• Korean Journal of Food Science and Technology
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• v.36 no.4
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• pp.563-567
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• 2004

Nutritional components, such as approximate compositions, and amino acid, mineral, vitamin, sugar, and fatty acid contents, of artificially cultivated Pleurotus ferulea were analyzed. Contents of carbohydrates, crude lipids, dietary fibers, crude proteins, total amino acids, particularly essential amino acids, minerals, water-insoluble and-soluble vitamins, glucose, and unsaturated fatty acids such as linoleic acid of P. ferulea were higher than those of P. ostreatus and P. eryngii. Results indicate P. ferulea has abundant essential nutrients and thus is good source of functional healthy food.

• Food Science of Animal Resources
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• v.31 no.6
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• pp.872-878
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• 2011

The quality properties of Gouda cheese supplemented with Korean traditional Yakju (Acanthopanax senticosus or Pueraria thunbergiana wines) were investigated. Yakju was added in the process of Gouda cheese preparation, and proximate composition, lactic acid bacterial population, pH, water-soluble nitrogen, sensory characteristics and proteolysis were determined. The electrophoretic patterns of cheese proteins, the target functional components and thiobarbituric acid values of the cheeses also were analyzed. The sensory characteristics including appearance of the cheeses were not affected by supplementing Yakju. Significantly higher amounts of crude ash, minerals and polyphenols were observed in the cheese supplemented with Yakju compared to the control cheese. The results suggest that the Gouda cheese prepared with Yankju has functional and additional nutrient values without changing cheese characteristics.

• Journal of Life Science
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• v.10 no.3
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• pp.273-278
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• 2000

The chemical compositions as amino acids, minerals, fatty acids, and total polyphenolic compounds of the seeds of leek (Allium tuberusum) were analyzed. The antioxidative activity of water soluble extract from leek seeds was also tested in DPPH ($\alpha$, $\alpha$ - diphenyl-$\beta$ -picrylhydrazyl) method. The chemical compositions of leek seeds were moisture 4.4%, curde protein 25.7%, crude fat 16.6%, and crude ash 2.9%. Major amino acid compositions were proline 11 g, glutamic acid 4.9 g, arginine 2.1g, aspartic acid 1.6g, leucine 1.3g, valine 1.2 g, and methionine 1.1 g as per 100g. Mineral contents were K 215 ppm, Ca 142 ppm, Fe 124 ppm, and Mg 100 ppm. Major fatty acid compositions were linoleic acid 71.9%, oleic acid 12.7%, palmitic acid 8.6%, and stearic acid 1.4%. The changes of contents in polyphenolic compound from leek seeds caused by heat treatment were also listed in the following order; $20^{\circ}C$(364mg/100g), $40^{\circ}C$(462 mg/100g), and $60^{\circ}C$(551 mg/100g). Antioxidative activity as electron donating ability showed in the following order; 0.05% BHT(butylated hydroxytoluene)(45.6%)>0.05% water-extract(31.3%)>0.1% water extract(30.3%). On the basis of chemical analysis, the leek seedsshowed to have relatively high contents of nutrients as amino acids, minerals, fatty acids.

• Journal of the Mineralogical Society of Korea
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• v.20 no.4
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• pp.357-366
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• 2007

Microorganisms participate in a variety of geochemical processes such as weathering and formation of minerals, leaching of precious metals from minerals, and cycling of organic matter The objective of this study was to investigate biogeochemical processes of iron leaching from magnetite ore by iron-reducing bacteria isolated from intertidal flat sediments, southwestern part of Korea. Microbial iron leaching experiments were performed using magnetite ore, Shinyemi magnetite ore, in well-defined media with and without bacteria at room temperature for a month. Water soluble Fe and Mn during the leaching experiments were determined by ICP analysis of bioleached samples, and the resulting precipitated solids were characterized by X-ray diffraction (XRD) and scanning electron microscopy (SEM). The extent of iron leaching from magnetite in the aerobic conditions (Fe = 15 mg/L and Mn = 3.41 mg/L) was lower than that in the anaerobic environments (Fe = 32.8 mg/L and Mn = 5.23 mg/L). The medium pH typically decreased from 8.3 to 7.2 during a month incubation. The Eh of the initial medium decreased from +144.9 mV to -331.7 mV in aerobic environments and from -2.3 mV to -494.6 mV in anaerobic environments upon incubation with the metal reducing microorganisms. The decrease in pH is due to glucose fermentation producing organic acids and $CO_2$. The ability of bacteria to leach soluble iron from crystalline magnetite could have significant implications for biogeochemical processes in sediments where Fe(III) in magnetite represents the largest pool of electron acceptor as well as to use as a novel biotechnology for leaching precious and heavy metals from raw materials.

• Korean Journal of Soil Science and Fertilizer
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• v.16 no.4
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• pp.343-346
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• 1983

This paper was prepared to characterize a physico-chemical and mineralogical examination on blast furnace slag as a source of silicate fertilizer, which was quenched with high pressure water stream in process of iron refinery at Pohang Iron and Steel Manufacturing Inc. Quenched slag was more coarse in particle size compared to present commercial silicate fertilizer milled from air-cooled slag and mostly generated in size of 1 to 2 mm. The total chemical composition of quenched and air-cooled slags was same but mineralogical composition was quite different. The former was composed of amorphous materials resulting in more soluble silica content, however, the latter contained dominantly crystalline minerals such as akermanite, gehlenite and wollastonite which meant less soluble ones. Latent cementing property and angular surface of gain of the slag made it difficult to apply the slag directly, however, it could be used as a source of silicate fertilizer and soil ammendment.

