• Journal of the East Asian Society of Dietary Life
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• v.15 no.5
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• pp.566-573
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• 2005

본 연구는 작은 생선은 뼈째로 먹을 수 있지만 큰 생선은 생선뼈를 거의 이용하지 못하여 생선의 맥에 포함되어 있는 무기질을 유효하게 이용할 목적으로 유기산을 첨가해서 생선뼈 스프를 만들었을 때, 유기산의 종류와 가열시간이 뼈로부터 용출되는 칼슘, 인 함량의 변화에 대하여 조사하였다. 생선뼈에 함유되어 있는 수분과 무기질 함량은 생선뼈의 종류에 따라 달랐고, 큰 생선의 맥일수록 수분 함량은 감소하는 경향이었다. 유기산을 첨가하여 12시간 가열했을 때 스프에 용출된 칼슘은 잿방어뼈에 구연산, 사과산을 첨가하였을 때가 $61.34\%$와 $60.50\%$로 가장 많았고, 인의 용출도 칼슘과 같은 경향이었다. 칼슘과 인의 용출량은 참치뼈에 $4\%$의 사과산을 첨가하여 12시간 가열했을 때에 573mg, 78mg으로 가장 높았다. 참치뼈 스프의 칼슘과 인의 비율은 대조군에서는 칼슘보다 인의 용출$(0.21\~0.35)$이 많았으나, 유기산을 첨가하였을 때는 칼슘의 용출$(0.98\~10.86)$이 많았다. 단백질과 총 유리아미노산의 용출은 대조군보다 유기산을 첨가하였을 때가 증가하였다.

• Economic and Environmental Geology
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• v.38 no.5 s.174
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• pp.563-570
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• 2005

The purposes of this study are to examine a field test on heavy metal removal efficiency for AMD(Acid Mine Drainage) using fish bone and apatite, and to compare those results of the laboratory & the field tests. The duration of the field test was about one month and flow rates of AMD varied from 2.53 l/min to 12.8 l/min. From the result of the field test, removal efficiencies of apatite and those of fish bone are high for As, Fe, and Pb while those of fish born is higher than those of apatite far Al, Cd, Cu and Zn which are similar to the result of the previous laboratory test. In particular, average arsenic removal efficiency of apatite is higher$(84\%)$ than that of fish bone$(75\%)$ like the result of the previous laboratory test. In case of precipitates of phosphate compounds which are generated from chemical reaction between apatite/fish bone and AMD, those generated from apatite/AMD reactionform powder-shape while those created from fish bone/AMD reaction seem to be sludge. Therefore, apatite will be used as a precipitant for mine drainages having wide range of pH based on previous studies while fish bone will be applied as a precipitantfor AMD having lower PH and high concentration of heavy metals.

• Culinary science and hospitality research
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• v.3
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• pp.123-134
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• 1997

본 연구에서는 소스 중 서양요리에서 가장 보편적으로 스톡(stock)을 주재료로 사용되는 소뼈, 생선뼈, 닭뼈 등을 이용하여 스프나 소스를 만드는데, 여기서는 brown sauce의 주재료인 사골뼈(소뼈, 돼지뼈, 소뼈+돼지뼈)의 종류를 달리하여 만든 sauce의 영양적인 성분과 관능적인 평가를 비교, 분석하였다.

• Conservation Science in Museum
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• v.2
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• pp.51-55
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• 2000

This study is an analysis of residual fatty acid of the unidentified 26 fish bone samples which were excavated from Bupchon-ri in Wonju, Kangwon province. The purpose of this study is to identify fish kind by comparing the residual fatty acid analysis with the reference data of croaker, shark, herring and weakfish. Fatty acid was separated by gas chromatography and distribution pattern was analyzed by calculating composition of each sample. Principal component analysis(PCA), one of multivariate analysis method was used to understand fatty acid distribution data.

• Economic and Environmental Geology
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• v.37 no.1
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• pp.133-142
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• 2004

The purpose of this study is to evaluate a laboratory test on arsenic removal effciency for ARD(Acid Rock Drain-age) using limestone and apatite, and on heavy metals removal efficiencies for AMD(Acid Mine Drainage) using apatite and fish bone. As a result of the laboratory test, pH, arsenic removal rate of limestone & apatite are inversely proportional to flow rates and apatite removes 100% of arsenic while limestone removes 37% of arsenic at 0.6$m{ell}$/min/kg flow rate in case of ARD treatment. And the dissolution amount of apatite is twenty five times higher than that of limestone. In case of AMD treatment, fish bone shows higher dissolution rate than apatite, and pH of outlet water reacted with fish bone is higher than that reacted with apatite. The heavy metal removal rates of fish bone are also higher than that of apatite except arsenic removal rate. The precipitate resulted from fish bone reaction with AMD seems to be biological sludge type while that resulted from apatite with AMD is inorganic solid which can settle easily compared with the biological sludge and can be cemented by gypsum. As the results, apatite can be used as a precipitant for the polluted mine waters showing wide range of pH and fish bone can be used for highly contaminated AMD.

• Culinary science and hospitality research
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• v.15 no.3
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• pp.213-224
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• 2009

The present study analyzed the sensory characteristics of fish stock, which is the base of seafood sauce, such as moisture, ash, pH, mineral, free amino acid and sensory properties according to the additions of white wine in order to improve its taste and nutrition using its effect on the minerals and free amino acid of fish bones. As white wine was added more, water and ash contained in fish bones increased and pH decreased. When 11.5% of white wine was added, minerals such as calcium, potassium and magnesium showed the highest contents; and when 7.7% of white wine was added, sodium and phosphorus showed the highest contents. The total amount of free amino acid and general acceptance were highest when 7.7% of white wine was added. The results of this study as presented above suggest that 7.7% of white wine is most appropriate in preparing fish stock.

