• Journal of Food Hygiene and Safety
• /
• v.20 no.3
• /
• pp.128-133
• /
• 2005

Ash of Anadarac tegillarca granosa shell was used for preparation of calcium lactate and calcium citrate, and improvement of their purity was carried out by using ammonium chloride process (ACP) and ammonium nitrate process (ACP). Purity of calcium lactate and calcium citrate made by the reaction of ash of Anadarac tegillarca granosa shell with lactic acid solution and with citric acid solution was 94.35-96.72 and $87.58-93.06\%$, respectively. However, purity of calcium lactate and calcium citrate prepared with purified calcium carbonate pre-purified from the ash of Anadarac fegiliarca granosa shell using ACP and ANP method was 99.53-100.34 and $99.32-99.88\%$, respectively. The purity of these calcium products were higher than those of calcium lactate and calcium citrate made with ash of Anadarac tegillarca granosa shell. Whiteness of calcium lactate and calcium citrate prepared with purified calcium carbonate pre-purified using ACP and ANP method was 94.8-98.5 and 99.4-101.5, respectively. Whiteness of these calcium products was higher than that of calcium lactate (91.8) and calcium citrate (92.9) made with the ash of Anadarac tegillarca granosa shell. Therefore, we estimated that calcium lactate and calcium citrate prepared with purified calcium carbonate using ACP and ANP method could be used potentially as a food additive for calcium supplement.

• Korean journal of food and cookery science
• /
• v.24 no.6
• /
• pp.876-881
• /
• 2008

The aim of this study was to evaluate the quality characteristics and antioxidant activities of green tea garlic paste added calcium. Garlic was heated with green tea and charcoal at high temperature ($120^{\circ}C$) and high pressure ($1.5\;kgf/cm^2$) for 20 min, and then added several calcium sources (calcium carbonate, calcium citrate, calcium lactate, mixed calcium, calcium powder). Calcium carbonate, mixed calcium or calcium powder significantly increased pH of green tea garlic paste (p<0.05). All kinds of calcium sources significantly increased the viscosity of green tea garlic paste (p<0.05). Solid soluble content of green tea garlic paste was increased only in calcium citrate and calcium powder groups. Lightness, redness and yellowness of green tea garlic paste with calcium were increased, compared with control group (green tea garlic paste without calcium). The antioxidant activities by DPPH and hydroxyl radical scavenging activity of green tea garlic paste added calcium citrate, calcium lactate or calcium carbonate group were much higher than those of the other control groups. The garlic odor and garlic taste by sensory test were significantly weaker in calcium carbonate or calcium citrate group (p<0.05). Based on these results, it was suggested that calcium carbonate or calcium citrate is appropriate material for deodorizing and fortifying agent for green tea garlic paste.

• Journal of Navigation and Port Research
• /
• v.39 no.6
• /
• pp.523-528
• /
• 2015

In this study, we investigated the effects of sulfuric acid on the synthesis of calcium borate in the artificial boron-containing brine (bittern) saturated with calcium hydroxide. For the study, we attempted to synthesize calcium borate under various conditions such as reaction temperature, reaction time, and cooling temperature after heating, and then to examine the recovery and purity of the calcium borate according to the presence or absence of sulfuric acid at each condition. The XRD analysis confirmed that, regardless of the presence of sulfuric acid, the calcium borate ($Ca_2B_2O_5{\cdot}H_2O$) was synthesized, while, in the presence of sulfuric acid, the calcium sulfate ($CaSO_4{\cdot}0.5H_2O$) was produced as a by-product. In all the experiments performed by varying the reaction temperature and time, the recovery and purity of the calcium borate without sulfuric acid were observed higher than those with it. The results indicated that the addition of sulfuric acid increased the solubility of the calcium hydroxide, but the calcium sulfate produced as a by-product could decrease the recovery and purity of the calcium borate by preventing the synthesis. In this study, the artificial boron-containing brine (bittern) (500 mg-B/L) was saturated with calcium hydroxide in the absence of sulfuric acid, and then the solution was heated at $80-105^{\circ}C$ for less than 10 minutes to synthesize the calcium borate. The recovery and purity of calcium borate were measured as high as 80 % and 96 %, respectively.

