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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 4, Issue 1 - Apr 1975
Selecting the target year
Determination of vitamin
by the lumiflavin fluorometric method and FMN, FAD, FR by the paper chromatography in the feces and urine
Lee, Hyun-Ki ; Bae, Song-Ja ;
Journal of the Korean Society of Food Science and Nutrition, volume 4, issue 1, 1975, Pages 1~6
After ablactation, wistar strain white male rats, weighing 270g and 340g, were fed with a diet of CLEA for three months. The whole daily excretion of each feces and urine were collected, and extracted with water(
hot water). The combined extraction were filtered and the
was determined with the parts of the filterates by the lumiflavin fluorometric method, and the FMN, FAD and FR with the rest of the filterates by paper chromatography. The following results were obtained; 1.
contents in the feces were
per 100 grams per body weight, and
per each rat per day. 2.
contents in the urine were
per 100 grams per body weight, and
per each rat per day. The total daily excretion of
contents in the feces were 1. 5 times as much as in the urine. 3. Among the total daily
excretion of one white wistar strain rat in the feces were the following ; FAD, 81.0% ; FMN, 14.9% ; FR, 3.3%. Therefore the order of the contents were FAD>FMN>FR.
Studies on manufacturing of cheese by using bacillus subtilis sporangiospore
Rim, Nac-Ryong ; Park, Chung-Ung ; Hwang, Ho-Gwan ;
Journal of the Korean Society of Food Science and Nutrition, volume 4, issue 1, 1975, Pages 7~12
Influence for a state of nutrition reached over Hb formation
Lee, Geum-Yeong ; Jeon, Kwan-Bae ;
Journal of the Korean Society of Food Science and Nutrition, volume 4, issue 1, 1975, Pages 13~17
1. A nursery school principal must think over physical stamina and health of his children, and he must make an epoch making changes to nutrition control. I think that authorities concerned must give weight to quality before quantity to manage the nursery school. If the nursery school principal who has aid received from abroad and his native country must manage the nursery school rationally. It is expected that, though the nutrition level is below the level of sports middle school children, it is above the common level of home children. 2. I fear that the calories which the pupils of sports middle school assimilate a day on the average is apt to be more calories as compared with other pupils of their age(weight). This is also true for their level of activity. It is required that the nutritionist must recheck the quantity of the calorie provision. 3. I took no thought about infection with parasites in this thesis. It is because that the pupils of sports middle school have much Hb (hemoglobin), because they have had meals with a settled menu for a year or two. So, that it is expected that it is caused only by the nutritious foods regardless of parasites and that they have little Hb(hemoglobin). Besides though they are little pupils, because they have much Hb. Of taking the level with upper life classes of the the Ewha Girls University students, it will be more reliable. Therefore as we maintain the states of health of the common home children and nursery school children normally, to increase the national power, the managers of nursery schools or the heads of families must pay attention to the control of nutrition, and authorities concerned must pay attention to the control of nutrition, and authorities concerned must take the trouble much more to the management of nursery school.1. We have been undertaking the occupations of the family plannings for more ten years. But we have still failed to realize the anticipated result in the farm villages. Though it is not in this district, I think that we must make efforts in these occupations urgently, and control increases in population, decrease the consumptions of food and salt, and contribute to the increasing of the general income. 2. There is a tendency to take a little more salted foods in the cities than in the farm villages. But we are apt to take more salt in quantity(20g) to be taken in a day both in the cities and in the farm villages than it is necessary to us. So it is required that we must grope for a means of increasing of the general income as early as possible, and that we must improve our diet to be got rid of dietary life in importance. And so we have to study throughly the side effect caused due to too much salt to be taken in, if it is discovered, we must spour on a means of sweep of it.
Study on the contents of nutrients and gelation substances in the Korean persimmons
Kim, Youn-Soon ;
Journal of the Korean Society of Food Science and Nutrition, volume 4, issue 1, 1975, Pages 19~23
From a study of the nutrient and gelation substances in Korean persimmon such as Jangdongsi, Pasi, Teabongsi, Kurigam, Nabjackgam, Gamsi and Hucks: The results obtained are summerized as follows: 1. According as persimmon changes into mellowed persimmon in the same kind the ammounts of sugar was increased, while the ammounts of fiber was decreased, but there was little difference in the other nutrient contents. 2. The ratio of 'Ca' and 'P' in persimmons in generally balanced at 1 : 2.5 3. Compared to the standard combination ratio of gelation substance, pectin in the persimmons was over but acid and sugars were very low.
