• Korean Journal of Pharmacognosy
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• v.1 no.2
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• pp.29-30
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• 1970

Sugar beet represents the root of Beta vulgaris L. var. rapa $D_{UMORT}$. of the family, Chenopodiaccae. Sugar beet has been generally cultivated in the northern temperate region, but in our country, there has been seen no production of sugar from the cultivated beet so far We obtained the seeds of sugar beet from Canada and began to cultivate them in our N.I.H. Medicinal Plant Garden from April, 1969. We found such successful 90% germination, where with in October obtained 1kg root per stub which contained $16{\sim}20%$ of sugar.

• Journal of the Korean Society of Food Culture
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• v.5 no.4
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• pp.473-480
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• 1990

Three sensory evaluations were conducted to assess the effect of food color on flavor identification. Elementary students and women university students served as subjects for three evaluations of hard candies, in order to assess color preference, to examine the effect of atypical color on flavor identification and to examine the acceptability of harmony between the color and the perceived flavor. Results showed that inappropriate coloring of the three flavored hard candies induced flavor responses that are normally associated with that color and decreased the acceptability. In addition, the acceptability of colorless candies is lower than that of colored candies. It is suggested from it that when there is no color on the product, even atypical color, it`s harder to identify the flavor and to get a high grade in its preference.

• Journal of Life Science
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• v.7 no.4
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• pp.270-275
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• 1997

In order to produce betacyanins from sugar beet(Beta vulagris L.) in vitro, callus induction, shoot formation, root formation, betacyanin contents and protein contents determined from callus which was induced cotyledons of sugar beet seedling under an addition of NAA and BAP on the MS medium. The results were summarized as follows; The combination 3.0mg/l NAA and 1.0mg/l BAP treatment showed the most high callus induction rate, betacyanin and protein contents. The combination NAA and BAP treatments were not shoot formation, but BAP treatments showed high root formation rate. But high concentrations of BAP have not shown root formation.

• The Journal of Korean Academy of Prosthodontics
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• v.47 no.2
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• pp.156-163
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• 2009

Statement of problem: Recently, there have been increased esthetic needs for posterior dental restorations. The failure of posterior dental ceramic restoration are possible not only by the characters of the component materials but also by the type of food. Purpose: The research aim was to compare the in vitro fracture resistance of simulated first molar crowns fabricated using 4 dental ceramic systems, full-porcelain-occlusal-surfaced PFG, half-porcelain-occlusal-surfaced PFG, Empress 2, Ice Zirkon and selected Korean foods. Material and methods: Eighty axisymmetric crowns of each system were fabricated to fit a preparation with 1.5- to 2.0-mm occlusal reduction. The center of the occlusal surface on each of 15 specimens per ceramic system was axially loaded to fracture in a Instron 4465, and the maximum load(N) was recorded. Afterwards, selected Korean foods specimens(boiled crab, boiled chicken with bone, boiled beef rib, dried squid, dried anchovy, round candy, walnut shell) were prepared. 15 specimens per each food were placed under the Instron and the maximum fracture loads for them were recorded. The 95% confidence intervals of the characteristic failure load were compared between dental ceramic systems and Korean foods. Afterwards, on the basis of previous results, 14Hz cyclic load was applied on the 4 systems of dental ceramic restorations in MTS. The reults were analyzed by analysis of variance and Post Hoc tests. Results: 95% confidence intervals for mean of fracture load 1. full porcelain occlusal surfaced PFG Crown: 2599.3 to 2809.1 N 2. half porcelain occlusal surfaced PFG Crown: 3689.4 to 3819.8 N 3. Ice Zirkon Crown: 1501.2 to 1867.9 N 4. Empress 2 Crown: 803.2 to 1188.5 N 5. boiled crab: 294.1 to 367.9 N 6. boiled chicken with bone: 357.1 to 408.6 N 7. boiled beef rib: 4077.7 to 4356.0 N 8. dried squid: 147.5 to 190.5 N 9. dried anchovy: 35.6 to 46.5 N 10. round candy: 1900.5 to 2615.8 N 11. walnut shell: 85.7 to 373.1 N under cyclic load(14Hz) in MTS, fracture load and masticatory cycles are: 1. full porcelain occlusal surfaced PFG Crown fractured at 95% confidence intervals of 4796.8-9321.2 cycles under 2224.8 N(round candy)load, no fracture under smaller loads. 2. half porcelain occlusal surfaced PFG Crown fractured at 95% confidence intervals of 881705.1-1143565.7 cycles under 2224.8 N(round candy). no fracture under smaller loads. 3. Ice Zirkon Crown fractured at 95% confidence intervlas of 979993.0-1145773.4 cycles under 382.9 N(boiled chicken with bone). no fracture under smaller loads. 4. Empress 2 Crown fractured at 95% confidence intervals of 564.1-954.7 cycles under 382.9 N(boiled chicken with bone). no fracture under smaller loads. Conclusion: There was a significant difference in fracture resistance between experimental groups. Under single load, Korean foods than can cause fracture to the dental ceramic restorations are boiled beef rib and round candy. Even if there is no fracture under single load, cyclic dynamic load can fracture dental posterior ceramic crowns. Experimental data with 14 Hz dynamic cyclic load are obtained as follows. 1. PFG crown(full porcelain occlusion) was failed after mean 0.03 years under fracture load for round candy(2224.8 N). 2. PFG crown(half porcelain occlusion) was failed after mean 4.1 years under fracture load for round candy(2224.8 N). 3. Ice Zirkon crown was failed after mean 4.3 years under fracture load for boiled chicken with bone(382.9 N). 4. Empress 2 crown was failed after mean 0.003 years under fracture load for boiled chicken with bone(382.9 N).

• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.893-899
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• 2004

Method for sample preparation and quantitative analysis of 19 permitted and non-permitted synthetic colors in foods was developed based on reversed-phase ion-pairing high performance liquid chromatography. For color extraction of samples, deionized water was added, and pH was appropriately adjusted with 1% ammonia water. Any undissolved matters were extracted with 50% ethanol or 70% methanol. Lipid in snacks was first removed using n-hexane with centrifugation, water was added to extract colors, followed by clean-up and concentration using Sep-Pak $C_{18}$ cartridge. Recovery efficiencies at known concentrations of 19 standard food colors spiked into foods were in 90.3-97.9% range far soft drink, 79.2-101.9% for candy, 84.1-103.4% for jelly, 86.4-100.8% for chewing gum, 83.5-103.4% for ice cream, and 78.5-95.6% for snack.

• Journal of Nutrition and Health
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• v.50 no.1
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• pp.85-97
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• 2017

Purpose: This study was conducted to investigate dietary habits related to weight reduction and snack intake habits of $4^{th}$ to $5^{th}$ grade elementary students located in Jeju-si, Jeju, South Korea. Methods: The $4^{th}$ and $5^{th}$ grade elementary school students (total n = 234, equally matched numbers of normal weight children and overweight/obese children (n = 117/group)) were surveyed using a questionnaire and a 24-hour dietary recall method in Oct 2015. Results: The percentage of students who experienced reduced food intake to control weight was 26.3% in the normal weight group (NG) and 77.6% in the obese group (OG). Most frequently answered meal for reduced intake was snacks in the NG and dinner in the OG. Percentages of daily calorie intake among subjects were 17.2% for breakfast, 33.8% for lunch, 29.7% for dinner, and 19.3% for snacks. Frequency of snack intake was 2.1 times a week in NG and 1.6 times a week in OG, which showed a statistical difference between body weight groups. Types of snack foods were distinctly different depending on where children consumed them, although no difference was observed between NG and OG. In addition, snack intake level of low energy and nutrient-dense foods was significantly lower in the OG compared to the NG, whereas snack intake level of energy dense and low-nutritive foods was not different between the OG and NG. Conclusion: Taken together, snack intake level with consideration of frequency and amount of snack intake showed that children in the OG consumed significantly less low energy and nutrient-dense foods compared to the NG. Therefore, nutritional education for choosing healthy snack foods for children regardless of body weight status is crucial based on family-school links.

