• Title/Summary/Keyword: mineral contents

Search Result 1,804, Processing Time 0.03 seconds

Developing Web Contents for Rock-forming Mineral Observation under Polarizing Microscope (편광현미경을 이용한 조암광물 관찰 웹 컨텐츠 개발)

  • Lee, Chang-Zin;Park, Cheol-Mo;Ryu, Chun-Ryol
    • Journal of the Korean earth science society
    • /
    • v.30 no.2
    • /
    • pp.176-184
    • /
    • 2009
  • The purpose of this study is to develop and apply the web contents about the optical characteristics of rock forming minerals. The web contents developed in this study are fundamentally made up so as to show clearly the learning objective and the teaching and learning contents, and to review one content easily and search for another content freely. In addition to the web contents, the photos and moving images of the optical characteristics of rock forming minerals cited in the middle and high school textbooks are demonstrated for the students to recognize the mineral characteristics on the screen. The analysis on the quality level and teaming effect of teaching and teaming materials based on the investigation of the MALSAM after the application of the web contents to the class, showed that most students evaluated were effective for understanding the optical characteristics of the rock-forming minerals. About 62% of the students who used the web contents were able to identify the rock-forming minerals on the thin section under the polarizing microscope.

Preparation and Quality Evaluation of Kimchi using Mineral Water in Sea Rock (천연 해저 암반수 김치의 제조 및 품질 평가)

  • Hahn Young-Sook
    • Journal of the East Asian Society of Dietary Life
    • /
    • v.15 no.1
    • /
    • pp.119-125
    • /
    • 2005
  • A kind of mineral water obtained from the basing of deep under the sea was reported to have a characteristic mineral composition and its effect on the quality of Kimchi was evaluated in this study. Kimchi samples were prepared with NaCl and the mineral water under rock floor as sources of salt together with fermented seafoods and fermented at 20 for 6 days. The qualities of Kimchi were evaluated by analyzing the pH, acidity, number of viable cell, lactic acid bacteria, sensory properties and texture profiles during fermentation. The pH and total acid contents were not different among Kimchi samples. The microbiological changes were not observed in the samples. The sensory scores of Kimchi containing NaCI and fermented sandlance sauce, and of Kimchi containing the mineral water under sea rock floor with fermented seafoods were significantly higher than those of the others. On the other hand, Kimchis prepared with NaCl alone or mineral water under sea rock floor alone earned the lowest sensory scores among the tested samples with an exception of firmness of the sample made with the mineral water. As the Kimchi fermentation proceeds, the hardness value of Kimchi prepared with the mineral water became higher than that of Kimchi with NaCl. This study suggests that the mineral water under sea rock floor could be useful to keep the texture of Kimchi firm during the fermentation.

  • PDF

The Relation among Bone Mineral Density, Ca and Mg Contents in Hair and Nail, and Nutrient Intakes of Preschool Children in Chungnam District (충남지역 미취학 아동의 골밀도, 두발과 손톱의 칼슘과 마그네슘 함량 및 영양 섭취와의 상관성)

  • Choi Mi-Kyeong;Bae Yun-Jung;Sung Chung-Ja
    • Journal of Nutrition and Health
    • /
    • v.38 no.7
    • /
    • pp.544-552
    • /
    • 2005
  • This study was conducted to examine the correlation among bone mineral density (BMD), hair and nail calcium and magnesium contents, and nutrient intakes in preschool children in Chungnam district. A total of 111 preschool children (61 boys, 50 girls) measured the anthropometric characteristics, the bone mineral density of carpus using DEXA and hair and nail calcium and magnesium contents were analyzed by ICP spectrometer. The average ages of the study subjects were 55.7 months in boys and 53.0 months in girls (3.8${\~}$7 years). The birth height and weight of subjects were 51.0 cm and 3.3 kg in boys and 50.3cm and 3.2kg in girls, respectively. The average height, weight, $\%$ body fat, and obesity index were 111.6 cm, 19.6 kg, $15.0\%,\;96.1\%$ in boys and 108.6 cm, 18.5 kg, $17.5\%,\;98.1\%$ in girls, respectively. The bone mineral density in carpus was $0.25 g/cm^2$ in boys and $0.24 g/cm^2$ in girls. The hair calcium and magnesium contents were 440.9 ppm, 16.4 ppm in boys and 373.2 ppm, 28.9 ppm in girls. The nail calcium and magnesium contents were 9.4 ppm, 2.1 ppm in boys and 10.4 ppm, 2.4 ppm in girls. The intakes of energy, calcium, iron, zinc, vitamin A. niacin, and vitamin C did not meet the Korean RDAs. The ultradis and average carpus BMD were positively correlated to the plant calcium intake (p < 0.05, p < 0.05). And the ultradis, distal, and average carpus BMD were positively correlated to the plant iron intake (p < 0.05, p < 0.05, p < 0.05). The average bone mineral density in the carpus was positively correlated to the nail magnesium content (p < 0.05). Therefore, more systematic studies to investigate the roles of iron and calcium intakes, nail magnesium content in bone development of preschool children were required.

