• Journal of Nutrition and Health
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• v.33 no.5
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• pp.507-516
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• 2000

The purpose of this study was to investigate the effect of vitamin C and vitamin E supplementation on the iron contents and oxidative stress of the rats. Rats were fed 18g ascorbic acid and 300IU $\alpha$-tocopherol/kg diet, respectively. Rats were sacrificed at 1, 3, 5 and 7 month of age. The blood, liver and brain were selected for the quantitation of iron and malondialdehyde(MDA) contents, glutathione peroxidase(GSHPx), superoxided dismutase(SOD) and catalase(CAT) activity. Iron and MDA contents and GSHPx activities were increased with aging. Vitamin C and Vitamin E supplementation increased iron contents of the plasma. Vitamin C raised iron contents, but vitamin E decreased iron contents of the liver. In the brain vitamin C and vitamin E did not affect the iron level. MDA levels were decreased with vitamin C and vitamin E supplementation in the erythrocyte and liver, and vitamin C supplementation elevated MDA levels in the brain. GSHPx activity was increased with vitamin C and vitamin E supplementation. SOD activities of erythroucyte and brain were not affected with age, but in the liver, SOD activity was raised with age and vitamin C supplementation. Vitamin C and vitamin E supplementation promoted CAT activity of erythroucyte and liver, and CAT activity of brain was eleveated with vitamin addition but was decreaed with vitamin E addition. Vitamin C and vitamin E decreased iron contents of blood plasma, MDA contents of plasma and liver, and CAT activity of erythrocyte. Above results indicated that iron contents and biomarkers of oxidative stress were more affected by age than antioxidant action of vitamin C and vitamin E.

• Korean Journal of Breeding Science
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• v.40 no.2
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• pp.101-105
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• 2008

The germplasm of 246 rice cultivars was analysed for iron and zinc contents using a Inductively Coupled Argon Plasma (ICP) at International Rice Research Institute (IRRI) Philippines. Iron contents ranged from 2.0 to 12.0, and zinc ranged from 10.0 to 33.0 (mg/kg), showing with the mean values of 4.3 and 22.8 (mg/kg), respectively. In genotypes tested, there was approximately a two-fold difference in iron and zinc concentrations, suggesting a genetic potential to increase these micronutrients in rice grain. A highly significant positive correlation ($r^2=0.503$) was found between iron and zinc contents. Iron contents decreased drastically as polishing time increased, whereas zinc decreased only slightly. In the interaction between genotype and environment on iron contents, genotype (G), environment (E), and the G ${\times}$ E interactions accounted for 69%, 5% and 26% of the sums of squares, respectively. Indicating that genotype is would be the most significant factor for the to improve iron contents of rice in rice breeding, suggesting that therefore identifying genotypes with relatively stable performance across various environments is important as staple food crops.

• Journal of Nutrition and Health
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• v.29 no.7
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• pp.713-720
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• 1996

To study the effect of caffeine intake levels on iron metabolism, the iron utilization, iron contents of serum, liver, spleen, kidney, hemoglobin and hematocrit were compared in rats of different sex fed various levels of caffeine (3.5 and 7.0mg/100g body weight) for three weeks. There were no significant caffeine induced differences in feed intake, body weight gain but feed intake of male rats were significantly lower than that of female rats. Hemoglobin, hematocrit and iron contents of the serum were not significantly different between caffeine free and caffeine groups or male and female rats. Iron contents of kidney were decreased by elevation of injected caffeine levels rather than those of liver and spleen. caffeine male groups showed more increased uine volume, urinary and fecal excretions of iron than caffeine free or caffeine female groups. Apparent digestibility and retention of iron were significantly decreased by increment of injected caffeine levels. Male rate rats were more susceptible to injected caffeine on iron excretion than female rats. Current findings suggest that excessive caffeine consumption can affect iron excretion via urine and feces thereby decrease the utilization of iron, and have more significant effect on male than female rats.

