• 한국연초학회지
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• 제26권1호
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• pp.17-26
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• 2004

This study was conducted to get the informations for reducing the variation of chemical contents of leaf tobacco. The contents and variations of some chemical constituents of leaf(Leaf, Grade 2) produced in various growing areas from 1999 to 2003 and the effects of meteorological factors on the chemical constituents of leaf were analysed. The contents of analysed constituents of leaf showed high significant differences among crop years in flue-cured and burley, particularly the variation among crop years were higher in chlorine and nicotine contents while lower in total nitrogen content. There were significant differences among growing areas in nicotine and total sugar contents of flue-cured leaf and chlorine content of burley leaf. The total sugar content were negatively correlated to the nicotine and total nitrogen contents in flue-cured leaf. The average air temperature in June and July were positively correlated to the nicotine content of leaf while negatively to total sugar, and the precipitation in May were negatively correlated to the nicotine while positively to total sugar.

• 한국식품영양과학회지
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• 제42권5호
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• pp.753-758
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• 2013

더덕에 설탕 첨가량을 달리하여 제조된 더덕차의 이화학적 및 관능적 특성, 기능성 성분의 함량 조사를 통하여 합리한 더덕차의 제조방법을 찾고자 하였다. 일반성분 함량 중 더덕 첨가량의 증가로 수분 함량은 증가하였고 탄수화물 함량은 감소되었으며 조단백질, 조지방, 회분 등 함량은 변화가 없는 것으로 나타났다. 색도는 L값은 설탕 첨가량의 증가에 따라 감소되었고 b값은 증가된 것으로 나타났으며 a값은 변화가 없는 것으로 나타났다. 총 식이섬유 함량은 변화가 없었으나 설탕 첨가량의 증가에 따라 수용성 식이섬유의 함량은 증가하고 반대로 불용성 식이섬유의 함량은 감소하는 것으로 나타났다. 총 페놀성 화합물과 총 플라보노이드 함량은 설탕 첨가량의 증가에 따라 증가되는 것으로 나타났으나 사포닌 함량은 변화가 없는 것으로 나타났다. 관능검사 결과 75% 설탕을 첨가한 시험구가 색, 맛, 향, 전체적 기호도 등에서 모두 다른 시험구보다 높게 나타났다.

• 대한지역사회영양학회지
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• 제28권4호
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• pp.269-281
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• 2023

Objectives: This study aimed to examine the frequency of convenience food consumption at convenience stores (CVS) and the CVS usage patterns of middle and high school students as well as to understand students' attitude toward sodium and sugar reduction. Methods: We used an online questionnaire for data collection. The questionnaire comprised five distinct categories: general characteristics, CVS usage, frequency of consumption according to convenience food menus at CVS, attitude toward sodium and sugar reduction, and adherence to dietary guidelines. Results: A total of 75 students from Seoul (14 middle school students and 61 high school students) participated in the study. Most respondents visit CVS 3-5 times a week. CVS are predominantly used during weekdays, mostly during lunch, and dinner. The students mostly checked the caloric content and expiration date as food labeling information. The participants were aware of the need to reduce their sugar and sodium intake. Among frequent CVS convenience food consumers, there was an increased consideration of the need to reduce their sugar and sodium consumption, despite their actual selection of foods with high sugar and sodium content. Additionally, they did not check the sugar and sodium levels indicated in food labeling. Further, the dietary action guide from the Ministry of Health and Welfare were poorly followed by most students. Conclusions: There is a need for nutrition education specifically addressing the sugar and sodium content of the convenience foods predominantly consumed by students. Additionally, educating students with frequent convenience food consumption to actively check the sugar and sodium information on food labels could help promote healthier food choices.