Separation and Mineralogy of Marine Sand Near Haeju bay, North Korea (북한 해주만 부근 해사의 선별 및 광물학적 특성)

  • Chae, Soo-Chun;Shin, Hee-Young;Bae, In-Kook;Kwon, Sung-Won;Lee, Soo-Jung;Kim, Wan-Tae;Lee, Chun-Oh;Jang, Young-Nam
    • Journal of the Mineralogical Society of Korea
    • /
    • v.22 no.3
    • /
    • pp.217-227
    • /
    • 2009
  • Heavy minerals in the marine sand near Haeju bay, Hwanghae-do, North Korea were separated using the gravity and the magnetic separators. And their mineralogical study was carried out. Ilmenite, magnetite, hematite, zircon and monazite were observed as the valuable minerals, and quartz, orthoclase, muscovite, hornblende and garnet existed as gangue minerals. In the result of quantitative analysis with SIROQUANT program, the contents of the valuable minerals separated with the 2nd gravity separation (the shaking table separation), the 1st magnetic separation (rare earth magnetic separation) and the 2nd magnetic separation (the Eddy current magnetic separation) were increased into 4%, 10% and 76~89% (under the condition of 7000 G and 10000 G in magnetic strength), respectively. The contents of ilmenite, monazite and zircon recalculated from the chemical composition differed from the results of the quantitative analyses by SIROQUANT program, but the entire tendency bears some analogy with it. Under the conditions of 7000 G and 10000 G in 2nd magnetic separation the contents of ilmenites were concentrated with 53% and 66%, respectively. The content of monazite was 1.2% in the magnetic fractions of the 1st magnetic separation. The content of zircon was shown 1.4% under the condition of 10000 G in the 2nd magnetic separation, and was displayed 9% in +50 mesh of non-magnetic fraction of 1st magnetic separation, especially.

Nutritional characteristics of horsemeat in comparison with those of beef and pork

  • Lee, Chong-Eon;Seong, Pil-Nam;Oh, Woon-Young;Ko, Moon-Suck;Kim, Kyu-Il;Jeong, Jae-Hong
    • Nutrition Research and Practice
    • /
    • v.1 no.1
    • /
    • pp.70-73
    • /
    • 2007
  • This study was conducted to determine the nutritional characteristics of horsemeat and bone meal in comparison with those of beef and pork presented by Dietary Reference Intakes For Koreans. Longissimus muscle and large metacarpal bone samples were collected from 20 fattened Jeju horses. Muscle samples were subjected to proximate analysis, assays for fatty acid profile and minerals, and bone samples to mineral assays. Horsemeal had similar levels of protein (21.1 vs 21.0 or 21.1%) and lower levels of fat (6.0 vs 14.1 or 16.1%) compared with beef or pork, respectively. Horsemeat had much higher levels of palmitoleic (8.2 vs 4.4 or 3.3%) and $\alpha-linolenic$ (1.4 vs 0.1 or 0.6%) acids than beef or pork, respectively. Linoleic acid was much higher in horsemeat (11.1%) and pork (10.1%) than in beef (1.6%). PUFA:SFA and n-6:n-3 ratios in horsemeat were 0.29 and 10.2, respectively. There were no big differences in mineral contents between horsemeat, beef and pork. For daily recommended mineral intakes of male adults (Dietary Reference Intakes For Koreans), phosphorus, sodium, potassium, iron, zinc and copper can be provided up to 24, 2.5, 6.7, 21, 26 and 40%, respectively, by 100 g raw horsemeat, but calcium and manganese levels are negligible. Horse cannon bone had much higher mineral contents especially in calcium (10,193 mg/100 g), phosphorus (5,874 mg/100 g) and copper (0.79 mg/100 g). Thiamin, riboflavin, niacin and retinol contents were 0.20, 0.21, 1.65 mg/100 g and $30{\mu}g/100g$, respectively. But ascorbic acid and beta-carotene were not detected. Our data demonstrated that higher levels of palmitoleic and $\alpha-linolenic$ acid in horsemeat than in beef and pork may be beneficial for human health. Horsemeat and bone meal are a good source of some minerals and vitamins.

