• The Korean Journal of Food And Nutrition
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• v.25 no.2
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• pp.324-329
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• 2012

The evaluated physicochemical and sensory properties of freeze-dried Shingo pears(Pyus pyritolia Niitaka), cultivated at Cheonan city, prepared using different sugar concentration of blanching solution we evaluated. Sliced Shingo pears(5 mm and 7 mm thickness) were blanched in sugar solution(0, 3, 5, 7, 10%) and freeze-dried to make dried fruits snack. The firmness of the pear snack sliced in 7 mm portions was greater than the pear snacks sliced in 5mm pieces. However in sensory evaluation, pear snacks sliced in 5 mm portions showed higher scores. pH and titratable acidity showed no significant difference in the blanching process. Concentration of total phenollic compound in fresh pear was 3.7 mg% but freeze-dried pear snacks showed higher values at 15 mg%. Sensory evaluation tests showed that the scores for texture decreased as the thickness of the snack and sugar concentration of blanching solution increased; however the score increased(p<0.05). Color intensity and overall acceptability scores were highest in pear snacks sliced in 7 mm pieces and blanched with 7% sugar solution.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.2
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• pp.137-141
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• 2006

Germination characteristics and alterations in soluble sugar-starch transition and phytic acid during germination were studied in rice seeds under saline conditions. NaCl significantly reduced the speed of germination. Also, the radicle growth out of seeds was severely inhibited by the exposure to NaCl solution, thus, seeds were almost impossible to grow to seedlings. Soluble sugar was remarkably accumulated, whereas starch was decomposed stepwise during seed germination. The metabolism of soluble sugar and starch in germinating seeds showed a distinct difference. The level of phytic acid in seeds decreased in all NaCl treatments during germination, but the level was affected differently by NaCl concentration in the two varieties. Overall, our results suggest that salt stress retard the radicle growth of rice seeds, and affect the starch-to-sugar conversion and the decomposition of phytic acid differently in two varieties.

• The Korean Journal of Food And Nutrition
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• v.12 no.5
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• pp.447-454
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• 1999

Ginseng-vinegars were produced by the fermentation of 5% ethanol solution contained ginseng, red ginseng, ginseng marc and red ginseng marc using Acetobacter aceti 3281 for 26 days at 35$^{\circ}C$. The ginseng and red ginseng vinegar contained 0.236mg/ml of total sugar 0.236mg/ml of reducing sugar and 0.05% of ethanol and 1.005 of specific gravity 8,58CFU of viable cell count 3,24 of pH and 5.11% of acidity. Whereas the vinegars produced using the water-extracted red ginseng marc and the ethanol-extracted red ginseng marc were consisted of total sugar was 1.27mg/ml and 1.60mg/ml reducing sugar was 0.077mg/ml and 0.725mg/ml specific gravity was 1.001 and 1.004 the number of viable cells was 8.51CFU/ml and 8.1CFU/ml pH was 2.81 and 2.89 acidity was 5.18% and 5.32% respectvely ethanol concentration was 0.05% in both cases. In five-grade scoring test of sensory evaluation, it was estimated favorable that each vinegar made by were-extracted red ginseng marc, ethanol-extracted red ginseng marc ginseng and red ginseng ginseng from 0.5 to 32% of water-and ethanol-extract red ginseng was extracted with 10% white vinegar for 30 days. The best sensory vinegars were obtained that ginseng of 0.4~1.6% above red glnsend of 0.8% water-extracted red ginseng marc of 0.8~1.6% and ethanol-extracted red ginseng marc of 0.4~1.6% added in 10% white vinegar respectively.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.29 no.4
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• pp.18-27
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• 1997

This study was performed to obtained the optimal delignified condition of exploded wood on the acid hydrolysis with sulfuric acid. Wood chips of pine wood(Pinus desiflora), oak wood(Quercus serrata) and birch wood (Betula platyphylla var. japonica) were treated with a high pressure steam (20-30kgf/$\textrm{cm}^2$, 2-6 minutes). The exploded wood was delignified with sodium hydroxide and sodium chlorite, and then hydrolyzed with sulfuric acid. The result can be summerized as follows ; In the exploded wood treated with sodium hydroxide, the optimal concentration of sodium hydroxide was 1% as content of lignin in the exploded wood. Lignin content of exploded wood treated with sodium chlorite was lower then that sodium hydroxide. The maximum reducing sugar yield of exploded wood treated with 1% sodium hydroxide was lower than non-treated exploded wood. In the case of sodium chlorite treated, the maximum reducing sugar yield was hgher than non-treated exploded wood. Sugar composition of acid hydrolysis solution was composed of xylose and glucose residue, and the rate of glucose residue was increased in high pressure condition.

• Korean Journal of Plant Resources
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• v.33 no.3
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• pp.194-199
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• 2020

This study was carried out to get the information of Plum tree (192 germplasm) collected in Korea, and to evaluate the organic acid contents and fermentation solution. The organic acid content of fruit was 50.9 ± 6.0 mg/g, and which was composed of 55.5% of citric acid, 43.4% of malic acid and 1.1% of oxalic acid, and showed large difference among germplasms. Oxalic acid and malic acid made no differences in organic acid content according to flesh color, whereas citric acid and total organic acid contents were highest in orange color and lowest in whitish green. Malic acid, citric acid and total organic acid contents did not show differences among fruit weight groups, but oxalic acid content was highest at fruit weight of 5.1 ~ 10.0 g and lowest at more than 20.1 g. The sugar content of fermentation solution of fruit was 55.7 ± 1.6 °Brix and the harvest rate was 116.7 ± 8.7%. The correlation coefficients among fruit weight, the sugar content (°Brix) and harvest rate of fermentation solution were very low, and there were correlations of r=-0.551^⁎⁎ between fruit weight and oxalic acid, r=-0.767^⁎⁎ between malic acid and citric acid, and r=0.834^⁎⁎ between citric acid and total organic acid content.

