• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.204-212
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• 1994

To estimate the possibility of wine-making with Korean dried persimmon, its homogenized and filtered solution was fermented at $15^{\circ}C$ and $25^{\circ}C$ for 12 weeks with Saccharomyces cerevisiae (Japan Alcoholic Beverage Association N0.7). Sugars of dried persimmon were mainly composed of 27.02% of glucose, 19.81% of fructose and 5.12% of mannose. In the fermentation at $25^{\circ}C$, glucose was almost completely consumed in 8 days, but fructose and mannose were consumed up to 64% and 74%, respectively, in the same period and were not utilized any more afterwards. In the fermentation at $15^{\circ}C$, 75% of glucose, 20% of fructose and 49% of mannose were consumed in 8 days and these sugars were continuously utilized for 12 weeks. Organic acids in the homogenized and filtered solution were levulinic acid (148.6 mg%), 4-methylvaleric acid (73.5 mg%), oxalic acid (28.7 mg%), acetic acid (8.5 mg%), N-butyric acid (8.4 mg%) and succinic acid (6.7 mg%). Irrespective of fermentation temperature, levulinic acid rapidly reduced according to progression of fermentation. Oxalic acid, N-butyric acid and succinic acid decreased at 2nd day of fermentation, and then increased at 4th and 6th days and subsequently decreased again under the levels of the solution. Acetic acid and 4-methylvaleric acid increased with the proceeding of fermentation and at 12th week of fermentation these contents were more than those of the solution. The contents of total free amino acid significantly reduced at 2th day of fermentation and then increased to the level of the solution at 12th week irrespective of fermentation temperature. Ethanol content rapidly increased to the levels of 5.3(v/v) at $15^{\circ}C$ and 9.4%(v/v) at $25^{\circ}C$ to 8th day after fermentation, but at 12th week its content was 14.5%(v/v) at $15^{\circ}C$ and 9.4%(v/v) at $25^{\circ}C$. The higher alcohots identified were 2-methyl-l-propanol, 3-methyl-ibutanol, 2-methyl-l-butanol and 2-methyl-2-propanol and the range of those contents was from 0.001% (v/v) to 0.06%(v/v). The color of the wine fermented at $15^{\circ}C$ was slightly superior but flavor and taste were slightly superior in the wine fermented at $25^{\circ}C$.

• Applied Chemistry for Engineering
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• v.5 no.5
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• pp.779-785
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• 1994

The interaction between the cationic dye, thionin(Th) and the anionic surfactant, sodium dodecyl sulfate (SDS) has been investigated by absorption spectra. As the temperature of surfactant solution was increased in premicellar range(S/D=10, 80, and 160) which was much lower than the critical micelle concentration(CMC), the increment or decrement of the molar extinction coeffecient ratio appeared. It was found that the most stable temperature range of the oligomer aggregate in Th-SDS system at S/D=160 was below $60^{\circ}C$. With increasing the concentration of inorganic salt and organic solvents in Th-SDS system, ${\alpha}$-band was increased, but ${\gamma}$=band or J-band was decreased. The orders of ${\alpha}$-band increasing power were $Cl^-$>$ClO{_4}{^-}$>$SO{_4}{^{2-}}$>$NO{_3}{^-}$ and 2-propanol>ethanol>methanol>ethylene glycol.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.405-410
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• 2002

The optimum conditions of the alcohol fermentation with raw tapioca by simultaneous saccharification and alcohol fermentation (SSAF) were studied using raw starch enzyme. The optimum conditions for maximum alcohol production were 0.5% (w/w) of enzyme content, 250% (v/w) of added water content and 96 hr of fermentation time. The alcohol and reducing sugar contents were 11.7% and 306 mg% after 96 hr fermentation, respectively. During the fermentation pH decreased from 6.2 to 4.2 and total acidity increased from 0.11 to 0.43. Alcohol components were detected such as ethanol, methanol, iso-propanol, n-propylalcohol and iso-butylalcohol, besides acetaldehyde. We could construct raw starch fermentation conditions which was 250% (v/w) of added water content and 0.5% (w/w) of enzyme content. However, yield of raw starch alcohol fermentation was lower than that of steaming alcohol fermentation.

