• KSBB Journal
• /
• v.25 no.4
• /
• pp.351-356
• /
• 2010

To increase the production of ethanol by using sugar from lignocellulosic biomass, pentose and hexose have to be fermented simultaneously by yeast. The effects of mixed sugar and nitrogen on ethanol production by immobilized Pichia stipitis KCCM 12009 were investigated. When optimal mixed sugar and nitrogen concentration were 5% (Glucose/Xylose = 3:1) and 1%, respectively, ethanol concentration produced by immobilized P. stipitis was 19-20 g/L. In repeated fed-batch by immobilized P. stipitis, all glucose was consumed very quickly at 1-3% mixed sugar concentration. But, xylose consumption was decreased as the mixed sugar concentration increased. Also, ethanol (5.6 g/L) was stably produced and ethanol production rate was 0.13 g/$L{\cdot}h$ in immobilized cell reactor (ICR) with 1% mixed sugar (Glucose/Xylose = 3:1) as feeding media.

• The Korean Journal of Food And Nutrition
• /
• v.24 no.2
• /
• pp.239-245
• /
• 2011

The purpose of this study was to investigate the quality of sugar-snap cookies containing various types and mixture ratios of sugar. The characteristics of sugar-snap cookies prepared with fructose, high-fructose corn syrup and invert sugar were examined through physical properties measurement and sensory evaluation. Results of the investigation suggest significant differences in the cookies made with various sugars. High-fructose corn syrup was better than others for making sugar-snap cookies. The quality of cookies baked with high-fructose corn syrup was improved compared to cookies baked with invert sugar or fructose. Varying the formula, with high-fructose corn syrup had little or no effect on the quality of the final product. Using different quantities of invert sugar and high-fructose corn syrup significantly affected the physical properties of the cookies. Sugar-snap cookies containing invert sugar had an extremely positive effect.

• Food Science and Preservation
• /
• v.14 no.2
• /
• pp.160-164
• /
• 2007

This study was performed to investigate the effects of mixing methods, storage period, and dilution ratio of Dangyuja-sugar mixture on the customer preferences for Dangyuja-tea. Most sensory characteristics such as bitterness, flavor, and taste are influenced more by mixing methods of Dangyuja-sugar mixtiue than by storage period. The Dangyuja-sugar mixture prepared by slice cutting is preferred to those prepared by operating electric mixer, The preference test showed that the appearance is not influenced by storage period but by mixing methods, whereas the tne and texture is more affected by storage period in which the 24 month storage is preferred to 12 month storage. therefore, the overall preference fer Dangyuja-tea is the on that prepared with 20% contents of Dangyuja-sugar mixture which is slice-cut and 24 month stored.

• Plant Journal
• /
• v.12 no.3
• /
• pp.39-45
• /
• 2016

Each of fuel consumption per hour was measured at the 320 MW and 380 MW generator output while changing mixing ratio of bio fuel oil to 50%, 80% and 100%. Fuel consumption per hour was increased from 11.0% to 20.4% as mixing ratio of bio fuel oil was changed from 50% to 100% at the 320 MW generator output comparing with fuel consumption per hour in case of bunker-C oil single firing. Fuel consumption per hour was also increased from 12.0% to 21.1% as mixing ratio of bio fuel oil was changed from 50% to 100% at the generator output 380 MW. Furthermore, it was confirmed that plant efficiency was decreased as mixing ratio of bio fuel oil was increased from 50% to 100% as a result that plant efficiency was calculated using the measured fuel consumption per hour, the generator output and the gross heating value.

• KSBB Journal
• /
• v.9 no.4
• /
• pp.395-399
• /
• 1994

P. stipitis CBS5776 was cultivated to examine the characteristics of ethanol fermentation for hexoses (mannose, g1ucose, and galactose) and pentoses(xylose and arabinose). Glucose was the best carbon source among the sugars used in terms of ethanol yield. Glucose was used to produce ethanol with an yield coefficient 0.376g ethanol/g glucose, whereas mannose was converted to produce ethanol with an yield coefficient 0.326g ethanol/g mannose. P. stipitis CBS5776 was also grown in a mixture of sugars to study the pattern of carbon utilization. The yeast utilized glucose and mannose firsts and then galastose and xylose as carbon sources. Arabinose was partially used for biomass when it was present as a sole carbon source, but it was not metabolized at all in a mixture of carbon sources. P. stipitis produced $12.2g/\ell$ ethanol with a yield coefficient 0.332 g ethano1/g sugar in a mixture of sugars.

