• Journal of the Korean Applied Science and Technology
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• v.14 no.3
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• pp.63-69
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• 1997

Micellization range and cmc for the dilute aqueous solution of sucrose monoesters, that is, sucrose monolaurate, sucrose monomyristate, sucrose monopalmitate, sucrose monostearate and sucrose monooleate were investigated by computer programming. The extreme of the curvature of ${\sigma}$(C) as a new suggested method to determine the cmc and the micellization range was accomplished with computer programming. The values of cmc and micellization range can be obtained by the extreme of the curve by direct processing of only a few experimental data. The values of cmc particulary was in good agreement with those deduced intuitively from the shape of experimental curves of ${\sigma}$(C).

• 한국생물공학회:학술대회논문집
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• 2003.10a
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• pp.351-355
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• 2003

Response surface methodology was employed to study the interactive effect of sucrose, nitrogen, temperature and to optimize their levels to enhance the production of human granulocyte-macrophage colony-stimulation factor from Nicotiana tabacum cell suspension cultures. A 15-runs Box-Behnken design including three center points was the response surface method selected for the initial set of experiments. The analysis of the data from the Box-Behnken experiments showed interactive effects of sucrose:nitrogen, sucrose:temperature and nitrogen:temperature. The optimal combinations of sucrose, nitrogen and temperature for hGM-CSF production from surface plot were sucrose 90 g/L, nitrogen 41 mM and 22$^{\circ}C$, respectively. The optimization of there factors enhanced the hGM-CSF production by 2 times because high sucrose concentration stimulated the secretion of hGM-CSF and low temperature prevented hGM-CSF degradation in media by pretenses.

• Proceedings of the Korean Society of Plant Pathology Conference
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• 2003.10a
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• pp.74.2-74
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• 2003

Arabidopsis infected with beet curly top virus (BCTV) has the systemic symptoms like stunting of Plant growth, curling of leaves and shoot tips, and callus induction. The regulation of sucrose metabolism by BCTV infection is essential for obtaining the energy source in the process of virus replication and symptom development. Sucrose metabolism-associated gene expression and biochemical enzyme activity were analyzed with the rossette leaves and inflorescencestems of BCTV infected Arabidopsis by the time course of 1, 7, 14, 21 day postinoculation. The expression of invertase and sucrose synthase genes ( encoding sucrose-cleaving enzymes )was increased and reversely the level of Atkin10a ( sucrose non-fermenting gene ) was decreased, resulting by semi-quantitative reverse transcription polymerase chain reaction. The biochemical analysis of invertase and sucrose synthase activity was performed. The activity of neutral invertase in the inflorescence stems was elevated remarkably. The photosynthetic response in the source of sucrose metabolism was consistent with the down-regulation of ribulose 1,5 bisphosphate carboxylase gene, and lower activity than mock-inoculated plants. The levels of genes pertaining to the cell cycle, hormone, and biotic stress-related pathway showed an increase or a decrease dependent on viral symptoms. Therefore, sucrose sensing by BCTV infection can regulate the expression of sucrose metabolism-related key enzymes such as invertase and Atkin10a, and these gene products might influence to symptom development.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.4
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• pp.585-590
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• 2002

The effects of a high level of sucrose on the moisture content, water activity, protein denaturation and sensory properties in Chinese-style pork jerky were investigated. The pork jerky with different levels (0, 12, 15, 18 and 21%) of sucrose was prepared. Fifteen frozen boneless pork legs from different animals were used in this trial. Sucrose is a non-reducing disaccharides and would not undergo non-enzymatic browning. Some studies pointed out that sucrose might be hydrolyzed during freezing, dehydration and storage into glucose and fructose, and cause non-enzymatic browning in meat products. The results showed that moisture content and water activity of pork jerky decreased with increase of the level of sucrose. At the same time, shear value was increased due to the reduced moisture content and water activity by osmotic dehydration. However, a higher level of sucrose had a significantly negative effect on protein solubility and extractability of myosin heavy chain of pork jerky due to non-enzymatic browning. From the results of sensory panel tests, the pork jerky with 21% of sucrose seems to be more acceptable by the panelists in hardness, sweetness and overall acceptability.

