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Food-grade titanium dioxide (TiO2) is a common and widespread food additive in many processed foods, personal care products, and other industrial categories as it boosts the brightness and whitenes...

This study was performed to survey and evaluate the contents of pH, total acidity, caffeine, harmful metals (Pb, Cd) and total polyphenol in coffee extraction. In total, coffee bean. Total fifty coffee samples were analy- sed. A 5 g portion of roasted ground coffee samples were extracted in coffee-maker with 100 mL of distilled water and the extraction were used in all experiments. The pH range was 4.72~5.25 (mean value = 4.99). According to increase of the roasting temperature, the pH were shown a tendency to increase. The contents of total acidity was 0.72~2.25% (mean value = 1.59%). According to increase of the roasting temperature, the contents of total acidity were shown a tendency to decrease. The contents of harmful metals (Pb, Cd) in coffee extractions were determined by ICP. The aver- age contents of Pb and Cd were 0.0112 and 0.0011 mg/kg, respectively. The contents of caffeine in coffee extractions were determined by HPLC, the range of detection was 0.51~20.28 mg/mL (mean value = 12.29 mg/mL). According to increase of the roasting temperature, the contents of caffeine were shown a tendency to increase. The contents of total polyphenol in coffee extractions were determined by spectrophotometer, the range of detection was 18.88~ 43.90 mg/mL (mean value = 31.94 mg/mL). According to increase of the roasting temperature, the contents of total polypenol were shown a tendency to decrease.

To determine the contents of sodium (Na) and potassium (K) for restaurant dishes, 194 cases clas- sified 26 kinds of restaurant dishes were collected from restaurants in Seoul and were analysed using the atomic absorption spectroscopy. Average contents of Na and K in Kimchi among restaurant dishes were highest as 554.9 ± 155.5 mg/100 g, 225.1 ± 69.1 mg/100 g, while average contents of Na and K were lowest in Seolleongtang as 24.2 ± 5.8 mg/100 g, 12.7 ± 3.9 mg/100 g respectively. The contents between Na and K in restaurant dishes had a strong cor- relation of positive linear judging from 0.782 (p-value < 0.01) of the correlation coefficient. The Na/K ratio of Bul- gogi was appropriate as 1.17 ± 0.44, while those of Udon, banquet noodles, Kalguksu were very high as shown more than 10. The contents of Na and K were examined 5 dish groups as Gook/Tang, Jjigae/Jeongol, stir-fried dish, noodle and Kimchi. Average contents of Na and K classified by dish groups were significantly difference (p-value < 0.001). Average content of Na among dish groups was highest in Kimchi as 554.9 ± 155.5 mg/100 g followed by Jjigae/Jeon- gol, Gook/Tang, stir-fried dish and noodle. Similar to Na content, average content of K was highest in Kimchi as 225.1 ± 69.1 mg/100 g followed by stir-fried dish, Jjigae/Jeongol, Gook/Tang and noodle. The ratio of Na/K by clas- sified groups of dishes was shown as significantly difference (p-value < 0.001). Stir-fried dish was 1.18 ± 0.44 close to 1 followed by Kimchi, Jjigae/Jeongol, Gook/Tang, and noodle.

In this study, HPLC-RI was used to determine sugars and sugar alcohols contents in 102 different kinds of processed foods met to children's taste. The average amount of sugars per 100 g of candies was 70.25 g, of processed cocoa products was 65.34 g, of processed chocolate products was 47.53 g, of breads was 25.66 g, of cookies was 22.28 g, of ices was 12.47 g, of snacks was 9.74 g. Processed cocoa product items had relatively higher sucrose contents (56.80 g/100 g) than any other items. The average amount of sucrose per 100 g of candies was 44.20 g, of processed chocolate products was 32.89 g, of breads was 23.11 g. When the contents of sugars in processed foods met to children's taste per on serving size were compared to WHO guidelines, the percentages were 5.84~28.52 about rec- ommended daily intake of total sugar of 50 g. The result for the analysis of confectioneries showed that 13 samples of 102 were detected and the sugar alcohols content of samples investigated varied between 0.01~15.06%.

To assess the health risk for benzo(a)pyrene by the intake of edible oils, 288 cases of edible oilscollected from food markets were analysed using the high performance liquid chromatography with fluorescencedetector. The levels of benzo(a)pyrene were from non-detection to 4.78µg/kg, and the average was 0.11µg/kg. Thechronic daily exposures of benzo(a)pyrene for total population group and consumer-only group were estimated usingthe food consumption data in the fifth Korea National Health and Nutrition Examination Survey in 2011. The esti-mated daily intake of benzo(a)pyrene was 4.26 × 10 −3 ng/kg b.w./day for total population group and 7.64 × 10 −3 ng/kgb.w./day for consumer-only group. The MOE (margin of exposure) of benzo(a)pyrene for total population group andconsumer-only group was 7.28 × 10 7 ~1.74 × 10 8 and 3.95 × 10 7 ~9.42 × 10 7 , respectively. Accordingly, the health riskfrom benzo(a)pyrene caused by the intake of edible oils was considered as a very low level.Key words : benzo(a)pyrene, edible oils, risk assessment, margin of exposure

