• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.8
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• pp.3887-3896
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• 2013

The aim of this study was to select yeast strain for quality optimization of distilled spirit which is prepared using rice. Five yeasts strains were compared for their brewing characteristics and showed normal fermentation pattern, but songcheon yeast(Y1) and distillery yeast(Y5) revealed higher fermentation ability than other samples tested. The analyzed results of fermented mashing showed that the distillery yeasts(Y4, Y5) had significantly much higher alcohol content, and songcheon yeast(Y1), distillery yeasts(Y4, Y5) had significantly higher ester content than other samples tested respectively, while the distillery yeasts(Y3, Y4, Y5) had significantly higher organic acid content than other samples tested. The analyzed results of distilled spirits which were distilled using copper distillery apparatus showed that the songcheon yeast(Y1) and distillery yeast(Y5) had a higher yield compared to other samples tested. In addition, the results of the aroma compounds such as ester and higher alcohol of distilled spirits among the five yeasts tested were similar to the analyzed results of fermented mashing. Siha aktivhefe 6 brennereihefe(Y5) indicated the highest overall preference including sensory evaluation and was selected as best yeast strain for quality optimization of distilled spirit which is prepared using rice.

• Hwankyungkyoyuk
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• v.24 no.4
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• pp.111-128
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• 2011

This study was aimed at developing a common curriculum for the department of environmental education from 5 colleges of education. The need and background of curriculum reform can be summarized as follow; first, it has been recognized that new national curriculum of 2009 and 2011 created need for training teachers equipped with more integrated competency. Second, global environmental problems such as climate change and energy crisis asked for more responsible choice and action from all citizens. Third, the extremely low hiring rate resulted in the consideration of new working fields for teacher students majoring in environmental education. Fourth, the expansion of new environmental education paradigms including education for sustainable development called for practicing reconstruction of both contends and methods. From a series of research processes including analysis of current curriculum, DACUM, opinion survey and interest groups review, several new approaches for developing new curriculum had been identified as follow; first, content areas of environmental education should be extended beyond environmental natural science. Second, new learning approaches such as project-based learning need to be emphasized for strengthening the identity of environment as a separate subject. Third, more selective majoring system need to be applied in connection with environment government officials, researchers, and social environmental educators. It was recommended that the application of new curriculum developed by the study would be evaluated and managed by teaching conditions surrounding each of the five university members joined this developing processes. However, it needs to be noted that there is not much time because we had experienced zero hiring rate for the last 4 years and environmental policy and education programs are moving rapidly toward sustainable development.

• Food Science and Preservation
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• v.16 no.3
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• pp.311-316
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• 2009

Changes in physiochemical properties and polyphenol activities of wine fermented with apples and Rosa rugosa Thun were investigated. To this end, four different mixing ratios of apple and R. rugosa, including R. rugosa:apple 2:1 (Apple 33), R. rugosa:apple 1:2 (Apple 67), R. rugosa:apple 1:5 (Apple 83), and apple alone (Apple 100), were prepared and fermented by Saccharomyces bayanus for 14 days at $24^{\circ}C$ with a further 14 days of post-fermentation at $20^{\circ}C$. The final ethanol content ranged from 8.2.10.2%, with no significant difference between the four groups after fermentation and post-fermentation. Final Brix, pH, and total acidity of the four samples ranged from 7.1.7.5 Brix, pH 3.85.4.07, and acidity 0.73.1.19%. As the proportion of R. rugosa increased, the anthocyanin content and color intensity of wine also increased, whereas the free amino acid concentration decreased.

