• Journal of the Korean Society of School Health
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• v.14 no.2
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• pp.269-277
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• 2001

This study examined the health conditions of schoolteachers in terms of the prevalence rate and risk factors for liver disease. A cohort design was conducted for 21,319 teachers who were born from 1953 to 1957. The cohort was constructed for teachers who had no disease history such as liver disease, hypertension, cerebral vascular disease, heart disease, diabetes mellitus and cancer, and had 'normal' results from liver disease examinations in 1998. They were followed up from 1998 to 2000. SAS 6.12 was used for the data analysis. The results were as follows; (1) Prevalence rates of liver disease per 1,000 people in 1998 were 43.0. (2) The 2-year cumulative incidence of liver disease was 433/16,103(26.9/1000 persons). (3) Factors such as sex, age, school type(private or public), drinking, smoking, exercise, BMI, weight gain, fasting-blood sugar levels and total cholesterol levels were statistically significant. The significant risk factors of liver disease be identified from the multiple logistic regression analysis were age, sex(male), drinking, smoking, BMI, weight gain, fasting-blood sugar levels, and total cholesterol levels.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.36 no.5 s.108
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• pp.29-35
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• 2004

Fiber dimensions, their derived values and chemical properties of cotton stalks (Gosypium hirsutum L), jute stick (Corchorus capsularis) and dhancha (Sesbania aculeate) have been examined to assess their suitability for paper production. Cotton stalks have a good derived values especially slender ratio, which is comparable to hardwood. The flexibility coefficient of these three non wood plants is better than hardwood. Anatomical analysis shows higher percentage of fibers and vessels than in general non wood plants. Lignin, $\alpha$-cellulose and pentosan contents in these three nonwood plants are within the range of hardwood. Neutral sugar analysis of cotton stalks, jute stick and dhancha shows that the glucose in the major sugar followed by xylose and mannose. The arabinose and galactose are present in minor amount. Alkaline nitrobenzene oxidation of cotton stalks, jute stick and dhancha wood meal exhibits that these nonwood plant lignins mainly consist of syringyl (S) and guaiacyl (V) units. The S/V ratios are 1.6, 1.2 and 2.1 for cotton stalks, jute stick and dhancha, respectively.

• The Korean Journal of Food And Nutrition
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• v.12 no.2
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• pp.156-163
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• 1999

This study was evaluate of chemical properties. textural charact6eristics and sensory properties prod-uced peach pyuns through the change of gelling agents such as mungbean starch potato starchy and pec-tin and of sugar density with 10%, 20%, and 30%. Sensory evaluation was that peach pyun added mun-gbean starch was more preferable in appearance and texture than peach pyun added potato starch. Peac-h pyun added 0% pectin was more preferable than peach pyun with 1% pectin. As a result of texture analysis the texture of peach pyun added mungbean starch was denser than that added potato starch. Adding 1% pectin to peach pyun increased mechanical properties such as hardness and chewiness. Mun-gbeaan starch pyun with pectin on lightness Potato starch pyun with pectin on redness and potato star-ch pyun with pectin on yellowness were significant(p<001). Lightness has a tendency to decrease with increasing sugar density. Adding 1% pectin has the effect to increase lightness redness and yellowness. The subject parameters that effect overall quality on sensory evaluation were found taste quality tex-ture quality hardness adhesiveness and taste by using regression analysis.

• KSBB Journal
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• v.24 no.1
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• pp.59-64
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• 2009

The callus formation from inferior leaf of Aloe saponaria was induced in M & S medium supplemented with 10-30 ${\mu}M$ NAA (${\alpha}$-naphthalene acetic acid) and 3-7 ${\mu}M$ kinetin under incubation in the dark at $25^{\circ}C$ for 6 weeks. The hot water extract ($100^{\circ}C$, 24 hrs) from cultured callus was obtained and the components analysis for the extract were examined to determine the callus can synthesized the bioactive component such as Aloe polysaccharide. The freeze dried extract contained the sugar of 53.2%, protein of 7.3%, ash of 18.5% and water of 21% (w/w). Two fractions (Fr-I and Fr-II) were obtained by Sepharose CL-4B gel permeation chromatography and Fr-I, major fraction was further purified with dialysis. From sugar analysis by TLC and GC, the purified Fr-I fraction consisted of glucose (77.6%), galactose (17.7%), mannose (4.7%, w/w) and uronic acid (trace). The molecular weight of purified Fr-I fraction determined by GPC was about 110 kDa.

