• Asian-Australasian Journal of Animal Sciences
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• v.16 no.12
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• pp.1738-1742
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• 2003

The whole plant of crop maize was chopped and ensiled in double-layered polyethylene bags to determine the influence of residual sugar on the fermentation of lactic acid and aerobic stability by L. buchneri in whole crop maize silage made in airstress condition. There were a total of six treatments used in this experiment as follow: added 25 g de-mineralised water per kg chopped maize serving as control (con), 37.5 g glucose solution containing 12.5 g glucose ($g_1$), 75 g glucose solution containing 25 g glucose ($g_2$), 25 g, L,.buchneri suspension intended for $10^6$ cfu $g^{-1}$ (L.b.), $g_1$+L.b. and $g_2$+L.b. All silos were opened at day 91 after ensiling for measuring the pH values, microbiological enumeration, fermentative products and aerobic stability. The dry matter loss increased significantly (p<0.01) due to inclusion of sugar or L. buchneri. The lower lactic acid concentrations were observed (p<0.01) in silages inoculated with L. buchneri only or in combination with sugar addition than the correspondent uninoculated silages. Compared with control silage, ethanol production was about 3 or 6-fold higher due to addition 12.5 or 25 g glucose per kg chopped maize at ensiling. The silages added with sugar contained less acetic acid concentration (p<0.01) than control, but silages inoculated with L. buchneri showed the contrary effects (p<0.01) at different sugar levels. No butyric acid was found in uninoculated silages, silages inoculated with L. buchneri. producted more propionic acid, 1-propanol and butyric acid. Lactic acid bacteria counts increased markedly (p<0.01) due to inoculation with L. buchneri, whereas it was reduced (p<0.01) by added sugar. No significant difference was observed in count of yeast, but inoculation with L. buchneri shows a decreasing trend. Mould count in all silages was less than 2 (log cfu $g^{-1}$). The added sugar had negative effects on aerobic stability of maize silage made under air-stress conditions, whereas inoculation with L. buchneri improves (p<0.01) the aerobic stability.

• Korean Journal of Food Science and Technology
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• v.21 no.2
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• pp.307-312
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• 1989

Internal mass transfer during osmotic dehydration of carrots in sugar solutions was examined as a function of concentration, temperature and immersion time of those solutions using moisture loss, sugar gain, molality and rate parameter. Influence of osmotic dehydration and blanching on browning reaction of vacuum dried carrots(3% MC: wet basis) was also evaluated. Increasing the concentration and temperature of sugar solutions increased moisture loss, sugar gain, molality and rate parameter. Water loss and sugar gain were rapid in first 4 min and then levelled off. The rate of sugar gain and molality changes on temperature was significant in lower concentration$(20^{\circ}\;Brix)$ compared to higher concentration$(60^{\circ}\;Brix)$. The changes of rate parameter were affected by concentration than by temperature of sugar solutions. Moisture loss during osmotic dehydration using a sugar solution $(60^{\circ}\;Brix,\;80^{\circ}C)$ with 20min immersion time was 55.7%. Effect of osmotic dehydration and blanching before vacuum dried to 3% MC(Wet basis) on browning reaction was significant. Minimum browning reaction during vacuum drying was carried out using pretreatments such as osmotic dehydration in sugar solution$(40^{\circ}\;Brix,\;80^{\circ}C)$ with 16 min immersion time(O.D.=0.09) and blanching with 12 min immersion time at $80^{\circ}C$(O.D.=0.31) compared to control(O.D.=1.59).

• Korean Journal of Food Science and Technology
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• v.14 no.4
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• pp.315-323
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• 1982

The measurement of cell constant in a diaphragm-cell method is the most important factor. In order to get the correct cell constant, the diffusion coefficients of potassium chloride were measured, at various concentration and temperature of potassium chloride solution, and at the stirring rate in the cell. The pseudo-binary diffusion coefficients of organic aroma component (benzaldehyde) in sugar solution has been measured at various concentration and temperature with the cell constant obtained above. Experimental results were compared and discussed with the semi-empirical epuations from literatures. And, especially, the diffusion coefficient of benzaldehyde, $D_{ba}$ for a small solute diffusing in a viscous solvent of larger molecules is proportional to the -0.82 power of the viscosity of aqueous sugar solution, ${\mu}$ at constant temperature, $D_{ba}{\mu}^{0.82}=constant$.

