• Journal of Food Hygiene and Safety
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• v.4 no.3
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• pp.257-261
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• 1989

In order to evaluate the characteristics and quality of various Korean alcoholic beverage, the higher alcohols profiles were analyzed by gas-chromatography. Total amount of the higher alcohols depended on the type and class of the liquors. Gaschromatographic analysis showed that the type of Gin, Rum and Vodka except for SB contain n-propanol mainly. The amount of the higher alcohols determined was proportional to the content of the originally fermented liquor in the whisky. The difference in the ratio of iso-amyl alcohol content to that of iso-butanol may be useful as a parameter in evaluating the class of the whisky.

• Journal of the Korean Wood Science and Technology
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• v.15 no.4
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• pp.12-17
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• 1987

To extract arabinogalactan from larch (Larix Leptolepis), chips immersed with water(20-$90^{\circ}C$) for 1hr, were defiberized by refiner. The liquors were recovered and purified to pure arabinogalactan by ion exchange resin(IRC-50 a. IR-45) or MgO. Additionally the optimal condition in purification with MgO was also investigated. 1. The amounts of solids(crude sugars) and pure arabinogalctan in solids are 8.6-11.3% and 7.3-8.5%(raw material = 100), respectively. 2. Phenolic materials in crude sugars are removed up to 96-89% by ion exchange resin and 94-88% by MgO, while recovery yields of pure arabinogalactan are 81-75% on purification with ion exchange resin and 91-87% on purification with MgO. 3. The optimal conditions of purification with MgO are the addition of 35mg MgO/0.5g of crude sugars, 45 minutes at $70^{\circ}C$, or 25 mg MgO, 30 minutes at $85^{\circ}C$.

• Microbiology and Biotechnology Letters
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• v.28 no.6
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• pp.367-371
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• 2000

In order to develop a Korean traditional liquor using dandelion, alcohol fermentation condition was investigated. Etha-nol was produced maximally when 10% dandelion and 5% nuruk were added in cooked rice and fermented by S. cerevisiae at $25^{\circ}C$ for 10 days. The taste and nutraceutical properties of dandelion liquor with different concentra-tions(1%, 5%, 10%) of dandelion petal were compared. The dandelion-petal liquors which was brewed by addition of 1% dandelion petals into mash showed the best acceptability and its angiotensin-converting enzyme inhibitory activity was also high.

• Journal of Animal Science and Technology
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• v.57 no.3
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• pp.15.1-15.6
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• 2015

This study was conducted in order to evaluate the quality characteristics of Gouda cheeses supplemented with fruit liquor (Prunusmume or Cornus officinalis). Fruit liquor was supplemented to Gouda cheeses during preparation. Changes in chemical composition, lactic acid bacterial population, pH, water-soluble nitrogen, sensory characteristics, and proteolysis were monitored in the prepared ripened cheese. The electrophoresis patterns of cheese proteins, fruit liquor functional component concentrations, and the flavonoid content of the cheeses were also determined. The addition of fruit liquor did not affect (p> 0.05) the appearance or sensory characteristics of the cheeses. Higher amounts of crude ash, mineral, and flavonoids (p< 0.05) were observed in the liquor supplemented cheese than in the control cheese. Findings from this study suggest that wine supplemented Gouda could provide additional nutrients while maintaining flavor and quality.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.31 no.4
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• pp.93-97
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• 1999

Tobacco stalks are greatly produced as annual agricultural wastes. These residues are available approximately 70,000 tons per year. This study was performed to evaluate the potentials of tobacco stalks as a new resource for reconstituent tobacco sheet. Tobacco stalk was more lignified than cereal straws, and had similar chemical constituents to hardwood. Pulping yields by cooling at 170$^{\circ}C$ of dry and green tobacco stalks were 56.7% and 66.3% , respectively. Around 50$^{\circ}$SR freeness level of mixed pulp was adjusted by mixing more than 10% chemical pulp9CP) in the case of dry tobacco stalk and more than 15% CP with wet one. By immersing this handsheet in extracted cooking liquors, reconsitutent sheet contained about 0.28% of nicotines could be prepared. This sheet had enough strength properties for cigarette paper making . In conclusion, it was proved that tobacco stalk could be used to produce the reconstituent tobacco sheet.

