• Journal of Nutrition and Health
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• v.32 no.3
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• pp.268-276
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• 1999

This study was performed to investigate the factors related to vitamin & mineral supplement use by the adolescents. Nine hundred and seventy-two adolescent boys and girls attending middle or high schools were chosen from various cities and rural communities in Korea. In this study, the factors affecting vitamin & mineral supplement use were analyzed from a self-administered questionnaire. It was found that vitamin & mineral supplements were taken by 31.3% of subjects. High school students(p<.01), female girl students(p<.001), and rural-dwellers(p<.001) took vitamin & mineral supplements more frequently than their complementing groups. The socioeconomic status of the family (p<.01), and supplement consumption by parents and siblings respectively affected the supplement use by the subjects(p<.001). Vitamin·mineral supplements were consumed more often in subjects who perceived their health as poor(p<.001), skipped breakfast(p<.05), and received nutritional information from books or magazines(p<.05). However, food habits and nutritional knowledge score of subjects did not affect vitamin & mineral supplement use. These findings suggest that adolescents take vitamin & mineral supplements commonly, and they tend to use supplements without prescription. Vitamin·mineral supplement consumption seems to be affected by general characteristics, health related variables, and meal management attitudes of subjects. Therefore, nutritional understanding and education are required in regard to the used of vitamin & mineral supplements, and the relationship between balanced diet and good health for the adolescents.

• Journal of the Mineralogical Society of Korea
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• v.25 no.4
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• pp.313-322
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• 2012

몽골 우기누르 지역 철-망간 광상과 타미르골 지역 철 광상의 광체는 먼곤체지 층 내에 렌즈상으로 협재되는 특성을 갖는다. 이러한 광상은 캠브리아 기에서 실루리아기에 이르는 화산 기원의 퇴적형 광상인 타미르골-요루골 광상구에 해당된다. 우기누르 지역의 철-망간 광체와 타미르골 지역의 철광체는 주로 규암과 편암을 모암으로 하여 먼곤체지 층 내에 렌즈상으로 협재되어 있다. 우기누르지역의 편암이 주로 세리사이트 편암인 데 비해 타미르골 지역은 주로 백운모 편암이 나타나는 차이를 갖는다. 또한 우기누르 지역의 광석은 망간이10에서 12% 함유되나 타미르골 지역의 광석은 망간이 1% 이하로 함량이 낮은 특성을 갖는다. 우기누르 철 망간 광상의 철 광물은 주로 자철석, 적철석이 우세하게 나타나고 기타 철 산화물과 황철석이 미량으로 수반되어 나타나며, 망간 광물은 주로스페사틴, 버네사이트가 우세하게 나타나고 기타망간 산화물이 수반되어 나타난다. 타미르골 지역의 철 광석은 자철석이 우세하게 나타나고 적철석이 수반되며 황철석, 철 산화물, 탄산질 철 등이 미량으로 수반되어 나타난다. 우기누르 철-망간 광상에 대한 육상 자력탐사 결과 높은 자기 이상값을보이는 영역이 지표에서 확인된 광체의 방향과 같은 약 $N30^{\circ}W$ 방향으로 나타나며 지표에서 확인된 광체 이외에 지표에 드러나지 않은 부분에서도 연장되는 것이 확인되었다.

• Journal of environmental and Sanitary engineering
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• v.15 no.1
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• pp.88-94
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• 2000

The purpose of this study was to analyze and compare the contents of minerals and ionic components in domestic commercial natural mineral waters, and to investigate the relationship between water quality and characteristics of suspended and rocks there of its source. All mineral waters tested in this study met the korean mineral water quality guideline, although chemical components varied widely depending upon the geological characteristics and degree of urbanization of the source area or physical water treatment method. The water quality of commercial bottled water was different from that of source water, especially in cationic components, and showed a tendency to become worse with time elapsed. The water quality on the bottle was also different from the measured quality.

• 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.

• Proceedings of the Korea Society for Energy Engineering kosee Conference
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• 2004.05a
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• pp.251-256
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• 2004

• Journal of Soil and Groundwater Environment
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• v.25 no.2_spc
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• pp.86-100
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• 2020

Analyzing and monitoring environmental contaminants based on geophysical exploration techniques have become important and it is now widely applied to delineate spatial distribution geophysical characteristics in wide area. Among the techniques, induced polarization (IP) method, which measures polarization effects on electrical potential distribution, has drawn much attention as an effective tool for environmental monitoring since IP is sensitive to changes in biochemical reactions. However, various reactions stemming from the presence of multiple contaminants have greatly enhanced heterogeneity of polluted sites to result in highly variable electrical characteristics of the site. Those contaminants influence chemical and physical state of soil and groundwater to alter electrical double layer, which in turn influences polarization of the media. Since biochemical reactions between microbes and contaminants result in various IP effects, IP laboratory experiments were conducted to investigate IP responses of the contaminated soil samples under various conditions. Field IP surveys can delineate the spatial distribution of contamination, while providing additional information about electrical properties of a target medium, together with DC resistivity. Reviewing IP effects of contaminants as well as IP surveys can serve as a good starting point for the application of IP survey in site assessment for environmental remediation.

