• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.32 no.4
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• pp.74-80
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• 2000

A series of studies on nitric-acid pulping of municipal recycled waste papers were carried out to substitute the bleached chemical pulp imported for producing printing paper as well as to use its solidified spent-liquor as fertilizer. The first experiment was carried out to find the optimum treatment conditions such as pulp consistency, nitric acid charge and temperature in $HNO_3$-alkali pulping process. The results obtained were as follows: 1. Some selective delignification of OCC pulp was conducted by $HNO_3$-alkali process. The higher the temperature and concentration of nitric acid, the lower the pulp yield and kappa number of treated pulp. while its brightness was increased. 2. The higher consistency required the stronger mixing in case of more than 5% pulp. 3. In the laboratory, the suitable $HNO_3$-treating condition seemed to be less than 6% consistency, lower than 500% $HNO_3$charge on pulp and lower than $100^{\circ}C$ in cooking temperature. 4. The spent liquor with 1.77% N-content seemed to be slow-release nitrogen fertilizer suitable for agriculture.

• Korean Journal of Microbiology
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• v.12 no.1
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• pp.31-36
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• 1974

Four strains of yeasts were chosen from those isolated previously, and a strain from 160 isolates collected in this year were examined for the treatment of pulp waste liquor. Experiments about optimum nutrient condition, composition of cells, and reduction of B.O.D. on the "S" pulp industry waste liquor were performed with 5 strains. 1. The isolates(strain 112) was identified as Candida utilis. 2. The optium concentration of 4 components of nutrients were ($NH_4$)$SO_2$lg/l, yeast extract 70mg/l, $KH_2PO_4$ 300mg/l, and $MgSO_4{\ddot}7H_2O$ 500mg/l. 3. Specific growth ratio of Candida utilis KYRI 112 was 0.48/hr at optimum nutrient media and the yield was 0.45%(V/V). 4. Endomycopsis capsularis KYRI 613 contained more crude protein than the most of commercial yeasts. 5. The B.O.D. of waste liquor was reduced ro 20% of its value by the culture.e culture.

• Food Science and Industry
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• v.53 no.1
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• pp.84-91
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• 2020

In the Joseon dynasty one in seven houses enjoyed their home-brewed alcoholic beverages, which lead to the development of a variety of Korean traditional liquors throughout the country. However, when Korea was under Japanese rule, Korean traditional alcoholic beverages disappeared during this period. Since the 1980s, the Korean government has tried to revitalize the traditional alcoholic drinks unique to Korean culture and taste. Nevertheless, the development of traditional liquors is subjected to many constraints due to current market demand and liquor laws. To address this, we propose some suggestions that should be implemented ahead. First, it is necessary to revise the term traditional liquor including makgeolli as 'Korean sool' to expand the market size. Secondly, the use of koji and excellent yeast isolated from nuruk should be scientifically modernized. Lastly, the government should establish the National Korean Sool Research Institute. These practices will contribute to the succession of Korean liquor and its globalization.

• 주류산업
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• v.23 no.4
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• pp.41-50
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• 2003

식품의약품안전청의 고시형태로 규정되어 있는 식품공전은 상위법령인 식품위생법에 근거하고 있다. 식품위생법 제7조에 식품의약품안전청장은 국민보건 상 필요하다고 인정하는 때에는 판매를 목적으로 하는 식품 또는 식품첨가물이 제조. 가공. 사용. 조리 및 보존의 방법에 관한 기준과 그 식품 또는 식품첨가물의 성분에 관한 규격을 정하여 고시하게 되어있다.

• Korean Journal of Microbiology
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• v.50 no.3
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• pp.233-238
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• 2014

For the collection of starters suitable for the brewing of traditional liquor, an alcohol-resistant strain of lactic acid bacteria with low level of acid production was isolated from traditional fermented soybean lumps. The strain named as JBE 30 was identified as Lactobacillus brevis by 16S rRNA sequence analysis and additional biochemical tests. The strain could grow well at a MRS medium containing 8% (v/v) ethanol for 96 h of cultivation at $30^{\circ}C$. The final pH after cultivation was 4.5. It also inhibited the growth of food spoilage and pathogenic bacteria including Escherichia coli, Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Micrococcus luteus, and Pseudomonas aeruginosa. These results showed that Lactobacillus brevis JBE 30 could be used as a promising starter in brewing process of traditional liquor.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 1999.04a
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• pp.78-83
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• 1999

In this paper the extinction coefficients of molecule chlorine ($Cl_2$), chlorine dioxide (ClO$_2$), hypochlorous acid (HClO), chlorous acid ($HClO_2$$_2$) were determined using a PDA UV-VIS spectrophotometer. Based on these, the concentrations of $Cl_2$, $ClO_2$, and HClO in general chlorine dioxide bleaching liquor can be measured. The concentrations of $Cl_2$, $ClO_2$ and $HClO_2$ produced during the generation of methanol based chlorine dioxide generator can also be determined use the same method. The method was thought to be able to give more information in chlorine dioxide bleaching chemistry if combine its use with titration and ion chromatography.

• 주류산업
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• v.19 no.3
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• pp.62-81
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• 1999

• 주류공업
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• v.7 no.4
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• pp.34-55
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• 1987

• 주류산업
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• v.27 no.3 s.93
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• pp.48-51
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• 2007

2007년 5월 10일부터 12일까지 중국 산둥성 제남시에 있는 순경산장에서 제1회 중국백주품평회가 열렸다. 백주품평회는 금년에 처음으로 열린 행사로 중국양주공업협회 백주분회가 주최하고 산둥성 양주공업협회가 협찬을 하였다.

• 주류산업
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• v.20 no.2
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• pp.55-69
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• 2000