• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.3
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• pp.212-218
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• 1983

The effect of dietary calcium and magnesium on the 3-Hydroxy-3-methyl-glutaryl coenzyme A reductase (E.C. 1.1.1.34) in rabbit's liver microsomal protein was studied for a period of 4 weeks using isocalories and isonitro-genous as a basal diet. The experimental rabbits fed the following basal diets, such as crude protein 68.45%, carbohydrates 13.38%, fats 16.17% and added some sorts of calcium and magnesium, according to experimental plan making. The subject rabbits were divided into 9 feeding groups. The results are summarized as follows. Body weight gains per week of the groups fed magnesium and basal diet showed a little bit increase, but the groups fed calcium and basal diet showed a little bit decrease compare with control group. In case of serum magnesium, control group was 9.5mg% groups fed basal diet and magnesium were 8.27mg% in average, groups fed basal diet and calcium were 4.45mg% in average. In case of serum calcium, control group was 15.3mg%, groups fed basal diet and magnesium were 14.6mg% in average, groups fed basal diet and calcium were 14.1mg% in average. There was no great difference between magnesium fed groups in serum calcium. In serum triglyceride, control group was 82.8mg%, groups fed magnesium and basal diet were 60.3mg% in average, groups fed calcium and basal diet were 69.5mg% in average. The calcium fed groups were higher than the magnesium fed groups in serum triglyceride. In serum cholesterol, control group was 80mg%, groups fed magnesium and basal diet were 64.3mg% in average, groups fed calcium and basal diet were 56.3mg% in average. The calcium fed groups were lower than the magnesium fed groups in serum cholesterol. In case of the 3-Hydroxy-3-methylglutaryl coenzyme A reductase activity, control group was 0.998nmol/min/mg protein, groups fed magnesium and basal diet of HMG-CoA were 0.849nmol/min/mg in average.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.3
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• pp.207-211
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• 1983

An attempt was made to find out the possibility of utilizing water-melon seed as resources of food fats and protein. The water-melon seed contained 40.40% of crude fat and 28.36% of crude protein. The lipid fraction obtained by silicic acid column chromatography was composed of about 97.35% neutral lipid, and the main components of neutral lipid by thin layer chromatography were triglyceride(50.40%), diglyceride(21.84%) and sterol(11.48%). The predominant fatty acids of total and major lipid classes were linoleic acid(55.30-67.85%), palmitic acid(12.07-28.12%) and oleic acid(9.06-16.40%), whereas stearic acid and linolenic acid were detected as small amounts. The salt soluble protein of watermelon seed was highly dispersible in 0.02M sodium phosphate buffer containing about 0.7M $MgSO_4$, and the extractability of seed protein was about 27%. Glutamic acid and arginine were major amino acids, and the essential amino acids such as lysine, threonine, valine, methionine, isoleucine, leucine and phenylalanine were also detected. The electrophoretic analysis showed 6 bands in water-melon seed protein, and the collection rate of the main protein fraction purified by sephadex G-100 and G-200 was 52.4%. The amino acids of the main fraction protein were also mainly composed of glutamic acid and arginine. The molecular weight for the main protein of the water-melon seed was estimated to be 120,000.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.10
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• pp.1279-1286
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• 2007

We investigated the effects of conjugated linoleic acid (CLA) on the fatty acid composition in the plasma and liver, and the expressions of delta-5 desaturase (D5D) and fatty acid desaturase2 (FADS2) genes in ICR male mice using two different sources of fats in the diets. The experimental groups were divided into four groups: beef tallow (BT) and fish oil (FO), BT with CLA supplementation (BTC), and FO with CLA supplementation (FOC) groups. Ten mice in each group were fed with the experimental diets for 4 weeks. All mice were fed experimental diets containing 12% of total dietary fat (w/w) either with or without 0.5% CLA (w/w). Fatty acid compositions were analyzed in the plasma and liver using gas chromatography. The levels of D5D and FADS2 expression were analyzed by RT-PCR in the liver The results showed that CLA participates competitively with C18:2 in the elongation and desaturation processes, leading to significant increase in the levels of C20:4 and C22:6 in BTC group (p<0.05). The expression levels of D5D and FADS2 were higher in BT and BTC group than those of FO and FOC group. In particular, the expression of D5D gene was greatly upregulated in BTC group. Furthermore, the conversion ratios from C18:2 to C20:4 in the liver were higher in BTC group than those in other groups. Thus our results suggest that increased expressions of DSD and FADS2 genes may be responsible for the enhanced CLA effects on the desaturation in the BT containing saturated fatty acids rather than the FO rich in n-3 PUFA.

