• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.spc1
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• pp.69-93
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• 1996

In Korea, buckwheat has historically held a very important position because it has been used as a food and traditional medicine. The objectives of this report were to mainly review the up to present papers includings 75 references about buckwheat's rutin, functional ingredients and their variations. Buckwheat provides an abundance of such nutrition as protein, amino acids, vitamin($B_1,\;B_2$, E, P), minerals(Fe, Zn, Mn, Mg, P, Cu, Ca, Se) and dietary fiber. Buckwheat's essential amino acid, lysine, is notably higher amount than cereals. Rutin(vitamin P), one of a group of flavonoids, is abundant in buckwheat and noted for its beneficial function of reducing every kinds of radiation and vascular diseases, diabetes mellitis and retinal hemorrhage, etc. Rutin also acts as a pigment stabilizer and acetone extracts of buckwheat have a potent tyrosinase inhibitory activity.

• Analytical Science and Technology
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• v.10 no.6
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• pp.459-467
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• 1997

Due to the growing demand for bottled mineral waters, a study was undertaken to determine the quality of the twenty six brands of domestic and imported drinking waters. The quality of water was evaluated by analyzing the twenty four elements including minerals, essential and/or toxic trace elements, and the analytical items to affect the taste of water. The contribution of drinking water to the mineral nutrition of human was calculated in order to investigate the health effect of drinking water. The taste of water was evaluated in terms of minerals, anions, TDS, alkalinity, hardness and pH.

• Culinary science and hospitality research
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• v.23 no.4
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• pp.105-115
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• 2017

Water is an essential ingredient to brew coffee. Mineral contents in the water can affect both water quality and taste quality of coffee. The effects of minerals in the water on sensory characteristics of coffee were investigated in different water samples (A: Arisu, B: Claris, C: Spring water, D: Samdasoo, E: Evian, Distilled water as control). Based on the results of quantitative descriptive analysis (QDA), there were statistically significant (p<0.01) in flavor, acidity, bitterness, sweetness, body and aftertaste according to different water samples used to brew coffee. The canonical correlation analysis of minerals (Ca, Mg, Na, K) and taste (acidity, bitterness, sweetness) indicated that there were highly correlated in the relationship between bitterness and Mg content. A strong negative relationship was shown between bitterness and acidity, sweetness. A result of preference test using hedonic scale showed an inverse linear relationship between taste quality and total mineral contents.

• Journal of Animal Science and Technology
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• v.58 no.12
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• pp.42.1-42.8
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• 2016

Background: Deficiency of macro and micro-minerals in the ration of dairy cows adversely affects growth, milk production and reproduction efficiency. It is essential to examine mineral concentrations in feeds offered to dairy cows in practical farms. Methods: Two villages from each taluka were selected at random for taking representative samples of feeds, forages and hair. Within the village, help was sought from village milk producers and district animal husbandry officer for identification of 4 to 5 farmers and collection of representative samples. All the samples were processed and analyzed for chemical composition as well as major macro and micro-minerals, using Inductively Coupled Plasma-Optical Emission Spectrometer. Results: Ca content in wheat straw (0.29%), crushed maize (0.02%) and wheat bran (0.12%) was found to be below the critical level (0.30%). The P content in concentrate ingredients was high (0.26-0.96%), but low in dry roughages (0.06-0.12%). Cereal straws (0.14%) and grains (0.12%) were deficient in Mg. Feeds and forages were found to be adequate in K (1.50%). Cereals straws were found to be deficient in S (0.11%). Greens were good source of Cu (12.02 ppm). Wheat straw was found to be low in Zn (18 ppm), but high in Mn (225 ppm) and Fe (509 ppm). Local grasses and azolla green were found to be rich source of Co (>1.00 ppm). Se (0.63 ppm) was present in appreciable quantities in most of the feedstuffs. Conclusions: From the present study, it was apparent that the feeds and forages available in the state of Jharkhand may not meet the requirements for Ca, P, Mg, Cu, Zn and Co in order to sustain a milk production of ~10 kg/day. Therefore, it is necessary to supplement these deficient minerals through area specific mineral mixture in the ration of dairy cows for improving productivity and reproduction efficiency.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.4
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• pp.354-362
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• 1991

