• Korean journal of food and cookery science
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• v.19 no.2
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• pp.165-173
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• 2003

This study was carried out to develop a better fruit-dressing than previous mayonnaise in terms of calories, salt content and color, using kiwis, oranges, strawberries, and apples. This study was aimed to identify the perception, physico-chemical and sensory characteristics of the 4-kinds of fruits dressing. The results were as follows: The perception of the fruit dressings received the highest score (3.90) for 'It's convenience foods'. The misture in the dressings ranged from 49.3 to 59.4%, and was highest in apple dressing, followed by the kiwi, strawberry, and orange dressings, in that order. The crude ash for the dressings ranged from 0.8 to 1.4%, and was highest in the orange dressing. The L value was highest in the apple dressing, the a(-) value in the kiwi dressing, the a(＋) value in the strawberry dressing and the b value in the orange dressing. The Ca/ P ratio was about 1.17 : 1. The results of mineral contents analyses were also examined. The calcium, magnesium and potassium levels were highest in the orange dressing. The mineral contents of fruit dressings were 6.7 to 20.4mg/100g for calcium, 6.5 to 20.5mg/100g for magnesium and 67.2 to 182.6mg/100g for potassium. The sodium content of the fruit dressings were lower than in the previous mayonnaise, especially for the kiwi-dressing, which was 30% that in the mayonnaise. As a result of the sensory evaluations of the 4-kinds of fruits dressing, the kiwi dressing received the highest scores (3.50) of all the fruit-dressings in relation to the taste and palatability. Fruit are good for producing dressings that are low in calories and salt, with kiwi dressing proving to be the best of those fruits tested.

• Journal of Food Hygiene and Safety
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• v.26 no.4
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• pp.322-329
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• 2011

This study was done to analyze the contents of minerals and vitamins to compare the measured values of minerals, vitamins with labeled values of them in food labeling and to investigate the ratio of measured values to labeled values in 437 specimen with minerals and vitamins - fortified commercial beverages and liquid teas. Content of calcium and sodium in samples after microwave digestion was analyzed with an ICP-OES (Inductively Coupled Plasma Optical Emission Spectrometer) and vitamins were determined using by HPLC (High Performance Liquid Chromatography). The measured values of calcium were ranged 80.3~142.6% of the labeled values in 21 samples composed calcium - fortified commercial beverages and liquid teas. In case of sodium, measured values were investigated 33.9~48.5% of the labeled values in 21 sports beverages. The measured values of vitamin C, vitamin $B_2$ and niacin were ranged 99.7~2003.6, 81.1~336.7, 90.7~393.2% of the labeled values in vitamins - fortified commercial beverages and liquid teas, 57, 12, 11 samples. To support achievement of the accurate nutrition label, there must be program and initiatives for better understanding and guidances on food labelling and nutrition for food manufacture.

• Journal of Food Hygiene and Safety
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• v.32 no.2
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• pp.123-128
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• 2017

The purpose of this study was to determine the sodium (Na) and potassium (K) content of seasonal foods Four hundred food samples classified into 8 different kinds of seasonal foods were collected from 150 restaurants located in Seoul. The Na and K content in seasonal foods were the analyzed by ICP-OES. The Average content of Na and K in spicy seafood noodle soup were highest as $391.4{\pm}72.7mg$/100 g and $88.6{\pm}21.4mg$/100 g, respectly, while average content of Na was lowest in spicy buckwheat noodles as $255.3{\pm}67.0mg$/ 100 g and the average content of K was lowest in Udon as $36.3{\pm}17.8mg$/ 100 g, respectively. The Na/K ratio of spicy buckwheat noodles was $3.2{\pm}1.0$, while those of cold buckwheat noodles, fish cake, Udon were very high as measured more than 8. Among the seasonal foods, the average content of Na was highest in Winter group as $366.9{\pm}81.8mg$/ 100 g and the average content of K was highest in Autumn group as $84.8{\pm}24.1mg$/ 100 g. The ratio of Na/K was lowest in Summer group as $5.9{\pm}3.3$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.14 no.2
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• pp.47-58
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• 1981

