• Applied Biological Chemistry
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• v.10
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• pp.69-100
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• 1968

1. In order to investigate on the microflora and enzyme activity of mold wheat 'Nuruk' , the major source of microorganisms for the brewing of Takju (a Korean Sake), two samples of Nuruk, one prepared at the College of Agriculture, Chung Nam University (S) and the other perchased at a market (T), were taken for the study. The molds, aerobic bacteria, lactic acid bacteria, and yeasts were examined and counted. The yeasts were classified by the treatment with TTC (2, 3, 5 triphenyltetrazolium chloride) agar that yields a varied shade of color. The amylase and protease activities of Nuruk were measured. The results were as the followings. a) In the Nuruk S found were: Aspergillus oryzae group, $204{\times}10^5$; Black Aspergilli, $163{\times}10^5$; Rhizogus, $20{\times}10^5$; Penicillia, $134{\times}10^5$; Areobic bacteria, $9{\times}10^6-2{\times}10^7$; Lactic acid bacteria, $3{\times}10^4$ In the Nuruk T found were: Aspergillus oryzae group, $836{\times}10^5$; Black Aspergilli, $286{\times}10^5$; Rhizopus, $623{\times}10^5$; Penicillia, $264{\times}10^5$; Aerobic bacteria, $5{\times}10^6-9{\times}10^6$; Lactic acid bacteria, $3{\times}10^4$ b) Eighty to ninety percent of the aerobic bacteria in Nuruk S appeared to belong to Bacillus subtilis while about 70% of those in Nuruk T seemed to be spherical bacteria. In both Nuruks about 80% of lactic acid bacteria were observed as spherical ones. c) The population of yeasts in 1g. of Nuruk S was about $6{\times}10^5$, 56.5% of which were TTC pink yeasts, 16% of which were TTC red pink yeasts, 8% of which were TTC red yeasts, 19.5% of which were TTC white yeasts. In Nuruk T(1g) the number of yeasts accounted for $14{\times}10^4$ and constituted of 42% TTC pink. 21% TTC red pink 28% TTC red and 9% TTC white. d) The enzyme activity of 1g Nuruk S was: Liquefying type Amylase, $D^{40}/_{30},=256$ W.V. Saccharifying type Amylase, 43.32 A.U. Acid protease, 181 C.F.U. Alkaline protease, 240C.F.U. The enzyme activity of 1g Nuruk T was: Liquefying type Amylase $D^{40}/_{30},=32$ W.V. Saccharifying type amylase $^{30}34.92$ A.U. Acid protease, 138 C.F.U. Alkaline protease 31 C.F.U. 2. During the fermentation of 'Takju' employing the Nuruks S and T the microflora and enzyme activity throughout the brewing were observed in 12 hour intervals. TTC pink and red yeasts considered to be the major yeasts were isolated and cultured. The strains ($1{\times}10^6/ml$) were added to the mashes S and T in which pH was adjusted to 4.2 and the change of microflora was examined during the fermentation. The results were: a) The molds disappeared from each sample plot since 2 to 3 days after mashing while the population of aerobic bacteria was found to be $10{\times}10^7-35{\times}10^7/ml$ inS plots and $8.2{\times}10^7-12{\times}10^7$ in plots. Among them the coccus propagated substantially until some 30 hours elasped in the S and T plots treated with lactic acid but decreased abruptly thereafter. In the plots of SP. SR. TP. and TR the coccus had not appeared from the beginning while the bacillus showed up and down changes in number and diminished by 1/5-1/10 the original at the end stage. b) The lactic acid bacteria observed in the S plot were about $7.4{\times}10^7$ in number per ml of the mash in 24 hours and increased up to around $2{\times}10^8$ until 3-4 days since. After this period the population decreased rapidly and reached about $4{\times}10^5$ at the end, In the plot T the lactic acid becteria found were about $3{\times}10^8$ at the period of 24 fours, about $3{\times}10$ in 3 days and about $2{\times}10^5$ at the end in number. In the plots SP. SR. TP, and TR the lactic acid bacteria observed were as less as $4{\times}10^5$ at the stage of 24 hours and after this period the organisms either remained unchanged in population or ceased to exist. c) The maiority of lactic acid bacteria found in each mash were spherical and the change in number displayed a tendency in accordance with the amount of lactic acid and alcohol produced in the mash. d) The yeasts had showed a marked propagation since the period of 24 hours when the number was about $2{\times}10^8$ ㎖ mash in the plot S. $4{\times}10^8$ in 48 hours and $5-7{\times}10^8$ in the end period were observed. In the plot T the number was $4{\times}10^8$ in 24 hours and thereafter changed up and down maintaining $2-5{\times}10^8$ in the range. e) Over 90% of the yeasts found in the mashes of S and T plots were TTC pink