• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.6
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• pp.995-1002
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• 2000

In order to Develop a low Na functional kimchi using sea tangle, the Na-binding capacity of alginate in sea tangle along with other dietary fibers was evaluated in vitro. The adding type and amount of the sea tangle that contains alginate in kimhi and characteristics of the sea tangle added kimchi were also studied. Na-binding capacity of various dietary fibers such as cellulose, pectin, gun gum, carageenan, alginates (sodium alginate, alginate, alginate from sea tangle) was measured by equilibrium dialysis method in pH 2 and pH 7 in vitro. Gua gum, carageenan and a group of alginates effectively bound to Na+ Espacially sodium alginate showed high Na-binding capacity of 29.2% in pH of stomach (pH 2.0) and 33.8% in pH of small intestine (pH 7.0), however, the alginate extracted from sea tangle could not bind Na in PH of stomach (pH 2.0), but 27.4% in pH of small intestine (pH 7.0) condition. The content of alginate in sea tangles (dried sea tangle, salted sea tangle and washed salted sea tangle) was 19.8 ~ 22.2% on dry matter basis. The sea tangle added kimchi was prepared with the addition of the flake type (0.5$\times$3 cm) of sea tangle with a quantity of 30% in kimchi from the data of the sensory analysis. The addition of the sea tangle to the kimchi increased the content of soluble dietary fiber, suggesting the Na-binding capacity increased. The sea tangle added kimchi (SK) and sea tangle and fermented anchovy added kimchi (SAK) showed higher levels of reducing sugar and acidity than the control kimchi (CK). In quantitative descriptive analysis (QDA) SK and SAK showed higher score in overall acceptance, and lower score in acidic order than CK, however, SK showed less moldy taste and more fresh acidic taste than SAK.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.29 no.1
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• pp.43-49
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• 2023

This study reports on the preparation of sodium caseinate-cardanol (CasNa/CL)-based papers coated with different amounts of bentonite (BN) for use as a sustainable packaging material. Their chemical and morphological structures, mechanical properties, water vapor permeability, surface properties, and antioxidant activity of coated papers was assessed as a function of the BN content. The drying of the CasNa/CL coated papers led to the formation of pinholes on their surfaces owing to the presence of trapped water resulting from the difference in the drying rate between the external surface and the inside of the coated layers. Increasing the BN content reduced the pinholes on surface of CasNa/CL/BN coated papers and highly decreased the water vapor transmittance rate of the papers from 387.3±1.9 g/m²·day to 269.25±4.5 g/m²·day. Free radical scavenging assays indicated the addition of CL to the CasNa exhibited the antioxidant activity and antioxidant activity of CasNa/CL/BN did not changed as increase of BN contents. The improved water vapor barrier property and antioxidant activity of CasNa/CL/BN coated papers can be promised for various packaging applications.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.9 no.1
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• pp.72-88
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• 2006

The optimal environmental ranges of the establishment phase for the distribution of Zizania latifolia and Typha angustifolia was determined to develop a set of basic data and criteria of planting substrate for the restoration, conservation and management of wetlands. The study was carried at 17 wetlands in the Kyunggi-do and Gyeongsangnam-do region where inland wetlands place intensively in June, 2005. Total 127 quadrats were sets in growing areas of Zizania latifolia and Typha angustifolia. $NO_3-N$, K, Ca, Mg and Na in the water variables and soil texture, LOI (loss on ignition), soil pH and soil conductivity in the soil variables were analyzed. The optimal range of water depth for the distribution of Zizania latifolia was -5~39cm, $NO_3-N$ content of water was <0.01~0.19ppm, K content of water was 0.1~5.9ppm, Ca content of water 0.5~44.9ppm, Mg content of water was 1.2~11.9ppm, Na content of water 3.4~29.9ppm, water conductivity was 48~450${\mu}S$/cm, respectively. The optimal range of LOI for the distribution of Zizania latifolia was 1.7~11.9%, soil conductivity was 25.5~149.9${\mu}S$/cm, respectively. The optimal range of water depth for the distribution of Typha angustifolia was -20~24cm, $NO_3-N$ content of water was <0.01~0.19ppm, K content of water was 0.2~2.9ppm, Ca content of water 0.6~19.9ppm, Mg content of water was 0.2~5.9ppm, Na content of water 3.5~19.9ppm, water conductivity was 96~450${\mu}S$/cm, respectively. The optimal range of LOI for the distribution of Typha angustifolia was 2.4~15.9%, soil conductivity was 17.6~149.9${\mu}S$/cm, respectively. The optimal soil texture were loam, silt loam and sandy loam in both species. The lower water depth (-20~40cm) is appropriate to increase biodiversity in both species dominated community and it is better to maintain water depth of 40~100cm for water purification. Both species appear frequently in the soil with high silt content.