• Journal of Preventive Medicine and Public Health
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• v.29 no.2 s.53
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• pp.359-370
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• 1996

An outbreak of dermatosis occurred at a machine manufacture factory in Kyongju on Aug 1995. Authors conducted a questionnaire ,survey among 92 workers in the factory and a dermatologist examined their skin lesions. Authors also collected moths and identified them. The results are as follows; 1. Forty-two cases of dermatosis were identified with attack rate of 45.7%. Attack rate was not different by company, age, sex, educational level and duration of employment. Attack rate was 47.8% among productive workers, 25.0% among clerical workers and 100.0 % among patrolmen. 2. Two cases among 42 dermatosis cases and three subjects among 50 non-cases had a history of same dermatosis last year. Four of dermatosis cases had a history of dermatosis among their family members. 3. Skin lesions of the cases were scattered or grouped rice-sized erythematous papules or vesicles. Duration of dermatosis from the onset to the time of survey was from one day to more than 30 days. The most frequent site of skin lesion was the arms(81.0 %), and it was also observed at the neck(47.6 %), abdomen(45.2 %), chest(42.9 %), legs(38.1 %) and back(35.7 %). Skin lesion was aggravated with sweating(31.0 %), after shower(16.7 %) and with scratching(11.9 %). 4. Moths were collected and identified as Euproctis subflava (Bremer). Many poisonous stings were observed on their wngs which is harmful to human. 5. Contact with moths' wing droppings to two authors on thier forearms for provocation resulted in severe immediate pain followed by prolonged pruritus. Erythematous macules quickly appeared and succeeded by firm wheal-like red papules. Authors thought that the outbreak of dermatosis was brought about by Euproctis subflava (Bremer). Further studies on the factors contributing to the prosperity of the moths in this area are needed.

• Journal of Yeungnam Medical Science
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• v.10 no.2
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• pp.423-431
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• 1993

To eveluate the risk factors which are related to recurrence of ischemic stroke, we selected subjects who were admitted to YNUH due to recurrent stroke and compared their risk factors with non-recurred group who suffered from single ischemic stroke. In the subjects, 55 of them are men and 22 were women and in the non-recurred groups, 84 of them were men and 40 were women, Subject's age ranged from 29 to 85 years(Mean 62, 5years), and non-recurred group's age ranged from 27 to 90 years(Mean 60, 7years), Peak incidence of ischemic stroke is in the 7th decade in both groups. Age and sex are not, statistically significant for recurrence of ischemic stroke. The patient's history of diabetes mellitus, myocardial infarction, atrial fibrillation, transient attack and type or site of ischemic stroke had no significant effect statistically on the recurrent ischemic stroke. However, when the patient had previous history of hypertension or systolic blood pressure more than 160mmHg and diastolic more than 95mmHg, there was substantial difference(P<0.05) between the two group in the recurrence of ischemic stroke. According to the above results, hypertension is most likely significant risk factor of the recurrence of ischemic stroke within 2years after initial one. Therefore, adequate treatment of the hypertension is important for the prevention of ischemic stroke. Further study is required for searching other risk factors.

• Sijohaknonchong
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• v.22
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• pp.173-194
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• 2005

Studying on the history of korean ancient poetry, we come in contact with a series of verses which 'Jejisarim's Kangho Shijo'. In the 16th century are the representative works among them. Sarim were involved in the domestic discords so that they brought about severe party strifes after all. 'Jejisarim's Kangho Shijo' profoundly dealt with the various problems concerning nature and human beings. Lee, Hyunbo and Lee, Whang are closely related with the philosophical attitudes of Confucianism. After this, Kyun, Homun and Jang, Kyungse can be largely summarized as the dual theory of reason and spirit. From the standpoint of natural principles, the epistmology of Confucianism. the theory of reason has characterized by ideality and reality. It can be said that the problem of harmonizing and uniting nature with human beings was solved in the unity of space and man. 'Jejisarim's Kangho Shijo' in the 16th century prominently express not only the courses of character cultivation but also the pride and close relationship between nature and human beings. We can say that 'Jejisarim's Kangho Shijo' in the 16th century are divided into both types of the conservative idealism and the reformative realism in the Jejisarim. Kangho Ship. the epistmology of Confucianism nature and human beings. ideality and reality political status and that such ships can be separated into types ideality and reality in the philosophical context.