• Microbiology and Biotechnology Letters
• /
• v.3 no.3
• /
• pp.123-134
• /
• 1975

Out of 96 yeast strains isolated from various natural habitats, five strains were screened based on their ability to ferment agricultural biproducts such as rice-, barley-and wheat-bran, and sawdust. These were identified as Hansenula anomala var anomala, Candide utilis, C. pelliculosa, Debaryomyces hansenii, and Irpex lacteus. Using these yeasts the above mentioned agricultural biproducts were fermented in various combinations. The fermented product was fed to 180 male Starcroses for eight weeks and obtained a body weight increase of 15.1g a day, while the unfermented control feed increased 10.5g a day.

• The Korean Journal of Applied Statistics
• /
• v.15 no.1
• /
• pp.107-117
• /
• 2002

In this paper we present the optimal replacement policies following the expiration of combination warranty. We consider two types of combination warranty policies: renewing warranty and non-renewing warranty. The criterion used to determine the optimal replacement period is the expected cost rate per unit time from the user'perspective. The optimal maintenance period following the expiration of combination warranty is obtained. Some numerical examples are presented for illustrative purpose.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 2003.10a
• /
• pp.141.1-141
• /
• 2003

향미가 우수한 음나무 차를 제조하기 위한 최적의 기질물질 선별 실험으로 당, 아미노산 첨가하여 관능검사를 실시하였다. 여러 종류의 당(fructose)과 아미노산(threonine)을 첨가 및 혼합하여 그 혼합용액에 3시간 침지시킨 후 12시간 동안 건조하여 10$0^{\circ}C$, 4분 동안 볶음처리하여 중심합성계획에 의해 관능검사를 실시하였다. 그 결과 색상에 관한 관능평가에서 fructose 12%, threonine 2% 첨가한 음나무 껍질이 가장 우수한 것으로 나타났으며, fructose 9%, threonine 1.5% 첨가한 음나무피가 향미에서 가장 높은 관능평가를 나타내었다. 맛에서는 fructose 6%, threonine 1% 첨가한 음나무피가 가장 높은 것으로 나타났다. 또한, 전반적 기호도에서는 fructose 6%, threonine 3%와 fructose 6%, threonine 1% 첨가가 우수한 것으로 나타났다. 관능적 품질 평가에서는 아미노산보다 당의 함량에 따라 영향을 많이 받는 것으로 나타났으며 당의 함량이 높을수록 관능적 품질평가도 높은 것으로 나타났다. 특히 맛에 대한 관능평가에서 당의 함량이 증가할수록 높았으며 전반적인 기호도에서는 당과 아미노산의 함량이 증가할수록 감소하다가 일정시점 이후로는 오히려 증가하였다.

• Korean Journal of Food Science and Technology
• /
• v.24 no.6
• /
• pp.586-591
• /
• 1992

The oligosaccharide metabolism in soymilk was investigated by mixed culture with Lactobacillus acidophilus and Saccharomyces uvarum. When Saccharomyces uvarum was cultured in soywhey, change of oligosaccharide could be shown apparently. However, Lactobacillus acidophilus could not utilize oligosaccharide in soywhey for growth and lactic acid production. During the fermentation of mixed culture with Lactobacillus acidophilus and Saccharomyces uvarum, Saccaharomyces uvarum was supposed to convert oligosaccharide to monosaccharide first and then Lactobacillus acidophilus to convert these produced monosaccharide to lactic acid.

• Proceedings of the Korean Statistical Society Conference
• /
• 2001.11a
• /
• pp.125-130
• /
• 2001

본 논문에서는 혼합보증기간이 있는 수리 가능한 시스템에 대한 최적의 교체정책을 제안한다. 이 교체정책은 보증기간이 재생되는 경우와 재생되지 않는 두 가지 경우에 대해서 고려되며, 최적의 교체주기를 결정하기 위해서 사용자 관점에서의 단위 시간당 기대비용을 사용한다. 시스템의 고장시간이 와이블 분포를 할 때 수치적 예를 통해서 제안된 최적의 교체정책을 설명한다.