• Korean journal of food and cookery science
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• v.33 no.1
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• pp.113-120
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• 2017

Purpose: Lipid autoxidation of a soybean oil-in-water emulsion with high oil content was studied under after basil extract and/or iron addition. Methods: The emulsion consisted of tocopherol-stripped soybean oil (40 g), citrate buffer (60 g, pH 4.0), and/or $FeSO_4$ (0.5 mg) with 75% ethanol extract (200 mg/kg) of basil (Ocimum basilicum). Lipid oxidation was evaluated using headspace oxygen content, hydroperoxide contents, and p-anisidne values of the emulsion. Polyphenol compound retention in the emulsion during oxidation was determined spectrophotometrically. Results: Addition of basil extract significantly (p<0.05) decreased reduced hydroperoxide contents of the emulsion, and iron significantly (p<0.05) increased anisidine values and decreased oxygen contents. Co-addition of basil extract and iron showed significantly (p<0.05) lower reduced hydroperoxide contents in the emulsion than compared to those of the emulsion with added iron and the control emulsion without basil extract nor or iron. During the emulsion oxidation, polyphenol compounds in the emulsion with added basil extract were degraded, but more slowlywhich was slowed degraded in the presence of iron. Conclusion: The iIron increased the lipid oxidation through hydroperoxide decomposition, and basil extract showed antioxidant activity through radical-scavenging and iron-chelation. Polyphenol degradation was decelerated by iron addition, which suggested suggests iron chelation may be more preferred topreferentially activated over radical scavenging in the antioxidant action by of basil extract in the oil-in-water emulsion with high oil content.

• Journal of Nutrition and Health
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• v.10 no.2
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• pp.54-58
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• 1977

The iron contents in the foodstuffs used for treatment of anemia as dietary treatments in Part Tang-Aik(湯液編) of Tong-Eui-Bo-Gam, (which was treatments of herb medicine. in Royal family) are studied on the purpose of comparing these Korean traditional and oriental herb medicine with modern nutrition and medicine, focusing especially upon the scientific values residing in them. The iron contents in grains, reptilla, feathered tribes, mammals, and fruits advised good for anemia in Tong-Eui-Bo-Gam are in average per 100g weight base, 8.6, 5.0, 6.5, 3.4, and 2.12 mg each respectively, while in thoes not advised good for anemia in the same part, the iron contents are 2.34, 2.63, 1.4, 2.21 and 0.97mg each respectively. To compare these two groups, in the foodstuffs advised good for anemia in Korean traditional herb medicine represented in Tong-Eui-Bo-Gam, the iron contents are much higher than in those not advised groups. However, in classes of vegetables and fishes, the iron contents are reversed. In conclusion, it is very difficult to say that all the dietary treatments advised in Korean traditional herb medicine are scientific in modern medical view point, however, it has some value doubtlessly to research Korean traditional herb medicine in modern aspect. Furthermore, in this study, Korean traditional medicine, arguing being built upon thousands years of experiences has been found .to have some scientific bases such as high iron contents in food stuffs advised good for anemia represented in Tong-Eui-Bo-Gam.

• Journal of Korea Foundry Society
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• v.9 no.1
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• pp.80-88
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• 1989

SGCI(Spheroidal Graphite Cast Iron), CVGCI(CV Graphite Cast Iron) and FGCI(Flake Graphite Cast Iron) having different contents of Mn($0.25%{\sim}0.85%$) and Ni($0.3%{\sim}1.2%$) were produced, respectively. The thermal expansion and thermal conductivity of the cast iron were investigated in the temperature range of $50^{\circ}C{\sim}300^{\circ}C$. As the graphite nodularity of the cast iron increases, thermal expansion coefficient increases, thermal conductivity and electrical conductivity to thermal conductivity ratio decrease. The thermal expansion coefficient of the cast iron increases with increasing Mn content and decreases with increasing Ni content. The thermal conductivity of the cast iron decreases with increasing Mn and Ni contents.

