• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1303-1317
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• 2013

The purpose of this study was to determine the sodium (Na) and potassium (K) content of school meals served in elementary and junior high school in Korea. In this study, 872 kinds of school meal dishes were collected from twelve elementary and twelve junior high schools located in four different cities in Korea (Daegu, Masan, Gwangju, and Jeju). The dishes were classified into three main categories; staple dish, subsidiary dish, and dessert. Each main category was further sub-classified into 4 kinds of staple dishes, 15 kinds of subsidiary dishes, and 5 kinds of dessert dishes. The Na and K content of dishes were then analyzed by atomic absorption spectroscopy. The Na content of individual dishes showed considerable differences, ranging from 9 to 2,717 mg/100 g. Among the staple dishes, cooked rice contained relatively less Na, but other staple dishes such as a la carte, noodle, and rice-gruel contained considerably high amounts of Na. Regarding the subsidiary dishes, the Na content of salad was low, but those of Jangachi, stir-fried dishes, and kimchi were considerably high. Among the dessert dishes, beverages, fruit, and milk/dairy products contained relatively low amount of Na, while rice cakes and baked goods, and snacks contained noticeably high amounts of Na. Unlike the Na content, the K content between the dishes did not show much variability. Cooked rice and rice cakes contained relatively low amounts of K, similar to other dishes, and ranged from 104 to 220 mg/100 g. The Na/K ratio was especially high in rice cakes and Jangachi, while of the ratio in beverages, milk/dairy products, salad, and fruit were pretty low. The total content of Na and K and the Na/K ratio of elementary school meals were 974 mg, 378 mg and 2.7, respectively, and those in junior high school meals was 1,466 mg, 528 mg and 3.0. The results show that most school meals provide a significant amount of Na but significantly small amounts of K, as suggested by the Dietary Reference Intakes for Koreans.

• Korean Journal of Food Science and Technology
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• v.8 no.2
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• pp.95-106
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• 1976

In order to investigate chemical components and mineral of ginseng cultivated in Korea and to establish an appropriate extraction method, the present work was carried out with Raw ginseng(SC), White ginseng(SB) and Ginseng tail(SA). The results determined could be summarized as follows : 1. Among the proximate components, moisture content of SC, SB and SA were 66.37%, 12.61% and 12.20% respectively. The content of crude ash in SA was the highest value of three kinds of ginseng root: SA 6.04%, SB 3.52% and SC 1.56%. The crude protein of Dried ginseng root(SA and SB) was about 12-14%, which was more than two times compared with that of SC(6.30%) The content of pure protein seemed to be in similar tendency with that of crude protein in three kinds of ginseng root: 2.26% in SC, 5.94% in SB and 5.76% in SA. There was no significant difference in the content of fat among the kinds of ginseng root. $(1.1{\sim}2.5%)$ 2. The highest Ginseng extract was obtained by use of Continuous extractor which is a modified Soxhlet apparatus for 60 hours extraction with 60-80% ethanol. 3. Ginseng and the above-mentioned ginseng extract (Ginseng tail extract: SAE, White Ginseng extract : SBE, Raw Ginseng extract: SCE) were analyzed by volumetric method for the determination of Chlorine and Calcium, by colorimetric method for that of Iron and Phosphorus, by Atomic Absorption Spectrophotometer for that of Zinc, Copper and Manganese. The results were as follows : 1. The content of phosphorus in SA, SB and SC were 1.818%, 1.362%, 0.713% respectively and phosphorus content in three kinds of extract were in low level (SAE: 0.03%, SBE: 0.063%, SCE: 0.036%) 2. In the Calcium content, SA, SB and SC were 0.147%, 0.238%, 0.126% and the Calcium contents of Ginseng extracts were 0.023%, 0.011% and 0.016%. The extraction ratio of Calcium from SA was the highest value (15.6%), while that in the case of SB was 4.6%. 3. The Chlorine content of SA was 0.11%, this was slightly higher than others(SB: 0.07%, SC: 0.09%) and extraction ratio of SA and SB were 36.4%, 67.1% while that of SC was 84.4%. 4. The Iron content of SA, SB and SC were 125ppm, 32.5ppm and 20ppm but extraction ratio was extremely low (SAE: 1.33%, SBE: 0.83%, SCE: 1.08%), 5. The Manganese content of SA, SB and SC were 62.5ppm, 25.0ppm and 5.0ppm respectively but the Manganese content of extract could not determined, Copper content of SA, SB and SC were 15.0ppm, 20.0ppm and those of extract were 7.5ppm, 6.5ppm, 4.5ppm while those of extraction ratio were 50%, 32.5% and 90% respectively, Zinc was abundant in Ginseng compared with other herbs, (SA: 45.5ppm, SB: 27.5ppm and SC: 5.5ppm) and the extracted amount were 4.5ppm, 1.25ppm 1.50ppm respectively.

