• Journal of the Korean Society of Food Culture
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• v.24 no.1
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• pp.1-9
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• 2009

The purpose of this research was to investigate consumers' perceptions of foods that are most compatible with traditional Korean liquors. The study participants were a total of 402 customers who visited traditional Korean bars. Thirty-eight percent of the participants drank alcohol once or twice a week, and overall, 79% drank with friends or co-workers. Forty-three percent spent 30,000-40,000 won on alcoholic drinks, and half of them frequently drank distilled Soju whereas 27% drank beer. Those who drank traditional Korean liquor chose to do so because they viewed it as good for their health and the beverage was tasty. Participants selected Yakju/Baekseju (47.5%), Bokbunjaju (21.1%), and Takju/Makgeoli (8.2%) as the most compatible Korean traditional liquors with Korean traditional foods. The most compatible foods with Yakju were identified as Haemulpajeon (11.8%), Dubukimchi (9.8%), and Bossam/Suyuk/Pyeonyuk (7.5%). Bokbunjaju was viewed as a good match with Jangeogui (8.1%), Hunjeori (6.5%), and Saengseonhoe (6.4%). The respondents perceived Deodeokgui (6.7%), Saengseonhoe (5.9%), and Dubukimchi (5.6%) as the most compatible foods with Yakju with mushrooms. Chengju was viewed as a good pairing with Eomuktang (9.2%), Altang/Maeuntang (7.2%), and Saengseonhoe (6.8%). The respondents thought Takju went well with Haemulpajeon (17.7%), Dubukimchi (14.2%), and Kimchijeon (11.7%). And finally, Altang/Maeuntang (11.8%), Samgyeopsalgui (8.7%), and Honghaptang/Jogaetang (8.1%) were mentioned as the most compatible foods with distilled Soju.

• Asia Marketing Journal
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• v.6 no.3
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• pp.27-57
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• 2004

Studies on brand loyalty have been classified into two approaches; the behavioral approach and the attitudinal approach. The main topics of both approaches have been customers' loyal or nonloyal attitude toward brands and the rate of repurchase generating process. However, previous research has overlooked dynamic and in-depth aspects of brand loyalty. With a qualitative research perspective, the present study adds insight to the current research on brand loyalty, concerning the disregarded aspects of brand, based on phenomenological interviews. On the foundation of consumer-brand relationship types suggested by Fournier(1998), this study examines various kinds of relationship types between Korean consumers and their preferred beer brands. Findings show different aspects and dynamic essence of brand loyalty through the analysis of these relationships. Moreover, a variety of sources of brand loyalty were identified. It was concluded that "actual" brand loyalty and "apparent" brand loyalty may not coincide at all times. In addition, consumers' life events and life themes were identified as important determinants of brand loyalty.

• Applied Biological Chemistry
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• v.23 no.1
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• pp.64-72
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• 1980

Industrial wastes from pulp and food plants were treated with microorganisms to clarify organic waste-water and to produce cells as animal feed, and results were summarized as follows. (1) Waste-water from pulp, beer, bread yeast, and ethanol distillation plants contained $1.4{\sim}1.5%$ of total sugar, $0.25{\sim}0.35%$ nitrogen, and biological oxygen demand (BOD) was $400{\sim}25,000$, chemical oxygen demand (COD), $500{\sim}28,000$, and pH, $3.8{\sim}7.0$. The BOD and COD were highest in waste-water from ethanol distillation plants among others. (2) Bacterial and yeast counts were $4{\times}10^4-1{\times}10^9,\;2{\times}10^2-7{\times}10^4/ml$ in waste-water. (3) Bacteria grew better in pulp waste and yeasts in beer, bread yeast, and ethanol distillation waste. (4) Saccharomyces cerevisiae SAFM 1008 and Candida curvata SAFM 70 were the most suitable microorganisms for clarification of ethanol distillation waste. (5) When liquid and solid waste from ethanol distillation were treated with microbial cellulase, xylanase, and pectinase, solid waste was reduced by 36%, soluble waste was increased, and recuding sugar content was increased by 1.3 times which provided better medium than untreated waste for cultivation of yeasts. (6) Optimum growth conditions of the two species of yeast in ethanol distillation waste were pH 5.0, $30^{\circ}C$, and addition of 0.2% of urea, 0.1% of $KH_2PO_4$ and 0.02% of $MgSO_4$. (7) Minimum number of yeast for proper propagation was $1.8{\times}10^5/ml$. (8) C. curvata70 was better than cerevisae for the production of yeast cells from ethanol distillation waste treated with microbial enzymes. (9) S. cerevisiae produced 16 g of dried cell per 1,000ml of ethanol distillation waste and reduced BOD by 46%. C. curvata produced 17.6g of dried cell and reduced BOD by 52% at the same condition. (10) Yeast cells produced from the ethanol distillation waste contained 46-52% protein indicating suitability as a protein source for animal feed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.2
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• pp.185-195
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• 2017

