• Korean Journal of Food Science and Technology
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• v.49 no.4
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• pp.369-376
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• 2017

Maturation of distilled spirit can generate diverse flavors and tastes. Rice Soju was matured in oak casks (MSO) and stainless steel containers (MSS) for one year at ambient temperature. Ipguk (Aspergillus luchuensis) and Saccharomyces cerevisiae Y88-4 were used, and reduced pressure ($110{\pm}20Torr$) distillation was applied to brew Soju. Acidity and conductivity were increased in both MSO and MSS. MSO reduced alcohol content (from 43 to 40%) and volume (from 18,000 to 12,730 mL), and significantly altered yellowness (from 0.2 to 30.2). Furthermore, MSO increased the isoamyl alcohol (from 276.7 to $339.2{\mu}g/mL$) and isobutyl alcohol (from 122.3 to $144.2{\mu}g/mL$) content. Gas chromatography-mass spectrometry was used to detect volatile compounds in Soju, which included 20 esters, 7 alcohols, 2 acids, and 5 miscellaneous compounds. Oak lactone was detected only in MSO and was considered as a specific flavor component associated with oak maturation. Thus, maturation materials contribute to the physicochemical property of distilled spirits.

• Korean journal of food and cookery science
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• v.28 no.4
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• pp.473-478
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• 2012

This study was investigated the quality characteristics of muffins which were prepared with whole waxy sorghum flours. Muffins were made with different sorghum flour contents of 10, 30, 50 and 100% substitution for wheat flour. The crude protein and fat contents of muffins were not different among samples, but the crude ash content was determined to increase with increasing content of sorghum flour. The specific gravity of the sorghum muffin batter as well as the weight and uniformity index of the sorghum muffins, were not significantly different from those of the control. The volume of muffins was found to decrease significantly when 100% sorghum flour was substituted for wheat flour. In terms of color, the L and b values of muffins were decreased with increasing contents of sorghum flour, and the a value was increased. The sensory test revealed that the hardness and adhesiveness of muffins was increased with the addition of sorghum flour, but springiness and chewiness decreased. According to the results of a sensory evaluation test, the flavor, taste and texture of muffins were reduced with the addition of 50 and 100% sorghum flour. The appearance and overall acceptability of sorghum muffins were not found to be different significantly from those of the control, up to 30% level substitution with sorghum flour.

• The Korean Nurse
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• v.36 no.5
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• pp.91-100
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• 1998

This study aims to investigate smoking patterns in high school student and to give student smoker effective information. The sample of 250 male highschool students out of two different schools in Tae-Jon was questioned from July 10th to 15th. 1995. In analyzing these date. the statistics shows the realities by means of number of students. The results are summarized into 17 items as follows. Regarding the level of smoking. 140 students out of 250 admit that they have ever smoked. 52.1% of smoking students say that the motivation of beginning smoking is mainly curiosity. The survey shows that 22.9% of smoking students feel very good when smoking. It also shows that 30.0% of smoking students began smoking in the first grade of high school. With regard to the volume of smoking per day. 41.4% of smoking students smoke variably. 42.1% drink when smoking. 15.0% spend more than W 70.000 a month. About the question who knows the fact of their smoking. 51.5% answer that their friends know the fact of their smoking. In regard to the resaltionship between smoking and school per-formance. 18.2% of non smoking students make poor grades as compared with 40% of smoking students. 9.3% of smoking students say that they are satisfied with the school life. but 35.7% of them are not satisfied. Regarding the attitude to smoking teachers. 35% of smoking students state that they are affected by them. 69.3% of smoking students say that they will stop smoking. while the remaining 30.7% say that they will keep smoking. The reason of 63.9% to stop smoking is that smoking is bad for the health. The reason of 46. 5% to keep smoking is the acquired habit of smoking. 97.2% know the fact that the major element of cigarettes is nicotine and it is very harmful to the health. 40.8% recognize the harmful effect of smoking by TV and radio programs. 97.2% know that smoking could cause lung cancer. From the above results. I propose as follows We should make specific plan to keep smoking by simple curiosity from being developed into habitual smoking. We should teach them how harmful smoking is and make them stop smoking by themselves. It is very essential for family members and teachers to give continuous interest since childhood. As the teacher affect the students very much, they should give up smoking first. The incidence of smoking should be identified in each of the middle and high schools. smoking prohibition programs relevant to each school should be developed and implemented. The local community should ban cigarette vending machines. Cigarettes should not be sold to adolescents. By setting every place where adolescents gather including schools nonsmoking area. we should decrease their impulse to smoke. then smoking opportunities. and harmful effects to them caused by passive smoking.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.72-80
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• 2007

