• Korean Journal of Food Science and Technology
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• v.5 no.4
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• pp.197-200
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• 1973

A bacterium strain, K-73-3, which was isolated from waste soil Korea brewing factory, could grow on acetate as the sole carbone source and accumulated a considerable amount of L-glutamic acid in the liquid culture medium (20 g/l). This strain was named Corynebacterium sp. by the standard method of taxonomy procedures given in the Manual Microbiological Methods.

• The Korean Journal of Food And Nutrition
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• v.5 no.2
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• pp.69-76
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• 1992

Sogokju, an old Korean rice wine, was brewed in laboratory scale in February, 1978, and the changes in chemical component and microorganisms in wine mash were investigated during brewing. In the course of first-mash brewing, lactic acid bacteria became the most predominant microflora in 3 days of fermentation lowering the pH of mash to 4.2. But at 7 days, the most predominant microorganism was changed from lactic acid bacteria to least, pH reached 3.6, and the saccharogenic activity of mash was reduced from initial 10 to 3.6. During second-mash brewing, remarkable changes did not occurred in pH and acidity, maintaining 3.5∼3.7 of pH and 8.0∼8.8 of acidity. Ethanol fermentation was proceeded vigorously until 20 days of fermentation, but it reached stationary state with 18.5% ethanol after 40 days, leaving reducing sugar unfermented in mash. Even if saccharogenic activity continued all during fermentation, it was thought to be too weak. The final product of Sogokju filterate, fermented for 60 day, contained 18.8% ethanol, 5.0% reducing sugar,0.4:1 total acid, 0.057% volatile acid, 0.206% amino acid and 7.3% extract. In sensory test, Sogokju scored good marks with similar level to commercial Bupju or Chungju. It had pale yellow color, gentle Nuluk-flavor and acid taste just a little strong.

• Proceedings of the Korean Sanitation Conference
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• 2004.11a
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• pp.95-105
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• 2004

By the government policy, the number of school which is routing a school lunch system is increasing. Since school lunch play an important part of the basis of physical strength in high, middle and elementary schools. There are many arguments over the safety of the soy-sauce made from acid-hydrolyzate. We study public and private high, middle and elementary schools located in Uijeongbu-city and the northern Seoul area. As a result, it showed us that the using rate of commercial fermented soy sauce was $46.3\%$, which was the highest. Chemical soy sauce followed it on presenting $4l/8\%$ and acid-hydrolyzated soy sauce was$11.9\%$.

• The Korean Journal of Food And Nutrition
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• v.12 no.3
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• pp.226-232
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• 1999

To evaluate the characteristics of modified nuruk made by inoculation and cultivation of Rhizopus jap-onicus T2, Aspergillus oryzae L2 and hansenula sp. BC26 three different Takju mashes were made with modified Nuruk commercial Nuruk and rice koji and the changes in microorganisms and major compon-ents of mashes were investigated uring brewing. The numbers of yeast kept higher in the mash of mod-ified Nuruk or rice koji. The numbers of lactic acid bacteria were high in mash of commercial Nuruk but those were not in mash of modified Nuruk or rice koji. all mashes showed stable pH in a day and the pH kept higher in mash of modified Nuruk than in that of commer-cial Nuruk or rice koji. Increase in the content of total acid was moderate in mash of modified Nuruk or rice koji but it was too much in that of commercial Nuruk. increase in the content of amino acid was much highr in mash of modified Nuruk or commercial Nuruk than in that of rice koji. Increase in the content of alcohol was more rapid in mash of modified nuruk or rice koji than in that of commercial Nur-uk. The content of reducing sugar kept highter in mash of commercial Nuruk or modified Nuruk than in that of rice koji. A small amount of modified Nuruk accomplished favorable fermentation showing nor-mal patterns in microbiological and physicochemical changes during brewing.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.24 no.4
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• pp.19-25
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• 1979

Lowland and upland rice were grown under the both of lowland and upland conditions. Ecological variations in plant characteristics such as plant height, leaf emergence, length of leaf blade, leaf angle, leaf width, heading date, culm length, panicle length and straw weight were observed. Plant height, leaf emergence and heading were accelerated under the lowland condition for both lowland and upland varieties, while leaf length, leaf angle, leaf breadth, number of leaves were increased in upland condition for both lowland and upland varieties.

• The monthly packaging world
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• s.215
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• pp.70-74
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• 2011

한국상품문화디자인학회는 지난 달 25일 제16회 베스트패키지디자인 수상작들을 선정, 시상식을 열었다. 학회가 주최해 온 베스트패키지디자인어워드코리아는 1995년 기업의 경쟁력을 디자인에서 찾아야 한다는 기치 아래 태동했으며, 올해 16회를 맞은 행사로, 기업과 현직 디자이너들에게 경쟁력 있는 디자인 개발의 동기를 부여함은 물론 우리 상품이 세계화로 발돋움되어 국제 경쟁력을 갖추는데 기여하고 올바른 상품 문화를 진작 시키는 데 이바지하고 있다. 패키지디자인의 지속적인 연구와 학술활동을 통해서 후학양성과 상품문화 진작을 위해 창립된 한국상품 문화디자인학회는 베스트패키지디자인어워드코리아 제정으로 사회적 책무를 더하고자 노력하고 있으며 시상부문은 대상을 비롯하여 베스트패키지상에 그래픽부문, 유통부문, 용기부문, 구조부문 등이다. 특히 이번부터 브랜드부문을 확대 신설하여 시상하고 있다. 시상 기준은 최근 2년 동안 국내 시장에서 유통되고 있는 창의력이 우수한 상품, 환경친화성 상품, 자원절약과 재활용 상품, 미풍양속을 해치지 않는 건전한 실험상품 등으로 학회원의 추천과 심의에 의해 선정된다. 학회 회원 또는 공동 주최 측으로부터의 추천된 상품을 "어워드선정위원회"가 1차 심의를 통해 심의하여 총회에 상정하고, 상정된 후보 상품을 2차에 걸친 투표로 선정하는 방법이다. 제16회 베스트패키지디자인 시상식에서는 대상에 영농조합법인 이도의 '이도발효차'가 수상했으며 유통부문 베스트패키지상으로 보해양조(주)의 '매취순10', 그래픽부문 베스트패키지상에 청정제주녹차산학연협력단의 '예스그린'이 수상의 영예를 안았다. 이 외에 구조부문 베스트패키지상 부문에 (주)지비앤소울의 '나노소울플래티늄'이, 브랜드 마케팅부문 최우수상에 (주)스코리아의 '스코리아'가 차지했으며 브랜드아이덴티티부문 최우수상은 원주시 농업기술센터 '그야말로-원주(元酒)'가 수상했다.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.176.1-176
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• 2003

