• 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.

• 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.

• 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.

• 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.

• 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.

• Horticultural Science & Technology
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• v.28 no.3
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• pp.387-393
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• 2010

The free sugar content and related enzymes of four different parts, inner, outer, stylar end and stem end, of 'Changhowon Hwangdo' peach ($Prunus$ $persica$, L. Batsch) fruit were compared from August to September in 2006, i.e., from 120 to 150 days after full bloom (DAFB). The soluble solids content (SSC) of stylar end was the highest among the four fruit parts at 150 DAFB. Changes of free sugar content were similar to that of SSC in the four parts. The starch content at the stylar end was the highest at 120 DAFB, while all the other parts showed low starch contents at 150 DAFB. The free sugar composition of peach changed during fruit development. The sucrose was low at 120 DAFB and increased gradually in all parts of peach fruit. On the contrary glucose, fructose and sorbitol decreased with fruit development. The free sugar contents and related enzymes activities were investigated during fruit development. The rapid increase of sucrose contents during fruit development was more affected by sucrose synthase than sucrose phosphate synthase. Activity of SS in the four fruit parts increased continuously over the fruit development period, but activity of acid invertase showed a downward trend. This study found that the free sugar content was affected by enzyme activity for the synthesis or the cleavage. However, it was very difficult to explain sugar accumulation of peach segments with related-enzymes.