Two byproducts, brewer's spent grain (BSG; germinated rice and malt) and brewer's spent material (BSM; Achyranthes japonica Nakai), were collected during the manufacture of pilsner beer using A. japonica Nakai and germinated rice. Water extracts of BSG and BSM were prepared at different temperatures ($25^{\circ}C$, $60^{\circ}C$, and $100^{\circ}C$) for 5 h, and their nutritional and functional properties were investigated. ${\gamma}-Aminobutyric$ acid (GABA), saponin, and niacin contents were higher in extracts prepared at $60^{\circ}C$ for more than 3 h than the other extracts, whereas total polyphenol content, DPPH radical scavenging activity, and reducing power were higher in samples extracted at $100^{\circ}C$ for 1 h compared to the other ones. Overall, water extraction at $60^{\circ}C$ for 3 h was desirable to effectively collect both nutritional and functional components from BSG and BSM. Under these conditions, BSM extracts showed 4~18 times high niacin and folate contents, 1.4 times high total phenolic content, and 11~60 times high antioxidant activities compared to BSG extracts. This study shows that pilsner beer byproducts would be good sources of health beneficial components, especially GABA, saponin, water soluble vitamins, and polyphenolics.

• Journal of radiological science and technology
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• v.38 no.4
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• pp.337-345
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• 2015

After the Fukushima nuclear accident in 2011, concerns about radiation by people are increasing rapidly. If people could know how much they will be exposed by radiation, it may help them avoiding it and understand what exactly radiation is. By doing this, we were helping to reduce the anxiety of radiation contamination. In this study, we have researched figures of radioactivity with 'Captus-3000 thyroid uptake measurement systems' in well counter detector system. The materials were measured with Briquette, Shiitake, Pollock, Button type battery, Alkaline battery, Topsoil, Asphalt, Gasoline, Milk powder, Pine, Basalt stone, Pencil lead, Wasabi, Coarse salt, Tuna(can) Cigar, Beer, and then we categorized those samples into Land resources, Water resources, Foodstuff and Etc (Beer classified as a water resources has been categorized into Foodstuff). Also, we selected the standard radiation source linear 137Cs to measure the sensitivity of well counter detector. After that, we took cpm(counter per minute) for the well counter detector of thyroid uptake system's sensitivity. Then we compared the results of each material's cpm and converted those results to Bq/kg unit. There were a little limitation with the measurement equipment because it has less sensitivity than other professional equipment like 'High purity germanium radiation detector'. Moreover, We didn't have many choices to decide the materials. As a result, there are macroscopic differences among the rates of material's spectrum. Therefore, it had meaningful results that showed how much each material had emitted radiation. To compare the material's cpm with BKG, we've compounded their spectrums. By doing that, we were able to detect some differences among the spectrums at specific peak section. Lastly, Button type battery, Alkaline Battery, Briquette, Asphalt and Topsoil showed high value. There were classified emitting high radiation Group A and emitted lower radiation Group B. The Group A, alkaline battery showed higher rate of radiation by 7.67 %, and Button type battery was yield 4.65 % higher rate than BKG. Additionally, Asphalt (8.03 %), Topsoil (3.76 %), Briquette (7.46 %) were yield for higher values. Several samples of the daily supplies were yield little higher, but it seems safe to use in daily lives. In the case of the 'Foodstuff', all of the samples were safe and they were under the radiation limits of the Ministry of Food and Drug Safety for Food; thus, we highly recommend this study to you as a reference of common daily routine.

