편광현미경을 이용한 조암광물 관찰 웹 컨텐츠 개발

이창진,박철모,류춘렬 한국지구과학회 2009 한국지구과학회지 Vol.30 No.2

The purpose of this study is to develop and apply the web contents about the optical characteristics of rock forming minerals. The web contents developed in this study are fundamentally made up so as to show clearly the learning objective and the teaching and learning contents, and to review one content easily and search for another content freely. In addition to the web contents, the photos and moving images of the optical characteristics of rock forming minerals cited in the middle and high school textbooks are demonstrated for the students to recognize the mineral characteristics on the screen. The analysis on the quality level and learning effect of teaching and learning materials based on the investigation of the MALSAM after the application of the web contents to the class, showed that most students evaluated were effective for understanding the optical characteristics of the rock-forming minerals. About 62% of the students who used the web contents were able to identify the rock-forming minerals on the thin section under the polarizing microscope. 본 연구의 목적은 조암광물의 광학적 특징에 대한 웹 컨텐츠를 개발하고 적용하는데 있다. 개발된 웹 콘텐츠는 학습 목표와 교수 학습 내용을 명료하게 보여주고 학습 내용의 접근과 항목간의 이동을 원활히 하는 시스템을 구축하는 한편 중·고등학교 교과서에서 가장 많이 인용되는 8종의 조암광물에 대한 광학적 특징을 동영상과 사진으로 제시하여 학생들의 광물에 대한 이해도를 높였다. 개발된 웹 컨텐츠를 수업에 적용한 후 MALSM를 이용한 교수-학습 자료로서의 질적 수준과 학습 효과를 분석한 결과 대부분의 학생들은 수업목표, 학습내용, 수업전략, 화면구성, 이용의 편의성, 학습자료 항목에서 긍정적인 반응을 보였다. 웹 컨텐츠를 이용한 수업을 받은 학생 중에서 약 62%의 학생들이 편광현미경으로 박편상의 조암광물을 동정할 수 있었다.

Effects on The Forearm Bone Density of The Sanda Athletes through the Martial Arts Traditional Knocking Practice

Yindong Li,Yong Liu 아시아건강운동학회 2019 Journal of Asian Society for Health & Exercise Vol.1 No.1

PURPOSE: Through the intervention of the traditional Wushu(martial arts) knocking practice on the forearm during the Sanda(free combat) training ,we study the effects of bone mineral density and bone mineral content of the forearm. Sixteen students from the 2016 Sanda special classes of Beijing Sports University were selected as the study subjects, and they were randomly divided into experimental and control groups. Both of them have 12 weeks of regular Sanda training, but the experimental team was intervened by practicing the Wushu Traditional knocking. METHODS: Using EXA-3000 double energy X-ray bone mineral density ester, bone mineral density and bone mineral content were measured before and after exercise intervention. RESULTS: The test results showed that the bone mineral density of the forearm in the pre-intervention experimental and control groups (P< 0.05), no significant difference; After 12 weeks of exercise intervention, bone mineral density and bone mineral content in the forearm of the experimental group and the control group increased to varying degrees, between the two groups(P<0.05) and there are significant differences. From the perspective of changing trend, the bone mineral density and the bone mineral content in the forearm of the subjects were significantly increased through 12 weeks of normal sanda training, indicating that the normal sanda training had a certain promotion effect on the increase of bone mineral density and bone mineral content of the athletes" forearm; CONCLUSIONS: the bone mineral content and bone mineral density of the forearm of the experimental group were significantly higher than those of the control group through the flapping method, indicating that the flapping method can effectively improve the level of bone mineral density and bone mineral content.

유당의 첨가가 성장기 암컷 흰쥐에서 골함량과 골밀도에 미치는 영향

최미자,조현주 啓明大學校 生活科學硏究所 2002 科學論集 Vol.- No.-

The effects of dietary lactose supplementation on bone mineral density and bone mineral content in growing rats are uncharacterized. We studied growing female rats fed a diet either control of supplemented with lactose for 9 weeks. The animal was scanned to determine the BMD and BMC using dual energy X-ray absorptiometry (FIXImus, GE Lunar Corporation, Madison, WI). Food intake and FER were not affected by loctose supplementation. But the lactose group had significantly higher spine bone mineral density(0.1517±0.0034(g/㎠) vs 0.1626±0.0095(g/㎠)) and spine bone mineral density/weight than the control group. And femur bone mineral density/weight as well as femur bone mineral content/weight were higher in the lactose supplemented group. These data suggest that lactose supplementation may be a useful way in growing children in which there is a desire to increase bone mineral density.

