• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.29 no.4
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• pp.18-27
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• 1997

This study was performed to obtained the optimal delignified condition of exploded wood on the acid hydrolysis with sulfuric acid. Wood chips of pine wood(Pinus desiflora), oak wood(Quercus serrata) and birch wood (Betula platyphylla var. japonica) were treated with a high pressure steam (20-30kgf/$\textrm{cm}^2$, 2-6 minutes). The exploded wood was delignified with sodium hydroxide and sodium chlorite, and then hydrolyzed with sulfuric acid. The result can be summerized as follows ; In the exploded wood treated with sodium hydroxide, the optimal concentration of sodium hydroxide was 1% as content of lignin in the exploded wood. Lignin content of exploded wood treated with sodium chlorite was lower then that sodium hydroxide. The maximum reducing sugar yield of exploded wood treated with 1% sodium hydroxide was lower than non-treated exploded wood. In the case of sodium chlorite treated, the maximum reducing sugar yield was hgher than non-treated exploded wood. Sugar composition of acid hydrolysis solution was composed of xylose and glucose residue, and the rate of glucose residue was increased in high pressure condition.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.3
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• pp.317-322
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• 1993

The diffusion phenomena of water, solid and reducing sugar in Chinese cabbage during salting (5$0^{\circ}C$, 25% salt solution) and desalting (5$0^{\circ}C$, distilled water) were investigated. Water loss and solid gain during salting were rapid in the first 6hrs and then almost leveled off. After 24hrs of salting, water loss and solid gain in 100g of initial wet Chinese cabbage were 33.35g and 6.26g respectively. Moisture content was changed from 94.29% to 83.11% during 24hrs of salting. The reducing sugar concentration was also changed from 29.2 mg/$m\ell$ to 6.5mg/$m\ell$, which was linearized as a function of the square root of salting time and showing that Y=30.1841-5.0269√t. After 24hrs salting, water gain and solid loss during desalting were rapid in the first 4hrs and then increased linearly. After 12hrs of desalting, the water gain and solid loss in 100g of initial wet Chinese cabbage were 20.82g and 9.14g respectively. The amount of solid loss after 12hrs desalting was higher than that of solid gain after 24hrs salting due to the diffusion of solute presented initially in the Chinese cabbage during salting and desalting. The concentration of salt in Chinese cabbage after 12hrs desalting was 2.98% which was a suitable salt concentration for the preparation of Kimchi. At this time, the concentration of reducing sugar was only 1.6mg/$m\ell$. The linear regression equation of reducing sugar concentration during desalting was Y=6.7854-1.5992√t.

• Biotechnology and Bioprocess Engineering:BBE
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• v.7 no.5
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• pp.268-274
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• 2002

Enzymatic hydrolysis of waste office paper was evaluated using three commercial cellulases, Acremonium cellulase, Meicelase, and Cellulosin T2. Varying the enzyme loading from 1 to 10% (w/w) conversion of waste office paper to reducing sugar was investigated. The conversion increased with the increase in the enzyme loading: in the case of enzyme loading of 10% (w/w), Acremonium cellulase yielded 79%conversion of waste office paper, which was 17% higher compared to Meicelase, 13% higher than that of Cellulosin T2. Empirical model for the conversion (%) of waste office paper to re-ducing sugar (x) was derived from experimental results as follow, x = $kE^{m}t^{(aE+b)}$ where k, m, a, and b de-note empirical constants. E indicates initial enzyme concentration.

• The Korean Journal of Food And Nutrition
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• v.14 no.3
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• pp.222-227
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• 2001

The production results of the oriental functional beverage, which is aimed at reducing the alcohol concentration in blood, are as follows. Different kinds of herb medicine ingredients were combined to achieve the balance between Yin And Yang. They were grouped according to their respective characteristics and extracted by heat, Then they were combined and produced following the most effective mixture ratio. The drink produced by this way consisted mainly of water, Sugar, mineral, protein and fiber were partially contained. Among the minerals, the proportion of calcium, potassium, magnesium was high and iron was also contained. This drink turned out to be effective in reducing the alcohol concentration in blood within a very short time when it was taken once after drinking and taken aging 30 minutes later, which would double the dosage. This result shows that development of such a functional beverage using the herbal medicine, At the same time it will play an important part in reducing the alcohol concentrate in blood after drinking liquors.