• Journal of Food Hygiene and Safety
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• v.25 no.1
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• pp.24-29
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• 2010

This study was conducted to estimate the contents of heavy metals including lead, cadmium, arsenic and total mercury in alcoholic beverages in Korea. Concentration of Hg was analyzed by gold amalgamation method, using mercury analyzer, while concentration of Pb, Cd and As was analyzed by ICP-MS. Concentration (${\mu}g/kg$) of heavy metal in fermented liquors were; for Pb $9.9\;{\pm}\;8.4$(0~38.0), Cd $5.8\;{\pm}\;4.9$(0~5.4), As $28.6\;{\pm}\;19.4$(1~96.4), Hg $0.7\;{\pm}\;1.2$(0~10.6). Concentration (${\mu}g/kg$) of distilled liquors were ; for Pb $4.4\;{\pm}\;5.7$(0~29.3), Cd $2.0\;{\pm}\;2.5$(0~10.3), As $12.0\;{\pm}\;17.0$(0~95.6), Hg $0.2\;{\pm}\;0.3$(0~2.3). Concentration(${\mu}g/kg$ of other liquous were ; for Pb $7.5\;{\pm}\;5.1$(0~13.7), Cd $5.8\;{\pm}\;3.9$(0.6~11.2), As $25.2\;{\pm}\;39.0$(0.5~103.3), Hg $0.3\;{\pm}\;0.1$(0.1~0.5). The present study showed that difference of the amount of constituent in a same category of food are not affect to the content of heavy metals among them. The residual levels of takju, yakju, sake, beer, fruit wine, soju, whiskey, brandy, general distilled liquor, liquor, other liquors are within the maximum levels, prescribed by Korea food code. It is given that heavy metal exposure of Pb, Cd, As, Hg from consumption of alcoholic beverages (takju, yakju, sake, beer, fruit wine, soju, whiskey, brandy, general distilled liquor, liquor, other liquors) are less than 0.03%, 0.06%, 0.01%, 0.01% (mean) in provisional tolerable weekly intake (PTWI) respectively, indicated by FAO/WHO.

• Korean Journal of Remote Sensing
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• v.35 no.2
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• pp.289-298
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• 2019

In this present study, the effects of Signal to Noise Ratio (SNR), Full Width Half Maximum (FWHM), Aerosol Optical Depth (AOD), $O_3$ Vertical Column Density ($O_3$ VCD), and Solar Zenith Angle (SZA) on the accuracy of sulfur dioxide Vertical Column Density ($SO_2$ VCD) retrieval have been quantified using the Differential Optical Absorption Spectroscopy (DOAS) method with the ground-based direct-sun synthetic radiances. The synthetic radiances produced based on the Beer-Lambert-Bouguer law without consideration of the diffuse effect. In the SNR condition of 650 (1300) with FWHM = 0.6 nm, AOD = 0.2, $O_3$ VCD = 300 DU, and $SZA=30^{\circ}$, the Absolute Percentage Difference (APD) between the true $SO_2$ VCD values and those retrieved ranges from 80% (28%) to 16% (5%) for the $SO_2$ VCD of $8.1{\times}10^{15}$ and $2.7{\times}10^{16}molecules\;cm^{-2}$, respectively. For an FWHM of 0.2 nm (1.0 nm) with the $SO_2$ VCD values equal to or greater than $2.7{\times}10^{16}molecules\;cm^{-2}$, the APD ranges from 6.4% (29%) to 6.2% (10%). Additionally, when FWHM, SZA, AOD, and $O_3$ VCD values increase, APDs tend to be large. On the other hand, SNR values increase, APDs are found to decrease. Eventually, it is revealed that the effects of FWHM and SZA on $SO_2$ VCD retrieval accuracy are larger than those of $O_3$ VCD and AOD. The SZA effects on the reduction of $SO_2$ VCD retrieval accuracy is found to be dominant over the that of FWHM for the condition of $SO_2$ VCD larger than $2.7{\times}10^{16}molecules\;cm^{-2}$.

• Journal of Forest and Environmental Science
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• v.3 no.1
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• pp.1-9
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• 1983

