• Electrical & Electronic Materials
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• v.5 no.2
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• pp.237-243
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• 1992

무독성 혼합안정제인 Zn/Ca-stearate의 방사선 안정화 효과를 증진시키기 위해서 안정화 조제로 알코올들을 PVC에 배합하여 방사선 조사하였을 때 PVC의 색차변화를 측정하여 이들 안정화 조제의 방사선 안정화 효과를 비교 검토하였다. 2가알코올에 의한 PVC 안정화 효과는 2가알코올의 주쇄길이에 비례하여 나타나고 있으나 sorbitol을 제외한 다가알코올에 의한 PVC 안정화 효과는 거의 없는 것으로 나타났다. 이들 알코올에 의한 PVC의 방사선 안정화는 2가알코올이 PVC에서 발생된 고분자 라디칼에 대한 라디칼 포착제로서 작용하기 때문인 것으로 판단된다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.1
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• pp.87-91
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• 2002

This study was designed to investigate the effects of Hijikia fusiforme (Harvey) Okamura ethanol extract on the ethanol-induced hepatotoxicity of rat administered orally experimental diets for 6 weeks. Sprague-Dawley rats weighing about 100 g were divided into 4 groups; normal group (NOR), ethanol (35% ethanol 10 mL/kg b.w/day) treated group (CON), ethanol and Hijikia fusiforme ethanol extract 200 mg/kg (HE1) and 400 mg/kg (HE2) concomitantly treated group, respectively. Each group was examined for the growth rate, feed efficiency ratio (FER), activities of antioxidative enzymes and contents of TBARS and glutathione. Hijikia fusiforme ethanol extract showed increasing effects of the growth rate by 43%, and FER was gradually increased by Hijikia fusiforme ethanol extract treatment, compard with ethanol treatment. Ethanol elevated the activities of superoxide dismutase, catalase and glutathione peroxidase of rat liver markedly as compared to normal group, but those activities were significantly decreased in Hijikia fusiforme ethanol extract treatment by 56%, 38% and 25%, respectively. Xanthine oxidase activity elevated by ethanol was not affected by Hijikia fusiforme ethanol extract. The content of TBARS increased by ethanol treatment was signigicantly decreased in HE2, and the glutathione content depleted by ethanol treatment was increased by Hijikia fusiforme ethanol extract administration adjacent to normal level. These results suggest that Hijikia fusiforme ethanol extract is believed to be a possible protective effect for the ethanol-induced hepatotoxicity of rat liver.

• Journal of the korean Society of Automotive Engineers
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• v.6 no.2
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• pp.27-32
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• 1984

부존자원이 석탄밖에 없는 우리의 입장으로서는 날로 증대되어 가는 석유의 해외의존성, 석유 가의 상승, 석유의 공유불안정성 등으로 인하여 석유와 대체될 수 있는 새로운 에너지원의 개 발이 요망되고 있다. 그러한 대체에너지의 일종으로 알코올 연료가 많은 연구의 대상이 되고 있다. 이제까지는 대개의 연구가 SI엔진의 개량이 그다지 요구되지 않는 범위내에서 간단한 알 코올/가솔린 혼합연료의 사용에 집중되어 왔다. 본 해설에서는 알코올과 가솔린의 혼합연료와 알코올만을 사용한 SI엔진, 디젤엔진에 있어서의 연구성과와 그에 따른 최근의 정보를 다루려고 한다. 아직까지도 이에 관한 연구는 연구실 차원에서 계속 연구되어지고 있고 이러한 알코올을 이용한 엔진 개념이 상업적으로 실용화되기까지는 해결해야 할 많은 문제점이 있다.

