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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Journal of the Korean Society of Food Science and Nutrition
Journal Basic Information
Journal DOI :
The Korean Society of Food Science and Nutrition
Editor in Chief :
Volume & Issues
Volume 3, Issue 1 - Apr 1974
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Determination of Thiamine in Urine and Feces of the Rats by the Fluorometric Method
Lee, Hyun-Ki ; Rhee, Sook-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 3, issue 1, 1974, Pages 1~5
Two 3-month old Wistar Strain male rats (weights was 270g and 340g respectively) were used as samples in order to determine the daily excretion of thiamine contained in urine and feces by the thiochrome reaction. The results were as follows. 1. Daily excretion of urine was 5,2 cc per 100 grams of body weight and that of thiamine was
per 100 grams of plasma. 2. Daily excretion of feces was 2.4 grams per 100 grams of body weight and that of thiamine was
per 100 grams of plasma. 3. Daily excretion of thiamine contained in urine is about twice the amount of thiamine excretion contained in feces. Thus, it can be concluded that more of the excretion of thiamine was mainly excreted through urine.
Improving the Nutritional Value of Mixed Diet of Rice and Buckwheat (4) - Growth Gain and the Level of Branch-Amino Acids in Plasma of Rats Fed on Rice Diet Adding Buckwheat -
Rhee, Sook-Hee ; Lee, Hyun-Ki ;
Journal of the Korean Society of Food Science and Nutrition, volume 3, issue 1, 1974, Pages 7~11
Wistar Strain male rats were divided into four different diet groups and the control group was fed on seven percent casein diet (C), the second with a mixture of 80% of rice and 20% of buckwheat (RW), the third with rice only (R), and the fourth with a mixture of rice and buckwheat of equal nitrogen level (RWS). Each diet group consisted of six rats was fed for three weeks by the adlibitum feeding method. The results of the experiment, i, e, the growth gain and change in the level of branch-amino acids in the plasma determined by the micro-bioassay method were as follows. 1. The group C showed the largest growth gain and the rest did in the order of RW group, R group, and RWS group. 2. It was shown that rats fed on diet of higher protein score tend to have higher level of free branch-amino acids in the plasma. 3. Thus, the protein score may be estimated based on the level of the free branch-amino acids in the plasma.
THE EFFECT OF HEAT TREATMENTS ON THE CHLOROPHYLL IN GREEN PEPPER
Lee, Kap-Lang ; Park, Jyung-Rewng ; Lee, Sung-Woo ;
Journal of the Korean Society of Food Science and Nutrition, volume 3, issue 1, 1974, Pages 13~16
The change in color of vegetables containing chlorophyll on cooking has been of concern to food scientists. This experiment was initiated to determine the effect of different heating methods and time on the chlorophyll of green pepper. Peppers were heated at 100 C for 5, 10, and 15 min by using boiling water, steam and hot air and for 1, 2 and 3 min in microwave oven. The results showed that chlorophyll content decreased with increasing heating time. Among the heat treatments employed steaming gave the greatest effect and boiling water was the next. Hot air and microwave treated samples changed only small amount of chlorophyll. Generally pheophytin formation was increased with decreasing chlorophyll content.
Study on the tasty constituents and minerals in Clavariaceae botrytis
Seoh, Jeong-Hi ; Cho, Soo-Yeul ; Lee, Sung-Woo ;
Journal of the Korean Society of Food Science and Nutrition, volume 3, issue 1, 1974, Pages 17~21
Tasty constituents such as free amino acids. free organic acids and free sugars and minerals in clavariaceae botrytis were surveyed through the course of this study. The results were as, follows: 1. Isoleucine valine threonine alanine methionine cysteine glutamine histidine glutamic acid and aspartic acid were presented in clavariaceae botrytis, and aspartic acid showed the highest amount. 2. Succinic acid was the major organic acid in clavariaceae botrytis, and also citric acid malic acid and fumaric acid were presented. 3. Clavariaceae botrytis contained fructose, maltose glucose and sucrose ; glucose and sucrose were more than 80% of total sugars. 4. Na K Mg Ca Zn Mn Cu am Fe by atomic absorption spectrometer were detected and assayed. and Al Si Ni Sn Ti Cr Ag Pb B and Sr detected by emission spectrograph. K of these minerals showed the highest amount but very small amount of Ca was presented.