The purpose of this study was to elucidate the ecophysiological habitat of natural Sorbus commixta forest at Mt. Seorak. The results obtained were as follows: 1. The Sorbus commixta trees mainly distributed from 900m to 1,500m altitude. In there, the warm index(WI) was about 42$3.2{\times}10^3$ to $9.2{\times}10^3$, cation exchange capacity(CEC) was 13.7 to 19.5mg/100g, N content 0.21 to 0.39%, $P_2O_5$ content was 22.6 to 38.7ppm, and pH value was 5.6 to 5.8 respectively. 4. The upper crown trees in Sorbus commixta communities were Abies nephrolepis, Taxus cuspidata, Betula platyphylla var. japonica, Quercus${\times}$grosseserrata, Acer mono, Prunus sargentii, Carpinus cordata, Tilia amurensis, and the under crown trees were Rhododendron brachycarpum, Acer pseudo-sieboldianum, Thuja olientalis, Corylus heterohpylla, Philadelphus schrenckii, Rhododendron schlippenbachii, Rhododendron mucronulatum, and Magnolia sieboldii. 5. The stand densities were 1,156 trees/ha at 1,160m and 3,600 trees/ha at 1,300m respectively. The coverages by the DBH basal area were 0.37 at 1,160m and 0.31 at 1,300m respectively, and the vegetation coverages by the crown projection area were 2.04 at 1,160m and 1.61 at 1,300m respectively. 6. The light extinction coefficient(k) in Beer-Lambert's law, showed the distance, F(z), from top canopy to aboveground, was 0.17. 7. The water relations parameters of Sorbus commixta shoot were obtained by the pressure chamber technique. The osmotic pressure, ${\pi}_o$, at maximum turgor was -16.2 bar, and VAT pressure was 14.5bar. The osmotic pressure, ${\pi}_p$, at incipient plasmolysis was -19.4bar. The relative water contents at incipient plasmolysis were 83.1% ($v_p/v_o$) and 87.1%($v_p/w_s$;$w_s$, total water at maximum turgor). 8. The bulk modulus of elasticity(E) of shoot was about 69.6. The total symplasmic water to total water in shoot was 67.7%, and the apoplastic water to total water was 32.3%.

• Journal of Food Hygiene and Safety
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• v.34 no.3
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• pp.251-262
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• 2019

In this study, we analyzed Korean dietary habits with food intake data from the Korea National Health and Nutrition Examination Survey (KNHANES) and the Korea Centers for Disease Control and Prevention and we proposed a set of management guidelines for future Korean dietary habits. A total of 839 food items (1,419 foods) were analyzed according to the food catagories in "Food Code", which is the representative food classification system in Korea. The average total daily food intake was 1,585.77 g/day, with raw and processed foods accounting for 858.96 g/day and 726.81 g/day, respectively. Cereal grains contributed to the highest proportion of the food intake. Over 90% of subjects consumed cereal grains (99.09%) and root and tuber vegetables (95.80%) among the top 15 consumed food groups. According to the analysis by item, rice, Korean cabbage kimchi, apple, radish, egg, chili pepper, onion, wheat, soybean curds, potato, cucumber and pork were major (at least 1% of the average daily intake, 158.6 g/day) and frequently (eaten by more than 25% of subjects, 5,168 persons) consumed food items, and Korean spices were at the top of this list. In the case of kimchi, the proportion of intake of Korean cabbage kimchi (64.89 g/day) was the highest. In the case of alcoholic beverages, intake was highest by order of beer (63.53 g/day), soju (39.11 g/day) and makgeolli (19.70 g/day), and intake frequency was high in order of soju (11.3%), beer (7.2%), and sake (6.6%). Analysis results by seasonal intake trends showed that cereal grains have steadily decreased and beverages have slightly risen. In the case of alcoholic beverage consumption frequency, some kinds of makgeolli, wine, sake, and black raspberry wine have decreased gradually year by year. The consumption trend for kimchi has been gradually decreasing as well.

• Culinary science and hospitality research
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• v.20 no.2
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• pp.214-231
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• 2014

This study was intended to investigate the alcohol drinking characteristics, Makgeolli drinking behavior, and perception of Makgeolli focusing on the Chinese students studying in Korea. 550 copies of self-administrated questionnaire for a survey were distributed from May 2nd to June 30th, 2012, and then 461 copies were adopted for the analyses. The drinking frequency and drinking amount at a time increased as the length of stay in Korea and monthly pocket money increased, and Makgeolli was second preferred, following beer. 97.5% of the students experienced drinking Makgeolli, the drinking rate and drinking amount of Makgeolli increased with the length of stay in Korea, and they mostly drank at restaurants and bars. Common motivations for drinking Makgeolli were taste and atmosphere while drinking it, and bad taste and headache were the most common reasons for disliking Makgeolli. The awareness of commercial Makgeolli types was low, and for the price and health promoting effects of Makgeolli, 92.4% and 85.8% of the students replied positively, respectively. These results suggest that the development of high quality Makgeolli adapted to the tastes of Chinese and relieving hangover, and advertising the health benefits would promote Makgeolli consumption in Chinese market.