• Journal of the Korean Society of Tobacco Science
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• v.26 no.1
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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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.753-758
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• 2013

The physicochemical, sensory, and functional properties of Codonopsis (C.) lanceolata tea with different amounts of sugar (25%, 50%, 75%, and 100%) were investigated. There were no significant changes in crude protein, crude fat, and ash contents of C. lanceolata tea with different amounts of sugar. In contrast, carbohydrates decreased and moisture content increased in C. lanceolata tea with different amounts of sugar. The natural presumption is that carbohydrates increase with increasing amounts of sugar. In terms of color, the L-value decreased and the b-value increased with increasing amounts of sugar. Although there were no significant changes in total dietary fiber, soluble dietary fiber increased and insoluble dietary fiber decreased with increasing amounts of sugar. The total phenolic and flavonoid content increased, while saponin content remained constant with increasing amounts of sugar. The highest overall acceptability values in the sensory test for color, flavor, taste, and overall preference were 5.77, 5.82, 5.72, and 5.95, respectively, with the addition of 75% sugar.

• Korean Journal of Community Nutrition
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• v.28 no.4
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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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• v.22 no.1_2
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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.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.1
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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.

• Asian Journal of Turfgrass Science
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• v.3 no.2
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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.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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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.

• Korean Journal of Environmental Agriculture
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• v.24 no.1
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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.

• Food Science and Preservation
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• v.16 no.1
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• pp.82-86
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• 2009

By analysis of pyruvic acid and sugar levels in bulbs, leaf sheaths, and leaves, and with regard to phyllotaxis, it was shown that the lower portion of each plant component had the greatest pyruvic acid content, the upper portion less, and the middle portion the lowest. When bulb scales were examined, pyruvic acid content was lowest in the second bulb scale from the papery scale. Pyruvic acid level increased toward the inner portion of the bulb. Pyruvic acid levels in leaf sheaths and leaves were greater than those in the bulb during the early stages of bulb growth. However, at harvest, the pyruvic acid content of bulbs increased slightly, whereas those of leaf sheaths and leaves decreased markedly. Tissue sugar contents were similar at the beginning of bulb growth. However, bulb sugar content increased greatly as the bulb grew, and sugar contents of leaf sheaths and leaves decreased. With respect to phyllotaxis, outer older leaves had the lowest total sugar and pyruvic acid contents. Young leaves showed a tendency to have less pyruvic acid and sugar compared with mature leaves.

• Journal of the Korea Society of Computer and Information
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• v.26 no.2
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• pp.183-191
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• 2021

This study examined physiological activity of aronia chung with or without aspartame. High sugar content of food is recognized to induce chronic disease including diabetes and obesity. Sugar was replaced with aspartame to develop low-sugar aronia chung containing 0%, 25%, 50% and 75% aspartame based on sugar content of control in the study. Sweetness was the similar in the chungs with 0%, 25% and 50% aspartame but it was lower in the chung with 75% aspartame. pH was the highest in aronia chung with 75% aspartame as 2.95. Total phenolic content was the highest in aronia chung with 50% aspartame but it was not significantly different with 75% one. Flavonoid content increased with addition of aspartame and it was the highest in the chung with 75% aspartame as 206.60 ㎍ QEAC/mL. Reducing power also showed the same aspect with flavonoid content. However DPPH radical scavenging ability was the highest in aronia chung without aspartame and lowest in the chung with 75% aspartame. This result implies that the addition of aspartame could sustain the sweetness and improve the physiological activity of food at the same time although there is some limitation.