• Title/Summary/Keyword: White iron

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A Study on the Character Shops with Local Characteristics - Focused on the SoHo Area in New York City - (지역적 특성을 지닌 특성화 상점에 관한 연구 - 뉴욕 소호 지역을 중심으로 -)

  • 김명옥
    • Korean Institute of Interior Design Journal
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    • no.37
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    • pp.80-87
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    • 2003
  • Contemporary shops play an important role as a place to experience contemporary culture as well as sales and display techniques. This study is to suggest one of the prototypes of character streets consisting of characteristic shops through the analysis of the stores in the SoHo area in New York City. The study found that there are three kinds of characteristic shops preserving the cast-iron architectural environment in the SoHo area. In the first case, the interiors of the shops are partially renovated original lofts keeping decorative columns, white plaster walls and wooden floors. In the second case, the interiors are totally renovated leaving no old traces. This is achieved through wrapping columns and replacing old materials with new ones. In the third case, the interiors are renovated with the different approaches using mixed ideas and materials. The original columns exist but are transformed in this case. In the third case, shops tend to be extra large and complicated. The Prada shop in SoHo by Rem Koolaas is the best example of this case. This shop is the conceptual city, theater and avant-garde museum itself, that is, the place of experiencing contemporary culture.

Comparison of Nutritional Status and Immunocompetence of Elderly Women in Urban and Rural Area (거주환경이 다른 두 노인집단의 영양상태 및 면역능 비교)

  • 이지혜;김현숙
    • Journal of Nutrition and Health
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    • v.31 no.7
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    • pp.1174-1182
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    • 1998
  • The purpose of this study was to compare the nutritional status and the immunocompetence of elderly women residing in urban and rural areas. Dietary food records and anthropometric measurements were used to evaluate the nutritional status of subjects. The immune function of subjects was assessed by total and differential white blood cell(WBC) counts. Total B and T Lymphocytes, and T cell subsets were quantified by flow-cytometer. Immunoglobulin G, A, and M concentrations were also measured as an index of humoral immunity. Elderly women in rural area showed a relatively lower dietary intake of total energy, protein, and iron than did urban elderly women. Total WBC, neutrophil counts, eosinophil counts, and the percentage of neutrophils among total leukocytes were significantly higher in urban elderly women than in rural women. Although the numbers of lymphocytes were not significantly different, the percentage of Lymphocytes among total leukocytes as greater in rural elderly women than in urban. Both groups did not show any significant differences in numbers of T cell subsets and NK cells. Immunoglobulin G, A, and M levels were not significantly different between the two groups, but the numbers of subjects placed under the deficient range of immunoglobulins were greater in rural than in urban elderly women. from the present study, it could be suggested that poor nutritional intake may selectively affect the number of immune cells, thereby influencing the immunocompetence of elderly women. (Korean J Nutrition 31(7) 1174-1182, 1998)

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Improved immune-enhancing activity of egg white protein ovotransferrin after enzyme hydrolysis

  • Lee, Jae Hoon;Kim, Hyeon Joong;Ahn, Dong Uk;Paik, Hyun-Dong
    • Journal of Animal Science and Technology
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    • v.63 no.5
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    • pp.1159-1168
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    • 2021
  • Ovotransferrin (OTF), an egg protein known as transferrin family protein, possess strong antimicrobial and antioxidant activity. This is because OTF has two iron binding sites, so it has a strong metal chelating ability. The present study aimed to evaluate the improved immune-enhancing activities of OTF hydrolysates produced using bromelain, pancreatin, and papain. The effects of OTF hydrolysates on the production and secretion of pro-inflammatory mediators in RAW 264.7 macrophages were confirmed. The production of nitric oxide (NO) was evaluated using Griess reagent and the expression of inducible nitric oxide synthase (iNOS) were evaluated using quantitative real-time polymerase chain reaction (PCR). And the production of pro-inflammatory cytokines (tumor necrosis factor [TNF]-α and interleukin [IL]-6) and the phagocytic activity of macrophages were evaluated using an ELISA assay and neutral red uptake assay, respectively. All OTF hydrolysates enhanced NO production by increasing iNOS mRNA expression. Treating RAW 264.7 macrophages with OTF hydrolysates increased the production of pro-inflammatory cytokines and the phagocytic activity. The production of NO and pro-inflammatory cytokines induced by OTF hydrolysates was inhibited by the addition of specific mitogen-activated protein kinase (MAPK) inhibitors. In conclusion, results indicated that all OTF hydrolysates activated RAW 264.7 macrophages by activating MAPK signaling pathway.