type while both TTC red pink and TTC red types held range of $2{\times}10-3{\times}10^7$ throughout the entire fermentation. f) The population of TTC pink yeasts in the plot SP was as $5{\times}10^8$ much as that is, twice of that of S plot at the period of 24 hours. The predominance in number continued until the middle and later stages but the order of number became about the same at the end. g) Total number of the yeasts observed in the plot SR showed little difference from that of the plot SP. The TTC red yeasts added appeared considerably in the early stage but days after the change in number was about the same as that of the plot S. In the plot TR the population of TTC red yeasts was predominant over the T plot in the early stage which there was no difference between two plots there after. For this reason even in the plot w hers TTC red yeasts were added TTC pink yeasts were predominant. TTC red yeasts observed in the present experiment showed continuing growth until the later stage but the rate was low. h) In the plot TP TTC pink yeasts were found to be about $5{\times}10^8$ in number at the period of 2 days and inclined to decrease thereafter. Compared with the plot T the number of TTC pink yeasts in the plot TP was predominant until the middle stage but became at the later stage. i) The productivity of alcohol in the mash was measured. The plot where TTC pink yeasts were added showed somewhat better yield in the earely stage but at and after the middle stage the difference between the yeast-added and the intact mashes was not recognizable. And the production of alcohol was not proportional to the total number of yeasts present. j) Activity of the liquefying amylase was the highest until 12 hours after mashing, somewhat lowered once after that, and again increased around 36-48 hours after mashing. Then the activity had decreased continuously. Activity of saccharifying amylase also decreased at the period of 24 hours and then increased until 48 hours when it reached the maximum. Since, the activity had gradually decreased until 72 hours and rapidly so did thereafter. k) Activity of alkaline protease during the fermentation of mash showed a tendency to decrease continusously although somewhat irregular. Activity of acid protease increased until hours at the maximum, then decreased rapidly, and again increased, the vigor of acid protease showed better shape than that of alkaline protease throughout. 3. TTC pink yeasts that were predominant in number, two strains of TTC red pink yeasts that appeared throughout the brewing, and TTC red yeasts were identified and the physiological characters examined. The results were as described below. a) TTC pinkyeasts (B-50P) and two strains of TTC red pink yeasts (B-54 RP & B-60 RP) w ere identified as the type of Saccharomyces cerevisiae and TTC pink red yeasts CB-53 R) were as the type of Hansenula subpelliculosa. b) The fermentability of four strains above mentioned were measured as follows. Two strains of TTC red pink yeasts were the highest, TTC pink yeasts were the lowest in the fermantability. The former three strains were active in the early stage of fermentation and found to be suitable for manufacturing 'Takju' TTC red yeasts were found to play an important role in Takju brewing due to its strong ability to produce esters although its fermentability was low. c) The tolerance against nitrous acid of strains of yeast was marked. That against lactic acid was only 3% in Koji extract, and TTC red yeasts showed somewhat stronger resistance. The tolerance against alcohol of TTC pink and red pink yeasts in the Hayduck solution was 7% while that in the malt extract was 13%. However, that of TTC red yeasts was much weaker than others. Liguefying activity of gelatin by those four strains of yeast was not recognized even in 40 days. 4. Fermentability during Takju brewing was shown in the first two days as much as 70-80% of total fermentation and around 90% of fermentation proceeded in 3-4 days. The main fermentation appeared to be completed during :his period. Productivity of alcohol during Takju brewing was found to be apporximately 65% of the total amount of starch put in mashing. 5. The reason that Saccharomyces coreanuss found be Saito in the mash of Takju was not detected in the present experiment is considered due to the facts that Aspergillus oryzae has been inoculated in the mold wheat (Nuruk) since around 1930 and also that Koji has been used in Takju brewing, consequently causing they complete change in microflora in the Takju brewing. This consideration will be supported by the fact that the original flavor and taste have now been remarkably changed.