• Applied Chemistry for Engineering
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• v.18 no.5
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• pp.501-505
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• 2007

Organophosphorus hydrolase (OPH) expressed from recombinant Escherichia coli was used to biodegrade organophosphate insecticide coumaphos which has a very high toxicity in mammalian cells. To improve the productivity of OPH, the effects of nonionic surfactants (Tween 20, PEG 1000) and organic solvents, such as glycerol, propanol, and ethanol, were investigated in the strain culture. The maximum OPH was produced when the 0.25% of Tween 20 and 0.5% of glycerol were added to the medium. As the OPH obtained from disrupt-cell process by ultrasound treatment was used, the biodegradation efficiencies of 0.2, 0.5, 1.0 and 2.0 mM coumaphos were 100, 88, 84 and 78%, respectively. A novel method developed in this study could be applied to the biodetoxification technology in the contaminated region with various coumaphos concentration.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.972-977
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• 1995

The induction of phase II enzymes including quinone reductase [NAD(P)H dehydrogenase(quinone): NAD(P)H : (quinone acceptor) oxidoreductase, EC 1.6.99.2] is a major mechanism of whereby a large group of heterogeneous compounds prevent the toxic, mutagenic, and neoplastic effects of carcinogen. Using murine hepatoma cells(Hepalclc7 cells), quinone reductase(QR) inducers as the possible chemopreventive agents were screened from rice bran, wheat bran, soymilk residue, defatted soybean cake, defatted sesame and perilla residues. The 80% methanol extracts of defatted sesame and perilla residues induced quinone reductase significantly while the others did have little effect on the enzyme induction. Thin layer chromatography of the extracts showed that the fastest moving band(Rf=0.70) in the developing solvent of n-butanol : n-propanol : 2N ammonia(10 : 60 : 30) was responsible for the enzyme induction by the 80% methanol extracts of defatted sesame and perilla residues. Further identification of active component(s) is in progress.

• Korean Journal of Materials Research
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• v.9 no.12
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• pp.1181-1187
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• 1999

PZT(53/47) precursor 1M sols were prepared using a diol based Sol-Gel process, and thin films were deposited by spin coating onto Pt/Ti/$SiO_2$/Si substrates. With a single coating, final film thickness of aproximately 0.9${\mu}m $ was achieved from diol-based PZT sol. Since PZT crystallized in a ferroelectric perovskite phase from an intermediate nonferroelectric pyrochlore phase, the effects of the presence of perovskite PZT seeds on the phase transformation of PZT were investigated. Seeded PZT films were prepared from the seeded PZT 1M sols in which seeds with less than 0.2${\mu}m $ in size and 1wt% were dispersed in n-propanol before mixing with the PZT stock solution. The seeding effects were confirmed by the fact that the formation temperature of perovskite phase decreased by 50$^{\circ}C$ with less than 1wt% seeds.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.563-570
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• 1997

Volatile flavor components in the mash of takjus prepared by using different nuruks such as Mucor racemosus nuruk, Rhizopus japonicus nuruk, Aspergillus oryzae nuruk, Aspergillus kawachii nuruk and nuruk (Korean-style bran koji), were identified by using GC and GC-MS. Twenty alcohols, 26 esters, 10 acids, 10 aldehydes and 6 others were found in the mash of takju after 16 days of fermentation. Takju by Aspergillus oryzae nuruk had the most various components of volatile flavor. Fifty-four flavor components including ethanol, 2-methyl-1-propanol, 3-methyl-1-butanol, 1-hexanol, 2,3-butadienol (D,L), benzeneethanol, acetic acid ethyl ester, succinic acid diethyl ester, butanoic acid monoethyl ester, acetic acid and benzene acetic acid 4-acetyloxy-3-methyl ethyl ester were usually detected in all the treatments. The relative peak area of volatile components was as follows: alcohol $(71.28{\sim}90.23%)$, ester $(0.66{\sim}9.05%)$, acid $(0.2{\sim}0.6%)$ and aldehyde $(0.02{\sim}0.09%)$. Specially, 1-pentanol and hexanoic acid ethyl ester were high in takju made of nuruk (Korean-style bran koji). 1-Hexanol, 1-dodecanol, acetic acid and 1,2-benzene-dicarboxylic acid diprophenyl ester were high in takju made of Mucor racemosus nuruk. 4-Acetyloxy, 3-methyl benzeneacetic acid phenyl ester, 2-methyl-1-propanol, 3-methyl-1-butanol, succinic acid diethylester, butanoic acid monoethyl ester and butanoic acid were higher content in takju by Rhizopus japonicus nuruk. Acetic acid ethyl ester, pentanoic acid and 3-methyl butanoic acid were high in takju that was made of Aspergillus oryzae nuruk. 1-Butanol was high in takju by Aspergillus kawachii nuruk.

• Proceedings of the Korea Environmental Mutagen Society Conference
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• 2003.05a
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• pp.54-54
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• 2003

• Bulletin of the Korean Chemical Society
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• v.33 no.12
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• pp.4231-4234
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• 2012

• Journal of the korean Society of Automotive Engineers
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• v.13 no.3
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• pp.43-48
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• 1991

Activation energies of alcohol fuels have been determined through droplet combustion and extinction experiments using droplet suspension technique in a low pressure environment to minimize the effect of buoyance. Results show that the activation energies determined are 41.4 kcal/mol for ethanol, 47.6 for 1-propanol, 48.4 for 1-butanol, 40.0 for 2-butanol, 48.0 for 1- pentanol, 50.8 for 1-hexanol and 51.7 for 1-decanol.