• Journal of Nutrition and Health
• /
• v.30 no.5
• /
• pp.499-505
• /
• 1997

This study was conducted to investigate the effect of various types of calcium sources on calcium metabolism. Sprague-Dawley male rate weighing approximately 82g were divided into 6 groups and fed experimental diets containing about 0.2% calcium for 4 weeks. Perilla leaves, dried sea mustard, mulberry leaves, loach, skim milk powder, and CaCO3 were used as calcium sources for this study. Food intake of experimental groups showed no significant difference from that of control group, but food efficiency ratio were higher in group fed loach as a calcium source. Apparent calcium absorption from perilla leaves, and skim milk powder groups as good as that in CaCO group. Femur length showed no significant difference among exjerimental groups with different calcium sources. The breaking force of bone was higher in loach and dried sea mustard groups. Weight, ash weight, and calcium content of the femur were higher in the loach diet group than in the others. Thus, calcium from not only skim milk powder but also perilla leaves, dried sea mustard, mulberry leaves, and loach appears readily available and all of these can be recommended as calcium sources.

• Journal of the Korean Home Economics Association
• /
• v.20 no.2
• /
• pp.103-111
• /
• 1982

This study was designed to observe the effects of nutritional supplementation of general Korean diet on calcium metabolism and bone growth in rats. The results were summarized as follows. 1. The bone weight and the concentration of ash and calcium in femurs tended to be increased by calcium supplementation. It seemed that supplemental calcium feeding promoted bone calcification through increasing the amount of calcium retained in the body. 2. There were no differences in calcium absorption rates, retention rates in the body, urinary excretion, and serum calcium concentration, between calcium supplemented groups and the other cereal-vegetable groups. 3. The casein, vitamin B2, or vitamin A supplementation of cereal-vegetable diets did not have any significant effects on calcium metabolism and bone growth.

• Journal of the Korean Dietetic Association
• /
• v.7 no.2
• /
• pp.159-166
• /
• 2001

This study was conducted to investigate the relationship of calcium intake , serum calcium level to calcium supplementation and the effect of nutritional education in middle-aged women. The age distribution of the subjects was 49-55 years. Daily nutrient intakes and dietary sources of calcium were analyzed by convenient method and food frequency questionnaire. At the same time, fasting blood samples were collected and serum calcium and magnesium concentrations were measured before and after nutritional education. The BMD of subjects were measured by Dual Energy X-ray Absorptiometry(DEXA). Serum calcium and magnesium concentrations were significantly(p<0.05) different between pre and post nutritional education. After nutritional education, nutrient intakes were significantly increased(p<0.05), especially calcium. This results suggested that dietary calcium intake as well as nutritional education seem to be important in preventing in middle-aged women.

• Journal of Sericultural and Entomological Science
• /
• v.41 no.3
• /
• pp.211-215
• /
• 1999

The pure-separation of calcium chloride-treated fibroin hydrolysates could be carried out using gel filtration chromatography. Also, the effect of its enzymatic hydrolysis was investigated in order to find out the enhancement of their functionality. The average molecular weight(Mw), solubility and free amino acid compositions of three hydrolysates samples (calcium chloride, calcium chloride-flavourzyme and calcium chloride-thermoase)were measured to compare their characteristics. The molecular weight of calcium chloride hydrolysate was about Mw 46,800 and it can be reduced to Mw 12,500 and 1,070 upon the enzymatic hydrolysis by flavourzyme and thermoase, repectively. A solubility of calcium chloride-treated samples shows about 60% while calcium chloride/enzyme-treated samples are perfectly soluble (100% solubility). The total amino acid composition of calcium chloride enzymatic hydrolysates are much higher than that of calcium chloride hydrolysate.

