• Journal of the Korean Wood Science and Technology
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• v.38 no.4
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• pp.349-358
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• 2010

This study was carried out to investigate the optimum condition for sap exudation of Acer mono Max. tree in a site of Mt. Jiri, Hamyang-gun, Korea. Amount of sap exudation, air temperature, relative air humidity, tree diameter at breast height (DBH) and sugar content in sap were monitored during the early springtime, and correlation analysis of several factors was carried out to explain tree-to-tree and date-to-date variations in sap exudation. The correlation, linearlyassociated between DBH and sap amount, was strengthened as daily amount of sap increased, but there was no significant tree-to-tree variation in time and period for sap exudation. When amount of sap exudation was above 10 liter/day, the mean air-temperature was averaged at $1.2{\pm}1.6^{\circ}C$, the minimum at $-4.3{\pm}1.5^{\circ}C$ and the maximum at $11.8{\pm}1.9^{\circ}C$. The maximum air temperature and mean air temperature were significant (p < 0.05) factors for amount of sap in correlation analysis to explain date-to-date variation in sap exudation. Sucrose content in sap was in the range of 1.5 and 1.7% during exudation days, but sharply reduced to 0.6% level at the end of exudation period.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.5
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• pp.721-738
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• 2015

This research analyzed emergency foods in Korea during the Japanese occupation through the food literature of that era, and attempted to determine the cultural history of food through recorded contents of emergency foods literature. The examination was mainly conducted on the basis of the four excerpts within the emergency foods literature of the Japanese occupation: "Emergency plants of the Joseon", "Wild Fruits and Plants of the Joseon", "Guhwangginam", and "Emergency Plants and How to Eat of the Joseon". After a thorough examination, each of the excerpts had unique data regarding amounts of ingredients, such as Namuls, trees, grain, and beans. "Emergency Plants of the Joseon" listed 142 Namuls, 54 trees,"Wild Fruits and Plants of the Joseon" listed 32 Namuls, 29 trees, "Guhwangginam" 4 grains, 205 Namuls, 84 trees, "Emergency Plants and How to Eat of the Joseon" listed five grain, three beans, 37 Namuls, and eight trees. Emergency foods literature demonstrated the utilization of various wild and edible plants as excellent ingredients for meals. Additionally, changes in traditional cooking methods using sugar, preservation through canning, and frying substantiate the subtle influence of foreign influence on Korean food. Perhaps the carefully structured components of the Korean food can be interpreted as a direct result of a scientific approach. It can be argued that creative application of methods ingredients, approach, of emergency foods is necessary to this modern age.

• 한국신재생에너지학회:학술대회논문집
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• 2009.11a
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• pp.520-520
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• 2009

Organic by-products derived from cellulose and lignin during organosolv pretreatments of yellow poplar wood (Liriodendron tulipifera) in the presence of $H_2SO_4$ and NaOH as catalysts, respectively, were subjected to various analyses to elucidate their effects on further performance of biological ethanol fermentation and provide preliminary data for the structure and utilization of organosolv lignin. Monomeric sugars amounted to ca. 2.2-7.7% in the organosoluble fraction of the organosolv pretreatment with $H_2SO_4$, while significantly low amount of sugars (0.2-0.3%) were determined in that of the organosolv pretreatment with NaOH. In case of addition of $H_2SO_4$ during organosolv pretreatment of biomass, a fermentation of the organosoluble fraction could be considered as an essential process to increase an efficiency of biomass utilization as well as yield of bioethanol. Precipitates, insoluble by-products in the solvent mixture, were also cficiency oed by diverse analytical methods and revealed that these were typically composed of a lignin moiety regardless of catalyst. According to the results of nuclear magnetic resonance (NMR), Fourier Tcinsform Infrared Spectroscopy (FT-IR) and Gel permeation chromatograp r (GPC), the main components of precipitates seem to be lignin polymers. However, their structures could be slightly modified during pretreatment and mixed with some carbohydrates by chemical bonds and/or physical associations.

