• Animal cells and systems
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• v.10 no.3
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• pp.163-167
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• 2006

Reverse-Phase High-performance Liquid Chromatography (RP-HPLC) based technique is one of the most sensitive techniques to detect the antibiotics present in honey. In the southern part of Tamilnadu, India, majority of the farmlands are occupied by plantations such as coconut, banana and rubber. A variety of antimicrobial compounds and antibiotics, which have been reported in pollen, nectar and other floral parts of the plant, gets accumulated in honey through honeybees (Apis mellifera). We have collected the nectar samples from banana (Musa paridasiaca) and rubber (Ficus elastica) flowers and the honey from honey hives of banana and rubber cultivated areas. The extracted nectar and honey samples are subjected to RP-HPLC analysis with authentic antibiotic standards. Nectar and honey samples showed 4-17, 11-29 ${\mu}g/kg$ of streptomycin, 2-29, 3-44 ${\mu}g/kg$ of ampicillin and 17-34, 26-48 ${\mu}g/kg$ of kanamycin respectively.

• The Korean Journal of Food And Nutrition
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• v.30 no.1
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• pp.112-119
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• 2017

In this study, we investigated and compared some chemical properties of Korean natural honeys and sugar-fed honeys for their quality characteristics. The natural honey samples were monofloral from chestnut and acacia flowers, and the sugar-fed honey samples were collected from honeybees feeding on sugar cane and sugar beet. The chemical properties of the honey samples, such as moisture, total protein, total lipids, ash, carbohydrate, minerals, vitamins, and free amino acids were determined. The moisture content was $18.5{\pm}0.9%$ in natural acacia honey, $17.2{\pm}0.9%$ in natural chestnut honey, $19.6{\pm}0.9%$ in sugar cane-fed honey, and $24.8{\pm}%$ in sugar beet-fed honey. The total protein and ash contents were the highest in natural chestnut honey. Maltose and sucrose were not detected in natural honeys but were detected at 2~7% in sugar-fed honeys. The vitamin, mineral, and free amino acids contents of natural honeys were higher than sugar-fed honeys. The natural chestnut honey is the highest in honeys. These results confirmed that the quality of natural honey was better than that of sugar-fed honey. Also, the vitamin, mineral, and free amino acids contents are potential characteristics for distinguishing between natural and sugar-fed honeys.

• The Korean Journal of Food And Nutrition
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• v.10 no.1
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• pp.65-73
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• 1997

The purpose of the study was to find an effect of honey on the enzyme activity of Sprague Dawley rats. All experimental rats were fed ad libitum for seven weeks with 68% saccharide diet and at same time fed administratively with 10% and 20% water solution of acacia, sumac, polyflower honey, and sucrose, respectively. The level of LDH activity in serum of rat taken diet with acasia, sumac, and polyflower honey were increased in comparison with the control group. The level of $\alpha$-HBDH activity in serum of rat taken diet with acasia, sumac, polyflower honey, and sugar solution were increased than that other honey solution. The level of GOT and GPT activity in serum was increased by the feeding of solution of 20% acacia honey. The level of ICD activity in serum of rat taken diet with sumac honey was increased but was decreased notably by the feeding of polyflower honey. The level of G-6-P DH activity in whole blood of rat taken diet with honey solutions were decreased, but the level of aldolase activity in serum of rat taken diet with honey solutions were increased.

• Korean Journal of Agricultural Science
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• v.48 no.4
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• pp.899-910
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• 2021

This study was performed to suggest concentration methods leading to the production ofhoney with an excellent flavor by examining the effects of the concentration temperature and method on changes in 5-hydroxymethyl-2-furaldehyde (5-HMF) levels and the flavor components of honey. The 5-HMF contents of honey samples concentrated in a tray concentrator at 45, 50, 60, and 70℃ were 2.1, 2.3, 2.5, and 3.1 mg·kg^-1, respectively, demonstrating that the 5-HMF contents increased as the concentration temperatures were increased. The honey vacuum-concentrated at 70℃ showed a higher 5-HMF content than that at 60℃, similar to the tray-concentrated honey at different temperatures. The main and other minor flavor components of the honey were volatilized and significantly reduced after vacuum concentration. In the tray concentration, all of the honey samples concentrated at 40, 50, 60, and 70℃ showed flavor component patterns similar to each other, and most of the main and other minor flavor components in the honey were volatilized and significantly reduced after tray concentration. As such, most of the main and other minor flavor components of the honey were mostly removed at 70℃ after both the vacuum concentration and tray concentration processes. The effects of the concentration method and temperature on the viscosity, 5-HMF level, and flavor components of the honey were found to be significant in this study. Given that the components of honey were shown to undergo significant physicochemical changes depending on the concentration method used and temperature during laboratory-scale production, the concentration methods devised in this study can be applied industrially.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1330-1336
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• 1999