• Korean Journal of Food Science and Technology
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• v.19 no.3
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• pp.273-278
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• 1987

The physicochemical properties of dried oak mushrooms were investigated to determine the comparative effects of ethylene oxide (E.O) fumigation and gamma irradiation with doses at 1 and 5 kGy. The total amino acid content was relatively stable in irradiated groups in comparison with the control. Treatments with gamma irradiation did not effect the content of reducing sugar but caused en increase in free sugars, such as mannitol, arabitol and trehalose. There were no significant differences in concentrations of minerals. The amount of water and fat soluble pigments and the rancidity of the samples stored at $25^{\circ}C$ increased with increasing the storage time and the relative humidity, and the tendency to change was more apparent in E.O. fumigated sample than gamma irradiated one.

• Korean journal of food and cookery science
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• v.32 no.1
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• pp.16-26
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• 2016

In this study, we aimed to develop functional vinegar with different levels of black garlic through two stages of fermentation. Black garlic vinegars were prepared from black garlic and water (w/w) mixed with 1:2 (BG3), 1:5 (BG6), 1:9 (BG9) and 1:11 (BG12), and adding the sugar by adjusting the soluble solids content to $14^{\circ}Brix$. The alcohol content of black garlic vinegar was 5.2-5.5% after 7 days of alcohol fermentation at $25^{\circ}C$. Acetic acid fermented was at $30^{\circ}C$ for 25 days and samples were taken at 3, 6, 9, 12, 15, 20 and 25 days. The pH of black garlic vinegar was not significantly different among the samples, but acidity was increased during fermentation. Total polyphenol contents showed irregular changes with the fermentation periods and were higher by black garlic content. At 25 days fermentation, total polyphenol contents were 18.96-56.56 mg/100 mL. Acetic acid content of black garlic vinegars was higher than other organic acids. S-allyl cysteine (SAC) contents of BG3 and BG6 were 13.03-14.54 and 1.69-2.20 mg/L, respectively. However SAC was not detected in BG9 and BG12. In 25 days fermented black garlic vinegar, the major mineral was K with a content ratio of 61-68% of total minerals. The DPPH and ABTS radical scavenging activity of 25 days fermented black garlic vinegar were stronger at higher black garlic content.

• Resources Recycling
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• v.17 no.5
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• pp.44-51
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• 2008

The removal of minor elements such as Na, Ca and Fe has been performed from domestic aluminum hydroxide of 99.7% purity with organic acids. Oxalic and citric acid were used as the leaching agent, respectively and aluminum hydroxides of different particle size were also employed for the purification with organic acid leaching. Fine grinding of aluminum hydroxide has been tested using ball mills and leaching characteristics of each element have also been examined in terms of leaching parameters such as temperature, acid concentration, and solid density. As a result, it was found that oxalic acid showed higher leaching efficiency than citric acid in the concentration range of 0.1 to 1.0 mole/l and leaching amount of each element was also increased with the acid concentration and reaction temperature. It was observed that about 45% of Na was leached out during ball milling process which implied that the majority of Na contained in aluminum hydroxide was water soluble compound.

• Ocean and Polar Research
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• v.34 no.3
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• pp.297-304
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• 2012

Pylaiella littoralis was collected in the Chuuk lagoon of the Federated States of Micronesia (FSM). The FSM has a variety of coral reef ecosystems, which provide essential materials, such as minerals, vitamins, essential amino acids, for marine organisms. In this study, the antioxidant activities of ethanol and enzymatic extracts of P. littoralis were evaluated by measuring their scavenging activities on DPPH free radical, Alkyl radical, hydroxyl radical and cell viability. The enzymatic extracts were hydrolyzed to prepare water soluble extracts by using five carbohydrate degrading enzymes (AMG, Celluclast, Termamyl, Ultraflo, and Viscozyme) and five proteases (Alcalase, Flavourzyme, Kojizyme, Neutrase, and Protamex). As a result, the enzymatic extracts prepared by Flavourzyme, Ultraflo, and Kojizyme exhibited the greatest effects in DPPH free radical, alkyl radical scavenging activity and cell viability. Also, these enzymatic extracts had a higher antioxidant effect then commercial antioxidants in DPPH free radical and Alkyl radical scavenging activity. This study suggests that P. littoralis might be a useful source of natural antioxidants for the development of dietary supplements.

• Journal of Physiology & Pathology in Korean Medicine
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• v.19 no.5
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• pp.1220-1224
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• 2005

Crataegi Fructus has often been cited in medical literature for its medicinal effects. The purpose of this study was to investigate the possibility of Crataegi Fructus application as an edible medicinal (nutritional supplement) food resource. In this study, Crataegi Fructus, which has been used in oriental medicine and folks remedy, was investigated to characteristics of nutritional composition(protein, lipid, ash, fiber, free sugar and minerals). The approximate composition of low Crataegi Fructus was crude protein, 0.26%, crude lipid, 0.30% and crude ash, 0.66%. And total dietary fiber 5.60%(insoluble 4.66%, soluble 0.94%), contents of glucose and fructose were 5.02mg% and 6.21 mg%, Nutritional composition of fermented liquid was crude protein 0.24%, crude lipid, 0.03%, crude ash, 0.53% and total dietary fiber, 0.24%. And glucose, fructose contents were 14.77mg% and 7.30mg%. The other hand, nutrition contents in water extract of Crataegi Fructus were significantly lower than low Crataegi fructus and fermented liquid. The above results showed that Crataegi Fructus and fermented liquid have sufficient values to use as a food stuff for medicinal food and nutritional supplement.