• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.117-121
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• 1996

In order to find the reason for souring of Hansan sogokju (Korean traditional rice wine), microbial distribution, pH change and organic acids were analysed. Besides 161 mM of lactic acid as a major organic acid, small amount of acetic acid, malic acid, propionic acid were found in sogokju. Four different microbial strains were identified from the sogokju. These are two strains of Lactobacillus spp., Bacillus sp. and yeast. The pH of sogokju was changed from 4.01 to 3.29 during 18 days storage at $30^{\circ}C$. Amount of total acidity increased from 9 to 34.86 at the same condition. Notable change in the soured sogokju was an increase of the lactic acid (from 161 mM to 192 mM). So, we could assume that it was soured by an additional production of lactic acid by lactic acid bacteria during storage. The shelf life of sogokju was 41 days below $15^{\circ}C$ degree because this temperature was hard condition for the growth of Lactobacillus spp., causative bacteria responsible for additional lactic acid production.

• Food Science and Preservation
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• v.21 no.3
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• pp.373-380
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• 2014

This study was conducted to investigate the nutritional components and antioxidant activities of Nelumbo nucifera Gaertner flower (lotus flower, LF) and its wine (lotus flower wine, LF wine). The moisture, crude protein, crude fat, crude ash, and carbohydrate contents of the LF were 85.90, 1.91, 0.30, 1.04, and 10.85%, respectively, and of the LF wine, 92.87, 1.70, 0.30, 0.15, and 5.17%, respectively. The total amino acids in the LF and the LF wine were 2,168 and 6,341 mg/kg, respectively. Palmitic acid (38.63%) was a major fatty acid in the crude fat of the LF, and oleic acid (76.24%) was a major fatty acid in the crude fat of the LF wine. The levels of potassium in the LF ($390.91{\pm}9.60mg/100g$) and the LF wine ($27.40{\pm}1.86mg/100g$) were higher than those of the other minerals. The total phenol and flavonoid contents of both the lotus flower water extract (LFW) and the lotus flower ethanol extract (LFE) were higher than those of the LF wine. In addition, the highest antioxidant activities and ORAC values were obtained from the LFW and the LFE. In conclusion, we found that the LF and the LF wine have potential as natural antioxidants due to their higher bioactive compound contents such as their total phenol and flavonoid contents.

• Journal of Life Science
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• v.12 no.3
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• pp.363-368
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• 2002

To evaluate the quality of korean traditional wine, 31 different type of wine were selected and examined for the following properties; ethanol contents, pH, acidity, total sugar contents, reducing sugar contents. In addition ATP contents of traditional wines were measured using lumitester and the result were compared with these obtained by viable cell counts. The physical and chemical properties of traditional wines are summarized as follow.; pH were in the range of 3.59~4.76, Total acidities were in the range of 4.23~16.21, Total sugar and reducing sugar contents were in the range of 0.04~1.13 g/100 mL and 0.006~0.999g/100 mL, respectively, ATP contents were in the range of 10$^1$~ 10$^{6}$ RLU(Relative light unit).

• 건강소식
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• v.34 no.6
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• pp.36-37
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• 2010

지금 당신의 자녀가 좋아하는 컴퓨터 게임은 한 시간이고 두시간이고 집중적으로 몰두하는데 숙제를 하기 위해 책상에 앉으면 채 5분도 못견딘다면? 집중하고 있을 때 외부의 자극에 금방 주의가 흐트러진다면? 특정한 과제나 활동에 필요한 물건들 장난감, 공책, 연필, 책 등의 도구를 자주 잃어버린다면? 주의력결핍 과잉행동장애가 아닌지 의심해봐야 한다.

• The Science & Technology
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• v.31 no.6 s.349
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• pp.20-21
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• 1998

산의 한쪽면 전체가 꼭대기부터 아래까지 시뻘겋게 깍이고 은행나무가 시원한 그늘을 드리웠던 그 자리에는 연립주택이 들어서 나무들이 내뿜는 향기대신 시멘트 냄새만 진동한다. 우리도 서양적 개발주의에 휩쓸려 나무와 숲에 대한 경건성을 상실해 버렸다. 숲을 인간의 본향으로 여겼던 동양적 감각을 회복하는 것이 시급하다.

• The Monthly Diabetes
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• s.200
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• pp.62-68
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• 2006

무더운 7월, 드넓은 바다, 푸르른 산, 불타는 태양, 본격적인 여름의 시작이다. 또한 시원한 아이스크림과 음료수, 형형색색 맛있는 과일, 떠나고 싶은 여행 충동 등 당뇨병환자에게 장애가 될 수 있는 여러 가지 요인들이 많은 계절이기도 하다. 따라서 당뇨병환자들은 여름 여행 시도에도 당뇨관리에 더욱 신경을 써야한다. 그렇다면 당뇨병환자가 안전하게 여행을 만끽하려면 무엇을 주의해야 할까?

