• Journal of the Korean Society of Tobacco Science
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• v.28 no.1
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• pp.1-8
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• 2006

To get the information of flue-cured leaf, the chemical constituents, quality indices, leaf color and the effects of climatic factors on the physicochemical properties of leaf produced from 2000 to 2004 crop years at 6 growing areas were analysed. The average leaf chemical contents for 5 years were as follows ; nicotine 2.22%, total sugar 28.0%, total nitrogen 1.89%, ether extracts 6.37% and chlorine 0.38%. The nicotine and total nitrogen contents were low while the total sugar were high as compared with KT&G recommended contents(nicotine ; $2.5{\sim}3.0%$, total nitrogen; $2.0{\sim}2.5%$, total sugar ; below 25.0%). The variations of physicochemical properties among crop years were high while those of growing areas relatively low. The nicotine content of leaf was negatively correlated to the rainfalls in June and July sugar content was negatively correlated to the average air temperature in June and July according to crop years. The orange colored leaves were produced under the drought and long sunshine weather condition while the lemon colored leaves were produced under the contrary condition according to crop years. Blending the different crop year's leaves in the proper way may be beneficial to produce of uniform and consistent cigarettes. It is considered that the increasing of nitrogen fertilizer or improving of nitrogen uptake may be available to increase the nicotine and nitrogen and decrease the total sugar contents of flue-cured leaf tobacco.

• Journal of the Korea Concrete Institute
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• v.14 no.4
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• pp.589-596
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• 2002

In this paper, setting and strength performances of concrete containing saccharic type super retarding agents are investigated under various kinds and contents of super retarding agents. According to test results, as super retarding agents contents increase, slump shows to be increased, while air contents decrease about 1∼2％. Setting time shows to be retarded considerably with increase of super retarding agents. It takes 20 days after mixing to reach final setting in case of concrete containing gluconic acid more than 0.3％. And 10 days after mixing in case of enhancing sucrose, white and brown sugar. Compressive strength of concrete containing super retarding agents is lower than that of plain concrete at early age. However, it keeps up with and exceeds the compressive strength of plain concrete at later age. White sugar md brown sugar shows positive performances in delaying setting time and strength compared to existing super retarding agents. n further investigations on durability are conducted, it is thought that application of white sugar as super retarding agent is available.

• Proceedings of the Ginseng society Conference
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• 1990.06a
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• pp.196-200
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• 1990

the ginseng polypeptide (GPP) isolated from the root of Panax ginseng C.A. Meyer was demonstrated to decrease the levels of blood sugar and hepatic glycogen when injected intravenously to rats at a doses of 50-200mg/kg without affecting blood total lipid. When mice were injected subcutaneously daily at a dose of 50 and 100mg/kg for 7 successive days, GPP was also found to decreased blood sugar and hepatic glycoge. In addition, GPP was found to decrease various experimenta hyperglycemias induced by injection of adrenaline, glucose and alloxan. GPP exhibited inhibiting effect on the glycogen enhancement induced by glucose, but strengthening effect on the glycogen decrease induced by adrenaline. When the levels of blood total lipid and liver glycogen were increased by alloxan, GPP was shown to inhibit these changes except its lowering blood sugar. the toxicity of GPP is very low, its LD50 was found to be 1.62$\pm$0.130 g/kg for iv.

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

• The Plant Pathology Journal
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• v.35 no.6
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• pp.692-697
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• 2019

Agrobacterium rhizogenes-mediated transformation of sugar beet hairy roots expressing single-chain variable fragment (scFv) was exploited to evaluate the efficacy of four antibody-based constructs for interfering with the Beet necrotic yellow vein virus infection. The scFv specific to a major coat protein of virus, p21, was targeted to various cellular compartments including the cytosol (pIC and pICC constructs), apoplast (pIA), and mitochondrion (pIM). After mechanical virus inoculation, most of the hairy root clones expressing scFv in the cytosol displayed low virus titers while the majority of transgenic hairy root clones accumulated antibody in outer membrane of mitochondria or apoplast were infected. This hairy root system provided an efficient and rapid approach to initially investigating root disease resistance like rhizomania prior to transform whole recalcitrant plants such as sugar beet.

• Korean journal of food and cookery science
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• v.20 no.5
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• pp.480-488
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• 2004

The purpose of this study was to determine gain the most desirable mixture ratio for the ingredients of Backhapbyung. Sensory examination and mechanical test were conducted on the texture, water contents and color degree of Backhapbyung with various ratios of liliibulbs powder and sugar added to nonglutinous rice flour. The results of sensory evaluation showed that Backhapbyung composed of put 8% (24g) liliibulbs powder, 40g sugar, 40ml water and 276g nonglutinous rice flour had the highest overall score in terms of acceptability, after-swallowing and taste of flavor, and overall quality preference. Overall among the recipes tested, that with 6% (24g) liliibulbs powder, 40g sugar, 40 ml water and 282g nonglutinous rice flour showed the highest marks in springiness, cohesiveness, gumminess and chewiness. The moisture content was 33.54% nonglutinous rice flour, and 11.8% liliibulbs powder. The overall quality of sensory examination for bitterness was positively correlated with the hardness of sensory examination and the mechanical examination for adhesiveness. The overall quality of sensory examination for chewiness was positively correlated with the moistness of sensory examination and the mechanical examination for cohesiveness. From the above results, the best mixture ratio of Backhapbyung, with a moisture content of 37.18%, is 8% (24g) of liliibulbs powder, 40g sugar, 40ml water, and 3g salt and 276g nonglutinous rice flour.

