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干醬製造에 關한 硏究 (第一報) 在來메주 及 麵子中의 Aspergillus Oryzae에 代하여
한용석,박병득,Han, Yong-Suk,Park, Byeong-Duk 대한화학회 1957 대한화학회지 Vol.4 No.1
With the intention to examine the Korean bean "Meju" and wine "Kokja" fundamentally we accomplished first the examination of Aspergillus Oryzae in them as follow; 1. 22 kinds of Aspergillus Oryzae were isolated from Korean bean "Meju" and wine "Kokja" 2. Microscopic and physiologic characteristics were surveyed. 3. 5 kinds of powerful moulds in amylolysation and 4 kinds of powerful moulds in proteolysation were found. 4. The moulds isolated from the bean "Meju" were superior to "Kokja's" coulds in amylolytic power and proteolytic power.
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한용석,이주형,한용호 대한부동산학회 2010 大韓不動産學會誌 Vol.28 No.2
This paper examines the volatility of housing price and leverage effects in Korea housing markets. Availability of volatility model to the housing price index data was used to inspect the result. Considering the volatility in time series models to examine the feasibility of the Jarque-Bera test statistic and the Ljung-Box Q statistic ARCH flow model applied to perform the impossible in the analysis of the data were excluded. The results were as follows. Analysis of sale prices, GARCH (1,1) model estimation results from the all time series with the presence of ARCH effects in Seoul, Seoul, Daegu, Incheon, Ulsan, Gyeonggi, Gyeongbuk case was confirmed the presence of GARCH effects, the influence of fluctuations expected to last for a long time was. Estimated EGARCH model results except for the Busan and Gwangju in the region showed the presence of GARCH effects. Busan, Incheon, Daejeon, Ulsan, they have the asymmetry effect, but there were no leverage effect. Rental housing, the GARCH (1,1) model estimation results, Daegu, Chungnam, Gyeongnam, except in the presence of ARCH effect, and Ulsan, Gyeongbuk GARCH effects, except in the area were analyzed to appear. In addition, the results estimated EGARCH model, Daejeon, Chungnam,Gyeongbuk, except in the region showed the presence of GARCH effects, the leverage effect that appears in the Kangwon and Jeonnam area was analyzed. 본 연구에서는 주택매매가격지수를 활용하여 부동산 시장의 변동성이 지역별 시장에 따라 어떠한 차이가 있으며, 변동성의 비대칭성 여부와 레버리지 효과의 존재에 대하여 살펴보았다. 시계열 자료에 변동성을 고려한 모형의 적용 가능성을 살펴보기 위하여 Jarque-Bera 통계량과 Ljung-Box Q 통계량 검정을 수행하여 ARCH류 모형의 적용이 불가능한 지역의 자료는 분석 대상에서 제외하였다. 분석 결과를 살펴보면 주택매매의 경우 GARCH(1,1) 모형 추정 결과에서는 모든 시계열에서 ARCH 효과의 존재와 서울, 수도권, 대구, 인천, 울산, 경기, 경북의 경우 GARCH 효과의 존재를 확인할 수 있었으며, 변동성의 영향력은 오래 지속될 것으로 예상되었다. EGARCH 모형 추정 결과에서는 부산과 광주를 제외한 나머지 전 지역에서 GARCH 효과가 존재하는 것으로 나타났으며, 부산, 인천, 대전, 울산 지역에서는 비대칭성이 나타났지만 양수로 나타나 비대칭성은 존재하지만 레버리지 효과는 없는 것으로 나타났다. 주택전세의 경우 GARCH(1,1) 모형 추정 결과 대구, 충남, 경남을 제외한 지역에서 ARCH 효과가 존재하며, 울산, 경북을 제외한 지역에서 GARCH 효과가 나타나는 것으로 분석되었으며, 지속성 모수는 1에 가까워 충격의 영향이 오래 지속되는 것으로 분석되었다. 또한 EGARCH 모형 추정 결과에서는 대전, 충남, 경북을 제외한 지역에서 GARCH 효과가 존재하는 것으로 나타났으며, 레버리지 효과의 경우 강원과 전남지역에서 나타나는 것으로 분석되었다.
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韓國麴子에서 分離한 酵母의 菌學的 性質 및 窒素利用에 關한 硏究
韓容錫 충남대학교 대학원 1972 論文集 Vol.1 No.-
Form three samples of kokja which were used as the fermenting starter of 3 Korean takjus which were awarded as the superior classes at the national wine contest in 1966, three strains of yeast were isolated. The three yeasts were identified as two strains of Saccharomyces pretoriensis and Saccharomyces diastaticus. Various microbiological and especially physiological properties important in alcohol fermentation were studied, and utilization of nitrogen sources and vitamins requirement for growth were investigated. From the viewpoint of nitrogen and vitamin requirement of these three yeasts the nutrition of nitrogen and vitamin of chumo making which is essentially an yeast propogation procedure were evaluated. The results were as follows: 1. Identification of the yeasts The three yeasts identified as Saccharomyces pretoriensis, Saccharomyces diastaticus were newly found types of major fermenting yeasts of Korean takju. 2. Important physiological properties of fermentation the three yeasts isolated were as the following: (1) The TTC color reaction were red. (2) The alcohol producibility of these yeasts reached 16% at the end of fermentation and was found rather better fermentability than the Saccharomyces formocensis and Saccharomyces coreanus which were widely use until now in alcohol industry. (3) The alcohol tolerance of the three yeasts were superior to those of Saccharomyces formocensis and Saccharomyces coreanus. They survived for 7 days in 11-13% alcohol solution. (4) The optimum growth temperature of the yeast was 30-33℃. The optimum temperature for fermentation 25-30℃, the optimum pH for growth was 5.0-5.5 and the optimum pH for fermentation 5.6-6.0. (5) The heat tolerance of the yeasts were the degree of 10 mins survival at 55-60℃. 3. Utilization of various N-sources and vitamins requirement. (1) In defiency of vitamins the yeasts could use NH₄^(+) as the sole N-source and not any amino acid. (2) In the presence of vitamins the yeasts could use amino acids as the sole N-source. The amino acids were largely divided into two groups: The one which can be utilized by the yeasts well, and the other which can not be utilized by the yeasts not at all or not well, typical amino acids which can be used well were glutamic acid, phenylalanine and methionine. The amino acids which can not be untilized at all were cystine, histidine and lysine. 4. Evaluation of chumo making procedure in takju brewing from the nutritional viewpoint of N-sources utilization and requirement for yeast propagation. (1) The growth of yeasts were better in Rice + Kokja chumo than in Ripkuk chumo. (2) When NH₄^(+) was added to Ripkuk chumo, the yeast growth was improved to the same degree as in Rice + Kokja chumo. (3) The various total amino acid contents of Rice + Kokja chumo were generally quite larger(1.0-5.0×) than those of Ripkuk chumo. (4) The content of methionine which was the least contained amino acid both in Rice + Kokja and Ripkuk chumo was five times larger in the former than in the later. This may be the principal cause of the yeast growth difference in the two chumos. (5) It is proposed from the present author's results that the present chumo making process using Ripkuk may be improved by the addition of ammonium salts.
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