제주지역 양조산업의 산업화 기술 개발의 일환으로 제주지역의 대표적인 전통 좁쌀 약주 제품에 대하여 유통 과정 중에 발생하는 침전 형성을 방지하는 기술을 개발하기 위하여 여과 공정 개선에 관한 연구를 실시하고 개선 방안을 제시하였다. 각종 공극 크기의 유리 막 여과지와 중공사막 카트리지 여과 연구 결과, 이 좁쌀 약주 제품에서 대부분이 침전 형성 가능한 입자들은 1.2$\mu\textrm{m}$여과 매질 공극 크기에 의한 여과에 의하여 제거 되여 보통의 소비에 문제가 되는 침전은 잘 않되는 것으로 조사되었다. 현재 제품 제조 현장에서 사용되고 있는 l$\mu\textrm{m}$ 공극 크기 원통형 정밀 여과기인 경우 이론적으로는 합당하나 여과 매질에 대한 산업 인 공극 크기에 대한 오차 한계인 $\pm$20-30% 때문에 일부제품에서 침전 발생하는 것으로 분석되었다. 또한 4$^{\circ}C$와 실온을 48시간씩 반복하면서 3개월간 저장 중 유리 막 여과지인 경우는 0.7$\mu\textrm{m}$ 공극크기의 여과에서도 세밀한 관찰에 의하여 침전형성이 관찰되었으나 중공사막인 경우에는 0.45$\mu\textrm{m}$에서도 전연 침전형성이 관찰되지 않았다. 따라서 완벽한 침전 형성 방지를 위해서는 최종 여과공정에 중공사막 여과 시스템 도입이 효과적이며, 설계 기준은 0.45$\mu\textrm{m}$ 공극과 내경 1mm정도의 중공사막을 유효 여과 면적 1$m^2$정도를 가지도록 하는 중공사막 여과 시스템인 경우 여과 능력은 약400ι/hr로 계산되었다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.2
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• pp.333-339
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• 1994

The metabolic transit of three samples( 14C glycine-glyucose melanoidin, glycine-glucose melanoidin and soybean sauce ) were studied on rats. The radioactivity of various organs and excreta intubated 14C glycine-glucose melanoidin on rats at various intervals(1, 3, 8, 12, 24, 48, 72 and 96 hrs were detected . And the brown pigment contents and hydrogen donating activities in the excreta which is obtained from three samples were detected during the 7 days after intubated. The total amount of 14C excreted in the fecese were 53% meaning that the rest of 47% melanoidin seemed to be retained in the body or metabolized . The radioactive compound showed a small retention in the liver and kidney. The brown pigment contents and hydrogen donating activities in the urine and feces increased proportionally to the activity of 14C. When the soybean sauce and glycine glucose melanoidin were intubated, the brown pigment contents excreted in the feces were found to be the highest after 1 st day of intubation. In the urine, the model melanoidin was excreted mostly after 3 days of intubation. The brown pigment contents and hydrogen donating activities of three samples of excreta agreed with each other. The soybean sauce retained longer than model melanoidin in the body is telling that it might have antioxidative activity in vivo.

• The Journal of the Acoustical Society of Korea
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• v.35 no.6
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• pp.411-418
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• 2016

In this paper, we developed a new method estimating the location of ballistic missile launching using infrasound signals. Infrasound signal generated from the North Korea's ballistic missile launch was used as source data and its signal was recorded at KMA (Korea Meteorological Administration) infrasound stations located at Cheorwon and Yanggu. Time-frequency analysis, TDOA (Time Delay of Arrival) method and spherical trigonometry were applied for data processing of signal recorded and occurrence location detection. We could confirm the outstanding performance of the algorithm estimating source location which was only 3 km apart from the actual launching site.

• Journal of the East Asian Society of Dietary Life
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• v.2 no.1
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• pp.83-94
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• 1992

As the result of the research on the manufacturing procedure of Sogog-ju in the classical literature(35 kinds), it was found that Sogog-ju is usually brewed on the first Boar day of January and Sogog-ju base is added to it in about 7days and then the fermentation of Sogog-ju comes to end in about 21 days. The material grains out of 48 items, used in the first step of brewing Sogog-ju, are nonglutnous rice 47 items(98%), flour 20items(42%), somnuruk 9 items(19%) out of nuruk (fermenter) 48 items (100%) and nuruk water 5 items(17%), and flour 3 items(6%) are used, but fermenter nuruk is not used. When the grains are used in the first step of brewing, they are usually in the form of gruel and rice cake, and in the second step of brewing, they are usually made into steam water soaked rice. Nuruk, Which is largely used in the first step, is usually put after the processed grains get cold, but in the second step of brewing, it may be put into the still warm grains. There are hardly any cases when nuruk is used in conspicously small quantity.