To investigate nutritional and biochemical values of buckwheat, amino acids and minerals in buckwheat harvested from Kangweon-do were analysed. Mixed flour between buckwheat and wheat were made to be used for buckwheat noodle and were also analysed minerals and major nutrients in composite flours. When three different levels of flour mix were compared, major nutrients were about same among those mixes but minerals were higher by adding more buckwheat flour, especially by adding more imported buckwheat flour. From this mixed flour, 9 minerals and 16 amino acids including 9 essential amino acids were analysed. Contents of selenium, sodium and magnessium were very high in buckwheat flour, Therefore, nutritional value of domestic buckwheat was highly evaluated. BAP method was used to determine the change of gelatinization in the noodles prepared by extruder at 8$0^{\circ}C$, and in the noodles during freeze drying and refrigeration. 70% of gelatinization was done during noolding process and retrogradation was severe during refrigeration.

• Journal of the Korean Professional Engineers Association
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• v.16 no.1
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• pp.71-77
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• 1983

Meat itself contains all the essential nutrients for the organisms, because it is high in moisture, rich in nitrogenous, Plentifully supplied with minerals and accessory growth factors, usually has come fermantable carbohydrates and is at a faverable PH for most microorganisms. So, microorganisn can grow and multiply rapidly well in it and caused spoilage of meat and their Product. Therefore, storage and handling of meat must be Strictly controlled on contamination and growth of organism by a low temperature, among the low temperature control, chilling control of meat is one of the best method as good retention for meat quality.

• Journal of Industrial Technology
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• v.1
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• pp.35-38
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• 1981

The conclutions arrived at as a result of experimental work are as follow; 1. The use of kerosene as a collector was found essential to produce a good recovery of chalcopyrite, galena and zincblende under the condition of high pH(below 2). 2. Temperature doesn't seemingly effect the flotation of chalcopyrite, galena and zincblende. 3. The minimum concentration of kerosene as a collecter was 26mg kerosene per liter of solution.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.2
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• pp.282-289
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• 2003

Animal feed additives are used worldwide for many different reasons. Some help to cover the needs of essential nutrients and others to increase growth performance, feed intake and therefore optimize feed utilization. The health status of animals with a high growth performance is a predominant argument in the choice of feed additives. The use of feed additives is more and more questioned by the consumers. Therefore, the feed industry is highly interested in valuable alternatives which could be accepted by the consumers. Probiotics, prebiotics, enzymes and highly available minerals as well as herbs can be seen as alternatives. Herbs, spices and their extracts (botanicals) have a wide range of activities. They can stimulate feed intake and endogenous secretions or have antimicrobial, coccidiostatic or anthelmintic activity. A major field of application of herbs is the protection of animals and their products against oxidation.

• Proceedings of the Korean Society of Toxicology Conference
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• 2001.10a
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• pp.9-9
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• 2001

Several micronutrients (vitamins and minerals) are required as co-factors in DNA synthesis, DNA repair, DNA methylation and apoptosis. Some notable examples include (a) folic acid and vitamin B12 required for maintenance methylation of DNA and the synthesis of dTTP from dUTP, thus prevent the misincorporation of uracil into DNA, a highly mutagenic and chromosome-breaking event, (b) niacin, is essential in the form of the coenzymes NAD and NADP which act as a substrate for polyADPribose polymerase (PARP), an enzyme thought to facilitate efficient DNA repair and telomere length regulation and (c) zinc, apart from its antioxidant role as a co-factor in Cu/Zn SOD, it is required in its stabilizing role of the DNA-binding domain of p53 (residues 102-292) and thus is essential for apoptotic response to DNA damage. (omitted)

• Journal of Haehwa Medicine
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• v.9 no.1
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• pp.461-467
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• 2000

After analyzing the datas to propose the rightful recognition and research direction for the long used charcoal, the following conclusions are obtained. 1. The 'soot' is pure Korean which has the meaning of 'fresh power' and is translated in English as charcoal which is composition of china and cool meaning good. 2. The main dispositions of the charcoal are 85% of carbon, 10% of water, 4% of minerals and 2% of essential so that the understanding of properties and effects of carbon are essential. 3. It is usually appeared that there are purifying and detoxifying effects of the woods and the room in practical use of charcoal. 4. In everyday life, it removes the odors, regulates the humidity and prevents the decaying. 5. It is often used medically for activating liver fuctions, regulating digestive fuctions and for diseases with inflammations, fever or bleeding. 6. The charcoal is used in medical treatment internally as well as externally. Above conclusions shows that the objective research is needed for clinical use considering the physical and chemical properties in future.