Li was a sweet beverage containing 2~3 percents ethyl alcohol made from malt by spontaneous fermentation from ancient custom to fifteenth century. Li was changed to the rice wine being a sweet beverage of low alcohol content using nuruk as starter and the sikhae which is non-alcoholic fermented beverage. Li was made for drinking and ceremony in Korea, China and Japan. It disappeared from the beverage items along with its method of manufacture from malt, but in Korean had made Li using nuruk until recent. We made Li according to Book of Imwon-Keongjae Ji (The book of country economy) methods for reappearance of Li. Fermentation characteristics for the production of Li with Saccharomyces cerevisiae, Saccharomyces bayanus and Saccharomyces sake were investigated. Among the yeast strains tested, Li fermented with S. sake showed higher alcohol production. Total sugar decreased considerably during the whole period of fermentation(30 hours), while ethyl alcohol content increased at 2.98~3.52%. As the fermentation progressed, the pH decreased until the 30 hours of fermentation, while total acid increased during the same period. In fermentation of 36 hours, Li consisted of about 2.98~3.52% of alcohol content, 5.3~6.0% of total sugar, 1.45~2.21mg% of reducing sugar and total acidity were reached up to 24.4~29.5mg% for Li manufactured with S. cerevisiea sake, S. bayanus and S. sake.

To investigate the effect of sourdough on the characteristics of quality of barley bread, sourdough starter with Lactobacillus plantarum, Lactobacillus sanfrancisco and Enterococcus sp. were added to baking after 48 hours incubation at 37℃. 1. The pH of bread using Lactobacillus sanfrancisco starter was the lowest among tested starters. while the titratable acidity(TTA) of the strain was the highest, followed by Enterococcus sp.. 2. In bread, moisture contents of control were 38%. It was decreased during 6 days. The moisture contents of bread using Lactobacillus sanfrancisco starter were the highest among tested starters, followed by Enterococcus sp.. 3. Oneset temperature(To), peak temperature(Tp) and enthalphy (δH) were increased during storage of 6 days. The enthalphy of bread using Lactobacillus sanfrancisco starter was the lowest among tested starters, followed by Enterococcus sp..

A Lactic acid bacterium for barley bread was isolated from barley powder and was identified as Enterococcus sp. It was used as a starter for barley bread and quality of bread was compared with the bread prepared by conventional starter 1. The pH of bread making process using Lactobacillus sanfrancisco starter was the lowest among tested starters. while the titratable acidity(TTA) of the strain was the highest, followed by Enterococcus sp.. 2. In valorimeter value(v/v), control was 70, but dough using all starter was 60. The peak time and stability of dough using Lactobacillus sanfrancisco were the highest among tested starters. 3. Extensibility of dough using Enterococcus sp. was the highest among tested starters, followed by Lactobacillus sanfrancisco. Proper extensibility and maximum resistance were observed in Lactobacillus sanfrancisco.

Aqueous urethane dispersion resin begins to assume commercial importance due to increasing environmental awareness of VOC in coating industry. Moreover there have been strong industrial needs for the development of reactive-type polyurethane flame retardant coatings. In this study, chlorinated polyester polyols were synthesized by two step polycondensation reaction using mono chloroacetic acid, adipic acid, trimethylol propane, and 1,4-butanediol. In the next step polyurethane dispersion was prepared using these chlorinated polyester polyols and isophorone diisocyanate with dimethylol propionic acid(DMPA) and trimethylamine. The structure of chlorinated polyol was characterized by GPC, FT-IR and NMR. Particle size and its distribution were examined in terms of various dispersion parameters including molecular weight and composition of polyol, amount of DMPA, and NCO/OH ratio, etc. The effect of chlorinated polyols on flammability was also evaluated.

The transparent organic-inorganic hybrid films were prepared by the Sol-Gel process. PVP(polyvinylpyrrolidone) was used in organic component and TEOS(tetraethoxysilane) was used in inorganic component. HCI, CH3COOH, and NH4OH were used as the Sol-Gel catalyst. The characteristics according to not only the variation of organic and inorganic contents but also the variation of catalyst species and contents were investigated. On the whole, the compatibility was remained between organic and inorganic components, and also as the TEOS contents were increased, mostly the transparency and the mechanical, thermal properties were improved. In addition, as content of catalysts was increased, the films showed characteristics that were closer to PVP than silica. Although the transparency of films was preserved in HCI and CH3COOH, only the film containing more than 40wt% TEOS in NH4OH showed different phenomena.

