• 제목/요약/키워드: calcium sources

Search Result 26, Processing Time 0.104 seconds

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

  • 이성현
    • 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.

  • PDF

The Effect of Various Types of Calcium Sources on Calcium and Bone Metabolism in Rats (칼슘 급원의 종류가 흰쥐의 체내 칼슘 및 골격대사에 미치는 영향)

  • 정혜경
    • Journal of Nutrition and Health
    • /
    • v.29 no.5
    • /
    • pp.480-488
    • /
    • 1996
  • This study was performed to investigate the effect of various types of calcium sources on calcium and bone metabolism. Sprague-Dawley male rats weighing approximately 89.3g were divided into 4 groups and fed experimental diets containing 0.5% calcium for 5 weeks. Four different calcium salts were used for the study : calcium phosphate, calcium lactate, calcium gluconate, and calcium carbonate. Food intake showed no significant difference n accordance with the type of calcium salt, but bo요 weight gain and food efficiency were lower in calcium gluconate and calcium carbonate groups. There was significant differences in liver, thymus and epididymal fat pad weight with the of calcium salt ; the calcium gluconate group showed lower values compared to the other groups. Femur and scapular length were higher in calcium lactate and calcium carbonate groups. Wet weight, dry weight, and density of the femur tended to be lower in the calcium gluconate group than the other groups, but this difference was not statistically significant. The calcium content of the other groups. The calcium gluconate group showed higher urinary calcium and lower calcium absorption and balance. In conclusion, calcium and bone metabolism were different according to the type of calcium sources consumed.

  • PDF

Effect of Calcium Sources for the Treatment of Wastewater Containing High Fluoride (고농도의 불소함유폐수 처리시 칼슘원에 따른 영향)

  • Kim, Seung-Ha;Kim, Keum-Yong;Ryu, Hong-Duck;Lee, Sang-Ill
    • Journal of Korean Society of Environmental Engineers
    • /
    • v.33 no.5
    • /
    • pp.307-313
    • /
    • 2011
  • As production of LCD increases, it has become necessary to find an economically efficient way of treating LCD wastewater with high concentration of fluoride. This study focuses on the calcium sources : $CaCl_2$, $Ca(OH)_2$ and $CaCO_3$ for the treatment of the LCD wastewater including high concentration of fluoride. Of course considering removal efficiency and economical aspect, study is continued. Then this study have objective giving aid to field. Consequently, each calcium source's removal efficiency was measured in various pH, calcium dosage, reaction time, and mixing intensity. The optimum operational conditions for $CaCl_2$ were found to be pH of 7, calcium dosage of 0.4[Ca]/[F] (mol / mol), 1 hr of operation and 200 rpm of mixing intensity. For $Ca(OH)_2$, they were pH of 7, calcium dosage of 30 mL/L, 1 hr of operation, and 200 rpm of mixing intensity. While $CaCO_3$ had operational conditions of pH of 4, calcium dosage of 30 mL/L, 1 hr operation and 200 rpm of mixing intensity. But it is recommended to use calcium sources according to various field conditions.

Alkali activated ceramic waste with or without two different calcium sources

  • Zedan, Sayieda R.;Mohamed, Maha R.;Ahmed, Doaa A.;Mohammed, Aya H.
    • Advances in materials Research
    • /
    • v.4 no.3
    • /
    • pp.133-144
    • /
    • 2015
  • The aim of this investigation is to prepare geopolymer resin by alkali activation of ceramic waste (AACW) with different sodium hydroxide (NaOH) and liquid sodium silicate (LSS) concentrations. In order to prepare geopolymer cement, AACW was replaced by 10 and 30 % by weight (wt.,) of concrete waste (CoW) as well as 10 and 30 wt., % ground granulated blast-furnace slag (GGBFS). The results showed that, the compressive strength of AACW increases with the increase of activator content up to 15:15 wt., % NaOH: LSS. All AACW hardened specimens activated by 3:3 (MC6), 6:6 (MC12), 12:12 (MC24) and 15:15 wt., % (MC30) NaOH: LSS destroyed when cured in water for 24h. The MC18 mix showed higher resistivity to water curing. The results also showed that, the replacement of AACW containing 9:9 wt., % NaOH: LSS (MC18) by 10 (MCCo10) and 30 (MCCo30) wt., % CoWdecreased the compressive strength at all ages of curing. In contrast, the MCCo10 mix showed the lower chemically combined water content compared to MC18 mix. The MCCo30 mix showed the higher chemically combined water content compared to MC18 and MCCo10 mixes. The compressive strength and chemically combined water of all AACWmixes containing GGBFS (MCS10 and MCS30) were higher than those of AACWwith no GGBFS (MC18). As the amount of GGBFS content increases the chemically combined water increases. The x-ray diffraction (XRD) proved that as the amount of CoWcontent increases, the degree of crystallinity increases. Conversely, the replacement of AACW by GGBFS leads to increase the amorphiticity character. The infrared spectroscopy (FTIR) confirms the higher reactivity of GGBFS compared to CoW as a result of successive hydration products formation, enhancing the compaction of microstructure as observed in scanning electron microscopy (SEM).