• Textile Coloration and Finishing
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• v.21 no.1
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• pp.67-72
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• 2009

To investigate the strong and effective sericin fixing agents and conditions, raw silk fibers were treated with the mixtures of urea-formalin, thiourea-formalin and melamine-formalin as sericin fixing agents, respectively. And the treated raw silk fibers were degummed by the degumming liquors of alkaline detergent and sodium carbonate to confirm the hardness of sericin fixation. The weight of raw silk fibers was decreased in the process of sericin fixation treating at 80$^{\circ}C$ for 60min. The effective sericin fixation was obtained by treating at $60{\sim}80^{\circ}C$ for 15min with the mixture of melamine and formalin. The mixture of melamine and formalin showed an outstanding ability of sericin fixation because the three amino groups of melamine were able to cross-link the hydroxy amino acids of sericin such as serine with the assistance of formalin.

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2001.11a
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• pp.3-11
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• 2001

Fundamental studies at the CSIRO division of Wool technology and ICI on the diffusion of dyes into wool〔1,2〕have let to development of a new approach to wool dyeing. In this method, the cell membrane complex of wool is modified before dyeing by treatment under mildly alkaline conditions with a special chemicals. Wool pretreated with ethoxylated quaternary ammonium salt has an increased rate of dyebath exhaustion and dye penetration early in the dyeing cycle. This enables the treated material to be dyed below the boil for a similar time to the conventional cycle. This technique can be used on untreated and shrinkresist-treated wool and wool/nylon blends. In addition to good macro-levelness and excellent coverage of tippiness, the low temperature dyeing process give higher exhaustion levels of dyestuffs and insect-resist agent and hence cleaner effluent liquors, compared with conventional dyeing process. Low Temperature Dyeing process cause significantly less fiber damage than conventional way. The reduction in damage is reflected in improved processing performance of the dyed wool.

• Journal of the Korean Society of Food Culture
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• v.9 no.1
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• pp.61-69
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• 1994

Northern Kyungbuk around Andong is a mountainous and more or less dry region geomorphogically. Since this area located in the valley was less invaded by foreign countries, the folk traditions have been maintained for a long time. Also as the center of Confucian culture, this region respects ceremonies and so, the simple and noble ceremonial-foods such as Ddok, Hankwas, and Buchiki have been firmly preserved in many distinguished families. And besides Andong-Soju, many traditional liquors produced in different methods can be found in this region. As Gogi-Sikhae(a fermented beverage utilizing rice and fish) is still preserved in eastern coastal area, Sosikhae(Sikhae without fish) is maintained in this region and furthermore the unique Andong Sikhae developed by modifying Sosikhae is being consumed currently. Since it is difficult to get fish here geographically, the soybean foods were developed for protein intake, for example, various fermented soybean pastes, Andong-Songuksu(a hand-made noodle using raw soybean flour), and Siragiguk(a vegetable soup).

• Journal of Institute of Control, Robotics and Systems
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• v.19 no.10
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• pp.891-895
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• 2013

This paper proposes the development of a new method for online analysis which measured acid concentration in a pickling line. Pickling is the most important step to remove surface scale layers and is strongly depending on the exactly controlled pickling liquor composition. Today, there is no feasible system available for the online control of pickling lines. Within this paper, new methods for online analysis of pickling liquors have been tested and implemented into an overall pickling process control tool. This method measured simultaneously the hydrochloric acid and iron ion concentration in a solution of hydrochloric acid by measuring the ultrasonic speed, the solution temperature, and the electrical conductivity. Experimental results showed excellent precision and the measurement error was ${\pm}2g/l$ compared with the neutralization titration measurement.

• Proceedings of the KAIS Fall Conference
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• 2010.05a
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• pp.53-55
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• 2010

오늘날 기업들은 제품의 유통기한 경과에 따른 폐기비용이 증가함에 따라 이를 줄이기 위한 방안이 필요하게 되었다. 이에 본 연구에서는 쇼핑몰의 재고관리시스템과 웹로그 분석 시스템, 마이크로 블로그를 활용하여 소비기한에 다다른 기능성 주류 제품에 대한 이벤트를 생성해 주는 알고리즘을 제안하였다. 재고관리 시스템에서는 기존의 바코드가 아닌 타임바코드를 활용하여 소비기한을 고려하고, 웹로그 분석 시스템을 통해 고객들의 성향을 파악한 후, 마이크로 블로그를 통해 이벤트 글을 게시함으로써 이벤트가 생성된다. 마이크로 블로그를 통해 상호 연결된 고객들에게는 보다 신속한 정보로 맞춤식 서비스를 제공할 수 있을 것이다.