• Title, Summary, Keyword: Mineral

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Survey on the Local Residental Utilization and the Mineral Content of Mineral Water in Chung Nam Area (충남 지역 주민들의 약수 이용 실태 및 무기질 함량에 관한 조사 분석)

  • Song, Eun-Seung;Kim, Eun-Gyung;Woo, Na-Ri-Yah
    • The Korean Journal of Food And Nutrition
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    • v.19 no.4
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    • pp.515-525
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    • 2006
  • Survey was done to total 250 people to analyze characteristics of water quality in 5 widely used mineral water springs-(Teajosan(a), Leechungmukong(b), Onju(c), Yeongin(d), Crown(e))-in Chung-nam area and local mineral water usage. And the content of mineral and physico-chemical properties were compared in 5 sites. The largest users of mineral water spring was $40{\sim}50's$ of ages. Among those mineral water spring users, 52.5% had regular dietary habit and 32% showed improvement in lift habit after using mineral water spring. The mineral water spring users were engaged in student, housewife, professional, self-employed, etc. Those who were highly interested in health were likely to use mineral spring water more often regardless of age and occupation. Five mineral water springs differed in contents of mineral. The average content of minerals was $Ca\;28.5mg/{\ell},\;K\;1.5mg/{\ell},\;Mg\;5.3mg/{\ell},\;Na\;14.3mg/{\ell}$. 'K index' was an indicator of healthy water, and 'O index' was an indicator of tasty water. According to K indek and O index, waters of a b, c and e area were classified as 'tasty and healthy water', and water of e area had the highest values in both K and O index d area was classified as 'tasty water.'

Quality of Cookies Formulated with Jeju Magma Seawater (제주 용암해수로 제조한 쿠키의 품질특성)

  • Jung, Sung Hyun;Jeon, Soojeong;Young, Mikhail;Moon, Yoo Jin;Hong, Ye Eun;Kweon, Meera
    • Korean journal of food and cookery science
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    • v.33 no.3
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    • pp.292-299
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    • 2017
  • Purpose: The present study explored cookie making performance using Jeju magma seawater to elucidate the effects of minerals in water on quality of baked goods. Methods: Seven water samples were analyzed for their mineral content, pH and water hardness. Starch pasting properties of flour in water samples was analyzed using RVA, and cookie making performance using water samples was evaluated with the AACCI wire-cut cookie baking method. Quality of cookies was measured by weight loss during baking, cookie geometry, color, and firmness. Results: Hardness of water samples ranged from 0-4200, and mineral content was in the order of magma seawater > 100% ED mineral water > 50% ED mineral water > 10% ED mineral water > tap water > Samdasoo > distilled water. RVA results showed that water hardness exhibited significant relationships with pasting temperature (p<0.05, R=0.863), peak viscosity (p<0.001, R=0.944), final viscosity (p<0.05, R=0.861), and setback (p<0.05, R=0.782). Cookie baking results showed that cookie diameter increased in the order of magma seawater < 100% ED mineral water < 50% ED mineral water < 10% ED mineral water $\approx$ tap water < Samdasoo < distilled water. Conclusion: As mineral content in water increased, flour pasting temperature and viscosity increased, whereas cookie diameter decreased with color fading. However, cookies formulated with 50% ED mineral water showed similar cookie geometry and texture to those with tap water. Therefore, controlling the mineral content of water can be successfully applied to produce mineral-enriched cookies.

Effect of Exercise and Calcium Supplementation on Bone Mineral Density and Bone Mineral Content in Growing Female Rats

  • Park, Mi-Ja
    • Journal of Community Nutrition
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    • v.4 no.3
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    • pp.195-201
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    • 2002
  • The purpose of this study was to examine the effects of dietary calcium supplementation and exercise on bone mineral density and bone mineral content of growing female rats. The exercise and control group were fed a diet containing 0.5% calcium and Ca supplementation group were fed a diet containing 1.0% calcium diet. The exercise group ran on a rodent treadmill (speed of 15m/min for 30 min) three days per week during the 3-week study period. Bone mineral density (BMD) and bone mineral content (BMC) of spine and femur were determined by using dual energy x-ray absorptiometry (FIXI-mus, GE Lunar Radiation Cooperation, Madison, WI, USA). The exercise group had significantly greater (6.25%) spine BMD compared to the nonexercise group and the exercise group had but not significantly greater spine BMC (7.1%) compared to nonexercisers. Femur BMD and BMC divided by the rats final body weight appears to have a higher BMD (7.5%) and BMC (4.5%) in the exercise group, which indicates that exercise had a positive influence on femur bone mineral density and bone mineral content. The supplementation of calcium did not significantly affect spine and femoral BMC and BMD for the 3 weeks experimental period. It can be concluded that when calcium intake meets the recommended, exercise is beneficial for acquisition of spine bone mineral density in young growing female rats. (J Community Nutrition 4(3) : 195∼201, 2002)

Dietary calcium intake, physical activity, and bone mineral density in elderly men (노년기 남성의 칼슘 영양 상태, 육체적 활동량과 골격 대사에 관한 연구)

  • 이명희
    • Journal of the Korean Home Economics Association
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    • v.29 no.3
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    • pp.61-69
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    • 1991
  • The relationships between nutrients intake, physical activity and bone mineral density were investigated in 19 elderly men aged 71-80 years. A trained nutritionist interviewed usual dietary intake and daily activity with a questionnaire, and bone mineral density was measured at the lumbar spine and three regions of the proximal femur (femur neck, Ward's triangle and trochanter) with a Luna DP3 dual photon absorptiometry. The correlations between dietary calcium intake and bone mineral density at the lumbar spine and trochanteric region were significant at P<0.05 and P<0.01 level respectively. the significant correlations were also found between vitamin A(P<0.005), riboflavin(P<0.01), and ascorbic acid(P<0.05) intake and bone mineral density at these sites. Higher physical activity was associated with greater bone mineral density of four sites, but this was not significant. But there were significant relationships between total energy expenditure and bone mineral density of the lumbar spine(P<0.01), femur neck (P<0.05) and Ward's triangle(P<0.05). In this study the results revealed that bone mineral density of the lumbar spine and trochanteric region were associated with dietary calcium intake. And bone mineral density of the femur neck and Ward's triangle were related to physical activity but not to nutrients intake. In conclusion, dietary calcium intake seems to be a important factor for greater bone mineral density. Further evidence will be needed that physical activity protects against bone fracture and osteoporosis in the edlerly.

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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
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    • v.15 no.1
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    • pp.119-125
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    • 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.

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MINERALOGICAL, FLUID INCLUSION AND ISOTOPE STUDIES AT THE CINEAM EPITHERMAL GOLD DEPOSIT WEST- JAVA(Review on epithermal gold deposit in Java)

  • Widi, Bambang-Nugroho;Sunuhadi, Dwi-Nugroho;Bambang-Setiawan
    • Proceedings of the KSEEG Conference
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    • pp.19-19
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    • 2003
  • Cineam gold deposit is one of an epithermal gold deposit of Low Sulfidation type, which is located in the Sunda-Banda magmatic Arc Zone. Its existence in this region has led to a new concept or few point on the Sunda - Banda Magmatic Arc. Even the deposit is classified as a small scale in mine, however, mineralogically, fluid inclusion and isotopes studies are very interesting to be studied. (omitted)

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