• 대한지역사회영양학회지
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• 제25권1호
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• pp.13-20
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• 2020

Objectives: This study examined the salinity of soups provided at childcare centers by measuring the salinity for three years and providing basic data for sodium reduction. Methods: The soup salinity was measured using a Bluetooth salinity meter from January 2015 to December 2017 at 80 childcare foodservice establishments enrolled in the Suseong Center for Children's Foodservice Management in Daegu. Results: An analysis of the soup salinity each year showed that the salinity decreased significantly from 0.48% in 2015 to 0.41% in 2017, particularly in clear soups and soybean soups compared to other soups (P < 0.05). The salinity and sodium content in seafood soups (0.45% and 179.1 mg/100 g, respectively) were highest, followed by soybean soups (0.44%, 175.2 mg/100 g), with perilla seed soups containing the lowest (0.42%, 167.2 mg/100 g) (P < 0.05). The salinity was significantly higher in institutional foodservice establishments than small foodservice establishments (P < 0.001). The salinity and sodium content were the highest in foodservice establishments with a small number of measurements, and the salinity was the lowest in foodservice establishments with salinity measurements performed an average of 151 times each year (three times a week) or more (P < 0.05). The soup salinity was low in the order of winter, spring, summer, and autumn, and the salinity decreased significantly year by year in all seasons. (P < 0.05). Conclusions: The soup salinity was significantly lower in foodservice establishments where the salinity was measured more than three times a week, indicating that continuous salinity management is effective.

• 농업과학연구
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• 제47권2호
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• pp.375-380
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• 2020

The high intrinsic water content and salinity of food waste prevent a smooth composting process and consequently cause social, economic and environmental problems. In this study, we investigated the distribution of the water content and salinity in food wastes to obtain useful primary data to ensure adequate and quality recycling. A total of 300 food waste (FW) samples were collected from residential apartments (home generated FW), a wide range of restaurants, i.e., restaurant generated FW that included Korean, Chinese, Japanese and western FWs, and several places that included food waste processing facilities (dehydrated FW cakes). The collected food wastes were oven dried for 48 hours at 80℃ after which the water and salinity contents were analyzed. The results show that the average water content of the FWs was 72.45 ± 10.51%, and the average salinity content was 2.03 ± 0.57%. Furthermore, the salinity of the collected FWs was characterized by where the FW was generated. By location, the salinity concentration of home generated FW was 2.30% while western food had the lowest salinity concentration of 1.18%. However, dehydrated cakes had the highest salinity concentration of 2.84%. Especially, the distribution of the salinity content in food wastes can form the basis for improving the compost quality in food waste recycling.

• 한국작물학회지
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• 제43권4호
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• pp.234-238
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• 1998

To select new germplasm for salinity tolerance from new plant type (NPT) breeding lines, the sixty F$_4$ lines selected from the crosses between Korean cultivars and IRRI's NPT lines were evaluated for salinity tolerance at the seedling stage with salinized culture solution (EC=12 dS/m) in the controlled conditions. Two NTP lines derived from a cross between 'Ilmibyeo' and 'IR66152-AC5-1', 'HR15258-7-1' and 'HR15258-27-1', were found to have good tolerance. The salinity tolerance of the lines was compared to their parents and the sensitive ('IR29') and tolerant ('Pokkali') checks in three salinity levels, no salinity (control) and an EC of 12 and 16 dS/m. Visual salinity score, shoot Na+ and Na-K ratio in two NPT lines was significantly low compared with the parents and IR29. Indicating that salinity tolerance of the lines might be derived from a transgressive segregation. The relative water content of the lines was higher than Pokkali, and the dry weight of shoot and root was proportionally decreased to salinity score and salinizing concentration. The visual salinity scores were significantly correlated with shoot Na concentration, Na-K ratio, relative water content, and reduction of dry weight (P<0.01). Their tolerance was attributed to root and shoot characteristics that led to high shoot water content, thus diluting the toxic effect of salts.

• 대한지역사회영양학회지
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• 제17권5호
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• pp.637-651
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• 2012

The purpose of this study was to investigate salinity and sodium content in foods served at industry foodservice operations in selected workplaces in Daegu. The researcher collected 1,142 food items categorized into 22 menu item groups from lunch samples served at 100 industry foodservice operations and measured the salinity of the food items, and calculated sodium and salt contents from the salinity. In terms of salt content of one meal at each workplace, 46% of the meals were 3-<5 g, and only 3.0% of them were 1.7 g or less, which is one third of the daily target intake (5 g) presented by the Dietary Reference Intakes for Koreans. In terms of sodium content, 35.3% of the meals were 1,000-< 1,500 mg (most), and only 2.5% of them were 667 mg or less, which is, again, one third of the daily target intake. As to the salinity of each menu item group, side dishes such as sauces, kimchi, seasoned vegetables, hardboiled foods, and stir-fried foods were significantly higher, but the sodium content was not higher, because their quantity per serving was small. The salinity of foods with liquid such as stews, noodles, soups, and broths was relatively lower, but the sodium content was higher, because their quantity per serving was large. This indicates that an education program should be developed for foodservice workers who prepare food for the workplace regarding the development and promotion of various menus for reducing sodium content, in order to reduce sodium content in meals served by food service in the workplace.

