• Journal of Ecology and Environment
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• v.29 no.3
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• pp.185-189
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• 2006

Optimum tapping size and number for sap collection were investigated to minimize damage on tree growth and secure resources for sap by sap collection of Acer mono. The amounts of sap collected by tapping size of 12 mm, 10 mm and 8 mm was 189 L, 140 L and 193 L, respectively. Fusion rates by tapping size were 100% for 8 mm, 89% for 10 mm and 85% for 12 mm, respectively. Amount of sap by size and number of tapping were much at three, two and three tappings to small, middle and large diameter tree in case of 8 mm tapping, and it was large in quantity at two tappings of 12 mm tapping to large diameter tree, respectively. Trees tapped from one to three tappings of 8 mm size for small diameter tree with treatment of DB ointment (mixture of thiophane ointment and 2% bamboo charcoal powder) were completely filled up within 6 months. Diameter growth by number of tapping of 8 mm size was 0.60 mm for one tapping, 1.12 mm for two tappings and 0.47 mm for three tappings to small, middle and large diameter tree, respectively. In case of 12 mm tapping size, diameter growth was fast in the order of large (0.55 mm), middle (0.30 mm) and small (0.23 mm) diameter tree, respectively.

• Journal of Korean Society of Forest Science
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• v.84 no.4
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• pp.415-423
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• 1995

This study was conducted to analyze the chemical composition, nutritional contents, and saponin in the xylem sap of Acer mono Max. From Feb 25 to Mar 4, 1994, spring sap was collected by making holes with 1.7cm diameter on the trunk of trees in Mt. Baekwoon and Mt. Jiri. Sugars were quantified by HPIC, amino acids by amino acid analyzer, saponins by TLC, HPLC, and $^1H$ & $^{13}C$ NMR. Major component of the sap was sucrose at a concentration range of 0.68 to 2.01%. Following minor components were found: glucose at 0.03-0.11%, and fructose at 0.01-0.03% as sugars, lipid at 0.03%, threonine at 0.152%, lysine at 0.038%, arginine at 0.068% as amino acids, ash at 0.1%, Ca at 175ppm, Fe at 2ppm, P at 19ppm, K at 16ppm, Na at 31ppm as minerals, vitamin $B_1$ at 0.6ppm, vit. $B_2$ at 0.1ppm, and vit. C at 19ppm. A trace of phenolic compounds was found by TLC, while saponin commonly reported in high-quality ginseng roots was not found in maple sap. It is concluded that sap of Acer mono contains a good variety of natural compounds such as sugars, amino acids, Ca, Fe, and vitamins to serve as an excellent source of very natural and health-promoting drink.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.6
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• pp.911-916
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• 1995

Even though the saps have been consumed as beverage in Korea for a very long period of time, a little research has been conducted on the chemical composition. We determined mineral, free sugar, composition amino acids and nucleotides in the sap of Gorosoe(Acer mono Max.) and Sugar Maple(Pseudo-sieboldianum Kom.) collected from Sancheong, Kurye and Hamyang. The contents of solid, crude protein and ash were 1.1~3.3%, 0.03~0.12% and 0.02~0.05% in the sap of Gorosoe and Sugar Maple, respectively. The detectable nucleotides were CMP, UMP, IMP, GMP, AMP and hypoxanthine. Free sugar that we determined in the sap of Gorosoe and Sugar Maple were sucrose, fructose and glucose, but maltose was not detected. The chief component of saccharides in the sap was sugar and ranged from 7.1 to 36.6g/L. Especially, the sucrose contents in the sap of Gorosoe and Sugar Maple from Hamyang were higher 3.7 and 2.2 times than those from the other samples. The prominent minerals in the sap were calcium and potassium. The calcium concentration was ranged from 99.0~153.3mg/L in the sap of Gorosoe and was ranged from 21.2~32.4mg/L in that of sugar maple. The sap of Gorosoe and Sugar Maple were composed of 18 and 15 kinds of amino acid respectively, and the total contents of amino acid were in the range of 0.7~29.3mg%. The major amino acids in the sap of Gorosoe were taurine, serine, glutamic acid and aspartic acid in decreasing order. Taurine contents in the sap of Gorosoe and Sugar Maple was found to be the dominant amino acid.