Nutritional Composition of White-flowered and Pink-flowered Lotus in Different Parts (백련(白蓮)과 홍련(紅蓮)의 부위별 영양성분)

  • Heo, Nam-Chil;Choi, Kyeong-Cheol;Ahn, Yang-Jun;Yang, Ho-Cheol
    • Korean Journal of Food Science and Technology
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    • v.39 no.1
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    • pp.14-19
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    • 2007
  • The nutritional compositions of different parts (roots, leaves, and seeds) of two lotus species (Nelumbo nucifera Gaertner), Muan's white-flowered and Naju's pink-flowered, are as follows; crude protein content in the seed was four times higher and the carbohydrate content was three times higher than those in the root and leaf. Comparing between the species, the crude protein content of the white lotus was the higher than that of the pink lotus, but the carbohydrate content was comparatively lower. The potassium content of the minerals in all samples was much higher than those in others. Additionally, the iron content of the root was much higher than those in the leaf and seed. In both species, the major free sugar in the root was sucrose; the main sugars in the leaf were fructose and alucose, and those in the seed were stachyose, raffinose, and sucrose. Among amino acids, glutamic acid showed the highest level in the leaf and seed, while aspartic acid was the highest in the root.

Nutritional Evaluation and Its Relation to the Risk of Metabolic Syndrome according to the Consumption of Cooked Rice and Cooked Rice with Multi-grains in Korean Adults: Based on 2007-2008 Korean National Health and Nutrition Examination Survey (한국 성인의 밥 섭취 정도와 잡곡밥 섭취 유무에 따른 영양섭취실태 및 대사증후군 위험수준 평가 - 2007-2008년 국민건강영양조사 자료를 이용하여 -)

  • Son, Soo-Hyun;Lee, Hwa-Jung;Park, Kyong;Ha, Tae-Youl;Seo, Jung-Sook
    • Korean Journal of Community Nutrition
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    • v.18 no.1
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    • pp.77-87
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    • 2013
  • This study was conducted to investigate the nutrient intakes of subjects by quartile of percent energy intake from cooked rice, consumption of cooked rice mixed with multi-grains and to evaluate rice consumption in relation to the risk of metabolic syndrome. The subjects were 5,830 males and females aged between 20~64 years based on 2007-2008 KNHNES data. Levels of percent energy intake from cooked rice were classified into 4 groups (Q1, Q2, Q3, Q4 groups: 25% of each) using data of 24-hour recall method from KNHNES. Using medical examination and questionnaire, subjects were classified according to diagnostic criteria of metabolic syndrome. The subjects with higher age, being married, lower education, lower economic level were more likely to take higher percent energy intake from cooked rice. Quartile Q3 of percent energy intake from cooked rice tended to show higher Index of Nutritional Quality (INQ) for fiber, calcium, iron, potassium and vitamin A. INQ of protein, dietary fiber, calcium, thiamin, phosphorus, potassium, riboflavin, niacin and vitamin C by consumption of cooked rice mixed with multi-grains was higher than that by consumption of cooked white rice when adjusted for age. No association with a risk for metabolic syndrome was found for quartile of percent energy intake from cooked rice or cooked rice mixed with multi-grains compared to cooked white rice after adjusting for energy, gender, age, BMI, alcohol, smoking, income and physical activity. In conclusion, consumption of over 54% energy intake from cooked rice or only cooked white rice showed relatively low INQs, but was not associated with a higher risk for metabolic syndrome.

