This study was to investigate the effects of concentration of malt extract in Sikhye manufacture on saccharification time, shapes of saccharified rice(the cooked rice) and sensory evaluation score of Sikhye. The optimum concentration of malt extract to reduce saccharification time and to keep desirable shapes of saccharified rice was 4 times (rice 24g, malt 28g and D.W. 240ml) as suitable as base composition formula(rice 6g, malt 7g and D.W. 240ml). The shapes of saccharified rice were influenced by the concentration of malt extract, the saccharification time and the shapes of steamed rice before saccharification. A good taste(softness) of Sikhye rice and the desirable shapes of saccharified rice were more suitable in the case of a small amount of unsaccharified starch than in the case of finishing saccharification. The optimum saccharification time to keep the desirable shapes of saccharified rice was 240min and also was desirable between 210 and 270min. To keep a good taste(softness) and the desirable shapes of saccharified rice, and to reduce the manufacturing time, it is desirable to in mass production of Sikhye add 3 times more water after making Sikhye in the ratio of rice 24g, malt 28g and water 240ml. In this case the whole amount will become 4 times as much as the original one.

BzCuO2 의 생성 자유에너지를 이중 이온교환된 Ba2+-β/β"-AI2O3를 전해질로 사용하여 다음과 같은 생성셀로부터 측정하였다. Au(po2=10-3)/Au+BaCuO2+CuO// Ba2+-β/β"-Au이 갈바닉셀에서 BzCuO2 의 임의의 생성식과 생성자유에너지는 다음과 같다. BaO+CuO=BaCuO2 δfGo/kJ.mol-1=-77.3-3.3x10-3T/K.3x10-3T/K