• Journal of the Korean Wood Science and Technology
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• v.21 no.2
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• pp.67-72
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• 1993

Hot water extractives of sawdust/particle from domestic and foreign wood species, which were composed of pitch pine, Korean pine, larch, Italy poplar, acacia and oak as Korean wood species, Malaysian oil palm and German spruce were quantitatively analyzed with thin layer chromatography. Sugar components of saccharose, galactose, glucose, fructose and arabinose were contained in these wood species. It was assumed that arabinose and glucose are major inhibitory components against cement hardening in larch and oil palm, respectively, since both species contain a large amount of each sugar. In contrast, fructose might not influence so badly on a cement hardening, when considering that fructose was contained much in Italy poplar with a good cement hardening character. Galactose was a minor component.

• Journal of the Korean Society of Radiology
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• v.11 no.6
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• pp.539-545
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• 2017

This study examined the irradiation effect of high energy x-rays on the growth of sprout plants seeds. particularly with regard to acidity, salinity and sugar content change. The experimental groups were one day old sprout plants seeds irradiated with 6MV x-rays at doses of 2, 5, 8, 10 Gy using a linear accelerator. The control group was not irradiated. After two weeks, sprout plants were grown and harvested for component analysis. The acidity of the x-ray irradiated radish and red radish groups were significantly higher than that of the control group and bok choi and buckwheat groups lower than that of the control group. The salinity and sugar content of the x-ray irradiated 5 groups were significantly lower than that of the control group and Soybean and Red radish groups higher than that of the control group. The cause of plants component change were estimated to have occurred by generate basic ions and radiation sensitivity by moisture content. Further genetic studies will be needed to confirm the correlation between high energy x-rays and the cause of plants component change.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.1
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• pp.92-97
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• 1994

The reports on the chemical composition of developing job's tears seeds is very insufficient by this time. The purpose of this study was to obtain the fundamental information on chemical component of the developing job's tears seed, including starch, sugar, oil, protein, fatty acid, Alkali Digestibility Value(ADV), 100-grain weight. Two job's tears varieties in different by maturity types were analyzed for those components from 10 days after heading to maturity, with 5-day intervals. Total sugar content in seeds followed a pattern of linear increase after heading, but it started to decreased around 15 days after heading. On the other hand, starch content continued to increased until maturity and the highest increasing occurred between 15 and 20 days after heading. The protein content of seeds was decreased, while oil content was increased through the ripening process. Starch content showed a positive correlation with 100-grain weight, ADV, oil and germination percent, but it had negative correlation between total sugar and protein contents in ripening process. Maximum starch content, 100 grain weight, and germination percent obtained by quadratic equation were attained 38 to 43 days after heading. So that the physiological maturity of job's tears seeds was considered to be 40 days after heading.

• Journal of Ocean Engineering and Technology
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• v.25 no.1
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• pp.49-55
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• 2011

The EG/AD/S model ice, originally developed by Timco (1986), was selected as the primary model ice material for the newly built MOERI Ice Model Basin in Korea. However, the existence of a sugar component in the EG/AD/S mixture may cause a serious maintenance problem, as described in certain references. This study focuses on the tests of the mechanical properties of the EG/AD/S and the EG/AD model ice. In order to understand the influence of sugar in the original EG/AD/S model ice and to find a possible substitute for sugar, a series of tests with the EG/AD model ice were performed, and the results were compared to those of the EG/AD/S model ice. The relatively large size of the MOERI Ice Model Basin made it difficult to control the initial strength of model ice, so it took a much longer time to achieve the target strength. In order to obtain a lower strength and stiffness for the model ice, the amount of chemical additives may be varied to achieve the desired strength level. This paper is a preliminary study aimed at seeking a possible substitute for the original EG/AD/S model ice for utilization in a large-scale ice tank. To understand the influence of sugar in the original EG/AD/S model ice, the mechanical properties of the EG/AD/S and EG/AD model ice, such as flexural strength, compressive strength, and elastic modulus, were tested in the laboratory condition and compared to each other. The warm-up procedure seems to be an important factor to reduce ice strength in the tests, so it is discussed in detail.

• The Korean Journal of Food And Nutrition
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• v.30 no.4
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• pp.653-664
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• 2017

