탁주 양조중 유기산 및 당류의 소장에 관한 연구

김찬조 한국농화학회 1963 Applied Biological Chemistry (Appl Biol Chem) Vol.4 No.1

1. Two fermentation methods have been compared for the production of Takju (Korean native Sake). One method (S1) uses $quot;Nuruk$quot; (Korean mold wheat) and the other method (S2) uses $quot;Nuruk$quot; and mold rice. The chemical analysis of source material, also, have been made in order the check the quantitative changes during the fermentation. The results are summarized below: a. The rate of fermentation was slower for the S2 method than for the S1 method. However, the residual sugar in the S2 method was smaller and the amount of alcohol produced the same as with the S1 method. This was true in spite of the fact that the total initial sugar content for the S2 method was 10 percent below that of S1. b. With both the S1 and S2 methods, 80 percent of the total alcohol production was obtained with in 3 to 4 days. c. The pH value of the base material at the beginning of fermentation was markedly different between the two methods i.e.6.0 to 6.2 for S1 and 4.8 to 5.2 for S2. However, after one or two days the pH of both materials was about the same 4.0 to 4.2 and remained at this value unit the fermentation was complete. 2. Organic acids and Sugars in the source materials have been detected by the paper partition chromatography(p.p.c.) method and the followings are obtained, a. Important Organic acids are Fumalic, Malic Succinic, Citric, Acetic aicds in polished rice and Fumalic, Succinic, Acetic, Citric, Malic and Oxalic acids $quot;Nuruk$quot;. The same kinds of acids as in the rice are found in mold rice, However, amount of Citrice acid is markedly increased in mold rice. b. The important Sugar, Glucose, Fructose and Raffinose in polished rice, Gulcose, Fructo. se, Xylose and one which supposed to be Kojibiose in $quot;Nuruk$quot;. Glucose and those supposed to be Isomaltose, Kojibiose and Sakebiose and found in rice mold, however, no Sucrose, which was exist in polished rice, was found. 3. The important Organic acids found in fermenting mash using the p.p.c. method were Lactic, Succinic and Acetic. Citric acid identified early in the fermentation, S2 method, remained throughout. However, with the S1 method Cirtic acid was detected only during the late stage of fermentation. Sugars not found in the original materials were two which supposed to be Isomaltotriose and Pentose. Maltose found at the beginning of the fermentation disappeared within one day, Isomaltose was detected throughout the period of fermentation. 4. The Somogyi method which was employed to determine the quantitative changes of sugars in the original meterial and mach, showed that polished rice containes in order and in largest amounts Sucrose, Glucose, Raffinose and Fructose. $quot;Nuruk$quot; contained almost equal quantities of Glucose and Fructose. However, the Glucose content of the mold rice exceeded that originally in the polished rice by 25 or 30 times. Only a small quantity of free sugars was found in the mash at the end of the fermentation.

한국 주류성분에 관한 연구(제2보) : Paper Chromatography 에 의한 탁주중의 유리 Amino 산의 검색 Detection of the Free Amino Acids in Takju by Paper Partition Chromatography

김찬조 한국농화학회 1968 Applied Biological Chemistry (Appl Biol Chem) Vol.9 No.1

Takju (Korean native Sake) was mashed with two different materials. One of the material was polished rice and Nuruk(mold wheat), the other one was corn and Nuruk. The amino acids in those fermenting mashes were identified by paper partition chromatography at regular intervals. The results were summarized .as follows; a) Following 14 kinds of amino acids were identified in the mash of rice material; lysine, valine, proline, leucine, serine, glycine, aspartic acid, alanine, cystine, tyrosine, histidine, glutamic acid, tryptophan and phenylalanine b) Following 12 kinds of amino acids were identified in the mash of corn material; lysine, valine, proline, leucine, serine, glycine, aspartic acid, alanine, cystine, histidine, argrinine and tryptophan. c) The main amino acids in the Takju mash according to the color density of the each amino acid spot on the paper chromatograms were checked as lysine, valine, leucine, serine, proline and glycine.

