• Journal of the Institute of Electronics Engineers of Korea SP
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• v.41 no.1
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• pp.37-46
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• 2004

In this paper, we propose an improved reproduction algorithm for a realistic image of the real scene based on the spectral distribution of lights and objects. The proposed method for the realistic image is focused on a more accurate reproduction of an image incident on the sight of the viewer. At first, to reproduce an image accurately incident on a sight of viewer, we used the backward ray tracing method based on spectral distribution of object and illuminant representing its physical characteristic used in real. Next, we propose utilizing the improved shading model of the reproduction algorithm of realistic image by applying Bouguer-Beer's law to consider an optical absorptive property of transparent objects. We also define a new ambient light term which is considered the diffuse reflection of neighboring objects instead of constant ambient light. The simulation results show that the proposed algorithm can reproduce the visually similar image with a scene incident on a sight of viewer.

• Korean Chemical Engineering Research
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• v.51 no.6
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• pp.709-715
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• 2013

The waste from beer fermentation broth (WBFB) has been found an excellent and inexpensive resource for bioethanol production. We tried to evaluate the saccharification and fermentation capabilities of WBFB to confirm its effectiveness for bioethanol production. The saccharification potentials of the WBFB were evaluated at various temperatures (30, 40, 50, 60 and $70^{\circ}C$). It was found that the saccharification capabilities increased with temperature and highest reached maximum at $60^{\circ}C$ and $70^{\circ}C$ after 4h. Ethanol production from a mixture of WBFB and chemically defined media (CDM) without addition of any microbial species confirmed the fermentation capabilities of WBFB. Simultaneous saccharification and fermentation were performed using WBFB, starch solution and CDM as culturing media. The maximum yield of bioethanol production was obtained at $30^{\circ}C$. The saccharifying enzymes and the yeast cells present in WBFB were essential factors for the production of bioethanol from WBFB without any additional enzymes or microbial cells.

• Food Science and Biotechnology
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• v.18 no.5
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• pp.1132-1137
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• 2009

Successive application of Saccharomyces cerevisiae DSM 70424 and Saccharomyces rouxii DSM 2535 or DSM 2531 in the production of non-alcoholic beer was investigated. The aim of the study was to consider the impact of the 2 mentioned strains of S. rouxii on the reduction of alcohol content in wort fermented at 12 or $24^{\circ}C$ for 96 hr, applying periodic aeration. The 2 S. rouxii strains were added at the $48^{th}$ hr of fermentation after thermal inactivation of S. cerevisiae cells. The greatest alcohol decrease rate was observed for the treatment containing S. rouxii DSM 2535-fermented at $24^{\circ}C$ (from 1.56 to 0.36%). The concentration of acetaldehyde, diacetyl, and 2,3-pentandione, that have a key role in appearance of 'wort' and 'buttery' off flavors, were significantly lower in S. rouxii-containing treatments fermented at $24^{\circ}C$. S. rouxii-containing treatment fermented at $24^{\circ}C$ showed slightly lower overall flavor acceptability compared to S. cerevisiae-containing treatment fermented at the same temperature. Such score was improved for the products obtained at $12^{\circ}C$.

• Polymer(Korea)
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• v.35 no.1
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• pp.60-65
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• 2011

In order to maximize the performance of polymer nano-composites, it is essential to understand an effect of a dispersion state on material properties as well as to achieve highly dispersed composites. In this work, a simple quantitative approach to evaluate the degree of dispersion was suggested for carbon nanotube (CNT) embedded polymer nano-composites. Through UV-visible spectroscopy analysis, the transmittance of nano-composites was measured at various dispersion states and it was found that the transmittance reduced as the dispersion state of CNT improved. Based on the results, an effective concentration factor for quantitative evaluation of dispersion state was introduced into the Beer-Lambert transmittance law. The proposed method and parameter to evaluate the degree of dispersion were verified by analyzing the transmittances at different dispersion states of CNT, concentrations of CNT and sample thicknesses.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.3
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• pp.339-358
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• 1995

The purpose of this study was to investigate a dietary life style of university student at campus towns and the actual condition of F&B(Food and Beverage) shop. This survey about the dietary was carried out with a variety of questionares about the life style. The subjects are 364 males and 278 females university students in Pusan area. The collected data were analyzed by SPSS Package Program. The summary of the results are as follows : The most of the subjects have a meal in-cam-pus restaurant with rice during daytime. In out-campus popular restaurant is a flouryfood restaurant and the most of subject used to go the restaurant to take a meal more than once for 2~3 days. Although a half of the subjects are satisfied with the restaurant in out-campus. Some of the subjects are unsatisfied with a price of food. A taste is the most popular criteria for selecting food in the restaurant and almost of the subjects take a meal in price 2000~2500won. Cchachangmyun is the most popular with the subject in the flouryfood restaurant, coffee is popular with the subject in the coffee shop. A half of the subjects used to go a hof house to drink, and beer is the most popular liquor with them. More than a half of the subject have a drinking at least more than once for a week in the drinking shop. A half of male subjects are able to drink more than 2,ooocc beer and more than a half of female subjects are able to drink more than 500cc beer. More than a half of the subjects want to new F&B shop to got a new experience.