제주 용암해수로 제조한 쿠키의 품질특성

정성현,전수정,미카일영,문유진,홍예은,권미라,Jung, Sung Hyun,Jeon, Soojeong,Young, Mikhail,Moon, Yoo Jin,Hong, Ye Eun,Kweon, Meera 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.3

Purpose: The present study explored cookie making performance using Jeju magma seawater to elucidate the effects of minerals in water on quality of baked goods. Methods: Seven water samples were analyzed for their mineral content, pH and water hardness. Starch pasting properties of flour in water samples was analyzed using RVA, and cookie making performance using water samples was evaluated with the AACCI wire-cut cookie baking method. Quality of cookies was measured by weight loss during baking, cookie geometry, color, and firmness. Results: Hardness of water samples ranged from 0-4200, and mineral content was in the order of magma seawater > 100% ED mineral water > 50% ED mineral water > 10% ED mineral water > tap water > Samdasoo > distilled water. RVA results showed that water hardness exhibited significant relationships with pasting temperature (p<0.05, R=0.863), peak viscosity (p<0.001, R=0.944), final viscosity (p<0.05, R=0.861), and setback (p<0.05, R=0.782). Cookie baking results showed that cookie diameter increased in the order of magma seawater < 100% ED mineral water < 50% ED mineral water < 10% ED mineral water $\approx$ tap water < Samdasoo < distilled water. Conclusion: As mineral content in water increased, flour pasting temperature and viscosity increased, whereas cookie diameter decreased with color fading. However, cookies formulated with 50% ED mineral water showed similar cookie geometry and texture to those with tap water. Therefore, controlling the mineral content of water can be successfully applied to produce mineral-enriched cookies.

가공식품의 무기질 함량에 관한 연구

서정숙,정은자 한국식품영양학회 1992 韓國食品營養學會誌 Vol.5 No.2

We analysed 398 kinds of processed foods sold on market - 43 kinds of ramyun, 67 kinds of bread, 104 kinds of cookies, 5 kinds of pizza, 28 kinds of sausage, 31 kinds of steamed fish cake, 4 kinds of tomato ketchup, 30 kinds of canned goods, 82 kinds of beverage and 4 kinds of danmoogi - to know mineral content such as P, Ca, Mg, Na and K. We used atomic absorption spectrophotometry for this study and the results were as follows; 1) P content was 204.24㎎% in sausages, 101.80㎎% in pizza, 67㎎% in canned fish, 44.50㎎% in canned vegetable, 38.62㎎% in ramyun and 32.10㎎% in steamed fish cake. Sausage had the highest P content showing almost 6 times as much as steamed fish cake. There was little difference between ramyun and steamed fish cake. 2) Ca content was 115.00㎎% in pizza, 106.94㎎% in steamed fish cake, 100.59㎎% in sausage, 91.25㎎% in canned vegetable, 79.84㎎% in bread and 78.97㎎% in ramyun. 3) Mg content was 555.16㎎% in steamed fish cake, 476.14㎎% in cookies, 436.75㎎% in ketchup, 394.00㎎% in canned vegetable, 346.95㎎% in ramyun and 341.40㎎% in canned fish. Steamed fish cake was highest in Mg content and there was little difference between ramyun and canned fish. 4) Na content was 730.49㎎% in ramyun, 680.25㎎% in danmoogi, 548.43㎎% sausage, 463.50㎎% in canned vegetable, 449.25㎎% in ketchup, 401.29㎎% in steamed fish cake and 366.00㎎% in pizza. Ramyun had the highest Na content. 5) K content was 302.30㎎% in pizza, 280.25㎎% in ketchup, 219.68㎎% in sausage, 219.2㎎% in canned fish, 183.75㎎% in canned vegetable, 166.49㎎% in ramyun and 122.77㎎% in cookies. Pizza had the highest K content.

