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.

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.

자외선조사에 의한 탁주효모의 변이주육성(變異株育成)에 관한 연구(제3보) : 변이주의 생산능(生酸能) 및 변이주를 이용한 탁주양조에 대하여 On the Acid Productivity of the Mutant and Takju Brewing Utilized the Mutant

김찬조,오만진,김성열 한국농화학회 1975 Applied Biological Chemistry (Appl Biol Chem) Vol.18 No.1

This experiment was conducted to study the effects of temperature and pH upon the acid productivity of the acid producing mutant induced by the treatment of ultraviolet light, and to identify the producing acid by PPC and p-oxydiphenyl method. Chemical composition of Takju mash brewed with selected yeast and producing acid were observed and the results were as follows. 1) There was no apprecible difference in acid producing activity of mutant at 25℃ to 30℃. 2) The acid producing activity of mutant was little below pH 4 and was gradually increased according to approach nenutral, and the accumulation of acid was amounted to 0.5-0.7% as a lactic acid at pH 5 to 7 within 48 hrs of fermentation. 3) The acid produced by mutant was detected to the lactic acid. 4) In the cases of the Takju was brewed with the starter from the acid producing mutant the requirement of Ipkuk was 5% for all the raw materials, on the contrary, using orginal strain the requirement of Ipkuk was 20%. 5) In the case of both starters from the acid producing mutant and orginal strain were added at different brewing times, and only Bunkuk was used as a saccharifying agent (without Ipkuk), Takju was able to brewed more repidly and successfully than the case of general process.

생전분의 효소당화에서 유리구 마찰효과

김찬조,최성현,이석건 한국농화학회 1989 Applied Biological Chemistry (Appl Biol Chem) Vol.32 No.4

To optimize the enzymatic saccharification of raw-starch, reaction conditions by shaking with glass beads were adapted together with α-amylase from Streptorrayces sp. 4M-2 and amyloglucosidase from commercial source. When raw-starch was degraded by the α-amylase in shaking flask with beads (raw-starch : bead in diam. of 3㎜=1 : 5 by weight) at the shaker speed of 300rpm, the saccharification rate of corn and potato starch were increased up to 88% and 69% after 30 hrs of reaction, respectively. Application of the amyloglucosidase in combination with the α-amylase enhanced the rate of saccharifcation: 88% of saccharification was obtained in 6 hrs for raw-corn starch under the same reaction conditions as above.