Relationship between Polyphenol Oxidase Activity and Color of White Salted Noodles Prepared from Korean Wheat Cultivar (국산밀의 폴리페놀 산화 효소 활성과 국수 색과의 관계)

  • Kang, Chon-Sik;Kim, Kyeong-Hoon;Park, Jong-Chul;Kim, Kyung-Ho;Park, Kwang-Geun;Cheong, Young-Keun;Yoon, Sung-Joong;Park, Chul Soo
    • Korean Journal of Breeding Science
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    • v.43 no.5
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    • pp.470-478
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    • 2011
  • This study was carried out to find major factors affecting the color of wheat flour and noodles and develop simple analysis method for the breeding of wheat cultivars suitable for producing flour and noodles with bright color which are preferred by consumers. Customers who buy white noodle or flour prefer bright-colored food to dark-colored products. We evaluated grains of 25 Korean wheat cultivars for chemical composition, grain characteristics, and color change of noodle dough sheets during storage. Polyphenol oxidase (PPO) has been connected to discoloration of white salted noodles and other wheat end products. The grain PPO activity was reduced as the 1,000 grain weight, grain ash content, and protein content decreased. The grain PPO activity was positively correlated with the total polyphenol content ($r=0.609^{**}$) and iron content ($r=0.655^{**}$). Lightness, protein, polyphenol and Fe content of flour were positively correlated with PPO activity of grain. Cultivars with higher grain PPO activity showed darker noodles and were more easily discolored during the storage (from 2 hr to 48 hr). Thus, PPO activity can be used as a selection index in a breeding program for wheat cultivars of bright-colored flour.

Production and evaluation of raw materials for porcelain using clay mineral (점토 광물을 이용한 도자기용 소지 제조 및 물성 평가)

  • Kim, Jong-Young
    • Journal of the Korean Crystal Growth and Crystal Technology
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    • v.29 no.6
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    • pp.317-328
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    • 2019
  • In this work, we investigated clay and raw materials from China (black clay, red clay, white clay) and Korea (Cheonan clay, Obu clay) used for the manufacture of porcelain products. According to chemical analysis results, feldspar components containing CaO, K2O, Na2O and quartz are found in clay materials besides primary clay such as kaollinte, for the clay materials from Korea, which is found more in clay materials from Korea than from China. For the Fe2O3 content, governing whiteness of porcelain products, more iron oxide (> 5 %) is found in Korean clays (Cheonan clay, obu clay, red clay) compared to those form China (black, white clay). Through X-ray diffraction analysis, kaolinite and Halloysite are found to be main phases for all the raw materials and second phases such as quartz and pyrophyllite are found. Using these clay materials, raw materials for porcelain products were produced, and the physicochemical properties were investigated for sintered samples. Absorption rate is in order of Baekja-A < Baekja-B < Yeonbuncheong < Jinbuncheong < Cheongja, and the sample, sintered at 1250℃ in reductive atmosphere, exhibits the lowest absorption rate. Comparing the color of the sintered samples, the samples sintered in oxidative atmosphere (L* value: 86~95 %) show higher whiteness value than those sintered in reductive atmosphere (L* value: 81~93 %). For the Cheongja and Buncheong, the samples sintered in reductive atmosphre shows higher whiteness, L* values, and low a*/b* value, which is due to reduction of iron oxide (Fe2O3).

Comparison of the Quality Characteristics of Radish by Soaking Using Sun-dried Salt and Leuconostoc starter (무 절임 제조 시 천일염과 스타터 첨가에 따른 품질특성 비교)

  • Na, Jong-Min;Jin, Yong-Xie;Kim, Se-Na;Kim, Jung-Bong;Cho, Young-Suk;Kim, Kwang-Yup;Kim, Haeng-Ryan;Kim, So-Young
    • Food Science and Preservation
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    • v.19 no.6
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    • pp.951-956
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    • 2012
  • In this study, the effects of the use of a starter on radish soaked at $4^{\circ}C$ for 28 days using two kinds of domestic sun-dried salt (white and gray salt) were determined. As a result, the moisture contents of the radish soaked with white and gray salt were 7.93 and 4.50%, respectively. The salinity levels were found to be equal (90%). No significant difference was found between the two groups in terms of the mineral contents of the salts therein ($37812.41{\pm}1922.95$ and $39755.13{\pm}1205.70$ mg/100 g, respectively). However, iron and zinc contents of gray salt were higher than those of white salt while the calcium, potassium, and magnesium contents were lower than those of white salt. After the addition of the starter, the sugar content increased, the pH decreased, and the total acidity rapidly decreased compared with the non-starter group during fermentation. The total microorganism count of the two groups increased during the fermentation period of 28 days. From the initial fermentation for 7 days, the lactic acid bacteria in the non-starter group increased while those in the leuconostoc starter group steadily increased within the whole fermentation period. The Leuconostoc spp. in non-starter group increased, but that in the starter group decreased to pH 4.0 on day 14.