• Applied Chemistry for Engineering
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• v.23 no.2
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• pp.164-168
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• 2012

We investigated for the production of biological bio-ethanol from Laminaria japonica using the hydrolysis reaction of enzymes and organic acids and the polysaccharide content was also analyzed. The composition of the polysaccharide was characterized as 65.99% alginate, 6.24% laminaran and 27.77% mannitol. The optimum concentration for reducing the sugar conversion by Laminaria japonica was found to be 1.874 g/L at an acetic acid concentration of 1.5%, $121^{\circ}C$ for 60 min, and for an ascorbic acid of 2.0%, 4.291 g/L was produced in the same condition. The enzyme hydrolysis such as alginate lyase and laminarinase contained the maximum 2.219 g/L reducing sugar. In the result of ethanol fermentation using hydrolysate of Laminaria japonica, the organic acid treatment showed a high of reducing sugar yield, but decreased the ethanol yield, and then the maximum ethanol production obtained was 1.26 g/L using the mixed treated of enzyme.

• Journal of the Korean Society of Tobacco Science
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• v.2 no.2
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• pp.38-43
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• 1980

The spectrophotometric determination oi reducing sugar in the tobacco leaves was carried out by employing blue tetrazolium chloride as a color developing reagent. The absorption maximum of formazan dye which is the product of the reaction between blue tetrazolium chloride and fructose was shown to be $530^{nm}$. In the fructose concentration range of 0.02mg/ml-0.14mg/ml the calibration curve was well coincided to the law of Beer-Lambert. In order to take a look at the accuracy and/or recovery rate of fructose determination, the standard fructose was added to the tobacco leaves and the concentration of this standard fructose was estimated. A tittle lower concentration of the standard fructose compared with the pure one in solution was observed. However, an excellent analytical recovery was revealed under the -2% of relative error limit. When we carried out the quantitative determination of this reducing sugar by the method of visual read-out (without using the spectrophotometer), the relative error was obtained to be $\pm$10%.

• Korean journal of food and cookery science
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• v.6 no.3 s.12
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• pp.17-24
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• 1990

1. The major components of Omija were found as moisture (16.12%) crude fat (10.5%) crude protein (8.66%) crude ash (3.47%) reducing sugar (5.32%). 2. Omija jelly receipe were summarized as follow; (1) 5% of gelatin concentration was shown to be the most desirable. (2) 15% of sugar concentration was shown to be the most desirable. (3) 12, 15, 18 hrs. of extract time was not significantly different in Omija extract. (4) It was the most desirable for 30g of Omija to boil during 30 minutes in boiling Omija extract. 3. Result of Omija jelly by Instron that Hardness, Adhesiveness, Gumminess tend to increase as the addition level of gelatin concentration increased but Cohesiveness was changed irregularly. 4. Hardness Adhesiveness tend to increase as the addition level of increase as the addition level of sugar concentration increased but Cohesiveness Gumminess was not significant difference. 5. Hardness, Adhesiveness tend to increase as the addition level of extract time increased, but Cohesiveness, Gumminess was not significant difference. 6. Color value of Omija jelly (gelatin 5%, sugar 15%, 18hr. extract) was shown $x=7.94{\pm}0.047,\;y=4.24{\pm}0.047,\;z=6.34{\pm}0.067$ in Omija extract and Omija jelly (gelatin 5%, sugar 15%, Omija 50g, 30 minutes boiling) was shown $x=7.76{\pm}0.038,\;y=3.88{\pm}0.02,\;z=6.12{\pm}0.021$ in boiling Omija extract. 7. Appearance of Omija jelly had significant relationship with Cohesiveness by gelatin concentration and texture of Omija jelly had significant relationship with Adhesiveness by gelatin concentration. 8. Appearance of Omija jelly had significant relationship with Cohesiveness and texture of Omija jelly had significant relationship with Gumminess by boiling Omija extract.

