• The Korean Journal of Food And Nutrition
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• v.13 no.5
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• pp.446-452
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• 2000

This study was designed to observe the body growth and components of edible mugwort(Artemisia sp.) and medicinal mugwort(Kanghwa medicinal mugwort) . Twenty-four young rats of Sprague Dawley strain, body weight of about 89g were used in this study. They were fed on the basal diet(control diet) supplemented with 5% edible mugwort powder ( EM diet) and 5% medicinal mugwort powder( MM diet) for 4 weeks respectively. In proximate composition of nutrients of mugwort in dry basis(100g). crude protein (16.4g) and crude ash(11.8g) contents of EM were higher to about 2% than that of MM, but crude lipid content(4.3g) of EM was lower to about 2% than that of MM. However, the contents in calcium(6.9g) of MM was higher to 5.3 times than that of EM. but in Mn(17mg), Zn(0.5mg), Fe(131mg), Mg(337mg) of EM were higher to 2.8∼2.3 times and vitamin A(39,776 IU) of EM was higher to 2.9 times than that of MM respectively. Body wight gain rate and diet efficiency ratio of EM and MM diet group were similar to that of the control group. The contents of total protein, albumin, urea nitrogen. creatinine, uric acid, total cholesterol, HDL-C, LDL-C, glucose, amylase, transaminase (GOT, GPT) in serum exhibited no remarkable difference among of the EM and MM diet group but the level of LDH activity of MM diet group were significantly lower than that of the control group and EM diet group.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.10 no.12
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• pp.3971-3976
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• 2009

In this study, we secured wasted oyster shells as raw materials in order to applicate it to corrosion preventive ceramic coating reagent in the drinking water pipeline. Then, we investigated physicochemical properties in terms of basic calcination processing. Oyster shell was composed with 92.08% of $CaCO_3$ and the shapes of the pulverized particles were mostly oval. The calcined oyster shell showed increasing tendency of weight loss and of calcium content with the lapse of time and increase of temperature. The result indicates that the higher calcination processing temperature and the uniformly smaller particle size give more efficiency during calcination process. Therefore it is anticipated to be a good ceramic material to protect a surface of cleaning bed and inside of a tap water pipes from corrosion.

• 한국해양학회지
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• v.27 no.1
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• pp.55-65
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• 1992

Ninety-seven surface sediment samples, collected from the southeastern part of the Yellow Sea, were analyzed for their contents of five metallic elements, including Fe, Mn, Ni, Cu and Pb as well as their grain-size and calcium carbonate content. The result showed a contrasting behaviour among the five metallic elements. with respect to their relationship with the sediment grain0size. contents of nickel and copper demonstrated a fairly linear relationship with the pediment grain-size whereas those of manganese and lead did not. This different behaviour in these metals was interpreted as being the result of the anthropogenic inputs (for Pb) and modification during the early diagenesis (for Mn). The R0mode factor analysis result also confirmed the different behaviour of manganese and lead from that of copper and nickel. Based on this different behaviour in metals the (Mn+Pb)/(Cu+Ni) ratio was suggested as a possible criterion for distinguishing the fine sediments in the study area, which originated from two different source area. China and Korea.

• Korean Journal of Community Nutrition
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• v.2 no.3
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• pp.349-365
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• 1997

Using data obtained from 1, 473 adults aged 18-68 yrs, residing in large cities and by use of a semi-quantitative food frequency questionnaire, we assessed the relative importance of various foods as indicators of both the amount and the variability of selected nutrient intake to develop a simple food frequency questionnaire. Since Cronba- ch's alpha value of the questionnaire including 78 food items was 0.76, the reliability of this questionnaire was acceptable. A large fraction of the variability of nutrient intake in this population could be explained by the small number of food items. The estimation of dietary nutrient intake such as total calories or protein content, which are derived from almost all foods, will require more food items with nutrients such as calcium or vitamin A, which are concentrated in a few food items. A dietary history ascertaining the intake of as few as 5-19 food items mighted be all needed in order to determent the associa- tion between disease outcome and the intake of a single nutrient. There was certainly a high level of agreement with nutrient intake by the sbujects who were cross-classified by quartiles of nutrient indices based on all the food items(78) and by quartiles of nutrient indices based on food items selected by stepwise multiple regression for selected nutrients. The data provided further evidence that useful information on dietary intake over an extended period can be obtained by a simple and relatively inexpensive food frequency questionnaire.

• Journal of Pharmacopuncture
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• v.19 no.2
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• pp.145-154
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• 2016

Objectives: The aim of this paper is to investigate the activities of Malaysian local herbs (Clinacanthus nutans Lindau, Strobilanthes crispus, Murdannia bracteata, Elephantopus scaber Linn., Pereskia bleo, Pereskia grandifolia Haw., Vernonia amygdalina, and Swietenia macrophylla King) for anti-hypertensive and vasorelaxant activity. An infrared (IR) macro-fingerprinting technique consisting of conventional fourier transform IR (FTIR), second-derivative IR (SD-IR), and two-dimensional correlation IR (2D-correlation IR) analyses were used to determine the main constituents and the fingerprints of the Malaysian local herbs. Methods: The herbs were collected, ground into powder form, and then macerated by using three different solvents: distilled water, 50% ethanol, and 95% ethanol, respectively. The potentials of the extracts produced from these herbs for use as vasorelaxants were determined. Additionally, the fingerprints of these herbs were analyzed by using FTIR spectra, SD-IR spectra, and 2D-correlation IR spectra in order to identify their main constituents and to provide useful information for future pharmacodynamics studies. Results: Swietenia macrophylla King has the highest potential in terms of vasorelaxant activity, followed by Vernonia amygdalina, Pereskia bleo, Strobilanthes crispus, Elephantopus scaber Linn., Pereskia grandifolia Haw., Clinacanthus nutans Lindau, and Murdannia bracteata. The tri-step IR macro-fingerprint of the herbs revealed that most of them contained proteins. Pereskia bleo and Pereskia grandifolia Haw. were found to contain calcium oxalate while Swietenia macrophylla King was found to contain large amounts of flavonoids. Conclusion: The flavonoid content of the herbs affects their vasorelaxant activity, and the tri-step IR macro-fingerprint method can be used as an analytical tool to determine the activity of a herbal medicine in terms of its vasorelaxant effect.

