• KSBB Journal
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• v.6 no.3
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• pp.255-261
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• 1991

The effect of concentration of yeast extract and NH4Cl in the mediun of alcohol fermentation of S. cerevisiae ATCC 24858 on the fermentation characteristics, specific growth rate, sugar conversion, alcohol productivity was experimentally investigated. Regardless of initial sugar concentrations, the values of the above three characteristics increased with augument of concentration of yeast extract. However, the increasing tendency ceased above a certain concentration. The concentration of NH4Cl had little effect on the change of the three characteristics. The functional relationships between the concentration of yeast extract and the characteristics were different according to the initial sugar concentrations, but those between the ratio of yeast extract concentration to initial sugar concentration and the characteristics could be expressed as same forms respectively regardless of initial sugar concentrations. Also the values of the three characteristics approached to the maximum values around 0.085 of the ratio, but did not increase any more above 0.1 of the ratio. We have come to conclusion that the optimum ratio of the yeast extract concentration to the initial sugar concentration was about 0.085 and the ratio should not be decided as greater than 0.1 in the medium of alcohol fermentation of S. cerevisiae ATCC 24858.

• Microbiology and Biotechnology Letters
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• v.24 no.3
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• pp.331-335
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• 1996

Characteristics of ethanol fermentation were investigated during the stationary culture of a killer yeast, Saccharomyces cerevisiae B15-1. Specific ethanol production rate reached the maximum level, 1.203 g-EtOH/g-cell-hr, at 150 g/l of the initial glucose concentration. No big differences were obtained in ethanol fermentability based on the initial sugar concentration below 150 g/l. When 200 g/l of sugar was used, fermentability dropped significantly. Although the final cell mass and the amount of ethanol produced were increased, their increase rates were declined according to the increase of initial sugar concentration. It was found that most of the sugar used below 150 g/l of concentration could be changed to ethanol. However, when 200 g/l of sugar was used, some of them remained in the media even after increase of cell mass and fermentation stopped. The ethanol yield was decreased when initial sugar concentration was high, and were increased when the amount of ethanol produced was increased and finally reached the plateau over 60 g/l of ethanol concentration.

• Journal of Korean society of Dental Hygiene
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• v.19 no.6
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• pp.1077-1087
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• 2019

Objectives: The purpose of this study was to analyze the risk of dental caries and erosion associated with beverage consumption by measuring the sugar content and acidity of beverages for children, marketed in general food stores and cooperative living associations in Korea. Methods: Sixty types of children's beverages marketed in Korea were selected for the study. Calories, sodium, and carbohydrates in the nutrients per 100 ml, the sugar content, and pH of each beverage were measured. Frequency analysis, independent t-test, and one-way ANOVA were performed (p<0.05). Results: There was no significant difference in sugar content, calories, sodium, and carbohydrate content of regular and cooperative beverages, but the pH of cooperative beverages was significantly higher. Moreover, the mixed drinks had significantly lower sugar content, calories, and carbohydrates than fruit and juice, but the sodium content was significantly higher. Conclusions: When choosing beverages for children, caregivers should be able to easily access information about their impact on the child's oral health. Efforts should be made to maintain appropriate levels of sugar and acidity in beverages for children.

• Korean journal of food and cookery science
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• v.9 no.4
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• pp.284-288
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• 1993

Replacement of sucrose with sugar alcohols in high methoxyl pectin(HMP) jellies were studied. HMP jellies were sweetened with 100％ sucrose, 75％ sucrose and 25％ maltitol, 50％ sucrose and 50％ maltitol, and 50％ sucrose, 25％ maltitol, 12.5％ sorbitol and 12.5％ mannitol. The effect of sugar alcohols in HMP jellies were investigted. There was only slight differences in sweetness intersity in HMP jellies. Color(p<0.05), texture(p<0.01) and preference(p<0.01) of 100fl sucrose jelly were significantly higher than other Jellies sweetened with sugar and sugar alcohols mixtures. Hunter's L(lightness), a(redness), b(yellowness) values of 100％, sucrose jellies and jellies substituted with maltitol up to 25％ were not signignificantly different. But as the ratio and the number of sugar alcohols used for substition were increased, L, a and b values had been lowered signigicantly(p<0.01). Instru-mental characteristics of jelly texture were examined. Hardness of 100％ sucrose jelly sweetened with sucrose and 3 kind of sugar alcohols were higher than others(p<0.05). As substitution ratio was higher, springiness and chewiness of HMP jellies were lowered(p<0.01). Springiness of HMP jellies indicated positive correlation with general acceptance of sensory scores at 5％ significant level. Brittleness, gum-miness and cohesiveness in all types of jellies were not significantly different.

• Biomedical Science Letters
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• v.22 no.4
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• pp.189-198
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• 2016

The purpose of this study was to examine the effect of social support on type 2 diabetes by classifying it into diabetes and impaired fasting blood sugar, a pre-diabetic state. Subjects of this study were 22,846 adults aged 30 years or above who agreed and registered to participate in the "Korean Health Examine Cohort (KOEX)" study that simultaneously collects questionnaires and biological samples at 8 university hospitals around the nation. Normal fasting blood sugar was defined as below 100 mg/dL, and impaired fasting blood sugar was defined as 100~125 mg/dL. Diagnosis of diabetes was defined as fasting blood sugar of 126 mg/dL or above, diagnosis by a doctor, or medication of insulin or oral hypoglycemic agent. Social support groups were divided into 4 groups, and Group 1 (G1) had high positive support and low negative support. This is the reference group with the highest social support. During multivariate analysis, female group (G3) that had high positive support and high negative support showed prevalence of impaired fasting blood sugar 1.19 times higher (95% CI = 1.02~1.41) than G1. As this study confirmed that social support increases fasting blood sugar of women after correction for socioeconomic status, health behavior, and biological and medical variables, it implies the importance of social relations such as social support in addition to management of personal risk factors for prevention of type 2 diabetes.