미생물에 의한 난분해성 유기염소계 오염물질의 분해 -각종 PCBs 및 유기염소계 농약의 분해와 분해산물-

김찬조,오만진,이종수,Kim, Chan-Jo,Oh, Man-Jin,Lee, Jong-Soo 한국응용생명화학회 1987 한국농화학회지 Vol.30 No.1

Alcaligenes aquamarinus에 의한 각종 PCBs와 유기염소계 농약 및 토양중의 PBC-42 분해 등을 검토하고 TLC 등으로 분해산물을 검정한 결과 PCBs에서는 염소화도가 낮은 PCBs가 더 쉽게 분해되었고 유기염소계 농약에서는 p,p'-DDT>r-BHC>Thiolix 순으로 분해되었다. 토양중의 PCB-42의 분해는 살균하지 않은 토양시료에서 $25^{\circ}C$, 25일 배양으로 약 40%가 분해되었다. PCB-42의 분해로 생성된 황색물질의 최대 흡수파장은 pH 4.5에서 258nm와 295nm이었고 분해산물의 일종인 p-chlorobenzoic acid가 TLC와 GC에 의하여 확인되었다. Degradation of polychlorinated biphenyls(PCBs) and organochlorine pesticides by Alcaligenes aquamarinus has been studied and also degradation product of PCB-42 was investigated by TLC and GC. The less chlorinated members of PCBs such as Aroclor 1016 was degraded readily by the strain and rates of the microbial degradation of several organochlorine pesticides were found to decrease in the order of p,p'-DDT, r-BHC and Thiolix. Approximately 40 percent of PCB-42 was degraded when incubated with non-autoclaved soil for 25 days at $25^{\circ}C$. The yellow compound from PCB-42 was tentatively identified as p-chlorobenzoic acid.

항공기 개발에서 효율적인 비행영역 확장 방안 연구

김찬조,이봉근 한국항공우주학회 2007 한국항공우주학회 학술발표회 논문집 Vol.- No.-

단발엔진 제트항공기 Air Ferry를 위한 Go/No-go Criteria 연구

김찬조,최창봉,우봉길 한국항공우주학회 2014 한국항공우주학회 학술발표회 논문집 Vol.2014 No.11

2011년 한국은 고등훈련기인 T-50 항공기의 인도네시아 수출로 미국, 러시아, 영국, 프랑스 및 스웨덴에 이어 세계 6번째로 초음속 항공기를 수출한 나라가 되었다. 이후 2013년 T-50 이라크 수출계약 및 2014년 3월 FA-50 경공격기의 필리핀 수출계약으로 T/TA/FA-50 항공기의 우수성을 해외 무대에서도 인정을 받고 있다. 아울러 인도네시아에 수출된 총 16대의 항공기는 작년 9월부터 올해 1월까지 직접 비행을 통해 대만과 필리핀을 거쳐 납품함으로서 T-50 항공기의 높은 안정성과 신뢰성을 보여주는 계기가 되었다. 이렇게 단발엔진 제트항공기인 T-50i를 처음으로 해외까지 직접 비행을 수행하면서 고려되었던 내용 중에 비행안전 측면에서의 Go/No-go Criteria로 설정된 주요 내용에 대해 소개하고자 한다. In 2011, Korea became the sixth country to export supersonic jets, following the U.S, Russia, the U.K, France and Sweden. Consecutively there were T-50 deal with Iraq last year and FA-50 contract with Philippines March this year. These contractions lifted T/TA/FA-50 airplane’s excellence to oversea recognition. Also KAI had completed the delivery of 16 T-50i planes between September last year and January this year using ferry flight via Taiwan and the Philippines, which was shown T-50 airplane’s high stability and reliability. On this paper, it is briefly introduced that the major Go/No-go criteria was established, based on flight safety when performing these ferry flights with single-engined jet aircraft.

감자를 이용한 탁주제조에 관한 연구

김찬조,김성열,오만진 한국농화학회 1974 Applied Biological Chemistry (Appl Biol Chem) Vol.17 No.2

