• Korean Journal of Agricultural Science
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• v.40 no.2
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• pp.87-91
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• 2013

The major characteristics of the developed corn hybrids were compared at each different planting time; 1st time(April 28) and 2nd time(August 20), respectively. Among traits surveyed, stem height showed highly at 1st time than 2nd, while ear height, stem diameter and ear length were similar at two times. Sugar content of the used hybrids showed highly at 2nd planting time than 1st. Pericarp thickness was also high at 2nd planting time. Especially, among hybrids CNU99 was the highest in stem height and ear length, CNU11 and CNU56 were high in sugar content, and CNU51 and CNU124 were thiner than other hybrids in pericarp thickness. Accordingly, these hybrids will be planted and recognized in 2nd yield trial for superior corn hybrid selection.

• Proceedings of the Korean Society of Crop Science Conference
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• 2007.11a
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• pp.255.1-255.1
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• 2007

• The Korean Journal of Food And Nutrition
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• v.32 no.3
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• pp.226-235
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• 2019

In this study, the product characteristics and physicochemical properties were investigated through collection of commercial porridge. The addition rate of grain raw materials was about 6.5~11.75%, glutinous rice was added at a rate of about 23~60% to improve the viscosity and various other food additives were used. The moisture content characteristics varied among the products. The rotational viscosity of CP (Commercial Porridge)4 was the highest at 39,054 cP, while the flow viscosity of CP3 was least at 4.80 cm/30 seconds. The starch content differed among the products in the range of total starch 6.96~8.08%, amylose 1.41~2.61%, total sugar 6.55~12.81% and reducing sugar 0.50~0.99%. Particularly, total sugar showed a very high correlation (-0.920) while rotational viscosity and color value (b) showed significant correlation with most of the properties i.e. moisture, solids content etc. There was a rapid increase in the reactivity of starch degrading enzyme at the early stage of the reaction which gradually decreased with time. The physicochemical characteristics of commercial porridge presented in this study could be expected to increase the industrial use value of the related research because it considers the quality of the currently commercialized porridge for the future selection of suitable porridge raw materials.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.36 no.4
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• pp.300-304
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• 1991

Several experiments were conducted to elucidate a possibility of sweet sorghum, sugar beet and sugar cane as the resources of bio-energy which were collected from Philipine, India, Japan and Gene -bank in Korea. The experiments were carried out in Chinju, Korea from 1986 to 1988. When sweet sorghum cultivars were taken from 70 to 118 days after sowing on May 20, 1988 upto heading stage, the sugar content of stem was 6 to 14% and yielded 4 to 10ton per l0a in terms of the total fresh weight of plant. Sugar beet root contained 9.2 to 19.8% in sugar producting 3,542 to 6. 397kg per l0a. Meanwhile. the sugar content in stem of sugar cane was 15.2 to 16.7% and final growth the late October in this particular region. Particularly, F1 hybrid cultivar(s-l) of sweet sorghum could be harvested twice in a year. The alcohol quantity obtained from the juice of sweet sorghum was 180$\ell$ per l0a and was increased as sowing date was earlier. The results suggested that it would be possible to utilize the sugar crops as bio-energy resources using improved cultural methods and effective fermentation techniques.

• The Korean Journal of Food And Nutrition
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• v.32 no.5
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• pp.425-433
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• 2019

Sikhye is a traditional rice beverage, produced from steamed rice, barley or wheat malt and water. Nine varieties of barley and seven varieties of wheat cultivars were investigated and compared quality characteristics, diastatic power, and activities of ${\alpha}$- and ${\beta}$-Amylase. For barley malt, the crude lipid and protein content of malt 1.74~2.42% and 10.71~14.36%, respectively. Also, the crude lipid and protein content for wheat malt 1.57~1.71% and 10.07~13.59%, respectively. The 'Dahyang' barley showed the highest diastatic power with $117.61^{\circ}L$, while for wheat, 'Baegjoong' produced the highest diastatic power with $85.25^{\circ}L$. The enzymatic activities, ${\alpha}$- and ${\beta}$-Amylase for barley cultivar was $110.17{\sim}214.70{\mu}nit/g$ and $869.73{\sim}1,638.43{\mu}nit/g$, respectively. Likewise, ${\alpha}$- and ${\beta}$-Amylase for wheat cultivar was $73.19{\sim}132.23{\mu}nit/g$ and $726.70{\sim}889.30{\mu}nit/g$, respectively. The highest sugar content of Sikhye from barley was $11.10^{\circ}Bx$ ('Hyeda'), while from wheat, was $10.20^{\circ}Bx$ ('Baegjoong'). Among the four free sugar components analyzed from Sikhye, maltose was the highest in all cultivars. The highest maltose content was produced in 'Dahyang' Sikhye at 6.91%. There was significant positive-correlation among the diastatic power and enzymatic activities of malt and free sugar components in Sikhye.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.46 no.1
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• pp.29-34
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• 2001

