• Food Science and Preservation
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• v.12 no.4
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• pp.367-371
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• 2005

This study analyzed the extraction condition for large-scale extraction process to be used industrially. The total sugar content of 5-year Red ginseng in viewpoint of the ginseng materials was highest by $32\%$ and it of 5-year Keumsan ginseng was $31\%$. Therefore 5-year Keumsan ginseng was used by test sample. The next extraction condition, that is the total sugar content of the internal white among the parts of ginseng, the extraction efficiency under the condition of optimal temperature $80^{\circ}C$ and optimal extract time 6hrs, was highest. And the amount of total sugar extracted from ginseng treated with protease, ${\alpha}-amylase$ and cellulase was increased about $20\%$. Total sugar recovery in methods of alcohol concentration $70\%$ and freezer-dry method was highest.

• Korea Journal of Hospital Management
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• v.26 no.1
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• pp.42-54
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• 2021

The purpose of this study is to analyze that ICT-based primary health care affects clinical changes of participants in the primary care chronic disease management pilot project using ICT medical care. Customized health information data, provided by National Health Insurance Service, was used for the analysis. The study targeted a total of 676 people that participated in primary care chronic disease management pilot project using ICT medical care from 2017 to 2018. Hierarchical regression was used to test three model. First, there were many subjects who used face-to-face consultation and non-face-to-face consultation(messaging), but less than half of patients using non-face-to-face consultation(telephone). Second, after participating in the pilot project, the fasting blood sugar level decreased. Third, the clinical condition of the subjects appeared to be an important factor in controlling blood sugar levels. Finally, patients using the non-face-to-face consultation(messaging) had reduced blood sugar levels after participating in the project. This results imply that non-face-to-face consultation is effective in reducing fasting blood sugar level with hospital intervention, and there are effects of the primary care chronic disease management project using ICT.

• Journal of Nutrition and Health
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• v.51 no.5
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• pp.465-479
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• 2018

Purpose: This study examined the frequency of sugar-sweetened beverage consumption in Korean adolescents and the major factors influencing the excessive consumption of sugar-sweetened beverages, such as sociodemographic characteristics, health-related behaviors, psychological characteristics, and dietary habits. Methods: The analysis was performed using the data from the 2017 Korean Youth Risk Behavior Web-based Survey. The subjects included in the analysis were 30,885 middle school students and 31,391 high school students, totaling 62,276. The frequency of sugar-sweetened beverage consumption was calculated by summing the consumption frequencies of soda, high caffeine or energy drinks, and sweet beverages over the last 7 days. The Rao-Scott chi-square test, reflecting information on the sampling design, was used to test the differences in the rate of sugar-sweetened beverage consumption according to each factor. Logistic regression analysis was performed to examine the factors influencing the excessive consumption of sugar-sweetened beverages. Results: The rate of sweetened beverage consumption was higher in boys than in girls, in high school students than in middle school students, in students whose father's education level was lower, in those whose subjective academic performance was lower, and in those who smoked or consumed alcohol. In addition, the rate of sugar-sweetened beverage consumption was higher in those who experienced severe stress, suicidal ideation, sadness, or a sense of despair. The rate of sugar-sweetened beverage consumption was also high in those who skipped breakfast; who frequently consumed fast foods, ramen, or snacks; and who frequently ate meals at convenience stores, supermarkets, or school stores. Conclusion: The rate of sugar-sweetened beverage consumption in Korean adolescents is related to various factors, such as sociodemographic characteristics, health-related behaviors, psychological characteristics, and dietary habits.

• Journal of the Korean Wood Science and Technology
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• v.46 no.4
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• pp.380-392
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• 2018

The importance of polysaccharides is increasing globally due to their role as a significant source of dietary prebiotics in the human diet. In the present study, in order to maximize the yield of crude polysaccharides from Pinus densiflora, response surface methodology (RSM) was used to optimize a two-stage extraction process consisting of steam explosion and water extraction. Three independent main variables, namely, the severity factor (Ro) for the steam explosion process, the water extraction temperature ($^{\circ}C$), and the ratio of water to raw material (v/w), were studied with respect to prebiotic sugar content. A Box-Behnken design was created on the basis of the results of these single-factor tests. The experimental data were fitted to a second-order polynomial equation for multiple regression analysis and examined using the appropriate statistical methods. The data showed that both the severity factor (Ro) and the ratio of water to material (v/w) had significant effects on the prebiotic sugar content. The optimal conditions for the two-stage process were as follows: a severity factor (Ro) of 3.86, a water extraction temperature of $89.66^{\circ}C$, and a ratio of water to material (v/w) of 39.20. Under these conditions, the prebiotic sugar content in the extract was 332.45 mg/g.

• Korean journal of food and cookery science
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• v.7 no.1
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• pp.27-34
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• 1991

This study attempted to set up reasonable extraction time of Omija that was put in water for the various components to soak out. Changes of free sugars, organic acids, reducing sugar, total acid and tannin in Omija with various extraction times were investigated (together with the analysis of each components in Omija fruit). 1. High Performance Liquid Chromatography showed fructose, glucose, and sucrose to be the major free sugars of the Omija fruit. Free sugars and reducing sugar value in Omija beverage increased gradually in according with the extraction time, and marked 75.6% per total free sugars and 82.1% per total reducing sugar at 12 hours. 2. Gas Chromatography showed lactic acid, oxalic acid, fumaric acid, levulinic acid, succinic acid, malic acid, citric acid and pyroglutamic acid to be the major organic acids of the Omija fruit. Organic acids and total acids value in Omija beverage increased gradually on proportion to extraction time, and marked 97.0% per total organic acids at 9 hours and 79.0% per total acids at 12 hours. 3. Tannin content in Omija beverage was increased when extraction time was longer but it showed a low percentage as compared with the reducing sugar and total acid. Tannin content marked 48.8% per total tannin at 12 hours. 4. Sensory evaluation revealed that !1 hours of extraction produced the best quality products based in taste, flavor, color and over-all acceptability, considering the data, it seems possible to conclude that the optimum of time for extraction of Omija to water is 9 hours.

