• Nuclear Engineering and Technology
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• v.33 no.6
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• pp.626-637
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• 2001

A series of study on energy dependence in chemiluminescence dosimetry with sugar and sorbite produced in two different countries was carried out administering a dose of 5 Gy to the samples at six different mean photon energies of 30, 50, 80, 130, 662 and 1250 keV. The results revealed distinct energy dependence of chemiluminescence(CL) output of sugar and sorbite. Although the energy dependence, in general, could be fitted by a polynomial of (os E, with I being radiation energy, up to cubic term, we reached a conclusion that the adoption of a fitting function, $y_{R}$$^{=a}$.(1-e $^{-b.logE}$)$^{c}$ +d, deduced from theoretical energy response curve calculated as the ratio of the mass energy absorption of the samples of interest to the soft tissue is more reasonable and rational. Herecoefficients $y_{R}$ is CL intensity, and a, b, c and d are constants to be determined in the fitting process. Energy dependence of relative sensitivities of one sample to the other, discrepancy in sensitivities of the samples from the two countries, and prominent grain size effect in Sorbitol were also shown.shown.

• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.551-560
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• 2007

This study was performed to determine the optimum ratio of ingredients in the Sulgidduk with barley(Hordeum vulgare L.) sprout powder. A mathematical analytical tool was employed for optimization of the typical ingredients. The canonical form and trace plot showed the affect of each ingredient in the mixture against the final product. Mixture design showed 14 experimental points, including 4 replicates for three independent variables. The three independent variables selected for the experiment were: water($15{\sim}22%$), barley sprout powder($1{\sim}4%$), and sugar($12{\sim}19%$). The optimum responses variables such as color values(L, a, and b), instrumental texture parameters(hardness, gumminess, and chewiness), and sensory characteristics(appearance, color, smell, taste, softness, moistness, and overall acceptability) were evaluated. The Hunter colorimetric L- and a-values of the Sulgidduk decreased with an increasing amount of barley sprout powder. As more barley sprout powder was added, a higher b-value resulted. Textural hardness, gumminess, and chewiness were lowered by the addition of barley sprout powder. The optimum formulation obtained by both numerical and graphical methods showed similar results. The representative optimal ingredient ratio commonly obtained by both methods were: 18.2% water, 2.0% barley sprout powder, and 14.8% sugar.

• Preventive Nutrition and Food Science
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• v.11 no.2
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• pp.155-159
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• 2006

Models capable of predicting the product quality of mixed apple and carrot retentates (MACR) have been developed using response surface methodology and used to characterize the effects of processing conditions including average transmembrane pressure (ATP), temperature, and blend ratio. Color, soluble solids, total sugar, vitamin C, acidity, turbidity, and viscosity were used to assess the product quality following the ultrafiltration (UF) process. $L^*-value$ decreased with increased ATP, but the value was not affected by changes in temperature. Blend ratio also greatly influenced the $L^*-value$. Redness ($a^*-value$), on the other hand, was less affected by temperature and ATP. As the ATP and temperature increased, yellowness increased gradually. Soluble solids contents appeared to decrease gradually as the ATP increased for all blend samples, but the effect of temperature seemed to be less. Total sugar content was more affected by temperature than ATP. In general, samples containing 75% carrot had higher amounts of vitamin C regardless of processing conditions. Changes in acidity were also complex and appeared to respond to interactions among ATP, temperature, and blend ratio. Turbidity increased for all samples as both ATP and temperature increased. The higher the amount of carrot in the blend samples, the higher values for turbidity. Although the changes were small, viscosity appeared to increase as the ATP and temperature increased during UF.

• Food Science and Preservation
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• v.21 no.2
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• pp.199-205
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• 2014