• The Journal of Asian Finance, Economics and Business
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• v.4 no.4
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• pp.27-37
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• 2017

This study examines the behaviour of staple food price using Multivariate BEKK-GARCH Model. Understanding of staple food price behaviour is important for determining the unpredictability of staple food market and also for policy making. In this paper, we focus on the commodity prices of sugar, rice, soybean and wheat to examine the volatility behaviour of those commodities. The empirical results show that the own-volatility spillover are relatively significant for all food prices. The own-volatility spillover effect for sugar price is relatively large compared with the volatility spillover of other staple food commodities. The findings also highlight that the price volatility of wheat increases during food crisis more than it does when the condition is stable. Also, the own-volatility of rice and wheat in the period of the food crisis is significant and higher compared to the period before food crisis indicates that the past own-volatility effects during food crisis are relatively more difficult to predict because of the uncertainty and high price volatility. Policy recommendations that can be proposed based on the findings are: (1) a better trade agreement in food commodity trade, (2) lower the dependence on wheat importation in Indonesia, and (3) reliable system to minimize food price volatility risks.

• Microbiology and Biotechnology Letters
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• v.23 no.3
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• pp.269-274
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• 1995

For the screening of a new functional exopolysaccharide, sugar composition and rheological properties of exopolysaccharide produced from Xanthomonas sp. EPS-1 were investigated. The average molecular weight of exopolysaccharide was determined to be approximately 2.l $\times$ 10$^{6}$ dalton. The new exopolysaccharide EPS-1 was composed of mannose, glucose, galactose and gluco- samine. IR analysis showed that the exopolysaccharide EPS-1 was assumed to be polymer with carbohydrates. NMR analysis showed that exopolysaccharide EPS-1 was presumed to be 4 units of sugar and trace of CH$_{3}$ group. Exopolysaccharide EPS-1 solution showed a characteristic of non-Newtonian fluid properties. At the concentration of 1.0%, the consistency index and the flow behavior index were shown at 10.8352 poise-sec and 0.4419, respectively. All dispersions were pseudoplastic fluids described accurately by Power-law model. Exopolysaccharide EPS-1 was highly viscous at low concentration, with good stability over a wide range of pH 5 to 13. The excellent compatibility of exopolysaccharide EPS-1 was represented with salts such as sodium chloride.

• Korean Journal of Pharmacognosy
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• v.14 no.4
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• pp.197-200
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• 1983

This study is concerned with quality and analysis of nutritive value of commercially available honey and pollen load. Of thirteen kind of commercially available honeys, acid levels were less than KP IV standard. Color reaction for ammonia, resorcine and varium chloride was negative and trace of starch and dextrine was not detected. There were no extraneous materials in honey samples. Specific gravity of sample was slightly higher than KP IV standard. Total ash lied between 0.01 and 0.15% of honey weight which was less than KP IV standard, except 0.56% of Castanea Honey. Studies on mineral compositions (AAS) for honeys and pollen loads showed that $Na^+,\;K^+,\;Ca^{2+},\;Fe^{2+}\;Cu^{2+}\;and\;CO^{2+}$ were the most commonly occuring minerals. Pollen loads showed higher levels of mineral contents than honeys. Castanea Honey revealed rich in minerals. $Cd^{2+}\;and\;Pb^{2+}$ were found relatively higher level in Robinia Honey. Reducing sugar level showed $60{\sim}70$ in honeys and $25{\sim}30$ in pollen loads. Non reducing sugar varied between 2 to 7% in pollen loads.