민항기 개발 비행시험 인프라 연구

김찬조,박상재,이주하 한국항공우주학회 2009 한국항공우주학회 학술발표회 논문집 Vol.2009 No.11

탁주 양조에 관한 미생물학적 및 효소학적 연구

김찬조 한국농화학회 1968 Applied Biological Chemistry (Appl Biol Chem) Vol.10 No.1

1. In order to investigate on the microflora and enzyme activity of mold wheat $quot;Nuruk$quot;, the major source of microorganisms for the brewing of Takju (a Korean Sake), two samples of Nuruk, one prepared at the College of Agriculture, Chung Nam University (S) and the other perchased at a market (T), were taken for the study. The molds, aerobic bacteria, lactic acid bacteria, and yeasts were examined and counted. The yeasts were classified by the treatment with TTC (2, 3, 5 triphenyltetrazolium chloride) agar that yields a varied shade of color. The amylase and protease activities of Nuruk were measured. The results were as the followings. a) In the Nurnk S found were: Aspergillus oryzae group, 204×10^5; Black Aspergilli, 163×10^5; Rhizogus, 20×10^5; Penicillia, 134×10^5; Areobic bacteria, 9×10^6-2×10^7 ; Lactic acid bacteria, 3×10₄ In the Nuruk T found were: Aspergillus oryzae group, 336×10^5; Black Aspergilli, 286×10^5; Rhizopus, 623×10^5; Penicillia, 264×10^5; Aerobic bacteria, 5×10^6-9×10^6; Lactic acid bacteria, 3×10⁴ b) Eighty to ninety percent of the aerobic bacteria in Nuruk S appeared to belong to Bacillus subtilis while about 70% of those in Nuruk T seemed to be spherical bacteria. In both Nuruks about 80% of lactic acid bacteria were observed as spherical ones. c) The population of yeasts in 1 g. of Nuruk S was about 6×10^5, 56.5% of which were TTC pink yeasts, 16% of which were TTC red pink yeasts, 8% of which were TTC red yeasts, 19.5% of which were TTC white yeasts. In Nuruk T (1 g) the number of yeasts accounted for 14×10⁴ and constituted of 42% TTC pink. 21% TTC red pink 28% TTC red and 9% TTC white. d) The enzyme activity of 1 g Nuruk S was: Liquefying type Amylase, D40/30,=256 W.V. Saccharifying type Amylase, 43. 32 A.U. Acid protease, 181 C.F.U. Alkaline protease, 240 C.F.U. The enzyme activity of 1 g Nuruk T was: Liquefying type Amylase D40/30,=32 W.V. Saccharifying type amylase ^(30)34.92 A.U. Acid protease, 138 C.F.U. Alkaline protease 31 C.F.U. 2. During the fermentation of $quot;Takju$quot; employing the Nuruks S and T the microflora and enzyme activity throughout the brewing were observed in 12 hour intervals. TTC pink and red yeasts considered to be the major yeasts were isolated and cultured. The strains (1×10^6/㎖) were added to the mashes S and T in which pH was adjusted to 4.2 and the change of microflora was examined during the fermentation. The results were: a) The molds disappeared from each sample plot since 2 to 3 days after mashing while the population of aerobic bacteria was found to be 10×10^7-35×10^7/㎖ inS plots and 8.2×10^7-12×10^7 in plots. Among them the coccus propagated substantially until some 30 hours elasped in the S and T plots treated with lactic acid but decreased abruptly thereafter. In the plots of SP. SR. TP. and TR the coccus had not appeared from the beginning while the bacillus showed up and down changes in number and diminished by 1/5-1/10 the original at the end stage. b) The lactic acid bacteria observed in the S plot were about 7.4×10^7 in number per ㎖ of the mash in 24 hours and increased up to around 2×10^8 until 3-4 days since. After this period the population decreased rapidly and reached about 4×10^5 at the end, In the plot T the lactic acid becteria found were about 3×10^8 at the period of 24 fours, about 3×10 in 3 days and about 2×10^6 at the end in number. In the plots SP. SR. TP, and TR the lactic acid bacteria observed were as less as 4×10^5 at the stage of 24 hours and after this period the organisms either remained unchanged in population or ceased to exist. c) The maiority of lactic acid bacteria found in each mash were spherical and the change in number displayed a tendency in accordance with the amount of lactic acid and alcohol produced in the mash. d) The yeasts had showed a marked propagation since the period of 24 hours when the number was about 2×10^8 ㎖ mash in the plot S. 4×10^8 in 48 hours and 5-7×10^8 in the end period were observed. In the plot T the number was 4×10^8 in 24 hours and thereafter changed up and down maintaining 2-5×10^8 in the range. e) Over 90% of the yeasts found in the mashes of S and T plots were TTC pink type while both TTC red pink and TTC red types held range of 2×10-3×10^7 throughout the entire fermentation. f) The population of TTC pink yeasts in the plot SP was as 5×10^8 much as that is, twice of that of S plot at the period of 24 hours. The predominance in number continued until the middle and later stages but the order of number became about the same at the end. g) Total number of the yeasts observed in the plot SR showed little difference from that of the plot SP. The TTC red yeasts added appeared considerably in the early stage but days after the change in number was about the same as that of the plot S. In the plot TR the population of TTC red yeasts was predominant over the T plot in the early stage which there was no difference between two plots there after. For this reason even in the plot w hers TTC red yeasts were added TTC pink yeasts were predominant. TTC red yeasts observed in the present experiment showed continuing growth until the later stage but the rate was low. h) In the plot TP TTC pink yeasts were found to be about 5×10^8 in number at the period of 2 days and inclined to decrease thereafter. Compared with the plot T the number of TTC pink yeasts in the plot TP was predominant until the middle stage but became at the later stage. i) The productivity of alcohol in the mash was measured. The plot where TTC pink yeasts were added showed somewhat better yield in the earely stage but at and after the middle stage the difference between the yeast-added and the intact mashes was not recognizable. And the production of alcohol was not proportional to the total number of yeasts present. j) Activity of the liquefying amylase was the highest until 12 hours after mashing, somewhat lowered once after that, and again increased around 36-48 hours after mashing. Then the activity had decreased continuously. Activity of saccharifying amylase also decreased at the period of 24 hours and then increased until 48 hours when it reached the maximum. Since, the activity had gradually decreased until 72 hours and rapidly so did thereafter. k) Activity of alkaline protease during the fermentation of mash showed a tendency to decrease continusously although somewhat irregular. Activity of acid protease increased until hours at the maximum, then decreased rapidly, and again increased, the vigor of acid protease showed better shape than that of alkaline protease throughout. 3. TTC pink yeasts that were predominant in number, two strains of TTC red pink yeasts that appeared throughout the brewing, and TTC red yeasts were identified and the physiological characters examined. The results were as described below. a) TTC pinkyeasts (B-50P) and two strains of TTC red pink yeasts (B-54 RP & B-60 RP) w ere identified as the type of Saccharomyces cerevisiae and TTC pink red yeasts CB-53 R) were as the type of Hansenula subpelliculosa. b) The fermentability of four strains above mentioned were measured as follows. Two strains of TTC red pink yeasts were the highest, TTC pink yeasts were the lowest in the fermantability. The former three strains were active in the early stage of fermentation and found to be suitable for manufacturing $quot;Takju.$quot; TTC red yeasts were found to play an important role in Takju brewing due to its strong ability to produce esters although its fermentability was low. c) The tolerance against nitrous acid of strains of yeast was marked. That against lactic acid was only 3% in Koji extract, and TTC red yeasts showed somewhat stronger resistance. The tolerance against alcohol of TTC pink and red pink yeasts in the Hayduck solution was 7% while that in the malt extract was 13%. However, that of TTC red yeasts was much weaker than others. Liguefying activity of gelatin by those four strains of yeast was not recognized even in 40 days. 4. Fermentability during Takju brewing was shown in the first two days as much as 70-80% of total fermentation and around 90% of fermentation proceeded in 3-4 days. The main fermentation appeared to be completed during :his period. Productivity of alcohol during Takju brewing was found to be apporximately 65% of the total amount of starch put in mashing. 5. The reason that Saccharomyces coreanuss found be Saito in the mash of Takju was not detected in the present experiment is considered due to the facts that Aspergillus oryzae has been inoculated in the mold wheat (Nuruk) since around 1930 and also that Koji has been used in Takju brewing, consequently causing they complete change in microflora in the Takju brewing. This consideration will be supported by the fact that the original flavor and taste have now been remarkably changed.

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.