• Preventive Nutrition and Food Science
• /
• 제9권1호
• /
• pp.79-84
• /
• 2004

Zinc intake and status of South Koreans from rural, urban and metropolitan areas were investigated. The dietary habits of 760 healthy male and female adult subjects with a mean age of 54 were assessed using a food frequency questionnaire and were verified using 24 h dietary recall. Daily Zn intakes for men and women were 7.4$\pm$5.4 mg and 7.0$\pm$5.4 mg, respectively, which were 62% and 70% of the Korean RDA. The phytate : zinc and phytate ${\times}$ calcium : zinc molar ratios were 38 and 398, respectively. Both the low intake of zinc and the high extremely phytate and phytate ${\times}$ calcium ratios with Zinc suggest that South Koreans may be at risk of zinc deficiency. Plasma zinc (86$\pm$61 $\mu\textrm{g}$/dL), urinary zinc (33$\pm$27 $\mu\textrm{g}$/dL) and plasma alkaline phosphatase (102$\pm$52 mU/mL) levels within the normal range did not however suggest marked Zinc deficiency in these subjects. However, conventional zinc biomarkers aye known to be unreliable for assessment of marginal zinc deficiency. Based on zinc intake alone, it is likely that at least a proportion of these subjects were marginally zinc deficient and the wider consumption of zinc rich, phytate deficient foods, particularly in rural areas, would be beneficial.

• 한국식품영양학회지
• /
• 제31권6호
• /
• pp.873-882
• /
• 2018

This research is about the quality characteristics of white bread mixed with varying ratios of Seomcho powder, such as 1%, 3%, 5%, and 7% (Spinacia oleracea L.). The pH level of dough decreased as more Seomcho powder (Spinacia oleracea L.) was added, and 7% addition recorded the lowest pH. The fermentation power of dough expansion decreased as the additional ratio increased in both the first and second proofing, and it was negatively correlated to the fermentation time factor. The moisture content of bread decreased as the addition ratio increased. The bread volume became smaller as the addition ratio increased, but it correlated negatively with its specific volume. The color of the crumb, the lightness and redness decreased in comparison to the control, but the yellowness increased. The total amino acid contents increased as the addition ratio increased, and glutamic acid was positively correlated to the additional ratio. The total free amino acids increased as the additional ratio increased, but cysteine levels were high at 5% and 7% additional ratio. The textural characteristics of the bread, springiness and cohesiveness were lower than the control, but gumminess, brittleness, and hardness were higher than the control. The adhesiveness was realized at 7% additional ratio.

• Biomolecules & Therapeutics
• /
• 제31권3호
• /
• pp.298-305
• /
• 2023

This study aimed to examine the effects of several essential oils on insomnia in dementia patients following transdermal treatment (aromatherapy). The mean change rates (%) of sleep biomarkers were compared between the single essential and jojoba (vehicle) oil massage groups in this study. The lavender (L) essential oil massage group demonstrated a significant decrease in the mean change rate (%) of 24-h urinary free cortisol, whereas the valerian (V) essential oil massage group demonstrated a significant increase in the mean change rate (%) of serum 5-hydroxytryptamine. In addition, a significant increase in the mean change rate (%) of 24-h urinary norepinephrine was observed in the chamomile (C) essential oil massage group only. Based on these results, valerian, lavender, and chamomile oils were mixed in different ratios to produce blending oils A (L:C:V=2:2:1), B (L:C:V=3:1:1) and C (L:C:V=1:3:1). The highest level of serum 5-hydroxytryptamine was observed after administering blending oil A. These results suggest that blending oil A might possess therapeutic effects against insomnia. Overall, it is hypothesized that the optimally blended essential oil will produce synergic effects when combined with hypnotic drugs.

• Environmental Engineering Research
• /
• 제20권3호
• /
• pp.246-253
• /
• 2015

The effects of carbon-to-nitrogen (C/N) ratio in simulated rice straw hydrolysates using glucose and ammonium chloride on polyhydroxyalkanoates (PHA) accumulation by Cupriavidus necator was investigated. In general, PHA accumulation rate was higher under higher degrees of N-deficient conditions (e.g., C/N ratio of 360:1) than lower degrees of N-deficient conditions (e.g., C/N ratio of 3.6:1 and 36:1). Also, the most PHA accumulation was observed during the first 12 h after the PHA accumulation initiation. This study showed that the similar PHA accumulation could be achieved by using different accumulation periods depending on C/N ratios. N source presence was important for new cell production, supported by approximately ten times greater PHA accumulation under the N-deficient condition ($NH_4Cl$ 0.01 g/L) than the N-free (without $NH_4Cl$) condition after 96 h. C/N ratio of the rice straw hydrolysate was approximately 160:1, based on the glucose content, and this accumulated $0.36{\pm}0.0033g/L$ PHA with PHA content of $21{\pm}3.1%$ after 12 h. Since external C or N source addition for C/N ratio adjustment increases production cost, an appropriate accumulation period may be used for PHA accumulation from organic wastes, based on the PHA accumulation patterns observed at various C/N ratios and C and N concentrations.

