• 제목/요약/키워드: Calcium

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꼬막 패각으로 제조한 젖산칼슘과 구연산칼슘의 순도 향상에 대한 연구 (Purity Improvement of Calcium Lactate and Calcium Citrate Prepared with Shell of Anadarac tegillarca granosa)

  • 강미숙;소관순;신동화
    • 한국식품위생안전성학회지
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    • v.20 no.3
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    • pp.128-133
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    • 2005
  • 꼬막 패각 회화분을 이용하여 칼슘 보조제로서 사용 할 수 있는 젖산칼슘과 구연산칼슘을 제조하였으며, ammonium chloride process(ACP) ammonium nitrate process(ANP)법을 적용하여 이들의 순도를 높이기 위한 실험을 하였다. 꼬막 패각 회화분을 젖산용액과 구연산용액과 반응시켜 얻은 젖산칼슘과 구연산칼슘의 순도는 각 용액의 농도에 따라 각각 $94.35-96.72\%$$87.58-93.06\%$이었다. 꼬막 패각 회화분에 ACP법 혹은 ANP법을 적용하여 정제한 탄산칼슘으로 제조한 젖산칼슘과 구연산칼슘의 순도는 각 용액의 농도에 따라 각각 $99.53-100.34\%$$99.32-99.88\%$를 나타내어 꼬막 패각 회화분을 직접 이용하여 제조한 것보다 순도가 상당히 높아졌으며, 식품첨가물공전의 규격기준에 적합한 칼슘제제를 얻을 수 있었다 꼬막 패각 회화분으로 제조한 젖산칼슘과 구연산칼슘의 백색도는 각각 91.8과 92.9이었으나 ACP법 혹은 ANP법을 적용한 경우는 각각 94.8-98.5와 99.4-101.5로서 높은 값을 나타내었다. 따라서 폐기물로 버려지는 꼬막 패각 회화분에 ACP법과 ANP법을 적용하여 정제한 탄산칼슘으로 제조한 젖산칼슘과 구연산칼슘은 순도와 백색도에서 우수한 것으로 판단되었다.

붕소함유 염수와 간수로부터 고순도 calcium borate를 합성하는 반응에 황산이 미치는 영향 (Effects of Sulfuric Acid on the Synthesis of Highly Pure Calcium Borate in the Boron-Containing Brine and Bittern)

  • 서효진;김명진
    • 한국항해항만학회지
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    • v.39 no.6
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    • pp.523-528
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    • 2015
  • 본 연구에서는 붕소함유 인공염수(간수)를 수산화칼슘으로 포화시켜 calcium borate를 합성하는 반응에서, 첨가하는 황산이 미치는 영향을 알아보았다. 다양한 조건(반응온도, 반응시간, 가열반응 후 방랭온도)에서 calcium borate 합성을 시도하였고, 각 조건에서 황산 첨가유무에 따른 calcium borate의 회수율과 순도 변화를 알아보았다. XRD 분석을 통해 황산의 첨가유무에 상관없이 calcium borate($Ca_2B_2O_5{\cdot}H_2O$)가 생성되었음을 확인하였고, 황산을 첨가하면 부산물로 황산칼슘(($CaSO_4{\cdot}0.5H_2O$) 이 생성되었다. 황산을 첨가하지 않았을 때, 실험한 모든 반응온도와 반응시간 조건에서 calcium borate의 회수율과 순도가 황산을 첨가했을 때보다 더 높았다. 황산을 첨가하면 수산화칼슘의 용해도는 높아지지만, 부산물로 생성되는 황산칼슘이 calcium borate의 생성을 방해하여 그 회수율과 순도가 낮아진다고 판단된다. 본 연구에서는 붕소함유(500 mg-B/L) 인공염수(간수)에 황산을 첨가하지 않고 수산화칼슘으로 포화시켜서 $80-105^{\circ}C$에서 10분 이내로 가열하여 calcium borate를 합성하였고, 그 회수율과 순도는 각각 최대 80 %, 96 %로 매우 높았다.

