• Korean Journal of Food Science and Technology
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• v.19 no.6
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• pp.492-498
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• 1987

Dried soybeans (varieties: Saeal, Kwanggyo, Tanyob) took up water rapidly for first 3hr followed by a slower rate of uptake. The beans took up an equal weight of water (100% hydration)after approximately 3.5hr at $50^{\circ}C$, 5hr at $30^{\circ}C$ and 7.5hr at $20^{\circ}C$ respectively. pH of the soaking solutions decreased during the soaking period. This was undoubtedly caused by the ionization of the cellular components resulting in increased levels of hydrogen ions in the liquor. Soluble solids were leached out of the beans at fairly steady rate throughout the hydration and the amount was greater with higher temperature. This amounted to 0.4-0.7g at $20^{\circ}C$ and 10.2-15.0g at $50^{\circ}C$ per 100g soybeans. Temperature was the most important factor in determining the rate of water absorption and of solid losses. Of the total solids lost, 12-25% was protein. The proportion of protein loss increased as the soaking time and temperature increase. Amount of protein loss was 80-200mg at $20^{\circ}C$ and 440-480mg at $50^{\circ}C$ after 24hr soaking per 100g soybeans. About 5% of soluble sugars, including fructose, sucrose, raffinose, and stachyose, was removed from the beans after 24hr soaking at $20^{\circ}C$.

• Journal of the Korean Chemical Society
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• v.38 no.9
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• pp.667-675
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• 1994

The precipitate flotation using $La(OH)_3$ as a coprecipitant was studied for the simultaneous determination of trace three elements in a sea water. Several experimental conditions such as pH, coprecipitant and surfactant were investigated with an artificial sea water. To remove the influence of Cr(VI) the Cr(VI) was reduced to Cr(III) using $NaBH_4$ prior to the flotation. Trace amounts of Cu(II), Co(II) and total Cr in 1.0 l sea water was coprecipitated together with the precipitation of $La(OH)_3$ in the solution of pH 9.8 adjusted with 3.OM NaOH solution. The precipitate was floated by using a mixed surfactant (1 to 8 of each 0.5% ethanolic sodium oleate and sodium dodecylsulfate solution) by bubbling a nitrogen gas. The floats was separated and filtrated from the mother liquor by suction. The precipitate was dissolved in 7.0 M $HNO_3$ solution and then marked to 25.0 ml with a deionized water. These elements were determined by graphite fumace atomic absorption spectrophotometry. This method was applied to determine the elements in the sea water of the Eastern and Western coasts. And the recoveries were over 90.0% in the samples into which given amounts of the analyte elements were spiked.

• Korean Journal of Food Science and Technology
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• v.24 no.5
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• pp.440-446
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• 1992

Samil-ju, the traditional Korean rice wine was brewed and distilled using different columns (unpacked and packed) at different pressure (760, 460, 260 mmHg). Fractions of distillate were collected and analyzed. The sample wine, Samil-ju showed the following compositions; ethanol 14%, total acidity 16.2 g/100 ml, reducing sugar 7.9 mg/ml, total sugar 8.4 mg/ml, acetaldehyde 6 ppm, fusel oil acetaldehyde and ethyl acetate 6 ppm. As distillation proceeds, contents of ethanol, methanol, fusel oil, acetaldehyde and ethyl acetate were decreased but total acidity was increased. Generally at reduced pressure, all the constituents but total acidity showed more decrease than those at atmospheric pressure. In the 1st, 2nd and 3rd fractions of the distillate, ethanol contents were maintained at about 70% but those contents decreased abruptly to below 50% from the 5th fraction. Sixteen sensory characteristics were identified as quality factors of distillate. Among them, four characteristics were identified as aroma properties, seven as tastes and five as aftertastes. Nuruk and cooling flavor were considered as important factors which affect greatly the sensory quality of distillate. Among various fractions, the 2nd, 3rd and 4th fractions obtained from unpacked column at 260 mmHg showed the highest score in the overall quality. The compositions of these fractions were ranged as follows; methanol $24{\sim}36\;ppm$, total acidity $0.21{\sim}0.29\;g/100\;ml$, fusel oil 657-1340 ppm, acetaldehyde $12{\sim}41\;ppm$, and ethylacetate $22{\sim}311\;ppm$, respectively.