• Journal of the Korean Magnetics Society
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• v.2 no.3
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• pp.233-238
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• 1992

Melt-spun $Nd_{14}Fe_{76}Co_4B_6$ and $Nd_{10.5}Fe_{79}Co_2Zr_{1.5}B_7$ ribbons were prepared under an externally applied magnetic field. Magnetic properties in terms of anisotropy were evaluated by discussing the effect of textured structure of the ribbon samples as well as its powders. About 32 % increase in $(B{\cdot}H)_{max}$ and 18.8 % increase in $B_r$ were observed along the perpendicular direction of the ribbon plane which is more prominent for the Nd-Fe-Co-Zr-B than for the Nd-Fe-Co-B alloy. The enhancement of magnetic anisotropy was monitored by measuring the anisotropy constant of each alloy as a function of quenching rate of the ribbon. It was found that for the melt-spun ribbon quenched at slow rate(less than 7 m/s) the magnetic field effect was overwhelmed by the heat gradient effect through the ribbon thickness while the field effect was prominent at intermediate quenching rate (more than 7~11 m/s). The reproducible maximum energy product, $(B{\cdot}H)_{max}$=16.4 MGOe can be obtained from the Nd-Fe-Co-Zr-B alloy.

• Microbiology and Biotechnology Letters
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• v.36 no.1
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• pp.6-11
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• 2008

To check the microbiological safety with respect to increased virulence of surviving pathogens after irradiation, in this study, the transcriptional change of vvp gene encoding metalloprotease, which is one of the typical virulence factors of Vibrio mulnificus, was monitored by real-time PCR during the course of growth cycle after reinoculation of irradiated Vibrio. When V. vulnificus was exposed to a dose of 0.5 and 1 kGy, the lag period before growth resumption of sub-cultures became longer than non-irradiated counterpart as increase of irradiation dose. In the case of non-irradiated culture, the transcription of vvp was significantly activated at 15 h after inoculation, when bacterial growth reached the stationary phase, and the highest level of pretense activity (686 U/mL) was measured at the same time. Interestingly, vvp expression of irradiated Vibrio was turned up earlier than non-irradiated Vibrio during the mid log phase of growth, whereas these rapid induction of vvp expression from irradiated cells didn't result in an increase of metalloprotease production. When Vibrio was irradiated at 0.5 and 1 kGy, the protease activities peaked at 18 h after inoculation and the levels of activities were lower 1.2- and 1.4-fold, respectively, compared to the non-irradiated counterpart. Results from this study indicate that gamma radiation is not likely to activate the virulence ability of surviving Vibrio.

• Journal of Sensor Science and Technology
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• v.1 no.1
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• pp.59-66
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• 1992

To develop the highly sensitive TLD radiation sensors, $BaSO_{4}$ : Eu-PTFE TLDs are fabricated by polymerizing the PTFE(polytetrafluoroethylene) with $BaSO_{4}$ : Eu TL phosphors. The $BaSO_{4}$ : Eu TL phosphors having the highest sensitivity of $X/{\gamma}$-rays are obtained by sintering at $1000^{\circ}C$ in $N_{2}$ atmosphere a mixture of $BaSO_{4}$ powder with 1mol% Eu($Eu_{2}O_{3}$), 6mol% $NH_{4}Cl$ and 5mol% $(NH_{4})_{2}SO_{4}$ which were co-precipitated in dilute sulfuric acid and then dried. The activation energy, frequency factor and kinetic order of $BaSO_{4}$ : Eu TL phosphor are 1.17eV, $3.6{\times}10^{11}/sec$ and 1.25, respectively. And the spectral peak of $BaSO_{4}$ : Eu is about 425nm. The optimum TL Phosphor content and thickness of the $BaSO_{4}$ : Eu-PTFE TLD are 40wt% and $105.7mg/cm^{2}$. The optimum polymerization temperature and time for fabrication of $BaSO_{4}$ : Eu-PTFE TLDs are $380^{\circ}C$ and 2 hours in air, respectively. The linear dose range to ${\gamma}$ rays is 0.01-20Gy and fading rate is about 10%/60hours.

