• Journal of the Korean Applied Science and Technology
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• v.31 no.4
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• pp.562-571
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• 2014

In these days, many countries carry out many renewable energy policies to increase the renewable energy portion and to reduce the GHG(Green House Gas). In Korea, RPS(Renewable Portfolio Standards) focused on over 500MW power producers is conducting. And they are using the bio-fuel oil to meet their RPS quota. The oil is a mixture of animal and vegetable fat or fatty acid ester of them and should satisfy some specifications to use the power generation such as viscosity, pour point, acid number. Depends on the raw materials, quality characteristics of power bio-fuel oil are changed. By adding the power bio-fuel oil, pour point, density, sulfur content and viscosity are decreased and acid number, iodine number, oxygen content are increased. In this study, we test the quality characteristic of power bio-fuel oil and the property changes by the blending ratio of power bio-fuel oil & conventional fuel oil.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.586-592
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• 1999

The objective of this study was to investigate the fundamental characteristics of proteins effecting on Korean wheat flour quality. Mixing properties and protein contents of Eunpa, Allgreu, and Woori showed soft wheat characteristics. Tapdong had strong dough stability and high protein content like hard wheat flour. However, even though Greu had a high protein content, the dough strength was very weak like soft wheat flour. No major difference was observed in protein solubility with water, 0.1N NaCl, 70% ethyl alcohol, 0.1 N acetic acid solution and in sulfur and disulfide contents between Korean wheat flours and imported flours. However, DNS (Dark Norther Spring) had more contents of acid insoluble and SDS insoluble proteins compared with Korean wheat varieties. PAGE pattern of Tapdong was very similar to imported wheat flours at the high molecular weight regions and characteristic high molecular weight glutenin subunits were observed over 116 kD protein molecular weight region from 4 Korean wheat flours such as Eunpa, Woori, Allgreu, and Greu.

• Journal of Life Science
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• v.17 no.2 s.82
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• pp.286-292
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• 2007

Free amino acids and volatile compounds of fresh garlic and its liqueur were investigated to search elution profile of those components as basic data for development of garlic liqueur. The garlic was soaked in 20% alcohol solution and then sampled every week for 5 weeks. The major free amino acids were L-aspartic acid, L-glutamic acid, L-arginine, L-alanine, L-proline, L-asparagine and L-serine. Neutral amino acids such as L-threonine, L-proline, L-valine and L-leucine, and aromatic amino acids such as tyrosine and phenylalanine were eluted over 80% of those content in fresh garlic after 3 weeks of soaking, but acidic, basic and sulfur containing amino acids were below 80% even after 5 weeks. Sulfide compounds such as diallyl trisulfide, diallyl disulfide, methyl allyl disulfide, 2-vinyl-4H-1,3-dithi in, 3-vinyl-3,4-dihydro-1,2-dithiin, 3,5-diethyl-1,24-trithiolane, isobutyl isothiocyanate and diallyl sulfide were identified as major volatile compounds of fresh garlic by using GC/MS. Among volatile compounds of fresh garlic, allyl alcohol, diallyl disulfide, 3,5-diethyl-1,2,4-trithiolane, diallyl trisulfide and 3,4-dimethoxy furan were eluted to liqueur, but those compounds except 3,5-diethyl-1,2,4-trithiolane were lowered in liqueur during soaking. Furfural, 5-methylfurfural, 5-hydroxymethylfurfural, dimethyl pyrazine, furfuryl alcohol, 3-hydroxy-2-bytanone and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyr-an-4-one were generated newly and their content increased in liqueur during soaking.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.293-300
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• 1999

Garlic from 4 main growing area was analyzed for the composition related to garlic flavor. Twenty-eight volatile compounds in garlic were separated by GC and twenty five were identified by GC/MS. Total peak area was high in garlic from $S\u{o}san$, and low from $Hampy\u{o}ng$. However, no significant difference was found in total peak area of sulfur compounds for garlic from Namhae, $S\u{o}san$, and $Uis\u{o}ng$. The results of free sugars analysis showed that relatively large amount of 1-kestose, 1-nystose, and 1-F-fructosyl nystose known as fructooligosaccharide were found in garlic in addition to glucose, fructose, and sucrose. Garlic from $S\u{o}san$ contained high amount of 1-nystose and 1-F- fructosyl nystose. Total free amino acid content in garlic was in a range of $2036.1{\sim}2704.0mg%$, and it was higher in garlic from $S\u{o}san$ and $Uis\u{o}ng$. Lactic acid, pyruvic acid, oxalic acid, malonic acid, fumaric acid, levunic acid, succinic acid, malic acid, citric acid and pyroglutamic acid were found in garlic. Total organic acid content in garlic was $1905.7{\sim}2359.2mg$, and garlic from $Hampy\u{o}ng$ had relatively low organic acid contents.

