• 한국식생활문화학회지
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• 제36권2호
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• pp.158-167
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• 2021

This study evaluated the degree of harmony of food pairing with Korean traditional liquors according to the taste and flavor. In-depth interviews were performed with eight experts from May 7 to 17, 2016, to screen Korean traditional liquor and food. For traditional liquor, Sanseong-makgeolli, Hansansogokju, Damsol, Gamhongro, and Andong Soju were chosen. For foods, pan-fried beef, squid with vinegar dressing, clam soup, honey-filled rice cake, prune, grilled mushroom, Swiss cheese, pistachio, honey, and chocolate cake were chosen. Harmonization of the analytical results Sanseong-makgeolli, between honey and Pan-fried Beef achieved the most harmonious results. Hansansogokju with honey and prune were harmonious. Damsol and Gamhongro, which are distilled liquor and containing added ingredients, were perfect matched with chocolate cake and squid with vinegar dressing. In the degree of harmony between Andong Soju and food, it was confirmed that squid vinegar and Swiss cheese were the most harmonious. Through the results of this study, it was found that the degree of harmony with food was different depending on the characteristics of alcoholic beverages. In addition, it is believed that not only taste and flavor, but also the alcohol content of alcoholic beverages will play an important role in the harmony with food.

• 한국식품저장유통학회지
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• 제17권3호
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• pp.430-434
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• 2010

왕겨초액은 최근 목초액을 대신할 수 있는 소재로 많은 연구가 이루어지고 있다. 본 연구는 왕겨초액과 목초액의 항산화 활성을 비교하고, 왕겨초액과 홍삼 및 로즈마리 농축액과의 발효를 통한 시료의 항산화 활성을 비교하여 보았다. DPPH와 FRAP 활성 실험을 통해 항산화 활성을 알아본 결과, 왕겨초액의 항산화 활성은 목초액 보다는 다고 미흡하나, 로즈마리와의 동시 발효를 통해 왕겨초액의 항산화 활성을 높일 수 있으므로, 이취 제거로 인한 기능성 소재로서의 가능성을 확인하였다.

• Journal of Microbiology and Biotechnology
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• 제10권6호
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• pp.776-783
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• 2000

Various alcohol yeast strains have been isolated from main mashes of Korean traditional liquors, and their genetic diversities were previously reported [23]. In this study, the strain SHY111, showing the highest alcohol production, was tested for its fermentation and sporulation characteristics. Additionally, its haploid cells were isolated and tested for their growth and fermentation patterns. The strain was identified as Saccharomyces cerevisiae based on its morphological and physiological characteristics. The sequences of the ITS(internal transcribed spacer) and 5.8S rDNA regions of S. cerevisiae SHY111 were found to be identical to those of S. cerevisiae that was obtained from through the yeast genome project. The maximum fermentation ratio obtained by the strain SHY111 (96.7%) was almost the same as that by S. cerevisiae Balyun No. 1 (96.5%) that was a little higher than that by S. cerevisiae KCCM11215(95.8%). The strain was induced for sporulation in a sporulation liquid medium using log phase cells grown in different types of pre-sporulation media, and its haploid cells were obtained by spore dissection using a micromanipulator. The majority of the spores formed a small colony on a YPD agar plate, and the haploid yeast cells derived from the strain SHY111 showed a variety of growth and alcohol fermentation patterns. It was proposed that the fermentation patterns were related to their growth phenotypes in the most haploid strains, but possible not in some strains.

• 한국산학기술학회논문지
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• 제14권5호
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• pp.2225-2233
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• 2013

본 연구는 외상후스트레스 고위험군이 많이 분포된 구조대원에 대한 사건충격정도를 파악하고, 사건충격정도에 영향을 미치는 관련 요인을 분석하였다. 연구대상은 화재 및 구조출동 빈도가 높은 서울소방재난본부 소속 구조대원 415명을 통계분석 자료로 활용하였으며, 사건충격정도에 대한 신뢰도는 .975로 높게 나타났다. 분석결과 첫째, 사건충격정도의 하위요인으로 침습이 가장 높았고, 회피, 수면장애 및 정서적마비, 해리증상, 과각성 순으로 사건충격정도가 높게 나타났다. 둘째, 기혼자와 연령이 높을수록 사건충격정도가 높았으며, 셋째, 소방공무원으로서 근무연수와 구조대원 직무를 수행한 기간이 길고, 출동횟수와 사고현장 경험빈도가 높을수록 충격정도가 높게 나타났다. 특히 스트레스 해소 방법 중 음주로 해소하는 구조대원의 사건충격정도가 높게 나타나, 고위험군에 대한 체계적인 관리와 사건충격을 경험하였을 때 즉시 대처할 수 있는 예방케어프로그램 도입이 시급한 것으로 나타났다.