• Food Science and Preservation
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• v.24 no.5
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• pp.714-724
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• 2017

Soju is a Korean traditional distilled alcoholic beverage produced from mashes various crops and Nuruk which is cultured with wild microorganisms. This study was conducted to investigate rice-Soju brewing characteristics of yeasts isolated from Korean traditional Nuruk. The general components of rice (Hanarumbyeo) raw materials were 14.7 g of water, 6.8 g of crude protein, 0.9 g of crude lipid, 0.4 g of crude ash, and 76.5 g of carbohydrate in 100 g. Saccharifying and proteolytic activities in Hanarumbyeo ipguk (solid-state culture of Aspergillus luchuensis) were also determined. The alcohol content of the fermented wash from isolates was 15.37-16.58% (v/v), which is 16.7-36.0% higher than that of industrial yeasts (12.33-13.19%). Reducing sugar contents were 2.04-3.92 and 7.92-8.78 g/100 mL in the isolates and industrial yeasts, respectively. The isolated yeasts showed 25.2-52.7% higher yield of distillates (41% alcohol) compared to industrial yeasts. Forty-one components were detected in the rice distillated Soju (25% alcohol) and principal component analysis revealed differences between the isolated and industrial yeasts with respect to the contents of i-BuOH, isobutanal diethyl acetal, ethyl caprate, and tetradecanoic acid.

• Korean Journal of Plant Taxonomy
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• v.50 no.1
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• pp.27-55
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• 2020

We investigated the flora of Ibamsan Mt. and Baekamsan Mt., and discuss here important vascular plants found on these mountains. We created a plant list using voucher specimens collected from Ibamsan Mt. and Baekamsan deposited at CNU. There are 769 taxa in Ibamsan Mt. and Baekamsan Mt., consisting of 116 families, 403 genera, 687 species, 16 subspecies, 58 varieties, and 8 forms. Twenty-four endemic plants of Korea were found, including Coreanomecon hylomeconoides Nakai and Eranthis byunsanensis B. Y. Sun. There are 15 rare plants on Ibamsan Mt. and Baekamsan as designated by the Korea Forest Service, including Iris koreana Nakai and Chamaegastrodia shikokiana Makino & F. Maek., as well as 14 red-list plants as designated by the Ministry of the Environment, including Lycoris chinensis var. sinuolata K. Tae & S. C. Ko ex K. Tae & S. C. Ko and Cymbidium macrorhizon Lindl. In total, there are 133 taxa of floristic regional indicator plants, including four level V taxa, such as Iris koreana Nakai; ten level IV taxa, such as Lindera sericea (Siebold & Zucc.) Blume; 28 level III taxa, such as Botrychium japonicum (Prantl) Underw.; 22 level II taxa, including Hylomecon vernalis Maxim.; and 69 level I taxa, including Dryopteris erythrosora (D. C. Eaton) Kuntze. There are 37 invasive plants, including Rumex acetosella L. and Symphyotrichum pilosum (Willd.) G. L. Nesom.

• Journal of Korea Water Resources Association
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• v.32 no.4
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• pp.403-415
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• 1999

This study is to derive the rainfall intensity formula based on the representative probability distribution in Korea. The 11 probability distributions which has been widely used in hydrologic frequency analysis are applied to the annual maximum rainfall. The parameters of each probability distribution are estimated by method of moments, maximum likelihood method and method of probability weighted moments. Four tests such as $x^2$-test, Kolmogorv-Smirnov test, difference test and modified difference test are used to determine the goodness of fit of the distributions. The homogeneous tests (Mann-Whitney U test, Kruskal-Wallis one-way analysis of variance of nonparametric test) are applied to find the stations with rainfall homogeneity. The results of homogeneous tests show that there is no representative appropriate distribution for the whole duration in Korea. The whole region could be divided into five zones for 12-durations. The representative probability distribution of each divided zone for 12-durations was determined. The GEV distribution for I,II,V zones and the 3-parameter Weibull distribution for III,IV zones were determined as the representative probability distribution. The rainfall were obtained from representative probability distribution for the selected return periods. Rainfall intensity formula was determined by linearization technique for the rainfall.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2006.06a
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• pp.304-304
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• 2006