• Transactions of the Korean Society of Machine Tool Engineers
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• v.15 no.5
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• pp.1-6
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• 2006

The purpose of this study is to develop to portable near infrared analyzer measuring the sugar content of the fruits on a tree before harvesting ones. The portable near infrared system consists of a tungsten lamp, a coaxial optical fiber bundle and a multi-channel detector, which has 256 pixels and a concave transmission grating. Reflectance NIR spectra of orange were recorded by using a coaxial optical fiber bundle. The spectra were collected over the spectral range $400{\sim}1100nm$. Partial least squares regression(PLSR) was applied for a calibration and validation for determination of sugar contents. The multiple correlation coefficient was 0.99 and standard errors of calibration(SEC) was 0.069 brix. The calibration model predicted the sugar content for validation set with standard errors of prediction(SEP) of 0.092 brix. The sugar content in fruits was successfully quantified using the portable near infrared analyzer.

• Nutrition Research and Practice
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• v.10 no.4
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• pp.464-470
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• 2016

BACKGROUND/OBJECTIVES: This research analyzes the effects of the food choices of industrial workers according to their sugar intake pattern on their job satisfaction through the construction of a model on the relationship between sugar intake pattern and job satisfaction. SUBJECTS/METHODS: Surveys were collected from May to July 2015. A statistical analysis of the 775 surveys from Kyungsangnam-do was conducted using SPSS13.0 for Windows and SEM was performed using the AMOS 5.0 statistics package. RESULTS: The reliability of the data was confirmed by an exploratory factor analysis through a Cronbach's alpha coefficient, and the measurement model was proven to be appropriate by a confirmatory factor analysis in conjunction with AMOS. The results of factor analysis on food choice, sugar intake pattern and job satisfaction were categorized into five categories. The reliability of these findings was supported by a Cronbach's alpha coefficient of 0.6 and higher for all factors except confection (0.516) and dairy products (0.570). The multicollinearity results did not indicate a problem between the variables since the highest correlation coefficient was 0.494 (P < 0.01). In an attempt to study the sugar intake pattern in accordance with the food choices and job satisfaction of industrial workers, a structural equation model was constructed and analyzed. CONCLUSIONS: All tests confirmed that the model satisfied the recommended levels for the goodness of fit index, and thus, the overall research model was proven to be appropriate.

• BMB Reports
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• v.32 no.1
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• pp.98-102
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• 1999

Since carbohydrates are major mediators in cell-to-cell adhesion and communication, the development of specific and strong binders against them could generate promising therapeutics. As the first step towards that goal, sugar molecules have to be immobilized to be used as an affinity matrix. The amino functionality in sugar is the most active nucleophile for the immobilization, if the amino group is available. An alternative and general method is to use the hydroxyl group as a direct nucleophile, but the quantitation of immobilized hydroxyl groups is not easily done. To overcome this limitation, we have developed a method to immobilize various isomers of monosaccharides with p-nitrophenyl groups to the beads by using their hydroxyl groups. It was found that the amount of immobilized sugar was independent of the structure of the sugar, but was dependent on the number of hydroxyl groups. We also developed a sensitive method to quantify the amount of immobilized sugar at the picomolar scale by utilizing commercially available glycosidases to release a sensitive reporter molecule, p-nitrophenol, and detect it by HPLC. This new technique would allow a facile quantitation method for immobilized sugar molecules, which could be used as the affinity matrix to develop strong binders against biologically important sugars.

• Food Science and Preservation
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• v.3 no.2
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• pp.131-136
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• 1996

Even though plum is well known as a health food, the available processed food of it is quite limited. Furthermore it is difficult to find an easy processing method for leading to a value added product at farmhouse. This study was investigated to effects of temperature for plum extract juice by osmosis of yellow sugar. The plum was mixed with yellow sugar at equal ratio(w/w) to obtain yellowish extracted plum juice and then located in incubator at 15, 25, 35$^{\circ}C$, respectively. The sugar content of extract was high at the early period but decreased throughout extraction period and it was about 66.1~67.4$^{\circ}$Brix. The color difference was increased yellowish throughout the extract period. The pH of it was decreased throughout extract processing but citric acid content was increased. The speed of extraction during extraction processing was more rapid at 15$^{\circ}C$ than 3$0^{\circ}C$. However sensory evaluation score of taste and flavour was obtained at 15$^{\circ}C$ than 3$0^{\circ}C$, so the prefer temperature for plum extract juice by osmosis of yellowish sugar was 15~2$0^{\circ}C$.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.49-49
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• 2017

Sugar palm (Arenga pinnata (Wurmb.) Merr.) grows naturally under shading of tree canopy, therefore shading levels take a main role for an optimal growth of sugar palm seedlings. The study was conducted to examine the effect of shading levels on the seedlings growth of sugar palm for up to 11 months under four shading levels: S0 (100% of full sunlight or non-shading), S1 (32% shading level), S2 (56% shading level), and S3 (64% shading level). Sugar palm seedlings grown under the shade (32, 56, and 64%) showed better plant height, stem diameter, leaf size, petiole and rachis length, chlorophyll content, root fresh and dry weights, root volume, and total biomass than those grown without shading. Although there were no significant different responses among the shading treatments on plant height, biomass dry weight, leaf morphological characters, chlorophyll content, and SPAD value, the S2 treatment showed a significant effect on a better root characters. Therefore, it can be concluded that the S2 treatment, 56% shading level, is an optimal shading condition for sugar palm seedlings.