• Food Science and Preservation
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• v.21 no.6
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• pp.908-916
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• 2014

This study was conducted to investigate the effects of varying the amount of water added on the characteristics of mash fermented using modified Nuruk for distilled-Soju production. As the amount of water added to the mash increased from 120 to 300%, the pH dropped from 4.6 to 4.2, resulting in reductions in the acidity from 6.0 to 5.2, in the amino acid level from 6.0 to 4.2, and in the soluble-solid content from 18.4 to $7.4^{\circ}Brix$. The alcohol concentration of the mash was highest at 17.6%, when 150% water was added, while the alcohol yield showed water-content-dependent increases of 59.7, 74.5, 80.8, 82.8, 89.4, and 90.6% with 120, 150, 180, 200, 250, and 300% water added, respectively. The values of the organic-acid content in the mash were 207.85, 222.38, 222.06, 204.56, 194.34, and 204.34 mg/100 mL, showing the highest values when 150 and 180% water was added. The total amino-acid content showed water-content-dependent decreases at 474.60, 317.32, 241.89, 244.51, 189.00, and 208.12 mg/100 mL, with arginine, alanine, glutamic acid, glycine, isoleucine, leucine, lysine, phenylalanine, proline, serine, tyrosine, and valine as the major components. The concentrations of isobutanol, isoamyl alcohol, 1-propanol, and 2-phenylalcohol were 154.88~182.62, 320.59~394.47, 91.50~170.91, and 108.93~144.26 ppm, respectively, while ethyl acetate, acetaldehyde, furfural, and butyric acid were also detected.

• Korean Journal of Food Science and Technology
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• v.50 no.4
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• pp.407-413
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• 2018

The current study reviews the manufacturing characteristics, upon aging, using different distillation methods with Saccharomyces cerevisiae 88-4 isolated from traditional Nuruk. The alcohol content slightly decreased at 180 days of aging period, under the conditions: -60 cmHg, distilling temperature $50^{\circ}C$, head cut 7%, and body cut 30%. The alcohol content decreased by 2.2% at: -50 cmHg, distilling temperature $60^{\circ}C$, head cut 7%, and body cut 30%. From 2-thiobarbituric acid (TBA) analysis, the TBA values were not found to change significantly in most of the alcohols, but increased at conditions of: -60 cmHg, distilling temperature $60^{\circ}C$, head cut 7%, and body cut 50% and -50 cmHg, distilling temperature $50^{\circ}C$, head cut 7%, and body cut 50%, when initial alcohol levels were low. According to n-propanol, iso-butanol, and isoamyl alcohol analysis, with increasing aging period, the n-propanol and isoamyl alcohol content did not change, although that of iso-butanol decreased. The flavor components showed different results based on the aging period. Results of sensory evaluation showed no significant difference based on aging. The sensory evaluation test was continued for 180 days at a condition of: -60 cmHg, distilling temperature $60^{\circ}C$, and body cut 50%, which had the best overall evaluation ($5.8{\pm}0.9$).

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.10
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• pp.1579-1587
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• 2014

This study aimed to determine the quality characteristics of fermented wine using Nuruk according to the type of aging container (jar or stainless container) and aging time. Alcohol analysis was initiated at 40.4~39.3%, and alcohol contents in the jar and stainless container decreased as aging time increased. Volatile acid content slightly increased in the reduced pressure (RP) jar and stainless container and showed a different result in the atmospheric pressure (AP) container. Amount of acetic acid did not change either in the jar or stainless container as aging time increased. In the case of 2-thiobarbituric acid (TBA), RP was lower than AP after distillation, and TBA value did not change much either in the jar or stainless container. In the case of fusel alcohol by aging time, n-propanol content did not increase either in the jar or stainless container as aging time increased. Iso-butanol content was reduced in the jar but did not change in the stainless container. In the AP container, more aromatic components were measured on the 180th day of aging time than after distillation. High boiling point aromatic components increased in particular. In the stainless container, more aromatic components were generated on the 180th day of aging, but their amount was relatively lower than in the jar. In the jar aging sensory test, the sensory score at RP 50 cmHg was highest on the 180th day of aging. In the case of AP $80^{\circ}C$ liquor, sensory score on the 180th day was the most improved.