Relationships between the electrical conductivity and the contents of the chloride, sulfate, calcium, magnesium, sodium, potassium and total major inorganic ions, and between each, chemical conservative constituents were calculated with the data which sampled at the lesions of Mulgeum and between Namji and Wondong from March 1974 to April 1980. Semilogarithmic relations were found between the electrical conductivity and the contents of monovalent ions, and logarithmic relations were found between the electrical conductivity and the contents of divalent ions at the both regions. The relational equations between the electrical conductivity $\lambda_{25}$and the contents of the major inorganic ions at Mulgeum are as follows: $log\;Cl(ppm)\;=\;2.37{\cdot}\lambda_{25}(m{\mho}/cm)+0.733{\pm}0.141$, $log\;SO_4(ppm)=1.12{\cdot}log\lambda_{25}(m{\mho}/cm)+2.14{\pm}0.18$, $log\;Ca(ppm)=0.615{\cdot}log\lambda_{25}(m{\mho}/cm)+1.67{\pm}0.12$, $log\;Mg(ppm)=0.756{\cdot}log\lambda_{25}(m{\mho}/cm)+1.27{\pm}0.11$, $log\;Na(ppm)=2.82{\cdot}\lambda_{25}(m{\mho}/cm)+0.551{\pm}0.133$, $log\;K(ppm)=1.33{\cdot}\lambda_{25}(m{\mho}/cm)+0.136{\pm}0.095$, and total inorganic ions $C(ppm)=399{\cdot}\lambda_{25}(m{\mho}/cm)-0.9{\pm}14.6$. The relational equations between the electrical conductivity ($\lambda_{25}$) and the contents of the major inorganic ions at the region between Namji and Wondong a.e as follows: $log\;Cl(ppm)=4.27{\cdot}\lambda_{25}(m{\mho}/cm)+0.380{\pm}0.138$, $log\;SO_4(ppm)=0.915{\cdot}log\lambda_{25}(m{\mho}/cm)+1.95{\pm}0.18$, $log\;Ca(ppm)=0.756{\cdot}log\lambda_{25}(m{\mho}/cm)+1.74{\pm}0.12$, $log\;Mg(ppm)=1.00{\cdot}log\lambda_{25}(m{\mho}/cm)+1.41{\pm}0.10$. $log\;Na(ppm)=2.47{\cdot}\lambda_{25}(m{\mho}/cm)+0.614{\pm}0.065$, $log\;K(ppm)=1.62{\cdot}\lambda_{25}(m{\mho}/cm)+0.030{\pm}0.060$, and total inorganic ions $C(ppm)=323{\cdot}\lambda_{25}(m{\mho}/cm)+11.7{\pm}9.3$. Logarithmic relations were found between each chemical conservative constituents at Mulgeum and the equations are as follows: $log\;Cl(ppm)=0.711{\cdot}log\;SO_4(ppm)+0.488{\pm}0.206$, $log\;Cl(ppm)=0.337{\cdot}log\;Ca(ppm)+0.822{\pm}0.130$, $log\;Cl(ppm)=0.605{\cdot}log\;Mg(ppm)-0.017{\pm}0.154$, $Cl(ppm)=0.676{\cdot}Na(ppm)+2.31{\pm}4.67$, $log\;Cl(ppm)=0.406{\cdot}log\;K(ppm)-0.092{\pm}0.112$, $log\;SO_4(ppm)=0.378{\cdot}log\;Ca(ppm)+0.721{\pm}0.125$, $log\;SO_4(ppm)=0.462{\cdot}log\;Mg(ppm)+0.107{\pm}0.118$, $log\;SO_4(ppm)=0.592{\cdot}log\;Na(ppm)+0.313{\pm}0.191$, $log\;SO_4(ppm)=0.308{\cdot}log\;K(ppm)-0.019{\pm}0.120$, $Ca(ppm)=0.262{\cdot}Mg(ppm)+0.74{\pm}1.71$. $log\;Ca(ppm)=1.10{\cdot}log\;Na(ppm)-0.243{\pm}0.239$, $Ca(ppm)=0.0737{\cdot}K(ppm)+1.26{\pm}0.73$, $log\;Mg(ppm)=0.0950{\cdot}Na(ppm)+0.587{\pm}0.159$, $log\;Mg(ppm)=0.0518{\cdot}K(ppm)+0.111{\pm}0.102$, and $Na(ppm)=0.0771{\cdot}K(ppm)+1.49{\pm}0.59$. Logarithmic relations were found between each chemical conservative constituents except a relationship between the chloride and calcium contents at the region between Namji and Wondong, and the equations are as follows : $log\;Cl(ppm)=0.312{\cdot}log\;SO_4(ppm)+0.907{\pm}0.210$, $log\;Cl(ppm)=0.458{\cdot}log\;Mg(ppm)+0.135{\pm}0.130$, $Cl(ppm)=0.484{\cdot}logNa(ppm)+0.507{\pm}0.081$, $Cl(ppm)=0.0476{\cdot}K(ppm)+1.41{\pm}0.34$, $log\;SO_4(ppm)=0.886{\cdot}log\;Ca(ppm)+0.046{\pm}0.050$, $log\;SO_4(ppm)=0.422{\cdot}log\;Mg(ppm)+0.139{\pm}0.161$, $log\;SO_4(ppm)=0.374{\cdot}log\;Na(ppm)+0.603{\pm}0.140$, $log\;SO_4(ppm)=0.245{\cdot}log\;K(ppm)+0.023{\pm}0.102$, $log\;Ca(ppm)=0.587{\cdot}log\;Mg(ppm)+0.003{\pm}0.088$, $log\;Ca(ppm)=0.892{\cdot}log\;Na(ppm)+0.028{\pm}0.109$, $log\;Ca(ppm)=0.294{\cdot}log\;K(ppm)-0.001{\pm}0.085$, $log\;Mg(ppm)=0.600{\cdot}log\;Na(ppm)+0.674{\pm}0.120$, $log\;Mg(ppm)=0.440{\cdot}log\;K(ppm)+0.038{\pm}0.081$, and $log\;Na(ppm)=0.522{\cdot}log\;K(ppm)-0.260{\pm}0.072$.

