• Asian-Australasian Journal of Animal Sciences
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• v.8 no.2
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• pp.163-169
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• 1995

This study was conducted 1) to compare the nutrient content and mineral composition of the Philoppine indigenous sheep and goats diets when grazed in common pasture during rainy season, 2) to determine the influence of sampling methods on nutrient content and mineral composition of upland (UP) and lowland (LP) native pastures, and 3) to compare these two pasture types in terms of nutrient and mineral composition. Experiment 1 used sis esophageally fistulated animals, three each for sheep and goats. Weekly extrusa collection was done for a period of three months. Experiment 2 was conducted in UP and LP; these were sampled thrice by three methods, plucking, clipping and use of three esophageally fistulated sheep. Results of Experiment 1 indicated that the diets of sheep were greater in crude protein(CP; p < 0.01) and ether extract(EE; p < 0.05) but lower in crude fiber (CF) and acid detergent lignin (ADL; p < 0.05) than that of goat diets. All other nutrient fractions including mineral composition were not significantly different from each other. Significant findings of Experiment 2 were: CP content of UP was in the order fistulated > plucked > clipped (p < 0.05); CP content of LP was greater (p <0 .05) in fistulated and plucked samples; and ash content was greater (p < 0.05) in fistulated samples of both pastures. The CP of UP was different (p < 0.05) from each sampling method but the CP of LP and ADL of both pastures were greater (p < 0.05) in clipped samples. Most minerals either macro or microminerals were greater in fistulated samples of both pastures. Pooled data of the two pastures showed that LP had better nutrient characteristics and greater mineral composition. Based from this study, there were few differences between the diets of indigenous sheep and goats when grazed in common pasture. Also, sampling methods influenced the nutrient composition of indigenous sheep diets.

• Korean Journal of Medicinal Crop Science
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• v.20 no.3
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• pp.195-201
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• 2012

The management and the use of major mineral nutriments such as nitrogen, phosphorous, and potassium, etc have been practiced and improved in various cultivating methods of Panax ginseng C. A. Meyer. The purposes of this study were to examine the content of major mineral nutrients on different ginseng aging from 1 to 6 years old, to analyze their uptake and utilization in tissues of ginseng, and to find out their proper managing techniques throughout the cultivation of ginseng. In case of the leaves, the N content was not clearly different from 1 to 6 years old, while the content of P and K was generally decreased throughout the cultivating years. In case of the roots, the content of N and K was gradually decreased from 1 to 6 years old, while the P content was increased until 3 years old, decreased at 4 years old, increased again at 5 years old, and decreased again at 6 years old. The uptake amount of N was increased in root of ginseng from 1 to 6 years old, 0.02 to 2.79kg/10a based on dry weight, respectively. Other minerals of P, K, Ca, and Mg were increased for the cultivating year. Comparing the uptake amounts of N, P, K with different cultivating year, they were the highest uptake amount at 4 years old and then were decreased. The management techniques of major mineral in cultivation of ginseng would be studied and evaluated more in order to have better ginseng production.

• The Korean Journal of Food And Nutrition
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• v.32 no.4
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• pp.328-334
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• 2019

The objective of this study was to analyze proximate composition, dietary fiber, mineral content, fatty acid composition in Cheonggak (Codium fragile) in order to encourage the consumption of Cheonggak. The proximate composition of Cheonggak was found to be 5.51% moisture, 24.09% crude ash, 15.79% crude protein, 2.47% crude lipid and 45.31% dietary fiber. The major mineral content of Cheonggak was Na 8,950 mg/100 g, Mg 1,252 mg/100 g, Ca 807 mg/100 g, K 457 mg/100 g, and trace mineral content was Fe 26 mg/100 g, Mn 8 mg/100 g, Zn 0.4 mg/100 g. Palmitic acid 36.86% and ${\alpha}$-linolenic acid 20.14% were the most contained fatty acids in Cheonggak. The ratio of saturated fatty acids to unsaturated fatty acids was 85.49% while ${\omega}-6$ fatty acids to ${\omega}-3$ fatty acids were 59.10%. Based on the proximate composition, dietary fiber, mineral content, and fatty acid composition, Cheonggak was judged to be a major source of dietary fiber and Mg and Ca, and it was deemed to be helpful in promoting health, including the prevention of hyperlipidemia. Cheonggak contained valuable nutrients similar to seaweed, which is produced and consumed the most in Korea. Thus, it is necessary to include Cheonggak in the food items.