• Journal of Plant Biology
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• 제22권1_2호
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• pp.21-27
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• 1979

Sandy loam plots of pH 5.5, which was created by the reclamation of highlands in Yongin county, Kyeonggi province, was selected for the present experimental study. Sugar beet was cultured in these plots by treating them with calcium hydroxide and 3 replications to maintain pH 5.5, 6.4, 6.8, 7.2, and 7.6, respectively. The growth and yield of sugar beet were investigated and the results obtained showed a great deal of boron deficiency. The growth in its early stage was favorable in high pH plots, while no significant difference was observed in sugar content, root weight and sugar production at the time of harvest in each treated plot. The tendency of sugar accumulation appeared to be identical in terms of pattern in each treated plot; i.e. sugar was accumulated until early September but declined momentarily from the middle of September and then the sugar accumulation was resumed from the middle of October. The number of individuals in boron deficiency was larger in high pH plots and the condition of such boron deficiency was also severe. The result of analysis of boron contained in plant body revealed that the boron content of individuals caused boron deficiency by water culture and that occurred in the plots was small alike. The appearance of boron deficiency is characterized by the emergence of black stripes on the surface of the basal part of petiole, severe necrosis of young leaves in the area of growing point and severe wrinkles. Therefore it is felt necessary to pay particular attention to boron deficiency in the culture of sugar beet in our country.

• 동아시아식생활학회지
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• 제19권1호
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• pp.96-104
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• 2009

Three kinds of grape yakju (Kyoho, Campbell and Moru) and grape-free control were fermented with rice using koji of Aspergillus kawachii as a fermenting agent, and their fermentation characteristics were investigated. For the three yakju, reducing sugar content decreased slowly over 2 days fermentation after an initial rapid decrease. In case of Brix, the reducing sugar content increased gradually after increasing rapidly during the first 2 days of fermentation. The Kyoho and Moru groups displayed a gradual increase in reducing sugar content after an initial 2-day decrease, and the sugar content of the Campbell group increased gradually during fermentation. Uniformly, pH increased gradually after an initial 2-day decrease, however total acid increased continuously throughout fermentation. Alcohol content of yakju showed almost no change after increasing until day 6 (Kyoho) of day 4 (others), with the control displaying the highest content. Control $\alpha$-amylase activity decreased gradually after an initial 2-day increase, while that of the three yakju decreased throughout fermentation. Activities of $\beta$-amylase activities paralleled the results of reducing sugar. Concerning total anthocyanin, the Moru and Campbell groups displayed a rapid increase until day 2, a decrease until day 12, and a gradual increase thereafter. While the Kyoho and control groups displayed virtually no change after an initial 2-day increase until day 12, after which a gradual increase also occurred. In concerning sensory evaluation, Moru yakju scored highest for violetness, flavor of grape, and sweet taste, and also displayed a low alcohol content. These attributed Moru yakju the preferred choice.

• 아시안잔디학회지
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• 제3권2호
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• pp.83-88
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• 1989

This Study was designed to know the growth Status under various photoperiod using Zoysia matrella. The experimental plots were split into such groups as control (full sunlight) 3hour, 6hour and 9hour photoperiod by three replication of completely randomized design. Chlorophyll content was analyized by mackine method and total soluble sugar by anthrone method. The result obtained from this experiment was as fol1 lows ; l. Dry weight was high in the control and 9hour plots. Its decrease remarkably occured in the short day plots 2. Leaf growth woes remarkaly decreased by short day condition. Six hour was considered as critical duration for leaf growth. 3. The growth of rhizome in the 9hour and control plots was good. New development of rhizome in the' short day plots was very slow compare to the control plot. 4. Chlorophyll content was high at l8 days after transplanting and then decreased. Its content in the short day plots severely decreased. 5. The content of soluble sugar in the control was low at early growth stage and high at late growth stage. It was found that the shorter the exposure time to sunlight, the higher the ratio of sugar content.

• 동아시아식생활학회지
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• 제18권4호
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• pp.547-553
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• 2008

The principal objective of this study was to prepare watermelon wine with watermelon juice. For the manufacture of watermelon wine, we determined the contents of starting sugar content ($20^{\circ}Brix$, $25^{\circ}Brix$, $30^{\circ}Brix$, $35^{\circ}Brix$) and three different kinds of yeasts (EC-1118, K1-V1116, D-47). The main additives of the watermelon wine included $K_2S_2O_5$, $NH_4H_2PO_4$, bentonite, yeasts, sugar, mixed acid, and $C_6H_8O_2$. The watermelon wine was fermented at $15^{\circ}C$ until the remaining alcohol content was 5%. We assessed customers' preference regarding the manufactured watermelon wine via sensory evaluation. Three yeasts were shown to result in significantly different alcohol fermentation, among which K2-V1116 was selected for the preparation of the watermelon wine. In our sensory evaluation, the preference of the starting sugar contents was highest in the watermelon wine with $25^{\circ}Brix$ of sugar content. The preference of alcohol content was found to be higher in the watermelon wines prepared with sugar contents of 5% and 7%. The preference test between watermelon wines and purchased white wines demonstrated that the watermelon wine with an alcohol content of 5% was the most preferred wine, and the Chilean Late Harvest wine was the second most preferred.