• Journal of Microbiology and Biotechnology
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• 제27권1호
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• pp.130-140
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• 2017

It is vital to understand the changing characteristics of interphase microbial communities and interspecies synergism during the fermentation of Chinese liquors. In this study, microbial communities in the three indispensable phases (pit mud, zaopei, and huangshui) of Luzhou-flavored liquor manufacturing pits and their shifts during cellars use were first investigated by polyphasic culture-independent approaches. The archaeal and eubacterial communities in the three phases were quantitatively assessed by combined phospholipid ether lipids/phospholipid fatty acid analysis and fluorescence in situ hybridization. In addition, qualitative information regarding the microbial community was analyzed by PCR-denaturing gradient gel electrophoresis. Results suggested that the interphase microbial community profiles were quite different, and the proportions of specific microbial groups evolved gradually. Anaerobic bacteria and gram-positive bacteria were dominant and their numbers were higher in pit mud ($10^9$ cells/g) than in huangshui ($10^7$ cells/ml) and zaopei ($10^7$ cells/g). Hydrogenotrophic methanogenic archaea were the dominant archaea, and their proportions were virtually unchanged in pit mud (around 65%), whereas they first increased and then decreased in zaopei (59%-82%-47%) and increased with pit age in huangshui (82%-92%). Interactions between microbial communities, especially between eubacteria and methanogens, played a key role in the formation of favorable niches for liquor fermentation. Furthermore, daqu (an essential saccharifying and fermentative agent) and metabolic regulation parameters greatly affected the microbial community.

• Korean Chemical Engineering Research
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• 제53권6호
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• pp.682-689
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• 2015

A two-step process was investigated for pretreatment and fractionation of rice straw. The two-step fractionation process involves first, soaking rice straw in aqueous ammonia (SAA) in a batch reactor to recover lignin-rich hydrolysate. This is followed by a second-step treatment in a fixed-bed flow-through column reactor to recover xylo-oligomer-rich hydrolysate. The remaining glucan-rich solid cake is then subjected to an enzymatic process. In the first variant, SAA treatment in the first step dissolves lignin at moderate temperature (60 and $80^{\circ}C$), while in the second step, hot-water treatment is used for xylan removal at higher temperatures ($150{\sim}210^{\circ}C$). Under optimal conditions ($190^{\circ}C$ reaction temperature, 30 min reaction time, 5.0 ml/min flow rate, and 2.3 MPa reaction pressure), the SAA-hot-water fractionation removed 79.2% of the lignin and 63.4% of the xylan. In the second variant, SAA was followed by treatment with dilute sulfuric acid. With this process, optimal treatment conditions for effective fractionation of xylo-oligomer were found to be $80^{\circ}C$, 12 h reaction time, solid-to-liquid ratio of 1:12 in the first step; and 5.0 ml $H_2SO_4/min$, $170^{\circ}C$, and 2.3 MPa in the second step. After this two-step fractionation process, 85.4% lignin removal and 78.9% xylan removal (26.8% xylan recovery) were achieved. Use of the optimized second variant of the two-step fractionation process (SAA and $H_2SO_4$) resulted in enhanced enzymatic digestibility of the treated solid (99% glucan digestibility) with 15 FPU (filter paper unit) of CTec2 (cellulase)/g-glucan of enzyme loading, which was higher than 92% in the two-step fractionation process (SAA and hot-water).

• 대한한의학원전학회지
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• 제24권2호
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• pp.51-64
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• 2011

Gyeongoggo is first described in the Collected Prescription by Hong Family in the Song Dynasty in China. It is composed of Radix Rehmnniae, Panax ginseng, Poria cocos, and Mel. Its main efficacy is to treat weakness of primordial essence of body and dry cough, and to invigorate qi and replenish yin principle. It is one of the most important prescriptions that people have been using for a long time. We studied the documents recorded in the medical classics and comprehended the following results. Gyeongoggo has efficacy to keep a person healthy and live long age, to treat amnesia and dizziness from brain weakness, to strengthen muscle and bone by improving function of stomach and colon, to improve a person's memory and judgement, to invigorate brain weakness, and, to treat tuberculosis and lung cancer. The longer a person take it, the better it is for one's health and meditation. When it is made, it is important to mix four components up, to boil it with an oak tree for three days and nights, and then to add water from a well to reduce heat for a full day, and to boil up again for a full day to mature fully. As gyeongoggo is acquired not only by the full heart of a manufacturer but also the sympathy of nature, it is important to choose a clean place to make and keep. When it is taken, it is proper to take it with warm water or liquors. And when it is made, we came to know that it is possible to make gyeongoggo with special efficacy by adding one to three more components.

