• Food Industry And Nutrition
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• v.8 no.3
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• pp.40-44
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• 2003

2단계 발효를 거쳐 생산된 4종의 과일 식초에 대한 이화학적 특성을 비교한 결과, 산도는 포도 식초에서 높았고, 유리당 함량은 매실 식초에서 가장 높았다. 또한 과일 식초의 종류에 따라 유기산 조성 비율에 현저한 차이를 나타내어, 원료 과일의 특성을 확인할 수 있었다 매실 식초의 경우 citric acid, 사과 식초는 malic acid, 감 식초는 galacturonic acid, 포도식초는 tartaric acid의 비율이 높았다. 총 유리아미노산 함량은 사과 식초에서 현저히 높았고, 감 식초, 포도 식초, 매실 식초는 유사한 수준이었다.

• Water for future
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• v.43 no.10
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• pp.39-47
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• 2010

홍수(洪水, Flood)에 대한 사람들의 인식은? 자고로, 홍수란 재해를 유발하는 반갑지 않은 가장 큰 자연현상 가운데 하나이다. 당하고 보면 홍수는 없었으면 좋겠다(라고 생각하는 사람도 적지 않겠지!). 그렇다면, 과거에는 홍수재해에 대한 대비책을 어떻게 세워왔으며(고대사회), 근현대의 우리세대는 고대사회의 대비책과 무엇이 어떻게 달라졌으며 과연 앞으로는 홍수재해를 어떻게 대비해 나갈 것인가? 결론은 첫째, 홍수발생의 수문학적요인과 기상예보의첨단기술을 개발해야 할 것이며, 둘째, 물 부족량 해결과 홍수재해조절을 다목적 댐건설로 추진해야 할 것이며, 셋째, 홍수량 소통로인 하천에 과부하가 걸리지 않도록 보다 큰 공간을 조성해야 하며, 넷째, 이상의 목적달성을 위하여 방재기술의 연구개발이 지속되어야하고 사회적으로 방재인프라가 구축되어야 한다.

• 프린팅코리아
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• s.24
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• pp.62-67
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• 2004

1989년 9월5일 출판문화산업단지 건설추진위원회 발기인대회가 열린 이래 약 15년이 흐른 지금 총 47만4백평 규모의 파주출판도시 조성사업의 1단계 작업(26만4800평)이 막바지에 다다랐다. 이에 본지에서는 사업 입안에서부터 현재에 이르기까지 파주출판문화정보산업단지사업협동조합과 고락을 함께 하며 파주출판도시의 실질적인 설계자 역할을 해온 이기웅(도서출판 열화당 대표)이사장을 만나 지금까지의 소회와 파주출판도시의 비전에 대해 들어봤다.

• Korean Journal of Medicinal Crop Science
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• v.6 no.2
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• pp.108-113
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• 1998

This study was investigated to elucidate the growth characteristics and the contents of glycyrrhizin and free sugars of Glycyrrhiza plants, i. e. G. glabra var. glandulifera, G. uralensis, and G. pallidiflora. The growth of G. glabra var. glandulifera and G. pallidiflora was better in plots planted with stolon and stem over 2cm in diameter compared to that of below 1cm and $1{\sim}2cm$. G. glabra var. glandulifera didn't bloom in Suwon but produced stolon, while G. pallidiflora bloomed but did not produce stolon. Total root weight of six-year-old G. glabra var. glandulifera consisted of stolon (73.2%) and primary root (26. 8 %). The contents of glycyrrhizin and free sugars were highest in stolon, followed by tap root and leaf. The glycyrrhizin contents in Glycyrrhiza plants were 7.38% in G. glabra var. glandulifera, 5.29% in G. uralensis and 0. 15% in G. pallidiflora.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.2
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• pp.199-204
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• 1989

The extracts of the fresh and dried squid(Sepiella manidroni) were prepared with water and 70% ethanol at different extraction time and temperature, and the major free sugars in the squid extracts and the effects of extract condition on the composition of free sugars were investigated. Major free sugars in the extracts were glucose, fructose and ribose, and these components was above 80% of total free sugars. Amount of free sugar in the extracts of fresh squid extracted with water were higher than that of extracted with 70% ethanol, but 70% ethanol, in the dried squid, was more effective than extracted with water. The free sugar contents in the extracts incensed until 2 to 3 hours of extrction at below $100^{\circ}C$ and then decreased slowly, but in the high temperature as $120^{\circ}C$, showed a remarkably decrease after 1 hour of extraction.

• Journal of the Korean Applied Science and Technology
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• v.35 no.2
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• pp.478-484
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• 2018

In this study, proximate composition, crude fiber, reducing sugar, free sugars, organic acids, minerals and amino acids of Platycodon grandiflorum seeds were analyzed to evaluate its nutritional value. Moisture, crude protein, crude fat, crude ash and carbohydrate contents of seeds were 6.97, 26.05, 27.46, 3.78 and 35.74%, respectively. Crude fiber of 6.31% and reducing sugars of 1.54% were also determined. Sucrose(1,661 mg/100 g) and lactic acid(1,224 mg/100 g) were most abundant free sugar and organic acid, respectively. Both phosphorus and potassium were main minerals that contained more than 700 mg in 100 g seeds. Amino acids analysis of 100 g seeds showed that glutamic acid(3.45 g), arginine(2.51 g), aspartic acid(1.66 g), leucine(1.29 g), lysine(1.10 g), alanine(1.05 g) and glycine(1.04 g) were abundantly contained in order, while others were less than 1 g.

