• The Journal of the Petrological Society of Korea
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• v.3 no.3
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• pp.185-195
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• 1994

An experimental study of iron-aluminium partitioning between synthetic garnet and synthetic epidote was carried out, as equilibrium was maintained in the exchange reaction expressed as follows : $Ca_3Fe_2Si_3O_12\+\2\Ca_2Al_2AlSi_3O_12$(0H) = $Ca_3Al_2Si_3O_12\+\Ca_2Al_2FeSi_3O_12$(0H) Temperature has a pronounced effect on the distribution of Fe and A1 between the minerals. However, the pressure effect is not so drastic as in the exchange reaction. With increasing temperature, $Fe^{+3}$ becomes redistributed from garnet into epidote, whereas A1 becomes redistributed from epidote into garnet. This is in line with the general principle of phase correspondence, as the temperature increases the more electropositive metal aluminium redistributes from epidote into garnet. The agreement between the experimental results of this study and the natural samples suggests that $K_D=X^{Ep}_{Fe}/X^{Gr}_{Fe}$ may be a useful geothermometer for metamorphic rocks containing garnet and epidote that are close to binary Fe-A1 compounds.

• Economic and Environmental Geology
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• v.29 no.4
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• pp.411-419
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• 1996

The Janggun magnetite deposits occur as the lens-shaped magnesian skarn, magnetite and base-metal sulfide orebodies developed in the Cambrian Janggun Limestone Formation. The K-Ar age of alteration sericite indicates that the mineralization took place during late Cretaceous age (107 to 70 Ma). The ore deposition is divided into two stages as a early skarn and late hydrothermal stage. Mineralogy of skara stage (107 Ma) consists of iron oxide, base-metal sulfides, Mg-Fe carbonates and some Mg- and Ca-skarn minerals, and those of the hydrothermal stage (70 Ma) is deposited base-metal sulfides, some Sb- and Sn-sulfosalts, and native bismuth. Based on mineral assemblages, chemical compositions and thermodynamic considerations, the formation temperature, $-logfs_2$, $-logfo_2$ and pH of ore fluids progressively decreased and/or increased with time from skarn stage (433 to $345^{\circ}C$, 8.8 to 9.9 atm, 29.4 to 31.6 atm, and 6.1 to 7.2) to hydrothermal stage (245 to $315^{\circ}C$, 11.2 to 12.3 atm, 33.6 to 35.4 atm, and 7.3 to 7.8). The ${\delta}^{34}S$ values of sulfides have a wide range between 3.2 to 11.6‰. The calculated ${\delta}^{34}S_{H_2S}$ values of ore fluids are relatively homo-geneous as 2.9 to 5.4‰ (skam stage) and 8.7 to 13.5‰ (hydrothermal stage), which are a deep-seated igneous source of sulfur indicates progressive increasing due to the mixing of oxidized sedimentary sulfur with increasing paragenetic time. The ${\delta}^{13}C$ values of carbonates in ores range from -4.6 to -2.5‰. Oxygen and hydrogen isotope data revealed that the ${\delta}^{38}O_{H_2O}$ and ${\delta}D$ values of ore fluids decreased gradually with time from 14.7 to 1.8‰ and -85 to -73‰ (skarn stage), and from 11.1 to -0.2‰ and -87 to -80‰ (hydrothermal stage), respectively. This indicates that magmatic water was dominant during the early skarn mineralization but was progressively replaced by meteoric water during the later hydrothermal replacement.

• The Journal of Engineering Geology
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• v.22 no.2
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• pp.173-183
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• 2012

The nature of surface deformation of Tono granite was investigated using a confocal laser scanning microscope (CLSM) under water-saturated stress relaxation conditions. A new apparatus was developed for this experiment, enabling continuous measurements of stress-strain and simultaneous observations of surface deformation by CLSM. The amounts of grain contact deformation and intra-granular surface deformation were calculated using a finite element method. The results reveal that intense grain contact deformation and intra-granular surface deformation occurred during the period of stress relaxation, and that the intensity of this deformation increased with increasing applied stress. Finite element method (FEM) results show that the strain of grain boundary was greater than strain of inter-granular surface. Contour maps of these local strains were compiled for individual grains and their boundaries, revealing intense deformation at the boundaries between biotite and quartz under compressional stress. This result was a consequence of the mechano-chemical effect of biotite and quartz minerals. Biotite in granite has a layered structure of iron-magnesium-aluminum silicate sheets that are weakly bonded together by layers of potassium ions. In contrast, quartz occurs as stable spherical grains.