아밀로오스 함량이 다른 현미의 품종별 가공 처리에 따른 화학적 품질 특성

이종구,권광일,최지영,최종동,정명근,임무혁 한국응용생명화학회 2010 Journal of Applied Biological Chemistry (J. Appl. Vol.53 No.1

This study was carried out to determine the chemical quality properties during processing treatment using the brown rice varieties with different amylose content. It was investigated using Hwaseonchalbyeo, Baegjinjubyeo, Ilpumbyeo and Goamibyeo varieties. As for the chemical properties of fried brown rice, phenolic compounds increased by the frying treatment. The component of aroma after the frying treatment, it showed that aldehydes sorts of benzaldehyde, phenylmethanal had the highest content. The content of vitamin B group during parboiling treatment and frying treatment decreased as a whole than the non-treatment brown rice. The higher the content of amylose was, the more the content of vitamin B2 increased. The higher the content of amylose was, the more the content of vitamin B6 and mineral contents decreased. The component of mineral during frying treatment, it showed that Mg had the highest content. The higher the content of amylose increased, the more the blue value increased. The 2,2-diphenyl-β-picryl-hydrazyl (DPPH) after the frying treatment was relatively increased. 아밀로오스 함량이 서로 다른 품종의 현미를 이용하여 가공처리 즉, frying 처리와 parboiling 처리를 하여 여러 화학적 특성을 조사하였다. 페놀성 물질 함량은 품종에 따른 뚜렷한 경향은 나타나지 않았으며, 일품벼의 실험 결과를 볼 때 frying 처리 후 현미가 백미보다 높은 페놀성 물질 함량을 나타내었다. Blue value는 아밀로오스 함량에 따라 비례적으로 증가하는 경향을 보임으로서 고도의 상관관계에 있다고 판단된다. 향기 성분은 Hydrocarbons류와 Esters류가 각각 3종, Alcohols류와 Acetals류가 각각 2종, Aldehydes류가 5종, Acids류가 6종이 동정되었다. 그 중에서 Aldehydes류의 Benzaldehyde, Phenylmethanal이 가장 높은 함량을 나타내었다. Vitamin B군은 현미 무처리구보다는 가열처리 후 frying 처리구의 vitamin 함량이 전반적으로 감소되었으며, vitamin B1함량은 1.4189~1.6494 mg에서 0.3102~0.7097 mg으로 감소되었고, vitamin B2는 아밀로오스 함량이 높을수록 함량이 증가하였고, parboiling 처리구가 무처리구에 비해 높게 나타났다. Vitamin B6는 아밀로오스 함량이 높을수록 함량이 감소하였다. Niacin은 함량이 상대적으로 다른 vitamin B군에 비해 가장 높은 함량을 보였다. 무기질 함량을 조사한 결과 Mg이 가장 높은 함량을 나타냈으며 대체적으로 아밀로오스함량에 비례하여 증가하는 경향을 보였다. 현미를 품종과 처리 조건에 따라 달리하여 frying 처리한 전자 공여능 값을 보여주었고, 무처리구보다 유탕 처리 후 좀 더 높은 활성을 나타내었다.