Mi Sun Hong, Yun Jung Lee, Hwa Soon Kim, Hyun Jung Kim, Jung Hun Kim, and Young Zoo ChaeSeoul Metropolitan Goverment Research Institute of Public Health and Environment, Janggoonmaeul 3 gil 30, Gwacheon-si, Gyeonggi-do 427-070, Korea(Received April 25, 2013; Revised May 8, 2013; Accepted June 13, 2013)요 약: 2012년 1월에서 10월 사이에 전국에서 유통 중인 산화형 염모제(1제) 125개 제품에서 납(Pb), 비소(As), 카드뮴(Cd), 크롬(Cr), 망간(Mn), 니켈(Ni), 구리(Cu)의 농도 측정과 국산, 수입산 및 헤나별, 성상별, 색상별로 비교해 봄으로써 이에 관련된 분야의 기초자료를 제공하고자 본 연구를 시행하였다. 분석된 전체 염모제의 평균 중금속 농도는 납 0.211 µg/g, 비소 0.051 µg/g, 카드뮴 0.008 µg/g, 크롬 0.954 µg/g, 망간 6.250 µg/g, 니켈 0.591 µg/g, 구리 0.544 µg/g으로 측정되었으며 납, 비소의 경우 우리나라 화장품 안전기준 등에 관한 규정에서 허용기준인 납 20 µg/g, 비소 10 µg/g보다 낮은 수치이다(식품의약품안전처 고시 제2013-24호). 또한 헤나 염모제는 통계적으로 유의한 차이를 보였으며 (p < 0.05), 납 1.264 µg/g, 비소 0.267 µg/g, 카드뮴 0.025 µg/g, 크롬 4.055 µg/g, 망간 72.044 µg/g, 니켈 3.076 µg/g, 구리 4.640 µg/g으로 국산 및 수입 염모제보다 높았다. 염모제의 성상별 중금속 농도는 통계적으로 유의한 차이를 보였으며(p < 0.05), 크림과 액체 타입에서 크롬이 각각 0.708 µg/g, 0.478 µg/g로 가장 높았고, 분말타입에서는 망간이 60.041 µg/g로 높았다. 염모제의 색상별 중금속 농도는 통계적으로 유의한 차이를 보이지 않았으며 , 노란색의 경우 납, 크롬이 높은 평균 농도를 보였고, 적색과 분홍색의 염모제는 크롬, 갈색과 흑색은 망간이, 녹색은 니켈이 높은 평균 농도를 나타내었다.Abstract: This study was aimed to provide the fundamental data about oxidized hair color products. For this reason, we collected 125 oxidized hair color products, which were distributed in domestic market from January to October, 2012, and measured the heavy metal concentrations of lead, arsenic, cadmium, chromium, manganese, nickel, copper in the samples. Results were compared by domestic, foreign, henna, type and color. The average metal concentrations were as follows; 0.211 µg/g for lead, 0.008 µg/g for cadmium, 0.051 µg/g for arsenic, 0.954 µg/g for chromium, 6.250 µg/g for manganese, 0.591 µg/g for nickel and 0.544 µg/g for copper. In case of lead and arsenic, the concentrations were much less than the regulated amount (20 µg/g and 10 µg/g, respectively) suggested by MFDS (Ministry of Food and Drug Safety). In henna (p < 0.05), the concentrations were significantly higher than those of other domestic and foreign oxidized hair color products as follows; 1.264 µg/g for lead, 0.267 µg/g for arsenic, 0.025 µg/g for cadmium, 4.055 µg/g for chromium, 72.044 µg/g for manganese, 3.076 µg/g for nickel and 4.640 µg/g for copper. Statistically, it showed that the heavy metal concentrations were quite different for the different types of hair color products. The cream and liquid type products had the highest average concentration in chromium (0.708 µg/g, 0.478 µg/g, respectively).

To identify oxidative hair dyes in hair-coloring products, the thin-layer chromatography (TLC) screening method was used in accordance with Korean Quasi-drug Codex. However, the TLC method is not reliable when there are very small amount of materials to be tested or when values of several components are similar. In this study, Ultra Performance Liquid Chromatography (UPLC) with a rapid sample preparation method was developed for the reliable and sensitive identification of active components contained in oxidative hair-coloring products. Hexane-distilled water was used for the extraction of active components contained in the products prior to UPLC analysis. The limit of detection of active components was 6.7-77.9 , and the limit of quantitation was 22.3-259.7 . Except for -naphthol, the range of recovery ratio was 96.2-101.5%. From this study, we demonstrated that oxidative active hair-coloring components can easily be analyzed by rapid extraction method followed by UPLC analysis.

The key elements of coaching communication are coach, coachee and coaching language. Of them, the coachee change is all the more important to be regarded as coaching achievement. However, studies and publications on coaching have focused solely on the qualities of coach, coaching model and coaching conversation process. This present study seems to identify the characteristics of coachees based on the learning theory and coaching expectancy theory in order to serve as the basic research for coaching achievement and effective matching strategy.

The purpose of this study was to explore the initial educational purpose of using the similar concepts to hybrid - web-based learning, e-learning and blended learning -. Based on this study, the hybrid learning herein, means the form of learning where unpredictable creative performance can be produced in readily changeable environment according to the situation based on at least two different elements coexisting within one single unit of learning complex. Further study will need to examine the technological elements utilizing this ideal of hybrid learning.