• Journal of the Korean Wood Science and Technology
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• v.44 no.4
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• pp.477-493
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• 2016

A single process using hot water (0% green liquor) and green liquor (GL) was investigated for pre-pulping extraction on two types of raw material. The GL was applied at different alkali charges of 0-5% on a dry wood weight basis. The extractions were performed at an H-factor 900 at $180^{\circ}C$. The 0% and 3% GL extraction detected acetic acid (AA) at 10.02 and $9.94g/{\ell}$, extracts derived from hardwood, 2.46 and $3.76g/{\ell}$, extracts derived from softwood, respectively. The single liquid-liquid extraction (LLE) was studied using tri-n-alkylphosphine oxide (TAPO). Response surface methodology (RSM) was employed as an efficient approach for predictive model building and optimization of AA recovery conditions. The extraction of AA was evaluated with a three-level factorial design. Three independent variables, pH (0.5-3.5), temperature ($25-65^{\circ}C$), and residence time (24-48 min) were investigated. Applying the RSM models obtained, the optimal conditions selected of extracts derived from hard- and softwood with a 3% GL were approximately pH 1.4, $26.6^{\circ}C$, 43.8 min and approximately pH 0.7, $25.2^{\circ}C$, 24.6 min, respectively. The predicted and experimental values of AA recovery yield were similar whilst sugar retention was 100%.

• Journal of Microbiology and Biotechnology
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• v.21 no.7
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• pp.739-745
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• 2011

During the production of grape wine, the formation of thick leathery pellicle/bacterial cellulose (BC) at the airliquid interface was due to the bacterium, which was isolated and identified as Gluconacetobacter hansenii UAC09. Cultural conditions for bacterial cellulose production from G. hansenii UAC09 were optimized by central composite rotatable experimental design. To economize the BC production, coffee cherry husk (CCH) extract and corn steep liquor (CSL) were used as less expensive sources of carbon and nitrogen, respectively. CCH and CSL are byproducts from the coffee processing and starch processing industry, respectively. The interactions between pH (4.5-8.5), CSL (2-10%), alcohol (0.5-2%), acetic acid (0.5-2%), and water dilution rate to CCH ratio (1:1 to 1:5) were studied using response surface methodology. The optimum conditions for maximum BC production were pH (6.64), CSL (10%), alcohol (0.5%), acetic acid (1.13%), and water to CCH ratio (1:1). After 2 weeks of fermentation, the amount of BC produced was 6.24 g/l. This yield was comparable to the predicted value of 6.09 g/l. This is the first report on the optimization of the fermentation medium by RSM using CCH extract as the carbon source for BC production by G. hansenii UAC09.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.4
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• pp.464-469
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• 2007

This research was worked out to investigate fermentation and functional properties of Hahyangju. Hahyangju was brewed by traditional method and the changes in chemical component and microorganisms in wine mash were evaluated during brewing. In the course of the first mash brewing, the yeast cell number was the highest after 6 days fermentation, and contained 11% alcohol, 0.82% total acidity and 0.53% amino acidity The final product of Hahyangju contained 19.2% alcohol, 0.32% reducing sugar, 0.46% total acidity and 0.24% amino acidity. The major organic acid was lactic acid containing 680.04mg/100mL. The total phenolic compound contents and electron donating ability of Hahyangju were 263.16 ppm and 93.08%, respectively. Nitrate scavenging effect was measured at various PH (1.2, 3.0, 4.2, 6.0); the highest effect was at pH 1.2 as 90.26%. Angiotensin converting enzyme (ACE) inhibition activity and fibrinolytic activity of Hahyangju ware 87.5% and 19.1 unit, respectively.

• Journal of the Korean Society of Food Culture
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• v.30 no.5
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• pp.562-575
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• 2015

This study intends to discover stories and sensibilities connected with characteristics and symbols of the history and culture of Sangju to develop contents about the native foods of Sangju. 'General Jeong's Table', which supplied the energy and nutrition necessary for soldiers during war, is set with Jobap, Patipguk, Euneogui, Baechumoojeon, Kongnamulheojib, Patipnamul, and Munamulsileagideanjangmuchim. 'Sangjuseong retaking wartime food', as a kind of ready-to-eat meal, which stresses convenience above everything else, is composed of Konggarujumeokbap, Bbongipjuk, Gamjangajji, and Odigojgammodeumbagitteok for table setting. 'General Jeong's liquor table', which allowed the general to regain his energy or was set to entertain generals of allied forces in the Myeong Dynasty, is formed by Baeksuk, Gojgamssam, Kongjukjijim and Sangsurisul. Efficacies of food materials were analyzed in the Part of Drug Formula of the best-known medical book in Asia. Foods on 'General Jeong's Table' has health efficacies that protect the five viscera and maintain the spleen and stomach.

• Resources Recycling
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• v.10 no.5
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• pp.8-15
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• 2001

Aluminum dross should be recycled in consideration of characteristics of the dross and its reutilization after processing. In this study, aluminum dross generated in the domestic secondary aluminum industry was processed to use it as raw material for producing aluminum hydroxide. Sample dross was classified according to its size. The dross smaller than $850\mu$m was leached with sodium hydroxide solution to extract the remaining aluminum from the dross into the solution, and then aluminum hydroxide precipitate was recovered (rom the leach liquor. Purity of the obtained aluminum hydroxide was above 98% and size of the sample was in range of $\3~39mu$m. Recovery of aluminum hydroxide precipitate was highest on condition that A/C ratio of the solution was 0.5 and pulp density was 14~16% at the leaching step. From the result, it was suggested that this process could be applicable to recycling of aluminum dross.