• Korean Journal of Environmental Agriculture
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• v.32 no.4
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• pp.323-331
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• 2013

BACKGROUND: Liquid pig manure(LPM) is a useful resource if it is sufficiently fermented and utilized in the agriculture; it provides nutrients to soils, circulates organic materials and replaces chemical fertilizers(CF) with reasonable costs. Currently, there are not many trials in paddy field to continuously cultivate the crops in winter and summer season using LPM. METHODS AND RESULTS: When cultivating winter forage crops (Whole-crop-barley(WCB), Rye, Triticale, Italian ryegrass(IRG)) and summer feed corns in the rice field, CF was treated with $N-P_2O_5-K_2O$(winter forage crops: 120-100-100kg/ha, summer feed corn: 200-150-150 kg/ha), and subsequently, growth, yields, feed values and chemical properties of soil were investigated. LPM-applied areas in both winter and summer forage crops showed higher plant lengths and tillers than those of CF-applied areas, but the yield in CF-applied areas was higher than that of LPM-applied areas under continuous application of 2 years. Crude protein, neutral detergent fiber(NDF), acid detergent fiber(ADF) and total digestion nutrient(TDN) in feed values showed almost similar results between LPM and CF-applied areas. EC, organic matter, available phosphate and exchangeable cations of soils after the experiment increased in LPM applied areas, and especially, the contents of available phosphate and exchangeable sodium were high. CONCLUSION(S): Considering the above results, it was concluded that if LPM are properly utilized for continuous winter and summer cultivation of feed crops at paddy field, the cultivation costs could be decreased and be helpful to the stable production of domestic feeds.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.351-366
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• 2010

This study was conducted to develop a cookbook for children as a nutritional education material considering the dietary behaviors of elementary school students. Dietary behaviors were surveyed in 5th and 6th grade students(male 45, female 45) in Gangwon-do. 48.9% of the children ate breakfast every day, and 67.8% ate Korean food such as cooked rice, soup, and side dishes for breakfast. The reason for skipping the breakfast was 'have no time'. 42.2% of the children answered 'cook the foods that they want to eat' about the question how to eat when they are alone at home. 52.2% of the children ate snacks 1~2 times a day, and such snacks included fruits(46.6%), ice cream(22.2%), bread or cookies(21.1%), and instant foods(11.1%). Children preferred meats to vegetables and preferred Bokeum(27.8%), Twigim(25.6%), Guk Jjigae(21.1%) to other cooking methods. 96.7% of the children have cooked at least 1 time. 64.4% of the children have cooked because they 'just want to cook.' The kinds of the foods that they have cooked were Ramen(68.8%), fried eggs(53.3%), Bokeumbap(37.8%), and sandwiches(18.9%). Considering these results, cookbooks were categorized by 'cook by myself', 'cook snacks speedily', and 'show off my cooking skills' with 5~6 dishes in each. They have pictures of a cooking process about all dishes and provide information on the contents of protein, fat, calcium, sodium as well as energy, the method to plan balanced diet by using the food pyramid and the portion size for children. This cookbook gives basic knowledge about cooking such as measuring, sanitation, and the separation of food garbage. I expect that the cookbook can be used as a nutritional education material to improve the dietary behaviors of children.