• Journal of Bio-Environment Control
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• v.15 no.1
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• pp.53-68
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• 2006

This experiment was conducted to investigate the effects of diurnal alternation of nutrient solution salinity on growth and fruit quality of tomatoes (Lycoperisicon esculentum cv. 'House momotaro') hydroponically grown in root intercept bag-NFT (RIB-NFT) system. Plant height was the lowest in the high concentration during daytime (6/1 $dS\;m^{-1}$, day/night). Yield was very high in the concentration of 1/1 $dS\;m^{-1}$, it decreased with increasing the concentration of nutrient Yield was higher at low concentration (4/1 $dS\;m^{-1}$) at nighttime compared to the same concentration (4/4 $dS m^{-1}$) at daytime and nighttime, and the reverse (1/4 $dS\;m^{-1}$) was similar to the control (perlite culture). Yield was greatly reduced by higher concentration at daytime than nighttime, and the decrease was alleviated by lower concentration at nighttime. With increasing the concentration of nutrient solution during daytime, sugar content of tomato fruit was increased, but yield was decreased. In the other experiment, tomato plants were hydropoically cultured in NFT system diurnally alternated between Aichi's solution and $Ca(NO_3)_2$ solution. $Ca(NO_3)_2$ solution was supplied for 4 hours from 10:00 to 14:00 at daytime and from 22:00 to 2:00 at nighttime, respectively, and Aichi's solution was supplied for the time except the 4 hours. Ca content of leaves and sugar content of fruit were increased by supplying $Ca(NO_3)_2$ solution at daytime compared to nighttime, but plant growth was greatly suppressed by supplying $Ca(NO_3)_2$ solution with the concentration of 4 $dS\;m^{-1}(4/4^{Ca}\;dS\;m^{-1})$ at nighttime.

• Microbiology and Biotechnology Letters
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• v.9 no.3
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• pp.153-157
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• 1981

After Penicillium candidum and Actinomucor elegans were inooculated to soybean curd and incubated for 4-6 days at 10-13$^{\circ}C$, respectively, and the fresh soybean cheeses were soaked in ethanol-brine solution which was composed with 10% ethanol and 5% sodium chloride, for 16 weeks at above temperature. Total nitrogen content of soybean cheese was reduced by eloping the ripening time, but in soaking solution the content was increased. In amino nitrogen and reducing sugar of the cheese and the solution, the contents were continuously increased to the certain period, and after that time the rate was stupid. Nitrogen in the cheese inoculated with Act. elegans was highly hydrolysed and amino nitrogen and reducing sugar were much more produced than that inoculated with Pen. candidum.

• Journal of Microbiology and Biotechnology
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• v.3 no.2
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• pp.129-133
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• 1993

The effect of different compositions of organic acids on the flavor profile of 10% sugar solution was investigated by the response surface methodology, and the results were used to evaluate the flavor characteristics of lactic acid fermented cereal beverages. A mixture of extruded rice flour (10%) and soymilk (7.8% dry matter) was fermented with Leuconostoc mesenteroides (Sikhae). Depending on the substrate pretreatments, for example, the malt or amylase digestion and the proteolytic enzyme hydrolysis, the sugar and organic acid composition of the product varied. The organic acid composition of the fermented beverages was in the ranges of 0.44-0.55% lactic acid, 0.05-0.09% acetic acid and 0.07-0.09% citric acid, while that of commercial apple juice was 1.59% malic acid and 0.49% acetic acid. The flavor profiles of fermented beverages added with 10% sucrose were compared to those of apple juice and a model mixture containing 0.48% citric acid, 0.39% lactic acid and 0.12% acetic acid in 10% sugar solution. The QDA diagram of fermented beverages approached to that of apple juice, when the substrate was digested by amylase but not by protease.