This study was conducted to investigate the physicochemical properties and antioxidant activity of black Doragi-apple juice to increase the utilization of Doragi, which is known as a high-functional horticultural crop. To prepare the black Doragi, it was steamed for 15 days at $60^{\circ}C$ and was then dried at $30^{\circ}C$ for 3 h. The five types of black Doragi-apple juice were prepared based on different mixing ratios of black Doraji extract, apple extract, and jujube extract. The mixing ratios of black Doraji extract, apple extract, and jujube extract were 3:3:1, 4:2:1, 2:4:1, 2:2:1, and 2:6:1 for samples A, B, C, D, and E, respectively. The pH and acidity of black Doragi-apple juice were within the ranges of 3.9-4.15 and 1.26-1.51%, respectively. Black Doraji-apple juice E showed the highest sugar content (9.33 $^{\circ}Brix$), reducing sugar content (85.05 mg/mL), and sugar content/acid ratio (6.98). Based on the sensory evaluation, sample C was most preferable in terms of color, taste, sugar-acid ratio, and overall preference, except for the flavor. Black Doragi-apple juice D showed a higher total polyphenol content (706 ${\mu}g/mL$) than sample C (586.22 ${\mu}g/mL$), but there was no statistically significant difference between samples C and D in terms of antioxidant activities. Therefore, it is suggested that the best mixing ratio of black Doraji extract, apple extract, and jujube extract for the production of the best black Doragi-apple juice with excellent taste and antioxidant activities is 2:4:1 (sample C).

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.13 no.1
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• pp.69-80
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• 2002

The grains were used as solid-substrate for the cultivation of basidiomycetes. The grains were fermented with Ganodema lucidum 7094, Fomitella fraxinea 81003, Phellinus igniarius 26005, and its free sugar composition was investigated. For the mass cultivation of mycelia, the hydrated grains with cold water were put into the plastic bottle. The mycelial growth rate in the bottled grains was high in the early stage with inoculation of homogenized mycelium. The activity of mycelium was maintained by adding sterilized water in the middle of cultivation. There was marked difference in the content of total free sugar and composition ratio of free sugar according to kinds of basidiomycetes. The content of free sugar increased far more in grains fermented with mycelium than in grains which was not fermented.

• The Korean Journal of Community Living Science
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• v.22 no.4
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• pp.549-556
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• 2011

The objective of this study was to develop a food material and, examination of fermented juice using turnips. The highest yield of fermented juice was with the mixture ratio of 60% turnip, 20% rice-nuruk and 20% sugar. The total acidity and turbidity increased depending on the adding rate of rice-nuruk. By reducing sugar concentration by 24.9%, 22.6% and 25.3% resulted in samples containing 5%, 20% and 35% of rice-nuruk. The reduced sugar concentration was the highest at 35% rice-nuruk and 5% sugar. As a result of enzyme activity, ${\alpha}$-amylaze was the highest at 5% rice-nuruk and 35% sugar, and glucoamylase was increased by depending on the rice-nuruk concentration. The main organic acids in fermented turnip juice were succinic acid, acetic acid and lactic acid, and were increased during fermentation. DPPH free radical scavenging activity of fermented turnip juice was higher than that of non fermented turnip juice. Also, the nitrite scavenging ability was the highest($89.58{\pm}0.00$) in 35% rice-nuruk at pH 3.0.

• Journal of the Korean Wood Science and Technology
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• v.51 no.5
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• pp.334-344
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• 2023

Dregs from the sugar palm (Arenga pinnata) starch industry are considered a waste product of the agricultural industry and have not yet been optimally utilized. Therefore, this study aimed to manufacture particleboards from dregs using different amounts of adhesive and particle size ratios. Sugar palm dregs, which had been separated into fibers and powder/fine particles, were used as raw material for making particleboards. The fiber had an average length of 6.84 ± 3.23 cm, while the fine particles were of a size that passed through size 10 mesh and remained in size 60 mesh. Three ratios of fiber to fine particles (100:0, 75:25, and 50:50 wt%) with three different amounts of sucrose-citric acid adhesive (10, 15, and 20 wt%) were used in this study. Increasing the amount of fine particles and the resin content can improve the physical properties and the internal bond strength of boards made from sugar palm dregs. The fine particles possibly filled the gap between the fibers in the particleboard, while the fibers exhibited a high bending strength. As a result, a high-performance particleboard can be attained by combining the composition ratio of fiber/fine particles and resin content. In this study, particleboards made from fiber/fine particles (75:25 wt%) and adhesive content of 15 wt% and 20 wt% had the mechanical properties that met the requirements of Japanese Industrial Standard (JIS) A 5908 type 18. Sugar palm dregs have the potential to be used as raw materials to create value-added particleboards.

