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Determination of fusel oil content in various types of liquor distributed in Korea
이수백,신정아,이기택 한국식품저장유통학회 2017 한국식품저장유통학회지 Vol.24 No.4
This study was performed to analyze the content of 6 different fusel oils in 9 types of liquor distributed in domestic market. GC-FID method was employed for quantifying fusel oil (1-propanol, iso-butanol, 1-butanol, 2-butanol, iso-amyl alcohol, active amyl alcohol) levels in 260 liquor samples of liquor. Relative standard deviations (%) of intra- and interday measurements were under 1.56 and 2.44%, respectively, while recovery rates (%) were 98.22-105.26% and 98.53-107.15%, respectively. Pretreatment method (filtering and centrifugation) of Takju did not affect analytic results. The average of total fusel oil contents in Yakju (39 types) and fruit wines (30 types) were 497.6 and 151.9 mg/L, showing Yakju contains more fusel oils than Takju or fruit wines. In fruit wines, iso-amyl alcohol was the major fusel oil component (at 6.8-249.0 mg/L). The highest content of fusel oil was found in foreign brandy, whereas the diluted Soju did not contain fusel oils. However, the average of total fusel oil contents was high at 764.5 mg/L in the three types of distilled Soju and iso-amyl alcohol content ranged from 114.2 to 421.0 mg/L. Domestic and foreign beers were similar in terms of their fusel oil compositions and contents. In conclusion, excluding the diluted Soju, the contents of total fusel oils ranged from 114.8 to 1447.3 mg/L in the monitored liquors.
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한·중 와인소비자의 문화적 가치가 와인선택속성과 구매의도에 미치는 영향
이수백,원단단,이유양,고재윤 한국호텔관광학회 2014 호텔관광연구 Vol.16 No.2
The purpose of this study is attempts to compare the differences of cultural values' effects on wine selection, purchase intention between Korean and Chinese consumers. This paper suggested the proposed model involving the relationships among cultural values, wine selection, purchase intention. A total 473 cases(235 Korean and 238 Chinese) were collected and analyze in SPSS. Research results showed that Hofstede‘s cultural values(Power Distance, Uncertainty avoidance, Individualism, Masculinity, Long-term orientation) were totally critical factors that affected wine selection(Extrinsic selection, Intrinsic selection). And wine selection(Extrinsic selection, Intrinsic selection) affected purchase intention. Based on these finding, some theoretical and practical implications regarding wine purchasing behavior and sales are discussed.
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중국 아파트 소비자의 선호요인에 대한 연구 : -베이징과 상하이 중심으로-
이수백 水原大學校 2013 論文集 Vol.27 No.-
This study examines the influences of attributes in housing selection upon the housing value, housing value, housing satisfaction, and repurchase intention. In order to achieve the aims of the study, a survey on 237 peoples living in Bejing and Shanghai areas was carried out and the questionnaire was processed using SPSS 12.0 for reliability and validity check. LISREL8.5 analysis by means of the covariance matrix was also done in order to verify the structure model suggested in this study. The study results are as follows. The chinese consumers consider the six factors, which suggest important in order of the environmental factors and limitations of the study as well as the direction of further study in th future.
