• Korean Journal of Food Science and Technology
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• v.20 no.2
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• pp.194-199
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• 1988

The objective of this study was to investigate the technical feasibility of producing toxicant-free rapeseed by germination. To this end, rapeseed(Brassica napus L.)was germinated at $25^{\circ}C$ for 120 hours, and the chemical compositions-glucosinolates and free sugers-were determinated in every 24 hours during germination. The amount of glucosinolates in rapeseed measured by UV method was very close to that measured by GLC method. The glucosinolates were considerably abundant in rapeseed before germination, and the total content was found to be 13.6 mg/g. Rapeseed showed the lowest glucosinolate content in 72 hours during germination, and it gradually increased glucosinolate content from 96 hours. Free suger content in rapeseed before germination was as follows : 3.03 mg/g of fructose, 2.97 mg/g of glucose and 5.63 mg/g of sucrose. Raffinose and stachyose were not detected, and in general free sugars were gradually decreased during germination. However, sucrose was increased in the early period of gremination and decreased in the later period.

• Korean Journal of Medicinal Crop Science
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• v.5 no.1
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• pp.14-20
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• 1997

To increase the efficiency of the callus induction in anther culture of Schizandra chinensis, the effects of culture stage, low temperature pretreatment, growth regulators, sucrose and gelling agents were tested on Murashige and Skoog's medium. And the effects of ABA and $AgNO_3$ on organogenesis were investigated. The most suitable stage for anther culture was at the middle to late uninucleate stage, of which the flower size was $6.2{\pm}0.6{\times}4.0{\pm}0.4mm(Length{\times}width)$, and the frequency of callus induction was 13.3%. The effect of low-temperature pretreatment on callus induction was highest as 12.5% in the trearment for 8 days at $4^{\circ}C$. The combination of 1.0 mg/L 2, 4-D and 0.25 mg/L kinetin for callus induction was most effective as 8.3% among various media. The frequency of callus induction was excellent as 10.8% in 4% sucrose. Effect of gelling agents on callus induction was highest as 9.0% on 0.6% Gelrite medium. The prevention of callus browning was effective on the media supplemented with ABA and $AgNO_3$ and rooting was promoted on medium supplemented with 5 mg/L ABA. But shoot was not developed.

• Korean Journal of Food Science and Technology
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• v.24 no.4
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• pp.387-392
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• 1992

In order to improve the solids and protein concentration and their yields in sea mustard extracts, HCl, sucrose, NaCl, EDTA, and SHMP were added during aqueous extraction and studied their effects on quality characteristics of the extracts. The extracts were prepared by 2 hours of boiling of ground sea mustard and centrifugation. Addition of HCl at $0.1{\sim}0.5N$ level was found that the solids and protein yields was significantly improved along with the ratio of supernatant seperated. The maximum solids and protein yields obtained were 52.48%, 36.73%, respectively, while those values of the aqueous extract without HCl were 23.20%, and 4.87%. Viscosity was reduced from 450 cps to less than 20 cps by HCl addition. When NaCl, sucrose, SHMP, and $Na_2EDTA$ were added in the concentration of range of $0.5{\sim}3.0%$, solid concentration and yields were also significantly improved by the order of $Na_2EDTA-SHMP-sucrose-NaCl$ in their effect. The highest solid yield of 55.0% was obtained from 3% addition of $Na_2EDTA$. Viscosity and turbidity were also reduced by addition of SHMP and $Na_2EDTA$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.396-402
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• 1999

To increase the utilization of citron(Citrus junos), manufacturing conditions of citron jelly were studied. Citron extract was diluted 7 fold for jelly processing and it's pH was 2.64. Due to the low pH of citron extract, 2.5∼3.0% of pectin was added which was slightly higher than the amount for ordinary jelly process. To reduce the loss of citron flavor and vitamin C, it was heated for 10 min. and found to be enough for proper hardness of jelly. Agar and gelatin was used as jellying agents to improve the physical properties of pectin jelly. From the result of compression curve analysis, addition of 5% and 7% of gelatin were more effective in jelly texture than agar in 1.5% and 2.5% pectin jelly, respectively. Sucrose was replaced by glucose and oligosaccharide; galactooligosaccharide, fructooligosaccharide and isomaltooligosaccharide. From the sensory evaluation analysis, 30% of sucrose and 30% of isomaltooligosaccharide in jelly was evaluated as superior to other sugars.

