• Proceedings of the Korean Society of Crop Science Conference
• /
• 2017.06a
• /
• pp.282-282
• /
• 2017

The many factors such as sugar content, moisture, type of bacteria which predominate, buffering capacity, packing and sealing are known to be associated with silage fermentation quality. Among the sugar content are particularly important, because effective silage ensiling relies on the fermentation of sugar content to lactic acid by lactic acid bacteria. Sugar content is also known to affect the protein utilization of rumen. This study was conducted to observe the effect of water soluble carbohydrates on fermentation characteristics and in vitro digestibility of whole crop wheat silage. This experiment was used standard cultivars (Cheongwoo, Hordeum balgare L) and solid breeding line of whole crop wheat. The materials harvested at the 30 after heading day and chopped for making silage, and using this silage carried out in vitro digestibility for 6, 12, 24 and 48 hours. For the feed value, crude protein, NDF, ADF contents showed slightly higher than the before ensiling and TDN contents were slightly lower compared to the before ensiling, but did not show the significantly different. For the sugar contents, fructose and glucose contents were decreased in the after ensiling compared to the before ensiling, there were more reduced at the containing high sugar content wheat. The pH value was lower at containing high sugar content wheat. lactic acid content was significantly higher at the containing high sugar content wheat. Therefore, there was profitable to the production of high quality wheat silage at the higher the sugar content. In in vitro digestibility test, containing high sugar content HW34line showed significantly higher dry matter digestibility at 6 and 12 hours of incubation and amount of NH3-N lower other line in all incubation time. Therefore, there was profitable to the production of high quality wheat silage at the higher the sugar content.

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

• Microbiology and Biotechnology Letters
• /
• v.13 no.1
• /
• pp.27-31
• /
• 1985

A rapid assay for interferon based on reduction of cytopathic effect was developed with HEp-2 and Vesicular Stomatitis Virus. The number of manipulations and the lengths of the various incubation steps were reduced to minimum. The assay is simple to perform and can be completed with 22-24 hr. Moreover, it was precise method than CPE-reading method.

• Corrosion Science and Technology
• /
• v.20 no.3
• /
• pp.129-142
• /
• 2021

Effects of corrosion inhibitors (i.e., sodium nitrite, sodium hexametaphosphate, trimethylamine (TEA), sugar, and urea) on the corrosion resistance of carbon steel in CaCl₂ solution were investigated. The test solution was designed with response surface methodology of design of experiments (DOE) in the range of 0 ~ 50 ppm for NaNO₂, 0 ~ 200 ppm for (NaPO₃)₆, 0 ~ 2000 ppm for TEA, 0 ~ 3000 ppm for sugar, 0 ~ 200 ppm for urea with 3 wt% CaCl₂. The corrosion potential and the corrosion rate were measured with potentiodynamic polarization tests and analyzed statistically to find main effects of inhibitor concentrations and interactions between them. As a result, hexametaphosphate was the most effective compound in reducing the corrosion rate. Sugar also reduced the corrosion rate significantly possibly because it covered the surface effectively with a high molecular weight. The inhibiting action of sugar was found to be enhanced by adding trimethylamine into the solution. Nevertheless, trimethylamine did not appear to be effective in inhibiting corrosion by itself. However, urea and sodium nitrite showed almost no inhibition on corrosion resistance of steel.

• Asian-Australasian Journal of Animal Sciences
• /
• v.15 no.10
• /
• pp.1482-1488
• /
• 2002

