A phenylboric acid functionalized carbon dot (2-FPBA-CD) for rapid fluorescent sensing of glucose in blood was synthesized by simply mixing N, S-doped carbon dots (CDs) with phenylboric acid at room temperature. At pH 7.4, the response of 2-FPBA-CD to glucose could reach equilibrium in a very short time (10 min), with a wide responsive linear range of 19.70 μM to 2.54 mM, which can be applied to the detection of glucose in serum. The mechanism studies showed that the layered carbon film of 2-FPBA-CD aggregated after adding glucose, thereby leading to the fluorescence quenching of 2-FPBA-CD.

This study investigated the current status and needs for nutrition education to help reduce children’s sugars intake at the Center for Children’s Foodservice Management (CCFM, n=115), and Child Care Facilities (CCF, n=646) through an online survey conducted from October 5th to 30th 2015. A total of 14.8% of CCFM respondents and 31.9% of CCF respondents provided nutrition education on sugars intake to young children as a main topic (p<0.001). A higher percentage (CCFM 47.8%: CCF 42.4%) delivered nutrition education on sugars intake to young children as a sub-component (p<0.001). Over 90% of the CCFM and CCF participants agreed on the necessity of providing nutrition education on sugars intake to children. The most common reasons given for delivering nutrition education on children’s sugar intake were “there are many more urgent nutrition education topics” for CCFM, and “insufficient nutrition education information and materials” for CCF. The percentage of nutrition education on children’s sugar intake provided to the children’s parents was low showing about 20% in the both groups. The percentage of CCFM participants providing nutrition, education on children’s sugar intake to the teachers in CCF was also low, showing about 14.8%; however, 68.0% of the CCF participants wanted to received teacher's education on guiding children’s sugar intake. Regarding ideas about a nutrition education program on children’s sugar intake for young children, most respondents in both groups answered “sugar intake and dental cavities or obesity” for appropriate education contents, “story telling or puppet show” for appropriate education methods, and “dietitian from CCFM and class teacher together” for appropriate educator. For appropriate education time, there was a significantl difference between the CCFM responses (average 2.7 times) and the CCF responses (average 4 times). Based on the above results, we found that implementing nutrition education on children's sugar intake at the CCFM and CCF, was low; however, awareness of the need for nutrition education on children’s sugar intake and the program development and supply was very high. Also, the opinions of CCFM and CCF participants about a nutrition education program on children’s sugar intake for young children can provide foundation data to develop and implement the CCFM-based nutrition education program.

This research analyzedconsumer culture and usage of sugar in modern times based on 12 modern popular Korean cooking books with sugar recipes. Procedures were formed via textual analysis. The outcomes of the study can be summarized in brief statements. According to「Banchandeungsok」,「Booinpilj」, and「Chosunmoossangsinsikyorijebeob」, sugar was utilized in 34 out of 663 or 5.1% of cooked foods during the 1910s to 1920s. According to books such as 「Ganpyounchosunyorijebeob」,「Ililhwalyongsinyoungyangyoribeob」,「Chosun’s cooking of the four seasons」,「Halpaengyoungoo」, 「Chosunyorijebeob」, and 「Required reading for housewife」, sugar was added to 165 out of 998 or 16.5% of cooked foods during the 1930s. According to the books like「Chosunyorihak」,「Chosunyoribeob」, and「Woorieumsik」, sugar was an ingredient in 241 out of 756 or 31.9% of cooked foods during the 1940s. Sugar depicted within the 12 modern popular Korean cooking books primarily functioned as an alternative sweetener, starch, sweet enhancer, preservative, and seasoning. Similar to illustrated sugar from modern popular Korean cooking books, sugar has continually been favored by Korean cooks starting from the 1910s with 5.1% usage, the 1930s with 16.5% usage, and the 1940s with 31.9% usage. Despite its short history, sugar’s culinary importance in Korea has been on the rise ever since the early 1900s. Although sugar is an exotic spice in Korea, it has gained social, cultural, and symbolic recognition as well as practicality within Korean food culture. Thus, it has become more internalized and familiarized as an inseparable sweetness that characterizes current Korean food.

우리나라 캠벨얼리 포도주의 발효 중 효모 천이단계에서 분리된 당 내성 토착형 효모 균주 S. cerevisiae S13과 D8 균주로 MBA 포도주를 발효하여 그 특성을 산업용 포도주 효모 W-3 균주와 비교하였다. 토착형 효모 두 균주의 경우 발효초기 가용성 고형분의 감소 및 알코올 생성이 다소 지연되었으나 발효 종료 후 D8 포도주는 12.4%, S13 포도주는 11.8%로서 대조균주 W-3 포도주의 12.0%와 알코올 함량이 유사하거나 다소 높았다. Malic acid의 함량의 경우 D8 포도주는 W-3 포도주와 유사한 수준을 나타내었으나 S13 포도주는 W-3 포도주의 약 71.9% 수준으로 매우 낮았다. 아세트알데히드, 메탄올, 프로판올, 이소프로판올, 이소아밀알코올 등의 함량 역시 D8 포도주와 S13 포도주 모두가 W-3 포도주보다 매우 낮게 나타났다. 특히 메탄올의 함량은 S13 포도주가 98.6 mg/L, D8 포도주가 112.0 mg/L로서 W-3 포도주의 192.8 mg/L에 비하여 각각 51.1%, 58.1%의 낮은 수준을 나타내었다. 또한 색도를 나타내는 L, a, b 값은 S13, D8 포도주 모두에서 W-3포도주보다 낮게 나타났으며 관능평가 결과 색에 있어서 S13 포도주가 W-3 포도주보다 다소 높은 점수를 얻었으나 통계적으로 유의적인 차이는 보이지 않았다.