• Preventive Nutrition and Food Science
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• v.13 no.4
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• pp.321-326
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• 2008

In order to improve the market competitiveness of the processed products of Undaria pinnatifida, various extraction conditions of Undaria pinnatifida were examined to determine the optimal conditions for the extraction of its valuable components. The highest level of alginic acid content was detected after 90 min of typical extraction or after 20 min of pressure extraction, after which the levels decreased slightly. The concentrations of reducing sugar and crude protein were also high after 90 min of typical extraction. Both alginic acid and reducing sugar were extracted in greater amounts using pressure extraction. The reducing sugar content was $2.8{\sim}3.2$ times higher using pressure extraction rather than typical extraction. Furthermore, the extraction results were superior with the, pressure extraction method. The appropriate temperature and duration of extraction were found to be $120^{\circ}C$ for 20 min. The use of a single enzyme yielded better results during extraction compared to the use of a mixture of enzymes. 20 min of pressure extraction followed by the addition of 0.1% pectinase and 2 hr of further extraction at $50^{\circ}C$ yielded high contents of alginic acid and reducing sugar from Undaria pinnatifida.

• Journal of Microbiology and Biotechnology
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• v.14 no.4
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• pp.665-672
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• 2004

D-Ribose is a five-carbon sugar used for the commercial synthesis of riboflavin, antiviral agents, and flavor enhancers. Batch fermentations with transketolase-deficient B. subtilis JY1 were carried out to optimize the production of D-ribose from xylose. The best results for the fermentation were obtained with a temperature of $37^{\circ}C$ and an initial pH of 7.0. Among various sugars and sugar alcohols tested, glucose and sucrose were found to be the most effective for both cell growth and D-ribose production. The addition of 15 g/l xylose and 15 g/l glucose improved the fermentation performance, presumably due to the adequate supply of ATP in the xylose metabolism from D-xylulose to D-xylulose-5-phosphate. A batch culture in a 3.7-1 jar fermentor with 14.9 g/l xylose and 13.1 g/l glucose resulted in 10.1 g/l D-ribose concentration with a yield of 0.62 g D-ribose/g sugar consumed, and 0.25 g/l-h of productivity. Furthermore, the sugar utilization profile, indicating the simultaneous consumption of xylose and glucose, and respiratory parameters for the glucose and sucrose media suggested that the transketolase-deficient B. subtilis JY1 lost the glucose-specific enzyme II of the phosphoenolpyruvate transferase system.

• The Korean Journal of Community Living Science
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• v.16 no.2
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• pp.17-26
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• 2005

This study was conducted to investigate the usefulness of a hot water extract of licorice root as a source for production of healthy food. The electron donating capacity of the hot water extract of licorice root was very strong. This activity decreased by $6.9\%$ after keeping it in 5 days of cold storage, but it was not significantly different. Ten types of licorice jellies were prepared, using agar, agar-pectin, agar-cellulose, 2 different proportions of agar-pectin-cellulose as a gelling agent, and 2 levels of sugar. Among the 5 jellies containing $10\%$ sugar, the elasticity and overall acceptance of the agar jelly obtained the highest sensory score, but the color and flavor were not affected by the type of gelling agents. As the sugar concentration increased to $15\%$, the elasticity of the agar jelly was also evaluated as being the best one among the 5 jellies, but the overall acceptance was not significantly different from the others.

• Journal of Ginseng Research
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• v.7 no.1
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• pp.44-50
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• 1983

This study was conducted to investigate distribution of free sugas in the ginseng plant and change of free sugar content in dried ginseng with various drying conditions. The results obtained are as follows: 1. The total free sugar content is about 1% in the root and about 2% in the upland portions. Sucrose which accounts 80% in those free sugars, is 0.91% in main body 0.90% in raw ginseng, 0.74% in latheral root, 0.67% in head, 0.57% in skin, 0.64% in leaves, and 0.35% in steins. 2. Sucrose content is 3.3~4.6% in the ginseng root dried at temperature of 3$0^{\circ}C$ and 0.5 ~ 1% in the root dried it at temperature of 50-9$0^{\circ}C$. 3. Maltose was not present in fresh ginseng or dried ginseng which was dried under the t, but it was produced dried at the temperature above 5$0^{\circ}C$, it was 0.5% at 5$0^{\circ}C$, 1.49 %. at 7$0^{\circ}C$, and 4.03% at 9$0^{\circ}C$, respectively. This sugar Height be produced by endogenous saccharifying enzymes.