• Food Science and Preservation
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• v.11 no.3
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• pp.373-382
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• 2004

The purposes of this study were to investigate effects of Bambusae Caulis in Liquamen(BCL) on antioxidant activities and inhibitory activities of HMG-CoA reductase of in vitro, and lipid metabolism in rats fed the high cholesterol diet in vivo. Sprague-Dawley male rats weighing l00$\pm$10 g were devided into five groups ; normal group(NOR), the high cholesterol diet administered group(1 $\%$ cholesterol and 0.25$\%$ sodium cholate)(CON), 5$\%$ BCL administered group (5BL), the high cholesterol diet and 5$\%$ BCL administered group (5BCB) and the high cholesterol diet and 10\$\%$ BCL administered group (10BCB), respectively. In antioxidative activities of BCL using Rancimat in vitro, 1.25 diulent and original solution were more excellent activities than the control group, and in inhibiting activities of HMG-CoA reductase, BCL was shown inhibitory effects compared with the control, in dose dependent manners, especially 57.9$\%$ in original solution and 36.0$\%$ in 1.25 diulent. The growth rate of the control group was higher than the normal group, wheras the group given 5$\%$ BCL and 10$\%$ BCL were gradually decreased, especially the most excellent effect in 10$\%$ BCL. Serum levels of total cholesterol, LDL-cholesterol, triglyceride and free cholesterol were significantly decreased, whereas levels of HDL-cholesterol and phospholipid were increased, but not significantly. BCL administered group was increased in HDL-cholesterol/total cholesterol ratio and lowered antherogenic index. The activities of AST in serum were rather lowered in the BCL administration group than the cholesterol diet group, but not in ALT and ALP. The hepatic contents of total cholesterol were lowered significantly than control group, but not in triglyceride. Therefore, it might be expected that BCL is believed to be a possible protective or curative effects for fatty livers and hyperlipidemia-induced by a hi~h cholesterol diet.

• Journal of Veterinary Clinics
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• v.6 no.2
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• pp.227-259
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• 1989

Waterpepper is a weed which grows on damp soil. especially near swamps, and in shallow water of ponds and ditches. It Is widespread throughout the country In abundant colonies. In the present experiments, possible toxic effects of waterpepper were investigated in ruminants. Pour cows were fed waterpepper ad libitum or by force in the from of green forage, hay and/or powder, 8 goats were administered in the form of methanol extract, and 4 goats, crude juice, into the lumen. Clinical signs were examined as well as urinalysis, hematology, serum chemical analysis, pH/blood gas analysis and chclinesterase activities following administration of waterpepper. Six goats which were administered the methanol extract or crude juice were sacrificed for pathological examinations., In addition to the clini copathological examinations, the chemical constituents of waterpepper were qualitively analyzed from the methanol extract and the Effects of the waterpepper crude juice were examined on the motility of rabbit duodenum and uterus. It is revealed that waterpepper contains steroids, terpenoids, flavonoids, tannin and essential oils in the methanol extract and nitrates in the crude juice. The crude juice of waterpepper relaxed the rabbit uterine and duodenal smooth muscles. The constraction of duodenum by acetylcholine or BaCl$_2$ were partially inhibited by pretreatment of the crude juice. However, the relaxation of duodenum by the crude juice was not blocked by the pretreatments of phenoxybenzamlne, propranolol, cocaine, reserpine and tetrodotoxin. The constituents of waterpepper to evoke elaxation of duodenal smooth muscle were stable to heat. The cows administered waterpepper showed common clinical symptoms such as acrid expression, restlessness, dullness, inappetence, anorexia, severe diarrhea, mild bloat and left displacement of abomasum, while bloody feces was shown in a cow. The goats administered the mothanol extract showed common clinical signs such as acrid expression, restlessness, dullness, inappetence and soft feces, while bloody feces was shown in a goat, A goat adminstered the crude juice showde bloody feces and diarrhea. Respiratory rates and heart beats were increased along with diarrhea in the experimental cows. The erythrocyte counts and MCHC were decreased whereas PCV, MCV and neutrophils were increased in the cows administered waterpepper. In goats administered methanol extract, there were decreases in erythrocytes, PCV and hemoglobin content, and an increase in MCHC. The goats ingester with the crude juice showed negligible changes in hematologic values compared with control group which was administered the same amount of water instead of the crude juice. The contents of serum calcium, Inorganic phosphorus, magnesium, Iron, glucose, cholesterol, total protein, triglycerides and phospholipids were tended to decrease in cows. In goats serum iron, glucose, triglycerides, cholesterol, BUN and phospholipids content were decreased while the content of sodium and chloride were increased after administration of the methamol extract The goats ingested with the crude juice did not show significant changes in serum chemical analysis. Even though there were some pathological findings such as hyperemia in the small intestines and kidneys and swelling of liver parenchymal cells, the values of serum AST, ALT, LDH, alkaline phosphatase, total bilirubin and creatinine did not change significantly. While proteins, hemoglobin and blood were detected in the urine of cows, urine pH, ketone bodies, glucose, bilirubin and urobilinogen content were normal or undetected. There were no significant changes in pH/bolld gas analysis data of cows and cholinesterase activities of plasma and erythrocytes of cows and goats ingested with waterpepper or the methanol extract. It is concluded that waterpepper irritates the gatrointestinal system, causes abdominal pain, relaxes the gastrointestinal smooth muscle and dilatates blood vessels supplied to the system. The irritation and relaxation may lead to abnormal fermentation, maldigestion and malabsorption of nutrients and result in diarrhea, body feces, mild bloat and left displacement of abomasum.