A sweet sorghum [Sorghum bicolor (L.) Moench] cultivar was planted on 9 and 30 June 2000 at plant densities of 4, 6, 8, 10, and 12 plants $m^{-2}$ to determine the optimum plant density in Jeju region. There were no significant planting date x plant density interactions for most traits measured. Delaying planting from 9 to 30 June delayed 21 days in heading date, and significantly decreased plant height, the number of productive stems $m^{-2}$/, and lodging. Fresh stem yield tended to be higher at the 9 June planting date than at the 30 June planting date, but total sugar and ethanol yields were not significantly affected by planting date. Percentage of soluble solid was higher at the 30 June planting date compared with the 9 June planting date. Fresh stem, total sugar, and ethanol yields quadractically increased from 22.9 to 36.7 $t^{-1}$, from 1.66 to 2.54 $t^{-1}$, and from 945 to 1440 $L^{-1}$, respectively, with increasing plant density. The optimal plant densities for the maximum fresh stem, total sugar, and ethanol were estimated to be 10.7, 9.6, and 9.9 plants $m^{-2}$ respectively.

• Journal of the Korean Society of Tobacco Science
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• v.25 no.1
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• pp.20-26
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• 2003

To investigate the effects of reduction of leaf processing factories on the uniformity of processed leaf quality, the contents and their C.V.(Coefficient of Variation) of chemical constituents of flue-cured leaf tobacco produced from 1997 to 2001 and processed at various factories were analysed. The average leaf chemical contents of 12 grades for 5 years ranged as follows ; nicotine 2.00∼0.85%. total sugar 10.7∼16.9%, total nitrogen 2.36∼2.78%, crude ash 14.6∼15.6% and chlorine 0.50∼0.75%. The variations of chemical contents among crop years was higher in total sugar content while lower in crude ash content. The C.V. of chemical content in same grade leaves was higher in chlorine content while lower in total nitrogen and crude ash contents, and the ratio of C.V. among processing factories/C.V. in total population was higher in total sugar content while lower in crude ash content. When the leaves were processed at one factory, the deviations of chemical contents reduced considerably. Particularly, the decreasing effect of deviation was higher in total sugar content.

• Proceedings of the Korean Society of Crop Science Conference
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• 2006.04a
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• pp.106-107
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• 2006

• Proceedings of the Korean Society of Crop Science Conference
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• 1995.05a
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• pp.98-99
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• 1995

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.365-365
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• 2017

Yogurt is a food produced by bacterial fermentation of milk and the bacteria used to make it are known as "yogurt cultures". Most of them belong to probiotics such as Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. Domestic fermented milk market is increasing and about 30 companies are producing yogurt. The purpose of this study was to analyze the quality characteristics of domestic commercial semisolid type yogurt. We collected 20 types of commercial yogurt at local markets. Physicochemical properties including pH, sugar content, acidity, viscosity and microbial characteristics of lactic acid bacteria counts were measured. The yogurt showed pH 4.5, 7.4~18.1% of sugar contents, 0.6~1.3% of total acids and 282~748 cP of viscosities. In the microorganism populations, lactic acid bacteria count were 6.5~11.5 Log CFU/mL and anaerobic lactic acid bacteria count were 7.2 ~ 11.1 Log CFU/mL. The quality characteristics were different depending on the constituents of the sample and the microorganisms used. These results are related to the quality characteristics of yogurts which are useful information about identifying new trends in domestic fermented milk industry.