• Journal of the Korean Magnetics Society
• /
• v.18 no.5
• /
• pp.174-179
• /
• 2008

The measurement dissolution sensor system using GMR-SV device with magnetic sensitivity of 0.8 %/Oe and Mg-film thick of 200 nm and Mg-foil thick of 50 mm was fabricated and characterized. During the water dissolving process of Mg-film and Mg-foil, the subtle variation of magnetic field by the decrease of current in solenoid was detected by the GMR-SV sensor. The variations of Mg bubble number and ORP as a function of time for three different kinds of edible, tap, and distilled water, are measured and compared. A After 45 min, the speed of fast dissolving Mg was shown the order of edible > tap > DI water. The variation of output magnetoresistance as a function of dissolved time of Mg-film and Mg-foil for edible water, which is composed of mineral content of $0.8{\sim}5.4\;mg/l$ was investigated. The response times for the dissolution in edible water were 5 min and 20 min, respectively. From the measurement of dissolving time and speed for Mg-film and Mg-foil using GMR-SV device, the mineral Mg sensor system in edible water can be possible to develop.

• Korean Journal of Organic Agriculture
• /
• v.30 no.1
• /
• pp.75-87
• /
• 2022

Reflux esophagitis (RE) is a gastroesophageal reflux disease (GERD) caused by repeated reflux of gastric acid into the esophagus. The present study investigated the protective effect of natural mineral water on esophageal injury induced by gastric acid reflux. The cytotoxicity of mineral water was confirmed using Cell viability, proliferation and cytotoxicity assay kit. The protective effect of mineral water on esophageal injury was investigated in RE rat model. The results showed that no cytotoxicity of mineral water was observed in RAW264.7 cells. Mineral water decreased the ratio of esophageal damage, inhibited the increase of inflammatory-protein expression levels and increased the mucosa protection and tight junction proteins expression level in RE control rat. The results suggest that mineral water may have the potential to protect esophageal damage caused by gastric acid reflux and the potential to alleviate reflux esophagitis.

• Analytical Science and Technology
• /
• v.9 no.2
• /
• pp.210-219
• /
• 1996

Extraction of minerals in deionized water and elimination effect of heavy metals in water by Nohwado Quartz Porphyry were examined. When the Nohwado Quartz Porphyry was immersed and stirred in deionized water at 0.5, 1.0, 1.5 and 2.0% concentration for 3 hours, various minerals concentration of the all stirred water were suitable for potable water. Particularly, when the lead, copper, cadmium and arsenic solution were shaked with Quartz Porphyry at $20^{\circ}C$ for 24 hours, the elimination rate of each mineral was 99.5, 99.9, 95.0 and 66.5%, respectively.

• Journal of the Korean Chemical Society
• /
• v.44 no.3
• /
• pp.220-228
• /
• 2000

This study deals with the water qualities of Dalgi mineral spring in Cheongsong district.Water samples which were taken from upper, middle and bottorn spring sites were tested for twenty eight important water quality items including minerals, essential and/or toxic trace elements, and the analytical items to affect the taste of mineral water, seasonally from May 1999 to February 2000 The results obtained wereas follows:Each spring site showed much difference in major items. Bottom spring water showed higher value of Mg and Na than others. Middle spring water showed the highest value in all of the items except Mg and Na. The concentration of Hardness, Fe and Mn in mineral water were over than the normal standard for drinking water, but these items are not specified for the mineral water. As, Cd, $Cr^{6+}$ and Hg were not found and Pb was found ln trace level. All of the items proved nearly constant during the four seasons except water temperature. The contribution of mineral water to the nutrition of human was calculated in order to investigate the health effect of drinking water on the bases of Required Daily Allowance,one liter of water drinking and the mineral concentration of the bottom spring. The percentage of consumable minerals of Ca, Mg, Na, K, Mn,Zn and Fe were 35.05,36.43,5.88∼10.63,0.19∼0.57,21.86∼43.72,0.65, and 95.l respectively. This means Dalgl mineral water is pIenty of iron mineral. The K and O indexes of mineraI water appeared to be good for healthy and delicious water.

• Analytical Science and Technology
• /
• v.9 no.3
• /
• pp.310-319
• /
• 1996

According to the element analysis of Korean Quartz Porphyry, the ignition loss related to porosity was 7.03, 3.36, 2.09 and 0.73% in the order of Suanbo, Yeachen, Angang and Kyongsan. Extraction of minerals in deionized water and elimination effect of heavy metals in water by Quartz Porphyry were examined. When the Quartz Porphyry of the Suanbo, Yeachen of 0.5~2.0% concentration and the Quartz Porphyry of the Angang of 1.5% concentration were immersed and stirred in deionized water for 3 hours at 180rpm, various minerals concentration of the all stirred water were suitable for potable water. But Quartz Porphyry of the Yeachen was not suitable for potable water because of excess extraction of iron. The elimination rate of lead in single solution was 99% by Quartz Porphyry of the Suanbo, Yeachen and Angang of 3% concentration, Cadmium by Quartz Porphyry of the Suanbo of 7% concentration was eliminated about 98% in 1 hour. The copper was significantly eliminated in Quartz Porphyry of low concentration. Especially in Quartz Porphyry of Angang at 0.4% concentration, the rate of ion exchange was 99% in 4 hours. But elimination effect of arsenic in water by Korean Quartz Porphyry was very low.