• Nutrition Research and Practice
• /
• v.12 no.2
• /
• pp.143-148
• /
• 2018

BACKGROUND/OBJECTIVES: Average intake of calcium among college students is below the recommended intake, and knowledge surrounding the attitudinal and behavioral factors that influence milk and dairy intake, a primary food source of calcium, is limited. The purpose of this study was to evaluate college students' attitudes and behaviors concerning milk and dairy consumption and their association with calcium intake. SUBJECTS/METHODS: Participants were 1,730 undergraduate students who completed an online survey (SurveyMonkey) as part of baseline data collection for a social marketing dairy campaign. The online survey assessed attitudes and behaviors concerning milk and dairy intake, and calcium intake. Questions about milk- and dairy-related attitudes and behaviors were grouped into 14 factors using factor analysis. Predictors of calcium intake were then evaluated. RESULTS: Median calcium intake across all participants was 928.6 mg/day, with males consuming higher calcium intakes than females (P < 0.001). Adjusted for gender, calcium intakes were most strongly (and positively) correlated with associating milk with specific eating occasions and availability (i.e., storing calcium-rich foods in one's dorm or apartment) (both P < 0.001). Other correlates of calcium intake included: positive-viewing milk as healthy (P = 0.039), having family members who drink milk) (P = 0.039), and taking calcium supplements (P = 0.056); and negative-parent rules concerning milk (P = 0.031) and viewing milk in dining halls negatively (P = 0.05). CONCLUSIONS: Calcium intakes among college students enrolled in the current study was below the recommended dietary allowance of 1,000 mg/day, reinforcing the need for dietary interventions in this target population, especially females. Practitioners and researchers should consider the factors found here to impact calcium intake, particularly associating milk with specific eating occasions (e.g., milk with breakfast) and having calcium-rich foods available in the dorm room or apartment, as intervention strategies in future efforts aimed at promoting milk and dairy foods and beverages for improved calcium intake in college students.

• Journal of Nutrition and Health
• /
• v.32 no.2
• /
• pp.150-157
• /
• 1999

This study explored the effects of dietary calcium levels and/or ovariectomy on bone formation, bone composition and calcium metabolism using female Sprague-Dawley weanling rats(mean body weight$\pm$SEM : 232.3$\pm$6.7g) as a model. Rats received high(1.5%) calcium diets for eight weeks during the growth period and were randomly assigned to ovariectomy and sham groups. The two groups were than each randomly divided into three sub-groups and fed 0.1%, 0.5% and 1.5% calcium diets for eight weeks after operation. The results indicate that body weight gain was higher in ovariectomy groups than sham groups regardless of dietary calcium levels and food intakes. Serum Ca concentration was decreased in low Ca groups after operation and serum P concentration increased in ovariectomy groups. Serum Ca concentration was decreased in low Ca groups after operation and serum P concentration increased in ovariectomy groups. Serum alkaline phosphatase activity was increased in ovariectomy groups and was not influenced by dietary calcium levels after operation. Urinary hydroxyproline decreased in high Ca intake groups regardless of whether rats had received an ovariectomy or not. The weight, length and breaking force of the femur were not significantly different in all groups. Ash, calcium, phosphate and magnesium contents in the femur and lumbar were not significantly different regardless of ovariectomy operation and dietary calcium levels. But high/normal calcium intake after ovariectomy and sham operation increased the weight and calcium content in bone. Therefore, high calcium intake influenced the formation of peak bone mass during the growth period and calcium levels and calcium levels and calcium levels continued to influence bone growth and composition after ovariectomy.

• Journal of Dairy Science and Biotechnology
• /
• v.22 no.2
• /
• pp.143-150
• /
• 2004

The osteoporosis is a disease characterized by lower bone mineral content, deterioration of bone tissue and a reduction in the protein and mineral matrix of the bone. The bone becomes more porous leading to increased bone fragility and risk of fracture, particularly of the hip, spine and wrist. Osteoporosis can result in disfigurement, lowered self·esteem, reduction or loss of mobility, and decreased independence. Adequate calcium intake through milk and milk products in childhood and adolescence is a decisive marker for obtaining a maximum bone mass (peak adult bone mass) and f3r the prevention of osteoporosis. Calcium is one of the most critical nutrients associated with the osteoporosis. Dietary calcium is of great significance for healthy skeletal growth and development. The bone mineral content and bone mineral density of young adults is directly related to the calcium intake through milk and dairy products. Milk and milk products are the important sources of calcium as the richness and bioavailability of this nutrient is very high as compared to other food products. If enough calcium is not supplemented through diet, calcium from the bone will be depleted to maintain the blood plasma calcium level. The article focuses on the various issues related to osteoporosis manifestation and the role of dietary calcium especially calcium derived from dairy products.