• Journal of Nutrition and Health
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• v.31 no.2
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• pp.206-212
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• 1998

This study was undertaken to analyze the iodine content in commonly donsumed Korean foods. Food samples were purchased from 3 randomly selected markets. The iodine contents in foods were determined by nuetron activation analysis (NAA). All irradiation of food samples were done at a pnueumatic transfer system (thermal nuetron flux : 1 $\times$1013n/$\textrm{cm}^2$.s) of the TRIGA MarkIII research reactor in the Korea Atomic Energy Research Institute . The results indicated that the iodine content was high in seaweeds, fishes, and iodine-enriched eggs in that order and very low in grain, beans , fruits and vegetables. Edible seaweeds contained iodine levels of between 13,700 and 1,790, 600$\mu\textrm{g}$/kg. Levels of iodine in fishes and shellfishes were between 478 and 2, 840$\mu\textrm{g}$/kg. Ordinary eggs contained 314$\mu\textrm{g}$/kg iodine, but iodine -enriched eggs contained 1,869$\mu\textrm{g}$/kg. The average concentration of iodine in milk was 207$\mu\textrm{g}$/kg. There was seasonal variation in the iodine content of milk , levels were highest in winter milk(230$\mu\textrm{g}$/kg) and lowest in summer milk(180$\mu\textrm{g}$/kg).The idodine contents of most vegetables and fruits were below 10$\mu\textrm{g}$/kg. The iodine contents of most vegetables and fruits were below 10$\mu\textrm{g}$/kg. From high to low , the sequence of foods with high iodine content in one serving was as follows ; sea tangle , sea mustard, iodine-enriched eggs, fish , laver and milk. This study may provide basic data on the iodine content of foods consumed by Korean which have not yet been analyzed .

• The Journal of the Korea Contents Association
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• v.14 no.3
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• pp.337-345
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• 2014

The purpose of this study is to evaluate exposure dose and absorbability according to differences in the content of iodine in contrast media used in interventional procedure and angiography. There were 7 levels of iodine content as 240, 270, 300, 320, 350, 370, and 400 I $mg/m{\ell}$. The higher iodine content was, the more elevated exposure dose and absorbability were. The output dose was about 8.5% from iodine content with 350I $mg/m{\ell}$ higher than that with 270 I $mg/m{\ell}$ in TACE. These results mean that contrast media can have an effect on patient's exposure dose and high iodine content contrast media results in elevation of patient's exposure dose.

• Korean Journal of Community Nutrition
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• v.27 no.6
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• pp.503-514
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• 2022

Objectives: This study examines the status of iodine intake and compares the characteristics (region and thyroid disease prevalence) according to the iodine-sourced food intake pattern in Chinese adults. Methods: An online survey was conducted by enrolling 437 Chinese adults aged 18-65 years, living in three regions with different iodine nutritional statuses: Sichuan, Chongqing, and Guangdong. Results: The prevalence of thyroid diseases in Sichuan, Chongqing, and Guangdong were 12.5%, 8.5%, and 2.8%, respectively. Conversely, the proportion of people who received thyroid disease-related examinations was a mere 37.5%. Among the subjects who underwent thyroid examination, the prevalence of thyroid disease in the three regions was 32.2%, 21.8%, and 8.0%, respectively. No differences were obtained in the total iodine intake by region, but the type of iodine source foods differed. Regardless of the region, the highest iodine content was obtained from seaweed. However, the iodine content from iodized salt and other foods differed significantly by region. Factor analysis revealed three food intake patterns according to the iodine food source. The study further determined regional differences and differences in the prevalence of thyroid disease according to food intake patterns. Conclusions: High salt intake can also increase iodine intake, which is thought to have an effect on the occurrence of iodine-excess thyroid disease. Hence, efforts focused on improving salty eating habits need to be implemented.