The aim of this study was to explore the effects of fiber sources on gut development and bacterial activity in the gastrointestinal tract of piglets. Eighteen crossbred (Duroc${\times}$Landrace${\times}$Yorkshire) barrows were fed a basal diet based on corn plus soybean meal or similar diets in which a portion of the corn and soybean was replaced by 5% wheat bran or 5% sugar beet pulp. The results indicate that pigs fed diets containing 5% wheat bran or 5% sugar beet pulp had lower liver weights than control pigs (p<0.01). The relative weight of the pancreas in pigs fed diets containing 5% sugar beet pulp was greater than that of control pigs or pigs fed diets containing 5% wheat bran (p<0.05). The pH of the ileal digesta of pigs fed the diet containing 5% wheat bran was higher than that of control pigs or pigs fed the diet containing 5% sugar beet pulp (p<0.05). The lipase activity in the distal jejunum, proximal, and distal ileum of pigs fed the control diet was higher than that of pigs fed the diets containing 5% wheat bran or 5% sugar beet pulp (p<0.05). The concentration of volatile fatty acids anterior to the caecum was greater for the pigs fed the diet containing 5% sugar beet pulp, while the concentration of volatile fatty acids posterior to the ileum was greater for the pigs fed the diet containing 5% wheat bran. This means that sugar beet pulp increased the bacterial fermentation precaecum, while wheat bran increased the bacterial fermentation post-ileum. The concentration of bacterial nitrogen and bacterial protein/total protein in ileal digesta of pigs fed the control diet was higher (p<0.05) than that of pigs fed the diets contained either fiber source. Bacterial protein/total protein in the feces of pigs fed the diet containing 5% sugar beet pulp was higher than that of pigs fed the control diet. This means that inclusion of 5% wheat bran or sugar beet pulp in diets influenced the development of the digestive tract of piglet. The mechanism by which dietary fiber reduced specific activity of lipase needs further consideration. Dietary fiber influenced the bacterial activity in the digestive tract of piglets, sugar beet pulp increased the fermentation in the upper gastrointestinal tract, and while wheat bran increased the fermentation in the lower gastrointestinal tract.

• Journal of the Korean Society of Tobacco Science
• /
• v.29 no.1
• /
• pp.14-22
• /
• 2007

This study was conducted to investigate the effect of the total sugar contents on chemical, smoke and sensory properties and to estimate the desirable chemical composition contents from sensory properties in flue-cured leaf tobacco. The leaves used in the study were in 2005 and in $1997{\sim}2006$ crop year. Nicotine and total nitrogen contents, filling value, impact, irritation and bitterness were reduced with increasing the total sugar contents of B2O(leaf) and C2L(cutters), whereas tar and CO contents and puff number were increased. The desirable sugar contents estimated from the best overall tobacco taste of smoke were 25.9% in B2O and 26.9% in C2L. All of regression equations among total sugar/nicotine ratio, total sugar, nicotine and total nitrogen contents were significant($p{\leqq}0.05$). There were no significant difference between the 4 grade(A2O, B2O, C2L, D2L) average and the whole plant(12 grade) average contents in total sugar, nicotine and total nitrogen contents. All of regression equations between the ratio of each grade content to the average content of twelve grades and stalk position[number ; from bottom(1) to top(12)] in total sugar, nicotine and total nitrogen contents were significant($p{\leqq}0.05$). The estimated desirable chemical properties which based on the best overall tobacco taste were 23.2% of total sugar, 2.39% of nicotine, 9.7 of total sugar/nicotine ratio, 2.57% of total nitrogen, 1.08 of total nitrogen/nicotine ratio in average of four grades. With decrease the total sugar content from 32.0% to 24.0%, filling value was enhanced by 14.1% in average of B2O and C2L, also tar and CO contents of smoke were decreased by 13.2% and 10.5%, respectively. These results suggest that the estimated desirable chemical composition contents may be useful to produce good leaf tobacco, and to enhance filling value and to reduce tar and CO contents of smoke in flue-cured leaf tobacco.

• The Korean Journal of Community Living Science
• /
• v.22 no.4
• /
• pp.549-556
• /
• 2011

The objective of this study was to develop a food material and, examination of fermented juice using turnips. The highest yield of fermented juice was with the mixture ratio of 60% turnip, 20% rice-nuruk and 20% sugar. The total acidity and turbidity increased depending on the adding rate of rice-nuruk. By reducing sugar concentration by 24.9%, 22.6% and 25.3% resulted in samples containing 5%, 20% and 35% of rice-nuruk. The reduced sugar concentration was the highest at 35% rice-nuruk and 5% sugar. As a result of enzyme activity, ${\alpha}$-amylaze was the highest at 5% rice-nuruk and 35% sugar, and glucoamylase was increased by depending on the rice-nuruk concentration. The main organic acids in fermented turnip juice were succinic acid, acetic acid and lactic acid, and were increased during fermentation. DPPH free radical scavenging activity of fermented turnip juice was higher than that of non fermented turnip juice. Also, the nitrite scavenging ability was the highest($89.58{\pm}0.00$) in 35% rice-nuruk at pH 3.0.

