• Proceedings of the Korean Society of Sericultural Science Conference
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• 2003.04a
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• pp.39-39
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• 2003

과실류의 단맛 결정인자인 유리당의 함량을 계통별로 분석하여 생식 및 가공 식품의 원료로서 오디의 이용성을 높이고 오디의 과실화 촉진을 위한 기초자료를 제공함은 물론 오디 생산용 뽕나무 육종효율을 높이기 위하여 유전자원으로 보존 중인 뽕나무 계통에 대하여 결실 오디를 채취하여 유리당의 조성과 함량을 비교ㆍ분석하였다. 동시에 유리당의 함량이 높은 계통을 선발하여 수량, 과중, 당도 등 과실적 특성을 고려하여 오디생산용 계통으로서의 가능성을 검토하였다. (중략)

• Journal of Sericultural and Entomological Science
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• v.45 no.2
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• pp.80-84
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• 2003

The component and content of free sugar in mulberry fruits were evaluated. In all accessions, fructose and glucose were identified as the major free sugar. The ratio of two components appeared in the same level. But CV (coefficient of variation. ％) of fructose and glucose were 23.6％, 23.4％, respectively. It might suggest that varietal variation exists in sugar contents. The mean of total free sugars were 9.11${\pm}$2.14％. Among the tested 49 accessions, ‘Geunanosang’ showed the highest total free sugars in 14.67％, whereas ‘Cheongsipyung’ showed the lowest total free sugars in 5.57％. Also fruity characteristics as well as total free sugars to select the desirable mulberry varieties for the production of fruit were researched and analyzed. From that results, four suitable varieties such as ‘Hwansipchosaeng’, ‘Junggojo’, ‘ Kaery-angchosaengsipmunja’, and ‘Geunanosang’ were selected.

• Journal of the Korean Society of Food Culture
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• v.3 no.4
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• pp.385-390
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• 1988

This study was conducted to determine the interconversion of sugars in persimmon during the drying process and the textural properties of raw and dried persimmons using the changes of some chemical constituents, the analysis of sugar component, and the measurement of texture. Five varieties of persimmons were used in this experimment. As the drying proceeded, content of acetaldehyde and alcohol increased while soluble tannin content rapidly decreased. The rapid changes of these component obserbed in kyongsan Bansi and Hiratanenashi. Soluble sugars detected in raw persimmons were mainly glucose, fructose and sucrose. The content of sucrose was rapidly decreased in early stage of drying, while glucose and fructose were rapidly increased. The nearly same amount of glucose and fructose presented in the dried persimmon although there were some differences among varieties tested. The major component of white powder developed on the surface of dried persimmon was almost glucose. The texture profile analysis of the raw and dried persimmons was made with texturemeter and the quality of the dried persimmons was sensory evaluation method. Hiratanenashi and Sagoksi were determined as the suitable varieties in the processing of dried persimmons, but the varieties of Changdungyee and Namyang Susi were not suitable.

• Korean Journal of Plant Resources
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• v.10 no.1
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• pp.1-5
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• 1997

Proximate composition and the contents of free sugar and amino acid of Korean arrowroot were invesigated to develop and produce the high quality processed products. A higher content of moisture, protein, and fiber were found in male arrowroot than in those of female. Among the total free sugars, sucrose was the highest components and fructose and glucose were follwed. In Korean arrowroot, 17 amino acids were determined and proline of male arrowroot and aspartic acid of female arrowroot were found to be the major components. Arginine was abundant in male arrowroot, while aspartic acid was abundant in female arrowroot on the samples of November. Leucine was abundant in male arrowroot and glutamic acid was in female arrowroot in the samples of February. Among the free amino acid of Korean arrowroots, proline was the most plentiful and major components were histidine, alanine and serine.

• Proceedings of the KOR-BRONCHOESO Conference
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• 1996.04a
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• pp.87-87
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• 1996