A Logitudinal Study of Macro-Mineral Concentrations in Human Milk (수유 기간에 따른 모유의 다량 무기질 농도 변화에 관한 연구)

  • 문수재
    • Journal of Nutrition and Health
    • /
    • v.26 no.9
    • /
    • pp.1098-1109
    • /
    • 1993
  • The purpose of this study was to investigate macro-mineral contents in human milk longitudinally from 2 days to 12 weeks postpartum. Milk samples were collected from 34 healthy lactating women. Calcium, Phosphorus, magnesium, sodium and potassium were analyzed. Concentrations of the minerals except for magnesium differed significantly within the lactation period. The levels of sodium and potassium declined linearly over the first 12 weeks of lactation, but that of phosphorus increased. Statistically significant quadratic trends were observed in phosphorus and sodium concentrations. There was no significant correlation between maternal age and mineral concentrations throughout the lactations period. In addition, no significant differences were found between the primipara and the multipara for mineral concentrations in human milk. Mineral intake of lactating women did not affect the individual mineral concentrations of milk. However, the protein and fat intake of lactating women had a significant correlation with sodium and potassium concentrations. The following four pairs of minerals : potassium and calcium, potassium and phosphorus, sodium and magnesium, and calcium and phosphorus showed a positive correlation with each other in human milk.

  • PDF

Physicochemical Properties of Introduced and Domestic Sesame Seeds (국내산과 국외산 참깨의 이화학적 특성 비교)

  • 강명화;류수노;방진기;강철환;김동휘;이봉호
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.29 no.2
    • /
    • pp.188-192
    • /
    • 2000
  • To obtain basic information for the quality evaluation, the introduced or domestic sesame seeds were investigated to measure proximate components (crude protein, ash, mineral and oil) and isolated by preparative HPLC system for lignan contents. Although crude protein contents were the highest in Sudan sesame seeds, lipid, ash and mineral contents were not significantly(p<0.05) different between introduced and domestric sesame seeds. Unsaturated fatty acids such as oleic and linoleic acids were the highest in the domestic sesame seeds. The Mg content of domestic sesame seeds also was larger than that of introduced sesame seeds. A Ca content of domestic sesame seeds, however, was significantly (p<0.05) lower than that of China. Lignan contents, the most important component known as antioxidant, were significantly (p<0.05) higher in domestic sesame seeds than other sesame seeds tested. Our findings suggest that domestic sesame seed has the best quality in terms of the functional components.

  • PDF

Studies on the Change of Minerals during Yakju Brewing(I) (Aspergillus kawachii를 이용한 약주 양조법에 따른 무기물의 변화 I)