• 한국환경보건학회지
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• 제24권1호
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• pp.120-131
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• 1998

This study was performed to define the physicochemical characteristics of food waste and food wastewater, and to find the effect of moisture content variation and salinity variation on aerobic composting for food wastes. In moisture content variation experiment, the samples of 2-1, 2-2, 2-3 and 24 were prepared by the moisture content of 83.8%, 70.9%, 64.8% and 45.1%, respectively. In salinity variation experiment, the samples of 3-1, 3-2, 3-3 and 3-4 were prepared by the salinity of 0.99%, 1. 69%, 1.75% and 2.34%, respectively. In both experiments, aerobic composting reactors were operated by the mode which was composed of half an hour's stirring and 2 hour's aeration per day, for 45 days. The followings are the conclusions that were derived from this study. 1. In the study of physicochemical characteristics of food waste and food wastewater, the values of pH were 4.19 and 3.96, the values of salinity were 0.91% and 1.17%, and the values of conductivity were 7.6 mS/cm and 18.2 mS/cm, respectively. 2. In food waste, the moisture content was 60.3%, organic compound content was 96.1%, total carbon was 48.0%, total nitrogen was 1.5%(therefore, C/N ratio was 32), and the concentration of total phosphorus was 1.34 mg/kg. 3. The time of temperature ascending was delayed, the highest temperature was lowered, the duration period of high temperature was shortened by the increasing of moisture content. In the higher moisture content, anaerobic condition was formed, bad smell was released, insects were gathered and multiplicated, and the reaction rate of composting was reduced. 4. In moisture content experiment, C/N ratios were changed from the range of 31.2-34.8 at the beginning phase to that of 20.4-28.4 at the last phase. 5. In salinity experiment, the reduction rate of volume was increased(40.3%) when the salinity was decreased(0.99%). Also, the reduction rate of mass was increased(51.8%) when the salinity was decreased(0.99%). This fact denotes that salinity hinders the process of composting. 6. the concentrations of total nitrogen and total phosphorus were increased from 0.74% to 1.10%, and from 0.82 mg/kg to 3.44 mg/kg, respectively when the salinity was decreased from 2.34% to 0.99%.

• Nutrition Research and Practice
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• 제8권5호
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• pp.558-563
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• 2014

BACKGROUND/OBJECTIVES: Most Koreans consume nearly 70-80% of the total sodium through their dishes. The use of a salinometer to measure salinity is recommended to help individuals control their sodium intake. The purpose of this study was to compare sodium content through chemical analysis and salinity measurement in foods served by industry foodservice operations and homemade meals. MATERIALS/METHODS: Workplace and homemade meals consumed by employees in 15 cafeterias located in 8 districts in Daegu were collected and the sodium content was measured through chemical analysis and salinity measurements and then compared. The foods were categorized into 9 types of menus with 103 workplace meals and 337 homemade meals. RESULTS: Workplace meals did not differ significantly in terms of sodium content per 100 g of food but had higher sodium content via chemical analysis in roasted foods per portion. Homemade meals had higher broth salt content and higher salt content by chemical analysis per 100 g of roasted foods and hard-boiled foods. One-dish workplace meals had higher salinity (P < 0.05), while homemade broths and stews had higher sodium content (P < 0.05 and P < 0.01, respectively). The sodium content per 100 g of foods was higher in one-dish workplace meals (P < 0.05) and in homemade broths and stews (P < 0.01 and P < 0.05, respectively). CONCLUSIONS: The use of a salinometer may be recommended to estimate the sodium content in foods and control one's sodium intake within the daily intake target as a way to promote cooking bland foods at home. However, estimated and actual measured values may differ.