This study was carried out to investigate the effects of various salts on the physical and fermentative characteristics of doughs and on the quality of white pan breads produced using purified salt, Korean solar salt, Chinese solar salt, Mexican solar salt, washed and dehydrated salt, roasted salt, and bamboo salt. In farinogram patterns, dough prepared using the purified salt had the highest water absorption. Extensograms showed that the resistances and resistance/extensibility ratios of the doughs with the solar salts were higher than those with the purified salt. In amylograms, the dough with the bamboo salt had the highest viscosity value. A specific volume was the smallest in the bread with the Korean solar salt (4.11 mL/g), while the largest with the Mexican solar salt (4.85 mL/g). A baking loss rate of the bread prepared with the Korean solar salt (10.34%) was less compared to other samples (10.91 $\sim$ 11.65%). The crust of the bread added with the Korean solar salt showed higher L value and lower a value while its crumb showed the highest b value. A sensory evaluation indicated that significant differences in some characteristics of the breads were observed in the breads prepared with the Korean solar salt and Mexican solar salt. However, flavor, taste, and overall acceptability showed no significant differences among all breads prepared with different salts.

• Journal of Korean Society of Transportation
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• v.23 no.2
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• pp.95-106
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• 2005

Road accidents are considered as the result of a complex interplay between road, vehicle, environments, and human factors. Little study, however, has been carried out on the attributes of human factor compared to the road geometric conditions and traffic conditions. The previous researches focused on mainly both traffic and geometric conditions on specific location. Therefore, it's hard to explain phenomenon of the high traffic accident rates where road and traffic conditions are good. Because of these reasons, accident analysis has contributed on geometric improvement and has not contributed on traffic management such as selection of attention section, driver napping alert, etc. The freeway incident management is also associated with reliable prediction of incident occurrences on freeway sections. This paper presents a method for estimating the effect of trip length on freeway accident rate. A PAR (Potential Accident Ratio), the new concept of accident analysis, considering TLFDs (Trip Length Frequency Distributions) is suggested in this paper. This approach can help to strengthen freeway management and to reduce the likelihood of accidents.

• Korean Chemical Engineering Research
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• v.57 no.6
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• pp.861-867
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• 2019

$Li_4Ti_5O_{12}$ is a promising next-generation anode material for lithium-ion batteries due to excellent cycle life, low irreversible capacity, and little volume expansion during charge-discharge process. However, it has poor charge capacity at high current density due to its low electrical conductivity. To improve this weakness, porous $Li_4Ti_5O_{12}$ was synthesized by sol-gel method with P123 as chelating agent. The physical characteristics of as-prepared sample was investigated by XRD, SEM, and BET analysis, and electrochemical properties were characterized by cycle performance test, cyclic voltammetry (CV), electrochemical impedance spectroscopy (EIS). $Li_4Ti_5O_{12}$ synthesized by 0.01mol ratio of P123/Ti showed most unified particle size, high specific surface area, and relatively high porosity. EIS analysis showed that depressed semicircle size was remarkably reduced, which suggested resistance value in electrode was decreased. Capacity in rate performance showed 178 mAh/g at 0.2C, 170 mAh/g at 0.5C, 110 mA/h at 5C, and 90 mAh/g at 10C. Capacity retention also showed 99% after rate performance.