• Journal of Nutrition and Health
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• v.35 no.4
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• pp.409-413
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• 2002

The purpose of this study was to determine to which differences in the source of protein (soy vs casein) and of isoflavones in soy protein are responsible for differential effects of bone mineral density and bone mineral content. Thirty 21-d-old Sprague-Dawley young rats were divided into 3 groups: the control group was find a casein-based diet, the soy concentrate group was fed soy protein with totally reduced isoflavones content (isoflavone 0.07 mg/g protein), and soy isolate group was fed with a higher isoflavone content (isoflavone 3.4 mg/g protein) than normal. The animal was scanned to determine the BMD and BMC using dual energy X-ray absorptiometry (DEXA, Lunar Corporation, Madison, WI). The soy concentrate group had significantly higher total body calcium/weight and total mineral content/weight than the casein group. The soy isolate group had significantly greater total bone mineral density/weight, spine bone mineral density/weight, and femoral bone mineral density (in g/$\textrm{cm}^2$ than the control and soy concentrate group. The findings of this study suggest that soy protein and isoflavones in soy protein are beneficial for bone-formation in growing male rats. Therefore exposure to these soy protein and isoflavones early in life may have long-term health benefits for bone diseases such as osteoporosis.

• Journal of Nutrition and Health
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• v.37 no.2
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• pp.100-107
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• 2004

This study was performed to evaluate the effect of dietary protein source and sulfur amino acid content on bone metabolism in ra. Thirty male rats (body weight 145$\pm$2g) were divided into three groups. The rats in the first group were fed on casein 20% diet as animal protein source and those in the second group were fed on soy 20% diet as plant protein source. Sulfur amino acid ratio of these group was 1.07:1. The rats in the third group were fed on soy 20% diet and the sulfur amino acid were supplemented with the amount contained as much in the soy 20% diet. All rats were fed on experimental diet and deionized water ad libitum for 9 weeks, The total body, spine, femur bone mineral density and bone mineral content were measured using Dual Energy X-ray Absorptiometry Calcium, phosphate, pyridinoline, creatinine in urine and calcium, phosphate, alkaline phosphatase, osteocalcin in serum were measured. During the experimental period, plant protein (soy protein) group had a lower urinary Ca excretion, urine pyridinoline ＆ crosslinks value and had a higher Ca efficiency in total bone and femur bone mineral density than animal protein (casein) group. There were no significant differences in serum calcium, phosphate, alkaline phosphatase and osteocalcin among the three groups of the rats. The findings from this study demonstrated that plant protein (soy protein) is beneficial of bone mineral density because it had a higher Ca efficiency in total bone and femur bone mineral density than animal protein (casein). However, the supplementation of sulfur amino acid on soy results were consistent with prior studies that dietary sulfur amino acid load had a negative effect on calcium balance. The rats fed sulfur amino acid supplementation diet increased urinary calcium excretion and decreased calcium efficiency for total and femur mineral density. Therefore, dietary protein source and sulfur amino acid content influence bone metabolism. (Korean J Nutrition 37(2): 100-107, 2004)

• International Journal of Oral Biology
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• v.42 no.4
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• pp.155-161
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• 2017

Teeth and bones are highly mineralized tissues containing inorganic minerals such as calcium phosphate, and a growing number of evidences show that their mineral content is associated with many diseases. Although the quantification of mineral contents by micro-computed tomography(micro- CT) has been used in diagnosis and evaluation for treating bone diseases, its application for teeth diseases has not been well established. In this study, we attempted to estimate a usefulness of a high-resolution micro-CT in analysis of human teeth. The teeth were scanned by using the Skyscan 1172 micro-CT. In order to measure tooth mineral content, beam hardening effect of the machine was corrected with a radiopaque iodine-containing substance, iodoacetamide. Under the maximum resolution of $6.6{\mu}m$, X-ray densities in teeth and hydroxyapatite standards were obtained with Hounsfield unit (HU), and they were then converted to an absolute mineral concentration by a CT Analyzer software. In enamel layer of cusp area, the mean mineral concentration was about $2.14mg/mm^3$ and there was a constant mineral concentration gradient from the enamel surface to the dentinoenamel junction. In the dentin of middle 1/3 of tooth, the mean mineral concentration was approximately $1.27mg/mm^3$ and there was a constant mineral concentration gradient from the outer of root to the pulp side, ranging from 1.3 to $1.06mg/mm^3$. In decay region of dentin, the mineral content was gradually decreased from the intact inner side to the decayed surface. These results suggest that high-resolution micro-CT can be as a useful tool for non-invasive measurement of mineral concentration in teeth.