• Journal of Nutrition and Health
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• v.10 no.1
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• pp.38-43
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• 1977

This study was designed to find out the status of low sodium diet in 27 hospitals located in Seoul and rural areas. The study was conducted from the beginning of June, 1976 to October, 1976. The differences in Na, protein and calorie contents between the hospitals in Seoul an ones in rural areas, and between the medical college attached hospitals and general ones, were compared by means of t-test. Correlation coefficient were made among Na, protein and calorie. In order to find out which food group is the major source of Na in the diet, six food groups were divided and Na content in each was calculated. The results showed that average daily Na intake of 27 hospitals was 2,382mg which is regarded as mild restriction. Average daily protein and calorie intakes were 94gm and 2,438 cal respectively. About 60% of hospitals restricted sodium at mild level $(2,300mg{\sim}4,600mg)$ and 33% at moderate $(1,000mg{\sim}2,300mg)$ and only 7% of the subjects were Planning strict sodium restriction $(250mg{\sim}500mg)$ There was statistically significant differences in Na contents between Seoul and rural areas. But no significant difference was found between medical college attached hospitals and general ones. The correlation between the average daily intakes of Na and protein was found not to be significant but protein and calorie intakes were related each other. When the total sodium intakes divided into six groups, about 74% were supplied by condiments (Food group 6th).

• Food Science and Preservation
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• v.17 no.2
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• pp.307-310
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• 2010

To compare the characteristics between native and foreign bee honeys, we analyzed several parameters of honeys by measuring pollen species, mineral content and K/Na ratio. Our results showed that native bee honey is higher in the pollen species, mineral concentrations than foreign bee honey. The K/Na ratio of native bee honey were increased 3.9~27.9 times than foreign bee honey. We could not detect Fe, Zn, and Al in all native bee honeys by the inductively coupled plasma method. The present results suggest that the several parameters such as pollen species, mineral content and K/Na ratio, were applicable for the identification of differences between native bee honey and foreign bee honey.

• Horticultural Science & Technology
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• v.33 no.5
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• pp.697-704
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• 2015

This study was carried out to investigate conveyance environment during shipping export to Japan and the optimum pre-treatment of cut Dendranthema grandiflorum 'Baekma'. Shipping from Korea to Japan, which usually takes three to five days, requires keeping the flower at the ideal temperature. When inspection took place in Japan, the ideal temperature was lost and deterioration began. Once the ideal temperature is lost, deterioration takes place. The results of this work showed that vase life was extended by treatment Chrysal RVB and NaOCl compared to the control (distilled water), and Chrysal RVB was used to maintain the flower from bud to full bloom. Bacterial growth was not observed after pretreatment with NaOCl or $ClO_2$. However, $ClO_2$ pre-treatment was observed to affect the early growth period of the bacteria. The chlorophyll content was the highest after Chrysal RVB or NaOCl pretreatment compared to the other treatments. Therefore, these results support pretreatment with NaOCl and Chrysal RVB of Dendranthema grandiflorum 'Baekma' for export to Japan.