• Journal of Life Science
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• v.10 no.6
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• pp.591-597
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• 2000

An investigation was conducted to elucidate the effect of sucrose, germicides and abscisic acid (ABA) in the preservatives on postharvest quality, such as fresh weight, solution uptake, vase life, diameter and thickness of flower, and chlorolhyll of leaf in cut chrysanthemum 'Kyoungsubang`. Fresh weight of cut chrysanthemum was highest in 250mg/L aluminum sulfate [{TEX}$Al_{2}(SO_{4})_{3}${/TEX}]+3% sucrose and 250 mg/L 8-hydroxyquinoline sulfate (8-HQS)+ 3% sucrose. Addition of sucrose and germicides inhibited microorganisms growth in solution, and apparently promoted solution uptake. The increased fresh weight seems to attribute to the elevated uptake. Germicide 8-HQS was more effective than {TEX}$Al_{2}(SO_{4})_{3}${/TEX} in the aspect of solution uptake and fresh weight. Treatment of 250 mg/L 8-HQS +3% sucrose showed the longest vase life (24.67±2.52 days) and the lowest rate of leaf chlorosis (or senescence). Addition of {TEX}$Al_{2}(SO_{4})_{3}${/TEX} and sucrose accelerated leaf chlorosis and increased diameter of flower, respectively. Sucrose treatment prolonged the vase life of flowers. Except control and 250 mg/L 8-HQS, content of chlorophyll was rapidly decreased after 6 days at upper, middle and lower leaves in order.

• KSBB Journal
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• v.28 no.4
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• pp.249-253
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• 2013

In this study, we analyzed the attachment amount and the surface properties, such as shape and attachment aspect of silver nanoparticles on the surface of salt and sucrose. In addition, we investigated the antimicrobial activity of silver nanoparticles by measuring total colony counts and total coliforms in sewage according to the time and the amount of silver nanoparticles. As a result, it is found that silver nanoparticles are attached on the surface of salt and sucrose from the SEM images and there is no microorganisms on the surface of salt and sucrose. Silver nanoparticles on salt were rod shape but silver nanoparticles on sucrose were round shape. Also, the content of silver was 0.735 mg/g on salt and 0.885 mg/g on sucrose. In all experiments, total colony counts and total coliforms sharply declined initially, and it decreased gradually as change the time. When injection amount of nano silver sucrose and salt increased, the width of decline was greater. The amount of total colony counts and total coliforms of nano silver salt was much lower and the disinfection efficiency was higher comparing with nano silver sucrose. That means the case of nano silver salt is much better at the antimicrobial activity.

• Food Science and Biotechnology
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• v.18 no.3
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• pp.717-723
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• 2009

Thermal degradation characteristics of sucrose was investigated. A 20% sucrose solution was heated to temperatures of $110-150^{\circ}C$ for 1-5 hr. Chromaticity, pH, organic acids, 5-hydroxymethylfurfural (HMF), free sugars, electron donating ability (EDA), and ascorbic acid equivalent antioxidant capacity (AEAC) of the heated sucrose solutions were evaluated. With increasing temperatures and times, the L-, a-, and b-values decreased; however, total color difference (${\Delta}E_{ab}$) increased. The pH and sucrose contents decreased, and fructose and glucose contents increased with increasing heating temperature and time. Organic acids, such as formic acid, lactic acid, and levulinic acid, and HMF contents increased with increasing heating temperatures and times. EDA (%) and the AEAC of the heated sucrose solutions increased with increasing heating temperature and time. The heated sucrose solution was more effective than unheated sucrose solution, having higher EDA (90 fold), and AEAC (13 fold).