• Journal of Haehwa Medicine
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• v.13 no.2
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• pp.187-196
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• 2004

Now many sustitution and false articles is used in korea instead of shanyao. To use shanyao correctly, we will make a quilitative certificational plan of shanyao to investigate all of lieraturea, records and documents. And we could reach conclusions as folloews. 1) Source About a source of shanyao, though korea and china has a each other source, we think there is no problem in use of both. 2) Process In our country producing shanyao as medical use is a 'duanma', we can divide into peeling and non-peeling, drying at bulks and at briquets, steaming shanyao and fresh shanyao. Regardless of existence for peeling and steaming, a distributing shanyao is received a proper judgment. Like this result was expressed by insufficiency of standards about medical components or indicating components. We detected a reminding S02 more than 10 ppm. And this expresses that there ia a problum at a drying method. To suggest proper processing methods, a standard of quility will have to be made which the existence of peeling, difference of quility between 'changma' and 'duanma', drying method and exudation test with cutted thickness are adaptable. Besides, 'maoshanyao' and 'guangshanyao' of china is processed by various methods which decrease a medical effect such as too much soaking shanyao in water, steaming with a sulfur, too much peeling, So we must process shanyao like the next methods. (1) When harvesting, dig deeply not to cut off roots. (2) Not to peel, wash shanyao in a washing machine. (3) Dry to 50-60% degree at sunny place or drying machine. (4) To be easy for drying and exudation, cut off a thick piece with 5 mm (5) Dry perfectly at ding machine. 3) Quality3) Quality (1) Functional standards It is not Proper that 'guangshanyao' is used in china because it has a problem with quility on process of working, If they did not soak shanyao in water or heat with steam, it is the real situation that they cannot cutt off shanyao evenly. In conclusion, shanyao must be heavy, powdery with a perfectly non-peeling surface, section surface is yellow-white color, unequal and has no holes. (2) Physicochemical standards It is the real situation that we can not distinguish into quility of shanyao with established test because various workings which decrease medical effects is used. Therefore we suggest a testing standard of S02 which is used in bleaching. And testing standards relatived with decrease of medical effects must be established at once. It must that Dry on loss is less than 14.0%, content of ash is less than 6.0%. Content of acid-nonsoluble ash is less than 0.5%. Contens of heavy metal has to detect less than 30 ppm and there is no reminding agricultural medince.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.10
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• pp.1216-1224
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• 2017

Acetic acid bacteria strains were isolated from commercial natural vinegar. Ten isolated strains were identified using 16S rRNA gene sequencing data after evaluating the ethanol- and sulfur-tolerance. Eight of the strains isolated were identified as Acetobacter pasteurianus. A. pasteurianus JAC002, JAC005, and JAC008 strains, which showed a high ethanol tolerance, were selected for making "Makgeolli seed-vinegar". Rice wine vinegars were manufactured with the selected strains through fermentation, and their physicochemical properties and antimicrobial activities were evaluated. A. pasteurianus JAC002 strain showed the highest oxidation ability to acetic acid from ethanol on the twentieth day of fermentation, resulting in 4.21% total acidity, 3,791.77 mg% acetic acid content, and 2,931.78 mg% ethanol consumption content. Rice wine vinegar manufactured with the A. pasteurianus JAC002 strain showed increased antimicrobial activities against Staphylococcus aureus (KACC1927) and Escherichia coli (KACC10115). As a result, A. pasteurianus JAC002 strain was found to be the most suitable strain for "Makgeolli seed-vinegar".

