• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.7
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• pp.853-859
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• 2006

This study was carried out to investigate the effect of egg shell calcium salt types and egg shell membrane on calcium metabolism in rats. Sprague-Dawley male rats, 4 weeks of age, were fed on free-calcium diets for 2 weeks after adjustment period. Rats weighing approximately $247{\pm}2.3g$ were divided into 6 groups and were fed on the experimental diets containing 0.2% calcium for 4 weeks. Experimental groups were as follows; {ES(M+)} (egg shell powder diet with egg shell membrane), {ES(M-)} (egg shell powder diet without egg shell membrane), {AC(M+)} (egg shell calcium acetate diet with egg shell membrance), {AC(M-)} (egg shell calcium acetate diet without eg shell membrane), {GC(M+)} (egg shell calcium glucuronate diet with egg shell membrane) and {GC(M-)} (egg shell calcium glucuronate diet without egg shell membrane). Bone length of femur was significantly different by the types (p<0.05) of egg shell calcium salts. Bone mineral density of femur showed the highest level in AC(M-) group. Calcium content of femur and calcium absorption rate were higher in egg shell calcium salt groups than in eg shell powder groups. Calcium absorption rate and retention were significantly different (p<0.05) among the types of eg shell calcium salts and were higher in the AC(M-) group than in the other groups. Alkaline phosphatase activity, parathyroid hormone and osteocalcin levels of serum showed no significant difference among the experimental groups. From the above results, it is concluded that bioavailability of calcium is higher in groups of egg shell calcium salts compared to those in egg shell powder, even though egg shell membrane has no effect on calcium metabolism. Thus, these findings suggest the possibility of using egg shell calcium salts as a functional food material related to calcium metabolism.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2020.06a
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• pp.75-76
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• 2020

Use fire resistant construction methods, of which fire resistant boards are used to protect buildings and structures from fire. However, in the case of fire resistant boards, the unit price of the main raw material is high and the cost efficiency is low. There have been studies to apply oyster shells to fire resistant boards to solve these problems. On the other hand, egg shells are also considered to be applicable to fire-resistant boards with components like oyster shells, but there is no case of using egg shells as building materials. Therefore, in this study, we confirmed the physical properties of egg shell powers used as mortar filler and compared them with the fire resistant board flexural strength standard. As a result, it was judged that the powder of egg shells could be used as a building material, because the standards for the flexural strength of fire resistant boards were satisfied except for a part.

• Korean Journal of Poultry Science
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• v.39 no.1
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• pp.39-43
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• 2012

This study was conducted to investigate the effect of dietary supplementation levels of spinach powder and extract on performance, egg quality and lutein content in egg yolk. Laying hens were subjected to one of the following treatments; C, basal diet (BD); T1, BD + 1 ppm lutein from spinach powder; T2, BD + 1 ppm lutein powder from spinach extract; T3, BD + 2 ppm lutein powder from spinach extract; T4, BD + 2 ppm lutein from spinach extract. As a result, performance of laying hens was no significant difference among treatments. T4 had a significantly (p<0.05) higher egg yolk color than the other treatments. As from the lutein content in egg yolk, T4 had a significantly (p<0.05) higher content than the other treatments. Finally, these results suggested that the dietary supplementation for lutein-rich egg production, lutein concentration must be higher than a minimum of 2 ppm. Also, dietary with lutein extract from raw materials was appropriate for lutein-rich egg production than dietary with raw materials.

• Korean journal of food and cookery science
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• v.12 no.2
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• pp.200-206
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• 1996

This study was carried out in order to investigate the effect of additives on Jeungpyun (fermented and steamed rice cake) Preparation. Soy bean flour, whole milk Powder, skim milk Powder, egg yolk, egg white, and mugwort were added in the Preparation of Jeungpyun. There were not significantly difference in loaf volume between control and experimental groups addfd egg yolk, egg white and mugwort. In sensory evaluation, the hardness of Jeungpyun containing of soy bean flour, milk Powder, and egg were lower than control The Jeungpyun containing mugwort was more bitter and harder than the control. The rheological properties measured by texturometer were significantly different among the Jeungpyun added with different kinds of additives. The hardness was significantly lower in Jeungpyun containing whole milk Powder and soy bean flour and springiness was higher in mugwort Jeungpyun compared with the control. In 4$^{\circ}C$ storage, retrogradation of Jeungpyun assessed from hardness measured by texturometer was delayed by addition of soy bean flour and whole milk powder.