• Applied Chemistry for Engineering
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• v.32 no.6
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• pp.671-678
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• 2021

Effects of nitric acid treatment of an activated carbon and impregnation of metal chlorides on the activated carbon were investigated to improve ammonia adsorption performance. It was confirmed that functional groups such as hydroxyl and carboxyl groups were introduced onto a surface of the activated carbon with nitric acid treatment. Then, each metal chloride (NiCl₂, MgCl₂, CuCl₂, MnCl₂ or CoCl₂) was impregnated onto the surface-modified activated carbon using an ultrasonic impregnation method. The physicochemical properties and ammonia adsorption performance of various impregnated activated carbons were observed. Metal chlorides were well dispersed by sonication and evenly distributed on the surface of the activated carbon. Despite the reduced specific surface area and pore volume, the surface-modified activated carbon impregnated with metal chlorides exhibited excellent ammonia adsorption performance. In particular, HNO₃-NiCl₂ AC prepared by impregnating NiCl₂ showed the best ammonia adsorption capacity of 3.736 mmol·g^-1, which was improved by about 57 times compared to that of an untreated activated carbon (0.066 mmol·g^-1).

• Applied Chemistry for Engineering
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• v.32 no.5
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• pp.524-531
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• 2021

Depending on the type and amount of acid used as a modulator in the manufacturing process, the structural properties of UiO-66 can be modified and the adsorbability of chemical warfare agents can be enhanced. In this study, several acids as a modulator were used to synthesize UiO-66. Their properties were analyzed with FT-IR, XRD, titrator, and adsorption isotherms using chemical warfare agent simulant, DIMP. The UiO-66, structurally damaged by hydrochloric acid as a modulator, showed lower crystallinity and DIMP adsorption capacity and also smaller specific surface area and volume of voids compared to those of UiO-66, which was manufactured using acetic acid, and formic acid as a modulator. Additionally, UiO-66 which was synthesized by adding formic acid and hydrochloric acid as a modulator, showed the highest DIMP adsorption capacity and is likely to be used as an adsorbent for chemical warfare agent in the future.

• Journal of Wetlands Research
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• v.23 no.4
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• pp.364-371
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• 2021

Public awareness of alien species can vary by generation, period, or specific events associated with these species. An understanding of public awareness is important for the management of alien species because differences in public awareness can affect the establishment and implementation of management plans. We analyzed digital texts on social media platforms, news articles, and internet search volumes used in conservation culturomics to understand public interest and sentiment regarding alien freshwater species. The number of tweets, number of news articles, and relative search volume to 11 freshwater alien species were extracted to determine public interest. Additionally, the trend over time, seasonal variability, and repetition period of these data were confirmed. We also calculated the sentiment score and analyzed public sentiment in the collected data using sentiment analysis based on text mining techniques. The American bullfrog, nutria, bluegill, and largemouth bass drew relatively more public interest than other species. Some species showed repeated patterns in the number of Twitter posts, media coverage, and internet searches found according to the specified periods. The text mining analysis results showed negative sentiments from most people regarding alien freshwater species. Particularly, negative sentiments increased over the years after alien species were designated as ecologically disturbing species.

• Journal of the Korea Convergence Society
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• v.12 no.9
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• pp.185-191
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• 2021

In our study, we evaluated possibility of distillation process introduction for Korean Rubus coreanus balsamic vinegar production development, has a less complicated and more rapid process leading to higher production volumes and cost savings. In order to investigate the applicability of concentrated vinegar fraction (CVF) and distilled vinegar fraction (DVF) obtained from the distillation process as balsamic and distillation vinegar, acidity, pH, and specific gravity (S.G.) were measured for the vinegar fraction obtained from the distillation process. The acidity of final CVF (60% of initial volume) obtained 4 types of vinegar (acidity; 4.42, 4.84, 5.61, and 6.35) were increased mean 38.1%, compared to initial acidities. Especially, acidity and pH of the final CVF was similar to balsamic vinegar. In addition, acidity of DVF also increased and it of the final fraction was 4.41%, 4.95%, 5.88%, and 6.72%, respectively. And it was suggested that the final DVF could be used as distilled vinegar. In this study, it was confirmed that vinegar can be effectively concentrated through the distillation process, and distilled vinegar can be produced at the same time. However, it is thought that the introduction of the distillation process can be decided only after additional biochemical characteristics such as organic acid content and antioxidant activity measurement for each vinegar fraction are analyzed.