• Particle and aerosol research
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• v.9 no.1
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• pp.31-36
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• 2013

In this study, Mo metal powder was prepared by hydrogen reduction of Mo trioxides with different purity of 2N and 3N grades. We have obtained Mo metal powder with oxygen content of 1450 ppm by hydrogen reduction and subsequent heat treatment for degassing. Using the Mo metal powder, a low-oxygen Mo ingot was prepared by repetitive vacuum arc melting. The oxygen content of the obtained Mo ingot was less than 70 ppm after vacuum arc melting for 30 min. The purity of the Mo metal powder and the ingot was evaluated using glow discharge mass spectrometry. The purity of the respective Mo ingots was increased to 3N and 4N grades from the Mo powder of 2N and 3N grades after the repetitive vacuum arc melting. The low oxygen Mo ingot thus can be used as a raw material for sputtering targets.

• Journal of the Korean Home Economics Association
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• v.23 no.1
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• pp.25-31
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• 1985

This study designed not only to elucidate free amino acid, fatty acid composition and mineral content in dried alaska pollack but also to examine calcium, magnesium, poassium and sodium contents in its cooking broth according to each boiling time such as 2.5, 5, 10, 20, and 30 minutes. RESULTS : 1. Glutamic acid in dried alaska pollack was the most abundant free amino acid and was followed in order of aspartic acid, lysin, leucine and histidine. They composed of 50.95% of the total amino acid contents. 2. In dried alaska pollack the most abundant fatty acid was palmitic acid. Essential fatty acid content was 26.57% of the total fatty acid. 3. The calcium, magnesium, potassium and sodium contents in dried alaska pollack showed 10.721 mg%, 9.235mg%, 4072.5mg% and 2299.8% respectively. The amount of magnesium and potassium in cooking broth arrived at the highest level when 20 minute boiling was undertaken and the quantities of magnesium and sodium were the highest when 30 minute boiling was made.

• Nutrition Research and Practice
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• v.3 no.2
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• pp.108-113
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• 2009

Taurine supplementation has been shown to have a beneficial effect on femur bone mineral content in ovariectomized rats. It therefore seemed desirable to find out whether the beneficial effect of taurine on ovariectomized rats fed calcium deficient diet could also be reproduced. Forty female Sprague-Dawley rats were divided into two groups, One group was OVX and the other group received sham operation (SHAM), and received either control diet or a taurine supplemented diet for 6 weeks. All rats were fed on calcium deficient diet (AIN-93: 50% level of calcium) and deionized water. Bone mineral density (BMD) and bone mineral content (BMC) were measured in spine and femur. The serum and urine concentrations of calcium and phosphorus were determined, Bone formation was measured by serum osteocalcin and alkaline phosphatase (ALP) concentrations, Bone resorption rate was measured by deoxypyridinoline (DPD) crosslinks immunoassay and corrected for creatinine. Urinary calcium and phosphorus excretion, osteocalcin in blood and cross link value were not significantly different among the groups. Within the OVX group, the taurine supplemented group had not higher femur bone mineral content than the control group. This study established the need for a study on the taurine effect on bone with different calcium levels.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.4
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• pp.326-333
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• 2003

The purpose of this study was to investigate the effect of various cooking methods(roasted, salad, deep-fried seasoned-roasted and commercial laver) on mineral contents, color and sensory evaluation of laver. The contents of mineral of dried laver by various cooking methods were analyzed using the Inductively Coupled Plasma(ICP) system. The results were summarized as follows : The content of crude protein, moisture, ash and crude fat in dried laver were 35.1％, 10.6％, 9.7％ and 0.8％, respectively. Among the minerals of dried laver, the content of poassium was the highest (2268.0mg/100g d.w.) and those of calcium and iron were comparatively high (495.1mg/100g, 13.5mg/100g). Ca/P ratio of dried laver was about 1:1 levels. Among various laver dishes, the total mineral content was the highest in the roasted laver, but low in the deep-fried laver. Among color values by cooking methods, "L(lightness)" and " - a(greenness)" values were the highest in the roasted laver, and "b(yellowness)" was the highest in the deep-fried laver. The seasoned-roasted laver was highly scored by the sensory evaluation.