• Korean Journal of Poultry Science
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• v.39 no.1
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• pp.27-32
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• 2012

This experiment was conducted to investigate the dietary effects of turmeric powder (TP) on laying performances, egg qualities and its transfer into eggs. A total of two hundred, 60-wk-old, Lohmann Brown layers were divided into 4 groups, placed in to 5 replicates per group (10 layers each) and fed each one of four diets containing 0% TP (control), 0.10, 0.25 or 0.50% TP, respectively, for 7 wks. Egg production in the all groups fed diets containing TP were significantly higher than that in control (P<0.05). No differences in feed intakes, egg and eggshell qualities were observed among the treatments, but Roche color fan number (yolk color) in group fed diet with 0.5% TP was significantly higher than in control (P<0.05). In the groups fed diets containing TP, Haugh units after 2 wk of storage were significantly higher than that of control (P<0.05). The curcumin content of egg yolk in the groups fed diet containing 0.50% TP was significantly higher than those in the other groups (P<0.05). The cholesterol levels of egg yolk were not influenced by dietary TP. It was concluded that dietary TP was effective in improving laying performance and internal egg qualities. TP can be also used as a feed additive for the production of value-enhanced eggs with increased yolk color and curcumin content.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.2
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• pp.160-166
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• 1989

This study was conducted to investigate whether egg-shell may be used as a mineral sourceor leavening agent in breadmaking. In Korea the waste volume of egg shell has been estimated at about 28,694 tons per year. Carbon dioxide generation maxima were established for barking powder$(153{\pm}3ml/g)$, egg-shell(205in reaction with lactic acid) and yeast$(115{\pm}3ml/sugar\;g)$. Gas release time required for each substance to reach $CO_2$ maximum was, for baking powder 7 minutes, for egg-shell 45 mins and for yeast 240 mins. Particle size of egg-shell in breadmaking was suitable more than 20 mesh (-). When egg-shell only was added to the basic formular without including lactic acid, no leavening effect was observed. However, when lactic acid and egg-shell were used together, the leavening effect was more or less equivalent to that of yeast(control). Addition of egg-shell was found to increase calcium content of bread products without noticeable altering flavor, as compared with control. Joint use of egg-shell was organic acids in breadmaking was shown to have potential in time saving, volume increase and yeast saving.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2020.06a
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• pp.64-65
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• 2020

Oyster shells are difficult to grind, while oyster shell powders have coarse and coarse grains, whereas egg shell powder, the same high calcium material, has small and soft particles and has opposing properties. In order to study the change in flexural and compressive strength by designing different mixing ratios using 50% of oyster shell powder and egg shell powder as a filling material. As a result of the experiment, there is almost no difference in the result.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.241-245
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• 2002

To effectively utilize ostrich egg shell as a calcium source, various conditions for preparation of calcium lactate from ashing powder (ashed for 15 min at 90$0^{\circ}C$) were evaluated. Optimal conditions involved treatment of ashing powder with 30 mL lactic acid solution at room temperature for 15 min with a CaO : lactic acid ratio (mol/mol) of 1:2. Calcium lactate contained 39.70% calcium comparable to that (40.98%) in ostrich egg shell. Solubility of calcium lactate, 97.7%, was considerably higher than those (0.58% and 3.43%, respectively) of ostrich egg shell and ashing powder, indicating that the former can be utilized more effectively as a calcium source than the two latter.

• Journal of Yeungnam Medical Science
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• v.28 no.2
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• pp.145-152
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• 2011

Background: To evaluate the changes in the radiation dose and temperature distribution on irradiated egg albumin and nanoparticle ($Fe_3O_4$) powder mixed egg albumin. Methods: A new type of phantom was designed by fabricating a $30{\times}30{\times}30cm$ acryl square inside a $3{\times}3{\times}3cm$ small square and dividing it into two parts. In the control group, only egg albumin was irradiated, and in the test group, 25 nm 20 mg/cc, 25 nm 40 mg/cc, and 1 um 40mg/cc nanoparticles with egg albumin were irradiated. The radiation isodose distributions and temperature changes were then observed. Results: No significant changes were observed in the radiation dose and temperature distribution. Conclusion: The nanoparticles were considered not to have had any effect on the radiation dose and temperature distribution under the experimental conditions. Further studies can be conducted based on the changes in the mixture material.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2020.11a
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• pp.46-47
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• 2020

Oyster shells and egg shells consist of CaCO3, which is known to have excellent fire performance as the main component, and research is currently being conducted as a fireproof board material. Therefore, in this study, the physical and chemical properties of oyster shell powder and egg shell powder are studied to find out the applicability of fireproof board