One method of Electric Power Generation is to use piezoelectric materials, which form transducers that are able to interchange electrical energy and mechanical force or strain. This study describes the fabrication and properties of piezoelectric transducers for Power Generation application. The structure of the transducers was ceramic-metal-ceramic 3-layered parallel type The center metal layer of phosphorous bronze was bonded by two piezoelectric layers of which have sputtered Ag/Cu(or Ni/Cu) electrode layers on both sides.. The Energy generated by the vibration of piezoelectric transducers Can be achieved by adjusting a suitable piezoelectric constant and mechanical structures. The piezoelectric material used in this application showed the electrical properties of r=4400, $d_{33}\;=\;750\;(10^{-12}\;m/V)$, $d_{31}\;=\;-300\;(10^{-12}\;m/V)$, $k_{33}\;=\;71%$, $Qm\;=\;85$, $T_c\;=\;210^{\circ}C$.

• Microbiology and Biotechnology Letters
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• v.49 no.1
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• pp.88-94
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• 2021

The seaweed, Gracilaria verrucosa (red seaweed) was fermented to produce bioethanol. Optimal thermal acid hydrolysis conditions were determined as 200 mM H₂SO₄ and 10% (w/v) seaweed slurry at 130℃ for 60 min yielding 47.5% of pretreatment efficiency (E_p). After the thermal acid hydrolysis, enzymatic saccharification was carried out with 16 U/ml Viscozyme L, Cellic CTec2 or mixture of Viscozyme L and Cellic CTec2 to G. verrucosa hydrolysates. Enzymatic saccharifications with Viscozyme, Cellic CTec2 or mixture of those yielded 7.3 g/l glucose with efficiency of saccharification, E_s = 34.9%, 11.6 g/l glucose with E_s = 64.4% and the mixture of those 9.6 g/l glucose with E_s = 56.6%, respectively. Therefore, based on the E_s value, Cellic CTec2 was selected for the optimal enzyme for enzymatic saccharification of G. verrucosa hydrolysate. The ethanol productions with non-adapted S. cerevisiae CEN-PK2 (wild type) and S. cerevisiae CEN-PK2 with adaptive evolution to galactose produced 8.5 g/l ethanol with Y_EtOH = 0.19 and 21.5 g/l ethanol with Y_EtOH = 0.50 at 144 h, respectively. From these results, the ethanol production by S. cerevisiae with adaptive evolution showed high concentration of ethanol production using G. verrucosa as a substrate.

• Korean Journal of Food Science and Technology
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• v.4 no.4
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• pp.239-244
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• 1972

Commercial edible soybean oil was introduced into plastic containers. Colorless transparent (control), red transparent, green transparent cellophane films and, also, colorless transparent cellophane films coated respectively with Cemedine C, Cemedine C containing 10% pyridine, benzophenone, and p-aminobenzoic acid were prepared, and the % transmittance of each film to lights at U.V. and visible regions were measured. The containers were covered with the films and irradiated simultaneously with direct sunlight for 4.5 hours daily. The peroxide values of the oils in the plastic containers were determined at regular intervals. The effects of the Alms on the PV development of the oils were compared with that of the control, i.e., the colorless transparent films.The red and green films showed strong retarding effects ell the PV development. The red films showed a slightly stronger effect than the green ones. The colorless transparent films coated with Cemedine C showed an appreciable retarding effect. The films had absorbed the lights at the U.V. and visible regions considerably. The pyridine and benzophenone coated films lost their retarding effects after 10 and 4 days respectively. The p- aminobenzoic acid coated films showed a considerable retarding effect throughout the experimental period. The films had absorbed the lights strongly .As a whole, the retarding effects of the films on the PV development were, in decreasing order. as follows; Red> Green> p-Aminobenzoic acid coated > Cemedine Ccoated) Control > Pyridine coated > Benz ophenone coated