• Korean Journal of Medicinal Crop Science
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• v.23 no.2
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• pp.125-131
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• 2015

In this study, we determined the ingredient analysis of harvested garlic bulb and soil analysis of four garlic-cultivated regions in Jeju, being one of the major areas of Namdo garlic production. Soil pH and electric conductivity were 7.02 and 1.03 dS/m, respectively. Soil organic matter was 4.31%. The mineral elements (potassium, calcium, magnesium, sodium, iron, manganese, copper and zinc) of Namdo garlic cultivated soil were analyzed by ICP, and calcium was the most highly contained mineral with $14.67cmol_+/kg$ and in the decreasing order of magnesium ($2.25cmol_+/kg$), potassium ($1.51cmol_+/kg$). Soluble solid and total acidity were 7.60 oBrix and 0.49%, respectively. The mineral contents of garlic bulb were in order of potassium (12,728 ppm) > sulfur (7,778 ppm) > phosphorus (4,916 ppm) > magnesium (691 ppm) > calcium (359 ppm). The content of total phenolic, total flavonoid and reducing sugar were 71.14 mg GAE/100 g, 17.64 mg QE/100 g and 26.53 mg GE/g, respectively. Alliin and allicin were 8.78 mg/g and 2.10 mg/g, respectively. The Pearson's correlation coefficients between mineral contents of soil and garlic bulb are analyzed. Macronutrients of soil is correlated with macronutrients of garlic (positive) and micronutrients of garlic (negative) contents.

• Analytical Science and Technology
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• v.20 no.6
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• pp.468-473
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• 2007

The chemical composition distribution of the surface samples collected from the loess plateau in China were estimated. Major elements concentration distribution difference between 10 different sampling site were not found except sample 3. This sample had higher contents of Ca, Mg, LOI and lower contents of Si, Fe, P, Na, Ti. And also, minor element contents such as Ba, Cr, Nb, Pb, Rb, Zr, V were lower than other samples. UCC-normalized abundances of the most elements were within $0.5-1.5{\times}UCC$ and Cr showed enrichment aspect. Rare-earth element (REE) analysis results showed light REE enriched pattern compared to heavy REE with negative Eu anomaly in condrite-normalized REE pattern.

• Proceedings of the Korea Contents Association Conference
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• 2009.05a
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• pp.1141-1149
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• 2009

In Bone Mineral Density(BMD) measurements, accuracy and precision must be superior in order to know the small changes in bone mineral density and actual biological changes. Therefore the purpose of this study is to increase the reliability of bone mineral density inspection through appropriate management of image quality from machines and inspectors. For the machine management method, the recommended phantom from each bone mineral density machine manufacturer was used to take 10~25 measurements to determine the standard amount and permitted limit. On each inspection day, measurements were taken everyday or at least three times per week to verify the whether or not change existed in the amount of actual bone mineral density. Also evaluations following Shewhart control chart and CUSUM control chart rules were made for the bone mineral density figures from the phantoms used for measurements. Various forms of management became necessary for machine installation and movement. For the management methods of inspectors, evaluation of the measurement precision was conducted by testing the reproducibility of the exact same figures without any real biological changes occurring during reinspection. There were two measurement methods followed: patients were either measured twice with 30 measurements or three times with 15 measurements. An important point to make regarding measurements is that after the first inspection and any other inspection following, the patient was required to come off the inspection table completely and then get back on for any further measurements. With a 95% confidence level, the precision error produced from the measurement bone mineral figures produced a precision error of 2.77 times the minimum of the biological bone mineral density change (Least significant change: LSC). In order to assure reliability in inspection, there needs to be good oversight of machine management and measurer for machine operation and inspection error. Accuracy error in machines needs to be reduced to under 1% for scientific development in bone mineral density machines.

• Journal of Life Science
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• v.5 no.4
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• pp.190-202
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• 1995

Two oriental melons cultivars, ‘Geumssaragi Euncheon’(GSEC) and ‘House Eunchon’(HEC), were grafted onto different rootstocks and the growth, mineral contents and fruit quality were examined. The seedlings grafted onto‘Geumtozwa’rootsticks showed about 10% defected seedling loss(wilting or dwarfing0as compared to the little or no loss in the seedlings grafted onto 'Sintozwa' or 'Chamtozwa' rootstocks. The seedings grafted onto 'Sintozwa' or 'Chamtozwa' rootstocks also exhibited better vine growth as compared to the intact seedlings or the seedlings grafted onto 'Geumtozwa' rootstocks. The fruits growth, as measured by fruits length, fruit diameter and fruit fresh weight, was accelerated by the rootstocks especially by 'Sintozwa' and 'Chamtozwa' . Intact oriental melons showed the highest soluble solids content in the fruit pericarp followed by 'Chamtozwa' rootstocks. Sucrose contents were higher in the seedling grafted onto 'Sintozwa', whereas higher glucose and fructose contents were measured in intact GSEC fruits or HEC fruits on 'Chamtozwa' rootstock. As compared to the intact plants, the seedling grafted onto 'Sintozwa' rootstock showed higher N. P and K and lower Ca and Mg contents in leaves, stems, roots and fruits. 'Geumtozwa' rootstock, developed specially for oriental melons, showed very similar pattern of mineral absorption or distribution as compared to the intact plants.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.1058-1063
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• 1999