• 한국환경보건학회지
• /
• 제29권3호
• /
• pp.28-34
• /
• 2003

This study was performed to compare the effects of chaff and sawdust as bulking materials on temperature, pH, weight and volume reduction and salinity in aerobic composting of food wastes. Volume ratios of food wastes to chaff in reactor of Control, Ch-l, Ch-2, Ch-3 and Ch-4 were 4:0, 4:1, 4:2, 4:3 and 4:4, respectively. Volume ratios of food wastes to sawdust in reactor of Control, Sd-l, Sd-2, Sd-3 and Sd-4 were 4:0, 4:1, 4:2, 4:3 and 4:4, respectively. Reactors were operated for 24 days with 1 hour stirring by 1 rpm and 2 hours aeration per day. The lowering of the volume ratio of food wastes to chaff and sawdust resulted in the reaction at higher reaction temperature and the elongation of the high temperature reaction period. The lowering of the volume ratio of food wastes to chaff and sawdust resulted in faster pH increase. In the volume ratio of 4:3 and 4:4, pH increased faster in food-chaff mixtures than in food-sawdust mixtures. The lowering of the volume ratio of food wastes to chaff and sawdust resulted in faster steady state in the weight reduction rate and the volume reduction rate. The weight reduction rates of chaff mixtures were higher than those of sawdust mixtures, but the volume reduction rates of sawdust mixtures were more higher than those of chaff mixtures. Salinity increased as composting reaction proceeded, due to reduction in mass weight. The final salinity of Control was 2.79%, and the final range of salinities of chaff and sawdust mixtures were 2.18∼2.37% and 1.86∼2.05%, respectively.

• 한국축산식품학회지
• /
• 제43권5호
• /
• pp.901-913
• /
• 2023

This study aimed to investigate changes in the quality of meat aged using Jeju scoria earthenware. Water-holding properties, pH, color, tenderization, fatty acid composition, and free amino acid characteristics of aged pork loin were evaluated to determine the effects of wet and dry (normal and Jeju Scoria) aging methods and aging time (0, 10, 20, 30, and 40 days) on meat quality. The aging methods altered pH and CIE L^* after 10 days of aging. However, the aging method did not alter the pH and CIE L^* of the aged pork loin after 10 days of aging. The shear force was significantly lower in the Scoria aging method than in the wet aging method after 10 and 20 days of aging. Both the normal and Scoria aging methods increased aging loss compared to the wet aging method, which could be attributed to longer air exposure times of the two non-packaged aging methods than in the packaged aging method. The scoria aging method had significantly higher contents and ratios of saturated (SFA) to mono-unsaturated fatty acids but lower ratios of poly-unsaturated fatty acids to SFA than the wet aging method. The content of most free amino acids significantly increased with aging time, especially those related to the sweet, and umami categories. In summary, this study suggests that the Scoria aging method provides positive aspects of eating quality, such as improvement of meat tenderness and taste, including umami, with minimum changes in the overall meat quality.

• 한국식품저장유통학회지
• /
• 제21권2호
• /
• pp.199-205
• /
• 2014

본 연구에서는 기능성이 우수한 도라지를 이용하여 흑도라지를 제조하였으며, 흑도라지 추출물, 사과즙, 대추추출물의 혼합비율을 달리하여 흑도라지 사과주스를 제조하고 각각의 품질특성과 기능성을 분석하였다. 흑도라지 사과주스의 pH는 3.90~4.15이었으며, 산도는 1.2에서 1.5 사이를 나타내었다. 당도를 측정한 결과 흑도라지 사과주스 E가 가장 높은 값(9.33 $^{\circ}Brix$)을 나타내었으며, 환원당 함량의 경우 흑도라지 사과주스 E가 85.05 mg/mL로 가장 높은 함량을 나타내었고, 흑도라지 사과주스 B가 41.23 mg/mL로 가장 낮은 함량을 보였다. 당산비 수치의 경우 당도와 환원당 함량이 가장 높은 흑도라지 사과주스 E가 6.98%로 가장 높은 수치를 보였다. 색도는 명도와 황색도는 흑도라지 사과주스 E가 가장 높았으며 적색도는 흑도라지 사과주스 C가 가장 높았다. 관능적 특성을 측정한 결과 향미를 제외한 모든 항목에서 흑도라지 사과주스 C가 가장 우수하게 나타났다. 총 폴리페놀 함량은 흑도라지 사과주스 D가 가장 높은 폴리페놀 함량(706 ${\mu}g/mL$)과 항산화 활성을 보였으나 흑도라지 사과주스 C와 항산화 활성에 유의적인 차이는 없었다. 따라서 흑도라지 사과주스 C가 관능적 특성 및 항산화 활성이 우수하여, 흑도라지 사과주스 제조를 위해 흑도라지 추출물, 사과주스, 대추추출물을 2:4:1의 비율로 혼합하는 것이 가장 바람직 할 것으로 판단된다.