• Korean journal of food and cookery science
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• v.32 no.3
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• pp.307-315
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• 2016

Purpose: The central composition design was used to optimize the mixture conditions of black garlic extract. Methods: The response surface methodology (RSM) was carried out from concentration of black garlic extract ($X_1$) and the amount of the black garlic extract ($X_2$) as independent variables, and salts ($Y_1$), reducing sugars ($Y_2$), the content of total phenolic compounds ($Y_3$) and ABTS radical scavenging activity ($Y_4$) as dependent variables. We confirmed the conditions that salinity was minimized and reducing sugar, total phenolic compounds and ABTS radical scavenging activity had maximum values through the response surface analysis. Results: All results had saddle points in originally set up conditions hence, ridge analysis was carried out for narrowing the experimental area. The minimum salt concentration was 16.03% at black garlic extract concentration of $14.84^{\circ}brix$ and contents of 9.26%. Reducing sugar content had maximum of value 7.30 g/mL at $24.58^{\circ}brix$ and contents of 8.08%. Total phenolic compounds contents and ABTS radical scavenging activity had maximum values at black garlic extract concentration of 20.33 and $25.02^{\circ}brix$. The results indicate that addition of black garlic extract contributed to increased reducing sugar, phenolic compounds contents and antioxidant activity of the soy sauce, but the salt concentration was not significantly affected. Conclusion: Based on the results of RSM, the optimum ranges of addition conditions for lowering the salt concentration and, increasing the sensory and functional ability of soy sauce were as follows: black garlic extract concentration of $15-25^{\circ}brix$ and content of 7.8-9.3%.

• Journal of Ginseng Research
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• v.9 no.1
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• pp.104-111
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• 1985

The quality of concentrated red ginseng extract, which was prepared from Korean red ginseng tails, was studied with respect to the changes in the ethanol concentration in the range of 0-90% and temperature of 70-10$0^{\circ}C$ during 1-5 times of extraction. Each extraction time was taken 8 hours at given temperature. The ratio of free sugars to total sugar changed significantly with the number of extraction and ethanol concentrations. An increase in reducing sugar and free sugars and a decrease in extracted soluble starch were fond as ethanol concentration increased. Extraction temperature was found little effect on extractability of sugars and their ratios. Analysis of free sugars in red ginseng extract identified 6 frdd sugars such as rhamnose, xylose, fructose, glucose, sucrose and maltose, including sucrose to be major.

• Journal of the Korean Society of Food Culture
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• v.12 no.1
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• pp.53-61
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• 1997

This study was carried out in order to investigate general characteristics, sugars and organic acids contents of Korean traditional soy sauce, and to find out possibility of high quality soy sauce production in a short period through high concentration soy sauce making. In this study, we prepared three different types of soy sauce, low concentration soy sauce (Chungjang), high concentration soy sauce and Kyupjang, high quality traditional Korean soy sauce. pH of soy sauce were $4.46{\sim}4.90$ and did not show difference among three samples. Titratable acidity, buffering power and total free acid content were the highest value in Kyupjang. Kyupjang showed the highest contents of salt and pure extract. As the ripening period increased, the salt content increased in Chungjang samples, but decreased in Kyupjang. Reducing sugar contents of Kyupjang, high concentration soy sauce and low concentration soy sauce were 1.13%, 0.76% and 0.53%, respectively. Free sugar in soy sauce were analyzed maltose, glucose, galactose and fructose. Total free sugar content was highest in high concentration soy sauce, however, contents of glucose and fructose were higher in Kyupjang than in Chungjang samples. Galactose was the main free sugar in Chungjang, but glucose was in Kyupjang. Among identified volatile organic acid, acetic acid was present in the highest concentration, and volatile organic acid content was highest in the high concentration soy sauce at 150 days. 20 nonvolatile organic acids were detected in Korean traditional soy sauce. Succinic acid, lactic acid and 2,5-pyridine dicarboxylic acid were the main nonvolatile organic acid in soy sauce.