Study on the manufacture of jam with Korean persimmon
Park, Won-Ki ; Yoo, Yung-Hi ; Hyun, Jung-Soon ;
Journal of the Korean Society of Food Science and Nutrition, volume 4, issue 1, 1975, Pages 25~29
Took an experiment of the jam manufacture with the raw material―the persimmons mellowed naturally and the persimmons which were got rid of astringency artificially―with many kinds of Korean persimmons. The results as follows : 1. Table 1. shows the analysis Table of the nutritional composition in the raw persimmon and Table 2. shows the gelation factor content in the persimmon. 2. Table 3. shows the mixture ratio of the manufacturing raw material of persimmon jam and shows the properties of the jam. 3. The color of the jam manufactured with made from the natural mellowed persimmons was persimmon color containing black spot or orange. But the jam manufactured with the persimmons which were got rid of astringency by ethanol changed from persimmon color to light purple during the storage. 4. The jam manufactured with the natural mellowed persimmons did not taste astringent but the jam manufactured with the persimmons which were got rid of astringency artificially tasted astringent.
Study on the effect of glucose upon the digestibility in the perilla frutescens leave
Kim, Hong-Sub ;
Journal of the Korean Society of Food Science and Nutrition, volume 4, issue 1, 1975, Pages 31~34
The testing materials which kept perilla frutescens' leaves frezen are divided into four parts, 1. freezing green leaves, 2. glucose added to the leaves dried in the sun, 3. glucose unadded to the leaves dried in the sun and 4. the leaves dried in the immediately after collecting sample. The perilla frutescens' leaves are treated with the artificial digestion test to investigate the effects of the digestibility of ingredients and of protein. The results obtained were as follows ; 1. The digestibility of crude protein of sample using the common leaves dried in the sun immediately after collecting sample was presented highest at 83.15%, the freezing green leaves at 68.35%, glucose added to the leaves dried in the sun at 64.25% and glucose unadded to the leaves dried in the sun at 62.12%. The digestibility of perilla frutescens' by freezing green leaves, glucose added or glucose unadded to the leaves dried in the sun is on the decrease without difference. 2. It was suggested that glucose and reductive sugars to perilla frutescens' leaves is not affected by the decreased digestibility of protein, dince the digestibility of glucose added to the leaves dried in the sun and glucose unadded to the leaves dried in the sun almost never makes a difference. 3. The digestibility of freezing the green leaves for six months was quite different from the leaves that were dried in the sun immediately after collecting sample, in that the leaves that were frozen for six months were decreased 1/5 quantity of the shole crude protein.
Studies on the Lipid Component in Root of Platycodon Glaucum N.
Jung, Ock-Hee ; Lee, Mahn-Jung ; Han, Jae-Suk ;
Journal of the Korean Society of Food Science and Nutrition, volume 4, issue 1, 1975, Pages 35~44
This experiment was purposed to examine the natures of lipids in Platycodon glaucum root, one of the well-known vegetable food stuffs in Korea. The results on the lipids obtained as forms of esters of glycerol or sterol and their derivatives by the methods of T. L. C and G. C are summarized as follows. 1. The nature of lipids was shown as a yellow- brownish color, a little viscosity and the characteristic odor of Platycodon glaucum. 2. In case of the neutral lipid part, it was composed with the ratio of T. G 77.3%, D. G 4.9%, M. G 4.0%, S. E 8.7%, F. F. A 2.5%, and S 2.4%. 3. Considering the composition of fatty acids in T. G, the amount of saturated fatty acids was about 52.0%, and that of unsaturated about 14.0%. And the principal fatty acid of T. G remained primarily as palmitic and stearic acid.
Study on Non Nutritive Nitrogen Compound among Foods -Study on The Caffeine Content of The Coffee in Tea-rooms-
Rho, Sook-Nyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 4, issue 1, 1975, Pages 45~48
Coffee is a popular beverage with many people at home and in the tea-room. Caffeine is a major chemical compound of coffee. A little caffeine is a stimulant to the movement and spiritual nerve, but much caffeine influences sleep, nervousness, non-concentration, headache and giddiness depending upon each person. The writer expresses the result of the caffeine content in the coffee which is collected from the coffee- shops of Seoul. The contents are as follows : 1) Caffeine content of the coffee of the tea-room was researched dividing into the central Seoul city and the outskirts of Seoul. 2) Caffeine content of the coffee in the outskirts tea-rooms is
and the average is 0.546mg/ml (SD 0.19). 3) Caffeine content of the coffee of the central city is
and the average is 0.513mg/ml(SD 0.12). 4) There was no difference between the outskirts and the central city. 5) Caffeine content of the coffee of the tea-rooms according to each season is going to be researched.