• Journal of Mushroom
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• v.12 no.4
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• pp.299-303
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• 2014

This study was to comparative analysis that different methods of extraction about total sugar content which the major functional components of edible and medicinal mushrooms. Through the phenol-sulfuric acid method was measured that Hot water extraction, acid extraction, and alkaline extraction. Drawing the standard curve to obtain the concentration of the glucose solution and the sample by applying the measured absorbance on the standard curve. Total sugar contents was measured after extraction with different solvents.(Hot water, 70% EtOH, 80% MeOH). The level of total sugar in Cordyceps militaris is highest in the hot water extraction with 658.4(${\mu}g/g$) and Coriolus versicolor in 649.7(${\mu}g/g$) and 679.0(${\mu}g/g$) was found as the highest in the acid extraction and the alkaline extraction. C. militaris and ASI 7025 showed the highest level in the hot water extraction. Finally, C. versicolor, Sparassis crispa showed that higher than the other mushrooms at the 1hr, 2hr microwave extraction. It was varied total sugar content according to the different extraction solvent and the extraction method.

• Journal of Korean Elementary Science Education
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• v.20 no.2
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• pp.153-163
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• 2001

The purpose of this study is to improve the experiments of supplementary gravimeter in elementary school. The developing procedures of the experiments of supplementary gravimeter are as follows. First, we investigated the solutions which indicated the largest difference of the supplementary gravimeter between the dilute and concentrated solution. Second, we investigated the improvement of the supplementary gravimeter. Considering the price and safety of the chemical and easy making of the supplementary gravimeter, supplementary gravimeter of rubber-clay with the solution of the unrefined-sugar can be used effectively in experiment for elementary school.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1525-1530
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• 2015

Doenjang made with various concentrations of salt solution such as 13, 14, 15, 16, 17, and 18% for making low-salt Doenjang. Physicochemical and sensory characteristics of Doenjang made with various concentrations of salt solution were analyzed. As a result, salt contents of Doenjang made with various concentrations of salt solution were 6.09~13.47%. Amino-type nitrogen showed a higher value when prepared with lower salt solution. The pH value increased with lower concentration of salt solution, whereas total acidity decreased with lower concentration of salt solution. The pH values and total acidity of Doenjang made with more than 16% salt solution were not statistically different. The reducing sugar content ranged from 1.39~6.30 mg/g, and higher salt content was associated with higher reducing sugar content. In the sensory descriptive analysis, Doenjang had the most salty taste at a salt concentration of 18%, whereas Doenjang at concentrations of 15%, 16%, and 17% did not show any statistical differences. In the consumer acceptance test, Doenjang made with 17% and 18% salt solution showed the highest score, followed by Doenjang made with 15% and 16% salt solution. In conclusion, the salty taste of Doenjang made with 16% salt solution might be used to make low-salt Doenjang. However, consumer acceptance of these Doenjangs was lower than that of Doenjang made with 17% and 18% salt solution.

• Journal of Nutrition and Health
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• v.7 no.1
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• pp.37-43
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• 1974

The L-ascorbic acid, when various kinds of flavoring and spices were added to it's solution individually or in combination, was determined by the 2,4-Dinitrophenylhydrazine method. The remaining rate of it in the solution, to which such spices and flavoring as vinegar, sugar, salt, glutamic acid-Na, welshonion, garlic, sesame, rice jelly, soy, pimento, hotbean paste, pepper, ginger and cinnamon were added individually, was higher than in the solution of itself alone. In the case of pinenuts, sesame oil and, bean paste, however, the remained total ascorbic acid was of little quantity, The rate of it's autooxidation in the solution added with fennel, cinnamon, ginger, pepper, bean paste, pinenuts, curry in individual were found high, but relatively low in garlic, sesame oil, glutamicacid-Na, sugar, honey, salt, pickled shrimps, hot bean paste, and soy. When combined spices and flavoring were added, the content of ascorbic acid showed high values in all cases, indicating that particularly high in soy-bean sprout namul, chinese radish namul, and muchim, seasoned with the most frequently used flavoring, No. 7,8,9,10 while low values in the combination of mustard muchim.

• Korean Journal of Agricultural Science
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• v.22 no.2
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• pp.180-187
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• 1995

In order to distinguish the honey in the market whether it is real or not simply and conviniently, the changes of water activity was investigated due to the addition of starch syrup and sucrose solution to the honeys such as Korean, Acacia, Chestnut and Mixed. The regression equations were obtained to predict the water activity of the honeys. In general, the honey was below 21% in moisture, below 0.6% in ash, 420 to 710cP in the viscosity, 0.57 to 0.62 in the water activity and 77 to 80brix in sugar content. The water activity of the samples were higher as the quantity of starch syrup and sucrose solution added increased. Starch syrup was more influence than sucrose solution. The regression equations between water activity and starch syrup concentration of honeys were obtained and $R^2$ value were higher than 0.90.