• Journal of the Korea Concrete Institute
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• v.14 no.4
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• pp.589-596
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• 2002

In this paper, setting and strength performances of concrete containing saccharic type super retarding agents are investigated under various kinds and contents of super retarding agents. According to test results, as super retarding agents contents increase, slump shows to be increased, while air contents decrease about 1∼2％. Setting time shows to be retarded considerably with increase of super retarding agents. It takes 20 days after mixing to reach final setting in case of concrete containing gluconic acid more than 0.3％. And 10 days after mixing in case of enhancing sucrose, white and brown sugar. Compressive strength of concrete containing super retarding agents is lower than that of plain concrete at early age. However, it keeps up with and exceeds the compressive strength of plain concrete at later age. White sugar md brown sugar shows positive performances in delaying setting time and strength compared to existing super retarding agents. n further investigations on durability are conducted, it is thought that application of white sugar as super retarding agent is available.

• Journal of the Korea Institute of Building Construction
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• v.23 no.6
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• pp.703-714
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• 2023

This research conducts a series of tests to investigate the setting retarding properties and strength development in cement pastes incorporating various types and dosages of sugar-based super retarding agents. Six such agents, including Sucrose, Sugar powder, Saccharin, Aspartame, Stevioside, and Mogroside, commercially available, were selected for evaluation. The study also examines the micro-structural properties of these cement pastes. The test mixtures were prepared using a 27.5% water-to-cement ratio and ordinary Portland cement. Micro-structural analyses were conducted using Scanning Electron Microscopy(SEM), X-Ray Diffraction(XRD), and Energy Dispersive Spectroscopy(EDS). The findings reveal that the incorporation of sucrose, sugar powder, and stevioside significantly retards the setting time. Particularly, adding 0.1% sucrose extended the setting time by approximately two-fold compared to the control(Plain) mixture. Most mixtures, barring those with sugar powder and stevioside, exhibited compressive strength comparable to the Plain mixture. Notably, with 0.2% sucrose, strength measurements were not feasible at 1 day, but at 3 days, the strength gains aligned with the Plain mixture. XRD, SEM, and EDS analyses confirmed the hydration delay(set retarding) of C3S due to sucrose, with further quantitative corroboration provided by EDS. SEM was used to verify the presence or absence of hydration products. The study concludes that sucrose, as a sugar-based retarder, offers effective set retarding capabilities and compressive strength development in concrete.

• Journal of Periodontal and Implant Science
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• v.16 no.1
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• pp.93.1-93.1
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• 1986

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.2
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• pp.346-351
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• 1996

본 연구는 고등학교 1학년 여학생 25명을 대상으로 한달간 평소 염분에 대한 염미도(염분 섭취력)를 측정하여 동일한 농도의 염분용액일지라도 염분용액의 내용물에 따라 염미도에 차이를 나타내는 지의 여부를 확인하고자 1개월간 염분 섭취력을 측정하여 저염 선호 섭취력군, 정상 선호 섭취력군, 고염 선호 섭취력군으로 나누어 과거의 염분 섭취력이 짠맛 기호에 변화를 초래할 수 있는지를 조사한 것이다. 동일한 농도의 염분용액일지라도 염분용액의 내용물을 달리하는 방법으로 0.9% 동일한 농도의 순수 염분액, 1%초산과 3% 백설탕을 혼합한 혼합 염분액, 간장으로 간을 맞춘미역국, 된장으로 간을 맞춘 시금치국, 소금으로 간을 맞춘 콩나물국 등의 5종을 만들고 실험 대상자에게는 평상상태, 24시간 금식, 저단백 식사, 고단백 식사 등의 4종의 상태로 조건을 준 후 상기에서 준비된 실험용액을 맛보게 한 후 최적 염분 염미도를 짜다, 적당하다, 싱겁다로 평가하도록 하였다. 결과는 다음과 같다. (1)식염 섭취량은 고염 섭취력군에서 가장 높았으며, 한국인의 평균 섭취량 보다 높았으며, 한국인의 평균 섭취량 보다 높았다. (2)과거의 염분 섭취력이 신체조건의 변화와 용액의 종류에 따라 염분 기호에 영향을 미쳤으며 특히 간장미역국, 된장시금치국, 소금콩나물국 같은 조미된 음식을 선호하였다. (3)식염 배설량은 1일전의 섭취력과 무관하게 거의 일정하게 배설되었다.