• The Korean Journal of Food And Nutrition
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• v.31 no.3
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• pp.441-448
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• 2018

The purpose of this study is to analyze the proximate components (water, crude ash, crude protein, crude fat, and carbohydrates) and nutritive components (vitamin A, C, E, minerals, amino acids, and fatty acids) of rice flour and develop several rice bread recipes using rice flour. The water, crude ash, crude protein, crude lipid, carbohydrate contents of rice flour were measured to be 8.53%, 0.10 g, 6.80 g, 0.14 g and 84.43 g, respectively. No vitamin A was detected in the rice flour, and vitamin C and E contents were found to be 8.30 and 0.3467 mg/100 g, respectively. Calcium, potassium, magnesium, iron, and sodium contents were measured as 6.23, 65.05, 9.78, 0.17 and 2.84 mg/100 g; the large amount of potassium helps to discharge the sodium. Rice flour has nine kinds of essential amino acids in it; essential amino acids form 45.15% of rice flour's content. which is higher than 32.3%. Fatty acids were barely detected in the rice powder; saturated fatty acids were measured as 31.25 mg/100 g, and unsaturated fatty acids as 25.54 mg/100 g. Regarding essential fatty acids, linoleic acids were measured as 41.01 mg/100 g, and linolenic acids as 2.20 mg/100 g. The researcher used rice loaf bread as the base and developed rice bread recipes using rice flour to make a total of 11 items: 8 items with 75% rice flour (rice bagel, rice sweet red-bean bread, rice butter roll bread, rice mocha bread, rice buttertop bread, rice custard cream bread, and rice streusel), 2 items with 80% rice flour (stollen and rice hobbang), and 1 item with 85% rice flour (rice donut).

• 보존과학연구
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• s.33
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• pp.125-148
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• 2012

The Octagonal nine storied pagoda of Woljeongsa Temple consists mainly of granite with the rockforming minerals quartz, plagioclase, microcline, and biotite. The surface of the stone stupa is light brown that has been discolored by the rust from the metal ornament and aids. The surface of the stylobate and roof stone is colonized by biological contaminants. Therefore, a comprehensive deterioration diagnosis was carried out in this study, and conservation treatment was conducted. It was proven that the $Fe^{2+}$ yield increases depending on the count of poultice used with oxalic acid, but the $Mg^{2+}$, $Al^{3+}$, and $Ca^{2+}$ yields were marginal following the preliminary test. Therefore, the use of poultice is an effective way of removing the rust, and only marginally influences the rock. The biological contaminants were removed through dry cleaning, and the soil located under the contaminants was removed through wet cleaning. Based on this, the dry and wet cleaning of all the biological contaminants, and the use of poultice with oxalic acid, were done to remove the rust. For the conservation treatment of the metal ornament, the rust was removed through physical cleaning, and anticorrosion treatment was performed on the iron ornament using Renaissance wax and copper ornament by BTA.

• Food Science and Preservation
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• v.12 no.1
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• pp.43-47
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• 2005

Ligularia fischeri is widely grown in Korea and is containing medicinal components such as chamomile, jacobine, and ameleme etc.. Its juices from the leaf are well known for anticancer effect. This study was conducted to make Ligularia fischeri as functional food resources as food produce. To examine quality characteristics of Ligularia fischeri - such as color, texture, fiber, minerals, tannin, crude proteins, crude lipids and sensory quality - were determined using physicochemical methods. The content of dietary fibers were 0.56 g in each 100 g of freeze dried Ligularia fischeri. One of the mineral contents, iron showed the highest value. The contents of tannin were 33.3 ppm in fresh Ligularia fischeri. As results of food products having Ligularia fischeri, the content of crude protein were about $9.35\%$ and $10.37\%$ in rolling snack and garlic bread respectively. The content of crude lipid were about $28.27\%$ and $23.39\%$ in rolling snack and garlic bread, respectively. In sensory evaluation, garlic bread appeared better preference than rolling snack, and older age group showed a better acceptability.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.3 no.1
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• pp.38-44
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• 1970