• Journal of the Korean Chemical Society
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• v.40 no.2
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• pp.101-108
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• 1996

The chemical characteristics and age dating of the thermal springwater developed recently in Chullabukdo were investigated. The temperature range of the thermal springwater was found 27∼29$^{\circ}C$, indicating a low temperature thermal springwater. The concentration of $F^-$ ion in the springwater was found relatively high in the range of 2∼3 ppm, but $NO_3^-$ ion was nearly not detected. The concentration range of $SO_4^{2-}$ ion was 0.02∼23 ppm, among which $SO_4^{2-}$ content of $Y_3$ was found very high compared to that of other springwater, since this site is known as a sulfur spring. $HCO_3^-$ ion content was found 2∼5 times higher than that of groundwater. $Y_1,\;Y_3,\;Y_5,\;Y_2,\;Y_4,\;and\;Y_8$, were classified as $HCO_3^-$ type, $Y_6$ as $CI^-$type, and $Y_7$, as no domonant type by classification diagram for anion and cation facies. From the results of age dating on the basis of the mean tritium level of precipitation and thermal springs, $Y_1$ was identified as the oldest thermal spring (-89 years) and $Y_7$ was identified as -89 years and $Y_7$ was -1 year using dispersive model. The results calculated by two models agreed well each other.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.743-752
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• 2013

The objective of this study was to investigate the quality characteristics of spirits derived from fruit using copper distillation equipment. First, optimal yeast strains were chosen through a fermentation test on raw materials (apples, mandarins and rowanberries). The normal fermentation condition for rowanberries observed at a rowanberry concentration of 8% during mashing included chaptalization with sugar to increase the alcohol content. During the mashing, fruits were fermented and distilled through one of three different types of distillation apparatuses (pot distiller, vacuum distiller, or multistage distiller made of copper). The results revealed that the type of apparatus used affects the content of alcohol and flavor components. The distilled spirits prepared through a copper multistage distiller had a much higher tendency to retain components of fruit aromas such as ethyl acetate and provided higher yields than spirits prepared with a pot distiller or vacuum distiller. Thus, the copper multistage distiller apparatus can be applied to positively influence the taste and flavor of fruit distilled spirits by enhancing fruit aromas, removing impurities such as sulfur components and enhancing yields.

• Journal of the Korean Wood Science and Technology
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• v.48 no.5
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• pp.732-744
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• 2020

In this study, a torrefaction of Quercus serrata to manufacture a molded charcoal was performed, investigated material properties, fuel characteristics, and performed a quantitative analysis of hazardous gases which occur during a combustion process. In addition, a molded charcoal in market was selected as a control group, and a comparative analysis was performed. As a result, the higher heating value (HHV) of the torrefied specimen was about 14% higher than that of molded charcoal, and its ash content was about 51 times lower. Moreover, after performing a quantitative assessment of hazardous gases (carbon monoxide, nitrogen oxide, and sulfur dioxide) which were produced when each specimen was combusted for 900 seconds in an enclosed chamber, it was confirmed that the maximum value of generated amount of carbon monoxide on the torrefied specimen was about 50 times lower than that of the existing molded charcoal. Therefore, it was shown that the torrefied specimen produced in this study had a higher heating value than the molded charcoal in the market, and a very low amount of carbon monoxide generated during the combustion process.

• The Korean Journal of Food And Nutrition
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• v.36 no.5
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• pp.415-424
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• 2023

This study investigated the nutritional characteristics of before and after fermentation of domestic soybean (Glycine max L.) by Rhizopus oligosporus. The soybean storage proteins, β-conglycinin (11S globulin) and glycinin (7S globulin), were the most abundant in Seonyu (SY) and Danbaegkong (DBK), with concentrations of 253.4 mg/g and 193.0 mg/g, respectively. For 11S/7S related to sulfur-containing amino acid, DBK had a value of 0.95, making it the most excellent nutritionally among all the cultivars. The free amino acid content significantly increased from 0.04~10.45 mg/g before fermentation to 1.37~16.95 mg/g after fermentation, and the essential amino acid composition increased, confirming an improvement in protein quality after fermentation. Phytic acid, known as a nutritional inhibitor of soybeans, decreased from 1.66~2.13 g/100 g before fermentation to 0.90~1.58 g/100 g after fermentation, suggesting that mineral absorption inhibition was alleviated. In addition, the trypsin inhibitor content is suppressed by 76.20% to 81.25% after fermentation, which is expected to improve protein utilization in the body. This study confirmed some properties of fermented products by Rhizopus oligosporus using domestic soybeans, and these results are presented to serve as the basic data for establishing new uses of Korean soybean cultivars.