밭토양 조건에서 질소함량별 유기자원의 질소 무기화율 추정

임진수,이방현,강승희 한국환경농학회 2019 한국환경농학회지 Vol.38 No.4

BACKGROUND: To investigate mineralization characteristics of organic resources in the soil, five materials (rice straw, cow manure sawdust compost, microorganism compost, mixed oil-cake, and amino acid fertilizer) were treated according to the nitrogen content, and an indoor incubation experiment was conducted for 128 days. The results of this analysis were applied to determine the nitrogen mineralization pattern of these organic resources. METHODS AND RESULTS: During the constant temperature incubation period, the nitrogen net mineralization rate of the organic resources was the highest in the amino acid fertilizer with the highest nitrogen content, and the lowest in the rice straw with the lowest nitrogen content. A positive correlation (0.96) was observed between the potential nitrogen mineralization rate and total nitrogen content. The mineralization rate constant, k, was negatively correlated with the organic matter (-0.96) and carbon content (-0.97). The nitrogen mineralization rate during the first cropping season, as estimated by the model, was 6.6%, 11.6%, 30.9%, 70.7%, and 81.0% for the rice straw, the cow manure sawdust compost, the microorganism compost, the mixed oil-cake, and the amino acid fertilizer, respectively. CONCLUSION: The nitrogen mineralization rate varies depending on the type of organic resources or the nitrogen content; thus, it can be used as an index for determining the nitrogen supply characteristics of the organic resource. Organic resources such as compost with low nitrogen content or those undergoing fermentation contain organic nitrogen. Organic nitrogen is stabilized during the composting process. Therefore, as the nitrogen mineralization rate of these resources is lower than that of non-fermented organic resources, it is desirable to use the fermented organic materials only to improve soil physical properties rather than to supply nutrients for the required amount of fertilizer.

시판 고등어의 지방산 조성 및 무기질 함량

박수자,김근영,임성빈,박민정,김복순,유양자,정윤화,Park, Soo-Ja,Kim, Keun-Young,Yim, Seoung-Been,Park, Min-Jeong,Kim, Bog-Soon,Yu, Yang-Ja,Jeong, Yoon-Hwa 동아시아식생활학회 2006 동아시아식생활학회지 Vol.16 No.6

We investigated the general composition, fatty acid composition and mineral content of ten kinds of marketed(3 domestic and 7 imported) mackerels. The moisture contents of domestic mackerels ranged from $62.9{\sim}67.8%$, and those of imported mackerels ranged from $61.1{\sim}74.7%$. Ash content was less than 2% in all mackerels. Crude protein content was greatest in Oman mackerel(24.1%) and lowest in UK mackerel(19.7%). Lipids contents ranged from 1.4%(Chile mackerel) to 19.7% (UK mackerel); mackerels with high lipid content tend to have low moisture content. Saturated fatty acids ranged from 18.2% to 31.1% of the total fatty acids content. The mackerel imported from Chile(26.8%) contained the least monoenes, while UK mackerel monoene content(48.7%) was highest. Polyenes were lowest in Tong-yeong mackerel(30.9%) and highest in Chile mackerel(50.0%). DHA content was highest in Chile mackerel(36.4%) and lowest in USA mackerel(14.6%). The mineral content of mackerels were in increasing order; K, Na, Mg, Ca, Fe, Zn and P. The K, Na, Mg and Ca content ranged from $261{\sim}420$, $261{\sim}420$, $37{\sim}176$, $34{\sim}49$ and $5{\sim}22mg/100g$, respectively.

분쇄도 및 로스팅 조건이 수프리모 커피의 이화학적 특성에 미치는 영향

강난기(Rhan-Kee Kang),민관식(Kwan-Sik Min),강명화(Myung-Hwa Kang) 한국식품영양과학회 2015 한국식품영양과학회지 Vol.44 No.1

