• Polymer(Korea)
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• v.38 no.4
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• pp.417-424
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• 2014

Reactivity and rheological behavior of highly concentrated polymer bonded explosives (PBX) simulant was studied. As a binder, thermosetting hydroxyl terminated polybutadiene (HTPB) was used. By using bimodal $CaCO_3$ (size ratio 10:1) and sugar particles (size ratio 25:1) as fillers, maximum 75 v% filling was possible during melt mixing. The relative viscosities of bimodal suspension were much lower than those of unimodal one and showed minimum values at 0.25 of fine particle fraction. In curing experiment, as curing temperature increased, the time of initiation and completeness of curing reaction became shortened, the torque kept low, and the change of internal temperature decreased.

• Korean Journal of Agricultural Science
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• v.16 no.1
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• pp.111-117
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• 1989

Six cigarette brands produced in Korea and U.S.A. were studied to find the effects of relative humidity, moisture sorption time, temperature, and the amounts of water extracts and total sugar in the brands on the equilibrium moisture contents. The equilibrium contents were higher in the domestic brands than foreign ones and the sorption rates of moisture were faster in the domestic cigarettes. The Korean brands with high contents of water extracts and total sugar had higher equilibrium moisture contents in the range of RH 40-80% at $20^{\circ}C$ for 72hours. These are the reasons that Korean brands contain higher ratio of flue-cured tobacco and American brands are blended with higher ratio of Burley tobacco.

• Journal of Bio-Environment Control
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• v.19 no.4
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• pp.377-381
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• 2010

This study was carried out to access the stauts of pyruvic acid and sugars in onion bulbs during storage at room temperature. Pyruvic acid content remained in a steady state until 3 months of storage. However the pyruvic acid content gradually increased as the onions started to root, and rapidly increased after sprouting. There was no difference in dry matter contents during storage.e. Sucrose content increased as storage duration extended, and then gradually decreased right after the onions started to sprout. Fructose content gradually decreased after 45 days of storage, and remained in a steady state after sprouting. Glucose content had a tendency to increase as storage duration extended. Pyruvic acid/total sugar (PA/TS) ratio decreased after 1 month of storage, and then increased after 135 days, and was 83% higher at 150 days of storage than at harvest. Sweetness gradually decreased until 1 month of storage, but thereafter remained steady. Therefore it is desirable that pyruvic acid analysis for sweet onion selection should be conducted before breaking the dormancy.

• Journal of the Korean Wood Science and Technology
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• v.20 no.4
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• pp.73-84
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• 1992

It was observed that the hot-water extract of the bark of Kalopanax pictus N. had the highest anti-complementary activity among the 11 kinds of forest materials. Methanol-and ethanol-soluble portions had low anti-complementary activities, but crude polysaccharide. HKP-0 had a high activity of 80%. HKP-0 contained 54.8% of total sugar and 27.9% of protein. The neutral sugars of HKP-0 consisted of mainly arabinose, galactose and glucose. HKP-4 fraction obtained by cetavlon treatment of HKP-0 showed the highest anti-complementary activity of 90%. The activity was not changed by pronase digestion bu decreased greatly by periodate oxidation. HKP-4 consisted of mainly arabinose and glucose with molar ratio of 1.0 : 22.4, HKP-4-I, an unabsorbed fraction from HKP-4 on DEAE Sepharose CL-6B column showed higher yield and activity than those of absorbed fractions. HKP-4-I was homogeneous, and its molecular weight was about 25,000. HKP-4-I contained 84.0% of neutral sugar and consisted of arabinose and glucose with molar ratio of 1.0 : 11.2. The anti-complementary activity of HKP-4-I was not decreased by the treatment of polymyxin B, and the polysaccharide activated both classical and alternative pathway in complement system. Void volume fraction obtained from HKP-4-I hydrolyzed with ${\alpha}$-amylase on Sephadex G-25 column only had a high anti-complementary activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.878-885
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• 1997

Effect of various ingredients and cooling methods on the quality of modified Jeung-pyun(traditional Korean steamed rice cake) were studied. Three different kinds of wheat flours(strong, medium, and weak) were studied to evaluate the volume and firmness of Jeung-pyun. Weak flour showed the maximum volume and good sensory results. The optimum ratio of ingredients was flour : water ; sugar ; Tak-Ju=100 : 20 : 20 : 50 for steaned Jeung-pyun. When three different cooking methods were compared, the maximum volume showed from convection oven method, but the crust color of Jeung-pyun was like bread. Steaming method showed higher volume than that of product heated by microwave method. The optimum formula ratio for the microwave method was flour ; water ; sugar ; Tak-Ju = 100 : 30 : 20 : 50, which required 10% higher added water content than that of steaming. When wheat flour was used instead of rice flour, the addition of 5% normal corn starch increased volume of both steamed and microwave cooked products. In the case of added modified starches to Jeung-pyn, 5% $\alpha$-waxy corn starch showed the highest volume in steaming method. When rice flour was used, the addition of 5%$\alpha$-waxy corn starch also showed highest volume f both steamed and microwave cooked products. The firmness of steamed wheat flour Jeung-pyun, containing 5%$\alpha$-corn starch was higher firmness than that of control and other added samples. Microwave cooked products showed two or three times higher firmness of steaming products. The use of wrap(uni-wrap) and stabilizer(METHOCEL) decreased the firmness of microwave cooked wheat flour Jeung-pyun to 200~300g compared with that of untreated Jeung-pyun.