• The Journal of the Korea Contents Association
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• v.10 no.1
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• pp.391-398
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• 2010

The purpose of this study analyzed leisure industries of Ulsan Metropolitan city. Leisure industries were categorized leisure goods industries, leisure space industries, and leisure service industries according to 'Leisure White Paper' was offered Ministry of Culture, Sports, and Tourism, and analyzed the number of businesses, workers, and sales by KOSIS(http://www.kosis.kr), Korean National Statistical Office. As a results, the number of business were 10,292, workers were 23,357 person, and sales were 1.1675 trillion won. More specifically, the number of business were 1,041, workers 1,867 person, and sales were 122.7 billion won in the number of Leisure goods industries. The number of business were 6,534, workers 15,752 person, and sales were 694 billion won in the number of Leisure space industries. Lastly, The number of business were 2,717, workers 5,783 person, sales were 350.7 billion won in the number of Leisure service industries. Especially, Leisure goods industries were poor, liquor related business were too many in leisure space industries, and leisure education service industries were large.

• Microbiology and Biotechnology Letters
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• v.42 no.3
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• pp.258-266
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• 2014

Sweet potato soju (SPS), a form of traditional distilled alcoholic liquor in Korea, is manufactured by the distillation of fermented broth under normal pressure, thus providing it for a uniquely smooth taste infused with the flavor of sweet potato. After distillation, the lees of SPS is produced as by-product and discarded. In this study, the ethanol and hot water extracts of lees of SPS, and their subsequent organic solvent fractions using hexane, ethylacetate (EA), butanol, and water residue were prepared in an effort at the efficient re-use of the lees of SPS. The ethanol extraction yield was 1.36-fold higher than that of the hot water extraction, and the EA fraction revealed the highest total polyphenol content among the solvent fractions. The various extracts and solvent fractions did not demonstrate hemolytic activity at up to 0.5 mg/ml concentrations against human red blood cells. In the bioactivity assay, only the EA fraction displayed a broad spectrum of anti-microbial activity against different pathogenic and food spoilage bacteria, and demonstrated significant anti-coagulation activity by inhibitions of thrombin, prothrombin and blood coagulation factors. Furthermore, only the EA fraction from the hot water extract of the lees of SPS showed anti-platelet aggregation activity, which is comparable to aspirin (a commercially available drug). Our results suggest that the EA fraction of the hot water extract prepared from the lees of SPS has a high potential as a novel resource for anti-microbial and anti-thrombosis agents.

• Journal of Korean Society of Environmental Engineers
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• v.27 no.2
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• pp.138-144
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• 2005

This study was carried out to investigate the changes of nitrifying bacterial populations including Nitrosomonas sp. and Nitrobacter sp. in $A^2/O$ pilot plant with the configuration of anaerobic-anoxic-oxic reactors. The suspended nitrifying bacterial populations in mixed liquor and those of attached populations on granular carrier surface made by molded waste tire were analyzed by Fluorescent in situ Hybridization(FISH) method. The nitrification rate of a pilot plant showed the value of $1.97{\sim}2.98\;mg\;N/g$ MLVSS hr. The ratios of suspended ammonia oxidizer including Nitrosomonas sp. (NSO) to total bacteria in each reactor were oxic < anoxic < anaerobic. On the contrary, the ratios of suspended nitrite oxidizer including Nitrobacter sp. (NIT) were anaerobic < anoxic < oxic. The thickness, dry density and mass of the attached biomass on granular carriers were $180{\sim}188\;{\mu}m$, $38.5{\sim}43.9\;mg/cm^3$, $29.4{\sim}32.5\;mg/g$, respectively. Also, the ratios of attached nitrifier to total bacteria on granular carriers were similar regardless of ammonia/nitrite-oxidizer (NSO; 3.2%, NIT; 2.8%) and very low compared to those(NSO; $22.8{\sim}28.4%$, NIT; $17{\sim}26%$) of suspended nitrifier.

• Journal of Korean Society of Environmental Engineers
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• v.34 no.5
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• pp.326-334
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• 2012

To determine the concentrations and the mass flow of selected 10 perfluorinated compounds (PFCs), a field study was conducted in a wastewater treatment plant. Raw influent, primary influent, primary effluent, aeration tank effluent, secondary effluent, final effluent, dehydration liquor, primary sludge, thickened sludge, final sludge were collected over 3 days in the summer and the winter respectively. Collected samples were equally mixed and then served as an analytical sample. Total 10 compounds were analyzed. In terms of treated water, the concentration of perfluorooctanesulfonate (PFOS) and perfluorooctanoate (PFOA) were in range of N.D.~26.29 ng/L and N.D.~38.15 ng/L respectively. Perfluorononanoate (PFNA) and perfluorohexanesulfonate (PFHxS) were ranged from N.D. to 36.79 ng/L and from N.D. to 24.36 ng/L. In terms of sludges, a concentration of PFOS, PFOA, and perfluorodecanesulfonate (PFDS) were detected from 6.82 to 59.37 ng/g, from 0.13 to 0.37 ng/g, from N.D. to 0.83 ng/g respectively. Mass loading for PFCs increased during wastewater treatment except for PFNA. The observed increase in mass flow of PFCs may have resulted from biodegradation of precursor compounds.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.8
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• pp.973-978
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• 2006