Analyses of glycerides in Gingko biloba pancreatic lipase
Han, Jae-Sook ; Park, Jyung-Rewng ;
Journal of the Korean Society of Food Science and Nutrition, volume 3, issue 1, 1974, Pages 23~28
Fatty acids of Gingko biloba lipid and its binding position were determined by using pancreatic lipase. Optimum conditions for hydrolysis of glyceride were found as 9mg of lipase and 5 min reaction time for 50 mg of TG. The results showed that oleic acid and linoleic acid were presented about 40% and 29.7%, respectively, but linoleic acid was very small comparing with other seeds. It was found that both saturated and unsaturated fatty acids were almost equally distributed at
Studies on Low-Temperature and Film-Packing Storage of Oriental Melon
Lee, Kang-Ja ; Park, Jyung-Rewing ; Lee, Sung-Woo ;
Journal of the Korean Society of Food Science and Nutrition, volume 3, issue 1, 1974, Pages 29~34
1) It was found that melons stored at
were deteriorated mainly by phytophthora spot and the limits for commercial purpose were 6 days for the control and 4 days for the film packed sample. First of all, alternaria rot was produced after 8 days in control group and each group had cold-stroage hindrance after 20 days. The limits for commercial purpose determined by general appearance were 14 days for the control, 18 days for the 0.02mm and 16 days for the 0.04 mm group. 2) Seven to 8% of weight decrease was the limit of commercial purpose by general appearance. The amount of
excretion was decreased in
group and increased drastically with deterioration. The amount of
, excretion during storage at
3) The usage of sugar for the substrate of respiration during storage was small and large amount of acids was used for this purpose. The sugar content was decreased with deterioration but acids were increased. The reducing sugar content was decreased and non-reducing sugar content was increased during storage.
Study on the Changes in Ca.Mg.K.Na and P Contents of the Platycodon Graucum Nakai by Water Immersion and Boiling
Lee, Wool-Hyung ; Lee, Mahn-Jung ;
Journal of the Korean Society of Food Science and Nutrition, volume 3, issue 1, 1974, Pages 35~41
The experiment attempted to detect the loss of mineral substances in the crude herb, especially for the Platycodon graucum Nakai after removal of its acrid flavor. The results obtained are summarized as follows: 1. The quantity of the mineral substance was K Ca P Mg and Na in orders. The above substances were more prevalent in the part of the plant above the ground than the plant below the ground, however Na remained the same in both parts of the plant. 2. As a result of water immersion, in order to clear away the acrid flavor, the one day exudate showed that K was highest in amount and in the others there was no significant difference. There was a slight increase, however, in the amount of Ca K Mg P and Na because of exudation on the 3rd and 5 th days. 3. The amount of the exudate was increased by boiling rather than simple water immersion, but the amount of Ca was decreased.
Nutrition Value of Chlorella (II)
Park, Chung-Ung ; Hwang, Ho-Kwan ;
Journal of the Korean Society of Food Science and Nutrition, volume 3, issue 1, 1974, Pages 43~46
It was reported that the digestion ratio of chlorella was low because it had a low metabolic rate in body. Generally, the thickness of a cell membrane of it is
, the weight of it is approximatly 13% of the total weight of a dry cell. And it is composed of protein, lipid, hemicellulose and ash etc. So, in order to elevate the digestion ratio of chlorella in body, we experimented the crude treatment methods of chlorella. The results obtained in this experiment are summarized as follows : 1. The digestion ratios calculated from ordinary N- balance method were 83.05% for 10% chl. (b) plus diastase group ; 81.25% for 10% chl. (b) plus amylase group, and 79.23% for 10% chl. (b), 58.55% for 10% chl. (a). 2. Biological values from this method were 80.25% for 10% chl. (b) plus diastase group, and 60% for 10% for chlorella(a).