Effect of Calcium-Sources and Preservatives on the Changes of Vitamins during Kimchi Fermentation (칼슘급원 및 보존료 첨가가 김치 발효중 비타민 함량변화에 미치는 영향)

  • 이혜준
    • Journal of the Korean Home Economics Association
    • /
    • v.26 no.1
    • /
    • pp.51-59
    • /
    • 1988
  • In the present study, an attempt was made to observe the effect of calcium-sources and preservatives on Kimchi fermentation. After pre-fermentation at room temperature for 16 hours, each Kimchi was stored at 4$^{\circ}C$. Changes of vitamin contents(vitamin C, thiamin, riboflavin and $\beta$-carotene) during the fermentation of Kimchi were determined. It was also attempt to relate the fermentation of Kimchi with the changes in chemical and organoleptic characteristics, such as pH, total acidity and reducing sugar. The findings were summarized as follows; 1. During Kimchi fermentation, the pH decreased steady and total acidity increased slowly in the follow order: K-Sorbate+acetic acid, k-Sorbate, Ca-Lactate and Control. the lower of pH and the higher of total acidity, the less of reducing sugar was remained. 2. changes of total vitamin C and reduced ascorbic acid contents during the Kimchi fermentation did not differ significantly from each other. At the begining of fermentation, Kimchi samples contained 20~25mg/100g of total vitamin C and 5~14 mg/100g of reduced ascorbic acid. In the final stage, however, 15~19 mg/100g of total vitamin C and 1~3 mg/100g of reduced ascorbic acid were remained. 3. The contents of thiam in and riboflavin were 30 to 42 meg/100g and 50 to 67 meg/100g at the initial stage, respectively. They increased with the degree of maturity (approximately 2 times of the content of the initial stage) and then gradually decreased. The content of $\beta$-carotene was found to be decreased with the degree of maturity. 4. The results of sensory evaluation indicated that Kimchi added with Ca-Carbonate, Ca-Carbonate+acetic acid and Ca-lactate were better than Control.

  • PDF

Quality Characteristics and Antioxidant Activity of Calcium-added Garlic Yanggaeng (칼슘 첨가 마늘 페이스트로 제조한 양갱의 품질특성 및 항산화성)

  • Jeon, Mi-Ra;Kim, Min-Hee;Son, Chan-Wok;Kim, Mee-Ree
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.38 no.2
    • /
    • pp.195-200
    • /
    • 2009
  • This study was performed to investigate the quality characteristics and antioxidant activity of garlic yanggaeng added with several calcium sources (calcium carbonate, calcium citrate, calcium lactate, mixed calcium and calcium powder). The pH and lightness of calcium-added garlic yanggaeng decreased compared with control. Lightness of garlic yanggaeng added with calcium lactate, calcium carbonate and calcium powder was similar with that of control. As for texture profile analysis, hardness of garlic yanggaeng added with calcium lactate, calcium carbonate and calcium powder was increased compared to control. The antioxidant activities determined by DPPH and hydroxyl radical scavenging activities of the garlic yanggaeng added with calcium lactate, calcium carbonate and calcium powder were significantly higher than those of control. The pungent and taste of garlic were reduced in garlic yanggaeng added with calcium lactate, calcium carbonate and calcium powder. Consumer test showed that the score of overall acceptance was higher in the garlic yanggaeng added with calcium lactate and calcium carbonate, compared to those of other calcium sources. Based on these results, it was suggested that garlic paste added with calcium carbonate or calcium lactate may be useful materials to improve quality of garlic yanggaeng.