This study was conducted to investigate the solubility, antioxidative and antimicrobial activity of the freeze dried chitosan-ascorbate (CAs) and chitosan-acetate (CAc). In the results of solubility, CAs was soluble over 0.5% in distilled water, vinegar, green tea, soju (distilled liquor), beer and red wine, while it was not soluble in soy sauce, soy milk, milk, orange juice, coffee, sesame oil, soy milk and soybean oil. The solubility of CAc in the liquid foods was similar to those of CAs, but it was soluble less than 0.1% in beer, and formed curd in red wine. Electron donating activity, antioxidative activity and SOD activity of CAs were 48.2, 90.6 and 67.5%, respectively, while the activities of the CAc were 0, 40.0 and 10.0%, respectively. The minimal inhibitory concentrations of CAs and CAc were $200\;{\mu}g/disc$ against Bacillus circulans, Bacillus brevis, Bacillus licheniformis, Bacillus arabitane and Bacillus sterothermophillus, $400\;{\mu}g/disc$ against Escherichia coli O157, Listeria monocytogenous, Bacillus cereus and Bacillus subtilis. There was no significant difference in Hunter's L* value between CAs and CAc $(81.95{\sim}82.97)$, but Hunter's a* and b* values of the CAs was higher than those of CAc. While sour and bitter tastes of CAs were lower than those of CAc, there was no significant difference in astringent taste. From these results, it suggested that CAs has more extensive utility in liquid foods with antimicrobial and antioxidant activity as well as sensory quality compared to CAc.

• Industry Promotion Research
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• v.3 no.1
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• pp.49-60
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• 2018

Cultural content is also the result of 'creation', but it is also the 'process' of understanding creation, practice, and difference. Therefore, content should be selected as high-quality content that fills the contents of fusion and knowledge, while it is popular. Confucius, the founder of East Asian humanism, influenced the philosophy of food and shelter, and the dietary life in the late Joseon period. Confucius influenced not only Confucian scholars but also the food hall of the Joseon Dynasty. "mwon-kyungje" Jeongjo-ji is an encyclopedia of food and cuisine, which consists of four volumes of seven chapters and deals with ingredients, recipes and benefits of foods and the relevant taboos. Here the author compiled more than a thousand recipes not just for meat and vegetable dishes but for various kinds of beverage such as soft and boiled drink, for confectionery sweets such as honey cookies and sugar candies, and even for wine and liquor "mwon-kyungje" As he lived to the age of 72, he looked back at his life and said that he should be careful about what to do and how to do well. The food culture of Confucius has been recorded in the daily life of the Josin period and is influenced by Suwon Seo-gu, "mwon-kyungje".

• Korean journal of applied entomology
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• v.43 no.1
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• pp.55-60
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• 2004

This experiment was conducted to improve activity of Spodoptera litura Nucleopoly-hedrovirus (SINPV) combined with organic and functional matters. In combination of SINPV mixed with organic matters, LT$_{50}$ values of SINPV 1.0${\times}$10$^{5}$ PIBs/$m\ell$ combined with boric acid of 2,000 ppm were 4.5 days. It was 1.5 days shorter than SINPV 1.0${\times}$10$^{5}$ PIBs/$m\ell$ alone. The body weight of larva infected with SINPV 1.0${\times}$10$^{5}$ PIBs/$m\ell$ combined with boric acid of 2,000ppm was not increased, and S. litura was completely dead in 7 days after treatment. It suggested that addition of boric acid in SINPV application enhanced the pathogenicity against S. litura larvae. In laboratory experiment of combination of SINPV with functional matters, LT$_{50}$values of SINPV 1.0${\times}$10$^4$ PIBs/$m\ell$ alone were 7.3 days, but those of SINPV 1.0${\times}$10$^4$ PIBs/$m\ell$ with electrolyzed oxidizing water, pyroligneous liquor or kitosan were 10.4, 9.3 and 11.2 days, respectively. Functional matter could be suppressed the insecticidal activity of SINPV