• Parasites, Hosts and Diseases
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• v.46 no.1
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• pp.37-40
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• 2008

Iron is an essential element for almost all living organisms. The possible role of iron for growth, adherence and cytotoxicity of Entamoeba histolytica was evaluated in this study. The absence of iron from TYI-S-33 medium stopped amebic growth in vitro. However, iron concentrations in the culture media of 21.4-285.6 ${\mu}M$ did not affect the growth of the amebae. Although growth was not retarded at these concentrations, the adhesive abilities of E. histolytica and their cytotoxicities to CHO cell monolayer were correlated with iron concentration. Amebic adhesion to CHO cell monolayers was significantly reduced by low-iron ($24.6{\pm}2.1%$) compared with $62.7{\pm}2.8\;and\;63.1{\pm}1.4%$ of amebae grown in a normal-iron and high-iron media, respectively. E. histolytica cultured in the normal- and high-iron media destroyed $69.1{\pm}4.3%\;and\;72.6{\pm}5.7%$ of cultured CHO cell monolayers, but amebae grown in the low-iron medium showed a significantly reduced level of cytotoxicity to CHO cells ($2.8{\pm}0.2%$). Addition of divalent cations other than iron to amebic trophozoites grown in the low-iron medium failed to restore levels of the cytotoxicity. However, when E. histolytica grown in low-iron medium were transferred to normal-iron medium, the amebae showed completely restored cytotoxicity within 7 days. The result suggests that iron is an important factor in the adherence and cytotoxicity of E. histolytica to CHO cell monolayer.

• Preventive Nutrition and Food Science
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• v.3 no.1
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• pp.1-9
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• 1998

Studies were performed to 1) investigate if ferric iron bound in complex with iron-solubilizing meat components is absorbable, 2) compare the relative iron-solubilizing capaicty of meats, and 3) investigate the physicochemical and compositional characteristics if meat meat has iron-solubilizing components . Iron-solubilizing components of beef were isolate from pH 2 HCL homogenates into dialysis bags(MWCO of 6-8K). Radiolabelled iron complexes were then generated using ferric iron and the isolated low-molecular-weight components(ILC) from undigested beef or ascrobate. The bioavailabilities of radioiron in these complexes or as ferric iron were measured as radioiron absorption into the blood one hour after injection into ligated duodenal lops of rats. Iron absorptions were ferrous -ascorbate complexes(18.8$\pm$2.2%)> ferric-ILC complexes(4.9$\pm$0.6%)>ferric iron (23.2$\pm$0.3%)(p<0.05). ILC from 0.1g of beef, pork, chicken, fish , or egg white were added to 400$\mu$g ferric iron in pH 2 HCL, the pH raised to 7,2, and soluble iron determined in the supernatant after centrifugation at 2,500g for 10 min. Iron solubilizing capabilities of ILC were pork (99.9$\pm$0.1%)>beef(93.6$\pm$3.5%)> chicken (75.8$\pm$1.8%) > fish(64.6%$\pm$3.6%)>egg white(50.9$\pm$0.9%)(p<0.05). The compositional and physico-chemical characteristics of the ILC from the above dietary protein sources were investigated.

• Journal of Conservation Science
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• v.28 no.4
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• pp.367-376
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• 2012

The ironware production technology is a measure to fathom the society's level of development in time. To understand iron-manufacure methods in the past, various investigations on the fine structures and additions of ironware remains and Iron ingot have been conducted in a way of natural science. This study metallurgically reclassifies remains excavated in iron-manufacture remains located in Beokje, Goyang, which are thought to be in time of Goryeo Dynasty, and draws an inference from the element analysis on the iron-manufacture and smelting technology. Iron ingot samples with a cast iron structure are divided into those with a white cast iron structure and those with a grey cast iron rich in P. The P content of grey cast iron appeared to be the result of adding a flux agent like lime, iron ingot and carbon steel iron ingot with a cast iron structure excavated in the area is regarded as pig iron which was made without a refining process. In this study it seems that two methods of making ironware were used in the area; one is the method of making ironware by pouring cast iron to the casting, and the other is the method of making carbon steel through the refinement of pig iron. It appears that highly even steel structure of carbon steel and a small amount of MnS inclusion are very similar with that of the modern steel to which Mn is artificially added. Nevertheless, these data alone cannot be used to determine the source of Mn in the carbon steel of the excavated from the iron-manufacture remains, which raises the need for further studies on the source and the possibility of carbon steel via the iron-manufacture process of cast iron.