In order to prepare the mashing materials for $quot;Takju$quot;, Korean wine, with potatoes, theywere steamed, dryed, and pulverized, and their chemical components were analyzed. As a brewing method of Takju with potatoes, general 2nd stage process with Ipkuk and Bunkuk enzyme sources), commonly used now, was carried out and the effects of preparing conditions of Ipkuk(koji) with potato flour, mashing materials and brewing conditions on the contents of Takju mash, and of storing time on the contents of Takju, were investigated and the results obtained were summarized as follows, 1. Chemical components of steamed potatoes and potato flour were Moisture; 76.2, 10.8%, Total sugar; 16.1, 69.8%, Reducing sugar; 3.45, 13.4%, Crude protein; 2.1, 11.3%, Total acid; 0.012, 0.023% and Volatile acid; 0.0012, 0.0025% respectively. 2. The most effective preparing conditions of Ipkuk with potato hour were to incubate the potato flour added 40-50% of water for 48 hours by general preparing process of Koji, and liquefying and saccharogenic amylase activities of Ipkuk incubated at above conditions were D40° 30' 128 W.V. and 13.2 A.U. 3. The effects of various brewing conditions on the contents of Takju mashes were as follows; 1) Optimum ratio of mashing water and materials for Takju brewing with potato flour was 140㎖ of water to 60g of flour in 1st stage and 260㎖ to 140g in 2nd stage. 2) Optimum fermentating times and temperatures for Takju brewing were at 25℃ for 48 hours in 1st stage and at 30℃ for 48 hours in 2nd stage. 3) Optimum amounts of enzyme sources for Takju brewing were 20-30% of Ipkuk and 0.5% of Bunkuk in 1st stage and 1.0% of Bunkuk in 2nd stage. 4) Methanol content of the Takju mash brewed with raw potato flour was much more than that with steamed potato flour. 5) Alcohol, fusel oil and Formol nitrogen contents of the Takju mash brewed with potato flour were less than that with wheat flour, on the contrary, methanol contents and total acidifies of them were showed conversely above. 4. The changes of chemical components and microflora in the mashes during the brewing potato flour Takju were as follows; 1) The accumulation of ethanol followed rapidly in early stage, being the highest at 72 hours (11.9%). 2) Total sugar content of the mash was decreased considerably within 48-72 hours, being 2.62 at 72 hours, and thereafter slowly. 3) Reducing sugar of the mash had a tendency of decreasing, being 0.29% at 48 hours. 4) Total acidity, volatile acidity and Formol nitrogen content of the mash were increased slowly, being 7.30, 0.20, 2.55 at 48 hours' 5) Total cells of yeast appeared the highest in 72 hours (2.1×10^8) and thereafter decreased slowly. 6) Total cells of bacteria appeared the highest in 48 hoots (2.4×10^8) and thereafter decreased or increased slightly. 5. Takju was made from the fermented mash mixed with water to be 6% of alcohol content, and the change of alcohol content, total acidity, total cells of yeast and bacteria during the storing at 30℃ were as follows; 1) Alcohol content of Takju was increased slightly at 24 hours (6.2%), and thereafter decreased slowly. 2) Total acidity of Takju was increased gradually, being 6.1 at 72 hours 3) Total cells of yeast and bacteria appeared the highest at 48 hours (2.3×10g, 1.5×10g), and thereafter decreased slowly. 6. Alcohol content, total acidity and Formol nitrogen content of the Takju brewed with potato flour Ipkuk or wheat flour Ipkuk and steamed potatoes(1:5) were 9.8-11.3% 5.8-7.4, 2.5-3.3 respectively, and the color of the Takju. was similar to commercial Takju. 7. The results of sensory test for various experimental Takju, showed that the Takjues brewed with the materials combined with wheat flour and steamed potatoes(4:5 or 3.5:7.5) were not significantly different in color, taste and flavor from commercial Takju, However, those with potato flour and wheat flour (1:1 or 7:3) were significantly different from commercial Takju.

