• 한국식생활문화학회지
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• 제33권5호
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• pp.426-436
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• 2018

This study assessed effective strategies to reduce the sodium intake among consumers using pork cutlet sauce as a model food system. Original pork cutlet sauce and sodium-reduced sauce (29% reduced by a salt substitute) were analyzed to characterize the sensory properties using descriptive analysis. The effects of sodium-reduction of the sauce, consumer type (nutrition teachers vs. general consumers), information related to the sodium content, serving method, and consumer's health, taste and sodium-related attitudes on the consumer's preference, perception, and intake of the sauce were analyzed using a consumer test. In descriptive analysis, the original and sodium-reduced sauce showed similar sensory characteristics but did not differ in saltiness. In the consumer test, there were no significant differences in the overall preference levels between the two sauces. On the other hand, there were significant differences in preference and perception between nutrition teachers and general consumer groups, which were due largely to their age as well as the health and sodium-related attitudes and nutritional knowledge differences. Sodium-reduced information decreased the perceived saltiness intensity. In addition, reducing sodium intake by serving pork cutlet sauce in a bottle can be an effective strategy because this serving method increased the acceptance and induced the smaller intake of sauce.

• Bulletin of the Korean Chemical Society
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• 제15권12호
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• pp.1042-1045
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• 1994

A thin film of silver ferricyanide (Ag$_3$Fe(CN)$_6$) on a platinum or gold substrates can be reduced electrochemically to the salt of silver ferrocyanide in potassium nitrate solution. The color of these films are orange and these films are shown to be electrochromic. The voltammogram is shown the asymmetry of the oxidation compared to the reduction wave under various supporting electrolytes. The standard heterogeneous electron-transfer rate for these films and bare Pt electrode were 0.49 ${\times}$ l0$^{-2}$ and 1.30 ${\times}$ l0$^{-2}$ cm/s, respectively, obtained using a rotating disc electrode. Rough D$_0$ values, evaluated from the Levich equation, for Fe(CN)$_6^{3-/4-}$ at both SF thin film and a bare Pt disc electrode were shown as 1.2l ${\times}$ l0-6 and 0.94 ${\times}$ l0$^{-6}$ cm$^2$/s, respectively. The conductivities, as determined from the slops of the i-V curves for a ca. 1 mm sample for dried SF potassium rich and deficient bulk samples pressed between graphite electrodes, were 9.34 ${\times}$ l0$^{-9}$ and 5.80 ${\times}$ l0$^{-9}$ (${\Omega}$${\cdot}$cm)$^{-1}$, respectively.

• 한국산업융합학회 논문집
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• 제25권2_2호
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• pp.199-208
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• 2022

The steel wire or steel bar processing process applied to the manufacture of various bolts and power transmission shafts was improved by applying in-line phosphate film treatment technology. By applying a polymer lubricant for a non-reactive metal forming process and a non-reactive non-phosphorus lubricating coating agent, the film formation for each process time was comparatively analyzed and reviewed. Compared to the nine processes applied previously, the in-line phosphate film treatment technology applied with only two processes has been effectively improved in terms of reduction of treatment time, reduction of facility installation area, prevention of water pollution due to wastewater, and non-use of ozone-depleting substances. In addition, it was found that it can have an important effect on productivity improvement and price competitiveness from the simplification of quality control and process control as well as improvement of the working environment.

• Membrane and Water Treatment
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• 제13권4호
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• pp.183-189
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• 2022

This study seeks towards an optimal way to control sulfate ions in semiconductor wastewater effluent with potential eco-toxicity. We developed a system based on ettringite (Ca₆Al₂(SO₄)₃(OH)₁₂·26H₂O). The basic idea is that the pH of the water is raised to approximately 12 with Ca(OH)₂. After, aluminium salt is added, leading to the precipitation of ettringite. Lab-scale batch and continuous experiment results with real semiconductor wastewater demonstrated that 1.5 and 1 of stoichiometric quantities for Ca²⁺ and A³⁺ with pH above 12.7 could be considered as the optimal operation condition with 15% of sludge recycle to the influent. A mixed AlCl₃ + Fe reagent was selected as the beneficial Al³⁺ source in ettringite process, which resulted in 80% of sludge volume reduction and improved sludge dewaterability. The results of continuous experiment showed that with precipitation as ettringite, sulfate concentration can be stably reduced to less than 50 mg/L in effluent from the influent 2,050 ± 175 mg/L on average (1,705 ~ 2,633 mg/L).

