• Korean Journal of Community Nutrition
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• v.24 no.4
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• pp.300-308
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• 2019

Objectives: This research was conducted to identify the consumers' food choice factors that affect the consumers' replacement of soft drinks with carbonated water. Methods: The present study used secondary data from a consumer panel survey conducted by the Rural Development Administration of Korea, and the data included the panel members' purchase records based on their monthly spending receipts. The survey asked the participants about their food choice factors and their personal responsibility for their health. This survey included independent variables for the consumers' food purchase factors. As a dependent variable, two types of groups were defined. The replacement group included those people who increased their purchase of carbonated water and decreased their purchase of soft drinks. The non-replacement group included those people who did not change their purchase patterns or they increased their purchase of soft drinks and they decreased their purchase of carbonated water. Logistic regression analysis was conducted to determine the consumers' food choice factors that were associated with replacing soft drinks with carbonated water. Results: The replacement group was significantly associated with (1) a younger age (OR=0.953), (2) being a housewife (OR=2.03), (3) higher income (OR=1.001) and (4) less concern about price (OR=0.819) when purchasing food. This group also showed (5) higher enjoyment (OR=1.328) when choosing food and (6) they took greater responsibly for their personal health (OR=1.233). Conclusions: This research is the first study to mainly focus on soft drinks and carbonated water. The result of this research showed that young, health-conscious consumers with a higher income and who are more interested in food have more possibilities to replace soft drinks with carbonated water. These research findings may be applied to consumers who have characteristics that are similar to the young health-conscious consumers and the results can help to suggest ways to reduce sugar intake and improve public health. However, this research has a limitation due to the application of secondary data. Therefore, a future study is needed to develop detailed survey questions about food choice factors and to extend these factors to all beverages, including soft drinks made with sugar substitutes, so as to reflect the growth of alternative industries that use artificial sweeteners or different types of sugar to make commercially available drinks.

• Journal of the Korea Organic Resources Recycling Association
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• v.27 no.3
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• pp.81-89
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• 2019

The major problem encountered during the storage of pig slurry (PS) is the release of huge amounts of greenhouse gases (GHGs), which are dominated by methane ($CH_4$). To reduce this, concentrated sulfuric acid has been used as an additive to control the pH of pig slurry to 5.0-6.0. However, other low-risk substitutes have been developed due to some limitations to its use, such as corrosiveness, and hazards to animal and human health. In this study, sugar addition was proposed as an eco-friendly approach for limiting $CH_4$ emission from PS during storage. The pH of PS has been reduced from $7.1{\pm}0.1$ (control) to $5.8{\pm}0.1$, $4.6{\pm}0.1$, $4.4{\pm}0.1$, $4.1{\pm}0.1$, and $4.0{\pm}0.1$, by the addition of 10, 20, 30, 40, and 50 g sugar/L, respectively. Lactate, acetate, and propionate were detected as the dominant organic acids and at sugar concentration above 20 g/L, lactate concentration represented 42-72% (COD basis) of total organic acids. For 40 d of storage, $20.6{\pm}2.3kg\;CO_2\;eq./ton\;PS$ was emitted in the control. Such emission, however, was found to be reduced to $8.7{\pm}0.4$ and $0.4{\pm}0.1kg\;CO_2\;eq./ton\;PS$ at 10 and 20 g/L, respectively. Small amount of $CH_4$ from PS at 10 g/L was emitted until 30 d of storage, while for rest of storage period, it has increased to $8.7{\pm}0.4kg\;CO_2\;eq./ton\;PS$ ( 40% of the control) when methanogens have recovered by increasing pH to 7.0. By the end of storage, VS and COD removal in the control reached 24% and 27%, while their ranges reached 15-4% and 12-17% in the sugar added experiments, respectively. It was found that more than 90% of COD removal was done by aerobic biological process.

• Korean Journal of Community Nutrition
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• v.9 no.3
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• pp.315-325
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• 2004

This study was conducted to develop the standard breakfast menu for those weak groups having insufficient breakfast intake. The following three target groups are classified as: 16-19 years old high school male student, 20-29 years old female who have job or college students, 20-29 years old male or female who have job (double income family). While developing menus for each target groups, we applied several basic guidelines for meal planning as follows: Nutrient intake level was set to $\graction one-Third$ of RDA, while the energy level to $\fraction one-quarter $ of RDAs. Most Sequent meal pattern of Koreans was adapted; Suitabilities of appropriate serving size and cost for middle-income families were considered; Domestic foods and ingredients were used. We developed 24 menus summed by 2 menus for each season and three target groups. When evaluating the menus, most of the breakfast menus were sufficient of nutrients as a meal for the subjects. Three food groups such as grain/starch group, meat/fish/egg/bean group, vegetable/fruit group were included in all menus. Even though milk/dairy products group was not excluded for some menus, other calcium substitutes like anchovies were used. Oil/nut/sugar group was used to a minimum. The average number of foods for each menu was 12.8, which ranged from 10 to 17 depending on the menus. The average weight of the menus including soup was 822 g, 633 g and 730 g for each target group, respectively. The average price of the menu ranged from 2,000 to 3,500 won per person. The above results could be applied at home as well as foodservice institutes and furthermore could offer information for developing breakfast-substituting food products.

• The Korean Journal of Mycology
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• v.27 no.6 s.93
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• pp.386-393
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• 1999

Ethanol is considered as one of the most suitable substitutes for the petroleum, since it offers attractive functional features at an economical cost. Glucoamylase producing yeasts were isolated and characterized. Based on the morphological character, carbon fermentations, assimilation of carbon and nitrate, growth on vitamine-free medicine, and urease activity, five isolates of Saccharomyces diastaticus, two isolates of Saccharomycopsis fibuligera, and two of Schwanniomyces occidentalis, and each isolate of Ambrosiozyma monospora and Lipomyces kononenkoae were identified. Among 12 isolates, one of the S. diastaticus, E3 showed the highest activity of glucoamylase and identified as Saccharomyces diastaticus. The hydrolysis of starch by the E3 strain showed the release of considerable amount of reducing sugar, along with the reduction in iodine staining capacity. The product of action of glucoamylase, glucose was determined by thin-layer chromatography. The enzyme activity was found to be stable in broad pH range of $5.0{\sim}7.0$ with optimal activity at pH $5.0{\sim}6.0$. The enzyme showed optimal antivity at $50^{\circ}C{\sim}60^{\circ}C$. Soluble starch and glucose were better carbon sources for the enzyme production than xylose and glycerol. $Na^+\;and\;Mg^{2+}$ increased the glucoamylase activity, however $Hg^{2+}\;and\;Ag^{2+}$ inhibited the activity. Soluble starch was the best substrate for the enzyme activity.