• Journal of the Korean Society of Food Culture
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• v.33 no.4
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• pp.307-321
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• 2018

This study will introduce the foods recorded in Gyemiseo and disclose the substantive characteristics of traditional Korean food in the early stage of the Joseon Dynasty. Gyemiseo is a cook book manuscript written in the Chinese language that was rebound into book format at the end of the Joseon Dynasty in 1911, some 358 years after it was originally written in the $163^{rd}$ year of the Joseon Dynasty (1554) While the majority of cook books begin with recipes for various types of wines and liquor followed by those for fermented sauces, fermented vegetables (such as kimchi), vinegars and storage methods, etc., Gyemiseo begins with recipes for fermented sauces, followed by recipes for various kimchis, how to make vinegars, main meals, side dishes, rice cakes and confectionaries, with recipes for wines and liquor introduced last. Therefore, it can be assumed that the methods of brewing wines and liquors were additionally recorded for bookbinding. There are a total of 128 recipes recorded in Gyemiseo, including 13 for fermented sauces, 14 for kimchi, 11 for the main meal, 26 for side dishes, three storage methods, four for rice cakes and confectionaries, and 44 for wines and liquors. It is believed that contents of Gyemiseo will provide a foundation on which to pursue researches on the process of transition of cooking methods of traditional cuisines of Korea during the Joseon Dynasty.

• Resources Recycling
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• v.1 no.1
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• pp.44-50
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• 1992

The $\alpha$-FeOOH powders were prepared by allkaline and acidic method on the small scale plant from the waste pickling liquor of iron. $\alpha$-FeOOH, $\alpha-Fe_2O_3$, $Fe_3O_4$ and ${\gamma}-Fe_2O_3$ powders were examined by TEM, SEM, TG-DTA, X-ray diffraction, VSM and chemical analysis. The results obtained from the experiment could be summerized as follows : the reaction time for the preparation of $\alpha$-FeOOH was observed to be smaller in the case of alkaline method and the products was acicular with the size of about $0.5\mu\textrm{m}$. The color of $\alpha-FeOOH and $\alpha-Fe_2O_3$was lovely yellow and red, respectively. The magnetic properties of $Fe_3O_4$ obtained by the reduction of $\alpha-Fe_2O_3$in the $H_2$ atomosphere at $370^{\circ}C$ for 1 hour showed 367(Oe) and 82.7(emu/g).

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.41 no.1
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• pp.1-8
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• 2009

Mountain Pine Beetle (MPB) attacked pine was evaluated for pulp quality, chemical and physical properties, and bleachability. Chemical analyses showed that the dehydroabietic acid and total acetone extractives content were higher in the year 3 (grey) attacked MPB chips and lower in the year 5 (grey) attacked MPB chips as compared to a typical SPF (spruce/pine/fir) reference. Lignin and carbohydrate content of the MPB wood chips were comparable to the SPF. Similarly, there was little difference in kappa number, pulp yield and liquor consumption between the 3 and 5 year MPB attacked wood. Likewise there was no significant difference in the resulting tear strength, burst, or tensile strength. There appeared to be an improved bleaching response in the MPB attacked pulp as compared to the SPF reference, but this was accompanied by a slightly lower bleached pulp yield and higher bleach filtrate COD and solids content.

• Journal of the Korean Society of Clothing and Textiles
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• v.38 no.1
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• pp.110-122
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• 2014

This study examined hwangbek dyeability for cotton, silk, and wool from different tree species and origin as well as their berberine and palmatine content. A total of 12 different hwangbek were examined, six purchased directly from different locations of China and six purchased from the Seoul Medicine Market. Hwangbek purchased from China were 3 Kwanhwangbek (Phellodendron amurense Rupr.) from Jilin, Liaoning, Heilongjiang and 3 Chunhwangbek (Phellodendron chinense Schneid.) from Sichuan, Yunnan, and Guangxi. Hwangbek purchased from the Seoul Medicine Market included 3 hwangbek that originated from Korea and 3 hwangbek imported from China. We extracted 2.5g of each hwangbek into 500mL of water for 60 min at $80^{\circ}C$. Dyeing was conducted using the IR dyeing machine for 30min at $55^{\circ}C$ using a 1:100 liquor ratio. Cotton was mordanted using tannic acid followed by potassium antimonyl tartrate trihydrate treatment before dyeing. Berberine and palmatine pigments in hwangbek were identified with the HPLC-DAD-MS instrument and the amount of pigment was quantified using an ion chromatogram. The results indicated that the K/S values of dyed fabrics were highly related to the amount of pigment in hwangbek used for dyeing.

• Journal of the Korean Society of Clothing and Textiles
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• v.44 no.2
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• pp.295-309
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• 2020

In 2019, Japan announced trade regulations against Korean products; consequently, the sales of Japanese products in Korea dropped due to a Korean consumers' boycott. This study measured the Korean consumers' political consumption behavior toward Japanese fashion products. Unstructured text data from online media sources and consumer posted sources such as blog and SNS were collected. Text mining techniques and semantic network analysis were used to process unstructured data. This study used text mining techniques and semantic network analysis to process data. The results identified boycotting Japanese fashion products and buycotting alternative products and Korean brands due to consumers' political consumption. Two brand cases were investigated in detail. Online text data before and after the political action were compared and significant changes in consumption as well as emotional expressions were identified. Product related industry sectors were identified in terms of the political consumption of fashion: liquor, automobile and tourism industry sectors were closely linked to the fashion sector in terms of boycotting. More "boycott" and "buycott" fashion brands (reflected in consumer attitudes and feelings) were detected in consumer driven texts than in media driven sources.