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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 8, Issue 1 - Mar 1979
Selecting the target year
Studies on the Effective Utilization of Soybean - Part I. Experiments on the Improvement of Cultural Methods for Soybean Sprouts -
Yang, Cha-Bum ; Lee, Sung-Woo ; Ko, Young-Su ; Yoon, Suk-Kwon ;
Journal of the Korean Society of Food Science and Nutrition, volume 8, issue 1, 1979, Pages 1~8
To find out effective cultural methods of soybean sprouts, soaking time, irrigation number and culture temperature influencing on the soybean sprouts were investigated. The optimum soaking was the time which the soybean weight reached the double comparing the initial weight. The relationship between soaking time and temperature could be expressed as
;time, x; temperature). The optimum number of irrigation was the four times per one day, observing the fresh weight of sprouts, length of axis, length of edible axis and length of roots. Considering only length of axis, optimum temperature was
but it was estimated to
minimizing the loss of dry weight and nitrogen.
A Quality Comparative Study on the Tomato Product in Korean Markets (I) - An Analytical Report on the Nutritive Ingredients and the Standardization of Duality of Tomato Katchup Marketed -
Rho, Sook-Nyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 8, issue 1, 1979, Pages 9~14
The consumption of catchup is increasing due to the raising of income level and food industry and westernization of dietary life followed by economic growth. In this paper I picked up three kinds of food produced by two foreign food companies and three kinds of food by two domestic companies. The average results by experimentation on the nutritive ingredients and the standard quality was as follows; A. Nutritve ingredients; 1) Water content a) Domestic 68.3% b) Foreign 69.1% 2) Protein content a) Domestic 2.2 g b) Foreign 2.1 g 3) Fat content a) Domestic 0.1 g b) Foreign 0.1 g 4) Carbohydrate content a) Domestic 25.1 g b) Foreign 24.6 g 5) Mineral content (Ash) a) Domestic 4.4 g b) Foreign 3.9 g 6) Calcium content a) Domestic 33.5 mg b) Foreign 24.2 mg 7) Phosphorus content a) Domestic 16.1 mg b) Foreign 24.2 mg 8) Vitamin C content a) Domestic 14.6mg b) Foreign 16.0 mg B. Standard quality 1) Remains after evaporation a) Domestic 41.7% b) Foreign 38.4% 2) Free mineral acid content a) Domestic none b) Foreign none 3) Tar chromatophore a) Domestic
b) Foreign none 4) Heavy metalic
5) Sodium chloride content a) Domestic 3.3% b) Foreign 3.3% 6) pH level a) Domestic 3.83 b) Foreign 3.76 + The tar chromatophore elements could not be accurately measured by chromatography. * The heavy metalic elements were both under safety levels in the domestic and foreign products.
The Change of Nitrites and Nitrates in Carrot Juice
Suh, Hong-Kyl ;
Journal of the Korean Society of Food Science and Nutrition, volume 8, issue 1, 1979, Pages 15~20
The nitrite and nitrate levels of carrot juice at various temperature and periods were studied. The nitrite level of carrot juice at high temperature increased rapidly as the bacterial level increased. When carrot juice was held at
, nitrite concentration began to decline after 14 hours, although there was no decrease in bacterial population, The nitrate level of carrot juice at high temperature decreased rapidly. The bacteria in carrot juice were supposed to reduce nitrates to nitrites, No increase in nitrite and no decrease in nitrate occured when bacterial growth was prevented by holding the juice at
or by adding potassium dehydroacetate.
Effeet of L-lysin.HCI Fortification on the Quality of Rice Protein
Rhee, Sook-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 8, issue 1, 1979, Pages 21~24
A study was made to investigate the effect of L-lysine fortification on the quality of rice protein by albino rat-feeding trials. Five subjects fed diets providing 1) rice protein only, 2) rice protein+0.25% L-lysin HCI, 3) rice protein+0.5% L-lysin HCI, 4) rice protein+0.75% L-lysin HCI and 5) rice protein+1.0% L-lysin HCI for 28 days respectively. Protein efficiency ratio(PER) indicated that 0.25% lysine fortified diet had highest value. Lower PER values were shown in the higher fortified diets(0.5% through 1.0% L-lysine) comparing to 0.25% fortified diet. However, there was no adverse effect on the protein quality by the given fortificaton level(
L-lysin HCI addition).
