• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.2
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• pp.111-119
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• 1993

The nitrogenous compounds and minerals in the raw and cooked meat of cockle shell were analyzed, and compared with those of cooked meat extracts. In abundant free amino acids, the content of glutamic acid was $129mg\%$ in raw meet, $105mg\%$ in cooked meat, $28mg\%$ in cooked meet extracts, aspartic acid, glycine, arginine, lysine, leucine, and alanine in order. The major components were lysine, arginine and leucine, and the minor components of essential amino acids were proline, tyrosine, serine and cystine. Some of ATP, ADP, AMP, inosine and hypoxanthine were identified in raw and cooked meat, but IMP and inosine were not detected in cooked meat extracts. A slight drop in content of ATP was showed in cooked meat and those had a higher content in inosine and hypoxanthine compared with raw meat. TMA, TMAO and betaine were also checked in all meat products and TMA slightly increased during cooking. Minerals in cooked cockle shell products were phosphorous, potassium, calcium and zinc. The content of phosphorous showed the highest value($16mg\%$ in raw, $185mg\%$ in cooked meat, and $25mg\%$ in extracts).

• Journal of the Mineralogical Society of Korea
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• v.24 no.1
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• pp.1-17
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• 2011

Mineralogical study was carried out for heavy minerals in the sea sand near Ongjingun bay, Kyonggi-do separated using the gravity and magnetic separators. Ilmenite, zircon and minor monazite and garnet were valuable minerals with gangue minerals of quartz, K-feldspar, plagioclase, muscovite, hornblende, epidote and chlorite. Quantitative analysis with SIROQUANT program showed that the contents of ilmenite separated with the gravity separation (the shaking table separation), the 1st step magnetic separation (rare earth magnetic separation) and the 2nd step magnetic separation (the Eddy current magnetic separation) were increased into 0.8, 18.3, and 48.7%, respectively. The content of ilmenite, monazite and zircon were recalculated based on the chemical composition of the representative and heavy fraction products of raw sand, the 1 step and 2 step gravity separations, and the 1 step and 2 step magnetic separations. The content increased to 0.23, 0.55, 5.22, 16.17, and 44.99% in ilmenite, 0.11, 0.02, 0.16, 0.51, and 1.19% in monazite. Although the zircon content did not differ over the processes (0.13, 0.12, 0.11, 0.15, and 0.10%), the improved recovery of zircon is expected by applying sieving process because of its high content (27%) in the fine grain size fraction (< 140#) of the 2 step gravity separation.

• Korean journal of food and cookery science
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• v.32 no.3
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• pp.245-252
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• 2016

Purpose: To provide the public with nutritional information on consumption types of garlic, we evaluated the influence of heat treatment method on the nutritional contents of different species of garlic. Methods: We determined the content of general components, minerals, vitamins, and fatty acids in each species of garlic produced in Seosan and Goheung by heating with blanching or microwave roasting. Results: The results of the two-way analysis of variance test indicated that the species in particular, as well as method of heat treatment and interaction, had an influence on nutritional content. The moisture and crude fat content was higher in Southern type garlic than in Northern type garlic, while crude proteins, crude ash, and dietary fibers were more abundant in Northern type garlic than in Southern type garlic. With regard to the total mineral content, K, P, Mg, and Ca were the main components in Northern type garlic and Southern type garlic. Moreover, unsaturated fatty acids showed high levels in both Northern type garlic and Southern type garlic, with more abundant linoleic acid. Overall, Northern type garlic showed a higher content of minerals and fatty acids, while more vitamin B was present in Southern type garlic. In addition, the results indicated that the content of general components (dietary fiber excluded) was increased in both Northern type garlic and Southern type garlic upon heat treatment. Blanching resulted in increased mineral and fatty acid content in Southern type garlic and decreased content in Northern type garlic, indicative of species differences; conversely, microwave roasting contributed to an increase in the content in both Northern type garlic and Southern type garlic. Conclusion: The nutritional content of garlic is more dependent on species than the cooking method, and grilling is associated with less nutrient loss than blanching.

• Journal of Korean Academy of Oral Health
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• v.42 no.4
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• pp.199-203
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• 2018

Objectives: The market for bottled water is increasing steadily in South Korea. Bottled water contains several naturally occuring minerals, such as calcium, magnesium, sodium, and fluoride. Fluoride is proven to be effective in preventing dental caries. In South Korea, the maximum permissible concentration of fluoride is 2 ppm for bottled water and 1.5 ppm for tap water. The aim of this study was to investigate the fluoride content of different commercially available brands of bottled water in South Korea, and compare the measured fluoride concentration to the concentration written on the label of each brand of bottled water. Methods: Twenty-seven of the 59 different brands of bottled water produced in South Korea were investigated in this study. Three bottles of each brand were purchased from supermarkets, marts, and convenience stores in each region of Korea in August 2016. For each bottled water brand, the fluoride content was measured three times using a fluoride-ion selective electrode (Orion ionplus Fluoride Electrode 9609, Orion Research, USA). The calibration curve was generated using 0.2 and 2 ppm standard solutions, and confirmed using a 1 ppm standard solution. Results: The mean fluoride content of the 27 brands of bottled water was $0.374{\pm}0.332mg/L$ (range=0.040 to 1.172 mg/L). The fluoride content was labeled by the manufacturer, on each of the tested brands of bottled water. In eight brands, the labeled fluoride content differed from the experimental data. The minimum to maximum fluoride content measured from 10 brands showed a variation of 0.3 mg/L or more when compared to the labeled fluoride content. Conclusions: This study investigated the fluoride content of various brands of bottled water produced in South Korea and compared the measured fluoride levels with fluoride information on the bottle labels. To ensure that consumers are suitably informed regarding their exposure to fluoride, correct labelling of fluoride content in bottled water is important.

