• 한국유기농업학회지
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• 제25권2호
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• pp.419-429
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• 2017

본 연구는 소과종 수박의 병해충 발생 양상을 조사하고 이중 가장 문제가 되는 병 들 중의 하나인 흰가루병을 방제하기 위한 유기농업자재를 선발하기 위하여 수행되었다. 2015년 충북 음성에서 소과종 수박에 발생하는 병해충 조사 결과 덩굴마름병, 흰가루병, 목화진딧물, 점박이응애, 총채벌레류, 파밤나방, 담배거세미나방 등 일반수박에 발생하여 피해를 주는 대부분의 병해충이 발생하는 것을 확인할 수 있었다. 이중 흰가루병은 6월 중순에 품종별로 27~99.3%의 발생률을 나타냈으며 점박이응애는 6월 중순에 품종별로 엽당 마릿수가 79.9~111마리로 높은 발생을 보였다. 또한, 총채벌레류는 6월 중순과 상순에 황색과 청색 평판점착트랩 각각에 트랩당 407마리와 774마리로 높은 유살수를 나타냈다. 포장에서 마요네즈와 올레산 그리고 현재 시판 중인 유기농업자재 3종에 대한 흰가루병 방제 효과를 조사하였다. 조사 결과 sodium bicarbonate 80%가 함유된 자재, 마요네즈 그리고 대황추출물 1%가 함유된 자재가 60% 이상까지 효과적으로 병 발생을 감소시켰으며, 이중 sodium bicarbonate 80%가 함유된 자재가 83%로 가장 높은 방제가를 나타냈다. 본 연구를 통해 소과종에 발생하는 병해충에 대한 정보와 sodium bicarbonate 80% 함유 자재가 흰가루병 방제에 효과적이라는 것을 알 수 있었다.

• Journal of Yeungnam Medical Science
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• 제11권1호
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• pp.30-34
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• 1994

염산 lidocaine의 피하 주입시 발생되는 고통을 감소시키기 위하여 8.4% sodium bicarbonate로 중화시켜 사용해 보았다. 지원자를 대상으로한 실험군의 100%에서 예상된 효과를 얻을 수 있었다.

• Reproductive and Developmental Biology
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• 제32권4호
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• pp.237-243
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• 2008

The objective of this study was to examine the effect of caffeine and sodium bicarbonate in a fertilization medium on the fertilizability of boar spermatozoa that were frozen in straws. Boar spermatozoa were extended with Beltsville F5 extender and frozen in 0.25-ml straws. In vitro matured porcine oocytes were fertilized in vitro (IVF) with frozen-thawed boar spermatozoa for 6h in a modified tris-buffered medium (mTBM) or in its modified medium by substituting the tris with 25mM sodium bicarbonate (modified bicarbonate-buffered medium; mBBM). Some of inseminated oocytes were fixed and stained for examination of sperm penetration. IVF embryos were cultured in a North Carolina State University-23 medium for embryo development. The percentage of live sperm was $47{\pm}4%$ and morphological abnormality of acrosome was found in $14{\pm}3%$ of spermatozoa. Optimal sperm concentration for IVF was $0.75{\sim}1.0{\times}1.0{\times}10^6$ sperms/ml when mTBM containing 5mM caffeine was used as the fertilization medium. Sperm penetration was significantly (p<0.05) stimulated by increasing caffeine concentration in the IVF medium. In addition, mBBM significantly (p<0.05) increased sperm penetration (92%) compared to mTBM (65%). More (p<0.05) blastocysts (22% vs. 32%) developed from the oocytes that were fertilized in mBBM containing 1mM caffeine than from those fertilized in mTBM with 5mM caffeine. Our results indicate that boar spermatozoa can be frozen successfully in straws with holding their normal fertilizability and that caffeine and sodium bicarbonate stimulates sperm penetration in vitro.