• Asian-Australasian Journal of Animal Sciences
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• 제21권11호
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• pp.1599-1603
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• 2008

Sodium is involved in elevation of oxalate content in some plant species and this element is abundant in saline soils. Oxalate causes precipitation of insoluble calcium oxalate in the rumen and kidneys. The intention of this study was to evaluate the effect of soil salinity stress on dry matter yield and oxalate content in pot-grown napiergrass (Pennisetum purpureum Schumach). Plants were cut three times at 56, 118 and 179 d after transplanting to the pots. Five salinity treatments were used containing various concentrations of NaCl solution as follows: 0, 100, 300, 600 and 900 mM. At 28, 42, 84, 98, 146 and 160 d after transplanting, plants were irrigated with one liter of the particular treatment for each application. Dry matter yield of napiergrass was not affected (p>0.05) by salinity treatments. Plants treated with 100 mM NaCl exhibited a higher soluble oxalate content compared to other treatments, but the differences were not statistically significant (p>0.05). Although salinity treatments had significant (p<0.05) effects on insoluble and total oxalate contents in plant tissue between the 100 and 900 mM NaCl treatments, the differences were too small to be considered biologically important. The present study indicates that where the soil is high in NaCl, napiergrass will tend to grow well and be low in oxalate.

• 한국농공학회논문집
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• 제57권4호
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• pp.113-120
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• 2015

The objectives of this study were to monitor and assess the effects of saline irrigation water on lettuce and carrot growth in protected cultivation. One control and 4 treatments with three replications, which were differentiated according to the level of salinity in irrigated water, were employed for each vegetable to assess the effects of the irrigation with saline water. Monitoring results showed that the use of irrigation water containing above a certain level of salinity was found to cause excessive accumulation of salts in the soil as saline irrigation water increased electrical conductivity (EC) and sodium ($Na^+$) content in both lettuce and carrot soil samples, while tap water irrigation used as control decreased the salinity in the samples. The salinity higher than the threshold level of irrigation water was found to reduce the yields of lettuce and carrot, while in less than the threshold level the higher the salinity of the irrigation water increased the yields. The salinity of the irrigation water also appeared to increase the internal salinity of the plant as the $Na^+$ content in plant increased as the salinity of irrigation water increase. Increased $Na^+$ content was analyzed to be able to increase the sugar content in carrot. This study could contribute to suggest water quality criteria for safe use of saline water in protected cultivation, although long-term monitoring is needed to get more representative results.

• 한국식생활문화학회지
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• 제34권6호
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• pp.761-770
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• 2019

Two experiments were conducted to determine how much sodium in food could be detected using a salinity meter. First, the salinity of mixed solutions of 0 to 6% sugar, 0 to 5% oil, and 0 to 6.4% MSG in a 1% NaCl solution was measured using a salinity meter and a Mohr titration method, and the results were compared with the calculated sodium expectations. As a result, the sodium contents of the sugar solutions and MSG solutions measured using a salinity meter were lower than the expected concentrations at 2% or more and 0.8% or more, respectively (p<0.05). The salinity of the 18 HMR products was measured in the same way, and the results were then compared with the sodium contents of the nutrition facts. The average sodium content of all products measured using the salinity meter and Mohr method was 1.12 times and 1.06 times the sodium content of the nutrition facts, respectively. On the other hand, the differences between the products were significant. The correlation coefficients between the nutrition facts and salinity meter, the nutrition facts and the Mohr method, and the salinity meter and Mohr method were 0.885, 0.920, and 0.950, respectively (p<0.01).

• 한국토양비료학회지
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• 제51권1호
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• pp.50-60
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• 2018

This study was to evaluate the effect of organic amendments incorporation on soil properties and plant growth under two different soil salinity levels and various cultivated crops at Saemangeum reclaimed tidal land for three years from 2012 to 2014. The soil texture of the experimental site was sandy loam. Four different crops, sesbania (Sesbania grandiflora), sorghum-sudangrass hybrid (Sorghum bicolor-Sorghum sudanense), rice (Oryza sativa L.) and barley (Hordeum vulgare) were cultivated at low (< $1dS\;m^{-1}$) and high (> $4dS\;m^{-1}$) soil salinity levels. The soil salinity was significantly lowered at the rice cultivation site compared to continuous upland crops cultivation site in high soil salinity level. But the soil salinity was increased as cultivating sesbania coutinuously in low soil salinity level. The soil organic matter content was increased with the incorporation of straw at the continuous site of rice and barley, and the average of soil organic matter was increased by $0.9g\;kg^{-1}$ per year which was effective in soil aggregate formation. The highest biomass yield plot was found in barley (high salinity level) and sesbania (low salinity level) cultivation site, respectively. Our research indicates that rice cultivation in paddy field with high salinity level was effective in lowering soil salinity and sesbania cultivation was useful to biomass production at upland with low salinity. In conclusion, soil salinity and organic matter content should be considered for multiple land use in newly reclaimed tidal land.