• Food Science and Preservation
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• v.14 no.5
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• pp.492-496
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• 2007

This study analyzed the sugar, amino acid, and mineral content of Angelica dahurica leaves to explore the physiology of the plant and to examine whether the loaves might be useful in food production. A. dahurica leaves contained moisture 76.30%, carbohydrate 7.58%, crude protein 4.01% crude ash 7.87% and 4.23% crude fat (all w/w). The content of reducing sugar in leaf was 1,687.10 mg/100 g. The total amount of free sugar was 57.30 mg/100 g, including 24.75 mg/100 g fructose, 23.95 mg/100g glucose, and 8.60 mg/100 g maltose. Total hydrolyzed amino acids were 139.25 mg/100 g. Total free amino acids were 215.99 mg/100 g, and that of alanine (61.52 mg/100 g) was highest. Total amino acid derivatives were 101.39 mg/100 g, and, of these materials ${\gamma}-aminoisobutyric$ acid was highest at 78.26 mg/100 g. In the When minerals were analyzed, the content of K was the highest (2,135.03 mg/100 g), followed by 916.47 mg/100 g for Ca.

• KOMUNHWA
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• no.58
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• pp.119-136
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• 2001

This study aims to analyze the sources of restoring of Geungnakjeon(極樂殿) and creation of the buddhist mural paintings(後佛壁畵) of Muwisa(無爲寺) in Gangjin(康津). Muwisa Geungnakjeon was constructed in 1430(in the twelfth year of King Sejong's(世宗)reign). At that

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.5
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• pp.566-572
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• 1992

Proximate composition and the contents of free sugars, minerals, fatty acids, amino acids and in vitro digestibility of mixed pollen load were analyzed. The protein in pollen load per 100g was 25.2g, lipid 5.4g, non-fibrous carbohydrate 50.0g and fiber 10.4. Free sugars in pollen load, as dry basis g per 100g, was fructose 26.6g, glucose 13.1g, sucrose 0.2g, maltose 1.3g, melezitose 0.02g and F/G ratio was 2.0. The content of mineral in pollen load was in the order K > P > Mg > Ca > Fe > Na > Mn > Zn > Cu. Unsaturated fatty acid of pollen load was about 69.1% and polyunsalturated fatty acid being about 50.3%. The ratios of SFA : MUFA : PUFA and PUFA : SFA were 0.61 : 0.37 : 1.00 and 1.63 respectively. The total amino acid contained in pollen load 22,337.5mg/100g and total essential amino acid was 39.2% of the total amino acid. proline was the most abundant amino acid (2,824.7 mg/100g),followed by Glu, Leu, Asp, Val, Phe, Ile, Ala and Thr. E/T ratio of protein in pollen load was 2.03 ; protein score, 65.2(Lys) : A/E ratio(egg), 61.7(Lys) : amino acid score, 51.7% after 1hr and on non-fibrous carbohydrate was 80.6%. But that of protein was 67.3% after 1hr, 75.5% after 2hr.

• The Korean Journal of Food And Nutrition
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• v.18 no.1
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• pp.63-71
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• 2005

Panax ginseng leaves are produced as the by-product when Panax ginseng roots were harvested. The Panax ginseng leaves was examed for the applicable possibility as the functional food. In this study, the changes in chemical composition of Panax ginseng leaves was examed by three methods as the hot-air dried(DRT), the aged tea(AGT) and the heat processed tea(HPT). The general composition of Panax ginseng leaves tea was shown as similar results in 3 different process methods. The level of the crude lipid and reducing sugar concentration were decreased slightly in HPT. The free sugar content of DRT was higher than the HPT and AGT. The existence of the higher content of free sugar composition in order are sucrose, fructose and glucose. The concentration of serine was the highest in the free amino acids, which were shown from 309.6 mg% to 336.6 mg%. The contents of free amino acid in Panax ginseng leaves made by DRT was higher than by AGT and HPT. The concentration of Ca was shown as the highest content among the minerals and was 2,115 mg%. The contents of minerals were existed in order of Ca, K, Mg, P, Na, Mn, Fe, Zn and Cu. But there were hardly any remarkable differences of mineral concentrations of Panax ginseng leaves tea made by different processing methods. The concentration of water soluble solid of Panax ginseng leaves tea processed by HPT was higher than by DRT and AGT. The concentration of ascorbic acid was shown the highest value of 424.4mg% in HPT. There was no differences in the fatty acid composition according to their processing methods. The concentration of palmitic acid was higher than that of other fatty acid. The order of fatty acid concentration were palmitic aicd, linoleic acid, linolenic acid, oleic acid and stearic acid, abundantly. As a conclusion, HPT was shown as the best process method for the production of Panax ginseng leaves tea.