• Korean Journal of Food Science and Technology
• /
• v.41 no.2
• /
• pp.203-209
• /
• 2009

This study was conducted to evaluate the effects of the salts fortified with Hizikia component on blood pressure and mineral composition in spontaneously hypertensive rats (SHR/NCrj) and normotensive rats (WKY/NCrj). The two species rats were assigned to three groups and were fed with drinking water to which Hizikia salts were added for 6 weeks. The final blood pressures (BP) among groups of SHR were increased to 12, 4, and 21%, respectively. In terms of urine and fecal minerals, the $Na^+$ contents in two species were significantly higher in the control than in the salt groups, and vice versa with regard to the $ K^+$ contents. The amount of excretion mineral was higher in urine than in feces. The $Na^+$, $Ca^{++}$ and $Mg^{++}$ contents of the liver in SHR were higher in the control than in the salt groups (p<0.05). The $Na^+$ content of the kidney in SHR was higher in the control than in the salt groups, but the content was shown an opposite trend in WKY. The $K^+$ contents were higher in the low salt group (p<0.05). These results may indicate that the salts fortified with the Hizikia component may be useful in lowering systolic blood pressure owing to the maintenance of positive mineral metabolism.

• Korean Journal of Poultry Science
• /
• v.37 no.4
• /
• pp.373-382
• /
• 2010

This study was carried out to investigate the effect of reverse osmosis (RO)-treated deep sea water (DSW) supplementation on the quality characteristics of chicken breast meat. For 28 days, one-day-old broiler chicks (Ross 308) were divided into two groups and supplemented with either water (control) or RO-treated DSW (diluted with deionized water at 1:20 [RO-treated DSW:deionized water] ratio). The control group was fed on a basal diet containing 0.21% salt. Five birds were slaughtered on each group and breast meat from carcasses was stored at $4^{\circ}C$ for 9 days. The proximate composition, fatty acid composition, cholesterol content, mineral content, pH value, water-holding capacity and Warner-Bratzler shear force value were not affected by RO-treated DSW supplementation. At 6 day of storage, lipid oxidation (2-thiobarbituric acid reactive substances) was significantly higher in RO-treated DSW group than in the control (P<0.05). With regard to meat color, CIE $L^*$ value was significantly lower in RO-treated DSW group than in the control after 6 day of storage (P<0.05), whereas CIE $a^*$ and $b^*$ values were not significantly different between two groups during storage. Consequently, RO-treated DSW supplementation led to a darker color and reduced the lipid oxidation stability in chicken meat during storage. Therefore, these results may indicate that RO-treated DSW can not be used as drinking water of chickens because it negatively affects the quality of chicken meat.

• Korean Journal of Food Science and Technology
• /
• v.41 no.2
• /
• pp.196-202
• /
• 2009

The effects of the salts fortified with seaweed functional components on blood pressure, serum minerals, and hematochemicals in spontaneously hypertensive rats (SHR/NCrj) and normotensive rats (WKY/NCrj) were investigated. SHR and WKY rats were assigned to four groups, with 8 and 6 rats in each group: laver salt (A), fucoidan+laver high salt (B), fucoidan + laver low salt (C) and refined salt as a control (D). The final blood pressure (BP) of SHR and WKY species in contrast with reference BP were low in groups A and C as compared with control group. In terms of serum mineral content, $Na^+$ levels were similar in SHR and WKY, but $K^+$ levels were higher in the group B in SHR. Serum triglyceride levels were lower in groups A and C, but the levels of HDL- and LDL- cholesterol were significantly higher and lower in group A than those of controls, respectively (p<0.05). These results demonstrated that the salts fortified with laver might suppress blood pressure in rats, and also may improve mineral and lipid metabolism.

• Journal of Food Hygiene and Safety
• /
• v.26 no.4
• /
• pp.322-329
• /
• 2011

This study was done to analyze the contents of minerals and vitamins to compare the measured values of minerals, vitamins with labeled values of them in food labeling and to investigate the ratio of measured values to labeled values in 437 specimen with minerals and vitamins - fortified commercial beverages and liquid teas. Content of calcium and sodium in samples after microwave digestion was analyzed with an ICP-OES (Inductively Coupled Plasma Optical Emission Spectrometer) and vitamins were determined using by HPLC (High Performance Liquid Chromatography). The measured values of calcium were ranged 80.3~142.6% of the labeled values in 21 samples composed calcium - fortified commercial beverages and liquid teas. In case of sodium, measured values were investigated 33.9~48.5% of the labeled values in 21 sports beverages. The measured values of vitamin C, vitamin $B_2$ and niacin were ranged 99.7~2003.6, 81.1~336.7, 90.7~393.2% of the labeled values in vitamins - fortified commercial beverages and liquid teas, 57, 12, 11 samples. To support achievement of the accurate nutrition label, there must be program and initiatives for better understanding and guidances on food labelling and nutrition for food manufacture.