The purpose of this study was to investigate the differences in proximate composition, free sugars, organic acids, fatty acids, amino acids, mineral components, hunter color values and calory values between freeze dried and steam dried Gastrodia elata Blume. Crude fat and crude fiber decreased during manu facture of steam dried Gastrodia elata Blume. The contents of sugars in steam dried Gastrodia elata Blume decreased during manufacture than that of freeze dried Gastrodia elata Blume. The contents of malic acid, oxalic acid, ketoglutaric acid, malonic acid and succinic acid in freeze dried were similar to those in steam dried Gastrodia elata Blume. Citric acid decreased in steam dried Gastrodia elata Blume. The contents of linoleic acid, palmitic acid and oleic acid in freeze dried were similar to those in steam dried Gastrodia elata Blume. The contents of free amino acids in steam dried Gastrodia elata Blume decreased during manufacture. The mineral component contents of the Gastrodia elata Blume were greater in the order of Mn

• Culinary science and hospitality research
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• v.23 no.3
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• pp.158-165
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• 2017

This study examined the components and physicochemical properties of citrus peel as a natural health food source by measuring the general and antioxidative contents of citrus peel. Total contents of carbohydrates, crude protein, crude lipid, and ash were 72.1%, 6.6%, 1.3%, and 3.7% respectively. Caloric content of citrus peel was 334.5 kcal, while total dietary fiber was 32.1%. Regarding mineral contents, Ca was the most abundant mineral, followed by K, Mg, and P. Total phenol contents of the 70% ethanolic extracts of citrus peel was $66.4{\pm}8.74mg\;GAE/g$. Total flavonoid contents of the 70% ethanolic extracts were $14.4{\pm}3.28mg\;RE/g$. The antioxidative activities of citrus peel were significantly increasing in a dose dependent manner on DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging, ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt) radical scavenging, FRAP(ferric reducing antioxidant power) activity and reducing power. Therefore, the general nutrients and other antioxidant bioactive materials in citrus peel proved that citrus peel possesses a high potential materials as a nutritious food.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.4
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• pp.285-290
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• 1990

The mineral contents of Japonica(34 varieties) and J/Indica(25 varieties) brown rices sho-wed that phosphorus an magnesium contents were statistically different. However iron and magnesium contents were significantly different between Japonica and J/Indica milled rices. The coefficients of variance for minerals of brown and milled rices were lowever in J/Indica than Faponica Barieties. The contents of calcium magnesium iron copper manganese and zinc of Japonica brown rices were positively correlated with those of milled rices. on the other hand J/Indica brown rices had a positive correlation with milled rices in calcium copper manganese and zinc and a negative correlation in iron. Milled rices of both Japonica and J/Indica varieties showed similar results in terms of correlation among minerals.

• Korean Journal of Plant Resources
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• v.12 no.3
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• pp.215-220
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• 1999

To find out the temporal and spatial variations in contents of sugar, phenolic compounds and mineral, the sap of Acer mono MAX. were harvested from several regions and periods, and those contents were determined by solvent fractionation, TLC, HPLC and atomic absorption spectrophotometer. Most of all the free sugar contained in the sap of Acer mono MAX. was sucrose, with range of 1.35 to 3.41%. The content of total phenolic compound in the sap of Acer mono MAX. was distributed from 0.034 to 0.151 mg/100m1, and most of phenolic acid was phloroglucinol. The contents of Na, K, Ca and Mg were ranged from 24.11 to 33.15, from 13.75 to 22.10, from 47.19 to 88.00 and from 2.48 to 6.31 ppm, respectively. Contents of sugar, phenolic compounds and mineral decreased sharply at the later harvest. Comparing two different methods of the sap harvest, bore method and groove method, the contents of compounds in the study were determined higher with groove method.

• Journal of The Korean Society of Grassland and Forage Science
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• v.12 no.3
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• pp.138-144
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• 1992

This study was carried out to determine the effects of lime(0, 300 kg/lOa) and phosphate application( 0, 20, 40, 80 kg/lOa) on mineral contents in herbage when 5 pasture species(orchardgrass, tall fescue, perennial ryegrass, redtop and ladino clover) were grown in pot of black(B) and very dark brown (VDB) volcanic ash soil of Cheju island, respectively. P content of orchardgrass and perennial ryegrass were higher in VDB than in B (P<0.01), but other grasses were not different between two soil types. Also, Ca and Mg contents of ladino clover were higher in VDB than in B, but other grasses were not different between two soil types. P and K contents were not affected by lime but Ca and Mg contents were increased by lime application in most of the pasture species. P, Ca, Mg and Na contents of all pasture spesies were increased by phosphate application(P< 0.Ol)except for Ca content of tall fescue. K and Fe content were decreased, with increasing phosphate application but Zn content was not changed by phosphate application.

• Korean journal of food and cookery science
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• v.19 no.3
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• pp.271-279
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• 2003

This study was conducted to investigate the sensory and physicochemical properties of beef consomme made with different boiling times (1, 2, 3 and 4hrs). The sensory properties were evaluated with respect to both the acceptability (color, smell, mouth feel, taste, overall acceptability) and intensity characteristics (color, smell, clarify, taste). From the results, the 3hr treatment was most favored for color, smell, mouth feel, taste and overall acceptability, from the sensory evaluation tests. According to a quantitative descriptive analysis of the sensory evaluation for the product, the color, smell and taste gave higher scores with increases in the boiling time. As for the physicochemical characteristics, the pH was increased with increasing boiling time. The reducing sugars, turbidity and viscosity increased with increasing boiling time. The colorimetric lightness values (L) decreased, and redness (a), yellowness(b) and color difference values (ΔE) increased with increasing boiling time. There were 18 free amino acids identified; the alanine, glutamic acid, arginine and leucine contents were high in the free amino acids of the consomme made with different boiling times. There were 3 free sugars identified, glucose, fructose and sucrose. The free sugar contents increased with increasing boiling time. There were changes in the mineral contents of the consomme made with different boiling time; with high K, Na and P contents. The mineral contents increased with increasing, boiling time. The results showed the consomme made by boiling for 3hrs was superior in both its sensory and physicochemical qualities.