• 한국생물공학회:학술대회논문집
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• 2000.11a
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• pp.630-631
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• 2000

Sugar esters are produced by transesterification of fatty acids and sugars in organic solvent media. Chromatographic separation of sugar esters and fatty acids was investigated. $C_{18}$ column($3.9{\times}300mm$) was used in the chromatography experiment. The effect of flow rate, column temperature, and sample loading on the charateristics of chromatogram was studied. Sugar esters and fatty acids tested in this study was successfully separated with a high resolution.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2008.10a
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• pp.126-128
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• 2008

본 연구에서는 포도송이를 절개하지 않고 광학적인 방법으로 당도를 측정하였다. 광원으로는 $615{\sim}635nm$ 파장 대역의 LED를 사용하였다. 포도의 당도는 안토시아닌의 분포량에 의해 결정되는데 적포도의 경우 적색이 강할수록 안토시아닌이 많이 분포되어있다. 측정 결과 적색을 많이 띠는 적포도의 경우 광 강도가 낮은 것을 확인하였다. 또한 광학적인 방법으로 측정된 광 강도와 당도계로 얻어진 당도를 비교 분석하였다. 그 결과 포도송이의 당도에 따른 상대적 광 강도를 확인하였다.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.141.1-141
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• 2003

향미가 우수한 음나무 차를 제조하기 위한 최적의 기질물질 선별 실험으로 당, 아미노산 첨가하여 관능검사를 실시하였다. 여러 종류의 당(fructose)과 아미노산(threonine)을 첨가 및 혼합하여 그 혼합용액에 3시간 침지시킨 후 12시간 동안 건조하여 10$0^{\circ}C$, 4분 동안 볶음처리하여 중심합성계획에 의해 관능검사를 실시하였다. 그 결과 색상에 관한 관능평가에서 fructose 12%, threonine 2% 첨가한 음나무 껍질이 가장 우수한 것으로 나타났으며, fructose 9%, threonine 1.5% 첨가한 음나무피가 향미에서 가장 높은 관능평가를 나타내었다. 맛에서는 fructose 6%, threonine 1% 첨가한 음나무피가 가장 높은 것으로 나타났다. 또한, 전반적 기호도에서는 fructose 6%, threonine 3%와 fructose 6%, threonine 1% 첨가가 우수한 것으로 나타났다. 관능적 품질 평가에서는 아미노산보다 당의 함량에 따라 영향을 많이 받는 것으로 나타났으며 당의 함량이 높을수록 관능적 품질평가도 높은 것으로 나타났다. 특히 맛에 대한 관능평가에서 당의 함량이 증가할수록 높았으며 전반적인 기호도에서는 당과 아미노산의 함량이 증가할수록 감소하다가 일정시점 이후로는 오히려 증가하였다.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.212.1-212
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• 2003

식혜 제조시 쌀 품종에 따른 당도의 변화를 조사하기 위하여 45종의 쌀 품종을 사용하였을 때 당화 10시간 후의 당도가 9.0~11.1 Brix로 품종간에 차이를 나타내었다. 간척과 신금오, 서안, 계화등을 이용시 당도가 상대적으로 낮았다. 간척과 상주품종을 비교하면 식혜제조시 당화 10시간에 약 19%의 당도 차이가 있었다. 쌀 품종 간척을 이용한 식혜의 HPLC 분석에 의한 주요 당 조성은 fructose 3.6%, glucose 9.8%, maltose 78.3%, maltotriose 8.3% 이었다. 육조 맥아와 이조 맥아를 이용한 당화력의 차이는 육조 맥아를 100메쉬로 분쇄하여 사용시 이조 맥아보다 높았다. 육조 맥아의 당화 최적온도는 6$0^{\circ}C$이었으며, 밥과 맥아 추출물의 비를 1:8로 하였을 때 막아 첨가량 25% 추출물에서 당화력이 가장 높았다.

• Korean Journal of Food Science and Technology
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• v.43 no.1
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• pp.58-64
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• 2011