Isolation of A Bacterial Strain Which Baa Specific Tolerance Against The Cadmium
Park, Chan-Sung ; Choi, Kyoung-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 8, issue 1, 1979, Pages 25~30
A bacterial strain which showed a remarkable tolerance against cadmium was isolated from waste water and identified as a member of Staphylococcus aureus. Heavy metal ions, at the concentration of 10 ppm and other than cadmium, inhibited at least by 30 per cent of turbidometric growth of the organism. The organism exhibited a normal pattern of growth with increasing concentration of cadmium up to 50 ppm. However, they were unable to grow in the concomitant presence of cadmium higher than 500 ppm. In spite of the drastic growth inhibition of cadmium, the organism was able to grow even in the concomitant presence of 500 ppm cadmium when it was previously cultivated for 15 hours with exposing to 10 ppm cadmium or lead.
A Study on Fourth Group of Basic Food Groups(Source of Calcium)
Park, Kui-Sun ;
Journal of the Korean Society of Food Science and Nutrition, volume 8, issue 1, 1979, Pages 31~36
As a preliminary study to estimate the amount of daily calcium intake of Korean people, the present study was conducted investigating the kinds and amount of food among ordinary Korean food considered to be sources of calcium. The author sampled arbitrarily a total of 165 apartment households in Pusan City which were distributed in seven administration sections. Duration of this study was eight months, from June, 1975 to February, 1976. During summer vacation in this period twenty trained students visited these households where they measured the calcium source food at dinner, and three times this amount was regarded as the total daily intake. Also questionairs itemizing the various kinds of food which were considered to be sources of calcium were given to housewives and collected about two months later. The results are summarized as follows: The major sources of calcium food were milk and anchovy, and the total calcium content taken daily was an average 195.06 mg which was far smaller than the recommended standard. Cooking methods varied according to the kinds of food; for anchovy, the boiled water extract or the part remaining after removing bone and head was used, and for chopped cattle bone, the broth from boiling foe 5 to 6 hours was used. For boiled water extract, during extraction the amount of calcium was increased in the water but smaller than foe fresh anchovy. It is, therefore, desirable to cook and eat edible fish bone instead of discarding it after extraction. The amount of calcium of shrimp and whitebait consumed was considerably less than that of milk or anchovy. Most housewives, about 71%, discarded fish bones which contained a lot of calium before or after cooking them. So, it was considered necessary to find a good method of preparing fish so that it can be eaten palatably together with the bones.
Studies on the Effect of Duck-Meat on Human Blood Cholesterol Level
Nam, Hyun-Keun ;
Journal of the Korean Society of Food Science and Nutrition, volume 8, issue 1, 1979, Pages 37~42
It was performed to find out the influence of duck meat on human serum cholesterol level. The duck meat was canned and given to the subjects. In case of human, the subject was divided into two groups; such as a male group and a female group. Blood sample was collected from each subject during feeding period and the serum cholesterol was determined by Bloor method. The results were as follows: 1. In the male group, serum cholesterol level was 187mg% on the initial day, 184mg% on the 3rd day, 181 mg% on the 6th day, and 178.8mg% on the 9th day after feeding period passed. 2. In the female group, serum cholesterol was 184mg% on the initial day, 181.4mg% on the 3rd day, 178.2mg% on the 6th day, and 173.8mg% on the 9th day after feeding period passed.