• Korean Journal of Environmental Agriculture
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• v.15 no.1
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• pp.1-10
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• 1996

The contents of heavy metals in soil near the Janghang smelter area were observed to understand present status and relationship between their fraction and the absorption by rice. The soil samples were taken from the eight sites of the paddy fields in 1982 and 1990, and analysis on heavy metals including Cd, Zn, Cu and Pb was performed. The results were as follows: Total contents of heavy metals in the samples of 1990 were higher than those of 1982. The order of increasing ratio was Cu > Zn > Pb > Cd and the variation of Cd content by sequential differente extracting was residual > exchangeable > dilute acid-extractable fractions and its increasing range was from 38 to 71% during nine years. The ratio of immobile heavy metals bound within an oxide or silicate matrix of Fe-Mn oxide bound and residual in surface soil was that Cd, Pb, Cu and Zn were 31.65, 42.22, 76.57 and 79.49%, respectively, and their mobile ratios of exchangeable, dilute acid-extractable and organically bound were more than 20.28%. Those of mobile Cd, Pb, Cu and Zn were 68.35, 55.78, 23.43 and 20.28%, respectively. Correlation between the heavy metal contents in surface soil and those in tissue of rice plant, such as leaf blade, leaf sheath, stem and panicle axis, were significant, but were not significant in subsurface soil. The dilute acid-extractable and organically bound fractions of Cd, Cu, Pb and Zn in surface soil were more significantly correlated with those in tissues of paddy rice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.12
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• pp.1720-1725
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• 2011

Aspartic acid chelated iron (Asp-Fe) was synthesized by a new method using calcium carbonate, aspartic acid, and ferrous sulfate. This study was carried out to investigate the bioavailability of Asp-Fe in iron-deficient rats. We divided the rats into four experimental groups. The first was the normal diet control group, or NC. The second was the no treated control group of iron-deficient (ID) rats, or ID+C. The third was the heme-iron (heme-Fe) treated group of ID rats, ID+heme-Fe. And the fourth was the Asp-Fe treated group of ID rats, or ID+Asp-Fe. There were no differences among any of the experimental groups in diet consumption, change of body weight, or the weight of the livers, kidneys, or spleens. After 7 days of feeding, the iron content in the sera of the ID+Asp-Fe group (175.2 ${\mu}g$/dL) and the ID+heme-Fe group (140.8 ${\mu}g$/dL) were significantly higher than that of the ID-C group (96.1 ${\mu}g$/dL). The total iron binding capacity (TIBC) of the ID+Asp-Fe group (735.4 ${\mu}g$/dL) was significantly normalized compared to the ID+C group (841.9 ${\mu}g$/dL) or ID+heme-Fe group (824.6 ${\mu}g$/dL). The hematocrit level of the ID+Asp-Fe group was increased to normal levels, but there was no statistical difference among ID groups. The absorption ratio of heme-Fe was 21.3% and that of Asp-Fe was 50.2%, which indicates a 2.3 times higher ratio in comparison with heme iron. With the above results we found that Asp-Fe seems to be an efficient form of iron to supply iron deficient rats in order to cure them of anemia. Thus, these findings suggest that aspartic acid chelated iron has the potential to serve as a functional food related to iron metabolism.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.12
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• pp.1560-1567
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• 2008

