• KOREAN JOURNAL OF CROP SCIENCE
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• v.43 no.2
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• pp.95-100
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• 1998

Seedling establishment of soybean [Glycine mar (L.) Mer-rill] is an important factor for soybean production in the field. The objective of this study was to determine the distribution of chemical composition in the emerging organs during seedling development in soybeans. Three soybean cultivars (Hill, Paldalkong, and Jangyeobkong) were planted at the Research Farm of College of Natural Resources, Korea University, on May 26, June 5, and June 14. Protein, oil, sugar, and starch contents were measured in each organ at each developing stage. Mean dry weight of three soybean cultivars decreased until VE stage and increased after this stage. Protein content of whole seedling did not change significantly during the seedling growth stage, but the amount in cotyledons markedly decreased with each growth stage increment. About 88% of the cotyledon protein was translocated to the other parts of the seedling at the V2 stage. Oil content of cotyledons sharply decreased until the V1 stage. Sugar content of the seedling was not detected at VE stage and starch content of seedlings increased slightly at VE and VC stages. For the changes of each metabolic component, the amount for whole plants decreased until the V1 stage and started to increase after this stage. The results of this study provide evidence for the breakdown of carbohydrates and oil at the initial stage of seedling growth.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.17
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• pp.135-142
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• 1974

A study on the metabolism of the chemical companents of endosperm and enbryonic othans of ginseng seeds during their germination were inverstigated and the results of the changes in the contents of nitrogen conponds, carbohydrates, lipids and phosphorus conpounds are summarized as follow; 1. When a seeding grows to 5cm the fresh weight of the embryonic organ incerases 13 times compared with that of its ripened embryo veore germination and its dry weight increases 4.5 times. On the other hand, about 65% of the dry weight of the endosperm is lost. 2. During germinarion the total nitrogen content of a sedding (endosperm+embryonic organ) decreases and when the seeding grows to 5cm there is a loss of 10% of total nitrogen content. At this time, soluble nitrogen content amounts to 40~50% of the total nitrogen, a comparatively high content. 3. When theseeding grows to 5cm, the total phosphorus content decreases by 15%. During the germination period 70~75% of the total phosphorus is distributed in the embryonic orang and 25% of it is in endosperm.In the embryonic organ 35~50% of the acid soluble phosphorus is inorganic phosphorus and in the endisperm, 20~25% of the acid soluble phosphorus is inorganic phosphorus,75~80% of the organic phosphorus is contained in the endosperm. 4.One the seedling grew to 2~3cm, carbohydrates such as soluble sugars,reducong sugars,nonreducong sugars, and crude starch interconverted remarkably. 5.After stratification (just before germination) the lipid content of the endosperm is about 54% of the total weight and lipid content of the embryo is about 61%. During germination 6.81mg of the fat contained in the endosperm per seed decreases to 4.13mg while the change of fat content in the embryonic organ is not so great.

• Journal of Practical Agriculture & Fisheries Research
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• v.25 no.3
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• pp.5-13
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• 2023

This study aims to assess the water quality of the Eoran and the Imha aquafarm with different aquafarm environments in Haenamn-gun, and analyzed the composition of total amino acids (TAAs) and free amino acids (FAAs) in three Neopyropia dentata cultivars (Yuldo, Supum1 and 2) in two aquafarms. Mean water temperature ranged from 22.9 to 10.9℃ during September to November 2018. In Eoran aquafarm, the water quality analysis showed that NO₂-N was high in September, NH₄-N and COD in October, and NO₃-N, DIN, and DIP in November. In Imha aquafarm, the water quality analysis showed that NH₄-N and COD was high in September, NO₃-N and DIN in October, and NO₂-N and DIP in November. We confirmed the proximate composition, amino acid composition (TAA/FAA) in two auqufarms. In the Eoran aquafarm, the 'Yuldo' cultivar had significantly higher crude lipid content than two other cultivars (Supum 1 and 2). The 'Supum1' cultivar had significantly higher moisture content, whereas the highest content of crude protein, crude lipid, crude ash, and carbohydrates was found in the 'Supum2' cultivar. In the Imha aquafarm, the content of crude lipid and crude ash was highest in the 'Yuldo' cultivar. The highest content of crude protein and carbohydrates was found in the 'Supum1' cultivar, while the 'Supum2' cultivar had the highest content of moisture. The highest concentration of glutamic acid belong to TAAs is observed in all cultivars from Eoran and Imha aquafarm, while all cultivars in two aquafarm also contained higher content of alanine among the detected FAAs.