• Korean Journal of Community Nutrition
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• v.8 no.5
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• pp.781-793
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• 2003

This study was performed to investigate the stress level and health-related behaviors of nurses and to provide basic information for developing educational programs in the health care field. The subjects of this study were 197 nurses and 94 nursing assistants working at hospitals in the Kyung-nam area. A survey was conducted using a self-administered questionnaire in November, 2002. The results were as follows : The average age and work experience of the subjects were 26.9 and 5.6 years, respectively. The number of respondents in the shift and non-shift operations was equally distributed. The mean height and weight were 161.2 cm and 52.7 kg, respectively. Even though the average body mass index (BMI) and obesity index were normal in the subjects, 9.2% of the subjects were overweight/obese, while 28.9% of the subjects were under weight, according to the obesity index. The mean score of stress was 27.5 \pm$\pm$ 4.6 out of 50 points. Most of the subjects were highly stressed about the amount of their work, problems regarding their future, and relationships with their superiors. With regard to changes in food intake due to stress, 44.1% showed an increased intake, while 32.3% showed a reduced intake. The degree of health consciousness of the married nurses, those over 36 years of age, and those with over 10 years of nursing experience was significantly higher than that of the unmarried nurses, those under 35 years of age, and those with under 10 years of nursing experience (p<0.01). Fifty-one point three percent of the subjects thought their health status was unhealthy. Fifty-seven percent of the subjects had tried weight control. Their main reason for trying weight control was to have a slender figure (62.3%), and their methods of weight control were moderation in intake(45.6%), exercise and dieting (36.9%). TV/radio (49.5%) and newspaper/magazines (47.1%) were the primary sources of nutritional and health information for the subjects, and professional (25.1%) and the internet (13.4%) were ranked relatively highly. The food components of most concern to the subjects during meal time were (in order of importance) fats (51.9%), calories (40.2%) and salt (35.1%). The subjects considered 'taking a rest' (73.5%) as the most important factor in maintaining an optimal health status, followed by self-relaxation (56.4%), moderation in diet (39.5), bathing or using a sauna (25.7%) and exercising (22.7%).

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.10
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• pp.1258-1264
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• 2017

The effects of two cooking methods (grilling and boiling) on fat content, fatty acid composition, vitamin A, and vitamin E levels of chicken (breast, wing, thigh, and leg) were investigated. Cooking loss was in the range of 19.09~41.17%, and grilled chicken showed higher cooking loss than boiled chicken in all parts except the thigh. All treatments enhanced fat content except boiled chicken breast. Fatty acid contents of chicken significantly increased or decreased after heat treatments (P<0.05). Grilled wing showed the highest levels of saturated (SFA) and unsaturated fatty acids (UFA), and the highest UFA/SFA ratio was detected in boiled thigh. The highest content of trans fatty acids was detected in boiled wing (137.67 mg/100 g), although no significant difference with grilled wing (P>0.05), and trans fatty acids in breast was not detected. The content of vitamin A tended to decrease with heating in all chicken parts, whereas the content of vitamin E varied depending on the part and cooking method. In other words, vitamin E content of wing decreased after cooking, whereas contents of thigh and leg significantly increased after cooking (P<0.05). These results are helpful for choosing the best cooking method according to the part of the chicken for proper consumption of fats and vitamins.