• Journal of The Korean Association For Science Education
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• v.30 no.2
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• pp.234-248
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• 2010

This study was conducted among 52 elementary pre service teachers not majoring in the natural sciences, who were taking Earth Science as an elective course at the University of Education located in central Korea. These elementary pre service teachers participated in story writing on the subject of earth system cycles over eight occasions. Changes in their understanding of the Earth's cycles were verified by comparing mind mapping exercises performed before and after the story writing. Afterwards, 43 out of the 52 subjects volunteered for structured interviews, in which they performed story-telling exercises. This study presents examples of story analysis that uses a variation of the wheel-shaped story map, and proposes story mapping as a preferred method of analysis. Before and after creative story writing activities, pre service teachers' mind mapping is analyzed to study possible positive changes. This study identified a gap between the instructional contents of the Earth system unit included in the 7th and current revised school curriculums on the one hand, and the conceptions expressed by the pre service teachers who studied these contents on the other.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.8
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• pp.637-645
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• 2016

This study was conducted to investigate the characteristics of fermentation and quality of Cheongju prepared by mashing using rice Nuruk inoculated with Aspergillus oryzae. Mashes were prepared by fermentation for 30-50 days using different amounts of fermenting agent, brewing water, milling ratios and fermenting temperatures. Adding fermenting agent at 15% resulted in slow fermentation, but a final alcohol content of 17% (v/v), similar to other samples tested. Addition of higher amounts of Nuruk resulted in increased amounts of citric acid, tartaric acid and malic acid, but low levels of succinic acid. Incomplete fermentation occurred when the ratio of brewing water was low, but the alcohol content (17%) of all samples was similar. When the amount of brewing water was high, the organic acid was levels were high. The speed of saccharification and fermentation was low when fermentation was conducted at $10^{\circ}C$, but the final alcohol content was the highest at this temperature. However, the content of n-propanol, isobutanol, isoamyl alcohol and organic acid was low at low temperature. At this time, the content of citric acid and malic acid was low, but the content of succinic acid was high. A higher milling degree resulted in a lower content of alcohol, organic acid and higher alcohols, with 10% milling resulting in a significantly higher content than the other samples.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.8
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• pp.492-501
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• 2016

This study was conducted to investigate the physiochemical characteristics of Cheongju prepared using different types of rice (rice and glutinous rice) according to addition rate of Nuruk during low temperature fermentation. The characteristics of Cheongju prepared using three different temperatures ($10^{\circ}C$, $18^{\circ}C$, $25^{\circ}C$) were compared. After fermentation for 30-50 days, the pH of mash prepared at lower temperature was lower, as was that of mash made from rice relative to that prepared using glutinous rice. The total acidity was formed at lower temperature and generated in mashing prepared by glutinous rice. The organic acid content of mash made from rice at $18^{\circ}C$ was lowest, while that of mash prepared from glutinous rice was lowest at $10^{\circ}C$. The fermentation speed was lowest at $10^{\circ}C$; however, low temperature fermentation resulted in the highest alcohol content. The mash prepared from glutinous rice showed faster fermentation than that made from rice. In addition, the pH was lower when lower levels of Nuruk were added and higher in mash made from glutinous rice than that prepared from rice. The lower addition rate of Nuruk also showed a lower sugar content and final alcohol content. The levels of citric acid and lactic acid were higher, while those of succinic acid, acetic acid, and ethyl acetate were lower when lower levels of Nuruk were added. The mash prepared from glutinous rice showed a higher alcohol content than that made from rice.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.12
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• pp.340-347
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• 2019

This study investigated the brewing properties of rice beer made with yeast isolated from traditional whole wheat nuruk. The experimental method was followed by alcohol fermentation and quality analysis for six months after separating the yeast from nuruk. The yeasts isolated from traditional nuruk showed normal fermentation characteristics, like those of commercial yeast, in terms of alcohol production capability, sugar content, and pH reducing power. Especially, the yeast (KCCM 301) isolated from whole wheat nuruk showed higher contents of glycogen and trehalose than that of commercial yeast, and so KCCM 301 yeast has excellent yeast vitality. Meanwhile, the yeast (KCCM 90301) isolated from traditional Nuruk produced significantly higher alcohol and ester contents than that of commercial yeast. This has a positive effect for supplementing the taste and aroma of rice beer. In conclusion, the yeasts isolated from whole wheat nuruk showed the general alcohol fermentation pattern and aroma content of rice beer. These yeasts seem to be effective in strengthening the flavor of rice beer.