• Proceedings of the Korean Institute of Building Construction Conference
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• 2021.11a
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• pp.80-81
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• 2021

This study attempts to examine the setting time retarding properties of cement paste according to the sugar type change. It was confirmed that the setting time retarding performance was excellent in the order of sugar powder and white sugar, and that the setting time retarding performance of saccharin and aspartame was insignificant.

• Korean Journal of Food Science and Technology
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• v.28 no.5
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• pp.922-927
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• 1996

To analyse components of fresh ginseng and some white ginsengs with different processing conditions, approximate composition, extraction yield, total saponin content and composition and free sugar composition of fresh ginseng, white ginseng, Taeguksam A and Taeguksam B were examined. Yield of hot water extraction was two times higher than that of 80% methanol extraction. Hot water extraction yields of fresh ginseng, white ginseng, Taeguksam A and Taeguksam B were 56.4, 39.9, 42.9 and 46.6%, respectively, while the 80% methanol extraction yields ranged from 15.8% to 21.9%. Total saponin contents of the above were 2.40, 1.73, 1.45 and 1.79%, respectively, with hot water extraction and were 2.15, 2.99, 2.81 and 2.35%, respectively, with 80% methanol extraction. Ginsenoside compositions of the above varied with processing conditions and extraction solvents. Hot water and 80% methanol extracts of fresh and white ginseng composed of fructose, glucose, sucrose and maltose. Rhamnose was detected only in the extract of Taeguksam A and B.

• Journal of Ecology and Environment
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• v.47 no.4
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• pp.241-249
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• 2023

Background: This study analyzed the drought responses of five forest tree species grown in Korean peninsula, Korean fir Abies koreana (Ak), eastern white pine Pinus strobus (Ps), keyaki Zelkova serrata (Zs), tulip tree Liriodendron tulipifera (Lt), and Japanese elm Ulmus japonica (Uj). Physiological (chlorophyll, root collar diameter [RCD]) and biochemical responses (non-structural carbohydrates, proline, lipid peroxidase and abscisic acid [ABA]) of the plants grown under mild (MD) and severe drought (SD) were compared. Results: In this study, three soil moisture regimes: control (100% precipitation), MD (60% reduction in precipitation) and SD (20% reduction in precipitation) were applied. Soil moisture content showed high water content in control site compared to MD and SD. A decline in RCD was found for Korean fir, keyaki, and tulip plants, with eastern white pine and Japanese elm showing no significant decline to the prolonged drought exposure (both MD and SD). Total chlorophyll showed a significant decline in Korean fir and tulip, with the sugar levels indicating a significant increase in Korean fir and keyaki species under SD compared to control plants. Non-significant decline in sugar level was noted for eastern white pine and Japanese elm. High accumulation of ABA, malondealdehyde and proline was noted in Korean fir, tulip, and keyaki under SD compared to control. Signs of tree mortality was only observed in Korean fir under MD (38%) and SD (43%). Conclusions: The observed findings indicate the drought responses of five tree species. The majority of the morpho-physiological (especially mortality) and biochemical variables assessed in our study indicate superior long-term drought resistance of Ps and Uj compared to the highly sensitive Ak, and moderately sensitive Lt and Zs. The results provided will help species selection for afforestation programs and establishment of sustainable forests, especially of drought-tolerant species, under increased frequency and intensity of spring and summer droughts.

• Korean Journal of Agricultural Science
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• v.24 no.2
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• pp.290-297
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• 1997

Danored is considered as the most favorable grape variety for national wine manufacturing in terms of sugar, organic acid contents, annual production amount, as well as quality control convenience after harvest. This study was canied out to know the influence of suspended solid(SS) and skin contact time(SCT) with Danored variety on the white wine quality. The results are summarized as follows; 1. Suspended solid and skin contact time did not greatly influence on the chemical composition of Danored juice. But skin contact time provided slightly increaseness to the content of phenol compounds 2. Suspended solid accelerated fermentation rate of white wine manufacturing. Although the content of suspended solid are less amount than 0.3% in must, wine fermentation was completed to dryness in concentration of sugar. 3. When the content of suspended solid was around 3%, higher alcohol in white wine was increased by the 20%. This result is relatively small increasement compared to the other reported results. 4. Because Danored contained less amount of phenol compounds comparison with other grape varieties, browning capacity in white wine was much favorable to quite low concentration. Especially, phenolic compounds was decreased remarkably as one of fermentation characteristics of Danored variety. 5. As a result of sensory evaluation, wine quality was A-1> B-1> A-2> B-2 in its favorable ranking orders. It was so concluded that A-1 might be the most acceptable one from this study.

• Korean journal of food and cookery science
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• v.12 no.2
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• pp.153-161
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• 1996

A curd yogurt was prepared from egg white powder (EWP) and casein added with sugars (glucose, fructose, lactose). The effects of sugar addition on acid production and growth of Lactobacillus were studied. The effects of sugar addition on sensory property and volatile aroma compounds were also studied. Acid production by L. acidophilus in EWP 2％ (W/V), casein 3％ (w/v) and sugar 0.5,1 or 2％ W/V) was lower than that of L. acidophilus in milk (control). Acid production in sample added with glucose or fructose of 1％ or 2% (W/V) was higher than that of 0.5% (W/V), while acid production in lactose added sample was not affected with the concentration of lactose. Number of viable cells of L. acidophilus at 24 hr in milk, glucose added sample, fructose added sample and lactose added sample was 3.6${\times}$10/Sup 9/, 5.6${\times}$10$\^$8/, 6.0${\times}$10$\^$8/,and 3.2${\times}$10$\^$7/, respectively. Through 30hr fermentation, acid production and number of viable cells of L. acidophilus in milk were higher than those of sugar added samples. Sensory property of fructose added sample was slightly better than that of milk yogurt (reference), while that of lactose added sample was significantly inferior. Though the composition of volatile aroma compounds was slightly different according to sample, gas chromatographic analysis detected acetone, ethanol, diacetyl and acetoin in samples fermented by L. acidophilus.