칼슘첨가 녹차마늘 페이스트의 품질 특성 및 항산화성 (Quality Characteristics and Antioxidant Activities of Green Tea Garlic Paste added Calcium)

  • 손찬욱;전미라;김민희;김미리
    • 한국식품조리과학회지
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    • v.24 no.6
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    • pp.876-881
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    • 2008
  • 마늘 고유의 독특한 맛과 냄새로 인한 관능적 품질 저하로 식품산업에서 마늘의 활용성 감소를 개선하고, 현대인의 부족한 칼슘섭취를 보완해 줄 영양성과 기능성을 더욱 부각시킨 마늘 식품소재를 개발하기 위하여 녹차, 숯과 마늘을 고온고압 가열처리한 뒤 탄산칼슘, 젖산칼슘, 구연산칼슘, 칼슘믹스, 칼슘파우더를 2% 첨가하여 칼슘첨가 녹차마늘 페이스트를 제조한 후 이화학적, 관능적 특성 및 항산화성을 평가하였다. 탄산칼슘, 칼슘믹스, 칼슘 파우더를 첨가했을 때 pH 증가와 적정산도의 감소폭이 커졌으며, 점도 역시 칼슘을 첨가했을 때 높아졌다. 당도는 칼슘 첨가에 따른 유의적 차이가 없었으며, 색도는 명도, 적색도, 황색도 모두에서 유의적으로 증가 하였다(p<0.05). DPPH radical 소거능 및 Hydroxyl radical 소거능에 대한 항산화 활성에서는 칼슘을 첨가했을 때 증가하여 칼슘이 산화를 방지해주는 것을 알 수 있었다. 또한 7점 척도법으로 마늘맛과 마늘 냄새 특성에 대한 강도검사를 실시한 결과 마늘 냄새에 있어서는 대조구가 5.3점, 탄산칼슘 2.6점, 젖산칼슘 3.2점, 구연산 칼슘 2.2점, 칼슘 믹스 4.3점, 칼슘파우더 4.1점이며, 마늘 맛에 있어서는 대조구가 5.1점, 탄산칼슘 3.0점, 젖산칼슘 3.5점, 구연산 칼슘 3.2점, 칼슘믹스 3.5점, 칼슘 파우더 3.4점으로 나타나 탄산칼슘과 구연산 칼슘을 첨가 했을 때 마늘의 고유의 매운 맛과 향이 적게 느껴지는 것으로 나타났다. 이러한 결과를 바탕으로 칼슘첨가 녹차 마늘 페이스트는 관능적 품질과 기능성을 높인 마늘첨가 가공제품의 개발에 있어서 유용한 식품 소재로서의 가능성을 가지고 있다고 사료된다.

곡류.야채식이의 영양소 보완이 흰쥐의 성장에 미치는 영향 (II) - Calcium대사를 중심으로 - (Effects of Nutritional Supplementation of Cereal-Vegetable Diet on the Growth of Rats (II) - Especially on Calcium Metabolism -)

  • 유춘희
    • 대한가정학회지
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    • v.20 no.2
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    • pp.103-111
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    • 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.

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장년기 여성의 칼슘영양상태와 골다공증 예방을 위한 영양교육의 효과 (A Study of Calcium Status and Effect of Nutrition Education of Prevention Osteoporosis in Middle - Women)

  • 홍순명;김현주
    • 대한영양사협회학술지
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    • v.7 no.2
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    • pp.159-166
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    • 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.

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Calcium chloride 피브로인 용해물의 Gel Filtration Chromatography에 의한 순수분리 및 효소 가수분해 효과 (Pure-Separation of Calcium chloride-treated Silk Fibroin Hydrolysate by Gel Filtration Chromatography and Effect of It's Enzymatic Hydrolysis)

  • 여주홍;이광길;이용우
    • 한국잠사곤충학회지
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    • v.41 no.3
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    • pp.211-215
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    • 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.

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칼슘급원식품의 체내이용성 연구 (A Study on the Bioavailability of Dietary Calcium Sources)

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

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Determining attitudinal and behavioral factors concerning milk and dairy intake and their association with calcium intake in college students

  • Rose, Angela M.;Williams, Rachel A.;Rengers, Brooke;Kennel, Julie A.;Gunther, Carolyn
    • Nutrition Research and Practice
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    • v.12 no.2
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    • pp.143-148
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    • 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.

성장기 동안 고칼슘 식이를 섭취한 흰쥐의 골격대사에 난소절제 및 칼슘 섭취 수준이 미치는 영향 (Effect of Ovariectomy and Dietary Calcium Levels on Bone Metabolism in Rats Fed High Calcium Diet during the Growth Period)

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

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Dairy Dietary Calcium and Osteoporosis - An Overview

  • Jayaprakasha, H.M.;Yoon, Y.C.
    • Journal of Dairy Science and Biotechnology
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    • v.22 no.2
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    • pp.143-150
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    • 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.

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