• Food Science and Preservation
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• v.18 no.4
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• pp.604-611
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• 2011

Several wild yeasts were isolated from Korean grape varieties before and during spontaneous fermentation. Among them, four strains were isolated based on the alcohol content and flavor production in wine after fermentation of apple juice. In this study, the four yeast strains were identified and characterized. PCR-restriction fragment length polymorphism analysis of ITS I-5.8S-ITS II region with restriction endonuclease Hae III and Hinf I resulted in that all the strains showed a typical pattern of Saccharomyces cerevisiae. Pulse field gel electrophoresis showed three different chromosome patterns with a same band between strains SS89 and SS812. When ITS I-5.8S-ITS II sequences of the four strains were compared with one another, they were similar to those of Saccharomyces cerevisiae CBS 4054 type strain. Identity of the sequences was higher than 97% with those of the type strain. Phylogenetic analysis showed based on the sequences showed they were genetically closed to the type strain. The four identified strains were tested in a medium containing 200 ppm potassium metabisulfite, and the MM10 and WW108 inhibition rates resulted at up to 24 h. The four strains were tested at an incubation temperature of $30^{\circ}C$. The 30% sugar concentration in the medium (w/v) showed the highest growth in 36 h, especially in the case of SS89, which was close to growth 40. The four strains were tested in an 8% ethanol medium (v/v). Alcohol tolerance was initially kept in the incubation process. The strains began to adapt, however, to the exceeded resistance. The four strains showed the lowest inhibition rate at 24 h.

• Journal of environmental and Sanitary engineering
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• v.19 no.4 s.54
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• pp.48-60
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• 2004

This study is aimed at examining the relationship between health behaviors practices and physical and psychological stresses of radiological technologists who are working at general hospitals across the country. For this purpose, a survey was conducted to 890 subjects by means of questionnaires from the middle of July to the end of August 2003, which resulted in the following outcomes: 1. From the technical and statistical analysis into the physical and psychological states, the item 'I feel miserable and dejected' scored the highest points of (3.91), implying that most subjects got heavily stressed, while the item 'Life is worth living' recorded (2.59), representing that only a few of them got less stressed. 2. With regard to an analysis of variance depending on their regular exercise, a significant difference appeared in 7 items(Pl, P2, P5, P6, P12, P17, and Pl8)(P<0.05). 3. Out of analysis into such variance as smoking, significant results were found in the items 'I become uncomfortable or disturbed at night' and 'I can solve my own problems'(P<0.05), while no significant difference was confirmed in other items regardless smoking. 4. From the T-test conducted to the independent sample depending on the drive under the influence, a significant difference was shown only in the item 'I feel very exhausted, even eating is a labo'( P<0.05). 5. The T-test with the independent sample of drinking coffee, the item 'I am satisfied with the method and the procedure of things I do' turned out to be significant( P<0.05) while no particular difference was confirmed in other items. In conclusion, it was revealed from the study that the physical and psychological states and health-related practices of radiological technologists seemed to be more affected by regular exercise than by smoking or drinking wine or coffee, a result confirming that the health-related acts are closely associated with the socio-psychological stresses. It is, therefore, strongly suggested that the practice of health-related acts to properly control stress will contribute to promoting health and pre venting disease of radiological technologists.

• 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.

• Journal of the Economic Geographical Society of Korea
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• v.20 no.3
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• pp.419-430
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• 2017

This study aims to analyze the effect of the exhibition's image toward Visitor's Satisfaction and Behavioral Intention (re-visit and recommendation), and to investigate the influence relationship between visitor's satisfaction and behavioral intention. Thus, the survey is carried out to 489 visitors from Daejeon International Wine Fair and the result shows as following. First, after the analysis of local exhibition's image, 6 factors(wonderfulness tendency, experience tendency, purchase tendency, entertainment tendency, and utility tendency) come out. Second, the impact on image of exhibition's image from 6factors is sequentially followed as wonderfulness tendency, experience tendency, purchase tendency, entertainment tendency, and utility tendency, however the local tendency have no impact on. Third, in the influence relationship between re-visit and exhibition image- as a following order- wonderfulness, purchase tendency, experiment tendency, entertainment tendency and local tendency are sequentially have an impact. Forth, the result of the analysis for influence between elements of the exhibition's image factor and the intention of recommendation shows that wonderfulness, experience tendency, entertainment tendency, and purchase tendency elements had a meaningful influence on the intention of recommendation however, local tendency and utility tendency do not have an impact. Fifth, the satisfaction of visitors have an affirmative influence on the intention of behavior(re-visit and recommendation).