• Journal of Conservation Science
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• v.8 no.1 s.11
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• pp.10-15
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• 1999

The chemical compositions and microstructure of the punch'ong excavated from Bokwangri, Kangnung were investigated by the scanning electron microscope (SEM) with an energy dispersive X-ray spectrometer (EDS), X-ray diffractometer (XRD), and dilatometer. The compositions of body were $SiO_2(73-78\%),\;Al_2O_3(13-16\%)$, $RO{\cdot}R_2O(4-5\%,\;R=Ca,\;Mg,\;Na,\;K),\;R_xO_y(3-6\%,\;R=Fe,Ti)$ in weight ratio, which were higher silica and flux $(RO{\cdot}R_2O)$ but lower alumina. Owing to the high content$(21-30\%)$ of calcium oxide the glaze is considered lime type. Firing temperature range for the ceramic was presumed to about $1150^{\circ}C$.

• Applied Biological Chemistry
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• v.1
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• pp.34-36
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• 1960

Riboflavin and protein fortified, fermented feed were prepared by cultivating koji mold of riboflavin producibility on sweet potato starch waste with addition of ammonium sulfate. Progressive riboflavin and protein yield were obtained in the feed with additive amount of ammonium sulfate up to 4%. The effect was further enchanced by mixing 1/4 amount of wheat bran and $2{\sim}3%$ calcium superphosphate with starch waste. The best fermented feed were fortified with 15% protein and 2.2 mg % of riboflavin while the starch content was decreased to 13%. The amino acid composition of mold body was studied.

• Journal of Dairy Science and Biotechnology
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• v.37 no.4
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• pp.213-222
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• 2019

Milk and dairy products are the high value foods for the elderly population. In particular, fermented milk is the best source of calcium for people in the specific age group of over 79 years. It provides a good source of protein. Regular exercise and active lifestyle are recommended to slow down the muscle loss. However, exercising without proper nutrient intake is simply not sufficient at this age. Milk and dairy products provide the iron and protein content required for effective exercise-assisted growth. Milk nutrients have the advantage of being produced in various food forms, such as liquid, semi-solid, and powder types. Fat-soluble vitamins such as retinol and vitamin K can be encapsulated using various technologies for milk and dairy products. Using the encapsulation method, spray drying and fluidized-bed coating have been used for adding the micro-nutrients to the food. Microencapsulation technology is being applied in case of the fermented dairy products too. In particular, various wall materials are being developed to enhance the viability of probiotics. In the near future, advanced high-efficiency technologies that can effectively nourish the dairy products with nutrients will be developed to produce targeted high-nutrition value food for the elderly.

• Current Research on Agriculture and Life Sciences
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• v.6
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• pp.137-143
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• 1988

We studied suitable dough formula for yeast-raised breadmaking using frozen dough prepared by straight no-time method, centering around breadmaking quality. The most suitable dough formula based on 1,000 g of wheat flours was as follows : compressed yeast ; 30 g, sucrose ; 50 g, salt ; 20 g, shortening ; 40 g, potassium bromate ; 75mg, L-ascorbic acid ; 200mg, yeast food ; 3 g, vital wheat gluten ; 30 g, calcium phosphate, monobasic ; 400mg, sodium stearoyl-2-lactylate ; 8 g, water ; 680 g. Breadmaking test employing this formula showed that gassing power and fermentation time were suitable and higher specific loaf volume was obtainable. By using much emulsifiers and dough conditioners, frozen injury of dough was controlable in spite of the addition of more content of water(68%) than that of water (62%) obtained from the farinograph data.

• Journal of Nutrition and Health
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• v.44 no.3
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• pp.203-211
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• 2011

Previous studies have shown that plant-based vegetarian diets, which typically contain a variety of antioxidants and dietary fiber, help reduce the risk of heart disease, diabetes, obesity, and cancer. However, some studies have reported that vegetarian diets can lead to deficiencies in protein and trace minerals compared to non-vegetarian diets. This study was conducted to compare anthropometric measurements, blood parameters, dietary intake, and hair mineral status in long-term vegetarians (MV; moderate vegan, LV; lacto-ovo vegetarian) and non-vegetarians (NV). Thirty MV (12 males, 18 females; mean age, $50.58{\pm}5.05$ years), 15 LV (11 males, four females; mean age, $49.45{\pm}4.97$ years), and 30 NV (15 males, 15 females; mean age, $48.90{\pm}3.62$ years) participated. No significant differences were observed for age, height, weight, or body mass index, but body fat was significant lower in MV and LV males than that in NV males. White blood cell counts of MV, LV, and NV male subjects were significantly different. Dietary intake data showed that plant protein and plant iron intake were significantly higher in MV and LV than those in NV. Animal protein, animal fat, and animal iron intake were significantly higher in NV than those in MV and LV. A hair mineral analysis showed that calcium and iron were higher in the hair of MV and LV than those in NV. Zinc concentration in hair was not significantly different among the groups. The results suggest that vegetarian diets are adequate to sustain mineral status to at least the same degree as that of non-vegetarian diets.