• Journal of the Korean Society of Tobacco Science
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• v.29 no.2
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• pp.74-79
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• 2007

This study was conducted to evaluate the prediction of sensory property of smoke from leaf chemical property and characterize leaf chemical components for the best tobacco taste's leaves in flue-cured tobacco. For analytical and sensory evaluations, one hundred and forty grades were used. The major leaf chemical components to predict the sensory property of smoke were nicotine for impact, irritation and off taste & odor, and total sugar/nicotine ratio for tobacco taste. Within ${\pm}20%$ range of difference, the predictable probabilities of sensory property of smoke form leaf chemical property were 80.0% for off taste & odor and $91.4{\sim}96.4%$ for impact, irritation and tobacco taste. As a result of K-means cluster analysis on the basis of tobacco taste, the desirable leaf chemical component contents were $2.77{\sim}3.55%$ in nicotine and $5.1{\sim}6.9$ in total sugar/nicotine ratio. This study suggest that the some regression equations may be useful to predict the sensory property of tobacco smoke from a few selected leaf chemical components in flue-cured tobacco and to select the flue-cured tobacco leaves for enhance the tobacco taste of cigarette.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.789-793
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• 1995

Chemical composition was determined to renew interest in acacia flower as food. The moisture content was 86.60%. The chemical composition showed 24.55% of protein, 8.51% of ash, 40.97% of total sugar and 160.44mg% of ascorbic acid on dry matter basis, respectively. Free sugar was mainly composed of fructose, sucrose and glucose. In fatty acid composition, the ratio of saturated and unsaturated fatty acids was 1.7 : 1. The unsaturated acids were primarily composed of polyenoic acid by more than 90%. The amino acid was distributed with a ratio 0.32 of essential to total amino acids. Important elements of acacia flower were K, Mg, Ca, Fe, and Na. Flavor components such as 24.19% of octadecanoic acid, 9.41% of benzyl alcohol, 7.05% of linalool, 5.43% of heptacosane and 4.28% of geraniol were identified as major volatile compounds of acacia flower.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.680-686
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• 1997

Ultrafiltration and reverse osmosis were applied to produce soy-oligosaccharides from yeast fermented bean cooking water (BCW). The recovered total sugar by the ultrafiltration of bean cooking water on a cutoff molecular weight membrane of 20,000 and 5,000 was over 80%. The protein was removed up to 38% from the non-fermented BCW, 31% by S. cerevisiae KCTC 7039 and 21% by H. anomala KFRI 626. The recovery of oligosaccharides was above 70%, although fermented or non fermented bean cooking water was different on the recovery of oligosaccharides. The ultrafiltrated BCW was concentrated by reverse osmosis with respect to the volume concentration ratio (VCR). Total solid, total sugar, ash and protein contents increased up to VCR of 3.5 and then levelled off, showing that the optimum VCR was 3.5.

• Korean Journal of Community Nutrition
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• v.7 no.2
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• pp.219-231
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• 2002

The purpose of this study was to collect basic data on the prevention of and education about diabetes mellitus for the nutritional management of a diabetes mellitus risk group. The study which took place in Kangbukgu, Seoul, involved a diabetes mellitus risk group (DMR $\geq$ 110 mg/dL, 61), of males and females, aged 36 to 68 years, and a group of healthy people as a control group ( < 110 mg/dL, 183), using luting blood sugar (FBS) levels. The proportion of people in the abnormal range was higher in the DMR than that of control group for total cholesterol, high-density lipoproteins-cholesterol (HDL-C), total protein, glutamic oxaloacetic transaminase (GOT), glutamic pyruvic transaminase (GPT) and creatinine. Particularly with respect to serum protein the proportion in the DMR in abnormal range (p < 0.05) was significantly higher than that of the control group. The proportion in the DMR with a family history of disease was significantly higher than that of the control group (p < 0.01). Using body mass index (BMI), waist-hip ratio (WHR) and relative body weight (RBW), the obesity indices in the DMR was higher than that of the control group. Comparing the DMR and the control group with respect to dietary habits, it seems that the DMR had more undesirable dietary habits than the control group. When the intake of each nutrient for the DMR and the control group was compared to the Korean recommended dietary allowances (RDA), the proportion of excess intake and deficient intake in the DMR was higher than that of the control group. The DMR showed a greater undesirable dietary intake pattern as compared to that of the control group, based on the RDA. With respect to the dietary diversity score (DDS) and the mean adequacy ratio (MAR) for quality estimation of the overall flood intake, the DMR showed a feater undesirable pattern than the control group. According to the above results, the DMR tended to have more undesirable eating habits when compared to the control group. Therefore, to provide a more efficient nutritional education program for the DMR we must conduct lurker studies on eating habits, so as to provide systematic nutritional management based on theme differences between the DMR and the control group.

• Journal of Korean Society on Water Environment
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• v.35 no.3
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• pp.201-208
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• 2019

In this study, we analyzed composition of the bioflocculant, which strain YG-02 produces. First, supernatant and suspension from centrifugation of culture fluid of the strain, were used in the flocculation experiment. As a result, the SVI(sludge volume index) added with the suspension, was 182 mL/g, same as the control group with no additive, and the SVI added with supernatant, was 164 mL/g. So, the result above showed that flocculation capacity of the bioflocculant, was dependent on the substance which strain YG-02 produces, not on factors such as the body of germs. As a result of the thermostability test on substances that cause flocculation, the flocculation effect was significantly reduced, compared to the result of the flocculation test, before applying heat to the culture fluid, and it was able to assume that the substance that causes flocculation, was damaged by heat. Additionally, to understand the component of the bioflocculant, analyzation of sugar composition and fatty acid, was conducted. As a result, sugar composition was the polysaccharide consisting of glucose: lactose with molar ratio of 90.75:9.25. Fatty acid content was detected, as 0.0012 g/100g, showing that it contained glycolipid in the bioflocculant. Such results show that the bioflocculant which strain YG-02 produces, is the new bioflocculant, different from bioflocculantstudiedto date.