• The Journal of Korean Society for Radiation Therapy
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• v.19 no.2
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• pp.83-90
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• 2007

Purpose: In this study, it was investigated whether commercially produced beer is able to prevent a lymphocyte from radiation induced apoptosis. Materials and Methods: Whole blood samples were acquired from 5 healthy volunteers (male, 26$\sim$38 years old) and the lymphocyte were isolated by density gradient centrifugation. Radiation induced apoptosis of the lymphocyte were investigated by 0.5 Gy, 1.0 Gy, 2.0 Gy, 3.0 Gy to 5.0 Gy irradiation. In some experiments, the donor drunk beer and then blood samples were collected. In other experiments, melatonin or glycine betain was added to lymphocyte culture medium. Treated or untreated lymphocytes were cultured for 60 hours and radiation induced apoptosis of the lymphocyte was analyzed by annexin-V staining through flow cytometery. Results: Relative radiation induced apoptosis ratio of the untreated lymphocytes is 1.22$\pm$1.1, 1.22$\pm$1.1, 1.38$\pm$1.0, 1.47$\pm$1.1, 1.50$\pm$1.2 by radiation dose of 0.5 Gy, 1.0 Gy, 2.0 Gy, 3.0 Gy and 5.0 Gy respectively. Relative radiation induced apoptosis ratio of lymphocytes is isolated from beer drunken donors is 0.97$\pm$1.0, 0.99$\pm$1.0, 1.11$\pm$0.9, 1.29$\pm$1.1, 1.15$\pm$1.1 by radiation doses respectively which are reduced 21.5% compared with untreated lymphocyte. Relative radiation induced apoptosis ratio of the lymphocytes is isolated from non-alcohol beer drunken donors is 1.22$\pm$1.1, 1.17$\pm$1.1, 1.13$\pm$1.3, 1.38$\pm$1.2, 1.32$\pm$1.1 by radiation dose of 0.5 Gy, 1.0 Gy, 2.0 Gy, 3.0 Gy and 5.0 Gy respectively which are reduced 10.8% compared with the untreated lymphocyte. Conclusion: As a result, it is suggested that beer may protect the lymphocyte from radiation damage and inhibit apoptosis.

• Applied Biological Chemistry
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• v.20 no.2
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• pp.228-235
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• 1977

The yeast strain was isolated from food industry waste water and its identification and biological characteristics were investigated. The optimum condition for cultivations and its activities for the reduction of B.O.D. on the food industry waste water were also confirmed. The results are as follows; 1) The isolated was identified as Candida curvata. 2) Candida curvata grew well in all of the experimented media, so and it can be regarded as a useful strain in the treatment of food industry waste water. 3) There was only a slight difference in the induction period between sterilized cultivation and unsterilized cultivation. But in the ice cream waste water, the period was considerably longer in unsterilized cultivation. 4) Specific rate of growth of Candida curvata in sugar waste water was 0.50/hr, ice cream waste water 0.50/hr, and beer waste water 1.0/hr. 5) Increasing of innoculum reduced the induction period in unsterilized cultivation. 6) The amount of dried yeast from sugar waste water were $175mg/{\ell}$, ice cream waste water $628mg/{\ell}$, and beer waste water $857mg/{\ell}$. Crude protein content in the dried yeast from sugar waste water were 52%, ice cream waste water 54%, and beer waste water 54%. 7) The rate of BOD reduction in sugar waste water were 49%, ice cream waste water 80%, and beer waste water 64%.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.1
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• pp.68-72
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• 2004