• Korean Journal of Medicinal Crop Science
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• v.23 no.5
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• pp.363-369
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• 2015

Background : Platycodon grandiflorum radix used as a therapeutic agent for lung and respiratory diseases in traditional Korean medicine. The saponin and sugar content in P. grandiflorum root is dependent on the drying temperature and method. In this study, we investigated saponins and antioxidant contents in dried P. grandiflorum roots either not cut or cut to different lengths. Methods and Results : P. grandiflorum roots were either cut to 0.5, 1.0 or 2.0 cm in length or left uncut. They were dried at $45^{\circ}C$ and the effect of antioxidant substances, antioxidant ability, and saponin content were investigated. P. grandiflorum roots rapidly dried out when cut to short lengths. The saponin contents (platycodin D, polygalacin D, and deapioplatycodin D) was highest in the uncut P. grandiflorum roots. When the cut lengths were long, the levels of polyphenolic compound increased. However, 2,2'-azinobis-3-ethylbenzo-thiazoline-6-sulfonic acid (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities were higher in the samples cut to shorter lengths. Conclusions : These results suggested that the saponin and antioxidant content of P. grandiflorum roots could be maximized by controlling the drying rate of the roots via adjustments to the root cutting length.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.2
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• pp.222-229
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• 2016

Corni fructus is often distributed or processed in the form of dried fruit. However, Corni fructus is hard to develop due to its distinctive sour, bitter, and astringent taste. The aim of this study was to develop a puree to broaden the utilization of fresh Corni fructus. Manufacturing and quality characteristics of Sansuyu jam made from puree were investigated. Seeded Corni fructus pulp consisted of 20 to 26% whole fruit. The moisture and sugar contents of pulp were 52~63% and $15{\sim}31^{\circ}Brix$, respectively. Sterilized distilled water was added to seeded pulp to achieve a constant solids content in the puree. As the pectin content was low as $0.14{\pm}0.01%$, gelling agent was added to produce jam. The moisture content of the puree increased to 83~88%. The sugar content was reduced to $10^{\circ}Brix$. There was no significant difference in pH. DPPH radical scavenging activities of the puree according to ripening rate at a concentration of 100 ppm were 47.92% and 50.96%, respectively. The preference degree was $5.03{\pm}0.97$ at a ripening ratio of 50:50, 2% pectin, and 0.2% carrageenan. These results imply that Corni fructus pulp puree may be appropriate for development as a natural food product.

• Microbiology and Biotechnology Letters
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• v.2 no.2
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• pp.83-88
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• 1974

The water pollution by waste water is one of the important issue and the short of animal feed is too, in Korea. So, this experiment is accomplished to treat alcohol distillers' waste by micro-organisms and planning to produce yeasts, which can be used as animal feed, pharmacy and condiments. 1. The raw material, alcohol distillers' waste, of this experiment consists of insoluble solids (residue) and filterate (supernatant). The residue contains 33.08％ of crude protein, 19.96％ of total sugar. and 2.06％ of ash, respectively. On the other hand the flterate through the Toyo filter paper No. 5C, contains 2.48％ of crude protein, 1.54％ of reducing sugar, and 0.43％ of ash, respectively. 2. Optimum pH of the basal medium for the growth of Saccharomyces cerevisiae YF-1 is 4.0. Optimum culture condition of this is as follows : when 0.43g of urea, 0.43g of potassium phosphate monobasic, and 0.21g of magnesium sulfate are added to the 100m1 of basal medium. Optimum temperature and optimum incubation time are 30$^{\circ}C$ and 24-28 hrs. 3. Under these conditions, the maximum yield of dry yeast is 1.38％ to the medium. 4. The composition of dry yeast, produced under these conditions, is as follows: crude protein, 56.96％, lipid, 1.30％. total sugar, 6.53％, and ash 9.62％.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.4
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• pp.382-388
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• 1994

For the comparision of the differences in dry matter weight and the chemical composition of soybean seeds in relation to utilization styles and storage durations, the seed coats and cotyledons including embryo axis separated from the seeds of 3 recommended cultivars stored for 3 years and of 5 recommended cultivars and 2 local varieties with black seed coat and green cotyledons were observed in dry weight, germination percentage, protein, oil, soluble sugar, oilgosaccharide, and starch. In the seeds stored for 3 years, dry weight and germination rate were decreased distinctively. This decrease of seed dry matter resulted from the decrease of the cotyledon weight, and the ratio of seed coat to whole seed was increased. For the change of chemical compositions by the decrement of seed dry weight during the storage, protein, oil, and carbohydrate contents of the seed coat were decreased, and protein content of the cotyledon was markedly decreased in the seeds stored for 3 years. The ratio of seed coat to whole seed was higher in small seed than large seed cultivars. In the local varieties, protein and oil contents were 43.59% and 18.25% in the cotyledons, respectively, which were lower than those of recommended cultivars. But starch and sugar contents were 5.70% and 11.58%, respectively, which were higher than those of recommended cultivars. Sucrose, raffinose and stachyose contents were also higher in the cotyledon of the local varieties.

