• Korean Journal of Pharmacognosy
• /
• v.30 no.3
• /
• pp.275-279
• /
• 1999

The solvent extracts from Aloe arborescens and Aloe vera were randomly screened for inhibitory effects on the growth of tumor cell lines. In case of Aloe vera extracts, butyl alcohol extract and ethyl alcohol extract showed antitumor activity at $100\;{\mu}g/ml$ on lung cell lines(A427, Sk-mes-1, Calu-3 and 3LL). In Aloe arborescens extracts, butyl alcohol extract and ethyl alcohol extract exerted high activity at $100\;{\mu}g/ml$ on breast cell line(Hs-578T) and lung cell line(Sk-mes-1), respectively. The solvent extracts from Aloe vera exerted antitumor activity broadly on various tumor cell lines. In contract, the solvent extracts from Aloe arborescens exerted specific antitumoricity on a few tumor cell lines.

• Journal of Microbiology and Biotechnology
• /
• v.22 no.12
• /
• pp.1749-1757
• /
• 2012

Makgeolli is a traditional rice wine favored by the general public in Korea. This study investigated the fermentation and sensory characteristics of using wild yeast strains for brewing makgeolli. A non-Saccharomyces cerevisiae strain was isolated from nuruk and termed Y197-13. It showed 98% similarity to Pichia anomala and had an optimal growth temperature of $25^{\circ}C$. Makgeolli was manufactured using koji, jinju nuruk, and improved nuruk as fermentation agents. Y197-13 makgeolli brewed with koji had alcohol and solids contents of 11.1% and 13.9%, respectively. Sweet sensory characteristics were attributed to residual sugars in makgeolli with 6% alcohol. The makgeolli had a fresh sour taste and carbonated taste. Volatile component analysis showed the isoamyl alcohol, phenylethyl alcohol, isoamyl acetate, and fatty acid, including ethyl oleate and ethyl linoleate, relative peak area was higher in Y197-13 makgeolli than in makgeolli with Saccharomyces cerevisiae. These results suggest the wild yeast, Y197-13, as a candidate for brewing makgeolli.

• Proceedings of the Korea Institute of Fire Science and Engineering Conference
• /
• 2001.11a
• /
• pp.34-37
• /
• 2001

• KSBB Journal
• /
• v.16 no.2
• /
• pp.220-223
• /
• 2001

To determine the inhibition of mushroom tyrosinase activity, fresh and dried mugwort, Artemisia princeps was extracted initially with water and ethyl alcohol, and subsequently with hexane, chloroform and ethyl acetate in that order. The highest yield was obtained from the ethyl acetate (15.2%) and hexane (15.5%) fraction of the ethanolic extract of fresh and dried mugwort, respectively. For all fractions tested, the inhibition of tyrosinase activity by fresh mugwort was higher than that of dried mugwort, and the inhibition ratio of tyrosinase activity was 98.9% in the chloroform fraction and 96.7% in the hexane fraction.

• Korean Journal of Food Science and Technology
• /
• v.42 no.1
• /
• pp.75-81
• /
• 2010

In order to investigate the effects of different milling degrees on the quality of glutinous rice wines, the physicochemical properties and volatile compounds of various wines were evaluated. Sample wines prepared from glutinous rice with 90, 80, and 70% milling yields were analyzed for ethanol, pH, total acids, amino acids, soluble solids, coloring degree, UV absorbance, reducing sugars, organic acids, free sugars and volatile compounds. After fermentation for 17 days, ethanol contents in the wines ranged from 15.2 to 15.85%, while total acid levels ranged from 0.31 to 0.35%. The amino acid contents in four samples ranged from 0.63 to 0.73%, while soluble solid contents ranged from 11.4 to $13.1^{\circ}Bx$. The wine prepared from glutinous rice with a 30% degree of milling showed the highest coloring degree, UV absorbance and reducing sugar content among four samples. Furthermore, this wine had the highest levels of malic acid and acetic acid, while the glutinous rice wine prepared from rice with a 0% degree of milling had the highest levels of succinic acid and lactic acid. In all the glutinous rice wines tested, the most abundant free sugar was glucose followed by maltose. With increasing degree of milling, the alcohol, amino acid and organic acid contents of the glutinous rice wines decreased, whereas soluble solids, coloring degree, UV absorbance, reducing sugar and free sugar contents increased. Volatile compounds were identified using GC-MSD, and thirty-nine esters, seven alcohols, six acids, one aldehyde, four alkanes, one alkene and two miscellaneous compounds were identified in the glutinous rice wines. Using relative peak area, it was determined that other than ethyl alcohol, hexadecanoic acid ethyl ester was the major component and was primarily found in the range of 11.566-18.437%. Succinic acid diethyl ester and isoamyl laurate decreased with an increasing degree of milling, whereas hexanoic acid ethyl ester and 2-octenoic acid ethyl ester increased. Overall, it was shown that different milling degrees greatly affected the physicochemical and volatile characteristics of the glutinous rice wines.