Lactobacillus spp. PAP1과 Lactobacillus spp. MGG2를 혼합 균주로 사용하여 밤 발효제품을 제조하기 위한 제반 조건을 조사하였다. 밤 발효액은 phytone, peptene. yeast exract, glucose를 각각 0.4. 0.2, 0.5% 이상으로 첨가할 때 산도와 생균수가 가장 컸다. 첨가물 중 phytone peptone은 대두박이나 순물로 대체해도 같은 효과가 관찰되었다. 버섯추출물의 첨가는 산도와 생육을 약간 촉진하였으나 안정제는 약간의 감소를 가져왔다. 기본 발효액은 관능성적이 나빴으나 산도를 0.54%로 낮추고. 당을 10%로 보강하고. sodium alginate를 0.2% 첨가하였을 때, 산미, 감미, 음용감이 크게 개선되었다.

성인 남녀의 분변과 시판 요구르트로부터 분리한 10주의 균주들을 밤용액에 접종 발효하고 산생성과 생균수 면에서 각각 우수한 Lactobacillus spp. PAPI과 MGG2를 분리하였다. 발효액의 저장 중 균수는 발효액의 산도에 의존하였고 산도를 낮추었을 때 생균수는 증가하였다. 이들을 혼합 배양하였을 때 발효제품의 산도와 생균수는 각각의 단독배양액에 비하여 더 컸으며 3주간 저장 후 생균수도 100배 이상 컸다. 밤 용액의 발효에서 이들을 상업용 수입 종균제품과 비교하였을 때 24시간 배양에서 생균수가 더 많았다.

Polyimide-silica 하이브리드막을 제조하고 silica 함량이 막의 구조적 특성과 기체의 투과특성에 미치는 영향을 연구하였다. 하이브리드막은 N,N`-dimethyl acetamide(DMAc) 용매 속에서 1,2,4,5-benzenetetracarboxylicdianhydride(PMDA)와 4,4`-diaminodiphenyl oxide(ODA) 및 tetraethyoxysilane(TEOS)를 출발물질로 하여 졸-겔 공정으로 제조하였다. 제조한 막은 FT-IR, EDX, TGA 및 SEM에 의하여 구조적 특성을 분석하고, 25℃에서 N2, O2, H2, CO2 및 CH4 기체에 대한 투과특성을 조사하였다. 하이브리드막은 높은 열적 안정성을 나타내었으며, polymide matrix에 silica입자가 균일하게 분포되어 있었고 silica 함량이 증가할수록 silica 입자의 크기가 증가하였다. 기체의 투과도계수는 silica 함량이 증가할수록 증가하였으나, 확산계수는 silica 함량에 무관하게 거의 일정하였다. 따라서 하이브리드막에 의한 투과도계수의 증가는 용해도계수가 증가하기 때문으로 생각되었다. 이들 기체에 대한 투과도계사구 증가함에도 불구하고, H2/N2, H2/O2와 H2/CO2의 선택도가 증가하였다.

Polypropylene(PP)을 지지막으로 하여 in-situ 가교결합(cross-linking)방식을 이용한 pore-filled 이온교환막을 제조하였다. 다공성 PP막의 기공에 poly(vinylbenzyl chloride)(PVBCI)과 piperazine(PIP), 또는 1,4-diaminobicyclo [2,2,2]octane(DABCO)을 dimethylforamid(DMF)에 녹인 용액을 채워서 겔화시킨 후, 남아있는 chloromethyl 그룹에 trimethylamine을 이용하여 양이온인 암모니움 site를 형성시키면 pore-filled 음이온교환막이 형성된다. 이와 같은 2단계의 제조방식으로 제조된 pore-filled 분리막은 크기의 변화가 없이 안정되며, PVBCI의 농도와 가교제의 농도로써 고분자-겔의 함량(mass gain, MG)과 가교도가 간단하게 조절되는 것을 보여주었다. 특히 아주 낮은 압력(100 kPa)에서의 높은 수투과도(7.9kg/m2hr, 지지막은 PP3, 73%의 MG, 10%의 가교도, PIP 가교제사용)는 연수용 분리막으로 충분히 활용될 수 있음을 보여준다.