• Proceedings of the Korea Concrete Institute Conference
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• 2006.11a
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• pp.869-872
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• 2006

By this time, various shapes and materials are used in Artificial Reef. A function of Artificial Reef is leading of fishes by adhesion of seaweeds, however, this effect was not enough. In this study, porous concrete containing function materials (protein, carbohydrates, and fat etc.) are investigated to maximize leading effect of fishes. For these, the mechanical characteristics of porous concrete are investigated with void contents and function materials. Also, the diffusion of function materials are compared to suggest the suitable content of functional material.

• Food Science and Industry
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• v.52 no.4
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• pp.358-374
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• 2019

Indigestible carbohydrates as dietary fiber have attracted interest of consumers due to their several physiological benefits. Recent definitions of dietary fiber have included other indigestible carbohydrates such as resistant starch and resistant maltodextrins, which are natural, colorless, odorless and tasteless low-calorie food ingredients. Unlike some carbohydrates and digestible starches, indigestible starch and maltodextrin resist enzymatic hydrolysis in the upper gastrointestinal tract, resulting in little or no direct glucose absorption. In addition, there is increased microbial fermentation production of short-chain fatty acids in the large intestine. As an emerging functional low-calorie food ingredient, resistant starch and maltodextrin have been shown to have equivalent or superior impacts on human health compared to conventional fiber-enriched food ingredients. In this paper, the definition, strategies to enhance dietary fiber content in foods, some potential health benefits, and applications in food industry for indigestible starch and maltodextrin are summarized and discussed.

• Korean journal of food and cookery science
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• v.28 no.2
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• pp.123-131
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• 2012

This study was carried out for the purpose of inquiring into the effects on shelf-life, quality characteristics and antioxidative activities of Majakgwa with regard to the use turmeric powder at varying concentrations in the recipe. Chemical composition analysis showed that the contents of crude fat, crude protein and carbohydrates are high in turmeric powder. With an increase of the amount of turmeric powder used in Majakgwa recipes, dough pH was higher than that of the control group. Antioxidative activities were the highest in the groups with 3% and 9% turmeric powder content, and the value increased largely after 12 days of storage. Excellent antioxidative activities were observed in the 6% turmeric content group. For recipes with turmeric contents of more than 15%, oxidation was accelerated from early on in storage. The hardness, brittleness and bitterness increased significantly with the increase of the turmeric content. The intensity, chromaticity, crunch and intensity of the surface colors, all increased significantly with the increase of turmeric content. The general preference ratings for Majakgwa with added turmeric was highest for the 9% content recipe. Over all Majakgwa recipes with 6~9% turmeric powder content were found to ideal.

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.1042-1047
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• 2017

In order to improve the usability of mealworm and the nutritional quality of acorn Mook mostly composed of carbohydrates, we prepared acorn Mook using with different levels of mealworm powder, and the physico-chemical and sensory evaluation were investigated. In the content of proximate chemical composition, moisture content did not show any significant difference. But crude protein, crude ash, and crude fat contents were increased with increasing mealworm content. Carbohydrate content was reduced as mealworm content increased. Lightness showed no significant difference among treatments, redness was increased, and yellowness was decreased as the amount of mealworm powder increased. In physiological properties, hardness, gumminess, chewiness, and springiness were significantly increased as the amount of mealworm powder decreased. However, adhesiveness and cohesiveness were not significantly different. Ascorbic acid content, activities of DPPH and ABTS radical scavenging activities were decreased with increasing amount of mealworm in acorn Mook. In sensory evaluation, acorn Mook containing 0.75% of mealworm powder showed highly preference compared with the control.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.43 no.4
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• pp.273-278
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• 1998