• The KSFM Journal of Fluid Machinery
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• v.7 no.2 s.23
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• pp.21-26
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• 2004

In this study the effects of fluid viscosity on the pump performances for a conventional centrifugal pump were experimentally investigated. The study aimed to compare the pump characteristics between water and viscosity fluids. In order to measure the flow rate and pressure, v-notch welt and bourdon pressure gauges were used for the codes of KS B6301 and KS B6302. The working fluids were water, aqueous sugar and glycerin solutions. The results were summarized as follows : The experimental results were summarized as follows : the pump characteristics of the total head, shaft power, and efficiency with high viscosity fluids were different from those of water. When the viscosity of the applied fluid was increased, the total head and efficiency were more decreased than those of water. The decreasing gradients of the total head and the efficiency were larger than water due to the increased disk friction losses at the duty operation point. However, the shut-off head was almost constant regardless the viscosity of applied fluids. Each efficiency curves for the sugar $20w\%$ and glycerin $20w\%$ solutions was decreased up to $15.1\%$ and $34.4\%$ than that of water, respectively.

• Journal of the Korean Wood Science and Technology
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• v.18 no.1
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• pp.15-23
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• 1990

Roughage feeds were produced from Hyun-aspen (Populus alba $\times$ P. glandulosa) by autohydrolysis. The objectives of this work were to find proper conditions for the treatment of Hyun-aspen by analyzing the compositional change and digestibility and to determine the content of sugar and phenol contained in liquor extracted by digestion. The results of this work were as follows: 1. The proper condition for autohydrolysis of Hyun-aspen chips were $160^{\circ}C$ and 30 minutes in an autoclave. The yield of potential feed from original material and digestibility were 91.3% and 38.9% respectively 2. According to cooking conditions the sugar concentration of extracted solution and the recovery rate of sugar were 0.1~2.5%, 0.3~14.6% respectively. The phenol concentration of extracted solution and the recovery rate of phenol were 0.1~0.3, 0.5~1.8% respectively.

• Korean Journal of Food Science and Technology
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• v.46 no.5
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• pp.581-587
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• 2014

The antioxidant and alcohol-degrading enzyme activities of soybean sprout sugar solutions (oligosaccharide and sucrose, $50^{\circ}Bx$) were characterized under different soaking conditions. The ratio of sugar solution to sprout content was 25%, 50%, and 75% (w/w), and the soaking times studied were 1, 3, 6, 12, and 24 h. Higher 1,1-diphenyl-2-pycrylhydrazyl (DPPH) radical-scavenging activity was detected in case of the oligosaccharide solution, compared to the sucrose solution. A similar tendency was observed for alcohol-degrading enzyme activity. When the ratio of sugar solution to sprout content was 50% (w/w), the total phenol and flavonoid contents were found to be higher, compared to those observed at 20% (w/w). However, we did not observe a significant difference between 50% and 75% (w/w). Soaking time did not significantly affect the antioxidant and alcohol-degrading enzyme activities of the solutions. As a result, when oligosaccharide solution was used for soaking soy sprouts at a ratio of >50% (w/w), higher antioxidant and alcoholdegrading enzyme activities were observed.

• Textile Coloration and Finishing
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• v.24 no.1
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• pp.18-26
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• 2012

In this work, colorants extraction process from gromwell was studied for making powder form of colorants by solving the high viscosity problem of gromwell extracts. In order to do that, sugar extracted together with colorants must be pre-extracted. For sugar decomposition, gromwell roots were pretreated with various enzyme solutions. The total sugar content of pre-extract with enzyme solution was measured. Accordingly, the effects of enzyme type and pretreatment condition on sugar decomposition were investigated to find appropriate enzyme(amylase, hemicellulase, pectinase) and enzyme activity (100~1000unit), pre-extracted time(3~24hr). Color characteristics and dye uptake of dyed fabrics were evaluated. Gromwell colorants were assessed for their potential antimicrobial activities, which possibly expand their end use as functional pigments. The efficiency of removing sugar was increased in the order of hemicellulase, pectinase, amylase, $H_2O$. Gromwell colorants powder yield was in the range of 4.4% to 9.8% depending on pretreatment enzyme. Gromwell colorants produced RP color on the silk and wool fabrics with good dye uptake. Antimicrobial activity of gromwell colorants will greatly increase its potentiality for applying as functional natural colorants in the future.