• Microbiology and Biotechnology Letters
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• v.42 no.2
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• pp.177-183
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• 2014

Recently, many biofuels and chemicals converted from renewable resources have been introduced into chemical industries. Sargassum fulvellum is a brown macro-algae, which is found on the seashores of Korea and Japan. In this work, the production of total reducing sugar and levulinic acid from S. fulvellum, using dilute-acid catalyzed hydrothermal hydrolysis and statistical methodology, was investigated. As a result, 15.28 g/l total reducing sugar was obtained under the optimized conditions of $160.1^{\circ}C$, 1.0% sulfuric acid, in 20.2 min. Furthermore, 2.65 g/l levulinic acid was obtained at $189.5^{\circ}C$, 2.93% sulfuric acid, in 48.8 min.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.3
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• pp.236-239
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• 1983

The change in total and reducing sugar in germinating mung bean seeds were examined. The mung bean seeds were treated with ash(ash group), gibberellin(gibb group) and chlorocholine cholide(ccc group) ; one group was untreated and used as a control (none group). As germination proceeds, the content of total sugar decreased while the opposite was the case in reducing sugar. The content of total sugar appears in the order of ash group > ccc group>none group> gibb group. The content of reducing sugar in ash group in the highest followed by none group, gibb group and ccc group.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.426-431
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• 2001

We made the Toha-jeot added cabbage kimchi with Toha-jeot, which is salt-fermented Toha shrimp in Korean traditional fermented food. The physicochemical characteristics of cabbage kimchi for 5 week fermentation at 4$^{\circ}C$ were observed. The salt content was 2.10~1.50% during the fermentation period. The salt content decreased rapidly during the first week, stayed the same level until the 4 week and then decreased after the 4 week. The pH of control kimchi and Toha-jeot added cabbage kimchi were 5.69, 5,64, respectively on preparation day. The rate of decrease of pH of Toha-jeot added cabbage kimchi was slow as the fermentation processed. The total acidity of the two kinds of kimchi was increased. The total acidity was higher from Toha-jeot added cabbage kimchi than control cabbage kimchi at the later stage of fermentation. The contents of total sugar and reducing sugar were higher from Toha-jeot added cabbage kimchi than control cabbage kimchi at the early stage of fermentation. The total sugar and reducing sugar contents of the two kinds of cabbage kimchi were decreased gradually as the fermentation processed. The ascorbic acid contents of the two kinds of kimchi were decreased slightly at the early stage of fermentation and then increased from 2 to 4 week, while there was no further change at 5 week.

• Journal of the Korean Society of Tobacco Science
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• v.3 no.1
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• pp.66-74
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• 1981

This study was conducted to investigate the interaction between chemical compositions and agronomic characteristics of perique tobacco leaf. At the topping stage, the thickness of leaf was positively correlated with total sugar($\textrm{0.975}^{**}$), reducing sugar($\textrm{0.975}^{**}$), alkaloid($\textrm{0.518}^{*}$) and petroleum ether extract($\textrm{0.801}^{**}$) contents. The length of upper leaf was negatively correlated with its chemical contents. Total sugar contents of the harvested leaf showed a sigmoid pattern of distribution along the leaf stalk positions.

• Korean Journal of Food Science and Technology
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• v.5 no.3
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• pp.163-168
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• 1973

In order to study on the effects of Bacillus natto on the soybean paste used natto, there were determind the contents of total nitrogen, amino acid, ammonia-nitrogen, total acid, reducing sugar and proteolytic activity etc. The results are summerized as follows; 1) Fermentation of natto paste were faster than koji paste and the fermentation period were sufficient in thirteen days. 2) The chemical components, color, taste and flavor of natto paste (added 15% natto) were excellent than the other soybean paste. 3) The contents of ammonia-nitrogen and amino acid of soybean paste were gradually increased during thirteen days in the fermentation, while total nitrogen contents were decreased. 4) After thirteen days of the fermentation, the contents of amino acid were decreased. 5) The contents of amino acid of natto paste were much more those of koji paste. 6) Total acid and reducing sugar contents indicated a rapid increased from nine to fifteen days during the fermentation, and a slower and decrease after fifteen days. 7) Total acid and reducing sugar contents of natto paste were somewhat higher than those of koji paste. 8) No significant difference was observed in the contents of reducing sugar and total acid according to the amount of natto added. 9) The contents of reducing sugar and amino acid were proportional to the proteolytic activity. 10) A flood soybean paste may be produced by adding 15% natto to the raw material in thirteen days of the fermentation.