The purpose of this study was to analyze the content and consumption of total sugar from school lunches at Incheon and Chuncheon. The samples were collected from eight elementary schools and eight middle schools in Incheon and Chuncheon for 15 days. The analysis of total sugar content was performed for 1334 main dishes, side dishes, and desserts, which were supplied by elementary and middle school foodservices. Total sugar content was extracted from various types of food with 50% ethanol after defatting. We simultaneously analyzed sugars such as fructose, glucose, sucrose, maltose, and lactose by a high performance liquid chromatography with refractive index detector. The average lunch intake for elementary school and middle school students was $372.6{\pm}72.2g$ and $449.2{\pm}81.1g$, respectively. The total sugar content in desserts was $7.21{\pm}6.32g/100g$, $1.69{\pm}2.44g/100g$ in side dishes, and $0.32{\pm}0.77g/100g$ in main dishes. Among side dishes, fried foods, stir-fried foods, and sauces contained the highest amounts of total sugar. The total sugar intake was $4.63{\pm}5.11g$ in desserts, $0.64{\pm}1.01g$ in side dishes, and $0.55{\pm}1.48g$ in main dishes. Main and side dishes with a high total sugar intake included cooked rice with seasoning, fried foods, stir-fried foods, and preserved foods. The average total sugar intake per meal for elementary school, middle school, and all students was $4.03{\pm}3.67g$, $6.97{\pm}6.59g$, and $5.50{\pm}5.53g$, respectively. We have provided useful information to decrease the intake of total sugar in school lunches. It is recommended that total sugar intake be continuously monitored.

• Journal of Food Hygiene and Safety
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• v.26 no.1
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• pp.82-88
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• 2011

The objective of this study was to investigate the extent of total sugar and sodium in 129 different kinds of bakery products, breads and cookies, sold at bakeshops in Seoul metropolitan area. The bakery products produced by bakeshops on a small scale were not applied by clauses of mandatory nutrition label for children's taste food. All types of free sugars -fructose, glucose, sucrose, lactose and maltose- were detected in breads, but only fructose and sucrose were detected in cookies. The average amount of sucrose per 100 g of breads was 6.24 g, of cookies was 30.03 g. Breads and cookies amounting to 100 g of sample contained total sugar of 11.19 g and 30.38 g, respectively. The average amounts of sodium in breads and cookies were 120.71 mg/100 g, 70.76 mg/100 g, respectively. When the contents of total sugar in breads and cookies per one serving size were compared to WHO guidelines, the percentages were 15.7% and 18.2% about recommended daily intake of total sugar of 50 g. When it come to sodium, the bakery products had range of 1.1-6.5% to 2000 mg of daily intake of sodium recommended by WHO.

• Microbiology and Biotechnology Letters
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• v.3 no.3
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• pp.123-134
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• 1975

Out of 96 yeast strains isolated from various natural habitats, five strains were screened based on their ability to ferment agricultural biproducts such as rice-, barley-and wheat-bran, and sawdust. These were identified as Hansenula anomala var anomala, Candide utilis, C. pelliculosa, Debaryomyces hansenii, and Irpex lacteus. Using these yeasts the above mentioned agricultural biproducts were fermented in various combinations. The fermented product was fed to 180 male Starcroses for eight weeks and obtained a body weight increase of 15.1g a day, while the unfermented control feed increased 10.5g a day.

• 프린팅코리아
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• v.13 no.8
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• pp.96-96
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• 2014

(주)유신당(대표이사 류정열)은 지난 6월 12일 대전 동구 신사옥에서 '유신당 디지털 출력 센터' 개업 기념 오픈하우스 행사를 갖고 본격적인 디지털 인쇄 산업에 나섰다.

• The Korean Publising Journal, Monthly
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• s.223
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• pp.5-5
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• 1997

목판 다라니경이 당나라 측천무후가 새로 만든 한자를 사용하고 있음을 들어 그것이 신라의 인쇄물이 아니라 당의 것으로 보아야 옳다는 주장이 있다. 하지만 신라에서 '측천무후의 역법 개혁'을 그대로 따랐다는 기록은 측천무후의 한자사용이 곧 당나라의 것이라는 증거가 될 수 없음을 말해준다.

• Korean Journal of Legislative Studies
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• v.27 no.3
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• pp.35-68
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• 2021

In the German federal election in 2021, the Social Democrats returned to power by a narrow margin and the Green Party emerged as the biggest winner. The two political parties took the lead by proposing policies that met the expectations of the people in the policies of climate and environment, pandemic response and health, and labor and social security. The Merkel effect did not play a significant role in the election, and it is highly likely that it will lead to government policy after the formation of a coalition. While the class cleavage in voting behavior has weakened, the generational cleavage has grown relatively large. Older people showed more support for the two major parties, while younger people showed higher support for the Green Party and the FDP. If the generational cleavage continues, it can be linked to the growth of the Green Party and the FDP, the continued weakening of the two major parties and the emergence of other new parties. In addition, the regional cleavage between the former East and West Germany still remain, which will affect the direction of the AfD and the Left and combine with other political cleavages. The 2021 German federal election can be said to be an election that heralds the realignment of the political party system.