배전도와 분쇄도를 달리하여 가공한 수프리모 커피 추출물의 일반성분, pH, 당도, 색도 및 미네랄 조성 등의 이화학적 특성을 분석하였다. 수분 함량은 약배전보다 강배전 시 감소하였고, 탄수화물은 강배전 후 감소하였다. 조단백질, 조지방, 조회분은 강배전 후 증가하였다. pH의 변화는 약배전보다 강배전 시 높아졌고, 당도와 총 당 함량은 배전강도에 따라 유의적인 차이를 나타내지 않았다. 밝기 정도를 나타내는 L값은 생두는 강배전할수록 낮아지고, 적색도를 나타내는 a값과 황색도를 나타내는 b값은 약배전에서 높고, 강배전에서 낮아졌다. 배전도가 클수록 L값, a값, b값은 낮아지고 분쇄도가 클수록 L값은 낮아졌으며, a, b 값은 배전도에 따라 유의한 차이가 있는 것으로 나타났다. 수프리모 커피의 Ca, Fe, K, Na, P 함량을 측정한 결과는 K 함량이 가장 높게 나타났다. 총 식이섬유 함량은 약배전 약분쇄 시 가장 높아 다른 배전 조건과 비교해 유의적으로 높았다. 수용성 식이섬유 함량은 강배전 약분쇄 4.25 g/100 g, 불용성 식이섬유소는 약배전 약분쇄 63.49 g/100 g으로 가장 높아 배전 조건에 따라 식이섬유소 함량이 유의적으로 다르게 나타났다. 수프리모 커피에 함유되어 있는 지방산 중에 특히 palmitic acid 및 linoleic acid의 함량이 다른 지방산에 비해 높게 측정되었다. 하지만 배전도와 분쇄도에 따른 지방산 조성에는 큰 차이를 나타내지 않았다. 배전도와 분쇄도를 달리한 수프리모 커피의 유기산은 acetic acid, propionic acid, oxalic acid, citric acid, fumaric acid가 검출되었다. 특히 수프리모 커피의 생두는 휘발성을 갖는 유기산인 acetic acid가 높았고, 배전강도와 분쇄도를 달리하여 가공 처리한 수프리모 커피는 fumaric acid의 함량이 높게 측정되었다. 본 연구 결과 커피 품종에 따라 배전도와 분쇄도를 달리하면 다양한 이화학적인 특성을 지닌 커피의 제조가 가능할 것으로 기대된다. Supremo coffee was light and dark brewed and grinded using different beans sizes. We determined physicochemical properties of Supremo coffee in the form of moisture, crude fat, crude protein, and crude ash contents. Moisture content was higher in beans of the dark brew than the light brew. Carbohydrate content was lower in the dark brew. However, crude fat, crude protein, and crude ash contents were higher in the dark brew. pH level was higher in beans of the dark. L value (brightness) decreased in the dark brew. a value (red coloring) and b value (yellow coloring) were both increased in the light brew and decreased in the dark brew. Stronger brewing resulted in lower a and b values. The contents of Ca, Fe, K, Na, and P were measured, and the results showed that K content was the highest. Total dietary fiber content was significantly higher than all other brewing parameters. Soluble dietary fiber content was 4.25 g/100 g in the dark brew and week grinding while insoluble dietary fiber was 63.49 g/100 g in the light brew and week grinding, which was the highest. Fatty acid composition was not significantly different according to brewing and grinding conditions. Supremo coffee contained acetic acid, propionic acid, oxalic acid, citric acid, and fumaric acid. In particular, contents of acetic acid and fumaric acid were highest. These results suggest that physicochemical properties of Supremo coffee are affected by different brewing and grinding conditions.

Chemical Composition of Seed in Medicinal Soybean Collected in Korea

Seong, Rak-Chun,Kim, Jeong-Gyu,Hwang, Young-Hyun The Korean Society of Crop Science 1998 Korean journal of crop science Vol.43 No.3

Production of medicinal soybean [Glycine max (L.) Merrill], characterized with black seed, white stripe at hilum border, yellow cotyledon and small seed, is increasing with increasing consumption. The objective of this study was to investigate the chemical composition of medicinal soybean seed and to provide basic information, for the characterization of these soybeans among genetic resources. Forty-four lines of medicinal soybeans collected from Korea and two control cultivars, 'Hwangkeumkong' (Yellow seed coat) and 'Geomjeongkong l' (Black seed coat) were planted at the Research Farm of the College of Natural Resources, Korea University, located at Namyangju City on May 25, 1996. Seeds of these lines were harvested at full maturity and analyzed for protein, oil, sugar, starch and mineral contents. Mean protein and oil content of the medicinal line seeds were 42.6 and 16.1%, respectively, and those of the control cultivars were in the middle range for protein and oil content. However, sugar and starch content of the medicinal line seeds appeared to be in the lower range of the distributions compared to the control cultivars and were 10.0 and 1.68%, respectively. Mean P, K, Ca, and Mg contents of the seeds of medicinal soybean lines were 15.9, 21.5, 3.11, and 2.81 mg/g, respectively, indicating that these lines had higher P, K, and Mg and lower Ca contents when compared to the control cultivars. Mean Na and Fe contents were 671 and 224 mg/kg, respectively, showing lower Na and similar Fe contents. The observed results provided that chemical compositions of medicinal soybean were, on average, different from those of the general soybean cultivars.