The effect of natural condiments on peptic activity
Rho, Sook-Nyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 4, issue 1, 1975, Pages 49~53
The effect of natural condiments on peptic hydrolysis of casein in vitro has been studied, peptic activity was determined by the colorimetric method using folin reagent. The obstructive compounds on colorimetry from hydrolyzates of casein were separated by gel filteration method using sephadex G-10 column and 0.05M NaCl. Zinger and red pepper
were found to have slightly supressing effect for protein digestive action of pepsin. But garlic, green onion and onion acted as synergist for protein digertive action of pepsin.
The study for the intake in quantity of the salt and the salinity measurement of the soy sauce
Lee, Geum-Yeong ; Kong, Yeong-Ja ;
Journal of the Korean Society of Food Science and Nutrition, volume 4, issue 1, 1975, Pages 55~58
Studies on the amino acid change in silkworm and silkworm-chrysalis as an edible insect
Nam, Hyun-Keun ;
Journal of the Korean Society of Food Science and Nutrition, volume 4, issue 1, 1975, Pages 59~66
Silkworm and silkworm-chrysalis as an edible insect have been investigated. Through this investigation, the following results are obtained : 1) Silkworm and silkworm-chrysalis as a good source of protein-rich compound was examined, and they contained 54.9% to 56% protein as a crude protein. 2) Except tryptophan, almost all the essential amino acids contained. The amount of the amino acids was on the increased as much as the silkworm growth. 3) The following amino acids was not detected on the silkworm fibron analysis, aspartic acid, glutamic acid, cystine and methionine. But the following amino acid were relatively high amount : glycine, alanine, and tyrosine. 4) Sucrose, fructose, and glucose as a carbohydrates was investigated, the results are from 0.312% to 0.313% as an invert sugar; 0.289% to 0.305% as a glucose; 0.333% to 0.412% as a fructose. 5) The acidity and pH of the milk was examined according to the silkworm-chrysalis powder added. added material was not effected as far as the milk was change. Therefore, the milk and the silkworm-chrysalis mixture are being a good drinkable things.
Studies on the manufacturing method Korean jelly and caramerization using lycorise
Yoo, Gab-Hyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 4, issue 1, 1975, Pages 67~70
Lycorine was removed when lycorise was submerged and aciditied and lycorine was removed completely when the yellow spirit added after lycorise was submerged. A sweet tasts was increased when the wheat gluten has been made with the mixture of lycorise and the yellow spirit, and the viscosity was increased. The color of caramel was fixed completely when the yellow spirit and lycorise were used, simultaneously. The decolorization was not good when only the yellow spirit was used and the quantity of heat and time were saved, and the good color was obtained in the wheat gluten than lavamelization. The caramel obtained from the yellow spirit and lycorise was excellent than sugar.
Studies on movements and interchanges of Kimchi in China, Korea and Japan
Lee, Sung-Woo ;
Journal of the Korean Society of Food Science and Nutrition, volume 4, issue 1, 1975, Pages 71~95
The food product, so called 'Kimchi' was first shown as 'Jeo' in a old Chinese book, 'Sigyung', published about 2,600 to 3,600 years ago and it was differentiated into 'Jeo' and 'Jae' in the 'Jure'. The procedure for Kimchi making was explained in detail in the 'Jaeminyosul' and the Kimchi which was made of cereal grains was introduced into Japan through Bacje kingdom with the name of 'susugorisge'. Since then it was developed into characteristic ones of each country. In ancient time of Korea the detail record on Kimchi was not found but it began to show up in a poem written during Korea kingdom. The term of Kimchi which is being used now in Korea was first recorded on a dictionary about 400 years ago, and the Kimchi which used hot pepper was first shown in the 'Sanlimg-yungjae' about 300 years ago. The very favorable Kimchi for Korean containing various kinds of spices, animal foods, fruits, vegetables, seaweeds and 'judgal' was almost completed about 200 years ago and it was recorded in the 'Imwonsibyugi' and the 'Guhabchongsuh'.
A Survey of the Degree of Polished Rice in Rice Store of the Gwang-Ju City
Park, Won-Ki ; Yu, Yung-Hi ; Yoo, Kab-Hyun ; Joung, Oh-Gin ;
Journal of the Korean Society of Food Science and Nutrition, volume 4, issue 1, 1975, Pages 97~100
Degree of polished rice so called 70 percentage of polished rice sold at the 19 places of rice dealer's store in Gwang - Ju city were surveyed through the New M.G.color reaction reagent, from 24th to 30th of January, 1975. The results were as follows ; 1. Nearly the 70 percentage polished rice sold at the rice dealer's store showed some differences in the degree of polishing of rice, with respect to color reaction in comparison with standard 70 percentage polished rice. 2. There have been no rice which are over excessive 70 percentage polished rice. 3. The place were more than 90 percentage of 70percentage polished rice amount, were 3 places in the 19 places rice dealer's store and 50 percentage of below 70 percentage polished rice amount were 8 places in the 19 places.