• Journal of the Korean Home Economics Association
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• v.24 no.4
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• pp.57-68
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• 1986

The present survey was designed to investigate correlations among blood pressure, nutritional intakes, and various environmental factors in Korean adult males, and to observe the difference in dietary intakes between hypertensive patients and normotensive subjects. Two hundred forty-three adult men from Seoul and rural areas were interviewed about their food intakes, dietary patterns, food habits, and general environmental factors from December 20, 1982 to February 15, 1983. Their dietary intakes were surveyed by means of 24-hour recall diet method. Dietary score card was used in order to evaluate the quality of routine diet of the subject. Variables of environmental factors and factors related to hypertension were expressed as percentage, and the differences in nutrient intake and food score of each sub-group were examined by means of t-test. Correlation of all the variables were analyzed by Pearsons Correlation Coefficient. The results obtained are summarized as follows: 1. 38% of the subjects were between the ages of 40~49, and about one-half of the subjects were middle or high school graduates. 28% of the subjects earned 210, 000~350, 000 Won per month, and income distribution was almost identical to that of the urban population of Korea. 2. There was more overweight or obese found in the hypertensive patients than in the normotensive subjects. About 40% of the hypertensive patients reported a family history of hypertension, and their knowledge about hypertension was rather poor, but slightly better than the normotensive subjects. The patient group had less adherence to smoking and alcohol compared with the normotensive subjects, but no difference was observed in coffee drinking. The mean value of the blood pressure for the normotensive subjects was 127/86mmHg and 175/109mmHg for the hypertensive group. 3. Nutrient intake for the hypertensive group was lower for most of nutrients than in the healthy group. Hypertensive patients on diet therapy consumed less calories and carbohydrates compared with those who do not follow diet therapy. 4. There was no difference intake of these food groups between patients and the healthy group. Food score was strongly related to consumption of animal protein, saturated fats, Calcium, Iron, Vitamin A, Riboflavin, and Vitamin C, which are prone to be deficient in the typical Korean diet. 5. Blood pressure had a strong positive correlation with age, body weight, and socioeconomic level. In addition, monthly income was positively related with age and education level. 6. Three was a positive relationship between blood pressure and consumption of vegetable protein, and a negative relationship with consumption of Calories, Carbohydrates, Calcium, Iron, Vitamin A, Vitamin B1, Niacin, and Vitamin C. Animal protein intake increased as income and education levels increased, but this tendency was opposite for carbohydrates. In summary, nutritional intakes are strongly correlated with various environmental factors and the level of blood pressure. There was no difference between normotensive and hypertensive subjects with respect to the quality of food consumed except restricting energy and carbohydrate in the patient group.

• Journal of Korean Home Economics Education Association
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• v.19 no.4
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• pp.175-185
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• 2007

The purpose of this study was to analyze the nutritional adequacy of one-dish meals in the middle and high school technology & Home Economics textbooks cooking practice units. Total of 27 technology & Home Economics textbooks(9 books published by 9 different publishers each for grade 7, 9, and 10) were examined. The total number of one-dish meals introduced in the textbooks was 27, remarkably low, and there are only 7 Korean one-dish meals. It was found that most one-dish meals failed to meet 1/3 of daily estimated energy requirement. According to the analysis of energy contribution ratio by carbohydrate, protein, and fats in one-dish meals, only 4 Korean foods, such as Yubuchobab, Bibimbab, Deokguk and Guksujangguk showed ideal energy contribution ratio. Among the foreign foods, there was no one-dish meal with ideal energy contribution ratio. According to the index of nutritional quality(INQ) analysis, there was no such one-dish meal which supply all the essential nutrients in adequate amounts. All one-dish meals introduced in the textbooks contained excessive protein, but almost no vitamin $B_1$ and $B_2$. Ca and Fe, likely insufficient in Korean people, was found to be a nutrient insufficient also in most one-dish meals.

