• Applied Biological Chemistry
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• v.19 no.2
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• pp.99-103
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• 1976

The experiment was tested with fruits of eight varieties which were produced in Kyung Pook and Kyung Nam District and was carried out to investigate the changes of sobuble tannin content, hardness and sugar content during the removal of astringency, and, further more, the changes of quality after the removal of astringency. The results were as follows: 1. Soluble tannin content of Sagoksi was most in eight varieties and than was Euisung-Bansi and Chungdo-Bansi in that order. The time required of the removal of astringency tools 2.5 days in Dansungsi, 4.5days in Sagoksi. 2. Hardness was the firmest in Sagoksi and Chungdo-Bansi and it was gradually decreased as the harvest time of fruits was delayed. 3. In content of sugar, Gojongsi was most amount and Sagoksi was least amount in all varieties. Changes of sugar content showed a gradual decrease during the removal of astringency. 4. Quality of fruit after the removal of astringency was of a very superior quality in Chungdo-Bansi, Sagoksi and Euisung-Bansi.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.2
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• pp.263-270
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• 2004

A repeated $4{\times}4$ Latin square design was conducted with eight ileal cannulated castrates to examine the effect of source of starch and fiber on nutrient balance and energy metabolism. Pigs were fed on one of the four experimental diets: Control diet (C) mainly based on cooked rice; and diets P, S and W with the inclusion of either raw potato starch, sugar beet pulp or wheat bran supplementation, respectively. With the exception of an increased (p<0.05) energy loss from methane production with diet S observed, no significant differences (p>0.05) in the ratio of metabolizable energy (ME)/digestible energy, the utilization of ME for fat deposition and for protein deposition, energy loss as hydrogen and urinary energy were found between diets. The efficiency of utilization of ME for maintenance was lower (p<0.05) with diets P and S than with diet C. The inclusion of fiber sources (sugar beet pulp or wheat bran) or potato starch reduced the maintenance energy requirement. The fecal energy excretion was increased (p<0.05) with either sugar beet pulp or wheat bran supplementation, while it was unaffected (p>0.05) by addition of potato starch. In comparison with diets C and P, a lowered ileal or fecal digestibility of energy with diets S and W was observed (p<0.05). Feeding sugar beet pulp caused increased (p<0.05) daily production of methane and carbon dioxide and consequently increased energy losses from methane and carbon dioxide production, while it did not influence the daily hydrogen production (p>0.05). An increased (p<0.05) proportion of NSP excreted in feces was seen by the supplementation of wheat bran. Higher NSP intake caused an increased daily amount of NSP in the ileum, but the ileal NSP proportion as a percentage of NSP intake was unaffected by diets. Feeding potato starch resulted in increased daily amount of starch measured in the ileum and the proportion of ileal starch as a percentage of starch intake, while no significant influence on fecal starch was found. Higher (p<0.05) daily amount of fecal starch and the proportion of fecal starch as a percentage of starch intake were found with fiber sources supplementation compared with diets C and P. By increasing the dietary NSP content the fecal amount of starch increased (p<0.01).

• Journal of Ocean Engineering and Technology
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• v.25 no.1
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• pp.49-55
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• 2011

The EG/AD/S model ice, originally developed by Timco (1986), was selected as the primary model ice material for the newly built MOERI Ice Model Basin in Korea. However, the existence of a sugar component in the EG/AD/S mixture may cause a serious maintenance problem, as described in certain references. This study focuses on the tests of the mechanical properties of the EG/AD/S and the EG/AD model ice. In order to understand the influence of sugar in the original EG/AD/S model ice and to find a possible substitute for sugar, a series of tests with the EG/AD model ice were performed, and the results were compared to those of the EG/AD/S model ice. The relatively large size of the MOERI Ice Model Basin made it difficult to control the initial strength of model ice, so it took a much longer time to achieve the target strength. In order to obtain a lower strength and stiffness for the model ice, the amount of chemical additives may be varied to achieve the desired strength level. This paper is a preliminary study aimed at seeking a possible substitute for the original EG/AD/S model ice for utilization in a large-scale ice tank. To understand the influence of sugar in the original EG/AD/S model ice, the mechanical properties of the EG/AD/S and EG/AD model ice, such as flexural strength, compressive strength, and elastic modulus, were tested in the laboratory condition and compared to each other. The warm-up procedure seems to be an important factor to reduce ice strength in the tests, so it is discussed in detail.

• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.30-36
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• 2002

To use overproduction muskmelon effectively, muskmelon vinegar was prepared by two stage fermentations of alcohol and acetic acid. In the alcohol fermentation using muskmelon, alcohol content showed maximum value (7.47%) in $17.83^{\circ}Brix$ of initial sugar concentration and 82.65 h of fermentation time. Acetic acid content in alcohol fermentation revealed minimum value (0.46%) in $12.17^{\circ}Brix$ of initial sugar concentration and 60.56 h of fermentation time. The fermentation conditions for minimum residual sugar were $10.02^{\circ}Brix$ of initial sugar concentration and 105.61 h of fermentation time. The optimum conditions predicted for each corresponding physical properties of acetic acid fermentation were 200 rpm (agitation rate), 250 h (fermentation time) in acetic content and 200 rpm, 150 h in residual alcohol content.

• Microbiology and Biotechnology Letters
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• v.46 no.1
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• pp.59-67
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• 2018

A xylanolytic and cellulolytic anaerobic bacterium strain CtC72 was isolated from cattle rumen liquor. Phylogenetic analysis of 16S rRNA gene sequences revealed that strain CtC72 shared only 97.78% homology with its nearest phylogenetic affiliate Actinomyces ruminicola, showing its novelty. The strain could grow on medium containing xylan, carboxymethyl cellulose and avicel producing $CO_2$, acetate, and ethanol as major fermentation products. The whole genome analysis of the strain CtC72 exhibited a broad range of carbohydrate-active enzymes required for the breakdown and utilization of lignocellulosic biomass. Genes related to the production of ethanol and stress tolerance were also detected. Further there were several unique genes in CtC72 for chitin degradation, pectin utilization, sugar utilization, and stress response in comparison with Actinomyces ruminicola. The results show that the strain CtC72, a putative novel bacterium can be used for lignocellulosic biomass based biotechnological applications.

• Journal of the Korean Wood Science and Technology
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• v.20 no.3
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• pp.11-20
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• 1992

Steam explosion is one of the most effective pretreatment for fractionating wood. This leads to the total utilization of wood basic components; cellulose, hemicellulose and lignin. The amount of sugar and lignin extracted with the hot water method was very low. The lignin content of residues after extraction with using a sodium hydroxide treatment, increased delignification of carbohydrate as the concentration of alkali was increased. Oak, pretreated with steam exploded at 25kg/$cm^2$ for 6 min. then 1% alkali for 2hrs. showed a delignification rate up to 95%. A sodium chlorite treatment of steam exploded pine and oak also afforded a high deligninfication effect. Pine, treated 10% sodium chlorite for 2hrs. showed high delignification. However, by using a sodium hydroxide treatment, a 2% retreatment for Ihr. after a 2% for 2hrs. afforded remarkable delignification effect on exploded wood at 30kg/$cm^2$ for 9min. and at 35kg/$cm^2$ for 3-6min. In oak, an initial 2hrs. treatment of 2% sodium chlorite was followed by a second 2hrs. treatment at 10%. This showed a delignification rate of 96%.

• Korean Journal of Food Science and Technology
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• v.6 no.2
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• pp.98-108
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• 1974

Fourteen varieties of Korean chestnut were subjected to the test of adaptability for processing and the possibilities of colored products development. The fruit size of Korean chestnut ranged $11{\sim}18g$ and these small fruits could not be expected to be utilized for the processing of Marron glaces which requires larger size as $25{\sim}30g$. As the storge period is extended the discoloration tendency of chestnut flesh was increasingly developed, however, the fresh chestnut has shown layer-separating phenomenon and ragged surface of fruit which delivers disagreeable appearance to the finished product. The principal factors of discoloration occurred during processing were the behavior of tannin and darkening rate shown on flesh differed each other among varieties; the Chukpa and Yuma variety have exhibited the most serious discoloration and the Taab-b variety, the lightest. Taab-b variety in this connection could be expected to be available for Kanroni processing. For the industrialization of chestnut processing the flame-scorched peeling method is advisable. The capacity of this method is proportional to the square of scorching radius and highly flexible in controlling its performance. As for the processing of colored product, the sugar dehydration and coating and the sugar penetration method demand further study in basical views; however, the canned product of chestnut-redbean has shown the possibility of being utilized as a substitute for or paralleled use with the sugar-syruped canned product which so far has been considered as the only item of export to Japan.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.794-801
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• 1999

