• Food Science and Preservation
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• v.14 no.5
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• pp.552-556
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• 2007

The effects of alcohol concentration (30% 45% and 60%) on quality changes of maesil (Prunus mume) liqueur during leaching and ripening for 5 months were examined. Total acidity, pH and color of the liqueur generally increased with an increase alcohol concentration for 2 months. Thereafter the significant change did not occur. The contents of reducing sugar and polyphenol in the liqueur increased with an increase alcohol concentration and ripening periods. The major components of free sugar in maesil liqueur were fructose, glucose, sucrose and maltose. The content of fructose and glucose were higher than those of sucrose and maltose regardless alcohol concentration. Sucrose and maltose did not detect in the liqueur after leaching and ripening for 2 months. The major components of organic acid in maesil liqueur were citric, lactic, malic, and acetic acids. The optimal alcohol concentration was 45% and the duration of leaching and ripening was about 2 months for production of high-proof maesil liqueur.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.10
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• pp.1342-1346
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• 2009

This study was conducted to investigate the effect of Pepino extract on alcohol metabolism in male Sprague-Dawley rats. When the rats were given Pepino extract 30 min before 60% alcohol (4 g/kg B.W) administration, alcohol concentration in blood was significantly reduced, but acetaldehyde concentration was not significantly different, compared with the control group after 3 hrs of alcohol administration. When the rats were given Pepino extract ($1^{\circ},\;5^{\circ},\;10^{\circ},\;&\;15^{\circ}$ Brix) 30 min before 60% alcohol administration, alcohol concentration in blood with $1^{\circ}$ Brix Pepino extract was 44% after 3 hrs of alcohol administration, compared with the control group. When the rats were given with $1^{\circ}$ Brix Pepino extract at 30 min before 60% alcohol administration, alcohol concentration in blood was significantly reduced after one hour and acetaldehyde concentration was reduced by 19% after 5 hrs of alcohol administration, compared with the control group. Glutamate-oxaloacetate transaminase and glutamate-pyruvate transaminase activities were not significantly different in all experimental groups, compared with the control group. These results suggest that Pepino extract can be effective in alcohol metabolism in the alcohol-treated rats.

• Analytical Science and Technology
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• v.26 no.3
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• pp.199-204
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• 2013

In this study, the reproducibility of blood alcohol concentration (BAC) - time profile for the same individuals were investigated. Five Korean males were made to drink 55.5 g of ethyl alcohol (neglecting body weight) in the form of undiluted Soju (22% v/v), Korean popular liquor, within 30 min and each drinking sessions were performed for five times. Two kind of side dishes, a sliced raw fish and a sweet and sour pork, were served alternately along with alcohol. The peak BAC reaching time, the maximum BAC and the reduction rate of BAC of an individual varied greatly even though the dose and drinking time interval were not changed. Also, the food taken along with alcohol varies the shape of BAC - time profile. From the repetitive drinking sessions we can know that the BAC - time profile of an individual is not a reproducible one even though the dose, kind of liquer, drinking time and food were maintained constantly. It means that any assumption of blood alcohol concentration of an individual at a previous time stage based on the alcohol dose can not be justified because of large fluctuation of BAC-time profile of an individual.

• Journal of Korean Ophthalmic Optics Society
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• v.14 no.1
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• pp.133-138
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• 2009

Purpose: This study was designed to investigate the changes of vision and ocular functions induced by increase of blood alcohol level. Methods: Blood alcohol level, vision, refractive errors, near point convergence, heterophoria, and relative convergence were measured at 1 h, 4 h, and 24 h after acute alcohol ingestion of 0.7 g per kg body weight. Results: At 1 h after alcohol ingestion, myopization and ocular functions which measured near point convergence, positive and negative convergences, and degree of heterophoria remarkedly worked a changes accompanied with the maximum value of blood alcohol level. But at 24 h after that, all of ocular functions were recovered to degree of 90~99% compared with non-alcoholic normal conditions. Conclusions: As the increase of blood alcohol level is able to induce the significant changes of visual acuity and ocular functions, opticians have to understand thoroughly the patient's conditions by alcohol ingestion before refractive test and ocular examinations.

• Journal of Korean Ophthalmic Optics Society
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• v.19 no.4
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• pp.505-511
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• 2014

Purpose: This study was to investigate the effect of breath alcohol concentration (BrAC) increase with drinking alcohol on contrast sensitivity in the conditions of restricted BrAC. Methods: 23 males in 20s (average age $21.17{\pm}2.19$ years, body mass index (BMI) $22.09{\pm}2.16$) were selected and administered the amount of alcohol to reach 0.05% and 0.08% BrAC calculated by BAC (blood alcohol concentration) Dosing Software program, which was developed as basis of Watson's formula. Then, the contrast sensitivity in various luminance conditions (photopic, mesopic, and mesopic with glare) was measured and compared between these conditions. Results: The contrast sensitivity in all spatial frequency was decreased with BrAC increase. Although BrAC was increased, the peak of contrast sensitivity didn't change as 6 cycle per degree (cpd) in the photopic condition and 3 cpd in the mesopic condition, respectively. But, in the mesopic condition with glare, the peak of contrast sensitivity was shifted from 6 cpd at 0% and 0.05% BrAC to 3 cpd at 0.08% BrAC with increase of alcohol concentration. Conclusions: The increase of BrAC by drinking alcohol induces the decrease of contrast sensitivity in all spatial frequency and the shift of peak of contrast sensitivity, which can cause safety accidents, and may have an effect on various visual tasks.