Effects of clarification and aging of honey wine(mead) and fruit honey wine(melomel) were investigated. Among the clarifiers tested, 'kaki shibu' and 'sake light' were effective in clearing honey wine. Clear honey wine with more than 90% light transmittance was obtained by treatment with $0.05{\sim}0.1%$ of 'kaki shibu' and 'sake light' for 2 days. Higher concentration of these clarifying agents was needed for the clarification of fruit honey wines. Treatment with 0.5% of 'sake light' and $0.05{\sim}0.1%$ of 'kaki shibu' for 4 days was effective for clearing Tangerine honey wine and Japanese apricot honey wine. Though Hunter L-values of honey wines decreased a little bit by using clarifiers, their light transmittance became more than 98% after ultrafiltration. As the content of soluble solid in mash at the beginning of fermentation increased, the content of acetaldehyde, n-propyl alcohol, n-butyl alcohol and iso-amyl alcohol of honey wine increased during aging, while the content of iso-propyl alcohol decreased. During the aging of honey wines, the sensory quality of them became milder as the amount of acetaldehyde and fusel oil decreased. Among more than twenty different volatile flavor components detected from honey wines, 1-phenyl ethyl alcohol, benzyl alcohol, 2-phenyl ethyl alcohol, octacosane and triacotane were identified as the major components for the flavor of honey wines. Sensory evaluation of the honey wines indicated that the melomel made with Japanese apricot was better than the Tangerine melomel in the aspects of taste, flavor, color and the overall acceptability. Tangerine melomel was even inferior to honey wine(mead).

• Korean Journal of Agricultural Science
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• v.47 no.1
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• pp.67-81
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• 2020

The physicochemical parameters of honey are used to determine the botanic origin of honey and to specify the composition criteria for honey in regulations and standards. The parameters of honeydew and blossom honeys from Korean beekeepers were determined to investigate whether they complied with the composition criteria for honey in the food code legislated by Korean authority and to establish the parameters which should be subjected to principal component analysis for improved differentiation of honeys. The fructose and glucose contents of the honeydew honey did not comply with the composition criteria. The ash content of the honey was closely correlated with CIE a^* and CIE L^* The principal component analysis of fructose to glucose ratio, CIE a^*, CIE L^*, ash content, free acidity, and fructose and glucose contents enabled classification of honeydew, chestnut, multifloral, and acacia honeys. Additional advantage of the principal component analysis (PCA) is that the physicochemical parameters, such as fructose to glucose ratio (F/G) and color, can be determined using the analytical instruments for composition criteria and quality control of honey. This study suggested that composition criteria for honeydew honey should be established in the food code in accordance with international standards. The principal component analysis reported in this study resulted in improved classification of the honeys from Korean beekeepers.

• Food Science and Biotechnology
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• v.16 no.4
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• pp.610-614
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• 2007

Dynamic rheological properties of honeys with invert sugar at different mixing ratios of honey and invert sugar (10/0, 812, and 6/4 ratios) were evaluated at various low temperatures (-15, -10, -5, and $0^{\circ}C$) using a controlled stress rheometer for small-deformation oscillatory measurements. Honey-invert sugar mixtures displayed a liquid-like behavior, with loss modulus (G") predominating over storage modulus (G') (G">>G'), showing the high dependence on frequency (${\omega}$). The magnitudes of G' and G" increased with a decrease in temperature while their predominant increases were noticed at -10 and $-15^{\circ}C$. The greater tan ${\delta}$ values were found at higher temperature and ratio of honey to invert sugar, indicating that the honey samples at subzero temperatures become more viscous with increased ratio of honey to invert sugar and temperature. The time-temperature superposition (TTS) principle was used to bring G" values at various temperatures together into a single master curve. The TTS principle was suitable for the honey samples in the liquid-like state. The progress of viscous property (G") was also described well by the Arrhenius equation with high determination coefficients ($R^2=0.99$). Dynamic rheological properties of honey samples seem to be greatly influenced by the addition of invert sugar.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.1044-1049
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• 1999