• Journal of Conservation Science
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• v.37 no.1
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• pp.34-42
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• 2021

This study analyzes six slags excavated from the iron making site in Gogi-ri, Namwon, Korea to understand the characteristics of the ruins, and to confirm the iron making process performed at the time. The chemical components of the iron making by-products from the Gogi-ri site were analyzed, and the findings indicate total Fe contents between 23.24% and 37.56%, which are lower than the typical total Fe content found in ancient iron making processes. The deoxidation agent contents of the slags ranged from 43.88% to 58.13%, which are higher than the typical deoxidation agent content of ancient iron making processes. The high content suggests smooth separation between iron and slags, and TiO₂ detected from the site suggests the use of materials with high titanium content in the iron making in the region. As for the microstructures of the slags, some slags have long pillar-shaped fayalites, while others have pillar-shaped wüstite along with ulvöspinel. Slags from the forging furnace show hammer scales created by both the earlier stages and later stages of forging work. The findings suggest that the iron making site in Gogi-ri, Namwon, Korea used to be an iron making facility where a full range of iron making process was carried out ranging from smelting to forging, and the ironmakers used a wide array of technologies to manufacture iron products.

• Conservation and Restoration of Cultural Heritage
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• v.1 no.1
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• pp.9-22
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• 2012

The most widely excavated iron artifacts used as weapons or farm tools from central southern regions of Korea were subjects of non-metallic inclusion analysis through metallographic examination, microhardness measurement, and scanning electron microscopy with energy dispersive X-ray spectroscopy. Through metallographic interpretation and study of the analyzed results, the steel manufacturing and iron smelting using heat processing in the iron artifacts excavated from the central southern region of the ancient Korean peninsula was studied, and the analysis of the non-metallic inclusions mixed within the metallic structures was interpreted as the ternary phase diagram of the oxide to infer the type of iron ores for the iron products and the temperature of the furnace used to smelt them. Most of the ancient forged iron artifacts showed $Al_2O_3/SiO_2$ with high $SiO_2$ contents and relatively low $Al_2O_3$ contents for iron ore, indicating t hat for $Al_2O_3$ below 5%, it is presumed that magnetic iron ores were reduced to bloom iron (sponge iron) with direct-reduction process for production. The temperature for extraction of wustite for $Al_2O_3$ below 1% was found to be $1,020{\sim}1,050^{\circ}C$. Considering the oxide ternary constitutional diagram of glassy inclusions, the steel-manufacturing temperature was presumed to have been near $1,150{\sim}1,280^{\circ}C$ in most cases, and minimum melting temperature of casting iron part excavated in Daeseong-ri. Gyeonggi was near $1,400^{\circ}C$, and it is thought that hypoeutectic cast iron of about 2.3% carbon was casted and fragility of cast iron was improved by decarburizing in solid state.

• Journal of Nutrition and Health
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• v.30 no.3
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• pp.318-325
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• 1997

The purpose of this study was to investigate the effect of selenium supplementation of iron accumulation of rats fed diets containing high levels or iron. Sixty male Sprague-Dawley weaning rats were fed with diets containing various levels of iron(adequate : 35ppm, 2-fold : 70ppm, 4-fold : 140ppm) and selenium(adequat : 0.05ppm and high : 0.05ppm) for 12 weeks. Feed intakes of 2-fold and 4-fold iron groups were higher than that of adequate iron group. There was no difference body weight gain across iron and selenium containing diet groups. Hemoglobin level was increasd with iron increment and decreased with selenium supplementation. Iron contents in serum and tissues were increased as iron intake was increased. Liver iron content was decreased with selenium supplementation. Selenium content in liver was decreased with iron increment and increased with selenium supplementation. In the case of iron balance, iron excretion through urine and feces was significantly increased as iron intake was increased. However, apparent absorbability and retention rate of iron were not significantly affected by dietary iron or selenium.

• Journal of Power System Engineering
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• v.12 no.3
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• pp.72-77
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• 2008

This study was investigated to know the effect of Cu addition on austempered ductile cast iron at various temperatures and times. Test results showed that the volume fraction of retained austenite and the carbon contents of retained austenite showed the greatest value at $400^{\circ}C$. Also, in case of specimens having more Cu contents, the volume fraction of retained austenite and the carbon contents of retained austenite showed the lower value. After austempering treatment, tensile strength and Impact value increased, but elongation decreased. With increasing austempering treatment temperature, tensile strength, elongation, and impact value decreased. In case of specimen having more Cu contents, tensile strength showed the higher value, but elongation showed the lower value. Damping capacity was decreased by austempering treatment and was not affected on austempering temperature and time. In case of specimen having more Cu contents, damping capacity showed the higher value.