• Economic and Environmental Geology
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• v.47 no.4
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• pp.351-362
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• 2014

In order to grasp the geological characteristics, the occurrence mode of ore body and development potential of Bophi Vum chromite mineralized zone in northwestern Myanmar, Korea Institute of Geoscience and Mineral Resources(KIGAM) and Department of Geological Survey and Mineral Exploration(DGSE) carried out joint exploration targeting on the $6km^2$ areas within the mineralized zone. Chromitites occur as a major Cr-ore body in the Bophi Vum area, and are enveloped by dunitic peridotites. As a result of geological survey, the geological map of Bophi Vum was drawn in the scale of 1:1,000, and we discovered that the chromitite ores are mainly distributed at the elevation range between 200 and 400 m. The soil geochemistry was conducted by collecting total 114 soil samples in the interval of 50 m after pitting ground surface under 0.7-1 m. Geochemical anomaly maps of Cr, Ni, Fe, and Mn were prepared by ICP-AES.

• Geotechnical Engineering
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• v.12 no.6
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• pp.115-126
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• 1996

The purpose of 1,his study is to analyze the compression and strength charactefistics of the decomposed -weathered soil originating from biotite gneiss or fine grained gneiss sampled from Poidong, Seoul : to figure out the behavioural characteristics of the decomposed -weathered soil in accordance with mineral composition and origin by comparing experimental results of residual soils. originating from granites and sampled from Bulam, Andong and Kimchun area. A series of CIU, CID CKoV, CKoD tests were car lied out. Although weathered soils have different origin and mineral composition, the slope of the NCL A was similar. It was also shown that plastic strain ratio was about 85% mainly due to the particle crushing effect during compression. The Poidong soil showed strain softening phenomenon unlike the Kimchun and Andong soils. this implies that the behavioural characteristics are affected by the origin and the mineral composition of the soil particles. Moreover, it was found that the angle of the shear resistance$(\phi')$ was dependent on the mineral composition. On the oher hand, measured Af values of decomposed weathered soils were more than one regardless of the origin and the mineral composition.

• Proceedings of the IEEK Conference
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• 2001.10a
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• pp.296-300
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• 2001

In order to recycle the incineration ash (bottom ash and fly ash) generated from the incineration of municipal waste for a cement material, salts as well as heavy metal should be removed by the stabilization treatment. Most of these heavy metal and over 80% of salts are removed by a washing as a pre-treatment. However, wastewater which is another pollutant is generated by a washing, then proper treatment should be developed. First the characteristics of incineration ashes collected from two domestic full-sized incinerators were investigated and removal rate of salts and heavy metals from them also studied. The wastewater quality was compared to the criteria of the regulation by analyzing the characteristics of generated wastewater during the washing of incineration ash as a condition of liquid/solid ratio. Also, we tried to used this experimental results for the basic data to develop proper processing technique of municipal waste.

• Journal of the Korean Society of Food Culture
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• v.19 no.6
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• pp.667-677
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• 2004

This study was conducted to examine contents of mineral, viscosity in the Demi-glace with added quantity of Omija extracts. Firstly, The level of mineral content in order was K, Na, P, Ca, Mg, Fe, Zn, Mn, B. The more Omija extracts, Ca, Mg, Fe, Zn, Mn, B was increased, but K, Na, P was decreased. Secondly, Viscosity of control was 538.13cP at rpm 100, and the sauce added with Omija extracts was $464.80{\sim}578.00cP$. Regardless of Omija quantity there was Psedoplastic characteristic which showed apparent viscosity was decreased even though shear rate was increased. Thirdly, Sensory characteristics of Demi-glace sauces based on preference of 5 tastes, It was founded that 2% added Omija was the best, and 1%, 0%, 3%, 5% added Omija was next in order. Finally, Sensory intensities of Demi-glace sauces based on gender and occupation of the 5 tastes : As the sourness, bitterness, hotness, salines taste of all over was Omija added quantity was many more, appeared strong intensity, it was sensory intensities of 5% Omija added sauce was the highest. But sensory intensities of sweetness, Male showed 2% Omija added sauce, Female student and cook showed control was the highest.