• Korean Journal of Environmental Agriculture
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• v.38 no.2
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• pp.104-109
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• 2019

BACKGROUND: The invasive hornet Vespa velutina nigrithorax has becomes a public concern in rural and urban South Korea. The technologies are necessary to develop a way to counter V. velutina. In an effort to develop a way to counter V. velutina, we found that a bacillus strain, named Bacillus sp. BV-1, produces volatile compounds that attract V. velutina. METHODS AND RESULTS: Field trials of V. velutina attraction were performed using plates and traps containing BV-1 cultures grown on sugar medium. When the sugar medium and sugar-grown BV-1 cultures in the plates were placed close together, V. velutina visited preferably the plates with the BV-1 cultures. Significantly more V. velutina were caught in the traps containing BV-1 cultures than in those containing only sugar medium. Headspace solid-phase microextraction coupled with GC/MS analysis of BV-1 cultures detected 2-methyl-1-propanol, 3-methyl-1-butanol, 3-methylbutanoic acid, ethyl hexanoate, 2-pheylethanol, ethyl octanoate, and ethyl decanoate as the major volatiles. CONCLUSION: BV-1 cultures were suggested as potential agents for managing V. velutina as they produce volatile compounds that attract the hornet.

• Corrosion Science and Technology
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• v.20 no.3
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• pp.129-142
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• 2021

Effects of corrosion inhibitors (i.e., sodium nitrite, sodium hexametaphosphate, trimethylamine (TEA), sugar, and urea) on the corrosion resistance of carbon steel in CaCl₂ solution were investigated. The test solution was designed with response surface methodology of design of experiments (DOE) in the range of 0 ~ 50 ppm for NaNO₂, 0 ~ 200 ppm for (NaPO₃)₆, 0 ~ 2000 ppm for TEA, 0 ~ 3000 ppm for sugar, 0 ~ 200 ppm for urea with 3 wt% CaCl₂. The corrosion potential and the corrosion rate were measured with potentiodynamic polarization tests and analyzed statistically to find main effects of inhibitor concentrations and interactions between them. As a result, hexametaphosphate was the most effective compound in reducing the corrosion rate. Sugar also reduced the corrosion rate significantly possibly because it covered the surface effectively with a high molecular weight. The inhibiting action of sugar was found to be enhanced by adding trimethylamine into the solution. Nevertheless, trimethylamine did not appear to be effective in inhibiting corrosion by itself. However, urea and sodium nitrite showed almost no inhibition on corrosion resistance of steel.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2022.10a
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• pp.62-65
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• 2022

Diabetes is a major social problem in which the incidence and prevalence of diabetes increase every year around the world. Diabetes, characterized by high blood sugar, which increases the concentration of glucose in the blood, causes various symptoms and signs. As a result, patients should strengthen self-management in their daily lives. However, the biggest factor that patients fail in managing blood sugar is diet failure. Therefore, in this paper, an application was designed and implemented to input a diet through photography or image upload and analyze users' diets through intake indicators and blood sugar statistics.

• Journal of the Korean Society of Tobacco Science
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• v.9 no.1
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• pp.45-55
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• 1987

For some basic information in tobacco breeding, the modes of inheritance and heritabilities for the twelve agronomic and chemical characters were estimated in the study of eight varieties partial diallel set. Additive gene actions were significant for all characters except total nitrogen content and dominance gene effects were also significant for all characters. Yield, number of leaves per plant, leaf length and leaf shape index were inherited as partial dominance, and overdominance was detected for plant height, stem diameter, internode length, total alkaloid, total nitrogen and total sugar content. Dominant gene showed increasing effects in yield, plant height, stem diameter, internode length, leaf width and total sugar content, but showed decreasing effects in the other characters. The broad heritability was very high for all characters. and the narrow heritability was high in days to flower and yield, but low in internode length, total alkaloid, total nitrogen and total sugar content.

• Food Science and Preservation
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• v.8 no.2
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• pp.169-174
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• 2001

Chemical analysis and optimum preparation conditions for fig jam were investigated. Soluble solids, acid content and vitamin C of fig was 12.20。Brix, 0.14% and 2.27 mg/100g, respectively. Carbohydrate in fig juice was consisted of 54.43% glucose and 44.53% fructose. Potassium content of fig was 178.0 mg/100g. Moisture content and total sugar of fig fruit was 88.35% and 9.47%. In preparation of fig jam, the addition of 0.2% Citrus natsudaidai juice and 0.5% C. lemon juice as acid source was the best in regard with color and flavor determined by sensory evaluation. The ratio of sucrose : honey : oligo sugar(70:20:10) was also the best in addition of sugar source 60%(w/w) in total. Fig jam prepared in this experiment was better than that of commercial products in sensory evaluation, and microbial growth of this product was not recognized for one month at 30$\^{C}$.