• Microbiology and Biotechnology Letters
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• v.19 no.3
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• pp.265-271
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• 1991

In order to produce alcohol for the alternative energy from dried powder of Jerusalem artichoke was investigated with Kluyveromyces marxianus UCD(FST)55-82, which was reported to assimilate inulin. The optimal condition for the production of ethanol by K. marxianus was elucidated to be incubation temperature of $30^{\circ}C$, initial pH 5.44, agitation of 100 rpm, 1,000 ml of medium in a 2.5l-vessel, anaerobic state, and inoculation of 2.5%(v/v). Addition of antifoam A concentrate(si1icon polymer) of 0.01% and urea of 0.1% increased the concentration of ethanol effectively. The optimized condition showed ethanol concentration of 6.8%(v/v) in Jerusalem artichoke liquid medium, production yield of 91.91% and productivity of 2.71 g/l/hr during the first day and 0.71g ethanol/l/hr during four days of incubation.

• The Korean Journal of Mycology
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• v.10 no.2
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• pp.75-83
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• 1982

As a primary study for cell growth and alcohol production of a cider yeast, Saccharomyces sp. R-11, cultural and nutritional characteristics of the strain were investigated. The results obtained were as follows: The optimum culture medium for this strain was a synthetic medium, Henneberg B, and sucrose was the best carbon source for yeast growth and alcohol production. Optimum sugar concentrations for yeast growth and alcohol production were 15% and 25%, respectively. Optimum pH and temperature of the basal medium for growth of this strain were 4.5 and $30^{\circ}C$ respectively. The yeast growth was enhanced by the addition of 100 ppm of $Mg^{2+}$, but significantly inhibited by the addition of 100 ppm of $Co^{2+}$. Lower temperature and maintenance of optimum pH for yeast growth increased the final alcohol concentration. Under optimum condition for cell growth at stationary culture, generation time and specific growth rate of the strain were 7.5 hr and 0.092 $hr^{-1}$, respectively. At 8% initial alcohol concentration, yeast growth was inhibited about 50% and this strain could not be grown at more than 12% initial alcohol. The strain could be grown at less than 125ppm $SO_2$without alcohol addition, and at less than 75 ppm $SO_2$ with 8% initial alcohol. The higher sulfur dioxide concentration of a medium, the longer lag phase in yeast growth was observed. This strain could induced alcoholic fermentation at less than 10% initial alcohol concentration with 0 and 25 ppm $SO_2$, at less than 8% initial alcohol with 50 and 75 ppm $SO_2$, and at less than 6% initial alcohol with 100 and 125 ppm $SO_2$.

• Korean Journal of Social Welfare
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• v.37
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• pp.67-88
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• 1999

The purpose of this study was to identify the proportion of the population with the alcohol use disorder among the Korean adults. To the author's knowledge, this study was the first social work article to survey the prevalence of the alcohol use disorder using the randomly selected sample. The survey instrument included the Alcohol Use Disorder Identification Test, the Brief Michigan Alcoholism Screening Test. and the Korean Alcoholism Screening Test to identify the rates of problem drinkers and alcoholics. The instrument also included items to ask the respondents' drinking frequencies, drinking amounts, and heavy drinking. The findings of the study indicated that Koreans had severe alcohol problems. 322 percent of the respondents were identified as those who have experienced drinking-related problems in the past year. This study found 4.2 percent of the respondents as alcoholics and estimated that 1.34 million of the Korean adult population were alcoholics. This study concludes that social workers should use screening tools to early identify clients with alcohol problems and develop effective programs to assist those clients and their families. Finally this study provide suggestions for future studies.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.161-167
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• 1998

Whey is by-product from natural cheese manufacturing process. For alcoholic fermentation, the initial lactose content and pH were adjusted to 4.5% and 4.2, respectively. Two strains of yeasts (Kluyveromyces marxianus, Saccharomyces cerevisiae) and seven strains of lactic acid bacteria (Lactobacillus brevis, Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus lactis, Leuconostoc cremoris, Lactococcus lactis and Streptococcus thermophilus) were examined for their alcohol production and sensory acceptability. Ethanol content in the whey fermented by lactose-fermenting K. marxianus was 2.8% at 4th day of incubation and that fermented by nonlactose fermenting S. cerevisiae was 0.2%. In case of mixed fermentation with yeasts and tactic acid bacteria (LAB being inoculated at 0 hr), the maximum ethanol production was obtained in the sample inoculated at 16 hr by s. cerevisiae, and in the sample inoculated at 24 hr by K. marxianus. The optimum temperature was $37^{\circ}C$ for alcohol production under static condition. The production of $CO_2$ gas was higher in the whey fermented by K. marxianus (1.88%) than by S. cerevisiae (0.04%). The titratable acidity of the whey gradually increased with fermentation time and its content was 0.39% at 4th day of fermentation by K. marxianus and 0.52% by S. cerevisiae. Among seven strain of latic acid bacteria tested, Lactococcus lactis exerted synergistic effect for acid production with K. marxianus. Therefore, overall results suggestd that the combination of Lactococcus lactis and K. marxianus was best choice in fermenting cheese whey for edible purpose.