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탄성 의치상 이장재의 표면 특성 및 적합도에 관한 비교 실험 연구
이수백,윤창근,Lee, Soo-Back,Yoon, Chang-Keun 대한치과보철학회 1987 대한치과보철학회지 Vol.25 No.1
The purpose of this investigation was to determine the surface characteristics and the fittness of the resilienct denture lines. Firstly, 50 samples ($2.0{\times}4.0{\times}0.3cm$) of 4 resilient lining materials (Molloplast B, Coe Super Soft, Mollosil, Coe Soft) and one conventional acrylic resin (K-33) were processed according to manufacture's direction and examined the surface characteristics by use of surface profilometer and scanning electron microscopy. Secondly, 50 identical maxillary casts were made and 50 denture bases were pro cessed of 4 resilient liners and one conventional acrylic resin and they were stored in the room temperature water bath of 1 day, 1 week, 2 weeks, 3 weeks, 4 weeks and 6 weeks after processing. The original casts were cut away 1 cm from the posterior border, the dentures were seated, and the existing space was measured at seven regions according to the storage time by use of the modified thickness guage. The results were as follows. 1. Surface roughness (Rz) were $4.00{\pm}1.60{\mu}m$ in Mollosil, $4.47{\pm}2.21{\mu}m$ in Molloplast B, $7.46{\pm}1.70{\mu}m$ in Coe Super Soft, $12.70{\pm}2.39{\mu}m$ in Coe Soft and $13.03{\pm}2.74{\mu}m$ in K-33. 2. The generation of porosity was far more active in cold-cured resilient liners (Coe Soft and Mollosil) than in heat cured resilient liners (Molloplast B, and Coe Super Soft) and conventional heat cured resin (K-33). 3. Denture bases showed the greatest discrepancy at the central portion of the posterior palatal border and the intimate contact in the buccal flange regardless of denture base materials. 4. When the denture bases were stored in the water for 1 day and 6 weeks after processing, the sum of average discrepancies in the seven regions of the denture base was the greatest in K-33 followed by Molloplast B, Mollosil, Coe Soft and Coe Super Soft but followed by Coe Soft, Molloplast B, Mollosil, Coe Super Soft in that order respectively. 5. There was not a significant difference (p>0.05) in Coe Super Soft, K-33 but there was a significant difference (P<0.01) in Molloplast B, Mollosil, Coe Soft at the amount of dimensional changes according to the storage time.
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이수백(Li, Xiu-Bai),고재윤(Ko, Jae-youn) 한국외식경영학회 2016 외식경영연구 Vol.19 No.3
본 연구는 보이차 품질평가요소를 도출하는 목적을 달성하기 위하여 델파이 기법을 사용하여 선정된 한국과 중국 보이차 전문가 패널을 대상으로 3번의 설문조사를 실시하였다. 1차 설문조사는 개방형 설문조사를 통해 38개 평가요소를 도출 하여 2차 조사의 설문지를 작성하였고, 2차 설문조사를 통해 각 평가요소의 중요도를 조사하였는데 평균값이 3.50이하의 평가요소를 제거하여 총 30개의 평가요소를 도출하였다. 2차 설문조사를 통해 도출된 28개 평가요소에 각 평가요소의 평 균값을 포함하여 3차 설문지를 작성하였고, 3차 설문조사는 2차의 설문조사결과에 대해 확인하는 과정으로 3차 설문조사를 통해 보이차 품질평가요소 총 28개를 최종적으로 도출하였다. 본 연구를 통해 보이차 품질평가를 하는 객관성을 갖게 되었고, 보이차 품질관리를 수립하는 데 필요한 기초자료가 되며, 소비자는 자신이 스스로 보이차를 품평할 수 있어 품질이 좋은 보이차를 구매하는데 도움이 될것으로 사료된다. 또한 보이차 품질 평가의 기초적 연구로써 향후의 연구에 이론 적인 근거를 제공하였고 다른 차 종류의 평가방법 개발에 활용될 수 있다. In this study, Chinese and Korean tea experts investigated the quality of the composites of Pu’er tea through 3 rounds of the Delphi method. In the first round of the survey, appearance, smell, taste, and texture, as well as quality of the 38 comprising elements were examined. In the second round of the survey, 30 evaluatory factors were derived, and in the third round, 28 factors for evaluating the quality of Pu’er tea were derived. This study establishes a communication channel between Pu’er tea enterprises and consumers, and provides a theoretical basis for the consumer’s purchasing behavior and the marketing activities of enterprises. This study, as basic research of Pu‘er tea, provides a theoretical basis for further research of the tea, and provides a new direction for the study of the quality evaluation of other teas.
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