• Korean Journal of Environmental Agriculture
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• v.32 no.3
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• pp.224-230
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• 2013

BACKGROUND: Perchlorate(${ClO_4}^-$) is an anion that is extremely water-soluble and environmentally stable. It mostly exists in the form of sodium perchlorate, ammonium perchlorate and potassium perchlorate which are used in rocket fuels, propellants, ignitable sources, air bag inflation systems and explosives. Perchlorate can be taken into the thyroid glands and interfere with iodide uptake. The determination of perchlorate in agricultural products is important due to its potential health impact on humans. The objective of this study was to determine the perchlorate concentrations in the samples of various agricultural products and soils. METHODS AND RESULTS: In this study, samples of cereal(Rice, Barley, Corn, Bean), vegetable(Spinach, Lettuce, Sesame, Chives, Chili, Pumpkin, Tomato), fruit(Apple, Pear, Tangerine, Grape) were analyzed for perchlorate contents. Perchlorate concentrations were analyzed by liquid chromatography-tandem mass spectrometry. The results showed that agricultural products respectively contained perchlorate concentrations in the range of : cereals N.D.~$7.46{\mu}g/kg$, vegetables $0.52{\sim}23.06{\mu}g/kg$, fruits $0.19{\sim}2.66{\mu}g/kg$. Bioconcentration factor was in the order of : vegetables > cereals > fruits. Bioconcentration factor was highest follwed by Sesame 37.88, Corn 21.51, Spinach 10.57, Tangerine 4.39, Chives 2.89 and Lettuce 1.90. The recoveries of perchlorate from spiked agricultural products and soils ranged from 87.72~111.26% and 102.09~111.23%. CONCLUSION(S): The health risk assessment results obtained in this study are lower than the RfD(Reference Dose, 0.0007 mg/kg/body weight/day) value as suggested by the Integrated Risk Information System(US IRIS). Our results indicate that, people currently exposed to perchlorate from agricultural products consumption are considered as safe.

• Journal of Animal Science and Technology
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• v.46 no.1
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• pp.83-90
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• 2004

Processed meals, such as a ground meat and hamburger patty, are required to ensure that no pathogens remain in the final products. However, there was no rapid method available to verify that the recommended end-point cooking temperature(EPT) was reached. Thus, the objective of this study was to rapidly determine EPT of ground pork hams using sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SOS-PAGE), based on the disappearance of sarcoplasmic proteins after cooking. Fresh pork hams were added two levels of salt(0, 2%) and fat(15, 25%) combinations, and stored in refrigerator overnight, and cooked to internal cooking temperatures of $64^{\circ}C$ to $74^{\circ}C$ with $2^{\circ}C$ increments. Cooked pork hams were measured cooking loss(CL, %), protein solubility(PS) and SOS-PAGE. CL(%) was reduced with the addition of 2% salt, as compared to the control, regardless of fat contents. It was also increased with increasing eooking temperature. Protein solubility was affected by the cooking temperature, resulting in reduced PS up to $64^{\circ}C$(P < 0.05), but remained constant higher than $68^{\circ}C$. In SOS-PAGE analysis, protein bands with the molecular weights of 36 and 66 kDa were affected by the addition of salt and fat combinations. regardless of treatments. These protein fractions were decreased gradually with increased cooking temperatures up to $68^{\circ}C$ ${\sim}$ $70^{\circ}C$ and might be good indicators for the determination of EPT in ground pork hams.