• Journal of the Korean Society of Safety
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• v.27 no.4
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• pp.20-25
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• 2012

The purpose of this study is to analyze the thermal characteristics and to study fire hazard of electric leakage by iron power accumulated on circuit breaker in an iron processing factory. The thermal characteristics were analyzed while current was applied to the powder for ten minutes. Results showed that temperature of iron powder at 100 mA is $160^{\circ}C$ and at 175mA is $240^{\circ}C$. The sparks have occurred as iron powder drops between two(hot line and neutral line) wires and then iron powder explosion occurred while dropping continuously the iron powder on two lines. Those who work in the iron processing industry need to periodically remove and maintain the iron powder. The thermal characteristics in this paper can be used for electrical fire investigation and for basic data of thermal characteristic of leakage current through iron powder at iron processing factories.

• Environmental Engineering Research
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• v.10 no.4
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• pp.174-180
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• 2005

Nano-sized iron was synthesized using borohydride reduction of $Fe^{3+}$ in aqueous solution. A wide range of synthesis conditions including varying concentrations of reagents, reagent feeding rate, and solution pH was applied in an aqueous system under anaerobic condition. The reactivity of nano-sized iron from each synthesis was evaluated by reacting the iron with TCE in batch systems. Evidence obtained from this study suggest the reactivity of iron is strongly dependent on the synthesis solution pH. The iron reactivity increased as solution pH decreased. More rapid TCE reduction was observed for iron samples synthesized from higher initial $Fe^{3+}$ concentration, which resulted in lower solution pH during the synthesis reaction. Faster feeding of $BH_4^-$ solution to the $Fe^{3+}$ solution resulted in lower synthesis solution pH and the resultant iron samples gave higher TCE reduction rate. Lowering the pH of the solution after completion of the synthesis reaction significantly increased reactivity of iron. It is presumed that the increase in the reactivity of iron synthesized at lower pH is due to less precipitation of iron (hydr)oxides or less surface passivation of iron.

• Journal of Nutrition and Health
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• v.36 no.7
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• pp.729-735
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• 2003

This study was performed to evaluate the effect of iron supplement for 4 weeks on iron status, immunity, and antioxidant status of national female soccer players (n = 25). This study was performed at summer hard training period right before competition. A single blind design was used to divide the subjects into iron-supplement (IS) or placebo group (P). Iron-supplement group was supplemented with iron (40 mg/d) for 4 weeks. The mean age of the subjects was 23.3 $\pm$ 2.5 years old. Mean height and body weight of the subjects were 164.4 $\pm$ 5.7 em and 57.4 $\pm$ 4.6 kg, respectively. The mean carrier as soccer player was 11.0 $\pm$ 2.6 years and mean training time was 7.0 $\pm$ 1.3 hr/day. The mean hemoglobin, hematocrit, total iron binding capacity and ferritin concentrations before iron supplementation were not different between two groups. After 4 weeks of summer training and iron supplementation, serum ferritin level was significantly increased only in IS group after supplementation. Mean corpuscular volume and total iron binding capacity were significantly decreased in both groups. Meanwhile, hemoglobin and red blood cell count were significantly lowered only in placebo group. The IgM concentration increased significantly in both groups, but IgG concentration had increasing tendency only in IS group (p < 0.064). Therefore, iron supplementation during hard training period may be helpful to improve work capacity of the athletes by improving ferritin status and humoral immune responses.

• Journal of Nutrition and Health
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• v.26 no.6
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• pp.692-702
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• 1993

To evaluate iron nutritional status and to compare biochemical indices used for evaluation of iron nutriture, fasting blood sample was taken from 96 Korean female college student and hemoglobin(Hb) concentration, hematocrit(Hct), serum iron, total iron binding capacity(TIBC) and serum ferritin concentration were measured and transferrin(TF) saturation was calculated. Prevalence of iron deficiency varied from 4.2% when judged from Hb concentration and Hct to 38.5% and 40.6% when TIBC and serum ferritin concentration were used. TIBC was negatively correlated with serum ferritin(r=0.4561, p<0.001), while other indices showed positive but less significant correlations(p<0.05). Regarding iron status judged by serum ferritin was regarded as true iron status, the present cutoff points of Hb, Hct, serum iron, TF saturation were very insensitive in identifying the subjects with iron deficiency. Only TIBC was suitable for detecting iron deficiency in the study subjects. It is concluded from the study results that iron deficiency in young Korean adult women would be significantly underestimated with presently used biochemical measurements except TIBC and new cutoff points of these indices were proposed based on sensitivity, specificity measured prevalence, and positive and negative predictive values.