• Journal of Nutrition and Health
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• v.14 no.2
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• pp.71-79
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• 1981

The purpose of this paper is to find out whether Du-chung tea and Du-chung tea added with Stevia leaves are suitable for everyday use of diabetics. For this purpose, states of diabetic rabbit, induced by giving alloxan to normal rabbit, were examined in two cases. One was to administer Du-chung tea sweetened by sugar to the above same animal and the other to apply Du-chung tea sweetened by Stevia leaves, instead of sugar, under the equal condition. A study was carried out to determine the effects on blood sugar level, contents of BUN (blood urea nitrogen) and total cholesterol, and GPT (glutamic pyruvate transaminase) activity in both groups. The following results were obtained. 1) Sweetness of Du-chung tea added with 0.3-0.5% Stevia leaves was never to the standard sweetness. 2) Sweetness of Du-chung tea with 2% sugar plus 0.2% Stevia leaves was the nearest to the standard sweetness. 3) Du-chung tea with 0.5% Stevia leaves was recognized as the most effective the next was Du-chung tea no sweetening, and the worst was Du-chung tea with sugar. Addition of 0.2% Stevia leaves without lessening sugar concentration of the above Du-chung tea showed the same result as Du-chung tea with sugar. 4) Du-chung tea with Stevia leaves and Du-chung tea without sweetening had the tendency of reducing the total cholesterol content in serum, while only Du-chung tea with Stevia leaves presented remarked difference after 4, 6 and 10 days, when they were compared with control group. 5) Degree of CPT, activity had in general the similar tendency- to that of total cholesterol content. 6) Taken Du-chung tea with Stevia leaves and Du-chung tea without sweetening, the BUN content showed reducing tendency in small quanity, but, having little defference from control group.

• Journal of Life Science
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• v.12 no.3
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• pp.363-368
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• 2002

To evaluate the quality of korean traditional wine, 31 different type of wine were selected and examined for the following properties; ethanol contents, pH, acidity, total sugar contents, reducing sugar contents. In addition ATP contents of traditional wines were measured using lumitester and the result were compared with these obtained by viable cell counts. The physical and chemical properties of traditional wines are summarized as follow.; pH were in the range of 3.59~4.76, Total acidities were in the range of 4.23~16.21, Total sugar and reducing sugar contents were in the range of 0.04~1.13 g/100 mL and 0.006~0.999g/100 mL, respectively, ATP contents were in the range of 10$^1$~ 10$^{6}$ RLU(Relative light unit).

• Korean journal of food and cookery science
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• v.12 no.3
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• pp.300-304
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• 1996

Jeungpyun Products prepared with different fermentation time (0-10 hours) were analyzed to study phenomena occurred during steaming of Jeungpyun dough. The tendencies of changes in chemical Properties of Jeungpyun Products according to the fermentation time were similar to those of Jeungpyun dough. Titratable acidity, lactic acid, total sugar content, reducing sugar content, soluble protein and total content of free amino acid of Jeungpyun product decreased while its pH increased somewhat, during steaming compared with those of Jeungpyun dough. Especially reducing sugar decreased greatly.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.1
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• pp.96-104
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• 2009

Three kinds of grape yakju (Kyoho, Campbell and Moru) and grape-free control were fermented with rice using koji of Aspergillus kawachii as a fermenting agent, and their fermentation characteristics were investigated. For the three yakju, reducing sugar content decreased slowly over 2 days fermentation after an initial rapid decrease. In case of Brix, the reducing sugar content increased gradually after increasing rapidly during the first 2 days of fermentation. The Kyoho and Moru groups displayed a gradual increase in reducing sugar content after an initial 2-day decrease, and the sugar content of the Campbell group increased gradually during fermentation. Uniformly, pH increased gradually after an initial 2-day decrease, however total acid increased continuously throughout fermentation. Alcohol content of yakju showed almost no change after increasing until day 6 (Kyoho) of day 4 (others), with the control displaying the highest content. Control $\alpha$-amylase activity decreased gradually after an initial 2-day increase, while that of the three yakju decreased throughout fermentation. Activities of $\beta$-amylase activities paralleled the results of reducing sugar. Concerning total anthocyanin, the Moru and Campbell groups displayed a rapid increase until day 2, a decrease until day 12, and a gradual increase thereafter. While the Kyoho and control groups displayed virtually no change after an initial 2-day increase until day 12, after which a gradual increase also occurred. In concerning sensory evaluation, Moru yakju scored highest for violetness, flavor of grape, and sweet taste, and also displayed a low alcohol content. These attributed Moru yakju the preferred choice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.4
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• pp.323-327
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• 1987

The sugar contents of Dolwoe, which were prepared in the laboratory and marketed Korean products of Dolwoe, Japanese product of Dolwoe and Korean-roasted products of Dolwoe were analyzed and compared. The contents of total sugar and reducing sugar of stem in prepared Dolwoe tea were 2 times higher than those of leaf. The sugar content of Korean product was similar to that of Japanese, but the contents of total sugar and reducing sugar in Korean-roasted sample decreased to 17.2% and 40.9%, respectively. It was confirmed that free sugar in Dolwoe tea was composed of rhamnose, fructose, glucose and sucrose. The ratio of free sugar content was quite different between Dolwoe-leaf tea and Dolwoe-stem tea. Comparing the free sugar content in prepared Dolwoe tea, glucose was the highest followed by fructose, sucrose and rhamnose. On the other hand, in marketed Dolwoe tea, glucose was the highest substance and followed by fructose, rhamnose and sucrose. It was found that rhamnose content in Japanese product was approximately 6 times more than that of Korean.