Silica and Iron Oxide Recovery and Mineral Carbonation from Serpentine Minerals Using Acid Dissolution and pH Swing Processes (산 처리와 pH 조절을 이용한 사문석군 광물로부터 규소와 철산화물 회수 및 광물 탄산화 연구)

  • Baek, Jiyeon;Jo, Yeonu;Lee, Jeongheon;Kwon, Nayoon;Kim, Yeram;Choi, Suk;Kim, Sunghee;Roh, Yul
    • Economic and Environmental Geology
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    • v.49 no.1
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    • pp.13-22
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    • 2016
  • The objectives of this study were to recover silica and iron oxides and $CO_2$ sequestration using serpentine via various acid dissolution and pH swing processes. Serpentine collected from Guhang-myeon in S. Korea were mainly composed of antigorite and magnetite consisting of $SiO_2$ (45.3 wt.%), MgO (41.3 wt.%), $Fe_2O_3$ (12.2 wt.%). Serpentine pulverized ($${\leq_-}75{\mu}m$$) and then dissolved in 3 different acids, HCl, $H_2SO_4$, $HNO_3$. Residues treated with acidic solution were recovered from the solution (step 1). And then the residual solution containing dissolved serpentine was titrated using $NH_4OH$. And pH of the solution increased up to pH=8.6 to obtain reddish precipitates (step 2). After recovery of the precipitates, the residual solution reacted with $CO_2$ and then pH increased up to pH=9.5 to precipitate white materials (step 3). The mineralogical characteristics of the original sample and harvested precipitates were examined by XRD, and TEM-EDS analyses. ICP-AES analysis was also used to investigate solution chemistry. The dissolved ions were Mg, Si, and Fe. The antigorite became noncrystralline silica after acid treatment (step 1). The precipitate at pH=8.6 was mainly amorphous iron oxide, of which size ranged from 2 to 10 nm and mainly consisting of Fe, O, and Si (step 2). At pH=9.5, nesquehonite [$Mg(HCO_3)(OH){\cdot}2(H_2O)$] and lasfordite [$MgCO_3{\cdot}H_2O$] were formed after reaction with $CO_2$ (step 3). The size of carbonated minerals was ranged from 1 to $6{\mu}m$. These results indicated that the acid treatment of serpentine and pH swing processes for the serpentine can be used for synthesis of other materials such as silica, iron oxides and magnesium carbonate. Also, This process may be useful for the precursor synthesis and $CO_2$ sequestration via mineral carbonation.

A Study on the Physicochemical and Sensory Characteristics of Cod Stock by Hot Water Extraction Time (열수추출 시간에 따른 대구육수 이화학적 및 관능특성에 관한 연구)

  • Kim, Dong-Seok;Shin, Kyung-Eun;Lee, Wook;Bae, Gum-Kwang
    • Culinary science and hospitality research
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    • v.20 no.2
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    • pp.89-99
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    • 2014
  • This study aims to make stock using cod bones with the hot water extraction method. Moisture content, chromaticity, pH, salinity, sugar content, mineral contents, quantitative analysis, and overall acceptance were studied to determine the standard formula. The results are as follows. The moisture content decreased (p < 0.001) and color value increased as heating time increased. The pH was highest in CS5 which was heated for 30 minutes and lowest in CS1. The salinity and sugar content significantly increased with more heating time (p < 0.001). In terms of mineral contents, sodium was highest in 138.87~154.17 mg, magnesium and iron showed proportion difference with increased heating time. The mineral analysis test result revealed that sodium, magnesium and iron showed proportional difference with increased heating time, while potassium and calcium did not change. The result of quantitative analysis test showed transparency, fishy smell, delicate flavor, savory flavor, salt taste and umami taste became stronger as high-pressure heating time increased. From these result, CS4 was evaluated to be the best in appearance, flavor, taste, aftertest and overall acceptance. Also, 60 minute high-pressure heating time is the most desirable to produce stock using cod bones as a main ingredient.