• Journal of Korean Society of Forest Science
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• v.87 no.4
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• pp.510-518
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• 1998

This study was carried out to investigate the drinking patterns of sap water of Acer mono by on-the-spot visitors. The survey was done from late-February to mid-March in the 3 major sap water tapping regions, such as Piagol of Mt. Chiri in Kurey, Okryong of Mt. Baekun in Kwangyang, and Mt. Chokey in Sunchon, Chonnam. A total of 300 visitors over 20 years old, 100 visitors in each region, were interviewed personally to make up questionnaires, irrespective of sex. The purpose of drinking, the frequency of visit, the modes of traffic, the length of stay, drinking amount per person, one's opinions after drinking, drinking plans and patterns, and intention of drinking processed sap were investigated and examined. Wide range of age groups from twenties to sixties drank sap water. Visitors drank sap water in order to keep health, to promote mutual friendship, and so on. 44% of sap drinkers visited for the first time, and 71% visited by private automobiles holding the first place. 59.7% of visitors spent only a day, but 40.3% passed one or two nights to drink sap water. For drinking amount of sap water, $3-6{\ell}$ a was consumed by 31.3% of visitors, under $3{\ell}$ or $9-12{\ell}$ by 22.7% $6-9{\ell}$ by 12.7% and so forth. 74% of visitors felt sap water sweet and favorable, but were doubtful about the efficacy of sap water. 79.0% of visitors had a plan to drink sap water again next year, 40% of whom preferred a day's visit to overnight staying (29%) or 3 days' staying (6%). 45% answered to plan to drink sap water with having meals, and 43% with having meals and passing a night. More than half (54.3%) of the visitors were inclined not to drink processed sap water for the reasons of unreliable quality, unwillingness for process, change in quality, etc.

• The Korean Journal of Food And Nutrition
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• v.23 no.1
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• pp.84-87
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• 2010

Effects of gamma irradiation on microbiological changes of Gorosoe sap were characterized during a post-irradiation storage at $4^{\circ}C$. The aseptically collected sap was irradiated and stored at $4^{\circ}C$ for 0 to 60 days and analysed for standard plate counts and 16S rDNA. There were significant differences in the total number of colony forming units(CFUs) of bacteria between irradiated and non-irradiated control sap. Bacteria of non-irradiated sap were present at levels of $1.5{\times}10^4{\sim}2.3{\times}10^8\;CFU/m{\ell}$, whereas no viable microbial cells were detected in sap after 10 kGy of irradiation during storage. According to the 16S rDNA sequence analysis, bacterial community structures decrease with time and the most abundant strain was Pseudomonas species. Our results suggested that gamma irradiation can be used to enhance the shelf-life of Gorosoe sap.

• Journal of agriculture & life science
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• v.45 no.2
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• pp.51-59
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• 2011

This study was conducted to analysis the growth characteristics and the diameter at breast height (10 cm) reached ages in natural stand and platation for the optimal planting density and planting timing of Acer mono for. rubripes. There was high correlation between the DBH and crown diameter (E-W: r=0.82, S-N: r=0.76) in natural stand, and between the DBH and crown diameter (E-W: r=0.76, S-N: r=0.90) in plantation. In natural stand, average reached age on DBH 10 cm was $21.1{\pm}7.0$, and was $9.2{\pm}1.3$ in plantation. Therefore, the collectable timing of sap in artificial planting short approximately 2.3 times over the natural regeneration.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.10
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• pp.1482-1487
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• 2011