• 한국어병학회지
• /
• 제18권3호
• /
• pp.269-276
• /
• 2005

본 실험에서 잉어를 대상으로 CPF, NRF 및 OXA등의 약제를 어체당 20 mg/kg 현탁액을 경구투여 후에 1-96 시간 경시적으로 약물의 동태를 조사 하였다. 각 약제별 최고장기농도도달시간은 간장 (8 h), 혈액 (12 h), 신장(12 h) 및 근육 (24 h) 이었다. 각 약제별 최대농도는 CPF (13.8-19.6 ${\mu}g$/$m\ell$), NRF (11.8-15.9 ${\mu}g$/$m\ell$), 및 OXA (10.8-13.9 ${\mu}g$/$m\ell$)순으로 나타났다. 약제농도는 최고치의 도달 이후 빠르게 소실되다가 48-96 h는 완만한 감소를 보였으며, 이때 장기별 약제농도는 근육 (3.3-6.3 ${\mu}g$/$m\ell$)> 간장 (2.5-5.5 ${\mu}g$/$m\ell$)> 신장 (2.3-4.2 ${\mu}g$/$m\ell$) > 혈장 (2.1-3.0 ${\mu}g$/$m\ell$)순으로 나타났다. 한편, OXA의 경우 다른 약제에 비해서 약물의 정체기가 나타났다. 즉 혈중은 12-36 h;, 고농도저류대 (24 hr; 10.9-8.8 ${\mu}g$/$m\ell$), 근육은 36-96 h에 중간농도대 (60 hr; 8.5-5.8 ${\mu}g$/$m\ell$) 및 간장은 12-96 h에 저농도대 (84 hr; 6.8-3.3 ${\mu}g$/$m\ell$)등이 형성되었다.약제의 혈중농도에 대한 각 장기농도비 (간장;L, 신장;K, 및 근육;M / 혈액;B)는 시간대에 따라 차이를 보였다. CPF는 즉 L>K>M (0.65-1.2/0.82-0.93/1.0-1.7)순으로 시간대별로 차이가 없었다. NRF는 시간대별로 1-8 h 및 12-24 h L>K>M (0.65-1.3/0.86-1.0)순이었으나, 36 h 이후 L>M>K (0.89-1.26)순이었다. OXA의 있어서는 1-8 h에는 L>K>M (0.95-2.1), 12-36에는 M>K>L (0.51-1.0) 및 48-96 h에는 M>L>K (1.0-2.3)으로 나타났다.

• KSBB Journal
• /
• 제11권4호
• /
• pp.497-503
• /
• 1996

본 연구에서는 질소원의 종류와 농도 그리고 pH가 플루란 생산에 미치는 영향을 고찰하였다. A Aureobasidium pullulans에 의한 플루란 생산시 가장 좋은 질소원으로는 수율 62%를 얻은 peptone 이었고, 최적 질소원 농도는 유기질소원의 경우 탄 소원/질소의 비가 50j0.15N이었고 그 이상에서는 저해가 일어났다. 훈합질소원 I, II, III을 사용하 였을 때 각각 29.1, 27.4, 26.5g/L의 플루란 생산량 을 보였다. 그러므로, 혼합 질소원을 잘 이용하면 플 루란을 효과적으로 생산할 수 있었다. pH를 조절하 지 않을 때가 pH를 일정하게 할 때보다는 플루란 수율이 높았다. 또, 유가식배양시 탄소원과 질소원을 함께 공급하였을 때가 질소원만을 공급하였을 때 더 큰 플루란 수율을 보였다.

• 한국식생활문화학회지
• /
• 제33권4호
• /
• pp.330-336
• /
• 2018

This study was conducted to determine the mixing conditions for Hibiscus syriacus L. chocolate depending on different addition ratios of Hibiscus syriacus L. and examine functionality in order to use Hibiscus syriacus L., which has excellent functionality and symbolizes Korea. To accomplish this, Hibiscus syriacus L. chocolate was manufactured by adding 0%, 2.5, 5, 7.5, and 10% of Hibiscus syriacus L. powder from the 'Samchulli' (Hibiscus syriacus 'Samchulli', which has reddish pink flower with red eye spot: SKK 14-2-72) variety to a coverture of white chocolate after which the antioxidant activity and quality characteristics were analyzed. As the amount of Hibiscus syriacus L. powder added to the chocolate increased, the chocolate color became darker, the pH decreased, and the sugar content and hardness increased. As a result of the sensory evaluation, the degree of preference increased as the amount of added Hibiscus syriacus L. powder increased to 7.5%. The degree of preference for color and flavor was the highest in the 5% added group, but the overall preference was 7.5% added chocolate. These findings demonstrate that adding Hibiscus syriacus L. powder to chocolate can increase chocolate functionality and preference and that there is a high possibility of Hibiscus syriacus L. chocolate development.