• The Korean Journal of Community Living Science
• /
• v.22 no.2
• /
• pp.257-265
• /
• 2011

To find the optimum proportion of Hydrangea serrata Seringe(HSS) powder, rice cakes were prepared with different quantities of Hydrangea serrata Seringe powder instead of sugar. Technical and sensory examinations were then conducted. The proximate components of the HSS leaves were 3.48% crude protein, 6.45% crude lipid, 7.98% crude fiber and 9.32% crude ash. The pH values of samples which replaced 25%, 50%, 75% and 100% of sugar with the HSS powder were significantly decreased(p<0.05). The groups with HSS powder showed a lower L value(lightness) and a value(redness) than that of the control group. The B value(yellowness) of the Sulgidduk containing the HSS powder was higher than that of the control group. The hardness of HS2 and HS3 was increased by the addition of the HSS powder. The adhesiveness of Sulgidduk groups with the HSS powder was higher than that of the control group. Springiness was not changed by adding the HSS powder. The cohesiveness of the Sulgidduk was significantly reduced by adding the HSS powder(p<0.001). The groups with no sugar showed the highest gumminess and chewiness. The added HSS powder caused both a darker color and a stronger odor, but the sweetness of the Sulgidduk which replaced the sugar with the HSS powder was decreased compared to the control group. The moisture content and the hardness was not affected by the addition of the HSS powder. The preference of color and taste was not changed by adding the HSS powder. The preference of flavor of the Sulgidduk with the HSS powder showed higher than that of the control. Overall acceptability of the Sulgidduk did not show any significant differences. As a result, Sulgidduk can be replaced 25% and 50% of sugar with the Hydrangea serrata Seringe powder.

• Korea Journal of Hospital Management
• /
• v.26 no.1
• /
• pp.42-54
• /
• 2021

The purpose of this study is to analyze that ICT-based primary health care affects clinical changes of participants in the primary care chronic disease management pilot project using ICT medical care. Customized health information data, provided by National Health Insurance Service, was used for the analysis. The study targeted a total of 676 people that participated in primary care chronic disease management pilot project using ICT medical care from 2017 to 2018. Hierarchical regression was used to test three model. First, there were many subjects who used face-to-face consultation and non-face-to-face consultation(messaging), but less than half of patients using non-face-to-face consultation(telephone). Second, after participating in the pilot project, the fasting blood sugar level decreased. Third, the clinical condition of the subjects appeared to be an important factor in controlling blood sugar levels. Finally, patients using the non-face-to-face consultation(messaging) had reduced blood sugar levels after participating in the project. This results imply that non-face-to-face consultation is effective in reducing fasting blood sugar level with hospital intervention, and there are effects of the primary care chronic disease management project using ICT.

• Food Science of Animal Resources
• /
• v.35 no.5
• /
• pp.622-629
• /
• 2015

The objective of this study was to investigate the effects of replacing sucrose with sugar alcohols (sorbitol, glycerol and xylitol) on the quality properties of semi-dried jerky. Total 7 treatments of jerkies were prepared as follows: control with sucrose, and treatments with 2.5 and 5.0% of sucrose replaced by each sugar alcohol, respectively. Drying yield, pH, water activity, moisture content, shear force, myofibrillar fragmentation index (MFI), 2-thiobarbituric acid reactive substance (TBARS) value, sugar content, and sensory evaluation were evaluated. Xylitol slightly decreased the pH when compared to the other sugar alcohols (p>0.05). The water activity of the semi-dried jerky was significantly reduced by treatment with glycerol and xylitol (p<0.05). The moisture content of semi-dried jerky containing various sugar alcohols was significantly higher than that of the control (p<0.05), while replacing sucrose with glycerol yielded the highest moisture content. The shear force of semi-dried jerky containing sugar alcohols was not significantly different for the sorbitol and glycerol treatments, but that replacing sucrose with 5.0% xylitol demonstrated the lowest shear force (p<0.05). The TBARS values of semi-dried jerkies with sugar alcohols were lower than the control (p<0.05). The sugar content of the semi-dried jerkies containing sorbitol and glycerol were lower than the control and xylitol treatment (p<0.05). In comparison with the control, the 5.0% xylitol treatment was found to be significantly different in the sensory evaluation (p<0.05). In conclusion, semi-dried jerky made by replacement with sugar alcohols improved the quality characteristics, while xylitol has applicability in manufacturing meat products.