• Journal of Fisheries and Marine Sciences Education
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• v.18 no.2
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• pp.150-163
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• 2006

A study on sliced raw fish consumption was conducted on 300 citizens of Busan (89 men and 192 women), attending high school and university, housekeepers and employees. A self-administered questionnaire was used to record the results. The results were as follows: 93 percent of the respondents appeared to like or not be reluctant to eating Maeun-Tang. Most of the panelists had eaten at a seafood restaurant. The taste of Maeun-Tang varied differently by the spicy fish soup recipe. 56 percent of the respondents appeared to want this dish to have a fiery taste. Therefore, 89 percent of the respondents appeared to desire Maun-Tang to have a standardized recipe. The qualities of four kinds of stock made of water (A recipe), anchovy added with sea tangle (B recipe), fish bone (C recipe) and vegetable (D recipe) were investigated by using sensory evaluation and instrumental analysis for amino acids and nucleotides. The C recipe score was 80.9${\pm}$15.9 and D, B recipe was $75.7{\pm}17.1$, $75.4{\pm}17.2$, respectively. The A recipe score was $61.8{\pm}22.8$. The Degree of smooth taste were D recipe >A recipe >B recipe>C recipe. The Degree of spicy taste were C recipe >B recipe >D recipe>A recipe. In sensory evaluation, the C recipe obtained the highest score for overall preference. However, no difference of extractive nitrogen content, nucleotide and amino acid contest were observed in the C recipe after cook of Maeun-Tang.

• Journal of Korean Society of Environmental Engineers
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• v.31 no.9
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• pp.735-742
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• 2009

The bone of spinal animals has a hydroxylapatite ($Ca_{10}(PO_4)_6(OH)_2$, HAp) structure which is well known as an excellent inorganic ion exchanger for various heavy metal ions in solutions. In this study, the reusability of cow-bone, pig-bone and fish-bone as a potential material for the removal of heavy metals in solutions was evaluated from the removal of Cu(II) ion in batch tests. The surface properties of three bones, calcined at different temperatures, were measured with SEM, XRD, FT-IR analyses. From the SEM analysis, a clear development of heterogeneity as well as pores having small diameter was observed as the calcination temperature increased. The results of X-ray diffraction analysis showed well developed crystallinity on the surface of calcined bones obtained at higher temperatures, suggesting a transform of amorphous type to crystalline type. Fourier transform infrared (FT-IR) analysis showed disappearance of water molecule on the surface of HAp and organic functional groups of the HAp with increasing the calcination temperatures. Cu(II) removal in the control test was below 15%. By the way, additional 40% increase of Cu(II) removal was observed in the presence of calcined bones. For three bones, Cu(II) removal was decreased as the calcined temperature increased. Cu(II) removal was increased as the solution pH increased due to a favorable condition for the cation exchange as well as precipitation.

• Proceedings of the Korean Society of Organic Agriculture Conference
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• 2009.12a
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• pp.308-308
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• 2009

유기농액비 자가제조 방법의 표준화를 위해 농가 현황조사를 통해 유기농액비 제조방법을 분류하고 제조 시기별 성분함량 변동상을 분석하였다. 조사대상 액비는 경기 9, 강원 5, 충북, 1, 충남 20, 전남 6, 경북 5, 경남 8 등 총 54종이었다. 자가제조 유기농액비에 사용된 재료는 감, 매실, 복숭아, 사과, 참다래, 토마토, 파프리카, 양파, 파, 인삼, 미나리, 민들레, 쇠비름, 쑥, 익모초, 산야초, 황기, 환삼덩굴, 으름열매, 은행과피, 배 어린 열매, 감껍질, 깻묵, 들깨대, 물미역, 쌀뜨물, 쌀겨, 꽁치, 바다생선 (잡어), 불가사리, 생선부산물(내장, 뼈 등), 액젓부산물(해산물의 뼈가 많이 함유된 물질), 동물뼈(돼지, 닭 등), 골분, 혈분, 천매암, 천일염, 계란껍질, 조개껍질, 게껍질, 새우껍질, 굴껍질, 농가부산물, 음식부산물, 구아노, 들깨 대 숯, 참깨 대 숯 등이었다. 제조방법은 기본재료+물, 기본재료+물+미생물, 기본재료+당밀, 기본재료+당밀+미생물, 기본재료+흑설탕, 기본재료+흑설탕+미생물 등이었다. 유기농액비의 화학적 특성은 다양하였으며, 혈분을 주 원료로 한 유기농액비의 화학성변화는 시간의 경과함에 따라 pH는 4.99에서 3.85로 낮아졌지만, EC, T-C, T-N, $P_2O_5$, $K_2O$, CaO, MgO, $Na_2O$, Fe, Mn, Zn 등은 높아졌다.

• Journal of Chest Surgery
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• v.6 no.1
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• pp.95-100
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• 1973

This is a report on a total of four cases of esophageal perforation due to fish bone in the Department of Thoracic Surgery, Hanyang University Hospital. The perforated portions of esophagus were upper third of esophagus, that is, cervical esophalgus principally. The complications after esophageal perforation were acute mediastinitis with mediastinal emphysema in 2 cases, acute mediastinitis with both pyothorax in one case and cervical subcutaneous abscess alone in one case. Collar mediastinostomy was required to control disturbance of cardiopulmonary function as emergency procedure. Gastrostomy was of worthy for the various purposes, that` is, for feeding, absolute rest of the esophagus, and for prevention against continuous infection from esophageal leakage. After the gastrostomy. 3 cases were healed by spontaneous closure of esophageal perforation between one to four weeks. One case expired from severe septic shock due to acute diffuse mediastinitis and both pyothorax.