• International Journal of Industrial Entomology and Biomaterials
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• v.24 no.1
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• pp.29-35
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• 2012

Bumblebees are widely used to pollinate various crops, especially tomato, in greenhouses and fields. Here, we investigated whether different sugar solutions have any effects on the oviposition and colony development of Bombus terrestris queens. The types of sugar solution used were a white sugar solution, brown sugar solution, dark brown sugar solution, and prepared sugar solution; all solution contained with a 40% sugar concentration and 0.3% sorbic acid. Among these sugar solutions, B. terrestris queens reared on the white sugar solution exhibited the best results; the rates of oviposition, colony foundation and progeny-queen production were $75.0{\pm}11.0$, $33.0{\pm}9.6$ and $21.7{\pm}7.3$, respectively, which corresponded to 1.1-33.0-fold increases over the results of other sugar solutions. Queens reared on the prepared sugar solution did not found any colonies. The death rate within one month was lowest for the queens reared on the white sugar solution at $26.1{\pm}10.9%$, which was 1.2-2.0-fold lower than the rate for the other sugar solutions. Furthermore, the numbers of progeny produced by queens reared on the white sugar solution, $131.4{\pm}38.8$ workers and $51.0{\pm}40.6$ queens, were also higher, corresponding to 1.1-1.2-fold increases compared to queens raised on the other sugar solutions. Therefore, the white sugar solution was the favorable sugar solution for the egg-laying and colony developmental characteristics of B. terrestris queens.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.655-664
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• 2010

This work aimed to investigate the physiochemical properties of commercial sugars (white sugar, dark brown sugar, organic sugar, and muscovado) and sugar beet. Percentages of crude protein, crude fat and crude fiber in sugar beet were 4.06, 6.36 and 0.02%, respectively, and the degrees of sugar of white sugar and sugar beet were $93^{\circ}$ Brix and $78^{\circ}$ Brix, respectively. L(lightness) value scores of white sugar were higher while the turbidity of sugar beet was higher. White sugar, dark brown sugar, and organic sugar were composed of only sucrose, whereas muscovad and sugar beet were composed of fructose, glucose, and sucrose. The highest organic acid content was observed in sugar beet. The contents of amino acids in sugar beet were in the following order: proline ($161.23\;{\mu}g$/100 g) > aspartic acid ($161.23\;{\mu}g$/100 g) > leucine ($36.93\;{\mu}g$/100 g) > alanine ($17.40\;{\mu}g$/100 g). There were 16 free amino acids in sugar beet. The highest mineral contest was observed in sugar beet in the order of K > Ca > Na > Mg. This result indicates that sugar beet can be prepared by considering the characteristics of natural sugar materials.

• Korean journal of food and cookery science
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• v.10 no.4
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• pp.386-393
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• 1994

This study aims to establish the most favorable recipe for Mokwapyun. The ingredients were changed in a variety aspects. The kind and amount of sugar and starch are following: white sugar, brown sugar, honey(4T, 5T); white sugar and honey, brown sugar and honey(2T+2T, 3T+1T, 3T+2T). There are potato starch and mungbean starch. In this, the amount of starch to water are 4t to 3t and 5t to 3t. The moisture content of Mokwa was 76.23%, and that of Mokwapyun made of mungbean starch 41~50%, and the Mokwapyun made of potato starch was 38~47%. The pH of Mokwa juice was 3.15~3.43. The brix of Mokwa juice was 5.3%, and that of Mokwapyun made of potato starch was 43.1~45.9%, and the Mokwapyun made of mungbean starch was 40.1~46.5%. Mokwapyun tasted the best when it was made of potato starch(starch to water=4t to 3t) mixed white sugar(3T) and honey(1) than that of made of one kind of sugar, and was higer evaluated the texture.

• Journal of the Korea Concrete Institute
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• v.14 no.4
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• pp.589-596
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• 2002

In this paper, setting and strength performances of concrete containing saccharic type super retarding agents are investigated under various kinds and contents of super retarding agents. According to test results, as super retarding agents contents increase, slump shows to be increased, while air contents decrease about 1∼2％. Setting time shows to be retarded considerably with increase of super retarding agents. It takes 20 days after mixing to reach final setting in case of concrete containing gluconic acid more than 0.3％. And 10 days after mixing in case of enhancing sucrose, white and brown sugar. Compressive strength of concrete containing super retarding agents is lower than that of plain concrete at early age. However, it keeps up with and exceeds the compressive strength of plain concrete at later age. White sugar md brown sugar shows positive performances in delaying setting time and strength compared to existing super retarding agents. n further investigations on durability are conducted, it is thought that application of white sugar as super retarding agent is available.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2021.11a
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• pp.74-75
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• 2021

This study attempted to study the setting time and compressive strength according to the sugar type through XRD. Setting time was found to be delayed the most when mixing white sugar, and setting time was promoted when mixing Saccharin and Aspartame. It was found that when white sugar and Grosvener siraitia were mixed, the compressive strength was higher than that of Control. Aspartame the age passed, C₃S decreased and Ca(OH)₂ increased.