• KSBB Journal
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• 제21권6호
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• pp.405-409
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• 2006

복분자는 장미과에 속하는 야생 딸기로서 피로회복 및 영양보충 효과로 최근 그 응용 범위가 넓어지고 있다. 복분자 열매에는 탄수화물, 단백질, 지방 및 식이섬유가 포함되어 있고, 활성 성분으로는 tannin을 포함한 여러 플라보노이드류, 그 외에 여러 유기산 및 알콜 및 하이드로카 본류가 주류를 이루고 있다. 이러한 활성 성분에 기인한 효능으로는 면역활성 증가, 황산화활성 증대, 호르몬분비 촉진, B형 간염바이러스 억제, 체중조절 효과 등이 있다. 상기한 다양한 기능성을 활용하기 위한 방안으로 최근 여러 형태의 식품, 화장품 및 의약품이 개발되고 있다. 특히 단순한 추출물에서 단일 유용성분의 분리를 통한 제품 개발로 그 범위가 확대되고 있다. 본 총설에서는 복분자 연구 분야 가운데서 그 유용 성분의 연구와 응용에 관한 최근의 연구논문과 특허를 정리하여 최근 동향을 가늠할 수 있게 하였다.

• 한국식품과학회지
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• 제34권1호
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• pp.109-113
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• 2002

캐모마일(Matricaria chamomile)을 이용한 새로운 전통민속주를 개발하기 위하여 먼저 알콜 발효 조건을 검토하였고 캐모마일을 각각 1%, 5%, 10%, 20% 첨가하여 발효주를 제조한 다음 관능검사를 실시하여 기호도가 제일 높은 발효주를 선정하였다. 선정된 발효주의 생리 기능성으로 Angiotensin-converting enzyme(ACE)저해활성과 혈전용해 활성 및 전자공여능 등을 조사하였다. 20%의 캐모마일을 함유한 덧밥에 누룩을 15% 첨가하고 Saccharomyces cerevisiae를 이용하여 제조한 주모를 첨가한 후 $25^{\circ}C$에서 10일간 발효시켰을 때 에탄올이 가장 많이 생성되었다. 캐모마일을 1%, 5%, 10%, 20%씩 각각 첨가하여 제조한 발효주의 관능검사를 실시한 결과 캐모마일을 5% 첨가하여 제조한 C-5 캐모마일 발효주가 기호도가 제일 높았고 색상도 미황색으로 우수하였다. 또한, C-5 캐모마일 발효주는 혈전용해활성과 tyrosinase 저해활성 및 아질산염 소거활성 등이 일반 발효곡주보다 우수하였다.

• 대한전자공학회:학술대회논문집
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• 대한전자공학회 2001년도 The 6th International Symposium of East Asian Resources Recycling Technology
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• pp.482-488
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• 2001

Platinum group metals (pgm) are useful to many industries such as chemical, dental and medical, petroleum, refining, electrical and electronic, and automotive. Researchers at the South Dakota School of Mines and Technology and PGM Recovery Ltd. have developed jointly an environmentally sound and metallurgically efficient process for extracting these metals from secondary sources. Once these metals have been dissolved in the leach liquor, the individual metals mainly platinum, palladium, and rhodium, should be separated in order to recover the individual metals with high purity. During this investigation, solvent extraction has been chosen as the method used to achieve the separation and extraction of platinum, palladium, and rhodium from the leach liquor. There were three solutions used throughout this procedure: 1) Synthetic solution (200 ppm Pt 80 ppm Pd 20 ppm Rh; 300 ppm Pt, 180 ppm Pd 50 ppm Rh), and 2) Auto catalyst leach liquors (100 ppm Pt, 30 ppm Pd, 20 ppm Rh). The solvents investigated included Lix 84(2-hydroxy-5-nonylacetonphenone oxime in a mixture with 5-dodecylsalicyloxime), Lix 84-I, ACORGA CLX-50 (diester of pyridine 3,5 dicarboxylic acid), and di-hexyl sulfide. The extraction values achieved using ACORGA CLX-50, Lix 84, and Lix 84-I were respectively Pt (25%, 0% 0%), Pd (100%, 99.8%, 95.3%), and Rh (99.1%, 35.5%, 4.25%). The stripping processes for the Lix 84, and Lix 84-I were proven to be more involved than others. The solutions were required to be simultaneously heated and stirred. The percentages acquired through these processes yielded unsatisfactory results. The stripping procedure for the ACORGA CLX-50 was easier to execute, yet the percentage recovered from this process was also unsatisfactory. Overall the di-hexyl sulfide has proved to be the most successful organic for this procedure. The average percent extracted for palladium was excellent with 99.9% - 100% with very little Platinum and rhodium extracted. The ability of stripping palladium in ammonia solution was also found to be excellent.