• Journal of Plant Biotechnology
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• v.44 no.2
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• pp.178-190
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• 2017

$Fragaria{\times}ananassa$, a strawberry evolved from hybridization between F. virginiana and F. chiloensis, is a globally cultivated and consumed fruit crop valued for its flavor and nutritional value. Flavor and quality of fruits are determined by factors such as sugars and organic acids present during fruit development. These characteristics are highly subjective in different genotypes and affected by various environmental factors. In this study, we analyzed contents of major sugar compounds including fructose, glucose and sucrose by HPLC analysis in four cultivars namely, Maehyang, Seolhyang, Festival and Sweet Charlie. We identified 55 genes related to fructose, glucose, sucrose and soluble sugar regulation whose expression were analyzed in four cultivars at three developmental stages of the fruit namely, green, white and ripened stages. Expression of these genes across these progressive fruit developmental stages varied among cultivars. Among the 55 genes, genes FaFru3, FaSuc11 and FaGlu8 revealed differential patterns of expression along developmental stages of the fruit in high and low sugar-containing genotypes, respectively and may be putative candidates for sugar content in strawberries. Expression of genes are discussed with regard to corresponding sugar content in these genotypes. Further analysis and application of these genes may be valuable in developing high sugar containing cultivars via marker-assisted breeding.

• Microbiology and Biotechnology Letters
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• v.30 no.3
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• pp.264-269
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• 2002

The production of exopolysaccharide from Zoogloea ramigera 115SLR in batch culture was affected by carbon sources, rifampicin concentration, inoculum size and cell density of starter culture. The increase of organic nitrogen concentration and cell density in defined medium by adding starter culture resulted in higher production of exopolysaccharide (EPS) within 2 days. Glucose and lactose as carbon sources showed EPS production of 10.7 gk and 10.5 ga, respectively. Higher EPS production was obtained with 2.5% (w/v) glucose. White sugar, brown sugar and galactose produced less than 10 gt of EPS. The optical density of starter culture affected on EPS yield, producing over 10 gt of EPS in the range of 1.0-1.7. In the presence of rifsmpicin, Z. ramigera 115SLR produced EPS of 12.9 gt. Molecular weight of EPS produced with/without rifampicin was determined with 1.367$\times$106 and 1.711$\times$106 g/mol using HPSEC-MALLS-RI, respectively.

• YAKHAK HOEJI
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• v.25 no.2
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• pp.65-73
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• 1981

Seventy percent ethanol extracts were prepared from 6-year-old fresh, white and red ginseng cultivated in Kangwha, and administered orally into rats for the comparison of their effects. And their effects on the production of lipid peroxide in the livers of ethanol-administered rats were measured. Red ginseng administered group showed the largest body weight increase. However, fresh, white, red ginseng extract administered group showed no significant change in concentration of total lipid, triglyceride and free cholesterol in serum. White and red ginseng extract administeration decreased blood-sugar levels significantly. Lipid peroxide content in livers of white and red ginseng administered groups was decreased significantly. Red ginseng administered group showed greater decrcase in lipid peroxide content than that of white ginseng administred group. The increase of lipid peroxide content in the livers of ethanol-administered group was inhibited by administration of fresh, white, and red ginseng extract. And the strongest-inhibitory action was observed in red ginseng administered group. Therefore, it is supposed that red ginseng has the most powerful antiaging effect.

• Food Quality and Culture
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• v.3 no.2
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• pp.59-63
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• 2009

As one of study efforts to develop a food product that can satisfy the taste of modern people and increase the usage of the popular local product of walnut in the region of Chunan, the current study developed a no sugar added functional walnut-sulgi. The walnut-sulgi was manufactured by adding walnut powder into typical sulgi rice cake. While manufacturing the walnut-sulgi rice cake, the health beneficial sugar alcohol ingredient of sorbitol was added instead of commonly used sugar to specialize the walnut-sulgi as a functional rice cake. As the result of such effort, a soft and moist walnut-sulgi was produced. The color of the newly developed walnut-sulgi is white and has a pleasing taste, and its consumer acceptability was higher than the sugar added walnut-sulgi by showing much soft sweetness and textural properties. Considering the facts that sorbitol has a lower glycemic index (GI) than sugar and the content of unsaturated fatty acids that are insufficient in rice cake could be increased, the newly developed sorbitol added walnut-sulgi is thought to be an appropriate functional rice cake that can attractively appeal to obesity and diabetes concerning modern people.

• Food Science and Preservation
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• v.30 no.2
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• pp.205-223
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• 2023

Fresh mushrooms are vulnerable to browning and tissue changes after harvest. This study monitored the external appearance, physicochemical quality indicators, and nutritional and functional components of a white beech mushroom (Hypsizygus marmoreus) variety (EG2020) newly developed in Korea during cold storage for up to 42 days. Two existing varieties of white H. marmoreus, namely H6 from Korea and HKT from Japan, were used for comparison. The mechanical texture of EG2020 was superior to H6 and HKT due to the increasing hardness of the pileus with time. Browning, in terms of the total color difference during storage, was found to be the most severe in HKT. In terms of composition, EG2020 had the highest total free sugar content, a large amount of organic acids, and higher sugar content than H6 and HKT. EG2020 also contained the largest amount of 𝛽-glucan, and its amount increased during storage. In sensory evaluation, EG2020 received higher scores than HKT in flavor, taste, appearance, and texture. Therefore, the EG2020 variety is more stable than HKT during storage and distribution.