• Journal of Life Science
• /
• v.18 no.4
• /
• pp.550-555
• /
• 2008

This study focused on alcohol fermentation properties of red ginseng extracts using Saccharomyces cerevisiae JF-Y3. Central composite design was employed to investigate the influence of red ginseng extract content ($10{\sim}50%$, v/v) and yeast extract ($0.5{\sim}2.5%$, w/v) on the properties of alcohol fermentation added with red ginseng extracts. Yeast cell growth was affected both by red ginseng extract content and yeast extract content, and red ginseng extract content had a greater effect on yeast cell number than yeast extract content. Yeast cell number increased along with decrease of the red ginseng extract content and with increase of yeast extract content. Alcohol content was maximal at 30% red ginseng extracts and 0.50% yeast extract and the predicted maximum value of alcohol content was 12.45%. Brix degree and total sugar content were significant within 1% level (p<0.01), and brix degree was affected both by red ginseng extract and yeast extract content. Total sugar content was significantly affected by red ginseng content.

• Macromolecular Research
• /
• v.12 no.2
• /
• pp.213-218
• /
• 2004

We have performed dispersion polymerization of acrylamide in tert-butyl alcohol/water mixture-using hydroxypropyl cellulose and ammonium persulfate as the stabilizer and the initiator, respectively - to study the effects that the concentration of monomer, initiator, and stabilizer, the tert-butyl alcohol/water ratios as polymerization media, and the reaction temperature have on, among other things, the polymerization kinetics, particle sizes, and molecular weights. The polymerization rate increased upon increasing the concentration of the monomer, initiator, and stabilizer, the water content in the tert-butyl alcohol/water media, and the polymerization temperature. The average particle size of the lattices increased upon increasing the concentration of initiator, the polymerization temperature, and the water content in the tert-butyl alcohol/water media, but it decreased upon increasing the concentration of monomer and stabilizer. The viscosity-average molecular weight increased upon increasing the concentration of monomer and stabilizer and the water content in the tert-butyl alcohol/water media, but it decreased upon increasing both the concentration of initiator and the polymerization temperature.

• Journal of Pharmaceutical Investigation
• /
• v.28 no.1
• /
• pp.7-13
• /
• 1998

The captopril microcapsules were prepared and were investigated by measuring their size distribution using Scanning Electron Microscopy(SEM) and dissolution of captopril. Cetyl alcohol microcapsules prepared by emulsion melted-cooled method with various ratios of drug to cetyl alcohol were spherical and uniform. The release rate of cetyl alcohol microcapsules was decreased proportionally as the content of cetyl alcohol increased but, the particle size of microcapsules was increased. The surface of cetyl alcohol microcapsules was comparatively rough as drug content increased. Pellet type microcapsules were prepared using fluidized-bed coating system by spraying captopril solution on nonpareil-seeds followed by applying $Eudragit^{\circledR}$ RS solution containing propylene glycol as a plasticizer. The release rate of drug from pellet type microcapsules decreased as the content of $Eudragit^{\circledR}$ RS increased.

• Journal of Pharmaceutical Investigation
• /
• v.1 no.1
• /
• pp.53-57
• /
• 1971

A Diffusion analysis method is described for the determination of alcohol content in tinctures and spirits and then, the comparison test of the official alcohol number test with the diffusion analysis method has hen carried out. Throughout this experiments, a transformed Widmark apparatus is used. It is found that the diffusion analysis method using the transformed Widmark apparatus is very simple and occapy a small space. One of the most convenient fact is many sample can be analyzed at a time with this apparatus. Experimental data indicate that 95% of alcohol content obtained by the official alcohol number test is found in the diffusion analysis.

• Applied Biological Chemistry
• /
• v.45 no.2
• /
• pp.66-70
• /
• 2002

In this study, three kinds of Saccharomyces cerevisiae strains (KCTC 7106, 7238, 7904) were tested with respect to the ability of alcohol fermentation at $20^{\circ}C$ for 3 weeks, and S. cerevisiae KCTC 7106 was the most effective strain in alcohol fermentation with sweet persimmon. To increase the utility of sweet persimmon, the fruits stored for 1 year were used to make an alcohol beverage. It was adjusted 25% of total sugar content and allowed alcohol fermentation with shaking at 120 rpm and $30^{\circ}C$. The alcohol content of 11.6% showed at 15 days and it did not change until 25 days. The initial pH of the fermentation was near 5 then decreased to 4 within 5 days and the initial vitamin C content, 5.04 ${\mu}g/ml$, gradually decreased with fermentation periods. In the other study, the alcohol fermentation from fresh harvested persimmons showed 13% alcohol content at $20^{\circ}C$ for 30 days without agitation, while the alcohol content of the fermentation at $30^{\circ}C$ was 11.8% at 25 days and 13.4% at 35 days.