Fermentation characteristics for the production of honey wine (mead and melomel) was investigated. Among the yeast strains tested, Saccharomyces bayanus showed higher alcohol production and better fermentability than the other strains at low temperature. Optimum pH and temperature for the production of honey wine by Saccharomyces bayanus were pH 4.0 and $20^{\circ}C$, respectively, and optimum soluble solid content of diluted honey solution for the fermentation was between 24 and $27^{\circ}Brix$. Total acidity and pH of honey wine (mead) did not change considerably during the whole period of fermentation, but those of Tangerine and Japanese apricot honey wine (melomel) changed during the fermentation. As the fermentation progressed, reducing sugar decreased continuously until the late period of fermentation, while alcohol content increased continuously during the same period. After fermentation of 21 days, honey wine consisted of about $8.5{\sim}9.1^{\circ}Brix$ of soluble solid, $1.90{\sim}2.32%$ of reducing sugar with the conversion rate of $90{\sim}92%$. After 21 days of fermentation, alcohol contents of mead fermented with polyflower and acasia flower were 13.3 and 13.7%, respectively. Final alcohol content was not affected significantly by the source of honey. While pH of the osmotically extracted fruit honey juice decreased rapidly to pH $2.92{\sim}2.97$ after 13 days of fermentation, total titratable acidity of Tangerine and Japanese apricot honey wine were 0.30 and 0.53%, respectively. After 13 days of fermentation, reducing sugar of fruit honey wines were reduced to $2.03{\sim}2.87%$, alcohol content were reached up to 13.1 and 12.5% for Tangerine and Japanese apricot honey wine, respectively. Generally, honey extracted fruit juices were fermented more efficiently than diluted honey juice.

• Korean Journal of Food Science and Technology
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• v.44 no.6
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• pp.736-742
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• 2012

In this study, the brewing and quality characteristics of a variety of honey and yeast strains in Korea were investigated. After fermenting acacia honey, chestnut honey, citrus honey, and mixed flower honey using commercial yeast, the quality changes during fermentation were investigated. Chestnut honey wine (mead) and mixed flower mead showed the highest ethanol contents of 11.9 and 11.3%, respectively after fermenting for 8 days at $25^{\circ}C$. Acacia mead and citron (Chinese lemon) mead showed 5.0 and 8.2% ethanol contents, respectively. Mixed mead, which fermented with acacia honey and mixed flower honey, in order to advance sensory properties, showed the best sensory properties, generating 10.9% ethanol, while another product with citron honey and mixed flower honey generated 11.1% of ethanol but with a lower sensory value. When adding corium peels to the mixed mead of acacia honey and mixed flower honey, the ethanol content was not increased by addition of corium peels into mixed mead, but its total acceptability was increased by addition of 2% corium peels. To check the mead clarification, it was treated with 0.6% of bentonite and filtered; then, its turbidity was observed over a storage period. The safe result for precipitation was shown at the condition of storing at $10^{\circ}C$ for 15 days with 0.24 NTU (Nepthelometric Turbidity Unit).

• Proceedings of the KSME Conference
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• 2003.04a
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• pp.503-506
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• 2003

In general, the reinforcement of a structure is performed with cylinders. In this study, it is attempted to compare the safety Circular reinforcement with 4 fins and Honey-comb at the equal mass. Circular reinforcement with 4 fins have two kind of the models One has no hole in the upper and lower plates. The other has holes, and it is divided by 3 cases. And the maximum stress is investigated for the circular reinforcement with 4 fins and Honey-comb. The results shows that honey-comb is more strength than the others. And reinforcement with 4 fins of hole case2's maximum stress is 82% by compare 10 honey-comb.