This study added stevia leaf powder at ratios of 0.5, 1.0, 1.5, and 2.0 percent to Omija-pyun (Schisandra chinensis Jelly) as a natural low-calorie sweetener instead of sugar which is added to Omija-pyun in considerable amounts to evaluate quality characteristics and antioxidant activities compared to the control group with the addition of sugar. Moisture content of Omija-pyun expanded by increasing the measurement of stevia leaf powder (p<0.001), pH (p<0.01) and sugar content (p<0.001) decreased. L-values and b-values revealed a tendency to increase by adding more stevia leaf powder, but a-value revealed a tendency to decrease (p<0.001). Hardness (p<0.001) and chewiness (p<0.05) decreased by adding more stevia leaf powder. Based on the consumer preference evaluation, Omija-pyun with the addition of 0.5 percent stevia leaf powder was the most preferable in terms of color and flavor (p<0.001). The control group and Omija-pyun with the addition of 0.5 percent stevia leaf powder was the most preferable in terms of taste and texture (p<0.001). There were significant differences in the organoleptic properties except hardness between the samples by quantitative descriptive analysis. The control group revealed the highest preference in terms of redness and transparency, and redness and transparency tended to decrease by adding more stevia leaf powder (p<0.001). Organoleptic properties on bitterness and sourness were enhanced by adding more stevia leaf powder in the principal component analysis (PCA). Regarding antioxidant properties, total phenol compounds and flavonoid contents of Omija-pyun increased by adding more stevia leaf powder, and DPPH radical scavenging capacity also increased (p<0.001). Based on results, it is preferable to serve Omija-pyun with the addition of 1.0 percent stevia leaf powder instead of sugar within the context of quality and antioxidant activity.

• Korean Journal of Food Science and Technology
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• v.22 no.6
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• pp.640-645
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• 1990

Changes of the electrophoretic patterns of myofibrillar proteins by sugar audition and heat treatment was studied. In the electrophoretic patterns of myofibrills prepared from no sugar added meat, as the intensity of higher molecular weight band such as myosin heavy chain showed a remarkable decrease by heating, that of lower molecular weight band such as actin showed no change. That from sugar added meat showed more remarkable decrease in the intensity of higher molecular weight band than that from no sugar added meat and this tendency was most noticeable in case of glucose addition. The effect of digestion with proteases after sugar addition and heat treatment on the electrophoretic patterns exhibited the descending order of trypsin >chymotrypsin >peptidase. By digestion with these three enzymes at one time myosin produced 27.000 dalton and 32.000 dalton components, and actin showed 16,000 dalton component. in the case of heat treatment, a part of actin was not digested. And in the case of glucose addition the myosin aggregates was not digested with these three enzymes at a time.

• Bulletin of the Korean Chemical Society
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• v.19 no.1
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• pp.74-78
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• 1998

Synthesis of novel 9-fluoroanthracyclines carrying L-fucose as a sugar component is described. Compound 3 containing a fluorine at the C-9 position was synthesized from an epoxide 2 and HF/Pyr (7 : 3). Bromination and hydrolysis of compound 3 resulted in synthesis of an aglycone, 9-fluoroanthracyclinone 6. The α-(1b) and β -anomers (1a) of the final product were obtained in high yields by a coupling reaction with the L-fucose.

• Food Science and Biotechnology
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• v.15 no.2
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• pp.220-226
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• 2006

Component having antioxidant activity on lard during heating was separated from hexane extract of spinach, and its characteristic chemical structure was speculated through nuclear magnetic resonance spectroscopy, liquid chromatography-mass spectrometry, and Fourier transform infrared spectrophotometry. Lard was heated with hexane-, ethyl ether-, ethyl acetate-, or ethanol extract of spinach at $180^{\circ}C$ for 20 hr. Hexane extract of spinach, having highest antioxidant activity on lard during heating, was fractionated by silicic acid column chromatography (SACC), and SACC fractions having higher antioxidant activity on lard during heating were further separated by thin layer chromatography (TLC). Isolated compound from SACC fractions of hexane extract of spinach by TLC had sugar moieties and benzene ring along with hydroxy, carbonyl, and alkyl groups in the structure.

• Korean Journal of Food Science and Technology
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• v.18 no.5
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• pp.357-363
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• 1986

The thermal conductivity and thermal diffusivity of food are heavity dependent on temperature and composition. The thermal properties of pure component solids were determined by the proposed model at a temperature range of $-40^{\circ}C\;to\;150^{\circ}C$ from the experimental values of 10%, 30% and 60% solid content suspensions. The major components of food products were proteins(albumin, casein, whey protein, meat protein and gluten), lipids (milk fat, vegetable oil, lard and corn oil), carbohydrates (dextrose, lactose, sugar and starch), fibers (cellulose and pectin), all milk salts. A modified probe method was used to measure these properties of pure component suspensions of each major component of food products. General mathematical models which were developed by an optimization technique can be applied to predict the properties of food products.

• Applied Biological Chemistry
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• v.50 no.1
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• pp.72-76
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• 2007

In order to examine the biofunctions of glycosylceramide which is representative of sphingolipid, monoglycosylceramide (cerebroside) was isolated from rice bran extract. Crude glycosylceramides were isolated in large quantities and promptly by flash system column chromatography from rice bran extract, and purified by normal-phase HPLC using an evaporative light-scattering detector. One major cerebroside was obtained by HPLC used as an eluent consisting of chloroform, methanol and water (99:11:1, v/v/v), and the constituents were analyzed by MALDI/TOF-MS, FAB-MS, GC and 600 MHz $^1$H-NMR. The component sugar was estimated to be glucose. In the ceramide, the fatty acid component consist was 2-hydroxy arachidic acid. The long-chain base component was sphinga-4,8-dienine.