• Food Science and Preservation
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• v.9 no.4
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• pp.362-368
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• 2002

Physicochemical properties of garlic bulb during storage with different cutting treatments were estimated. Garlic harvested in early June was used in this experiments. Various physicochemical factors of garlic bulb such as weight loss rate, rotten rate, sprouting rate, moisture content, reducing sugar content and total pyruvate content were investigated. Bulbs with roots, bulb without roots and bulb with stem length of l cm, 3 cm, 5 cm were stored at 2$\^{C}$ for eight months. The weight loss increased sharply after 8 months for all treatments. Weight loss occurred most severely in treated garlics with bulbs with 5 cm stem length and progressed steadily at low rates in bulbs with 1 cm stem length. Also, less decay and internal sprouting were observed in bulbs with 1 cm stem length. Cutting treatments of roots were not significant for internal sprouting. Incidence of other chemical properties of bulbs, contents of total sugar, reducing sugar and pyruvic acid were not significant statistically. Moisture contents of treated garlics was remarkably reduced in longer leaving stems. As a result, top-clipped leaving stems fur long, seemed to have a beneficial effect on physicochemical properties of garlic stored at 2$\^{C}$ for 8 months possibly due to reduced weight loss, rotten decaying and sprouting rates. Utilization of such results in the processing industry can be effective.

• Food Science and Preservation
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• v.20 no.4
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• pp.475-481
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• 2013

This study was performed in order to compare the changes in fruit quality and antioxidant activity depending on the ripeness degree of the banana flesh and peel (unripe, ripe, and over ripe) when stored at room temperature for 6 days. The moisture contents showed differences such as the significantly lower maturity in the over ripe fruit peel and the moisture content increase in the fruit flesh during ripening. During the maturity stage, the L and b values decreased, while the a value increased. During ripening, the titratable acidity (TA) decreased, while the soluble solids contents (SS), sugar acid ratio (SS/TA), total sugar, and reducing sugar contents increased, respectively. Also during ripening, the glucose and the fructose contents increased considerably, thus resulting in the decrease of the sucrose content. In addition, this study revealed that the phenolic substance, which was part of the fruit skin, showed more favorable reaction to radical ability than the fruit flesh. Furthermore, the DPPH, ABTS radical scavenging ability, and reducing power showed better reaction for the fruit skin than for the fruit flesh, and there was a significant increase in the antioxidative activity as a result of the higher levels of phenolic substance. Therefore, maturity played an important role in changing the chemical composition and physiological activity of a banana. The unripe peels could be used as antioxidant ingredients and they could also enhance the biological activity in the utilization of by-products.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.642-647
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• 2003

In order to investigate utilization possibility of persimmon peel as a source of vinegar, we had been examined the alcohol and acetic acid fermentations of persimmon peel. In the first stage, alcohol fermentation, alcohol content was maximum value (8.22%) in 12.43 mL/g of added water, $12.41^{\circ}Brix$ of initial sugar content and 48.05 hr of fermentation time. Acidity was minimum value (0.30%) in 12.18 mL/g of added water, $13.72^{\circ}Brix$ of initial sugar content and 46.22 hr of fermentation time. In the second stage, acetic acid fermentation, acidity was maximum value (6.40%) in 2.02% of initial acidity, 67.98 rpm of agitation rate and 6.94 day of fermentation time. Browning color was minimum value in 1.50% of initial acidity, 150.0 rpm of agitation rate and 6.0 day of fermentation time. To manufacture persimmon vinegar using persimmon peel, in the first stage, optimal alcohol fermentation conditions was 12mL/g in added water, $12^{\circ}Brix$ in initial sugar concentration and 48 hr in fermentation time. In the second stage, optimal acetic acid fermentation conditions was 1.8% in initial acidity, 70 rpm in agitation rate and 6 day in fermentation time using Acetobacter sp. PA97.