• 미생물학회지
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• 제7권4호
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• pp.153-158
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• 1969

It is the most important thing to substitute sweet potato for wheat flour as the brewing material of Maggerley(Korean wine) in order to save precious wheat flour which is now consumed as the sole material in it. In this study, the fermenting mash material has been prepared with combination of wheat (KIorean wine) as a first step of sabing wheat flour consuming. The combination ratio of wheat flour and sweet potato starch in mashing, in this experiment, are such as mashing plot of 100% wheat flour (No.3 plot), 50% wheat flour plus 50 % of sweet potato starch (No.2plot), 30% wheat flour plus 70% starch syrup of sweet potato (No. 4 plot), and 60% wheat flour plus sweet potato starch (No. 1 plot). The results of fermentation and chemical components of each mash in experimental plot are as following : 1. Alocholic fermentation was most vigorous in No.4 plost among them, the next are in order to hydrolyze and break down the protein sourece to glucose and amino acid, the new enzymic source were added in experimantal amsh before putting yeasts, those enzymic sources have been developed and prepared in this laboratory No.4 and No.2 plot at same degree. Generally, the activities of alcholic fermentation of all plots are vigorous and fair. The acidity of each fermented mash is in the rangw of 3.7-4.8. 2. Amounts of amino acids in fermented mash are in the range of 145 mg per 100 ml and 158 mg for all experiments, and these amounts are much more than those of present commerical Maggerley. However, the amount of it in the No.4 plots is much less among the m, this is due to the lack of protein source in starch syrup. 3. Amounts of organic acids in fermented mash are in the range of 0.44g per 100ml and 0.62g, these amounts are generally much more than those of the present commercial Maggerley. 4. The result of sensory test for the experimental Maggerley shows good taste and flavour in comparison with those of commercial Maggerely. 5. It is proved that these experimental fermentation of Maggerley is succesful in the partial substitution of sweet potato starch potato starch for wheat flour, and it is also be able to make a good Maggerley in all aspects of quality.

• 생명과학회지
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• 제22권1호
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• pp.80-86
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• 2012

우리 나라 전통술인 탁주의 주질 개선을 위한 목적으로 천연성과 기능성을 가진 벌꿀을 사용하였고 저장기간의 연장을 위하여 술액의 침전물 양을 조절할 목적으로 본 연구를 진행하였다. 발효방식은 주모발효 후 3단담금 방식으로 하였고, 입국균은 Aspergillus awamori var. kawachi, 원료는 100% 백미, 알코올 발효 효모는 Saccharomyces cerevisiae를 사용하였다. 제성액의 고형분과 술액을 분리하여 벌꿀을 최종농도 5%(w/v) 첨가하여 5, 10, $15^{\circ}C$에서 23일간 숙성하였을 때 온도에 따른 유의한 차이는 보이지 않았으며 숙성기간 동안 알코올이 미소하게 감소했을 뿐 pH, 산도 및 총당량은 거의 일정하였다. 이와 같이 특징적인 술액의 차이는 없었지만 벌꿀숙성으로 제조한 탁주가 벌꿀 첨가 직후의 미숙성 탁주와 비교할 때 우수한 관능 테스트 결과를 보여주었다. 추가적으로 냉동 보관한 고형분을 100%, 50% 및 25% 비율로 벌꿀첨가 숙성된 술액과 혼합한 후 물을 보충하여 알코올 8%의 탁주를 제조하고 37일간 $10^{\circ}C$에서 날짜 별로 분석하였다. pH는 모든 탁주에서 4.5~4.8 사이를 큰 차이 없이 유지하였으며 고형분 첨가량이 많을수록 효모 세포수, 산도 및 알코올 함량은 상대적으로 증가하였고 총당량은 감소함을 보여 주었다. 즉 고형분의 양이 소량일수록 탁주의 주질이 안정하였다. 결론적으로 발효 후 고액 분리하여 상층액에 벌꿀을 첨가함으로써 저온 숙성기간 동안 주질의 큰 변화를 주지 않고 관능적으로 우수한 술액을 만들 수 있었으며, 고형분의 재혼합 비율을 조절할 경우 저장기간이 증대된 탁주를 제조할 수 있을 것이다.