A survey of the state of nutrition & the clinic in Rural Korea
Lee, Geum-Yeong ;
Journal of the Korean Society of Food Science and Nutrition, volume 3, issue 1, 1974, Pages 47~51
1. As the low standard of living of the people who live in both the model and compared villages, is almose similar to each other, the state of their food intaking has nearly the same degree. 2. The villagers of the two kinds of village mentioned above do not cast off their traditional eating habits getting an energy from rice and vegetarian diet. They, however, have been so much interested in the problem of birth control that they have a few children in less than four-year-old. We have to go on the problems of driving a reasonable family plan, and replacing the traditional food life by taking a fatty food. 3. Their pool life forces them to have an over work for supporting their family. Even though they take much Fe from grains and vegetables day after day, Fe does not give a great influence on making Hb (Erythrocyte) in a body. Accordingly most of them have developed symptoms of anemia. This research, comparing with the research results of Ewha University and Seoul Medical College shows much lack of Hb. So it is need for them to take a large quantity of animal protain and make a healthful habit by reforming their food life.
Mass Spectrometric Identification of Thiohydantoins Derived from Amino Acids (I)
Song, Kyung-Duck ;
Journal of the Korean Society of Food Science and Nutrition, volume 3, issue 1, 1974, Pages 53~68
The thiohydantoin derivative derived from amino acid was used for the stepwise sequence analysis of peptide or protein from the carboxyl termini. Recently, SUZUKI reported the mass spectrometric identification about a part of these compounds. In this paper, was described the mass spectrometric identification of thiohydantoins derived from 20 amino acids. Mass spectra were obtained with a mass spectrometer, JEOL model JMS-06H and samples were introduced with a direct inlet probe. The molecular ion peaks and fragment ion peaks were identified easily, because these peaks appeared differently every amino acids and specially, it was easy discrimination between leucine and isoleucine. It is suggested that mass spectrometry was one of the useful methods to identify thiohydantoins derived from amino acids.
Mass Spectrometric Identification of Thiohydantoins Derived from Amino Acids (II)
Song, Kyung-Duck ;
Journal of the Korean Society of Food Science and Nutrition, volume 3, issue 1, 1974, Pages 69~76
The method of amino acid sequence determination from the C-terminal amino acid is proposed and mass spectrometric identification of thiohydantoins described previously. In this paper was discussed the fragmentation of thiohydantoin-ring by deutero substitution and model tripeptide have been degraded through three stages each, with interpretable results. The conditions employed in this method are mild enough for biological materials. The main features of the method are the following. 1. Thiohydantoins were formed in a non-aqueous medium a mixture of acetic anhydride, acetic acid and ammonium thiocyanate. 2. Mass sepectra of thiohydantoins derived from 20 amino acids were obtained with a mass spectrometer, JEOL model JMS-06H. 3. Cleavage of peptidyl thiohydantoin was made with an acidic from of a cation-exchange resin. (Amberlite IR-120) 4. Separation of the cleaved thiohydantoin and the parent peptide less one amino acid moiety was made by chromatography on a Sephadex G-10 column. 5. The peptide fraction was concentrated by freezedrying. 6. Thiohydantoin derivative of carboxyl terminal amino acid residue was introduced with a direct inlet probe in methanol solution.
Studies on Mixed foods Preparation of Imitation rice (I)
Suh, Hong-Kyl ;
Journal of the Korean Society of Food Science and Nutrition, volume 3, issue 1, 1974, Pages 77~81
1. Studies were made on enriching protein and protein score of rice with soybean, millet and sweet potato. 2. Imitation rice made from upper 3 or 2 was added to rice by
, then the protein content of the resulting mixed foods was more than 10%, lipid more than 2.5%, protein score more than 85. 3. Cooked with rice, the imitation rice was acceptable in the point of color, flauor and taste.
Studies on the artificial regulation of the effective components in garlic by the inorganic nutrients
Cho, Soo-Yeul ;
Journal of the Korean Society of Food Science and Nutrition, volume 3, issue 1, 1974, Pages 83~95
This experiment was initiated to determine the effective components of garlic during the growth stages and to regulate the contents artificially. The following results were obtained : 1. Alliin content was increased during its growth and showed drastic increase at maturing stage. 2. The kinds of free amino acids detected during growth stages were 15 for leaf growth, 14 for bulbing and 18 for maturing stage. The total content of free amino acids was high. est at maturing stage. 3. The optimum conditions for the maximum amounts of alliin and free amino acid determined by the binary interaction of Systematic Variations Method were 40%
for alliin, and 72%
for free amino acid. 4. Ideal curve for alliin and free amino acid was attained by applying the binary interaction of Systematic Variations Method and it was possible to approach the optimum ionic proportion from the optimum contents on this curve.