Engineering Characteristics of Cemented Sand with Microorganism Using Eggshell as Calcium Source (달걀껍질을 칼슘원으로 사용한 미생물 고결 모래의 공학적 특성)

  • Choi, Sun-Gyu;Park, Sung-Sik
    • Journal of the Korean Geotechnical Society
    • /
    • v.32 no.5
    • /
    • pp.5-13
    • /
    • 2016
  • A calcium source is necessary for calcite precipitation within soil particles by microbial decomposition of urea and a calcium chloride is usually used. The harmful environmental impact of calcium chloride on road, ground and plants is severe. In this study, an eggshell with vinegar is investigated for an environmental-friendly calcium source. Urea-decomposing microorganism and eggshell or calcium chloride as a calcium source are mixed with Ottawa sand to precipitate calcite. Then, the cemented sand with calcite is tested for calcite precipitation, permeability and unconfined compressive strength. A specimen is prepared by loose Ottawa sand in a size of 5 cm in diameter and 10 cm in height. A urea solution with Sporosarcina pasteurii and two different calcium sources is injected into the specimen once a day for 30 days. Calcite precipitated at average of 7.2% on the specimen with eggshell as a calcium source, which was 1.2 times more than that with calcium chloride. The permeability of a specimen with eggshell was at average of 3.82E-5 cm/s, which was 7.7 times lower than that with calcium chloride. Unconfined compressive strength of a specimen with eggshell was at average of 387 kPa, which was 1.2 times higher than that with calcium chloride. As more calcite precipitated, the strength increased while the permeability decreased, regardless of calcium sources.

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

  • Son, Chan-Wok;Jeon, Mi-Ra;Kim, Min-Hee;Kim, Mee-Ree
    • 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.

Calcium Ionization Characteristics and In vitro Bioavailability Derived from Natural Calcium Sources (천연칼슘소재의 이온화 특성 및 In vitro 칼슘 이용률)

  • Jang, Se-Young;Jeong, Yong-Jin
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.42 no.4
    • /
    • pp.497-504
    • /
    • 2013
  • This study examined the characteristics of ionized calcium and in vitro calcium bioavailability rate of calcium from four natural sources: shellfish shell, oyster shell, starfish, egg shell. The levels of dissolved calcium and calcium ions increased at different concentrations of natural calcium (up to 8.0% (w/v)). However, there were insignificant differences in the levels of dissolved calcium and calcium ions between samples at calcium concentrations above 8.0% (w/v). In addition, no significant differences were observed (depending on the calcium source and concentration) with an ionization yield of about 90%. The temperature of the solutions also had little influence on the ionization of calcium. The highest calcium ion content was observed when solutions were left to dissolve calcium for 18 hours. The highest in vitro calcium bioavailability rate achieved among the different calcium solutions was BS (67.3%), with overall bioavailability rates about two times higher than the rates observed in commercially sold calcium supplements and natural calcium. In addition, the in vitro calcium bioavailability rate for ionized calcium in market milk, soy milk, and orange juice was more than twice as high as calcium carbonate. Overall, we expect a high and diverse bioavailability of ionized calcium from natural resources.

New synthetic medium for growth of mycelium of Pleurotus species (느타리속(Pleurotus species) 균의 균사 배양을 위한 새로운 합성 배지)

  • Park, Won-Mok;Kim, Gyu-Hyun;Hyeon, Jae-Wook
    • The Korean Journal of Mycology
    • /
    • v.23 no.3
    • /
    • pp.275-283
    • /
    • 1995
  • The nutritional requirements of mycelial growth for Pleurotus spp. were studied. As the carbon sources, soluble starch and dextrin, nitrogen sources, arginine and ammonium tartrate, and calcium sources, $CaCO_3$ enhanced mycelial growth. Optimum C/N ratio was 100 : 1. On the base of results from the experiment on nutritional requirements, the following receipe is suggested for growth of Pleurotus spp.; starch 15 g, arginine 3.484 g, ammonium tartrate 3.06 g, $CaCO_3$ 0.314 g, $KH_2PO_4$ 8.138 g, $K_2HPO_4$ 1.584 g, $MgSO_4{\cdot}7H_2O$ 1.5 g for P. sajor-caju and 2.5 g for P. ostreatus. $FeSO_4{\cdot}7H_2O$ 0.02 g, $ZnSO_4{\cdot}7H_2O$ 0.03 g, $MnSO_4{\cdot}7H_2O$ 0.02 g, optimum pH 6.0. This new synthetic medium is tentatively designated as Park's medium.

  • PDF