전투기 개발을 위한 국내 개발 비행시험 사례 연구

김찬조,김현경,우봉길 한국항공우주학회 2014 한국항공우주학회 학술발표회 논문집 Vol.2014 No.4

국내에서 개발된 T-50 계열의 무기체계 획득과제는 진화적 획득 개념이 적용되었다. T/A-50 체계개발을 통한 T-50 고등훈련기와 A-50 공격기의 기본체계 개발, 그리고, TA-50 잔여무장시험으로 전술입문기의 무장 전술능력 확장 및 FA-50 개조개발을 통해 경공격기의 임무 수행을 위한 확장된 전술능력을 구비하였다. 이를 통해 초음속 항공기 개발 경험과 아울러 공대공/공대지 무장을 포함한 정밀유도폭탄의 시험평가도 경험하였다. 본 논문에서는 T-50 계열 개발 비행시험 사례를 살펴보고, 이후 국내에서 수행될 무기체계 획득 과제에서 새로이 도전해야 될 비행시험 기술에 대해 소개하고자 한다. The defense acquisition of T-50 series was applied for evolutionary acquisition concept. R&D program for defense acquisition system was conducted with T/A-50 FSD(Full Scale Development) program for T-50 advanced trainer and A-50 attacker"s basic system development and TA-50 post-FSD program for fight lead-in to expand a store tactical capability, and FA-50 development program was launched for light attacker"s mission expanding tactical capability, which was included aircraft-store certification T&E for precise guidance bomb capability. On this paper, major flight tests of T-50 series development were briefly prescribed and flight test items requiring new challenge were introduced for new project to be performed at Korea soon.

Cellulase 생성균(生成菌)에 관(關)한 연구(硏究) (제1보(第1報)) -유용균(有用菌)의 분리(分離) 및 그 배양조건(培養條件)에 대(對)하여-

김찬조,최우영,Kim, Chan-Jo,Choi, Woo-Young 한국응용생명화학회 1969 Applied Biological Chemistry (Appl Biol Chem) Vol.11 No.1

각지(各地)에서 수집(蒐集)한 토양(土壤), 퇴비(堆肥), 부후목(腐朽木) 고류(藁類) 및 초식동물(草食動物)의 분(糞)과 위내용물(胃內容物)을 시료(試料)로 하여 94주(株)의 cellualase 생성균(生成菌)을 분리(分離)하고, 이중(中) CMC분해력(分解力)이 비교적(比較的) 강(强)한 MC-9, MC-10, MC-53 및 MC-61의 4균주(菌株)를 선정(選定)하여 이들 균(菌)의 cellulase 생성(生成)에 대(對)한 최적배양조건(最適培養條件) 및 무기(無機), 유기물질(有機物質)의 첨가효과(添加效果)를 검토(檢討)한 결과(結果)는 다음과 같다. 1. 선정(選定)한 4균주(菌株)의 cellulase 생산(生産)에 있어서의 최적(最適) 외적조건(外適條件)은 MC-9: pH 5.5, 온도(溫度) $35^{\circ}C$, 배양일수(培養日數) 5일(日) MC-10: $pH\;5.5{\sim}6.0$, 온도(溫度) $30^{\circ}C$, 배양일수(培養日數) 5일(日) MC-53 : pH3.5, 온도(溫度) $30^{\circ}C$, 배양일수(培養日數) 5일(日) MC-61 : $pH\;3.5{\sim}40$, 온도(溫度) $30{\sim}35^{\circ}C$, 배양일수(培養日數) 5일(日) 이었다. 2. 선정균주(選定菌株)의 cellulase 역가(力價)는 최적배양조건하(最適培養條件下)에서 MC-9 : CMC점도저하력(粘度低下力) 87.7%, CMC 당화력(糖化力) 3.20 glucose mg./국건물(麴乾物) gm./분(分) MC-10 : CMC점도저하력(粘度低下力) 82.9%, CMC 당화력(糖化力) 2.48 glucose mg./국건물(麴乾物) gm./분(分) MC-53 : CMC점도저하력(粘度低下力) 72.4%, CMC 당화력(糖化力) 1.76 glucose mg./국건물(麴乾物) gm./분(分) MC-61 : CMC점도저하력(粘度低下力) 87.1%, CMC 당화력(糖化力) 2.68 glucose mg./국건물(麴乾物) gm./분(分) 이었다. 3. 선정균(選定菌)을 밀기울 배양(培養)할 시(時)에 무기염류(無機鹽類) 첨가(添加)의 효과(效果)는 인정(認定)할 수 없었으며 유기물질(有機物質)로서 대두피(大豆皮)와 감귤피(柑橘皮)의 첨가(添加)는 $3{\sim}5%$의 CMC점도저하력(粘度低下力)을 향상(向上)시키는 효과(效果)를 보였다. 94 Cellulase producing strains were isoated from soils, composts, rotten woods and straws, and gastric contents and feces of herbivorous animals in various places. Among them, the strain MC-9, MC-10, MC-53 and MC-61 were found to be highly active in the degradation of carboxy methyl cellulose. Their cultural conditions adequate for the cellulase formation and effects of inorganic salts and various organic substances added to the wheat bran media were investigated. The results obtained are as follows; 1. Optimum conditions for the cellulase formation were MC-9: pH 5.5, temp. $35^{\circ}C$, incubation time 5 days, MC-10: pH 5.5-6.0, temp. $30^{\circ}C$, incubation time 5 days, MC-53: pH 3.5, temp. $30^{\circ}C$, incubation time 5 days, MC-61: pH 3.5-4.0, temp. 30-$35^{\circ}C$, incubation time 5 days. 2. Their cellulase activity in their optimum conditions were MC-9: CMC-LP(liquefying power). 87.7%, CMC-SP(saccharifying power) 3.20 glucose mg./gm. of the cultures/min., MC-10: CMC-LP 82.9%, CMC-SP 2.48 glucose mg./gm. of the cultures/min., MC-53: CMC-LP 72.4%, CMC-SP 1.76 glucose mg./gm. of the cultures/min., MC-61: CMC-LP 87.1%, CMC-SP 2.08 glucose mg./gm. of the cultures/min. 3. Additions of inorganic salts to the wheat bran media were not significant for the cellulase formation, but additions of soybean film and orange-peel pomace promoted the CMC-liquefying power 3 to 5 percent in wheat bran cultures of the strains.