• 한국환경농학회지
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• 제24권1호
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• pp.61-65
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• 2005

This study was to evaluate whether ionizing gamma radiation could be applied to break the dormancy of a potato minituber. The respiration rate of the minitubers was significantly affected by the storage temperature and a low dose gamma radiation. Ionizing radiation of 8 Gy enhanced the respiration rate of the potato tuber stored at $10^{\circ}C$ for 20 days. The potato tuber subjected to 4 and 8 Gy after 40 days storage at 10 and $20^{\circ}C$ exhibited higher respiration rates compared to the control (non-irradiated), but not at st. However, the ionizing radiation did not exhibit on significant effect on the respiration rate of the potato tuber stored for 60 days. It was observed that minitubers stored for 20 days had significant response to the storage temperature in terms of the total sugar content the higher the storage temperature, the lower the total sugar content. It was measured that the reducing sugar content was increased under the storage conditions both 5 and $10^{\circ}C$ for 40 days, but not to $20^{\circ}C$. The total sugar contents in the minituber stored for 60 days were similar to those stored for 40 days. The data was discussed on the relationships among the storage duration, temperature and ionizing radiation.

• 한국식품저장유통학회지
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• 제16권1호
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• pp.82-86
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• 2009

양파 구의 부위 및 크기에 따른 pyruvic acid 함량과 양파 식물체의 구, 엽초, 엽 및 엽서에 따른 부위별 pyruvic acid와 당 함량을 분석하여 변화양상을 관찰하였다. 그 결과 양파구의 하부에서 pyruvic acid 함량이 가장 높았고, 다음이 상부였으며 중간부분의 함량이 가장 낮았다. 인편에 따라서는 외피로부터 2번째 인편에서 가장 낮았으며 3번째 인편부터는 구의 내부로 갈수록 pyruvic acid 함량이 증가하였다. 생육기간 경과에 따른 구, 엽초부 및 엽의 pyruvic acid 함량은 구비대 초기에는 구에 비해 엽과 엽초부의 pyruvic acid 함량이 더 높았으나 수확기에 이르러서는 구의 pyruvic acid 함량은 다소 증가하였지만 엽과 엽초부는 큰 폭으로 감소하였다. 총당 함량은 구비대 초기에는 큰 차이가 없었으나 구가 비대되면서 구의 총당 함량은 큰 폭으로 증가하였고, 엽과 엽초부는 감소하였다. 그리고 엽서에 따라서는 바깥쪽의 오래된 잎에서 pyruvic acid와 총당 함량이 가장 낮았으며 내부의 어린잎으로 갈수록 높아지는 경향이었다.

• 한국컴퓨터정보학회논문지
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• 제26권2호
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• pp.183-191
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• 2021

설탕은 비만, 당뇨병 등의 원인이 되므로 저당화 식품섭취가 필요하며, 저당화 식품에 올리고당, 대체 감미료와 같은 저열량 감미소재를 이용하는 방안이 대두되고 있다. 최근 항산화작용이 높은 베리류가 각광 받기 시작하면서 아로니아의 국내 재배면적 및 소비량이 지속적으로 증가하고 있다. 떫은맛을 지닌 아로니아는 주로 생과나 동결건조시킨 가루로 이용되며, 천연색소나 주스, 잼, 와인 등과 같은 가공제품도 증가하는 추세에 있어 아로니아의 단점을 개선한 다양한 가공 상품 개발이 시급하다. 이에 본 연구는 아로니아의 선명한 색은 살리면서 떫은맛을 완화시킨 저당 아로니아청으로 아로니아시럽을 제조하였다. 설탕 첨가량을 줄이고 단맛을 대체할 감미료로서 아스파탐을 첨가한 아로니아청을 제조하고, 여기에 올리고당을 첨가하여 개발한 아로니아시럽의 이화학적 특성과 생리활성능을 연구하였다. 아로니아시럽은 음료 등 다양한 음식개발에 활용이 가능하며, 생리활성기능을 가진 아로니아로 인하여 건강을 증진시킬 수 있을 것이다.