• Applied Biological Chemistry
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• v.16 no.1
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• pp.1-11
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• 1973

In order to obtain the basic informations on the production of single cell protein from ethanol, 145 yeast strains utilizing ethanol as a sole carbon source were isolated from 32 soil samples in Korea. A yeast strain showing the highest cell yield among the isolated strains was selected and identified. The optimum culture condition, utilization of other carbon sources and the cultural characteristics for the selected yeast, and the chemical analysis of the yeast cell composition, and utilization of ethanol by the selected yeast were investigated. All the culture was carried out in the shaking flasks. The results obtained were as follows: 1. The selected yeast strain was identified as Debaryomyces nicotianae-SNU 72. 2. The optimum composition of the medium for the selected yeast is : Ethanol 40 ml, Urea 0.5 g, Potassium phosphate (dibasic) 0.5 g, Ammoium phosphate (monobasic) 0.15 g, Magnesium sulfate 0.05 g, Calcium chloride 0.01g, Yeast extract 0.005 g, Tap water 1000 ml. 3. The optimum pH was 5.0-5.5, the optimum temperature $30-33^{\circ}C$ and the aerobic state was unimportant. 4. Utilization of methanol, n-propanol, iso-propanol, n-butanol, iso-butanol, tert-amyl alcohol and acetic acid by the selected yeast was very weak. So substitution of the subtrate was thought to be impossible. 5. Studies on the propagation of the yeast cells showed that the lag phase of the yeast cells lasted 16 hours, and the logarithmic growth phase extended 16 to 28 hours. The specific growth rate was about $0.19\;hr^{-1}$ and the doubling time was 3.6 hours during the logarithmic growth phase. 6. As the result of the chemical analysis of the dry yeast cells, the content rate of the crude protein was 55.19 %, the content of others was similar to the average content of the yeast component. 7. After 34 hours cultivation, under the optimum culture condition investigated, the dry cell yield against the amount of the added ethanol was 53.4 % (W/V%), the dry cell yield against the amount of the utilized ethanol was 73.6 % (W/V%), the evaporation rate of ethanol was about 19.1 %.

• Korean Journal of Food Science and Technology
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• v.44 no.2
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• pp.207-215
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• 2012

Six different mashing types ((A) $koji$+purified enzyme, (B) $koji$+crude enzyme, (C) $koji$+$nuruk$, (D) $koji$+purified enzyme+$nuruk$, (E) $koji$+crude enzyme+$nuruk$, (F) purified enzyme+$nuruk$) had been established, according to fermentation agents and a mixing rate of rice $makgeolli$, in this study. The alcohol content was the highest in the mashing type (C), which was 13.6%, followed by (D) 13.5%, (A) 13.1%, (B) 12.9%, (E) 12.7% and (F) 12.1%. The reducing sugar content of (A) was the highest with 401.6 mg% and those of (B), (C), (D) and (F) were between 337.3- 380.9 mg%. The alcohol components were found and tended to increase during the fermentation. The oligo-saccharides content was the highest in (D) with 1251.3 mg%, which was followed by (E) 1,219.2 mg%, (C) 1,141.4 mg%, (A) 1,049.9 mg% and 973.8 mg% in (B). The total free amino acid was highest in (B) with 781.4 mg% and followed by (C) 703.2 mg%, (D) 702.6 mg%, (E) 678.7 mg%, (A) 630.4 mg% and (F) 328.7 mg% in order. There were 16 different types of volatile flavor components, in the mashing types (A) and (B), in addition to 15 different types of those in type (C), as well as 14 different types of those in (D), (E) and (F). There were significant differences in the overall preference between the type (A) and (C).

• Applied Chemistry for Engineering
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• v.10 no.5
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• pp.718-725
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• 1999

In order to investigate the interaction characteristics of poly(dimethylsiloxane) (PDMS) with various solvents such as water, ethanol, and iso-propanol, Inverse Gas Chromatography(IGC) at finite concentration, which is a very fast, accurate, and thus promising technique in thermodynamic study of polymer systems, is employed. By measuring the specific retention volumes of the probes, the interaction parameters are calculated by means of the Flory-Huggins equation. From the results, the interaction parameters of the probes are, as expected due to the hydrophobicity of the polymer, found to be of large positive values (2$2.0{\times}10^{-3}mol/g$. For the linear PDMS, interpretation of the space distribution of molecules is performed by the Kirkwood-Buff-Zimm(KBZ) integrals, which give intuitive information about physical properties. From the KBZ integrals, water does not show the tendency of preferential solvation with the PDMS but formed self-cluster. The larger solvent molecules show a stronger tendency to distribute more randomly in the mixture.