• Journal of Nutrition and Health
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• 제45권4호
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• pp.324-335
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• 2012

본 연구는 노인들에서 나트륨 섭취 감량으로의 식행동 변화를 유도하기 위해 식이 자아효능감을 높이는데 도움이 되는 자료를 얻고자 건강신념모델의 구성 요소 중 질병에 대한 올바른 신념과 그릇된 신념, 식행동의 이점 인지와 장애 인지와 식이 자아효능감과의 관련성을 분석하였다. 2011년 3월 21일부터 3월 30일까지 대전시와 제천시에 사는 65세 이상 노인 252명 (남자 42.5%, 여자 57.5%)을 대상으로 하였다. 식이 자아효능감은 나트륨 과다 섭취 재발방지 (특정 상황에서의 통제력), 나트륨 섭취 감량을 위한 일반적 행동 (음식 선택과 소금 사용), 적극적 행동 (영양표시 확인, 외식시 소금 감량 요구, 자기강화)의 3개 요인에 대해 각 5개 문항으로 구성하였고, 질병에 대한 올바른 신념과 그릇된 신념의 2개 요인의 각 7개 문항, 식행동의 이점 인지와 장애 인지는 각 5개 문항으로 구성하였다. 4점 척도의 질병에 대한 신념 문항을 제외한 모든 문항은 5점 Likert 척도를 사용하였다. 식이 자아효능감 3개 요인의 평균점수의 비교를 위해 일원변량 분석 방법을, 질병에 대한 올바른 신념과 그릇된 신념, 식행동의 이점 인지와 장애인지의 평균점수 비교에는 paired t-test를 사용하였다. 각 항목 간의 상관분석은 스피어만 상관계수로 구하였다. 1) 조사대상자의 연령분포에서 70세 이상 노인이 77%이었다. 교육수준은 초졸 이하가 48.4%이었고, 가족형태는 배우자와 함께 사는 경우가 46.0%로 가장 많았으며, 홀로 사는 노인은 20%이었다. 조사대상자의 교육수준이 높을수록 총 식이 자아효능감과 질병에 대한 올바른 신념이 높았고, 식행동의 장애 인지 점수는 낮았다 (p < 0.01). 식행동의 이점 인지 점수가 홀로 사는 노인에서 자녀나 배우자와 함께 사는 노인에 비해 높았다. 2) 조사대상자의 3개 요인별 식이 자아효능감에서는 나트륨 과다 섭취 감량을 위한 일반적 행동요인 점수가 높았고, 적극적 행동요인 점수가 낮았으며, 적극적 행동요인 중에서도 식사일기 쓰기나 영양표시 읽기 항목이 가장 낮았다 (p < 0.001). 3) 조사대상자의 질병에 대한 올바른 신념이 그릇된 신념의 점수보다 높게 나타났고, 조사대상자의 식행동의 이점 인지 점수가 장애 인지 점수보다 높게 나타났다 (p < 0.001). 4) 조사대상자의 질병에 대한 올바른 신념이 높거나, 그릇된 신념이 낮거나, 식행동의 이점 인지가 높거나, 식행동의 장애 인지가 낮은 군에서 총 식이 자아효능감이 높았다 (p < 0.001). 5) 조사대상자의 질병에 대한 신념 문항 중에서 올바른 신념 문항 7가지는 총 식이자아효능감과 모두 양의 상관성을 나타내었으며, 그릇된 신념 7개 문항 중 3개 문항이 총 식이 자아효능감과 음의 상관관계를 나타내었다. 6) 조사대상자의 식행동의 이점 인지에 대한 문항 5가지는 총 식이 자아효능감과 모두 양의 상관성을 나타내었으며, 장애 인지에 대한 문항 5개 중 3개 문항은 총 식이 자아효능감과음의 상관관계를 나타내었다. 7) 조사대상자의 요인별 식이 자아효능감과의 관련성에서는 질병에 대한 올바른 신념과 식행동의 이점 인지가 나트륨 섭취 감량 행동을 위한 식이 자아효능감과 높은 상관성을 나타내었으며, 식행동의 장애 인지가 나트륨 재발방지 식이 자아효능감과 높은 음의 상관성을 나타내었다. 이상의 연구결과로 부터 질병에 대한 올바른 신념과 식행동의 이점 인지가 높고 장애 인지가 낮을 때 식이 자아효능감이 높게 나타났고, 노인의 일반적 특성 중 교육수준이 식이 자아 효능감, 질병에 대한 올바른 신념, 식행동의 장애 인지에 영향을 미치는 것으로 나타났기 때문에, 자아효능감을 높이기 위해 교육수준이 낮은 노인들도 이해하기 쉬운 내용의 건강신념이나 식행동의 이점인지에 대한 교육이 필요한 것으로 사료된다.