• The Journal of Advanced Prosthodontics
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• v.12 no.2
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• pp.55-60
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• 2020

PURPOSE. The aim was to evaluate the effect of four acidic beverages on the roughness (Ra) and color change (ΔE_ab) of two brands of artificial teeth and a heat-polymerized acrylic resin (HPAR) for use in a prosthetic base. MATERIALS AND METHODS. All materials were divided into 5 groups, according to the used acidic beverage (artificial saliva - control, red wine, orange juice, coke-based, and lemon juice-based soft drink). The immersion process was divided into two stages: T1 - immersion in the acidic solutions for 10 minutes for 14 days; T2 - after T1, the samples were immersed in grape juice for 14 days. The Ra of the samples was evaluated in a rugosimeter and the ΔE_ab in a spectrophotometer, before and after the immersions. The analysis of variance of one (ΔE_ab) and two factors (Ra) and Tukey were performed (α=.05). RESULTS. There was a statistical difference for roughness after immersion (T1) for Trilux and Tritone teeth, regardless of the acid solution. For Trilux teeth, all acid solutions increased Ra (P<.05). For Tritone teeth, only the coke-based soft drink did not statistically change Ra. Grape juice (T2) altered Ra only of artificial teeth (P<.05). The color was changed for all materials, after T1 and T2. CONCLUSION. In general, the acidic solutions changed the Ra and ΔE_ab of HPAR and artificial teeth after T1. The grape juice altered the roughness only of the artificial teeth, promoting a clinically acceptable color change in the materials.

• Korean Journal of Food Science and Technology
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• v.46 no.4
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• pp.425-431
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• 2014

In this study, the volatile compounds in 24 commercial Korean black raspberry wines were isolated by headspace solid-phase microextraction and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 43 volatile components, including 15 esters, 12 terpenes, 7 alcohols, 4 acids, 3 ketones, and 2 aldehydes, were identified. Ethyl esters and alcohols such as ethyl acetate, ethyl octanoate, isoamyl alcohol, and phenethyl alcohol were the most represented groups among the quantified volatiles. In particular, various terpenes such as DL-limonene, linalool, alpha-terpineol, and myrtenol were identified. The differences in volatile components among the 24 black raspberry wines and possible sample grouping were examined by applying principal component analyses to the GC-MS data sets. The first and second principal components explained 43.9% of the total variation across the samples. No apparent sample groupings were observed according to manufacturing locations. The samples KU, BH, SR, and MO showed higher overall levels in the concentrations of terpenes originating from black raspberry, while other samples such as BB and HB, showed higher in ethyl ester and alcohol contents produced by yeast fermentation, respectively.

• Journal of Food Hygiene and Safety
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• v.34 no.3
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• pp.251-262
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• 2019

In this study, we analyzed Korean dietary habits with food intake data from the Korea National Health and Nutrition Examination Survey (KNHANES) and the Korea Centers for Disease Control and Prevention and we proposed a set of management guidelines for future Korean dietary habits. A total of 839 food items (1,419 foods) were analyzed according to the food catagories in "Food Code", which is the representative food classification system in Korea. The average total daily food intake was 1,585.77 g/day, with raw and processed foods accounting for 858.96 g/day and 726.81 g/day, respectively. Cereal grains contributed to the highest proportion of the food intake. Over 90% of subjects consumed cereal grains (99.09%) and root and tuber vegetables (95.80%) among the top 15 consumed food groups. According to the analysis by item, rice, Korean cabbage kimchi, apple, radish, egg, chili pepper, onion, wheat, soybean curds, potato, cucumber and pork were major (at least 1% of the average daily intake, 158.6 g/day) and frequently (eaten by more than 25% of subjects, 5,168 persons) consumed food items, and Korean spices were at the top of this list. In the case of kimchi, the proportion of intake of Korean cabbage kimchi (64.89 g/day) was the highest. In the case of alcoholic beverages, intake was highest by order of beer (63.53 g/day), soju (39.11 g/day) and makgeolli (19.70 g/day), and intake frequency was high in order of soju (11.3%), beer (7.2%), and sake (6.6%). Analysis results by seasonal intake trends showed that cereal grains have steadily decreased and beverages have slightly risen. In the case of alcoholic beverage consumption frequency, some kinds of makgeolli, wine, sake, and black raspberry wine have decreased gradually year by year. The consumption trend for kimchi has been gradually decreasing as well.