• Korean Journal of Agricultural Science
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• v.8 no.2
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• pp.171-178
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• 1981

In order to develope the suitable processing method of new alcohol fermented milk beverage, the lactic acid bacteria and the yeast were inoculated to various level of saccharide added milk. And the change of component and alcohol concentration in beverage were analysed and tested. The results obtained were summarized as follows: 1. By skim milk media was fermented by the 5 strains of lactic acid bacteria for 24 hours, most suitable acidity was appeared in the Str. lactis fermented beverage as 0.83% and the amino nitrogen contents was not much changed as 0.2mg/ml. 2. By the skim milk was added with 5% glucose, lactose and sucrose respectively and fermented by the Str. lactis and Cruyveromyces fragilis, the acidity and amino nitrogen contents in beverage were not changed significantly, but alcohol concentration was increased from 2.5% to 3.58%. 3. By the 5% to 15% sucrose added skim milk media was fermented by Cruyveromyces fragilis and Saccharomyces cerevisiae, the amino nitrogen concentration was not so much changed by increasing sucrose contents. And the alcohol concentration was increased from 2.12% to 8.15% by Cruyveromyces fragilis fermentation and from 0% to 7.45% by S.accharomyces cerevisiae fermentation. 4. Sensory evaluation was better in the Cruyveromyces fragilis fermented beverage than Saccharomyces cerevisiae fermented beverage. 5. The contents of moisture, crude protein, ash and the concentrate of alcohol of Str. lactis and Cruyveromyces fragilis fermented skim milk beverage were much similar to koumis.

• Journal of the Korean Society of Tobacco Science
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• v.19 no.2
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• pp.145-150
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• 1997

Nonvolatile polyhydroxyalkylpyrazines(PHAPs) are known to degrade volatile pyrazine compounds having positive aroma and sensory attributes during cigarette smoking. In this paper, the content of PHAPs in burley tobacco leaves toasted to different levels as temperature and time study were determined by high performance liquid chromatography, and was also investigated effects of added sugars, sucrose, glucose or fructose, on the generation of PHAPs during toasting. The addition of glucose or fructose as casing sauce in burley tobacco leaves resulted in significant increases, especially 2,6-deoxyfructosaBine from glucose added leaves and 2,5-deoxyfructosazint from fructose added leaves, in generation of PHAPs during toasting, while control and sucrose added leaves did not observed in generation of PHAPS. Formation rates of PHAPs in glucose or fructose added tobacco leaves, but not sucrose, showed a strong dependence on both toasting temperature and time.

• Journal of Plant Biotechnology
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• v.30 no.2
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• pp.185-188
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• 2003

In order to enhance shoot elongation and rooting of Anthurium andreanum 'Atlanta' in vitro, 15mL of liquid media containing various concentrations of activated charcoal, sucrose and MS salts were added in same vessels after small shoots were induced from the calli on mudium supplemented with 10.0mg/L BA and 0.1mg/L 2.4-D. The post-supplying of 15mL liquid medium containing MS macro and micro elements, 30g/L sucrose and 5.0∼10.0g/L activated charcoal was significantly stimulated the shoot elongation and rooting of regenerated shoots from calli. The medium addition was also resulted in the enhanced soil survival, elongation and rooting of plantlets in cultural soil mixed with perlite and vermiculite(1 : 1)

• Journal of Environmental Health Sciences
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• v.30 no.2
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• pp.149-153
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• 2004

The influences of pH on hydrogen production were also investigated over the pH range from 4.1 to 8.0 at HRT 10 hours. The hydrogen content for the produced gas was changed from 41 to 71% with corresponding pHs throughout this experiment. The produced hydrogen/carbon dioxide ratio was not vary significantly up to 6.0, then steepenly increased with increases in the pH. The maximal hydrogen yield was found to be 3.16 $\ell$/g sucrose at pH 5.0. Acetate production yield increased with increased pH, but butyrate production yield decreased with increased pH. Biomass yield increased with increased pH.