• 한국식품과학회지
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• 제3권3호
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• pp.189-190
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• 1971

• 한국식품저장유통학회지
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• 제2권2호
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• pp.269-276
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• 1995

Uncooked rice Tackju was prepared from the groud rice with different particle size such as 12, 20, 35 and 50 mesh, and its characteristics were analysed during the brewing. Reducing sugar and ethanol contents as well as yeast cell counts were the highest in main mash and Tackju prepared from 20 mesh fraction. Especially, reducing sugar content was about. 1.5-2.5 times as much as that obtained from 35 or 50 mesh fraction. The final concentration of ethanol in main mash prepared from 20 mesh fraction was 14.8%(v/v). It was about 1.5%(v/v) higher than the lowest one [13.35%(v/v)] which was prepared from 12 mesh fraction. No significant difference In total acidity was observed. Sensory evaluation revealed 20 or 35 mesh Tackju to be the best in overall preference, especially in sweet and refreshing tastes.

• 한국가금학회지
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• 제24권1호
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• pp.39-44
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• 1997

Two experiments were carried out to determine the effects of pelleting layer diets on the laying perforrnance and nutrients utilizability, using either 50-wk-old(Experiment 1) or 80-wk-old (Experiment 2) layers. There was no effect of pelleting layer diets on hen-day egg production and average egg weight but decreased (P<0.05) feed conversion ratio(intake /egg weight) in both experiments. Although both egg specific gravity and eggshell thickness were not influenced by pelleting eggshell breaking strength was improved(P<0.05) only in Experiment 1. Utilizability of dietary fat was improved(P<0.05) by pelleting layer diets with no difference in other nutrients utilizability. There was no difference in the passage rate of mash and pelleted layer diets.

• 한국정보통신학회논문지
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• 제7권2호
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• pp.328-333
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• 2003

본 논문에서는 얼굴의 표정 변화에 영향을 주는 해부학에 기반한 18개의 근육군쌍을 바탕으로 하여 얼굴 표정 애니메이션을 위한 근육의 움직임을 조합할 수 있도록 하였다. 개인의 이미지에 맞춰 메쉬를 변형하여 표준 모델을 만든 다음, 사실감을 높이기 위해 개인 얼굴의 정면과 측면 2장의 이미지를 이용하여 메쉬에 매핑하였다. 얼굴의 표정 생성을 애니메이션 할 수 있는 원동력이 되는 근육 모델은 Waters의 근육모델을 수정하여 사용하였다. 이러한 방법을 사용하여 텍스처가 입혀진 변형된 얼굴을 생성하였다. 또한, Ekman이 제안한 6가지 얼굴 표정을 애니메이션 하였다.

• 한국미생물·생명공학회지
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• 제37권4호
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• pp.413-415
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• 2009

To develop a new traditional rice wine by using Gardenia jasminoides, various fermentation methods such as without cooking, with cooking and with starter seed methods were studied. The condition of alcohol fermentation was investigated by addition of 1% Gardenia jasminoides into mash. Among the fermented methods, the fermentation with starter seed was the best as the alcohol was 19%. The acceptability of the Gardenia jasminoides rice wine with different methods were compared. The starter seed method which was prepared by adding 1% Gardenia jasminoides into mash showed the best acceptability in the sensory evaluation test and color test.

• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 2000년도 추계학술대회 논문집
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• pp.143-148
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• 2000

This paper describes how to make tailored blanks of front side member that were composed of high strength steel and TRIP(TRansformation Induced Plasticity) steel for weight reduction and improvement of crash load. Tailored blanks made by laser and mash-seam welding were compared with non-tailored blanks made by spot welding. Static compression tests were performed for performance comparison of each sample. Front side members made by tailored blank were superior to those made by spot welding in the initial, but those results were inverse in the last. Average load of tailored blank in six-angle type was better than that of rectangular type.

• 소성∙가공
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• 제10권3호
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• pp.200-205
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• 2001

This paper describes how to make tailored blanks of front side member that were composed of high strength steel and TRIP(TRansformation Induced Plasticity) steel for weight reduction and improvement of crash load. Tailored blanks made by laser and mash-seam welding were compared with non-tailored blanks made by spot welding. Static compression tests were performed for performance comparison of each sample. Front side members made by tailored blank were superior to those made by spot welding in the initial, but those results were inverse in the last. Average load of tailored blank in six-angle type was better than that of rectangular type.

• 한국미생물·생명공학회지
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• 제14권3호
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• pp.233-237
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• 1986

저온증자법에 의한 고구마의 에탄을 발효를 고온증자법과 비교하여 그 가능성을 검토하였다. 고구마를 분쇄하여 20메쉬체를 80% 통과시킨 분쇄물도 저온증자에 의한 에탄올의 생성량은 66.0g/$\ell$-68.1g/$\ell$고온증자(124$^{\circ}C$, 60분간)의 64.3g/$\ell$보다 높았으며 발효수율도 저온증자가 82.25%-84.8%로 고온증자의 82.2%보다 좋은 결과를 얻었다.