민항기 개발 비행시험을 위한 비행안전 확보 사례

김찬조,박원영,우봉길,이원중 한국항공우주학회 2013 한국항공우주학회 학술발표회 논문집 Vol.2013 No.4

KC-100 소형 민간 항공기는 국내 처음으로 형식증명 절차 및 국내외 참조자료를 바탕으로 개발이 시작되어 비행시험까지 최종 완료되었다. 이중 개발의 마지막 단계인 비행시험은, 그 특수성으로 인해 일정이라는 부담 속에서 비행시험을 기한 내에 안전하게 완료하는 것이 무엇보다도 중요한 요소이다. 본 논문에서는 비행안전을 확보하기 위해 KC-100 개발 과제를 수행하면서 고려하고 적용되었던 내용을 바탕으로, 비행시험 안전 확보 방안에 대해 기술하고자 한다. KC-100(named NARAON) as a small civil airplane was developed and the flight test has also been performed based on KAS regulation for Type Certification with the domestic and foreign"s guidance materials. Especially the flight test which is the final development phase with distinct characteristics is very important for conducting safely in time with developer"s burden for program schedule. This paper presents the flight test safety preparation based on KC-100 flight test experience which is considered and implemented.

항공기 개발 후류 조우 비행시험 사례 연구

김찬조,윤정무,우봉길 한국항공우주학회 2015 한국항공우주학회 학술발표회 논문집 Vol.2015 No.11

군용기뿐만 아니라 민항기 개발 시 항공기에서 발생되는 강한 후류 속을 비행하므로 인해 비행 중 접하게 되는 동적 하중(Dynamic Loads)을 고려하여 항공기 각 구조물을 설계한다. 이는 군용기의 경우 편대비행 또는 전투기동을 통해 경험하게 되며, 민항기는 순항 또는 착륙 시 영향을 받을 수 있다. 특히 군용기의 경우 감항기준 MIL-HDBK-516C에 실제 비행조건을 고려하여 설계하고 검증하도록 명시되어 군용기 개발시 동적응답 특성을 확인하기 위해 수행되는 여러 시험 중 하나로 후류 조우 비행시험(Wake Encounter Flight Test)이 있으며, 본 논문에서는 여러 군용기에서 수행한 후류 조우 비행시험 사례를 연구하여 한국형 전투기 개발 비행시험에 대비하고자 한다. The structural effects of military and civil aircraft caused by dynamic loads resulting from the flight through high wake velocities which are generated by lead aircraft were considered at aircraft development. Military aircraft might experience this impact during formation flight or combat maneuver and civil aircraft could be affected during cruise or landing through wakes from other aircraft. Especially military aircraft designs and verifies considering real flight conditions based on airworthiness criteria MIL-HDBK-516, so wake encounter flight test of various testing to check dynamic response characteries is performed. This paper was studied for wake encounter flight test cases performed at various military and will be helpful for preparation of the next korean fighter development flight test.