상기도 점막의 분비세포와 이로부터 분비되는 점액은 각 부위에 따라 형태학적, 기능적 특성이 다르다. 특히 후두의 성대부위는 발성시 고속의 마찰진동이 있게 되어 성대상피를 보호하기 위한 윤활제 역할의 점액이 필요하다. 점탄성과 밀접한 연관이 있는 점액당단백질 분비세포의 조성비율과 밀도를 알기 위해서 개 10마리의 후두, 기관, 상악동, 비강점막을 채취하여 periodic acid-Schiff, alcian blue 1.0, alcian blue 2.5, high iron diamine-alcin blue염색을 하여 다음과 같은 결론을 얻었다. 1. 후두점막에서 선포의 밀도는 성문부의 후두실 상부에서 가장 높았다. 2. 후두점막에서 점액세포의 조성은 성문상부에서 가장 높았고, 장액세포의 조성은 성문부에서 가장 높았다. 3. 황화점액의 조성비는 성문부가 성문상부, 성문하부보다 유의하게 높았고, 후두의 세 부위와 기관에서 상악동과 비강보다 유의하게 높았다. 4. 타액점액의 조성비는 성문부에서 성문하부보다 유의하게 낮았으며, 성문부는 성문상부에 비해서도 통계적 유의성은 없었으나 낮은 경향을 보였다. 5. 상기도의 각 부위에서 당단백질의 조성비는 모든 부위에서 중성점액이 가장 높았고 산성점액중 성문부에서는 황화점액이 타액점액보다 유의하게 높았으며 성문하부, 상악동, 비강에서는 타액점액이 황화점액보다 유의하게 높았다. 이상의 결과에서 성문부에서 나타나는 높은 장액세포의 비율과 점액당단백질 조성의 특징이 성문부 점액의 성대운동에 대한 윤활작용에 적합한 생리적 역할을 담당하는 것으로 생각된다.

• Korean Journal of Food Science and Technology
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• v.27 no.1
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• pp.36-40
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• 1995

Yam(Dioscorea) tubers were used as one of the dietary starches in Korea, China and Japan because of its characteristic properties. Yam tubers were powdered after freeze drying the sliced tubers to investigate carbohydrates. Chemical properties such as proximate components and carbohydrates were studied using three varieties of Korean yams, namely. D. batatas, D. aimadoimo and D. japonica. The proximate components of yam tubers showed that the major components of Korean yam tubers were carbohydrates and moisture. The main components of free sugars in yams were identified as fructose, glucose, sucrose and maltose. In addition to these four sugars, there were two unidentifiable peaks whose areas are too big to ignore. These results were obviously different from other reported data of free sugars in yams. The main components of total sugars were mannose and glucose.

• Proceeding of Spring/Autumn Annual Conference of KHA
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• 1991.09a
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• pp.1-5
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• 1991

• Analytical Science and Technology
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• v.10 no.5
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• pp.362-369
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• 1997

Chemometric technique was applied to the sugar composition in five honeys of known botanical or geographical origin following HPLC. Fructose and glucose were predominant carbohydrates in honeys, and small amount of sucrose was also detected in one sample. Sugar contents in honeys samples were compared by the geographical or botanical origin. Fructose/glucose ratio ranged from 0.99 to 1.55 was obtained and these results are in good agreement with the ratio of literature. The plot of principal components analysis(PCA) showed that different honey samples grouped into distinct cluster by the geographical or botanical origin. Increasing the first or second principal component score, higher amount of sugar or less fructose/glucose ratio was observed in PCA plot. Chemometric approach was very useful to provide pattern recognition of sugar profile or quality indices of honey sample and to detect adulteration.

• Journal of Nutrition and Health
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• v.11 no.3
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• pp.21-24
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• 1978

In order to estimate the chemical composition of Raspberry (IR Crataegifalius), the free amino acids were analyzed by amino acid autoanalyzer, and organic acids contents were determined by gas chromatography and the free sugars were detected by paper chromatography. The results obtained were as follows: 1) The free amino acids found in Raspberry were 18 kinds of them, especially, all essential amino acids were showed, and lysine was abundant among them, consequently it was found that the composition of amino acids in Raspberry is more superior than those of the other fruits. 2) The organic acids in Raspberry were found citric acid, tartaric acid, malic acid and fumaric acid. It was found that the quantity of the organic acids was less than those of other common fruits. 3) Sugar such as glucose, fructose, maltose and mannose were detected by paper chromatography.

• Applied Chemistry for Engineering
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• v.9 no.2
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• pp.300-305
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• 1998

Kinetics of termonomer emulsion polymerization during interval II (i.e, after completion of latex particle formation) were studied through pseudo-homopolymerization (PHP) method. Extended Smith-Ewart equation and equation of instantaneous polymer composition are respectively reduced to the corresponding equation for homopolymerization by defining average rate constants. Average number of radicals per particle and instantaneous polymer compositions were respectively predicted by varying termonomer composition within latex particles for systems containing no more than one growing radical per particle. Styrene-Methyl methacrylate-Acrylonitrile (SMA) system was used for model calculation.