Carbohydrate metabolism and partitioning are dependent on relationships between sources and sinks which can be affected by rates of photosynthesis and respiration. Fructan, the major form of stored carbohydrate in tall fescue (festuca arundineacea Schreb.), changes in concentration during growth and in response to the environment. Objectives of this study were i) to examine the content and the composition of carbohydrates in five tissues (mature leaf blade, immature leaf blade, leaf elongation zone, terminal meristem, and root tips) of two tall fescue genotypes, one with high yield per tiller (HYT) and one with low yield per tiller (LYT), and ii) to compare the reserved and utilized carbohydrates among above five different tissues, particularly between the leaf elongation zone and root tips. The established vegetative tillers of the HYT and LYT genotypes were grown in a controlled-environment growth chamber. Water-soluble carbohydrate (WSC) in the leaf elongation zone was about 22% of dry weight in the HYT and about 19% in the LYT genotype. The root tip also had high WSC, about 12% of dry weight in the HYT and 6% in the LYT genotype. Hexoses and sucrose were the major components of total WSC in all tissues except the leaf elongation zone. The growing tissues (sinks), i.e., the leaf elongation zone and root tip, had a high proportion of low degree of polymerization fructan, i.e., 3 to 8 hexose units.

• Journal of the Korean Society of Food Culture
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• v.33 no.5
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• pp.411-425
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• 2018

Low sodium (1,300 mg) containing menu items and recipes applicable to institutional food services were developed while maintaining taste and nutrition contents. These developed recipes were used in a total of 258 dish items, including 39 one-dish meals, 43 guk or jjigae (soups or pot stews), 59 meat or fish side-dishes, 94 vegetable side-dishes, 9 jeons (pan-fried dishes), and 14 kimchis or pickles. A total of 90 menu items using 258 dishes were categorized into one-dish menu items or Korean dining table-setting items. They were re-sorted to soup or pot stew containing or not containing items. The protein content was significantly higher in one-dish menus than in Korean dining table-setting menus (p<0.05), whereas the energy, carbohydrates, lipids, and sodium did not differ significantly between them. Menus including guk showed no significant differences in energy, carbohydrates, lipids, or sodium when compared with menus not including guk. For practical application of these developed low sodium menu items for institutional food services, education manuals for nutrition should be developed, and networks among governmental agencies, institutional food services and research institutions should be established.

• Animal Bioscience
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• v.37 no.7
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• pp.1185-1195
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• 2024

Objective: This meta-analysis aimed to evaluate the impact of wilted and unwilted silage on various parameters, such as nutrient content, fermentation quality, bacterial populations, and digestibility. Methods: Thirty-six studies from Scopus were included in the database and analyzed using a random effects model in OpenMEE software. The studies were grouped into two categories: wilting silage (experiment group) and non-wilting silage (control group). Publication bias was assessed using a fail-safe number. Results: The results showed that wilting before ensiling significantly increased the levels of dry matter, water-soluble carbohydrates, neutral detergent fiber, and acid detergent fiber, compared to non-wilting silage (p<0.05). However, wilting significantly decreased dry matter losses, lactic acid, acetic acid, butyric acid, and ammonia levels (p<0.05). The pH, crude protein, and ash contents remained unaffected by the wilting process. Additionally, the meta-analysis revealed no significant differences in bacterial populations, including lactic acid bacteria, yeast, and aerobic bacteria, or in vitro dry matter digestibility between the two groups (p>0.05). Conclusion: Wilting before ensiling significantly improved silage quality by increasing dry matter and water-soluble carbohydrates, as well as reducing dry matter losses, butyric acid, and ammonia. Importantly, wilting did not have a significant impact on pH, crude protein, or in vitro dry matter digestibility.