This study was designed to evaluate the effect of green tea products (GTP) on bone metabolism marker in ovariectomized (OVX) rats fed high cholesterol diet. Forty Sprague-Dawley female rats, 10 weeks of age ($279{\pm}2g$), were divided into 4 groups and fed on the experimental diets for 6 weeks: sham operated control (Sham-C) and OVX-control (OVX-C) groups treated high cholesterol diet. OVX-GTP 5% (OVX-G5) and OVX-GTP 20% (OVX-G20) groups were treated with high cholesterol diet containing 5% GTP and 20% GTP, respectively. Food efficient ratio was significantly (p<0.05) lower in OVX-G20 than in the other OVX groups. Bone mineral density of femur was not significantly different among the experimental groups in the order of Sham-C>OVX-G5 and OVX-G20>OVX-C. Alkaline phosphatase activities on serum was lower in the GTP supplement groups than in the OVX-C. Estradiol levels of serum were higher in the GTP supplement groups than in the OVX-C. Osteocalcin levels of serum was the lowest in the OVX-G20. Deoxypyridinoline crosslink values of urine, indicator of bone absorption, was the lowest in the OVX-G20 group. The GTP supplemented groups had a lower bone resorption ratio than in the OVX-C group. From the above results, these findings suggest the possibility of using GTP as a functional food materials related to bone metabolism in menopause.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.4 no.4
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• pp.79-93
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• 1984

The dissolved air flotation(DAF) has been shown to be efficient process for the removal of algae ftom water. The efficiency of DAF can be affected by the volume ratio of pressurized liquid to sample, the pressure pressurized liquid, the contact time, the appropriate coagulant and its amount, the water temperature, the turbulence of reactor, the bubble size and rising velocity etc. The purpose of this paper is to compare the practical bubble rising velocity with the theoretical one, to investigate the adhesion phenomenon of bubbles and floc, and the influence of bubble size and velocity upon the process. The results through theoretical review and experimental investigation are as follows: Ives' equation is more suitable than Stokes' equation in computation of the bubble rising velocity. The collection of bubble and algae floc is convective collection type and resulted from absorption than adhesion or collision. The treatment efficiency is excellent when the bubble sizes are smaller than $l00{\mu}m$, and the turbulence of reactor is small. In the optimum condition of continuous type DAF the volume ratio of pressurized liquid to sample is 15%, the contact time in reactor is 15 minutes, the pressure of pressurized liquid is $4kg/cm^2$ and the distance from jet needle to inlet is 30cm.

• Korean Journal of Environmental Agriculture
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• v.4 no.1
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• pp.18-24
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• 1985

A pot experiment was conducted to study the influence of potassium and cesium carrier on the uptake of radionuclide $Cs^{137}$ which is an element released usually from nuclear facilities, by paddy rice upon prolonged cropping of contaminated soils. The results are summarized as follows: 1) Visual toxic symptoms on the growth of rice plant due to treatment of radioactive cesium were not observed up to $20 {\mu}Ci/10Kg$ soil in a pot. 2) The yield and potassium content in rice plant were increased with potassium application, while the reverse was true for the calcium and magnesium. The addition of potassium to the soil markedly reduced $Cs^{137}$ uptake by rice plant but the addition of Cs carrier increased $Cs^{137}$ uptake. 3) Potassium and $Cs^{137}$ showed uniform distribution in all parts of plant and the contents of these two elements were high in the stems and leaves, and low in the heads. The ratio of $Cs^{137}$ to K was, however, not uniform in all parts of a plant. It was shown that this ratio was higher in the seed part, that is, chaff and hulled grain than in the leaves and stems. 4) $Cs^{137}$ absorption rate in rice plant was remarkably reduced with increase of potassium application and it was ranged from $0.02{\sim}0.47%$ in potassium non-treated plot to 0.01∼0.04% in plot treated with a concentration of 16Kg/10a. 5) The amount of $Cs^{137}$ and potassium uptake of rice plant depended on soil type. Uptake of $Cs^{137}$ by rice plant was higher in the soil with low pH and potassium content. The $Cs^{137}$ uptake by rice plant decreased as the potassium content and pH of soil was increased, but $Cs^{137}$ uptake increased when CEC and clay content in soil was high.

• Asian Journal of Turfgrass Science
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• v.24 no.2
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• pp.106-116
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• 2010