• Journal of Plant Biotechnology
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• v.31 no.3
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• pp.209-217
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• 2004

The shoots of balloon flower (Platycodon grandiflorum A. DC.) in vitro germinated from seeds were cultured on MS basal medium containing 0.1 mg/L NAA under the various sucrose concentrations and with/without membrane filter (MF) on the lid of vessel. The growth responses were checked to obtain healthy plantlets. The $CO_2$ and $C_2$H$_4$ concentration in vessel without MF were higher than those with MF. The $CO_2$ concentration without MF was increased as days in culture went by whereas the $C_2$H$_4$ concentration was decreased. The plant growth with MF and high sucrose concentration was good. Fresh and dry weight of plantlets cultured in sucrose 4.5% with MF were higher than those in no sucrose without MF. Also the content of chlorophyll of plantlets cultured with MF was high and the content of sugar was shown a similar results and a remarkable difference between MF treatments, especially. Stomata cultured with MF was closer than that without MF and mesophyll of leaf were more developed with MF or in high sucrose concentration. When the plantlets were transplanted in the pot at 25$\pm$2$^{\circ}C$, 75% relative humidity and low PPFD (photosynthetic photon flux density), the percentage of survival after 13 days without MF was 0% but it was 100% with MF regardless of sucrose concentrations.

• Journal of the Korean Wood Science and Technology
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• v.48 no.3
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• pp.303-314
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• 2020

Gambir is a non-wood forest product with a potential of being used as wood adhesive, due to about 33% catechin in it. Meanwhile, catechins and sucrose have not been studied as adhesives. Therefore, basic characteristics of gambir-sucrose adhesives were investigated. In this research, adhesives were prepared by dissolving gambir and sucrose in distilled water, at different blending ratios of the gambir/sucrose such as 100/0, 75/25, 50/50, and 25/75 wt%. Furthermore, gas chromatography-mass spectrometry (GC-MS) was employed to determine the gambir chemical compositions, and Fourier transform-infrared (FTIR) spectroscopy was carried out to identify chemical bonds. Particleboards with a target density of 0.8 g/㎤ were then manufactured by hot-pressing for 10 min at 200℃. The internal bond (IB) strength of particleboard was subsequently measured. Based on the GC-MS analysis, 31.11% of catechin was identified. In addition, the viscosity, density, solid content, and gelation time of the adhesives, and insoluble matter content (IMC) in boiling water were 7.30~33.24 mPa.s, 1.2~1.3 g/㎤, 25.56~28.44%, 73~420 min, and 29.75~62.10%, respectively. Adding sucrose to the adhesive was observed to raise the IMC from 49.05 to 62.10%, at 180℃ and 200℃. FT-IR analysis showed that the gambir absorption peaks occurred at approximately 1620 cm^-1, assigned to the C=O stretching of 5-hydroxymethylfurfural, which tended to increase with the addition of sucrose. The reaction between gambir and sucrose was observed in the form of the dimethylene ether bridge. The 25/75 wt% gambir-sucrose adhesives and 200℃ hot-pressed temperature resulted in the highest IB strength (0.89 MPa), and met the requirement of JIS A5908-2003 type 18. Consequently, the gambir-sucrose adhesive could be used as a particleboard adhesive.

• Applied Biological Chemistry
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• v.27 no.3
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• pp.158-162
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• 1984

In order to estimate the basic data for the processing suitability of fruits, the contents of free sugars in citrus fruits(14 varieties) cultured in Jeju island, and peaches(4), grapes(4), pears(3) and apples(6) obtained from a local market were investigated by HPLC. The sucrose was the most abundant sugar in citrus fruits and peaches, and followed by fructose and glucose in order. The sugar contents in citru fruits was a wide difference according to the variety. In citrus fruit, the sucrose content was about 53 to 65% to total free sugars and the ratio of fructose to glucose was 1.0/0.8-1.1. The sugars present in grapes and pears were fructose of most abundance, glucose and sucrose in order. Jangshiprang pear showed 2 times higher fructose content than other variety. The free sugar in Taeyang and Hongok(Jonathan) apples were fructose, glucose and sucrose in order of abundance which fructose, sucrose and glucose in Golden Fuji and Mutsu.