• Journal of the East Asian Society of Dietary Life
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• v.6 no.2
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• pp.135-142
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• 1996

The purpose of this study was to examine nutritional status of iron in 27 rural elderly subjects. The daily intake, urinary excretion and serum level of iron were determined by 24-hr food collection method, and 24-hr urine and serum collection for 3 days. The results were summarized as follows. 1. The mean age, height, weight, and blood pressure were 67.7 years, 163.2cm, 55.9kg, and 121.1/80. 0mmHg in men and 69.9 years, 146.5cm, 47.6kg, and 108.9/71.1mmHg in women, respectively 2. The daily intake of energy, protein, vitamin A, vitamin B$_1$, vitamin B$_2$, niacin, vitamin C, and iron were lower than Korean recommended dietary allowances. 3. The daily iron intake was 7.82mg. The proportion of heme iron and nonheme iron to the total iron intake were 8.05% and 91.94%, respectively Major iron sources of the rural elderly were cooked rice, Ko Chu Jang, beef blood, anchovy, soybean paste, and leafy radish. 4. The hemoglobin, hematocrit, serum iron, and total iron binding capacity were 14.3g/㎗, 42.9%, 79.4 $\mu\textrm{g}$/㎗, and 268.4 $\mu\textrm{g}$/㎗ in men and 12.9g/㎗, 38.8%,92.4 $\mu\textrm{g}$/㎗, and 277.9$\mu\textrm{g}$/㎗ in women, respectively. 5. There was a significant positive correlation between dietary intake and urinary excretion of iron.

• Nuclear Engineering and Technology
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• v.53 no.5
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• pp.1619-1625
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• 2021

This paper demonstrates the possible nondestructive analysis of iron artifacts' metallurgical characteristics using neutron imaging. Ancient kingdoms of the Korean Peninsula used a direct smelting process for ore smelting and iron bloom production; however, the use of iron blooms was difficult because of their low strength and purity. For reinforcement, iron ingots were produced through refining and forge welding, which then underwent various processes to create different iron goods. To demonstrate the potential analysis using neutron imaging, while ensuring artifacts' safety, a sand iron ingot (SI-I) produced using ancient traditional iron making techniques and a sand iron knife (SI-K) made of SI-I were selected. SI-I was cut into 9 cm², whereas the entirety of SI-K was preserved for analysis. SI-I was found to have an average grain size of 3 ㎛, with observed α-Fe (ferrite) and pearlite with a body-centered cubic (BCC) lattice structure. SI-K had a grain size of 1-3 ㎛, α-Ferrite on its backside, and martensite with a body-centered tetragonal (BCT) structure on its blade. Results show that the sample's metallurgical characteristics can be identified through neutron imaging only, without losing any part of the valuable artifacts, indicating applicability to cultural artifacts requiring complete preservation.

• Journal of Conservation Science
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• v.37 no.1
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• pp.34-42
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• 2021

This study analyzes six slags excavated from the iron making site in Gogi-ri, Namwon, Korea to understand the characteristics of the ruins, and to confirm the iron making process performed at the time. The chemical components of the iron making by-products from the Gogi-ri site were analyzed, and the findings indicate total Fe contents between 23.24% and 37.56%, which are lower than the typical total Fe content found in ancient iron making processes. The deoxidation agent contents of the slags ranged from 43.88% to 58.13%, which are higher than the typical deoxidation agent content of ancient iron making processes. The high content suggests smooth separation between iron and slags, and TiO₂ detected from the site suggests the use of materials with high titanium content in the iron making in the region. As for the microstructures of the slags, some slags have long pillar-shaped fayalites, while others have pillar-shaped wüstite along with ulvöspinel. Slags from the forging furnace show hammer scales created by both the earlier stages and later stages of forging work. The findings suggest that the iron making site in Gogi-ri, Namwon, Korea used to be an iron making facility where a full range of iron making process was carried out ranging from smelting to forging, and the ironmakers used a wide array of technologies to manufacture iron products.