• Resources Recycling
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• v.27 no.2
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• pp.55-62
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• 2018

This study aims to investigate the characteristics on bottom ash flotation using vegetable oils as a collector. The experiment of changing the kerosene dosage as a collector for the flotation of coal ashes, the recovery of unburned carbon and unburned carbon content were 80% and 63%, respectively, when the dosage of kerosene was 9 kg/ton. The experiment of using soybean oil as a collector to improve flotation efficiency, the recovery of unburned carbon and unburned carbon content increased to 95% and 68%, respectively, when the dosage of soybean oil was 9 kg/ton. The recovery of unburned carbon and unburned carbon content were 99% and 78%, respectively, when safflower oil containing more poly unsaturated fats with double bonds than soybean oil was 9 kg/ton. The calorific value of the unburned carbon was 5,803 cal/g, confirming that it was possible to be used as a fuel for thermal power plants. Lastly, using vegetable oil as a collector it showed higher recovery of unburned carbon and higher unburned carbon than kerosene, which was mineral oil. Moreover, oil containing a large amount of poly unsaturated fat with two or more double bonds was found to have higher unburned carbon than other vegetable oils; thus showing excellent adsorbability for unburned carbon.

• Journal of Mushroom
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• v.9 no.3
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• pp.116-122
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• 2011

The mushroom Agrocybe aegerita was analyzed to evaluate the nutritional value of this potential food and to enhance the cultivation and consumption. Among the nutritional compositions of Agrocybe aegerita, contents of crude proteins, crude fats and ashes were 38.3%, 3.0% and 8.2% respectively. The contents of potassium and phosphorus were higher than that of other minerals. Total phenolics contents were $65.2{\mu}g/m{\ell}$ and $46.0{\mu}g/m{\ell}$ in water extract and ethanol extract, respectively. Total flavonoids were estimated as $12.5{\mu}g/m{\ell}$ contents of water extract and ethanol extract were $7.1{\mu}g/m{\ell}$. Free radical scavenging activity against DPPH of ethanol extract, 79.2% was higher than that of water extract(58.2%). The contents of total phenolics, flavonoids and antioxidant activity by the DPPH scavenging activity of Agrocybe aegerita were higher than those of Pleurotus eryngii and Pleurotus ostreatus. The tyrosinase inhibitory activity showed 63.2% and 65.0% in water extract and ethanol extract, respectively. Angiotensin converting enzyme inhibitory activity of water extract was 78.7% and 75.0% in ethanol extract. In this study, Agrocybe aegerita has abundant essential nutrients and thus is good source of functional health food.

• Food Science and Preservation
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• v.16 no.1
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• pp.87-93
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• 2009

This study was carried out to suggest an effective cooking method for pork bellies to decrease intake of animal fat. The physico-chemical characteristics of pork bellies cooked by different methods (boiling, steaming, baking and frying) were investigated. The moisture contents of cooked meats decreased but crude lipid contents increased. The cooking losses, moisture drain rates, and lipid drain rates were high after frying and boiling. The pH values increased markedly with boiling and both the acid value and the refraction index of the fat significantly increased with frying. The hardness, gumminess, and chewiness of the meat increased considerably with boiling, but decreased notably after frying. The springiness decreased very much with boiling and cohesiveness greatly increased with steaming. The CIE $L^*$ (lightness) value increased notably with steaming but decreased markedly with frying. The CIE $a^*$ (redness) value decreased markedly with all cooking methods, especially boiling, and the CIE $b^*$ (yellowness) value decreased with both boiling and steaming but increased with both baking and frying. The fatty acids of fat from the raw pork bellies were primarily oleic acid (42.4%), palmitic acid (23.9%), and linoleic acid (16.1%). The ratio of total monounsaturated fatty acids to total saturated fatty acids was 1.190 and the ratio of total polyunsaturated fatty acids to total saturated fatty acids was 0.446. In addition, the composition of fatty acids was not significantly changed with any cooking method except frying. Therefore, boiling is the effective cooking method for pork bellies to decrease intake of animal fats.