• Korean journal of applied entomology
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• v.57 no.4
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• pp.339-345
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• 2018

The sugar beet cyst nematode (SBCN), Heterodera schachtii first detected in Taebaek, Gangwon-do in 2011, is one of the major plant parasitic nematodes that cause economic damage to the Chinese cabbage in highland regions. In addition, the distribution of clover cyst nematode (CCN), H. trifolii was confirmed in the highland Chinese cabbage cultivated regions in 2017. In order to investigate the spread of cyst nematodes, this study has been conducted since 2013 in the highland Chinese cabbage cultivation area. In addition, in 2017, the Real-Time PCR technique with the species-specific primer was used to investigate those two cyst nematodes and the soybean cyst nematode (SCN), H. glycines which is known for its distribution in Korea, focusing on the main production regions of highland Chinese cabbage cultivation. The number of infected fields in the Chinese cabbage plantation in highland increased every year to confirm distribution in Taebaek, Samcheok, Jeongseon and Gangneung in 2017, and the cumulative number of infection fields reached 245 by 2017. Of the 41 possible cyst nematode samples for PCR analysis, 61% were CCN, only 9.8% of the SBCN and 29.3% of the SCN were identified. Therefore, some of the previously known SBCN or CCN discoveries are likely to have been infected with SCN. It is believed that the CCN needs to be controlled in the future as CCN have been found to be dominant species in the highland Chinese cabbage plantation regions.

• Journal of the Korean Wood Science and Technology
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• v.44 no.1
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• pp.147-155
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• 2016

Pulp made from sugarcane bagasse (SCB) was bleached in element chlorine free (ECF) sequence. The peroxide bleaching process for the final bleaching process has been introduced in order to reduce the use of chlorine dioxide. Prior to peroxide bleaching, different chelating chemicals were applied. When 4.5% of the total chlorine dioxide was used, bleached SCB pulp using additional DTPA chelate stage (DEDQP) resulted in 87.0% of the ISO brightness. However, bleached pulp using simultaneous stage of DTPA chelate and chlorine dioxide (DE(DQ)P) was reached at 83.9% of the ISO brightness. The viscosity of DEDQP bleached pulp was 25.6 cPs, and the one of DE(DQ)P bleached pulp was 21.9 cPs. Decreasing of chelate effect by chlorine dioxide led to a decrease in the final brightness and a lower viscosity. But simultaneous stage of EDTA chelate and chlorine dioxide (DE(DQ)P) led to higher final brightness (87.0% ISO) and higher viscosity (25.8 cPs) than those of the $DEDQ_{EDTA}P$ bleached pulp (86.4% ISO, 25.2 cPs).

• Journal of the Korean Wood Science and Technology
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• v.45 no.5
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• pp.588-598
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• 2017

Currently, bioethanol, a fuel additive for transportation, is produced mainly by using biomass (first generation) such as corn and sugar canes. First generation biomass can cause various problems in terms of increase in agricultural prices and ethical reasons. To address these problems, a nonedible lignocellulosic biomass can be utilized. Agricultural byproducts such as straw, bagasse, and forest byproducts from the wood processing industry. Therefore, production of wood based bioethanol can be an effective utilization route of second generation biomass, and its raw materials are more abundant than first generation resources. Furthermore, it is possible to secure cheap raw materials. One of the biggest advantages of using biofuels is that it contributes to the reduction of greenhouse gases by minimizing the environmental impact, unlike fossil fuels. In this study, we investigated the greenhouse gas reduction effects that can be achieved through the use of Lignocellulosic bioethanol and government policies on renewable energy currently being implemented in ASEAN countries (Indonesia, Malaysia, Thailand and the Philippines). In these four countries, policies and incentives related to biofuels have been developed. It is expected that the reduction ratio of carbon dioxide emission and the mixed biofuel will be gradually increased in the future.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.12
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• pp.1732-1739
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• 2009

The purpose of this study was to analyze factors that influence consumption pattern of snacks of middle school students. The subjects of study were 607 middle school students (male: 316, female: 291) in Ilsan area. The subjects were surveyed by a self-administered questionnaire about anthropometrics, mother's employed status, parents' education level, and snack consumption pattern. Male students showed higher consumption in 'milk and milk products' (p<0.05), 'instant noodles' (p<0.01), and 'cereal' (p<0.05). In the other hand, female students showed higher consumption in 'biscuits, cookies' (p<0.01) and 'candy and chocolates' (p<0.01). Subjects in underweight group showed higher frequency in the consumption of 'biscuits, cookies' (p<0.05) and 'candy and chocolates' (p<0.001) compared with normal weight or overweight subjects. The subjects with mother not having a job showed higher consumption of snacks under controlling parents (p<0.001), and higher consumption in 'fruit and fruit juice' (p<0.05) and 'milk and milk products' (p<0.01) compared to the subjects with mother having a job. The subjects with parents having higher education level showed higher of consumption in 'fast food'. These results suggest that general characteristics of the subjects and characteristics of family environment may affect consumption pattern of snacks in middle school students.