• Journal of the Korean Wood Science and Technology
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• v.52 no.2
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• pp.118-133
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• 2024

The sapwood portion of fast-growing teak is mostly ignored due to its inferior quality. One of the possibilities for utilizing sapwood waste is to convert it into activated carbon that has good adsorption capabilities. The raw materials used in this research were sapwood of 14-year-old fast-growing teak sapwood (FTS) waste, which was taken from three trees from community forests in Wonosari, Gunungkidul, Yogyakarta Special Region. FTS waste was taken from the bottom of the tree up to a height of 1.3 m. The activation process is conducted with an activation temperature of 750℃, 850℃, and 950℃. The heating duration consists of three variations: 30 min, 60 min, and 90 min. The quality evaluation parameters of activated carbon include yield, moisture content, volatile matter content, ash content, fixed carbon content, adsorption capacity of benzene, adsorption capacity of methylene blue, and adsorption capacity of iodine. The results showed that the activated carbon produced had the following quality parameters: yield of 75.61%; moisture content of 1.27%; volatile matter content of 9.98%; ash content of 5.43%; fixed carbon content of 84.58%; benzene absorption capacity of 8.58%; methylene blue absorption capacity of 87.73 mg/g; and iodine adsorption capacity of 948.19 mg/g. It can be concluded that activated carbon from FTS waste has good iodine adsorption, which fulfilled the SNI 06-3730-1995 quality standard. Due to the iodine adsorption ability of FTS waste activated carbon, the conversion of FTS waste to activated carbon is categorized as a potential method to increase the value of this material.

• Journal of the Korean Ceramic Society
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• v.46 no.6
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• pp.643-647
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• 2009

We investigated the viscosity behavior and the carbon yield of coal tar pitch (CTP) treated with iodine. The viscosity of iodine treated pitch showed that the fluidity of iodine treated CTP did not increase within the iodine addition of 1.4%. DTG analysis showed that cross linking was accelerated at the temperature range from $400\;to\;500{^{\circ}C}$ with iodine treatment, which is due to the accelerated dehydrogenative reaction by iodine. The iodine treatment was mainly effective for β-resin content increase of CTP. The carbon yield of CTP increased from 40 to 60% by the iodine non-treated CTP.

• Korean Journal of Community Nutrition
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• v.26 no.1
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• pp.48-55
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• 2021

Objectives: This study was conducted to estimate the dietary iodine intake of Koreans by a Total Diet Study (TDS) which provides 'closer-to-real' estimates of exposure to hazardous materials and nutrients through an analysis of table-ready (cooked) samples of foods. Methods: Dietary intake data from 2013-2017 Korea National Health and Nutrition Examination Survey (KNHANES) was used to select representative foods (RFs) for iodine analysis. A total of 115 RFs were selected and 158 'RF × cooking method-combination' pairs were derived by pairing each RF to corresponding cooking method(s) used more frequently. RFs were collected from 9 mega-markets in 9 metropolitan cities nationwide and mixed into composites prior to cooking preparation to a 'table ready' state for iodine analysis by inductively coupled plasma mass spectrometry. Iodine intake of Koreans was estimated based on the food intake data of the 2016-2018 KNHANES. Results: High iodine content was detected in seaweeds such as sea mustard and kelp. The mean iodine intake/capita/day was 418.4 ㎍ and the median value was 129.0 ㎍. Seaweeds contributed to 77.4% of the total iodine intake and the contribution by food item was as follows: sea mustard (44.0%), kelp (20.4%), laver (13.1%), milk (3.9%), egg (3.5%). Compared to the Dietary Reference Intakes for Koreans 2020, the proportion of people with iodine intake exceeding the tolerable upper intake level or below the estimated average requirement was high in the physiologically vulnerable groups (infants, children, pregnant women, and lactating women). Conclusions: The results, drawn from a TDS, are regarded closer to real estimates for iodine intake of Koreans compared with values in existing literature, which were based on a very limited variety of foods. On the other hand, it seems necessary to seek out solutions for the problematic iodine intake among physiologically vulnerable groups through in-depth analyses on food intake data collected with significant scale & quality.