• Journal of the FoodService Safety
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• v.2 no.1
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• pp.51-57
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• 2021

The purpose of this study was to analyze the amount of sugar from the afternoon snack menu of childcare facilities in Gyeongsangbuk-do. The amount of sugar was analyzed for afternoon snacks provided by childcare facilities between March and April 2016. The snacks provided were the same for processed and non-processed foods at 50.0% respectively. White milk accounted for the largest portion with 26.4%, followed by fruits with 19.9% and grains (sweet potatoes, rice cakes, etc.). It has been confirmed that the larger the facility, the lower the frequency of provision of non-processed foods, and the higher the provision of processed foods (p<0.05). Snacks served as non-processed foods showed the highest frequency of fruits and sweet potatoes. On the other hand, processed foods provided many sugar-rich products, such as liquid yogurt, hot cakes, and cereal, excluding white milk. The average sugar content was highest in processed milk products (13.9 g), followed by white milk (8.6 g), bread and snacks (8.0 g), other (4.6 g), and mixed grains (1.6 g). Of the total 216 snacks, banana flavored milk had the highest sugar content of 27.0 g, followed by strawberry milk (15.0 g) and castella (21.6 g). The findings are expected to be used as basic data for choosing the right snacks provided by childcare facilities and practicing reducing sugar intake.

• Journal of the Korean Society of Food Culture
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• v.28 no.1
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• pp.107-113
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• 2013

Yacon (Smallanthussonchifolius) is a root crop that contains high amounts of fructo-oligosaccharides (FOS). FOS has a sweet taste, is low in calories, and is known to promote intestinal tract health. In this study, various yacon concentrates were substituted for sugar in white pan bread to obtain healthy benefits from the use of FOS. The quality characteristic changes during storage of the white pan breadswith 0, 25, 50, 75 and 100% of added yacon concentrates instead of sugar were investigated. During storage, the water contents and water activities of the breads made with high amounts of yacon concentrates changed less than in those made with only sugar. The hardness and chewiness of the breads made with high amounts of yacon concentrates had lower values than those made with only sugar. Thus, bread made with yacon concentrates might exhibit increased moisture retention and decreased aging velocity. The substitution of yacon concentrates for sugar in pan bread improved the bread quality.

• Journal of the Korean Dietetic Association
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• v.24 no.1
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• pp.62-74
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• 2018

The purpose of this study was to investigate dietitians or nutrition teachers' perception of sugar reduction and usage of sugars in school meal service. A survey was conducted for dietitians or nutrition teachers at elementary, middle, and high schools in Gyeonggi and Incheon. Survey data were analyzed according to the experience period and school types of dietitians or nutrition teachers. The numbers of subjects according to work experience period were 134 (44.2%) for <5 years, 68 (22.4%) for ${\geq}5$ and <10 years, and 101 (33.3%) for ${\geq}10years$. Among the subjects, 168 (55.4%) were nutrition teachers at kindergarten/elementary schools, and 135 (44.6%) were at middle/high/special schools. Perceptions of sugar reduction programs were higher in kindergarten/elementary schools than in middle/high/special schools. The perception of added sugar use increased with more work experience, and interest in sugar reduction was higher in kindergarten/elementary schools than in middle/high/special schools. Practice for added sugar reduction increased with more work experience, and the most common method for reducing sugar was use of natural sugars. The main reason for not reducing added sugars in school meals was due to preference. Nutritional education for students increased with more work experience and was higher in kindergarten/elementary schools than in middle/high/special schools. The major nutritional education methods were using school homepage (37.4%), sending family letters (37.4%), and using principle's discretion time (18.4%). Organic sugar and rice taffy were used more at kindergarten/elementary schools, and white sugar, brown sugar, and white syrup were used more at middle/high/special schools. The most common menu using added sugars was stir-fried dishes (stir-fried pork, chicken, and vegetables).

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2000.11b
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• pp.388-395
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• 2000

This study was performed to examine the effects of infrared (IR)/heated-air combination drying on some quality attributes of Korean white ginsengs. Ginseng roots were dried in a dryer where both the far infrared ray and heated-air are available as drying energy sources. Diametral shrinkage, external color, total saponin content, and ginsenosides and free sugar composition of the IR/heated-air combination dried ginsengs were measured and compared with those of commercial white ginseng products. The external color became lower in lightness and higher in saturation as the IR radiating plate temperature increased. IR/heated-air combination dried white ginsengs at IR plate temperature of 100$^{\circ}C$ was comparable to the commercial white ginseng products in color characteristics. Diametral shrinkage ratios ranged from 20 to 36% and appeared to be independent on the different drying methods. No definite evidence could be found whether the IR/heated-air combination drying and the conventional. hot-air drying practice resulted in white ginsengs having different ginsenoside contents and compositions. No conclusion could be made on whether the various drying treatments used in the study had effects on the free sugar contents and compositions of white ginsengs.

• Journal of the Korean Home Economics Association
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• v.24 no.3
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• pp.79-84
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• 1986

the purpose of this paper is to study on the proximate composition, mineral and saponin content in white sesame, black sesame, and perilla seed. For this purpose, we have compared six different materials: white-raw-sesame, white-roast-sesame, black-raw-sesame, black-roast-sesame, raw-perilla seed and roast perilla seed, and have come to the following results. The crude fat content was the highest in white-raw-sesame(55.3%). In all the six samples, the crude fat content in raw seeds was all higher than that in roast seeds. The crude protein content was the highest in the roast perilla seed(24.6%), and in the six samples, the crude protein content in roast seeds all higher than that in roast seeds. The total sugar content was found to be the highest in the roast perilla seed(8.29%). The reducing sugar content was higher in raw perilla seed(1.57%) than in other sample materials. The ash content was the highest in black raw-sesame(5.93%), and that percentage rates was the same as that of FAO and of Japan. Minerals like Cd. Mn. Cu. Na. Mg. Pb. and Ca. were found to be contained more in black sesame than in other sample materials. The minerals contained most in white sesame were Zn.(61.6ppm) and Fe(49.4ppm), and K was contained a little more in perilla seed than in the others. The sample materials which contain saponin most were white-roast-sesame(0.34%) and black-roast-sesame(029%).