Changes of Cadmium Content Added to Foods During Cooking
Park, Geum-Soon ; Lee, Man-Jeung ;
Journal of the Korean Society of Food Science and Nutrition, volume 8, issue 1, 1979, Pages 43~50
This experiment was designed to investigate the changes of cadmium content of different foods during cooking. 1. By addition of standard cadmium to different foods, recovery percentage was 98.3% by Dithizone Method and 97.9% by APDC. 2. At various pH levels the highest cadmium was extracted at pH 1.0. 3. Cadmium was contaminated at first to six hours of immersion and did not increased after this period. 4. About 2/3 of added cadmium was extracted by different concentrations of acetic acid.
A study on the present condition of family planning and the status of health and nutrition in Wido islanders
Lee, Geum-Yeong ; Kong, Yeong-Ja ;
Journal of the Korean Society of Food Science and Nutrition, volume 8, issue 1, 1979, Pages 51~62
Due to the relatively high number of members and low income in each family, Wido inhabitants take very low nutrition. The result indicates that nutrition at the present time is generally lower than that of 1973 with the exception of fat. Consequently, the degree of body development of primary and junior high school students has not generally reached the standard in Korea, that was collected from Gyeongido, Korea and from Japan, of the corresponding grade students as well as the Hb content is significantly insufficient. As the body development of 12-year-old children grown at home and nursery, and attending the sports school are compared with that of the Korean standard and Wido students, the body development of Wido students is similar to the Korean standard, and slighly better than that of the sports school students by three years. Health is important as said that health power is nation's power. In order to maintain good health, the normal level of body development and Hb content is necessary for which the recommended daily nutrition for each person should be taken. In addition, the present status and importance of body development and nutrition should be fully educated the primary and junior high school students as well as directly to the inhabitants.
Carrageenan Content and its Chemical Composition of Eucheuma cottonii from the Coast of Philippine
Kim, Soon-Seon ; Kim, Seun-Bong ; Kim, In-Su ; Jeung, Mi-Hee ; Park, Yeung-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 8, issue 1, 1979, Pages 63~70
One species of Rhodophyceae namely Eucheuma cottonii from the coast of Philippine was analyzed with respect to the content of carrageenan and such chemical characteristics as the content of sulphate and 3,6-anhydro-D-galactose and its solubility in potassium chloride solution. In addition, the same chemical properties were tested in the fractions separated by the different concentrations of potassium chloride. In comparison of the results of carrageenan in Eucheuma cottonii samples from Philippine and Chondrus ocellatus samples from Korea, carrageenan content in Eucheuma cottonii was higher than that of Chondrus ocellatus. Both samples showed more than forty-five percent carrageenan content. The Eucheuma cottonii carrageenan showed a higher 3,6-anhydro-D-galactose than the Chondrus ocellatus carrageenan. The sulphate content was higher in Chondrus ocellatus than Eucheuma cottonii. In fractionation of carrageenan by the solubility methods using potassium chloride solution, the yield of Eucheuma cottonii was highest in fraction I, fraction III was next and fraction II was the lowest.
Nutritional Survey on the Student Lucheon of Junior Cellege in Gunsan City
Choe, Sun-Nam ;
Journal of the Korean Society of Food Science and Nutrition, volume 8, issue 1, 1979, Pages 71~74
To evaluate the results of nutritional education in junior college, the content of lunch box of junior college students were surveyed. Among 749 students in Gunsan Fisheries Junior College, 325 men who had carried a lunch box were selected as subject. All the nutrients except vitamin D given in Recommended Daily Dietary Allowances for Korean people, and foods in lunch box were also considered as a food groups. To see how many students had interests about their own nutrition, people who packed lunch box were also checked. The results obtained from this survey were: 1. All the nutrients except calcium and iron of lunch box were low when compared with Recommended Daily Dietary Allowances of Korean people. 2. Vitamin A was approximately similar to the Recommended Daily Dietary Allowances for Korean people. 3. Over 50% of calorie, protein and niacin were provided by main food, although other nutrients were principally from supplemental foods. 4. Supplemental foods were few in kinds and chiefly salty foods such as preserved and processed foods in the lunch box. 5. There may be a fault in nutritional education in junior college because there were few students who had an interest in their own nutrition.