• Economic and Environmental Geology
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• v.52 no.4
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• pp.259-274
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• 2019

Using portable XRF and SWIR analyzer, the characteristics of element dispersion and wallrock alterations induced by interaction between hydrothermal fluids and host rocks were investigated and ore exploration factors were estimated for the orogenic-type Samgwang Au deposits. On this purpose, in-situ measurements were conducted for 804 spots at regular intervals with a total of 4,824 times for host rocks, consisting of schist and gneiss, and altered wallrocks contacted with quartz veins in the Bonhang adit of the deposit, and the results were compared with quantitative data obtained by XRF and ICP analysis. The regression coefficients are 0.88 for major elements and 0.56 for trace elements, excluding V. For polished rock slabs, better results came out for major elements, 0.97 and for trace elements, 0.65. In altered wallrocks contacted with quartz veins, elements such as Fe, Zn, and Rb exhibit positive correlations with As in concentrations, while V forms a negative trend. Contour maps demonstrate that As, Zn, Rb, Fe, Ti, Cr, and Ni are enriched together near quartz veins, showing similar elemental behaviors. In-situ analysis using portable SWIR analyzer represents that schist and gneiss contain mica, illite, chlorite, sericite, amphibole, and epidote, while illite, sericite, gypsum, and mica are present in the altered rocks contacted with quartz veins. In contour maps, chlorite occurs mostly in host rocks, while sericite is concentrated near quartz veins. These results are similar to those of previous studies for element dispersion and hydrothermal alteration, and support the possibility for application of in-situ analysis on the exploration of orogenic gold deposit.

• Journal of Nutrition and Health
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• v.52 no.1
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• pp.73-89
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• 2019

Purpose: This study was conducted to identify the dietary life and nutritional status of Korean elementary school students according to breakfast frequency and to clarify the relationship between breakfast frequency of elementary school students and parental dietary and social environmental factors. Methods: This study used data from the 2013 ~ 2015 Korea National Health and Nutrition Examination Survey (KNHANES VI). The subjects were 1,325 elementary school students aged 6 to 11 years old. Subjects were categorized into two groups: a skipping breakfast group (ate breakfast 0 ~ 4 times per week), eating breakfast group (ate breakfast 5 ~ 7 times per week) by sex and grade (lower grade: 1st ~ 3rd/upper grade: 4 th ~ 6 th). Results: Among upper grade boys and girls, the skipping breakfast group had a higher rate of childhood obesity than the eating breakfast group. In lower grade boys, the mothers of the skipping breakfast group had higher rates of economic activity and eating breakfast alone without family members than the mothers of the eating breakfast group. For lower grade boys and girls and upper grade boys, the skipping breakfast group had a higher rate of parents who did not eat breakfast than the eating breakfast group. The energy intake of the breakfast consumed by all subjects was less than 25% of the Estimated Energy Requirements (EER). Moreover, for upper grade boys and girls, the skipping breakfast group had a higher rate of subjects whose daily intake was below the Estimated Average Requirement (EAR) for iron than the eating breakfast group. Conclusion: Breakfast frequency of elementary school students was related to childhood obesity. The frequency of eating breakfast among elementary school students was related to the dietary life factors of parents such as breakfast frequency and dietary condition. Intake for breakfast was less than 25% of the EER, while the skipping breakfast group had a higher rate of subjects whose daily intake was below the EAR for iron than the eating breakfast group. Therefore, it is necessary to consider diverse forms of policy support such as opening nutrition education programs for parents and practicing morning meals at school for elementary school students to provide regular and balanced breakfasts.