• KSBB Journal
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• v.4 no.3
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• pp.253-258
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• 1989

It was investigated that the influent sugar concentration and the dilution rate have an influence on the ethanol fermentation characteristics at steady state in a chemostat culture of K. fragilis using Jerusalem Artichoke juice as substrate. And also the optimum condition of high ethanol productivity and low residual sugar output in the ethanol production by K. fragilis, was clarified to be given at a dilution rate of 0.22/hr and at an influent sugar concentration of 85g/l.

• Korean Chemical Engineering Research
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• v.43 no.3
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• pp.380-386
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• 2005

Separation of fructose and glucose was performed using emulsion liquid membranes with a mixture of an organoboronic acid and a quaternary ammonium salt as a carrier in a batch reactor. In order to find a carrier and an optimal experimental condition suitable to the sugar separation, extraction of each sugar was carried out independently. The effect of various experimental variables, such as initial concentration of sugar in the feed phase, type of organoboronic acids, and w/o ratio, on the sugar separation was investigated, and the concentrations of sugars in each aqueous phase were analyzed. The ratio of degree of extraction of fructose to that of glucose was very high, but the concentration of fructose in the receiving phase was not too high. Therefore, a stronger stripping agent in the receiving phase was required for development of a practical ELM system suitable to the sugar separation.

• Food Industry
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• s.28
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• pp.18-20
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• 1975

• Journal of Sericultural and Entomological Science
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• v.41 no.1
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• pp.9-13
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• 1999

The experiment was carried out to investigate the absorption profile of blood glucose in mice administered to silkworm powder MeOH extract. The mice was injected to oral load of maltose, sucrose and lactose(2 g/kg) and silkworm powder MeOH extract at the same time. After injecting the sample, blood glucose concentration was measured at 0, 30, 60, 120, 180 and 240 minutes. Blood glucose lowering effect of silkworm powder for loading maltose was 69% in postprandial 30 minutes. After the postprandial 60 minutes, the glucose was absorbed slowly. Total amount of blood glucose absorption in mice administered to maltose were 560.7 mg/dl during 240 minutes. That of silkworm powder MeOH extract marked 534.7 mg/dl. Total amount of blood glucose from oral loading sucrose reached to 508.9 mg/dl. That of loading silkworm powder MeOH extract were 468.8. But, silkworm powder was not inhibited lactose absorption. As a above results, silkworm powder inhibits the transient rising of blood glucose after postprandial 30 minuts through inhibition of ${\alpha}$-glucosidases. In case of starvation silkworm powder don't promote the hypoglycemia. In addition, silkworm powder induces the delay absorption of glucose without loss of it.

• Korean Journal of Food Science and Technology
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• v.46 no.2
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• pp.173-179
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• 2014

The fermentation characteristics of ice wines made from freeze-dried Muscat Bailey A grapes were determined. Muscat Bailey A grapes were concentrated to 34.8 and $40.8^{\circ}Bx$ by freeze drying and were then fermented. The content of reducing sugar was 0.3% in conventional wine after fermentation, but was 21.5 and 23.9% in ice wines at 34 and $40^{\circ}Bx$, respectively. The content of alcohol was 9.6% in conventional wine but was 10.3 and 10.6% in ice wines at 34 and $40^{\circ}Bx$, respectively. It was observed that the red and violet colors of ice wines at 34 and $40^{\circ}Bx$ became dominant compared to the controls. In sensory evaluation studies, ice wines at 34 and $40^{\circ}Bx$ showed higher intensities in color, flavor, and overall preference.