• Applied Biological Chemistry
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• v.51 no.1
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• pp.24-37
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• 2008

Yeast with excellent ferment ability was isolated and selected from wild grape to manufacture wild grape wine. Wild grape wine by SMR-3 isolated from wild grape was better than other strains in quality, such as high alcohol content and low acidity, residual sugar, organic acid and fusel oil content. Fermentation condition was optimized to manufacture wild grape wine with response surface methodology using isolated SMR-3 as an alcohol fermentation strain. As a result of culture conditions, 10.61% of alcohol content was expected under the conditions of $21.91^{\circ}C$ fermenting temperature, $21.48^{\circ}brix$ of initial sugar content, and 14.65 day of fermentation time. Residual sugar content showed the lowest value at $24.48^{\circ}C$ fermentation temperature, $12.78^{\circ}brix$ of initial sugar content, and 9.02 day fermentation time. The highest level of sensory evaluation was found at $20.23^{\circ}C$ fermentation temperature, $25.30^{\circ}brix$ of initial sugar content, and 5.94 day fermentation time. Ethyl alcohol was the main alcohol component in wild grape wine and fusel oil in wild grape wine was hardly detected; thus, the quality of wild grape wine was considered excellent. The optimal fermentation conditions of wild grape wine was superimposed by deriving a regression equation for alcohol content, fusel oil, ethyl alcohol content, and overall palatability for each variable of wild grape wine. Hence, the optimal fermentation conditions are estimated to be: fermentation temperature $24{\sim}28^{\circ}C$, initial sugar content $20{\sim}24^{\circ}brix$, and fermenting time $12{\sim}14$ days.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.3
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• pp.364-375
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• 2018

This study was a descriptive investigation to identify the influence of nurses' moral sensitivity and safety of their environment on compliance with standard precautions. Participants consisted of 214 nurses in one general hospital and data were collected using a questionnaire that consisted of moral sensitivity, safety of environment and compliance with standard precautions from 1-15 August 2017. Data were evaluated by the independent t-test, ANOVA, Pearson's correlation coefficient, and multiple regression analysis. The mean scores of moral sensitivity, safety of environment and compliance with standard precautions were 5.05, 5.76 and 4.50, respectively. Moreover, compliance with standard precautions was significantly positively correlated with moral sensitivity and safety of environment. Additionally, multiple regression revealed an $R^2$ of 0.253 with the department (ER, ICU), age and safety environment serving as the major predictor variables for compliance with standard precautions. However, the influence of moral sensitivity on compliance was not identified. Therefore, to increase compliance with standard precautions among nurses, it is necessary to provide continuous educational programs for new nurses, customized programs considering departmental characteristics and administrative support of institutions to enhance safety of the environment.

• Journal of Distribution Research
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• v.10 no.4
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• pp.69-87
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• 2005

Recently, Japan's territorial claims over the Dokdo Islands and history distortion have provoked the national sentiment of the Koreans. These events make worse political and economic relations between two countries and carry out a demonstration urging a boycott of Japanese goods. This study examines the effects of Korean consumers' ethnocentrism and animosity toward Japan on the product satisfaction perceived after using the Japanese products and repurchase intention. The author hypothesize that animosity toward Japan will affect negatively repurchase intention and positively consumer ethnocentrism, and ethnocentrism will affect negatively product satisfaction as well as repurchase intention Covariance structural equation modeling supports the model and animosity has significant impacts on repurchase intention and consumer ethnocentrism respectively.

• Korean Journal of Food Science and Technology
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• v.41 no.5
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• pp.503-508
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• 2009

The principal objective of this study was to evaluate the physicochemical properties and volatile compound contents of Moju acquired from 12 restaurants in Jeonju. The alcohol contents were lower than 2.1%, and the pH values ranged from 3.85 to 4.38. Total acidity, $^{\circ}Bx$, and UV absorbance values differed among the samples according to the type of side materials added. Reducing sugar contents were found to be substantially superior to other commercial takju variants. Malic and lactic acid contents were higher than the contents of other organic acids, and the free sugar contents were as follows: maltose>glucose>fructose. Overall, the high b (yellowness) and cP values were attributable to the turbid yellow and heavy condition of the samples. The volatile compound contents of Moju were analyzed via GC and GC/MSD. 30 components were identified, including 3 alcohols, 12 esters, 7 hydrocarbons, and 4 aldehydes. Among the alcohol compounds, benzeneethanol levels were higher than the levels of isoamyl alcohol. Ethyl caprate, ethyl palmitate, and ethyl linoleate, which were fundamentally attributable to origin liquor, were highest among the 12 esters. (E)-cinnamaldehyde, which was the most abundant among 7 hydrocarbons, and (E)-cinnamyl acetate contents were attributed to the presence of cinnamon, a common supplement in the processing of Moju.