• Journal of the Korean Society of Food Culture
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• v.15 no.2
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• pp.95-100
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• 2000

This study was attempt to improve the quality of rapid- and low salt-fermented liquefaction of sardine (Sardinops melanoslicta). Effect of pretreatment methods such as water adding, heating, and intermittent NaCl adding on fermented liquefaction of chopped whole sardine were investigated. The divisions of the experimental samples by pretreatment methods were as follows; Sample A (water adding and heating): chopped whole sardine adding 20% water and then adding 3 and 5% NaCl consecutively at the intervals of 3 and 6 hrs during heating for 9 hrs at $50^{\circ}C$ and then fermented at $33^{\circ}C$ for 90 days. Sample B (preheating): chopped whole sardine with 8% NaCl and heating at $50^{\circ}C$ for 9 hrs and then fermented at $33^{\circ}C$ for 90 days. Sample C (control): neither pretreatment methods of water adding nor preheating on chopped whole sardine with 13% NaCl and then fermented at $33^{\circ}C$ for 90 days. Comparison of the appropriate fermentation period, yield of hydrolysate, chemical composition of fermented liquefied products were carried out. The highest content of amino nitrogen appeared at 60 days in the sample A, 75 days in the sample B, and 90 days in the sample C during the fermentation period. The appropriate fermentation period of the sample A was shorten 15 days than the sample B and 30 days than the sample C in the processing of sardine. The product A was lower NaCl (8.5%) and lower histamine content (25mg/100g) than the sample B and C. Possibly, three kinds of pretreatment methods such as water adding, heating, and intermittent NaCl adding, might be recommend as the processing of rapid- and low salt-fermented liquefaction product of chopped whole sardine.

• Korean journal of food and cookery science
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• v.11 no.4
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• pp.337-341
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• 1995

The effect of time and amount of water by conventional blanching method on the retention minerals in spinach and broccoli was investigated. The vegetables were blanched for 1, 2, 3 and 4 minutes, with 150 $m\ell$, 300 $m\ell$, 450 $m\ell$ of water for every 100 g of raw material. Blanching of spinach showed that Na was reduced remarkably after 2 minute of blanching, the others (K, Fe, Ca, Mg, P, Cu) were gradually decreased as the blanching time increased. Blanching of broccoli showed that the content of minerals were reduced remarkably after 1 minute of blanching. The longer blanching time further reduced the content of minerals. The retention of minerals (Na, K, Fe, Ca, Mg, P, Cu) in spinach and broccoli was reduced gradually as the blanching water increased. The retention rate of minerals were 12.7％ of Na, 37.4％ of K, 37.1％ of Fe, 43.9％ of Ca, 39.0％ of Mg, 53.5％ of P, 56.2％ of Cu in spinach and 21.0％ of Na, 41.3％ of K, 57.8％ of Fe, 38.8％ of Ca, 51.5％ of Mg, 57.7％ of P, 44.4％ of Cu in broccoli for 4 min, with water 450$m\ell$ every 100g of raw material.

• Transactions on Electrical and Electronic Materials
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• v.15 no.2
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• pp.96-99
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• 2014

We fabricated $(Li_{0.5-x}Na_xLa_{0.5})Ti_{0.8}Zr_{0.2}O_3$(LNTLZ)ceramics ($0{\leq}x{\leq}0.4$) with a perovskite structure via standard solid state synthesis. The influence of Na content on the structural and electrical properties of LNTLZ ceramics was also investigated. During XRD patterns analysis, all of the samples showed orthorhombic structure. The resistance of LNTLZ ceramics decreased as Na content increased, and the maximum activation energy shows 0.56 eV at x=0.4 at room temperature. These results indicated that LNTLZ ceramics are a candidate for use Lithium ion batteries as electrolytes.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.26 no.9
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• pp.646-650
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• 2013

$(Na,K)NbO_3$-based piezoelectric ceramics were synthesized by a liquid phase sintering method with a selected glass frit. The effects of the content of the glass frit and the sintering temperature on the microstructure and the electrical properties of the samples were investigated. With the 0.1 wt% of glass frit content, $(Na_{0.52}K_{0.44}Li_{0.06})(Nb_{0.84}Ta_{0.10}Sb_{0.06})O_3$ (NKL-NTS) ceramics showed the maximum values of the relative density (99.1%) and the electro-mechanical coupling factor ($k_p$: 0.32) at the sintering temperature of $1,050^{\circ}C$. It might mean that a liquid phase sintering with a suitable glass frit having the lower flow temperature could improve the relative density and the piezoelectric properties.