• Journal of the Korea Organic Resources Recycling Association
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• v.17 no.3
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• pp.40-47
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• 2009

Coinjection of alcohol and air or alcohol flooding only were evaluated with 3-D soil tank for removal of nonaqueous phase liquid (NAPL) contaminant from soil. 70%-ethanol and 40%-isopropanol were used for non-NAPL-swelling alcohol and NAPL-swelling alcohol, respectively. 729 ml-benzene was placed in the 37 liter soil tank. Alcohols were respectively injected from the injection well placed near the bottom of the tank and mobilized free phase NAPL and aqueous phases were then recovered from the extraction well placed in the upper part of the soil tank. Approximately 50% of removed NAPLs were free-phase in all experiments. The results were completely different to the previous soil column experiment results and also implied that alcohol properties did not affect the NAPL removal efficiency in the 3-D soil tank experiment. Air was also co-injected with alcohol to evaluate co-injection effects on NAPL removal. Enhanced NAPL removal effect of co-injection of 70%-ethanol and air was also found even in the 3-D soil tank evaluation. However, co-injection effect of 40%-iso-propanol and air was less apparent. This study determined that the most important parameter governing alcohol flooding for NAPL removal would be extraction capacity to recover NAPL and aqueous phase flowing in the soil. More researches are required for improving recovery efficiency of extraction well in real soil contamination conditions.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2008.11a
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• pp.418-418
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• 2008

The electrochemical etching of silicon in HF-based solutions is known to form various types of porous structures. Porous structures are generally classified into three categories according to pore sizes: micropore (below 2 nm in size), mesopore (2 ~ 50 nm), and macropore (above 50 nm). Recently, the formation of macropores has attracted increasing interest because of their promising characteristics for an wide scope of applications such as microelectromechanical systems (MEMS), chemical sensors, biotechnology, photonic crystals, and photovoltaic application. One of the promising applications of macropores is in the field of MEMS. Anisotropic etching is essential step for fabrication of MEMS. Conventional wet etching has advantages such as low processing cost and high throughput, but it is unsuitable to fabricate high-aspect-ratio structures with vertical sidewalls due to its inherent etching characteristics along certain crystal orientations. Reactive ion dry etching is another technique of anisotropic etching. This has excellent ability to fabricate high-aspect-ratio structures with vertical sidewalls and high accuracy. However, its high processing cost is one of the bottlenecks for widely successful commercialization of MEMS. In contrast, by using electrochemical etching method together with pre-patterning by lithographic step, regular macropore arrays with very high-aspect-ratio up to 250 can be obtained. The formed macropores have very smooth surface and side, unlike deep reactive ion etching where surfaces are damaged and wavy. Especially, to make vertical microwire or nanowire arrays (aspect ratio = over 1:100) on silicon wafer with top-down photolithography, it is very difficult to fabricate them with conventional dry etching. The electrochemical etching is the most proper candidate to do it. The pillar structures are demonstrated for n-type silicon and the formation mechanism is well explained, while such a experimental results are few for p-type silicon. In this report, In order to understand the roles played by the kinds of etching solution and mask patterns in the formation of microwire arrays, we have undertaken a systematic study of the solvent effects in mixtures of HF, dimethyl sulfoxide (DMSO), iso-propanol, and mixtures of HF with water on the structure formation on monocrystalline p-type silicon with a resistivity with 10 ~ 20 $\Omega{\cdot}cm$. The different morphological results are presented according to mask patterns and etching solutions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.7
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• pp.848-856
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• 2017

This study aimed to investigate the effect of rice nuruk prepared from rice with different degrees of milling (0, 10, 30, 50, and 70%) on physicochemical qualities of yakju. The results indicated significant differences in the qualities of yakju prepared using rice nuruk from rice with different degrees of milling. Specially, pH, amino acidity, brownness, b value, and color difference were significantly reduced as the degrees of milling increased, whereas contents of alcohol and volatile acid, reducing sugar, and L value were increased. Malic acid, succinic acid, and lactic acid were the main organic acids in yakju, and there were significant differences among the treatments in malic acid, lactic acid. However, there was no tendency according to different degrees of milling. In addition, contents of total free amino acids and nitrogen compounds showed no tendency according to degrees of milling, whereas the content of aspartic acid showed a tendency to decrease significantly. The content of 2-phenyl alcohol in the volatile flavor components showed a tendency to increase significantly with higher degree of milling of rice nuruk, whereas contents of n-propanol and iso-amyl alcohol tended to decrease significantly.