• Journal of Food Hygiene and Safety
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• v.39 no.3
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• pp.281-287
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• 2024

This study investigated the total sugar and low-calorie sweetener content in 72 alcoholic beverages. The samples included 10 takjus, 6 yakjus, 5 cheongjus, 5 beers, 12 fruit wines, 5 sojus, 5 general distilled alcoholic beverages, 9 liqueurs, and 15 other alcoholic beverages. Sugar and allulose content were analyzed using HPLC-RI, and the content of five sweeteners was analyzed using HPLC-UV and LC-MSMS. The average sugar content in the alcoholic beverages was 4.13±5.16 g/100 g. When categorized by type, the sugar content ranged from 0.00 to 8.92 g/100 g, 0.00 to 30.55 g/100 g, and 0.14 to 17.02 g/100 g in fermented (takju, yakju, cheongju, beer, and fruit wine), distilled (soju, general distilled alcoholic beverages, and liqueur), and other alcoholic beverages, respectively. Sugar content was the highest in liqueur, with the average content being 12.41±9.66 g/100 g. Among low-calorie sweeteners, acesulfame potassium, sodium saccharin, aspartame, and sucralose were detected in concentrations ranging from 28.6-121.5, 42.3, 34.1-141.5, and 23.3-88.1 mg/kg, respectively. Cyclamate and allulose were not detected in any of the alcoholic beverages. Sweeteners were detected in 24 out of the 72 alcoholic beverages, and their content complied with the standards stipulated for food additives.

• Journal of Microbiology and Biotechnology
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• v.27 no.10
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• pp.1736-1743
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• 2017

Sourdough is made by fermentation of dough by lactic acid bacteria (LAB) and yeast to improve bread properties like volume, flavor, and texture. A Korean traditional sourdough was made by fermenting rice flour with rice wine (makgeolli) and used to make sponge-like bread (jeung-pyun). The aim of this study was to investigate the microbial diversity of makgeolli products and their influence on the organoleptic quality of jeung-pyun. Three commercial makgeolli were tested for jeung-pyun production, with each product exhibiting varied dough swelling rates and organoleptic qualities, and among them, J-product was ranked highest in texture and taste. Microbial analysis of the three makgeolli also showed a big difference in their population and diversity. J-product had the highest LAB and yeast counts, and the predominant species were Lactobacillus casei, Lactobacillus brevis, Leuconostoc pseudomenteroides, and Saccharomyces cerevisiae. Using J-product, sourdough was fermented at $25^{\circ}C$, $30^{\circ}C$, and $35^{\circ}C$, and the microbial growth in and textural properties of jeung-pyun were examined by instrumental and sensory tests. At high temperature ($35^{\circ}C$), the rates of dough swelling and acidification were fast due to rapid microbial growth mainly caused by LAB, resulting in a short leavening time and soft and sour jeung-pyun. Sensory tests showed consumer preference for the soft and mild-sour jeung-pyun. This study shows that LAB in makgeolli play key roles in production of jeung-pyun, influencing the textural and sensory properties. For the production of high-quality jeung-pyun, development of LAB starters with high gas productivity and low acidity and establishment of an optimal fermentation procedure for rice dough are necessary.

• The Research Journal of the Costume Culture
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• v.7 no.6
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• pp.129-139
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• 1999

This paper analyzes the trend of fashion and make-up in 1990s and their relevancy to each other. Based on the chronological analysis, we propose a new category for the fashion and make-up trend in 1990s, which is 1) traditional ecology period(1990∼1994), 2) versatile trial or decadent period(1995∼1997), and 3) soft landing period based on the minimal neo-ecology and romanticism(1998∼2000). Between 1990 and 1994, there was no differentiation in seasons. It appeared that spring/summer and fall/winter trend have had no big differences. At the beginning in 1990s, it was basically based on ecology concept that emphasizes the natural image. However after 1995, seasonal differences in trend are appeared and there were various make-up designs. The trends of spring/summer in 1996 could be named as color revolution period that emphasized the unique and individual expression of each person. In 1997, black, pastel, and brown colors were the result of reinterpreting the classic and sexy images of 1960s to natural and modernistic image of 1997. Purple color started to be introduced to us. In 1998, pastel tone, pink, and purple color expresses the glamorous look based on the romantic feminism. S/S of 1999 is mainly represented by minimalism and avant garde. For fall/winter trends, brown color lines make-up comes to mix with romantic image and developed into wine, orange, neon colors in 1995 and 1996. These colors were the symbol of property and sentiment. Gold make-up emphasizing the eye area was the tendency of that period. In 1997, the fear of coming end of century was expressed as decadent image. At that time, ethnic and romantic image appeared with vivid color lines, gold, red and violet. In 1998, romanticism was popular again with modernism and ethnic mood. It expressed the romantic elegant image. The trend has returned to the ecology mood again in 1999. This ecology is somewhat different from the previous ecology. It adds a sofistaiced feeling and sportic fashion. To express natural and sportic image, they choose pink blush. In coming 2000 as a new millennium, the yellow color will be main the stream to express vision, dream, and happiness in both fashion and make-up as an accent color. The minimal design and minimal tools will be used for the design and make-up, respectively. In addition, the fusion concept will dominate the fashion and make-up industry in the globalized and boundariless age. Through this paper, we hope that make-up can be accepted as a part of total fashion in its relationship with other elements such as shoes, clothes and accessory and that it can be considered as a independent art that has direct influence on people and industry.