• Journal of Korean Ophthalmic Optics Society
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• v.20 no.2
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• pp.187-193
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• 2015

Purpose: This study was aimed to investigate effects of increased breath alcohol concentration (BrAC) which is the standard measurement of alcohol consumption in sobriety test under current laws on visual acuity and values of objective refraction. Methods: For twenty three males in 20s (average age $21.17{\pm}2.19$ years, body mass index (BMI) $22.09{\pm}2.16$) were selected. Distance and near visual test was performed at BrAC of 0%, 0.05% and 0.08%, and objective refraction with open-field auto-refractometer was also performed at different BrAC. Results: As breath alcohol concentration is increased, distance visual acuity was decreased, which was statistically significant, but near visual acuity was not changed. Also, values of objective refraction tended to be increased towards minus as breath alcohol concentration is increased. Conclusions: As breath alcohol concentration is increased, corrected visual acuity is decreased and refractive power is towards minus, it is necessary that visual acuity test and refraction measurement should be conducted under sober condition.

• Journal of Korean Ophthalmic Optics Society
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• v.6 no.2
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• pp.139-144
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• 2001

This paper was investigated the change of naked visual acuity and the full corrective refractive powers of alcoholicity for 0, 0.05 and 0.1. We research the prescriptions for 9 males and females 9 aged 20 above years. The naked visual acuity was decreased with increasing alcoholicity. Most of tested patients, the spherical refractive powers was also decreased with increasing alcoholicity. The change of the cylinder refractive power was uniformity. For the astigmatism axis. there were many changes.

• Korean Journal of Food Science and Technology
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• v.27 no.2
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• pp.210-215
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• 1995

Korean medicinal herbs -sasam, gilkyung, jakyak, danggwi, hwangki and chunkung were soaked to the distillate of Korean rice wine for 75 days. The alcohol concentration of distillate, soaking media was adjusted to 45, 35, and 25% respectively with distilled water. Changes in alcohol concentration, pH, optical density, concentration of peoniflorin and decursin were analyzed. Quality of the final product was determined by sensory evaluation. Alcohol concentration was rapidly decreased but pH increased in 15 days and thereafter they showed slow decrease. Decrease of alcohol concentration was affected by the kind of herb and alcohol concentration of soaking media. The strongest effect was observed from danggwi and low alcohol concentration. Concentration of paeoniflorin and decursin, an index component of jakyak and danggwi respectively, showed the similar trend of decrease after increase to maximum concentration. From the sensory evaluation, the best overall quality was obtained from liquors made from 45% alcohol concentration. The quality was decreased in the order of sasam, jakyak, chunkung and hwanggi.

• Journal of Life Science
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• v.19 no.2
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• pp.185-191
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• 2009

Although alcohol drinking may cause fatty liver to induce hepatocytic injury, other factors lead to it. We designed this study to investigate the differences in serum iron, cardiac, and biochemical indices in men with fatty liver and the difference between alcohol drinkers (Alcohol group) and non-drinkers (Non-alcohol group). The alcohol group had higher body indices than the non-alcohol group. Systolic and diastolic blood pressure (SBP and DBP), and right and left intraocular pressure in the alcohol group were higher than those in the non-alcohol group. Hemoglobin, hematocrit, mean corpuscular hemoglobin, mean corpuscular hemoglobin concentration, and monocyte counts were higher in the alcohol group than in the non-alcohol group. Alanine aminotransferase, ${\gamma}$-glutamyltranspeptidase, total cholesterol, triglyceride, low-density lipoprotein cholesterol, glucose, creatinine, uric acid, iron, total iron binding capacity, and ferritin levels in the alcohol group were greater than those in the non-alcohol group. The present data reveals that alcohol-induced fatty liver has more elevated level of iron indices than in non-alcohol fatty liver as well as biochemical and cardiac indices, indicating that alcohol- induced fatty liver may cause possibility of adult diseases including cardiovascular disease and metabolic syndrome.

• The Journal of Korea Institute of Information, Electronics, and Communication Technology
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• v.16 no.6
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• pp.540-546
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• 2023

The scope of IoT use has expanded due to the development of related technologies, and various sensors have been developed and distributed to meet the demand for implementing various services. Measuring alcohol concentration using a sensor can be used to prevent drunk driving, and to make this possible, accurate alcohol concentration must be measured and safe transmission from the smartphone to the server must be guaranteed. Additionally, a process of converting the measured alcohol concentration value into a standard value for determining the level of drinking is necessary. In this paper, we propose and implement a system. Security with remote servers applies SSL at the network layer to ensure data integrity and confidentiality, and the server encrypts the received information and stores it in the database to provide additional security. As a result of analyzing the accuracy of alcohol concentration measurement and communication efficiency, it was confirmed that the measurement and transmission were within the error tolerance.