• Food Science and Preservation
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• v.24 no.1
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• pp.84-92
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• 2017

Chicken breast jerky (CJ) was prepared by drying chicken breast at $50^{\circ}C$ for 9 hrs after marinating it in a various sweetening sauce including white sugar (WS), brown sugar (BS), rice syrup (RS), fructooligosaccharide (FO), pineapple concentrate (PC), Rubus coreanus extract (RCE), or honey (H), and its physicochemical and sensory properties were investigated. The CJ was found to contain 22.5-25.0% moisture, 41.0-46.6% protein, and 0.4-1.0% fat, which indicates that it could serve as a high-protein and low-fat snack. The type of sweeteners significantly affected the yield, pH, total viable cell count, and water activity of the CJ, showing ranges of 40.9-50.1%, 5.2-5.9, $2.5-6.2{\times}10^4CFU/g$, and 0.74-0.81, respectively. Both the water activity and pH were the lowest in CJ-RCE where of the highest in CJ-WS. The cohesiveness, springiness, and chewiness of the CJ significantly differed depending on the type of sweeteners (p<0.05). CJ-RCE showed the best taste and overall acceptability in a sensory test. After storage at $50^{\circ}C$ for 2 weeks, thiobarbituric acid reactive substance (TBARS) content (58.3 malondialdehyde (MDA) mg/kg) of CJ-RCE was much lower than those of control beef (75.6 MDA mg/kg) and pork jerky (98.0 MDA mg/kg), showing the good oxidative stability of CJ-RCE. Overall, marination in RCE sauce was suitable for the preparation of CJ with good quality in terms of its water activity, fat and protein contents, sensory property and oxidative stability.

• Journal of Mushroom
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• v.10 no.1
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• pp.21-28
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• 2012

Studies were made to optimize the media composition and cultural condition for mycelial growth of Agrocybe cylindracea. Sawdust spawn of media composition for optimal growth was found to be pine sawdust combination of 30% wheat bran and poplar sawdust combination of 20% corn bran were the best of the optimal combination. The optimal concentration of white sugar was 1.0~1.5%. The nitrogen sources was found to be yeast extract and soybean powder. Also, optimal concentration were $0.7g/{\ell}$ and $0.1g/{\ell}$, respectively. The mineral sources of optimal medium compositions were $MgSO_4{\cdot}7H_2O\;0.3g/{\ell}$, $KH_2PO_4\;0.5g/{\ell}$ and $K_2HPO\;1.2g/{\ell}$. Optimal amount of inoculum for cultivation of A. cylindracea were $20{\sim}25g/850m{\ell}$ and $25m{\ell}/850m{\ell}$ in the sawdust spawn and liquid spawn, respectively.

• Korean Journal of Food Science and Technology
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• v.38 no.2
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• pp.197-201
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• 2006

Long-term storage technology was developed to extend shelf-life of citron (Citrus junos). Changes in quality characteristics of blanched and frozen citron peels (type A, without blanching for control; type B, blanched at $95^{\circ}C$ for 2 min; type C, blanched at $95^{\circ}C$ for 2 min, sugar added; type D, blanched at $95^{\circ}C$ for 5 min) during frozen storage were evaluated. Citron jam was prepared using frozen citron sample B, which showed the highest quality characteristics during storage, and high quality characteristics, such as yield and overall acceptability, were obtained when using 40% frozen citron, 41% sugar, 18.56% glutinous starch syrup, 0.39% pectin, and 0.05% citric acid. During storage of both blanched and frozen citron peels and citron jam made of frozen citron peel, changes in characteristics such as pH, total acids, soluble solids, and browning, were lower than those of control. Sensory evaluation for sourness, sweetness, and overall acceptability of citron jam made with frozen citron peel during storage showed higher values than those of control.

• Journal of Nutrition and Health
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• v.50 no.5
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• pp.426-436
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• 2017

Purpose: To compare the extent to which three different levels of D-ribose in sugar reduce the glycemic index (GI) and blood glucose response in healthy adults. Methods: Healthy adults (eight male and six female participants, n = 14) fasted for 14~16 h after eating the same dinner. Participants were then randomized to receive glucose, sucrose, sucrose containing 5% D-ribose (RB5), sucrose containing 10% D-ribose (RB10), or sucrose containing 14% D- ribose (RB14) every week on the same day for 10 weeks (repeating the sample twice). Blood samples were collected by finger prick before and 15, 30, 45, 60, 90, and 120 min after starting to eat. Results: We observed a decreased glycemic response to sucrose containing D-ribose. GIs for sucrose, RB5, RB10, and RB14 were 67.39, 67.07, 47.57, and 45.62, respectively. GI values for sucrose and RB5 were similar to those for foods with a medium GI, and GI values for RB10 and RB14 were similar to those for foods with a low GI. The postprandial maximum blood glucose rise (Cmax) with RB14 was the lowest among the test foods. Cmax values for RB10 and RB14 were significantly lower than that for sucrose. Conclusion: The results of this study suggest that sucrose containing D-ribose has an acute suppressive effect on GI and Cmax. In addition, D-ribose active elements in sugar may be effective in preventing blood glucose spikes induced by sucrose intake.