The effects of the addition of yeast on in vitro roughage degradability and methane production were investigated in order to clarify the effects of yeast on the rumen microbes and to establish methods of rumen manipulation. Three roughages (whole crop corn, rice straw and Italian ryegrass) were incubated for 3, 6, 12 and 24 h with or without dried beer yeast following the method described by Tilley and Terry. Using the same method, these roughages were incubated with or without yeast extract, albumin or purified DNA. In vitro methane production was measured with or without dried beer yeast at 12 and 24 h. The degradability of yeast was found to be 57 and 80% at 12 and 24 h, respectively. The rate of degradation of fraction b was 6.16%/h. There was a significant increase in roughage degradability at 6 h (p<0.05), 12 h (p<0.05) and 24 h (p<0.01) by dried yeast addition. The degradability of all three roughages was higher in the samples treated with yeast extract than in the no addition samples except in the case of rice straw incubated for 12 h. Nevertheless, the magnitude of increment was smaller with the addition of yeast extract than without the addition of yeast. With the addition of purified DNA, there were significant increases in roughage degradability at 6 h (p<0.01), 12 h (p<0.01) and 24 h (p<0.05); however, higher degradability values were detected in the samples to which albumin was added, particularly at 6 h. If the degradability values of the no addition samples with those of samples containing yeast, yeast extract, DNA and albumin were compared, the largest difference was found in the samples to which yeast was added, although it is worth noting that higher values were observed in the yeast extract samples than in the DNA or albumin samples, with the exception of the case of rice straw incubated for 24 h. Methane production was significantly increased at both 12 and 24 h incubation. The increment of roughage degradation and methane production brought about by the addition of dried beer yeast to the samples was thought to be due to the activation of rumen microbes. Water soluble fraction of yeast also seemed to play a role in ruminal microbe activation. The increment of degradability is thought to be partially due to the addition of crude protein or nucleic acid but it is expected that other factors play a greater role. And those factors may responsible for the different effects of individual yeast on ruminal microbes.

• Magazine of the Korean Society of Agricultural Engineers
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• v.17 no.1
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• pp.3677-3684
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• 1975

A newly devised dryer with heated air for the farm products, especially suited for high water content materials such as red pepper, Beer ground, each Vegetables, and Low water content materials such as Rough rice was tested for its thermal efficiency and drying mechanism, and the optimum conditions for each sample were established. In order to improve the present rural situation of drying farm products which entirely dependent upon natural solar radiation, a study upon an economic multi-parpose dryer was conducted. A series of drying tests were run first with red pepper which is one of the important cash crop in Korean farm. And successive series of tests were also run with such proaucts as garlic, sweet potatoes, green onion, radish, Beer ground and Rough rice. The results from the above experiment in drying system with heat dryer can be summarized as follows. 1. Drying duration could be shortened by the tempering effect in high water content crop such as red pepper and beer ground. 2. The color changes occured in around 20% water content in red pepper. The degree of color change was heavily affected by high temperature and short drying duration. 3. The drying condition of red pepper was most favourable at the temperature of 85$^{\circ}C$ in early stage and 80$^{\circ}C$ in middle stage and 75$^{\circ}C$ at the final stage, and with the air rate of 0.81㎥/sec and with sample amount of 200kg. 4. The drying condition of Rough rice(I.R.667) was most favourable at the templature of 40$^{\circ}C$ in early stage and 35$^{\circ}C$ in middle stage and final stage and with the air rate of 0.2㎥/sec and with sample amount of 75kg. 5. In order to prevent the color change of red pepper and to assure high efficiency in drying mechanism, it was necessary to lower the temperature as the time passes in drying process. 6. For vege tables, the drying rate were short in early stage and there was also tempering effect. However, for garlics, Constant drying rates through the early and final stages were observed and there were no tempering effects. 7. The drying condition or capability were as follows; Sample drying temp($^{\circ}C$) amount of material(kg) drying time(hr) Red pepper 85 200 9 Garlic 85 150 7 Sweet potato 85 200 6 Green Onion 85 200 4 Carrot 85 200 4 Radish 90 250 4 Rough rice(I.R.667) 35 75 4 Beer ground 90 320 3 Considering the above result of experiments, if this kind of dryers were distributed Korean farm and the optimun process were practiced in rural area, it would certainly help them improving the qualites of their product preventing their undue losses, and thus assuring an increase of Korean farm income and promotion of their living standards.

• Korean Journal of Food Science and Technology
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• v.44 no.2
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• pp.235-239
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• 2012

This research was conducted to monitor ochratoxin A in wine, beer, $makgeolli$ and fermented alcoholic beverages to estimate the exposure to ochratoxin A in the assorted alcoholic beverages. The analytical method for ochratoxin A was based on immuno-affinity column clean up followed by HPLC-FLD. Ochratoxin A was detected in 30 samples of 177 wine (17%), 25 samples of 106 beer (23.6%), 11 samples of 74 $makgeolli$ (14.9%), and 7 samples of 74 fermented alcoholic beverages (9.5%). The average levels of ochratoxin A were 0.039 ng/mL in wine, 0.010 ng/mL in beer, 0.023 ng/mL in $makgeolli$, and 0.014 ng/mL in fermented alcoholic beverages. The daily dietary exposure level of ochratoxin A estimated by using the report on national health and nutrition survey were 0.039 ng/b.w.day from wine, 0.010 ng/b.w.day from beer, 0.023 ng/b.w.day from $makgeolli$, and 0.014 ng/b.w.day from fermented alcoholic beverage.