  • 이상영;임형식;박계인
    • Korean Journal of Microbiology
    • /
    • v.13 no.3
    • /
    • pp.116-122
    • /
    • 1975
  • Calcium and magnesium in polished rice, polished barley, what flour, and corn which were used for Yakju fermentation were determined by atomic absorption spectrophotometry and their quantitative changes in the filtrates of mashes were checked at 24 hours intervals dueing the whole brewing period. The results obtained were as follows. 1) Mineral contens of raw materials(mg% of each anhydrous materials). Ca : polished rice 8.21, polished barley 26.11, wheat flour 66.10, corn 86.63 2) Mineral contents of kojies made from raw materials (mg %of each anhydrous materials). Ca : rice koji 26.36, barley koji 97.61, what flour koji 87.69, corn koji 16.13, seeding koji 28.76 Mg: rice koji 29.29, barley koji 39.84, what flour koji 244.50, corn koji 102.64, seeding koji 143.79 3) Quantitative changes of minerals in the fitrates of mashes. Calcium contents in the filtrates of mashes were increased gradually after mashing in the first stage but unchanged till the mashes were ripened after mashing in the second stage. On the other hand, magnesium cotents were decreased gradually after increase in the the other hand, magnesium contens were decreased gradually after increase in the first stage but showed a tendency to increase gradually in the second stage. 4)Mineral contents of Yakjues produced, marketing Yakju, and natural water for brewing (g/ml). Ca : rice Yakju 72.38, barley Yakju 84.08, what flour Yakju 105.32, corn Yakju 71.26, marketing Yakju 71.50, natural water for brewing 51.25 Mg :rice Yakju 93.67, barley Yakju 62.39, wheat flour Yakju 273.34, corn Yakju 321,60, marketing Yakju 90.00, natrual water for brewing 20.00 5) Mineral contents of Yakju residues (mg% of each anhydrous matrials). Ca : rice Yakju residues 209.70, barley Yakju residues 62.83, what flour Yakju residues 133.92, corn Yakju residues 60.64 Mg : rice Yakju residues 15.62, barley Yakju residuet 13.22, wheat flour Yakju residues 59.10, corn Yakju residues 67.38

  • PDF

Relationships Between Growth Characteristics as well as Mineral Consents of Ginseng Seedlings and Yield of Ginseng Roots (묘삼의 생육특성 및 무기성분과 인삼생산과의 관계)

  • 이종철;안대진
    • Journal of Ginseng Research
    • /
    • v.22 no.4
    • /
    • pp.294-298
    • /
    • 1998
  • This study was conducted to investigate the effects of growth characteristics and mineral contents of ginseng seedling grown in different locations on ginseng growth and root yield. Ginseng seedling produced in 16 farmers' field at the semi-Yangjik seedbed were planted and cultivated in a field with same cultural practices. Missing plant was increased with increased year of ginseng age, especially severe at 5-year-old ginseng. Rate of missing plant was different among the origins of the seedling, even with the same weights. Negative correlation was noted between the missing rate of 3-year-old ginseng plants and NH4-N content of the seedling, but positive correlation between the missing rate and K2O and Ca contents of the seedling. Root yield of 6-year-old ginseng was also affected by the origins of ginseng seedlings. Root yield was high in ginseng plant from 0.6∼0.9 g see dings compared to those from over 0.9 g seedlings.

  • PDF

Comparison of Mineral Content and External Structure of Various Salts (소금의 종류별 미네랄 함량과 외형구조 비교연구)

  • 박건영;하정옥
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.27 no.3
    • /
    • pp.413-418
    • /
    • 1998
  • There are several types of salts that classifed into raw salts(Chunil salt, Saeng salt), purified salts (NaCl reagent grade, Hanju salt) and processed salts(Gueun salt, Saeng kum, Bamboo salt) in Korea. Their major element is NaCl but raw salt from sea water contains other minerals such as K, Mg and S. Mineral contents of the various kinds of salt analyzed with ICP-AES and AAS were different, especially on the contents of K, Mg and Ca. Chunil salt was abundant in Ca(1,037ppm), K(3,707ppm), Mg(10,266ppm) and S(7,459ppm), and salt water from the Chunil salt contained small amounts of Pb, Al, Cr and Hg. Processed salts contained high levels of Ca, K, Mg and Fe. Especially, high levels of K, P, Fe and Ge were detected in bamboo salt. Purified salts showed regular crystal form and raw salts exhibited irregular crystal form under the SEM. The processed salts were not crystal form, but fused and irregular round form.

  • PDF