• Food Science of Animal Resources
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• v.35 no.4
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• pp.431-440
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• 2015

Chicken bone is not adequately utilized despite its high nutritional value and protein content. Although not a common raw material, chicken bone can be used in many different ways besides manufacturing of collagen products. In this study, a multi-step procedure was optimized to isolate chicken bone collagen for higher yield and quality for manufacture of collagen products. The chemical composition of chicken bone was 2.9% nitrogen corresponding to about 15.6% protein, 9.5% fat, 14.7% mineral and 57.5% moisture. The lowest amount of protein loss was aimed along with the separation of the highest amount of visible impurities, non-collagen proteins, minerals and fats. Treatments under optimum conditions removed 57.1% of fats and 87.5% of minerals with respect to their initial concentrations. Meanwhile, 18.6% of protein and 14.9% of hydroxyproline were lost, suggesting that a selective separation of non-collagen components and isolation of collagen were achieved. A significant part of impurities were selectively removed and over 80% of the original collagen was preserved during the treatments.

• Journal of Environmental Science International
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• v.27 no.10
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• pp.933-936
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• 2018

An experiment was conducted to evaluate the efficacy of a mixture of bentonite and illite as feed additives on the growth performance and litter quality of 90 Pekin ducks. The ducks were individually weighed and randomly divided into two treatments (control and 1% combination of silicate minerals), with three replicate pens per treatment, and 15 ducks per pen. Growth performance was not significantly affected (p>0.05) by the combination of bentonite and illite, but a trend of increased growth performance was observed in the control groups. Total nitrogen content and pH in the litter decreased following supplementation with the combination of bentonite and illite (p<0.05) when compared with the control group. This data indicates that the dietary supplementation with the combination of bentonite and illite (1% level) has no positive effect on the growth performance and litter quality of Pekin ducks.

• Journal of the Korean Ceramic Society
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• v.12 no.4
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• pp.3-8
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• 1975

Hydration processes of the rapid hardening cement clinkers, which were synthesized from domestic alunite for major alumina source, limestone, kaolin and fluorite, were investigated by means of x-ray diffraction analysis, thermal analysis and microscopic observation etc. The clinkers were composed mainly of alite, calcium fluroaluminate (C11A7.CaF2) minerals. While the hydratio processes of the clinkers are altered by concentration of SO3 in the paste, calcium aluminate hydrates such as C4AH13, CAH10 and calcium monosulfate hydrate (C3A.CaSO4.12H2O) are formed at first and then some of them are transformed into ettringite(C3A.3CaSO4.32H2O) within 30~60 min. when the concentration of SO3 in the paste are enough. However the formed ettringite are changed slowly into calcium monosulfate hydrate as the concentration of SO3 become lowered, and the paste is hardened with these close-packed minerals. When the content of SO3 in clinker is so enough, calcium sulfoaluminate hydrates are found without any addition of anhydrite or hemi-hydrite.

• Journal of Nutrition and Health
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• v.12 no.2
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• pp.95-98
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• 1979

In order to observe the contents of some minerals in Korean daily food, the lithium, sodium and potassium were determined by E.E.L flame photometry. The results obtained are summarized as follows: 1) The lithium content was most higher (13. 8 to 16.8mg/100g) in sodium chloride, the contents of the lithium End sodium in each food were increased according to supplement of sodium chloride. 2) The potassium contents in garlic and bean paste were 137.6 mg and 186.3 mg per 100g sample, respectively, therefore these values were higher than the values in other samples. 3) The contents of lithium, sodium and potassium in rice, barley pressed and boiled rice lower than other samples.

• Economic and Environmental Geology
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• v.20 no.4
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• pp.223-234
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• 1987

This paper describes the mode of occurrence and mineralogical properties of electrum from the Namseong Gold-Silver deposits, for the purpose of obtaining data on the characteristics of the ore deposits and the behavior of gold and silver during the mineralization. The gangue minerals are quartz, calcite, fluorite. Ore minerals are mainly composed of pyrite, sphalerite, chalcopyrite and galena with minor amount of argentite, electrum, pyrargyrite, native silver and unidenfied mineral(Cu-Fe-Ag-S series). Three stage of mineralization recognized are, from early to later, (I) pyrite-electrum stage (II) sphalerite-chalcopyrite-galena-argentite-electrum stage (III) sulfosalts stage. The filling temperature of fluid inclusions in quartz ranges from $225^{\circ}$ to $335^{\circ}C$. The value of sulfur fugacity estimated by means of electrum-tarnish method ranges from $10^{-11.5}$ to $10^{-14}$ atm. The compositional heterogeneity within a single grain with respect to gold concentration is common in the Namseong electrums Chemical composition of electrum ranges generally between 25~45 atom% Au. Its gold content decreases in late stages of mineralization.

• Culinary science and hospitality research
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• v.23 no.4
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• pp.105-115
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• 2017

Water is an essential ingredient to brew coffee. Mineral contents in the water can affect both water quality and taste quality of coffee. The effects of minerals in the water on sensory characteristics of coffee were investigated in different water samples (A: Arisu, B: Claris, C: Spring water, D: Samdasoo, E: Evian, Distilled water as control). Based on the results of quantitative descriptive analysis (QDA), there were statistically significant (p<0.01) in flavor, acidity, bitterness, sweetness, body and aftertaste according to different water samples used to brew coffee. The canonical correlation analysis of minerals (Ca, Mg, Na, K) and taste (acidity, bitterness, sweetness) indicated that there were highly correlated in the relationship between bitterness and Mg content. A strong negative relationship was shown between bitterness and acidity, sweetness. A result of preference test using hedonic scale showed an inverse linear relationship between taste quality and total mineral contents.