• 대한영양사협회학술지
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• 제20권3호
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• pp.174-182
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• 2014

This study compared total sodium amounts in 'Healthy Restaurant for Sodium Reduction' menu items located in Seoul, Chungcheong, and Gyeongsang in 2011 and 2012. In addition, this study explored reduced sodium cooking methods in 'Healthy Restaurant for Sodium Reduction'. This study monitored and collected menu samples from a total of 103 restaurants participating in 'Healthy Restaurant for Sodium Reduction' in 2011 and 2012. We also surveyed restaurant employees to identify reduced sodium cooking methods in 2012. The results showed significant reductions in total amounts of sodium in menu items of restaurants located in Seoul, Chungcheong, and Gyeongsang between 2011 ($310.8{\pm}156.8mg/100g$) and 2012 ($211.6{\pm}110.3mg/100g$). Amounts of sodium in all seven foodgroups showed significant reductions between 2011 and 2012: 'Gook/Tang' (from $226.6{\pm}127.7mg/100g$ to $168.5{\pm}74.3mg/100g$), 'Jjigae/Jeongol' (from $385.8{\pm}111.7mg/100g$ to $257.1{\pm}82.53mg/100g$), 'Noodle/Dumpling' (from $263.8{\pm}116.9mg/100g$ to $194.1{\pm}55.6mg/100g$), 'Gui' (from $390.3{\pm}120.6mg/100g$ to $258.8{\pm}92.7mg/100g$), 'Steamed dish' (from $305.3{\pm}124.3mg/100g$ to $175.6{\pm}76.6mg/100g$), 'Bob' (from $273.7{\pm}162.5mg/100g$ to $167.1{\pm}93.1mg/100g$), and 'Stir-fried dish' (from $368.6{\pm}116.6mg/100g$ to $219.0{\pm}72.4mg/100g$). The survey results showed that responses for 'Reducing salt amount' were 75.7%, responses for 'Using enchovy stock, shrimp, radish, or fruit soup' were 64.1%, and responses for 'Liking the taste because it is bland' were 50%. This study indicates that 'Healthy Restaurant for Sodium Reduction' nutrition policy was successful for reducing sodium contents of restaurant menu items, and also consumers were satisfied with the tastes.

• Asian-Australasian Journal of Animal Sciences
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• 제22권1호
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• pp.82-89
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• 2009

Two in vitro experiments were conducted to examine the effects of propionate precursors in the dicarboxylic acid pathway on ruminal fermentatation characteristics, $CH_4$ production and degradation of feed by rumen microbes. Fumarate or malate as sodium salts (Exp. 1) or acid type (Exp. 2) were added to the culture solution (150 ml, 50% strained rumen fluid and 50% artificial saliva) to achieve final concentrations of 0, 8, 16 and 24 mM, and incubated anaerobically for 0, 1, 3, 6, 9 and 12 h at $39^{\circ}C$. For both experiments, two grams of feed consisting of 70% concentrate and 30% ground alfalfa (DM basis) were prepared in a nylon bag, and were placed in a bottle containing the culture solution. Addition of fumarate or malate in both sodium salt and acid form increased (p<0.0001) pH of culture solution at 3, 6, 9 and 12 h incubations. The pH (p<0.0001) and total volatile fatty acids (VFA, p<0.05) were enhanced by these precursors as sodium salt at 3, 6 and 9 h incubations, and pH (p<0.001) and total VFA (p<0.01) from fumarate or malate in acid form were enhanced at a late stage of fermentation (9 h and 12 h) as the addition level increased. pH was higher (p<0.001) for fumarate than for malate as sodium salt at 3 h and 6 h incubations. Propionate ($C_3$) proportion was increased (p<0.0001) but those of $C_2$ (p<0.05) and $C_4$ (p<0.01 - p<0.001) were reduced by the addition of sodium salt precursors from 3 h to 12 incubation times while both precursors in acid form enhanced (p<0.011 - p<0.0001) proportion of $C_3$ from 6h but reduced (p<0.018 - p<0.0005) $C_4$ proportion at incubation times of 1, 3, 9 and 12 h. Proportion of $C_3$ was increased (p<0.05 - p<0.0001) at all incubation times by both precursors as sodium salt while that of $C_3$ was increased (p<0.001) from 6h but $C_4$ proportion was decreased by both precursors in acid form as the addition level increased. Proportion of $C_3$ was higher (p<0.01 - p<0.001) for fumarate than malate as sodium salt from 6 h incubation but was higher for malate than fumarate in acid form at 9 h (p<0.05) and 12 h (p<0.01) incubation times. Increased levels (16 and 24 mM) of fumarate or malate as sodium salt (p<0.017) and both precursors in acid form (p<0.028) increased the total gas production, but no differences were found between precursors in both chemical types. Propionate precursors in both chemical types clearly reduced (p<0.0001 - p<0.0002) $CH_4$ production, and the reduction (p<0.001 - p<0.0001) was dose dependent as the addition level of precursors increased. The $CH_4$ generated was smaller (p<0.01 - p<0.0001) for fumarate than for malate in both chemical types. Addition of fumarate or malate as sodium type reduced (p<0.004) dry matter degradation while both precursors in both chemical types slightly increased neutral detergent fiber degradability of feed in the nylon bag.

