Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Nutritional value of calcium acetate obtained from sea-mussel shell

진주담치 껍질을 이용한 아세트산 칼슘의 제조와 영양학적 가치

  • Ryu, Byung-Ho (Busan Sanub University, Department of Food Science and Technology) ;
  • Lee, Sung-Ho (Kyung Nam Junior College, Department of Food Nutrition) ;
  • Ha, Mi-Suck (Busan Sanub University, Department of Food Science and Technology) ;
  • Sin, Dong-Bun (Busan Sanub University, Department of Food Science and Technology) ;
  • Lee, Sang-Hoon (Public Health Institute of Busan)
  • 류병호 (부산산업대학교 식품공학과) ;
  • 이성호 (경남전문대학 식품영양학과) ;
  • 하미숙 (부산산업대학교 식품공학과) ;
  • 신동분 (부산산업대학교 식품공학과) ;
  • 이상훈 (부산시 보건연구소)
  • Published : 1987.02.28
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Abstract

The present studies were undertaken to prepare calcium acetate from sea-mussel shell and then, to investigate the calcium absorption ratio for calcium acetate by using young albino rate male. Purities such as chloride, nitrate, nitrate, sulfate, phosphate and heavy metal passed to test as reagent grade and calcium acetate assay was 99.0%. No significant differences in the body weight gain between calcium acetate group, calcium gluconate group and calcium carbonate group were not recognized. Diet consumptions of calcium acetate group was almost similar with calcium gluconate group and calcium carbonate group. It was found that absorption rate of calcium acetate was $57.68{\pm}0.83%,\;58.08{\pm}0.94%$ and was $2.0{\sim}3.0%$ high than calcium gluconate and calcium carbonate group.

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