This research was conducted to determine the effect of interruption layer for capillary rise on the sand based growing media when growing Kentucky bluegrass (Poa pratensis L.) on soil reclamation and saline water irrigation. Growing media profile consists of three layers as top soil of 30 cm, 20 cm of the interruption layer for capillary rise and 10 cm of reclaimed paddy soil. Growing media profile was packed in 30 cm diameter column pots. The top soil was a mixture of sand dredged up from Lake Bhunam Tae Ahn, Korea and peat at the ratio of 95:5 by volume. Bottom part of column was covered with plastic net and the pots were soaked into 5 cm depth saline water reservoir with salinity $3-5\;dS\;m^{-1}$. Kentucky bluegrass was established by sod and irrigated using $2\;dS\;m^{-1}$ saline water ($5.7\;mm\;day^{-1}$) in 3 days interval. The results showed that the largest accumulation of salt in the spring with electrical conductivity in saturated extract (ECe) of $5.4\;dS\;m^{-1}$ and sodium absorption ratio (SAR) 34.0 in growing media without the interruption layer for capillary rise and ECe of $4.6\;dS\;m^{-1}$ and SAR 8.24 at growing media using gravel as the interruption layer for capillary rise material. The interruption layer for capillary rise of gravel and coarse sand reduced the accumulation of Na by 16% and 25%, ECe by 7% and 13% in the growing media. Visual quality of Kentucky bluegrass was higher in growing media with the interruption layer for capillary rise of gravel than no interruption layer by 8.3 compared to 7.9 in rates. The interruption layer for capillary rise of gravel and coarse sand enhanced the visual quality by 4.1 and 4.0%, root length by 50 and 38%, and root dry weight by 35 and 17% of Kentucky bluegrass, and reduced the accumulation of Na by 16% and 25%, ECe by 7% and 13% in the growing media.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.1017-1024
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• 2011

Korean wheat semolina (FS: fine semolina) with similar characteristics to durum wheat semolina was substituted at rates of 0, 10, 20, 30, 40, and 50% in pasta dough and the physical and cooking characteristics were investigated for making optimal pasta. Water absorption of the dough increased with the 10, 20, and 30% substitution ratio of FS. Development times were high with >30% substituted FS. This result positively influenced an increase in production and the preparation of the fresh noodle pasta. Furthermore, soft textured fresh noodles could be made due to the decrease in stability and increased weakness of the >30% substituted FS. The amylograph gelatinization characteristics of Korean wheat semolina exhibited an increase of gelatinization temperature and decrease of maximum viscosity when compared with durum wheat. The handling property of the dough showed more than 4 points in all sample groups. Weight and volume decreased and turbidity and cooking loss increased according to the increasing amount of substituted FS. However, samples with ${\leq}$ 30% FS substitution ratio had similar volumes and cooking losses when compared to the control. The L- and a-values increased and the b-value of color decreased as more FS was added. In a texture analysis, the hardness of the cooking noodles showed a low value with the >30% substituted FS. Springiness, gumminess, and chewiness exhibited a high value. In the results of a sensory evaluation, overall acceptability was high score with more than 7 points for the 30% added FS. The preferences for pasta colors were divided into white, which is similar to the Korean traditional noodle, and yellow, which is similar to durum wheat. Flavor and taste were not affected by substituting with FS. Low hardness and high chewiness was the most preferred noodle. These results suggest that >30% substituted FS was suitable for increasing quality and organoleptic qualities of Korean wheat pasta.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.6
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• pp.868-876
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• 2014

This study was performed to investigate the effects of lactic-fermented rice flour on the quality characteristics of pan-fried food (Jeon). Pan-frying flour containing 5~20% lactic fermentation rice flour mixture was prepared. In rapid visco analyzer examination, peak viscosity, trough, final viscosity, breakdown, and setback of the lactic-fermented rice flour mixture were lower than those of rice flour or wheat flour. The L-value (lightness) of Jeon decreased with increasing the ratio of lactic-fermented rice flour. On the other hand, a-value (redness) and b-value (yellowness) increased with increasing ratio of lactic-fermented rice flour. Texture profiles showed that Jeon prepared with lactic-fermented rice flour mixture had higher springiness and gumminess than 100% rice flour. The oil absorptions of Jeon prepared with 100% rice flour and 20% lactic-fermented rice flour were 7.5% and 6.33%, respectively. For digestive properties, Jeon prepared with lactic-fermented rice mixture showed a greater amount of rapidly digestible starch and lower amount of slowly digestible starch. In the sensory evaluation, Jeon prepared with lactic-fermented rice mixture showed higher scores for appearance, flavor, and taste than others (rice flour and wheat flour). Especially, Jeon prepared with 10% lactic-fermented rice mixture showed the highest overall preference. In conclusion, the results demonstrate that lactic-fermented rice flour may prove quite useful as a pan-frying flour with desirable qualities properties.