• The Korean Journal of Food And Nutrition
• /
• v.30 no.4
• /
• pp.719-727
• /
• 2017

The objective of this study was to investigate the effect of alcohol content in Makgeolli made with Chinese matrimony vine (M-CMV) on the sensory profile and consumer acceptability. The M-CMVs were prepared with 6, 7, 8, and 9% alcohol content. Descriptive analysis of M-CMV was performed with six trained panelists. Thirteen attributes were generated and their intensities were alcohol content dependent. The consumer acceptance test was conducted with 57 consumers. M-CMV samples with 7% alcohol had the highest acceptance rate (5.8) followed by 6% M-CMV (5.6). Commercial rice Makgeolli (CRM) had the lowest consumer acceptance. Consumers were divided into two groups by clustering analysis. The majority of consumers (n=38) preferred M-CMV and did not like the commercial sample. Only 19 consumers indicated high acceptance ratings for CRM. However, these consumers also preferred 6 and 7% M-CMV. Partial least-squares regression analysis revealed moderate attribute intensities were related to greater consumer acceptability. The optimal alcohol content for the greatest consumer acceptance predicted by linear regression was 6.7%.

• Macromolecular Research
• /
• v.17 no.8
• /
• pp.591-596
• /
• 2009

To trace the plasticizing effects of propylene glycol (PG) on poly(vinyl alcohol) (PVA), the rheological properties of PVA solutions in dimethyl sulfoxide (DMSO) and the physical properties of PVA films were discussed in terms of PG content. Both properties were closely related to the hydrogen bond breaking effects of PG The 6 and 12 wt% PVA solutions containing PG exhibited Bingham behavior, which was more noticeable at lower plasticizer content and higher polymer concentration. The 6 wt% PVA solutions containing more than 30 wt% PG showed a sudden decrease of viscosity over the frequency range of 0.08 and 0.2 rad/s. However, the 12 wt% PYA solutions showed no viscosity reduction even at a PG content up to 40 wt%. The glass transition temperature of the PVA/PG films was almost linearly decreased with increasing PG content but an abrupt reduction was observed at a plasticizer content 30 wt%, suggesting that the hydrogen bond breaking effects of PG on PVA became dominant between 20 and 30 wt%. This effect was further supported by the similar tendency of the tensile properties.

• Korean Journal of Food Science and Technology
• /
• v.34 no.1
• /
• pp.30-36
• /
• 2002

To use overproduction muskmelon effectively, muskmelon vinegar was prepared by two stage fermentations of alcohol and acetic acid. In the alcohol fermentation using muskmelon, alcohol content showed maximum value (7.47%) in $17.83^{\circ}Brix$ of initial sugar concentration and 82.65 h of fermentation time. Acetic acid content in alcohol fermentation revealed minimum value (0.46%) in $12.17^{\circ}Brix$ of initial sugar concentration and 60.56 h of fermentation time. The fermentation conditions for minimum residual sugar were $10.02^{\circ}Brix$ of initial sugar concentration and 105.61 h of fermentation time. The optimum conditions predicted for each corresponding physical properties of acetic acid fermentation were 200 rpm (agitation rate), 250 h (fermentation time) in acetic content and 200 rpm, 150 h in residual alcohol content.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.28 no.4
• /
• pp.760-765
• /
• 1999

Changes in physiochemical properties of Sunchang sikhe kochujang, the most famous traditional kochujang, by red ginseng addition(1, 2 and 5% red ginseng on the total weight basis) were investigated. Measurements of physiochemical parameters such as reducing sugar content, alcohol content, amino type nitrogen content and color difference value were conducted during fermentation at 25oC for 120 days. Alcohol content was increased from the begining of fermentation, reaching at the highest level after 90 days of fermentation and then slowly reduced. Alcohol content of red ginseng kochujang was generally higher than that of control kochujang after 90 days of fermentation. Crude protein content of control kochujang and red ginseng kochujang were reduced during fermentation whereas amino type nitrogen content were gradually increased during fermentation. Amino type nitrogen content of red ginseng kochujang appeared to be slightly lower than that of the control kochujang. The reduction in amino type nitrogen content of red ginseng kochujang was negatively related to the level of red ginseng addition. Among color difference values, L and b value of both control kochujang and red ginseng kochujang were reduced by 30 days from the begining of fermentation and then started to be increased.

• Journal of Nutrition and Health
• /
• v.24 no.2
• /
• pp.87-96
• /
• 1991

This study was undertaken to investigate the effect of the levels of dietary Zn and alcohol consumption on lipid metabolism in Sprague-Dawley male rats weighing 80 to 90g for eight weeks. Ninety rats were divided into nine groups according to Zn levels and alcohol consumption such as no alcohol group[low Zn diet group(<1ppm. LZ) control Zn diet group(30ppm. CZ) high Zn diet group(60ppm, HZ)] 10% alcohol consumption group[the same Zn levels as no alcohol group LZLA, CZLA, HZLA] 20% alcohol consumption group[the same Zn levels as no alcohol group, LZHA, CZHA, HZHA] The results obtained were summarized as following : 1) In the serum total cholesterol increased with increasing dietary Zn levels but decreased with alcohol consumption. HDL-cholesterol decreased with alcohol consumption. Triglyce-ride in alcohol group was higher than no alcohol group. In alcohol group triglyceride increased with decreasing dietary Zn levels. 2) In the liver total lipid in alcohol group was higher than no alcohol group HA group showed a significant increase. Triglyceride increased with alcohol consumption. 3) In the serum and liver Zn content increased with increasing dietary Zn levels but decreased with alcohol consumption.