• Korean Journal of Plant Tissue Culture
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• v.26 no.2
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• pp.115-119
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• 1999

The single node cuttings of sweet potato (cv. Mokpo #29) plantlets maintained in vitro were cultured with (MF+) or without membrane filter (MF-) under photomixotrophic (PM), hetrotrophic (HT) and autotrophic (AT) conditions. Shoot length was the greatest (11.9cm) in 3$0^{\circ}C$ (HT) treatment and it was the shortest (3.4 cm) in $25^{\circ}C$ (PM) treatment. Nodal explants cultured in 3$0^{\circ}C$ treatment looked more vigorous than those of $25^{\circ}C$ in appearance, and node number was the greatest (10.5 per plantlet) among the treatments. But plantlets grew in 3$0^{\circ}C$ (HT) treatment were observed all overgrown. The size in leaf area was about 2 times greater and shoot length was about 2 times shorter in PM than in HT condition. Percent dry matter of shoots was 5.9% (HT) and 7.4% (PM) in $25^{\circ}C$ treatment and 6.1% (HT) and 7.4% (PM) in 3$0^{\circ}C$ treatment. Plantlets cultured in the MF+ treatments were less succulent than those cultured in the MF- treatment. Vitrified plantlets were examinated 14.8% (both $25^{\circ}C$ and 3$0^{\circ}C$) in PM condition and 22.2% ($25^{\circ}C$) and 31.5% (3$0^{\circ}C$) in HT condition. Sucrose was necessary for the survival of in vitro plantlets. In the sucrose-free medium, explants cultured in the MF- had turned yellow and were dead after 30 days of culture. But explants cultured in the MF+ were alive and produced plantlets with shoot and root (AT). On the other hand, the survival of explants on the MS basal medium (sucrose-free and hormone-free) depended entirely upon the MF attachment.

• Korean Journal of Animal Reproduction
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• v.16 no.2
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• pp.117-123
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• 1992

This Study was carried out ot investigate the effects of concentration and equilibration time of cryoprotective aagents on survival rate of slowly and ultrarapidly frozen porcine embryos. The porcine embryos following dehydration by cryoprotective agents and 0.25M sucrose were slowly freezed(from 2$0^{\circ}C$ to -7$^{\circ}C$/-1$^{\circ}C$/min., from -7$^{\circ}C$ to -35$^{\circ}C$/-0.2$^{\circ}C$/min., from -35$^{\circ}C$ to -38$^{\circ}C$/-0.3$^{\circ}C$/min.) by Cell Freezer and directly plunged into liquid nitrogen and thawed in 38$^{\circ}C$ water bath. Survival rate was defined as development rate to the morula and blastocyst stage after in vitro culture or by FDA test. The results are summarized as follows : 1. The survival rates of porcine embryos after slow frozen-thawing in the freezing medium of 0.25M sucrose added 2.0M glycerol, 3.0M DMSO, 2.0M propanediol or 2.0M glycerol＋2.0M propanediol was 80.6, 84.7, 75.0 or 78.8%, respectively. 2. The survival rates of porcine embryos after slow frozen-thawing in the freezing medium of 0.50M sucrose added 2.0M glycerol, 3.0M DMSO, 2.0M propanediol or 2.0M glycerol＋2.0M propanediol was 80.9, 82.4, 73.1 or 77.1%, respectively. 3. The survival rates of porcine embryos after ultrarapid frozen-thawing in the freezing medium of 0.25M sucroese added 2.0M glycerol, 3.0M DMSO, 2.0M propanediol or 2.0M glycerol＋2.0M propanediol was 65.3, 68.6, 63.2 or 59.9%, respectively. 4. The survival rates of porcine embryos after ultrapid frozen-thawing in the freezing medium of 0.50M sucrose added 2.0M glycerol, 3.0M DMSO, 2.0 propanediol or 2.0M glycerol＋2.0M propanediol was 67.5, 62.9, 56.9, or 62.8%, respectively. 5. The higher survival rate of porcine embryos was attained at the short period ofequilibration time(5min.) in the freezing medium added 0.25M sucrose and 3.0 DMSO compared to those of 10 or 20min. equilibration time in the same condition.