• Korean Journal of Food Science and Technology
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• v.33 no.3
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• pp.319-326
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• 2001

Red wines were prepared with Campbell Early harvested at Youngdong, Chungbuk Province in 1999 of which average sugar content and total acidity(tartaric acid %) were $12^{\circ}Brix$ and 0.7%, respectively. In order to investigate the effect of addition of various sugars on the quality of red wine, sucrose, xylitol, glucose, corn syrup, high fructose corn syrup(HFCS) and isomaltooligosaccharide(IMO) were added to musts to have $21^{\circ}Brix$ of sugar content. Fermentation of red wine in which glucose was added was faster than any other sugars with the final ethanol content of 12%(v/v). Wines to which sucrose and HFCS were added showed similar fermentation rates to glucose added one but alcohol contents were 10.3%(v/v) and 11.2%(v/v), respectively. Alcohol contents of wines made with xylitol, corn syrup and IMO was relatively low to about 7% (v/v) after fermentation. The pH values of wines were almost unchanged in all treatments during fermentation and the total acidities of wines were decreased from 0.7% to lower than 0.3%. The colors of wines were changed to redder and darker during fermentation. In sensory evaluation xylitol added wine showed the best preference and kept xylitol unfermented in it.

• Food Science and Preservation
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• v.14 no.2
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• pp.160-164
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• 2007

This study was performed to investigate the effects of mixing methods, storage period, and dilution ratio of Dangyuja-sugar mixture on the customer preferences for Dangyuja-tea. Most sensory characteristics such as bitterness, flavor, and taste are influenced more by mixing methods of Dangyuja-sugar mixtiue than by storage period. The Dangyuja-sugar mixture prepared by slice cutting is preferred to those prepared by operating electric mixer, The preference test showed that the appearance is not influenced by storage period but by mixing methods, whereas the tne and texture is more affected by storage period in which the 24 month storage is preferred to 12 month storage. therefore, the overall preference fer Dangyuja-tea is the on that prepared with 20% contents of Dangyuja-sugar mixture which is slice-cut and 24 month stored.

• The Journal of the Convergence on Culture Technology
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• v.8 no.1
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• pp.201-207
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• 2022

In this paper, the relationship between RGB, HSV, La^*b^* colors and sugar content was analyzed using linear regression on apples harvested in the same region. First, as a result of examining the correlation coefficient with sugar content according to each color level, it was found that the (+) region having a positive coefficient and a (-) region having a negative coefficient were separated according to the color level. Also, the correlation coefficient between color and sugar content, represented by the average value, was 0.342 in the La^*b^* color space, which was higher than the coefficient in the RGB and hsv space. That is, this means that the sugar content is related to the color in the La^*b^* space. Also, in the complex color composed of regions with high sugar content, it was found to be R²=0.3627, indicating that it is related to sugar content. In all nine color spaces, it was found to be R²=0.3668. In this case, it was found that the coefficients of v and b^* had an effect on the sugar content. Due to this, it was possible to confirm the validity of the empirical prediction that the higher the b^* representing yellow, the higher the sugar content.

• Proceedings of the Korean Society for Bio-Environment Control Conference
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• 1999.04a
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• pp.71-74
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• 1999

토마토의 품질판단 주요 기준인 과일크기, 과색, 모양, 당도 등은 유전적인 요인 이외에 재배환경에도 크게 영향을 받는다. 그중 당도는 토양수분과 관계가 깊다고 알려져 있으며, 일반적인 토양재배는 당도향상을 위한 수단으로 생육단계에 따라 토양수분을 조절하는 방법이 있으나 토성, 지하수위 및 기상등에 의해 영향을 많이 받으므로 효과적인 토양수분조절이 용이하지 않다. (중략)

• Proceedings of the Korea Society of Costume Conference
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• 2004.05a
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• pp.50-50
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• 2004

호텔 내의 한식당은 내외국인에게 우리의 음식으로 우리 문화를 소개하고 있을 뿐만 아니라, 다른 한편으로는 직원들의 유니폼을 통해서 우리의 의복문화를 반영할 수 있는 장소이기도하다. 따라서 본 논문은 음식과 함께 우리 옷의 아름다움을 전달할 수 있을 것이라 기대되는 한식당의 유니폼 디자인 현황을 파악하고, 이를 통해 호텔 내 한식당의 이미지 제고와 함께 우리 옷의 미가 잘 표현되는 유니폼을 개발하는 데에 도움이 되고자 한다. (중략)