• Journal of agricultural medicine and community health
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• v.33 no.3
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• pp.316-323
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• 2008

= ABSTRACT = Objectives : Incheon metropolitan city has set a model program of community partnership for hypertensive or diabetic patients detection and follow-up since 2005. This study examines the effects of the model on the compliance and the control of blood pressure or blood sugar level Methods : Telephone-surveys were done for 140 persons selected from 408 patients who were detected newly as hypertensive or diabetic patients at Gangwha-Gun and Seo-Gu in Incheon between January 1st and August 31th in 2006, and finally completed in 110 patients(78.6%). Survey questionnaires included socio-demographic(age, gender, and educational level), health behavioral (smoking, drinking, physical activity, and diet), and therapy-related (registration state, compliance, blood pressure or blood sugar control) variables. Odds ratio and 95% CI were derived from logistic regression model. Results : Registered group exhibited high compliance and well managed blood pressure or blood sugar level. The odds ratio of registration were 5.55(95% CI:1.83~16.89) for compliance and 3.78(95% CI:1.43~9.99) for blood pressure or blood sugar control after adjusting for age, gender, disease, and area Conclusions : It is independently related to compliance and blood pressure or blood sugar control whether the patient is registered or not. To control hypertension or diabetes mellitus in terms of compliance and control state, a community-based registration program through community partnership could be a powerful tool.

• Journal of the Korean Society of Tobacco Science
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• v.10 no.1
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• pp.11-19
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• 1988

This study was conducted to relate among growth characteristics, quality, and chemical components for flue-cored tobacco. The results are summarized as follows : 1. Starch content in harvested green leaf was correlated negatively with leaf length, leaf width, leaf area, and leaf weight of harvested green leaf, respectively, while positively with total sugar content in cured leaf, and the ratio of leaf length to leaf width of harvested green leaf. 2. Organic matter and total nitrogen contents in the soil were correlated positively with nicotine content in cured leaf, respectively, and total nitrogen in the soil negatively with total sugar content in cured leaf. 3, Amount of fertilizer, application date of MH, priod of harvesting, and yield were correlated positively with nicotine content in cured leaf, respectively , while negatively with total sugar content. Application amount of MH was correlated positively with total sugar content, but negatively with nicotine content in cured leaf. Also amount of compost was correlated negatively with nicotine content in cured leaf. 4. The ratio of total sugar to nicotine (TS/N) per plant was correlated positively with price (Won/kg) and specific leaf area, but negatively with leaf length. leaf width, leaf area, harvested leaves, and leaf weight in cured leaves, respectively. Yield was correlated negatively with TS/N per plant. 5. TS/N of the best quality tobacco per plant was 12.0. Those of the best quality tobacco in each stalk position were 42.1 for first~third leaf, 28.4 for 4th~6th leaf , 23.7 for 7th~9th leaf, 7.7 for l0th~12th leaf , and 7.8 for over 13th leaf from bottom, respectively. 6, When TS/N was 12.0, optimum values of growth characteristics per plant were 100.5 $\pm$ 10.3g for leaf dry weight, 755.1$\pm$53.2cm for leaf length, 294.4$\pm$25.1cm for leaf width, 8, 892$\pm$111cm2 for leaf area, 16.0$\pm$0.6 leaves for harvested leaves, and 7.32$\pm$0.44mg/cm2 for specific leaf area, respectively. 7. When TS/N was 12.0, optimum values of chemical components per plant were 1.92$\pm$0.28% for nicotine content, and 20.4$\pm$ 1.4 % for total sugar content, and that of yield was 238.3$\pm$ 9.8kg/10a.

• Horticultural Science & Technology
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• v.30 no.6
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• pp.642-649
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• 2012

The study was conducted to investigate the effect of fruit bearing type with leafy (LY) and leafless (LS) fruits on fruit growth, sugar, and acid characteristics in satsuma mandarin. Fruit growth including fruit length, diameter, shape index (diameter/length), weight, and size distribution was not different between LY and LS fruits at ripening time. Total soluble solids (TSS) concentration of the fruit juice increased and acidity decreased continuously and then TSS:acidity ratio increased with fruit development from 100 days after anthesis to ripening time. Soluble sugar was continuously increased, whereas organic acid decreased. Theses tendencies were related to the increase of sucrose and decline of citric acid, respectively. However, there was no effect of fruit bearing type on TSS, acidity, and TSS:acidity ratio, and soluble sugar and organic acid composition in fruit juice. Also, photosynthetic rate and chlorophyll index with SPAD value were not different between leaves adjacent to LY and LS fruits. The results indicated that fruit growth and sugar and acid characteristics were not affected by fruit bearing type with leafy and leafless fruits in satsuma mandarin.