• The Korean Journal of Food And Nutrition
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• v.29 no.2
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• pp.186-199
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• 2016

The purpose of this study was to determine the optimal composite recipe of rice muffins with 3 concentrations of Spergularia marina L. Griseb, sugar and grape seed oil, using central composite design. In addition, the mixing condition of rice muffins was optimized by subjecting it to sensory evaluation and mechanical and physicochemical analysis using response surface methodology (RSM). In regard to its antioxidant effects, Spergularia marina L. Griseb had a total phenol and flavonoid contents and DPPH free radical scavenging activity of 17.03 mg/g, 5.13 mg/g and 17.21%, respectively. The results of mechanical and physicochemical analysis showed significant values for lightness, redness, yellowness, hardness, springiness, chewiness, gumminess, cohesiveness, height, volume, weight, specific volume, loss rate, pH, moisture, sweetness and saltiness (p<0.05), and the results of sensory evaluation showed significant values for color, flavor, taste, softness, appearance and overall quality (p<0.05). As results, optimal sensory ratio was found to be 6.69 g of Spergularia marina L. Griseb, 41.89 g of sugar and 30.48 g of grape seed oil.

• Korean journal of food and cookery science
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• v.32 no.3
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• pp.279-289
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• 2016

Purpose: This study was to determine the optimal composite recipe of rice cookie with 3 concentrations of Spergularia Marina L. Griseb, sugar and grape seed oil, using central composite design (CCD). Methods: The mixing condition of rice cookie was optimized by subjecting it to sensory evaluation and mechanical and physicochemical analysis using response surface methodology (RSM). Results: The results of mechanical and physicochemical analysis showed significant values for lightness, redness, yellowness, hardness, spread factor, loss rate, leavening rate, density, pH, moisture, sweetness and saltiness (p<0.05), and the results of sensory evaluation showed significant values for color, flavor, taste, texture, appearance and overall quality (p<0.05). As a result, the optimal sensory ratio was found to be 6.40 g of Spergularia Marina L. Griseb, 63.49 g of sugar and 106.19 g of grape seed oil. Conclusion: In conclusion, Spergularia Marina L. Griseb is a good source in natural antioxidant aimed at replacing salt, and it is possible to use in cookie or other food products to substitute salt.

• Journal of Microbiology and Biotechnology
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• v.28 no.12
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• pp.1971-1981
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• 2018

In this study, we investigated the altered enzymatic activities and metabolite profiles of koji fermented using varying permutations of Aspergillus oryzae and/or Bacillus amyloliquefaciens. Notably, the protease and ${\beta}$-glucosidase activities were manifold increased in co-inoculated (CO) koji samples (co-inoculation of A. oryzae and B. amyloliquefaciens). Furthermore, gas chromatography-mass spectrometry (GC-MS)-based metabolite profiling indicates that levels of amino acids, organic acids, sugars, sugar alcohols, fatty acids, nucleosides, and vitamins were distinctly higher in CO, SA (sequential inoculation of A. oryzae, followed by B. amyloliquefaciens), and SB (sequential inoculation of B. amyloliquefaciens, followed by A. oryzae). The multivariate principal component analysis (PCA) plot based on GC-MS datasets indicated a clustered pattern for MA and MB (koji samples inoculated either with A. oryzae or B. amyloliquefaciens) across PC2 (20.0%). In contrast, the CO, SA, and SB metabolite profiles displayed segregated patterns across PLS1 (22.2%) and PLS2 (21.1%) in the partial least-square discriminant analysis (PLS-DA) model. Intriguingly, the observed disparity in the levels of primary metabolites was engendered largely by higher relative levels of sugars and sugar alcohols in MA, SA, and CO koji samples, which was commensurate with the relative amylase activities in respective samples. Collectively, the present study emphasizes the utility of integrated biochemical and metabolomic approaches for achieving the optimal permutation of fermentative inocula for industrial koji preparation.