• Food Science and Preservation
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• v.14 no.5
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• pp.552-556
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• 2007

The effects of alcohol concentration (30% 45% and 60%) on quality changes of maesil (Prunus mume) liqueur during leaching and ripening for 5 months were examined. Total acidity, pH and color of the liqueur generally increased with an increase alcohol concentration for 2 months. Thereafter the significant change did not occur. The contents of reducing sugar and polyphenol in the liqueur increased with an increase alcohol concentration and ripening periods. The major components of free sugar in maesil liqueur were fructose, glucose, sucrose and maltose. The content of fructose and glucose were higher than those of sucrose and maltose regardless alcohol concentration. Sucrose and maltose did not detect in the liqueur after leaching and ripening for 2 months. The major components of organic acid in maesil liqueur were citric, lactic, malic, and acetic acids. The optimal alcohol concentration was 45% and the duration of leaching and ripening was about 2 months for production of high-proof maesil liqueur.

• Journal of the Korea society of information convergence
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• v.7 no.2
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• pp.25-29
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• 2014

In this study, it examined the effects of alcohol on the physiology of the eye and ocular function. It was measured to IOP(intraocular pressure), tear secretion, stereoscopic parallax, AC A ratio, convergence ability, divergence ability alcohol intake before and after. The results were as follows. The mean IOP before alcohol intake 15.14mmHg and the mean IOP after alcohol intake 12.8mmHg. Average decreased 15.44%. The mean tear secretion before alcohol intake 17.125mm and the mean secretion after alcohol intake 9.875mm. Average decreased 42.33%. Stereoscopic parallax has increased by about four times that 40' before alcohol intake to 165' after that. AC/A ratio has increased by 14.6% that $5.40{\Delta}/D$ before alcohol intake to $6.19{\Delta}/D$ after that. Convergence and divergence ability was no significant change in both distance and close range.

• The Journal of the Korea Contents Association
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• v.21 no.2
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• pp.215-226
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• 2021

The purpose of this study was to analyze the alcohol volume consumed and alcohol dependancy according to multiple rounds of drinking. Sectional data collected in 2012 as part of an International Alcohol Control Study were used, and 855 of 1,789 drinker aged 19 to 64 were conducted. The proportion of multiple rounds drinking were significantly higher in males(χ²=37.607, p<.001), students(χ²=52.466, p<.001), single(χ²=34.205, p<.001), smoking experience and stressed(χ²=40,09, p<.001; χ²=21.66, p<.001) among drinkers. In particular, the alcohol volume consumed of unmarried people, smokers, and stress groups were significantly higher than married people, non-smokers and no-stress group. The highest alcohol intake in the first, 2nd and third rounds was found in bars in the liquor trade (F=67.8g, p<0.001). The total alcohol intake increased as the number of rounds increased (F=209.993, p=0.001) and the number of drinkers who tested positive for alcohol dependency increased, using the tests RAPS4 and DSM-IV(F=129.836, p<0.001; F=94.669, p<0.001). The OR of alcohol dependancy in males was 2.3(95% CI: 1.745-3.057), unemployed was 3.2(95% CI: 1.053-9.838), smokers was 3.9(95% CI: 1.230-12.292), and stress group was 2.1(95% CI: 1.561-2.768) compared to females, employed, non-smokers, and no-stress group respectively. In conclusion, it suggests that those consuming multiple rounds drinking can become more vulnerable to alcohol harms due to its relation to smoking, stress and increased dependence on alcohol.