This study was conducted to investigate sorbitol utilization of Lactobacillus species isolated from Kimchi and the effects of sugar, starch syrup and sorbitol on the pH, titratable acidity, microorganism and sensory evaluation of baechu Kimchi during fermentation at $10^{\circ}C$. Three species among ten Lactobacillus species isolated from Kimchi could not utilized medium with sorbitol. The pH of baechu Kimchi with addition of 1% sugar sources and sorbitol were similar to pH of control baechu Kimchi, while the titratable acidity were different between samples. The titratable acidity of baechu Kimchi with addition of sugar sources was higher than control. Increasing in sorbitol addition, the titratable acidity of haechu Kimchi was more remarkable lower than control during fermentation proceeded. The total number of viable cells and Lactic acid bacteria were not significantly difference among those of Kimchi samples. In the chewiness of textural properties, baechu Kimchi with addition sorbitol showed higher score than control. However, Kimchi samples prepared with 1% sugar sources were not significantly differences in sensory properties, while the Kimchi samples with 5, 10% sorbitol were higher score than control in the overall acceptability and texture.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.1
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• pp.65-70
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• 2005

This study was conducted in order to promote the utilization of Hovenia dulcis Thunb as food. The physicochemical properties and sensory characteristics of the extracts from the leaf, fruit, stalk and stem were examined. The extract of stem was the brightest in L value (p<0.05), but the lowest in b value (p<0.01). By the sensory evaluation, the external appearance was the best in the extract of stem. The extract of leaf was the darkest in color and that of stem the lightest. The bitter and astringent taste was stronger from the leaf compared with other parts. The extract of fruits stalk of Korean Hovenia dulcis was preferred in most of attributes. The total sugar content was the highest from the fruits stalk. Among free amino acids, aspartic acid, glutamic acid and alanine were rich in order. Potassium contents were the highest among minerals from the fruits stalk, leaf and stem. Ca and Mg followed the next. The results were the same both in Korean and in Chinese tree. Among organic acids, malic acid was the most in the fruits stalk, leaf and stem. It was followed by citric acid. In the test of free sugar, glucose was the most and followed by sucrose and fructose in the fruits stalk. Fructose was contained the most in leaf and stem.

• Microbiology and Biotechnology Letters
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• v.2 no.2
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• pp.95-101
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• 1974

Studies on the optimum conditions of acid hydrolysis of sweet potato starch cake and its utilization on the production of Saccharomyces cerevisiae as a carbon source were conducted and the results showed as follows; 1.The highest hydrolysis rate, 62.7 ％ of the reducing sugar based on the weight of the dry matter, was obtained when the starch cake was hydrolyzed with 1.0％ of hydrochloric acid at 2.0 kg/$\textrm{cm}^2$ for 30 minutes. 2. But the yeast grew most favorably on the hydrolyzate obtained by treating the starch cake with 0.5％ of hydrochloric acid at 2.0 kg/$\textrm{cm}^2$ for 10 minutes. Reducing sugar content of hydrolyzate was 51.4％. 3. The optimum pH of the culture medium was 7.0, Cell growth reached to the maximum at 36 hours of cultivation time. 4. According to the vitamin requirement tests, Ca-pantothenate was found to be a promoting factor for the growth of the yeast cells. 5. "Gluten acid hydrolyzate" was most effective to the cell growth when added to the medium at the concentration of 0.1％ as a nitrogen source. 6. Sacch. cerevisiae could assimilate the sugars in the hydrolyzate about 89.1％, and the yields of the yeast cells showed 23.2mg/ml of culture medium.