• Journal of the Korean Society of Food Culture
• /
• v.16 no.4
• /
• pp.371-377
• /
• 2001

Li was a sweet beverage containing $2{\sim}3$ percents ethyl alcohol made from malt by spontaneous fermentation from ancient custom to fifteenth century. Li was changed to the rice wine being a sweet beverage of low alcohol content using nuruk as starter and the sikhae which is non-alcoholic fermented beverage. Li was made for drinking and ceremony in Korea, China and Japan. It disappeared from the beverage items along with its method of manufacture from malt, but in Korean had made Li using nuruk until recent. We made Li according to Book of Imwon-Keongjae Ji (The book of country economy) methods for reappearance of Li. Fermentation characteristics for the production of Li with Saccharomyces cerevisiae, Saccharomyces bayanus and Saccharomyces sake were investigated. Among the yeast strains tested, Li fermented with S. sake showed higher alcohol production. Total sugar decreased considerably during the whole period of fermentation(30 hours), while ethyl alcohol content increased at $2.98{\sim}3.52%$. As the fermentation progressed, the pH decreased until the 30 hours of fermentation, while total acid increased during the same period. In fermentation of 36 hours, Li consisted of about $2.98{\sim}3.52%$ of alcohol content, $5.3{\sim}6.0%$ of total sugar, $1.45{\sim}2.21mg%$ of reducing sugar and total acidity were reached up to $24.4{\sim}29.5mg%$ for Li manufactured with S. cerevisiea sake, S. bayanus and S. sake.

• Journal of the Korea Furniture Society
• /
• v.18 no.4
• /
• pp.312-316
• /
• 2007

A study was conducted to know 99.5% ethyl alcohol penetration depth in radial and longitudinal direction of Castanea crenata. Alcohol penetration depth was found higher in longitudinal direction by about 12.47 times. In both earlywood and latewood, fiber conducted alcohol in higher depth than that of large and small vessel. Penetration depth of alcohol after 15.0 second of penetration in longitudinal direction, there was no significant difference among fiber in sapwood and heartwood, and vessel in sapwood. At the beginning of penetration the speed was high and then gradually decreased.

• Journal of Environmental Science International
• /
• v.14 no.9
• /
• pp.843-849
• /
• 2005

The objective of this research was to investigate the removal efficiencies ofVOCs and odors with newly developed biofilter which was designed to sustain the biofilm constantly on the packed media. Initially, four types of media, for example, fiber, activated carbon, ceramic and the mixture of activated carbon and ceramic(AIC mixture J, were used for packed materials of biofilter. When ethylalcohol was selected as a test gas for media efficiency, fiber and AIC mixture had better removal efficiencies of ethyl alcohol than others. Removal efficiencies for acetaldehyde, ethyl alcohol, butylalcohol, ethylacetate and diethylamine in biofilter with fiber and AIC mixture as packed media were increased as the residence time increased. Butylalcohol, especially, showed the maximum removal efficiency among all used VOCs and odors. In case of ethyl acetate, the difference of removal efficiencies between low and high residence times was wide remarkably.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.7
• /
• pp.874-880
• /
• 2007

Volatile flavor compounds of 4 grape species (Campbell, Sheridan, Red globe, and Meoru) were identified during 3-day storage at either $4^{\circ}C$ or room temperature. Each sample was analyzed by solid-phase micro-extraction (SPME) method combined with gas chromatography-mass spectrometry. Also electronic nose composed of 12 different metal oxide sensors was used to differentiate flavors of grapes. Sensitivities (delta $R_{gas}/R_{air}$) of sensors from electronic nose were obtained by principal component analysis (PCA). Proportion of the first principal component was 99.30% at $4^{\circ}C$ and 99.36% at room temperature, respectively. In our result, flavor patterns of grape can be differentiated according to the storage period. The major volatile flavor compounds were 1-hexanol, hexanoic acid and its ethyl ester, and phenylethyl alcohol with the presence of butanoic acid and its ethyl ester, acetic acid, benzeneacetic acid and its ethyl ester.

• Journal of Applied Biological Chemistry
• /
• v.56 no.2
• /
• pp.69-78
• /
• 2013

This study reviewed the adjuvants or extractants used in environment-friendly organic agro-materials used in a range of advanced countries or institutes. We observed that potassium hydroxide and fermented ethyl alcohol are generally acceptable extractants, and the inert ingredient list 4 of United States Environmental Protection Agency (US EPA) is applicable for crop production adjuvants.