This study evaluated the physicochemical characteristics and nutritional components of Goroshoe (Ace rmono Max.) sap related with collection periods. The changes of browning index, turbidity, pH, total acidity, organic acids, free sugar, crude protein, crude ash, and minerals were investigated. Browning index and turbidity were slightly increased, while pH and total acidity were not changed as collection periods increased. Citric acid decreased slightly from 0.081 to 0.045 mg/mL at middle collection periods. Malic acid also decreased from 0.494 to 0.416 mg/mL at middle collection periods but then afterward increased to 0.674 mg/mL as collection periods increased. Sucrose decreased from 1.759 to 1.000%, while fructose increased from 0.023 to 0.044% as collection periods increased. Crude protein increased remarkably from 0.80 to 17.49 mg% as collection periods increased. Crude ash decreased slightly from 0.04 to 0.03% at middle collection periods, and then increased afterward to 0.06% as collection periods increased. Potassium increased from 13.43 to 49.75 mg/L as collection periods increased. These results indicate that the useful components of Goroshoe sap increased with increasing collection periods, but turbidity could be reduced.

• Journal of agriculture & life science
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• v.44 no.5
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• pp.15-22
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• 2010

Vegetation structure and soil condition were analyzed to provide information for effective management of Acer okamotoanum community. Importance value of A. okamotoanum in upper layer was highest as 120.7, and that of Camellia japonica in middle and lower layer was highest as 61.8 and 15.7, while those of A. okamotoanum were 37.5 and 2.6, respectively. Taxus cuspidata var. latifolia which was designated as vulnerable species by Korea National Arboretum began its existence in lower layer. Species diversity and evenness were 0.674 and 0.706 in upper layer, 0.947 and 0.805 in middle layer, and 1.312 and 0.938 in lower layer, respectively. Soil pH of A. okamotoanum community was 5.79. The contents of organic matter, total N, and available $P_2O_5$ were 7.2%, 0.33%, and 51.1ppm, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.6
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• pp.691-695
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• 2008

The study was carried out to evaluate the antimutagenic effects in methanol extracts of Korean soybean paste (doenjang) added with various kinds of water (germanium water, painted maple sap) or salt (sun-dried salt, roasted salt, one time bamboo roasted salt, nine times bamboo roasted salt). Methanol extracts of germanium water doenjang (Ge-D) and painted maple sap (Acer mono Max) doenjang (PM-D) exhibited significant inhibitory activity ($56{\sim}62%$) against aflatoxin $B_1$ ($AFB_1$) by adding of 1 mg/plate in Ames test. Also, methanol extracts of Ge-D and PM-D showed stronger antimutagenic activity toward N-methyl-N'-nitro-N-nitrosoguanidine (MNNG) in SOS chromotest than traditional doenjang (TD). Methanol extracts of doenjang made with four kinds of salt revealed antimutagenic activity toward MNNG; especially, doenjang extracts using one-time bamboo roasted salt (B1-D) showed 94% inhibition at the concentration of 5 mg/plate. Methanol extracts of B1-D also had the strongest inhibitory effect against MNNG of doenjang made with different salts in SOS chromotest. As the results indicate, the various kinds of water and salt have had separate effects on the antimutagenic activity of doenjang; therefore, further research on various physiological functions of water or salt added traditional doenjang is needed.

• The Korean Journal of Food And Nutrition
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• v.19 no.3
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• pp.318-326
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• 2006

Soy sauce was prepared with the addition of Gorosoe and Kojesu saps instead of tap water to make ordinary soy sauce, respectively. The changes of free sugar, organic acid, mineral, amino acid and nucleotides and other compounds during the fermentation of soy sauce were assessed. The free sugar were found to be fructose, glucose, galactose and sucrose in soy sauce of saps but sucrose was not detected in ordinary soy sauce. Galactose contents were dominant free sugar in all samples. The contents of butyric acid were dominant among 7 kinds of organic acid while fumaric acid was trace amount during the fermentation of soy sauce. The contents of potassium and phosphorus among 13 kinds of minerals were dominant during the fermentation of soy sauce. In the amino acid composition of soy sauce, dominant amino acid was glutamic acid(185.6${\pm}$1.0 mg/100 ml above), but proline and arginine were not detected. AMP detected above 7.5${\pm}$O.2 ${\mu}$mol/100 ml was dominant while inosine was not detected during the fermentation of soy sauce. The results of sensory evaluation in the fermented soy sauce of Gorosoe was 'liked more' than that of soy sauce of Kojesu and control.