This paper deals with the proximate composition of the cultured sea mussel (Mytilus edulis) which are distributed along the whole coastline of Korea, particularly abundant in the southern coast Studies on seasonal variation in chemical constituents of the mussel at Northern Bay of Choongmu were carried out from March to December 1968 and the results obtained are as follows: 1. Moisture content in mussel meat was $78.5\%$ on the average; the maximum amounted to $81.3\%$ during May-June, while the minimum was $77.8\%$ in September. 2. Crude protein was in the range of $10.9-13.7\%$; the maximum was In September-October, the minimum appeared in March, and the average value was $12.8\%$. 3. Lipids on the average was $2.5\%$ and there was no markable difference .between the high and low contents. 4. Total sugar was $5\%$ during September-October in its highest, while there appeared minor contents during winter season. 5. Crude ash on the average was $1.5\%$ the and maximum was in November-December. As for minerals in the ash, $963mg\%$ of phosphate, $82mg\%$ of calcium, and $188mg\%$ of iron were found respectively. 6. pH was in the range of 6.02-6.55, but it generally declined to acidity in the summer season. 7. In amino acid contents, there found 16 kinds; $710mg\%$ of glutamic acid, $696mg\%$ of aspartic acid, $383mg\%$ of Iysine, $225.4mg\%$ of valine, $225.1mg\%$ of proline, etc. 8. The amounts of Protein, lipids and total sugar are tend to increase from August to October, particularly in September.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.9
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• pp.1340-1346
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• 2011

This study was carried out to investigate the proximate composition, mineral content, pH, acidity, color, ASTA value, free sugar content, and capsaicinoid level of Cheongyang pepper (Capscium annuum L.) cultivated in 13 different regions. For proximate composition of Cheongyang pepper, protein, lipid, and ash contents showed wide ranges of 12.74~19.98%, 4.54~7.17%, and 6.07~9.81%, respectively. Calcium, magnesium, iron, sodium, and potassium are major minerals found in Cheongyang pepper. Further, pH, total acidity, a value, and ASTA value showed wide ranges of 4.86~5.26, 2.10~4.25%, 28.89~37.12, and 76.54~139.57, respectively. Free sugars were fructose (8.55~17.06%) and glucose (3.25~10.47%), but sucrose and maltose were not detected. Capsaicin and dihydrocapsaicin contents were in the range of 100.27 to 261.54 mg% and 51.01 to 84.58 mg%, respectively. Capsaicinoid contents were above 200 mg% for the 11 cultivation regions. According to our results, Cheongyang pepper may be affected by environmental conditions such as different cultivation region more than genotype.

• Food Science and Preservation
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• v.18 no.4
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• pp.552-558
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• 2011

Hypsizigus marmoreus is a wild mushroom commonly consumed in South Korea due to its beneficial effects on health. In the present study, the general chemical and inorganic-element composition, the total amino acid contents, and the volatile-flavor compounds of H. marmoreus were investigated for food uses. The proximate compositions consisted of 60.1% carbohydrate, 32.0% crude protein, 8.98% moisture, 5.0% ash, and 2.0% crude lipid. The minerals in H. marmoreus were found to be as follows; potassium (429.5 mg), phosphorus (101.9 mg), sodium (20.3 mg), magnesium (54.86 mg), calcium (2.7 mg), zinc (0.8 mg), iron (0.7 mg), manganese (0.2 mg), and copper (0.1 mg), based on 100 g of mushroom dry weight. Seventeen kinds of total amino acids were found in H. marmoreus, with the glutamine acid content being the highest (2,340 mg/100 g), followed by the asparagine, serine, arginine, and leucine contents. The volatile-flavor components of H. marmoreus were collected via simultaneous steam distillation extraction (SDE), and were analyzed via gas chromatography-massspectrophotometry (GC-MS). A total of 17 volatile-flavor compounds were identified, including eight aldehydes, seven alcohols, one acids, and one other compounds. The most abundant compound was 2,3,6-trimethy1 pyridine, which accounted for more than 40% of the total volatiles; other important compounds were 1-octen-3-o1, buty1hydroxytoluene (BHT), isoocty1 phthalate, 3-octanal, 1-undecanol, and 2-amylfuran. These results provide preliminary data for the development of H. marmoreus as an edible food material.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.100-109
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• 2013

This study aims to analyze 19 kinds of mineral contents in hair targeting 311 people in Seoul who suffer from hair loss. The results are as follows: 1. The average contents of all kinds of minerals were within the standards. 2. Sodium, potassium, and selenium were more detected in men than in women; calcium, magnesium, copper, and manganese were more detected in women than in men; toxic elements, mercury, antimony, and arsenic were more detected in men than in women, which was statistically significant. 3. As the age increased, potassium (p<.05), iron (p<.01), manganese (p<.05), chromium (p<.01), and mercury (P<0.01) increased gradually, which was statistically significant. In particular, the content of mercury exceeded its standard in those over fifty. 4. Selenium (p<.01), lead (p<.05), aluminum (p<.05), and arsenic (p<.01) were more detected in natural hair than in permanent or colored hair. Calcium (p<.001), magnesium (p<.001), and manganese (p<.01) were more detected in permanent or colored hair than in natural hair. They were all statistically significant.