• 한국환경과학회지
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• 제20권1호
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• pp.137-146
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• 2011

In this research, food waste source reduction model for apartment was investigated. In spite of prohibition of direct landfill of food waste and continuous efforts made by government and local government, food waste production increases steadily. Recycling ratio of the food waste increases every year, but its products have many problems like low quality, stability, salt, odor etc. Household occupies 63.3% of whole food waste production and this is subject to be a key factor to control food waste. We surveyed S apartment in Kwangju city as a model case, in which administrative office and women's association adopted clean plate eating, separation of raw food waste and earth worm composting as a series of method for source reduction and recycling inside the apartment. With the help of residents' participation and practice, food waste production decreased 15.6% from 0.31 g/capita/day in 2007 to 0.26 g/capita/day in 2009 (domestic average 0.30 g/capita/day). Separation of raw food waste and its composting using earth worm were very effective, and were subject to resolve the problems of present food waste treatment technologies. And earth worm composting was very useful in environmental, economical, societal and educational aspects. Instead of economical incentive, educational programs about food value, environmental problem and critical method for food waste separation were more effective for promotion of source reduction. From the analyses on the process and success factors in this model, we could conclude that leader's role was one of the key factors for the settlement of source reduction, and that was to understand the seriousness of the food waste and to seek solution, to test techniques, and to practice by oneself. Furthermore, networking and collaboration among residents, local government, NGO and local press promoted residents' participation, and it was through various education and investigation. Finally, source reduction and self recycling model of food waste in the apartment, that applies separating raw food waste and earth worm composting based on the collaboration among residents, local government, NGO, and local press, should be disseminated, and environmental policy also should be changed to make it possible.

• 한국습지학회지
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• 제6권1호
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• pp.117-132
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• 2004

갯벌이나 연안습지의 생태구조 및 생지화학적 물질 순환을 이해하기 위해서는 유기물 분해기능 평가 및 분해경로에 대한 연구가 필수적으로 진행되어야 함에도 불구하고 국내에는 이에 대한 연구가 거의 없다. 본 논문에서는 하계 강화도 남단의 갯벌에서 미생물에 의한 혐기성 유기물 분해정도를 파악하고, 황산염 환원을 통한 유기물 분해경로의 정량적 중요성을 평가하고자 하였다. 유기물 분해율은 깊이 6 cm 이내에서 $41.9{\sim}89.4mmol\;m^{-2}d^{-1}$의 범위로 나타났으며, 이를 강화도 갯벌의 전체 면적(약 $300km^2$)으로 환산할 경우, 하루에 216 ton의 유기물이 혐기적 과정을 통해 분해되는 것으로 계산되었다. 이러한 결과는 하구갯벌인 강화도 갯벌의 유기물 분해능이 생산력이 높은 염습지의 유기물 분해능에 비해 결코 뒤지지 않음을 보여주는 결과이다. 한편, 인위적으로 유기물(acetate)을 공급하였을 경우 유기물 분해율이 약 2배~5배의 증가율을 나타냈다. 이러한 결과는 미생물의 유기물 분해가 이용 가능한 유기물의 공급 부족에 의해 제한되고 있음을 의미한다. 한편 깊이 6 cm 이내에서 적분한 황산염 환원율은 $20.7{\sim}45.1mmol\;SO{_4}^{2-}m^{-2}d^{-1}$의 범위로 나타났으며, 전체 혐기성 유기물 분해의 대부분을 차지하였다. 이러한 연구결과는 황산염 환원력의 과도한 증대가 향후 갯벌 주변 생태계의 생물 다양성 감소로 이어질 수 있음을 시사하는 것이다.

• Advances in nano research
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• 제2권3호
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• pp.147-155
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• 2014

Among the various nanoparticles reported for commercial applications, considerable interest has been generated by the use of silver nanoparticles. Owning to extremely small size, silver nanoparticles exhibit enhanced properties when compared with the bulk material. In this research work, silver nanoparticles were prepared by the reduction of silver salt with a reducing agent by a solvothermal method using different solvent mediums such as ethanol, hexane, toluene and acetone with water. The prepared silver nanoparticles were characterized systematically by X-ray diffraction (XRD), particle size analysis and scanning electron microscope (SEM). The results revealed the formation of pure silver phase and nano-sized particles. Among the different solvent mediums used, the silver nanoparticles prepared by hexane and water as solvent mixture resulted in very low particle size.