• Journal of the Korean Applied Science and Technology
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• v.35 no.4
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• pp.1031-1037
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• 2018

The formation of a complex between PVP or HPC and iodine was indicated by a red shift in the tri-iode band while PVA-iodine complex showed its characterized band around 500 nm in pure aqueous media. Addition of surfactant SDS resulted in a disapperance of the characteristic blue color of the PVA-iodine complex indicating that the complex is not formed in aqueous surfactant media. However in case of PVP or HPC, presence of the monomers of SDS favored the complex formation but in higher concentration, the micelles of SDS decreased the complex. Complexation was found to increase with increasing content of n-propanol in the system since n-propanol inhibits the formation of gels or microgels in the polymer solution. But in case of PVA-iodine complex, addition of n-propanol led to conversion of bigger polyiodides into smaller ones, which is indicative of increased intermolecular hydrogen bond interaction between propanol and PVA effecting a decrease in the PVA aggregate space.

• Journal of Food Hygiene and Safety
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• v.2 no.4
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• pp.197-200
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• 1987

Nutritive value of lipids was associated with composition of fatty acid. Unvalance diet may increase the incidence of diseases. Abundant of EPA and DHA, polyunsaturated fatty acid, were contained in fishes. Studies on 10 kinds of fishes, lipid components were determined. The results were as follows; 1. The content of crude fat 18.1% were high in eels, on the contrary the content of EPA 0.1% and DHA 0.1% were low. The content of crude fat were low in mackeral and sadrine, but the content of poly unsaturated fatty acid were high. 2. Iodine value 189 was high in sadrine, consequently, this results showed the interrelation between Iodine value and the content of polyunsaturated number. 3. The content of crude fat 1.3% in flounder(sole) were low and the content of cholesterol 20 mg% were lowest in present studies.

• Polymer(Korea)
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• v.24 no.5
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• pp.713-720
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• 2000

A polymer/iodine complex film was prepared using syndiotactic poly(vinyl alcohol) (s-PVA) with number-average degree of polymerization of 900 and syndiotactic diad content of 63.1%. In comparison with atactic-PVA/iodine films, degree of polarization of the s-PVA/iodine film was improved up to over 99% although a lower transmittance was obtained. By soaking in iodine/potassium iodide aqueous solution of a lower iodine concentration and subsequent drawing by 4 times, s-PVA/iodine film of a higher transmittance and degree of polarization was produced. The degree of iodine desorption of the s-PVA/iodine film in water were very low. The crystallinity and the d-spacing and crystal size of (100) plane increased at the early stage of soaking time, however, remained constant or decreased slightly with increasing soaking time. In consequence, s-PVA/iodine complex formation took place mainly inside crystal region at the initial stage of soaking time, whereas it occurred outside crystal region or physical adsorption of iodine dominated after sufficient soaking.

• Korean Journal of Agricultural Science
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• v.43 no.4
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• pp.581-588
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• 2016

The objective of this study was to investigate the accuracy of visual discrimination of soft fat pork carcasses when subjecting carcasses to quality grade evaluations. In addition, the quality of the longissimus dorsi muscle from soft fat carcasses was investigated. Iodine values of back fat from soft fat carcasses evaluated by visual discrimination were significantly higher than those from firm fat carcass (p < 0.05). However, those values were lower than the standard for soft fat (iodine value = 70). There were no significant differences in linoleic acid content, b-values, and L-values (p < 0.05) of back fat between firm and soft fat carcasses evaluated by visual discrimination. Color of longissimus dorsi muscle from soft fat carcasses (iodine value higher than 70) was not different from that of firm fat carcass (iodine value lower than 70). Except for linoleic acid, there were no significant differences in any fatty acid contents between longissimus dorsi muscles from firm fat and soft fat carcasses. Monounsaturated fatty acid content of longissimus dorsi muscles from soft fat carcasses was significantly lower than those of firm fat carcass (p < 0.05). However polyunsaturated fatty acid content was significantly higher (p < 0.05) in longissimus dorsi muscles from soft fat carcasses. In conclusion, visual discrimination results for soft fat pork carcass were inaccurate. Therefore, other indicators should be required to evaluate soft fat pork carcasses. In contrast, the quality of longissimus dorsi muscle from soft fat carcasses was superior in terms of fatty acid composition compared with that of firm fat carcasses.