• 대한간호학회지
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• 제39권2호
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• pp.270-278
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• 2009

Purpose: This study was performed to find out the effects of lidocaine or 8.4% sodium bicarbonate mixed with rocuronium on mean arterial pressure, heart rate and withdrawal movement. Methods: Data collection was performed from December 15, 2006 through May 31, 2007. Seventy-five patients with American Society Anesthesiologist (ASA) physical status I & II, under general anesthesia, were randomly assigned to 1 of 3 groups: R group (RG) received rocuronium 0.6 mg/kg; RL group (RLG), rocuronium 0.6 mg/kg mixed with 2 mL of 2% lidocaine; RS group (RSG), rocuronium 0.6 mg/kg with the same volume of 8.4% sodium bicarbonate. Mean arterial pressure, heart rate and withdrawal movement were observed from its injection until 5 min after endotracheal intubation. Results: The incidence of withdrawal movement with its corresponding injections was 72%, 40% and 4% in RG, RLG and RSG, respectively (p<.001). Score of withdrawal movement was the lowest in RSG of all groups (p<.001). While mean arterial pressure (p=.011) in RSG decreased significantly, and heart rate (p=.003) in RG increased more with its injection than before induction of anesthesia. Conclusion: Administration of the equivalent volume of 8.4% sodium bicarbonate with rocuronium is more effective than that of lidocaine with rocuronium compared with rocuronium only, in preventing withdrawal movement and in stabilizing mean arterial pressure and heart rate.

• 운동영양학회지
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• 제25권1호
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• pp.7-15
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• 2021

[Purpose] Sodium bicarbonate shows ergogenic potential in physical exercise and sports activities, although there is no strong evidence which performance markers show the greatest benefit from this supplement. This study evaluated the effects of sodium bicarbonate supplementation on time trial performance and time to exhaustion in athletes and sports practitioners. [Methods] A systematic review was conducted using three databases, including 17 clinical trials. Among these clinical trials, 11 were considered eligible for the meta-analysis according to the criteria for the assessment of methodological quality using the PEDro Scale. Time to exhaustion was assessed in six studies, while time trial performance was evaluated in five studies. [Results] A significant beneficial effect of supplementation on time to exhaustion was found in a random effects model (1.48; 95% confidence interval [CI], 0.49 to 2.48). There was no significant effect of supplementation on time trial performance in a fixed effects model (slope = -0.75; 95% CI, -2.04 to 0.55) relative to a placebo group. [Conclusion] Sodium bicarbonate has the potential to improve sports performance in general, especially in terms of time to exhaustion.

• 한국식품영양과학회지
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• 제28권6호
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• pp.1260-1268
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• 1999

Physical properties were investigated in tangsuyuk batter containing different amounts of ingredients, such as wheat flour, corn starch, sodium bicarbonate, alum and water. For the response surface methodology (RSM) central composite design was used to determine the optimal ingredient ratios for viscosity, color properties(lightness, redness, yellowness, color differences) and cutting forces. There were significant differences(p<0.05) between the different batter mixtures. The lightness(L) of batter was in proportion to the increased amount of wheat flour and corn starch. Higher redness was recorded with increasing corn starch. Higher yellowness was observed with increasing wheat flour and sodium bicarbonate. Color differences were higher with increasing wheat flour, corn starch, and/or alum and decreasing water. Cutting forces were linearly increased with increasing sodium bicarbonate. From these results, it is possible to monitor the effects of ingredients on physical properties of tangsuyuk batter, and to predict their optimal ratios.

• 한국식품조리과학회지
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• 제9권1호
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• pp.19-24
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• 1993

The purpose of this study was to investigate the physicochemical properties of Su Ri Chwi (Synurus Palmatopinnonatifidus var. indivisus KiTAM.) cooked in different solution (distilled water, 1%, salt and 1% sodium bicarbonate added water) and time. The content of crude fiber showed the highest percentage among the alcohol-insoluble solids of cooked Su Ri Chwi. The contents of Ca and Mg were decreased by the addition of 1% sodium bicarbonate. The main neutral sugars of alcohol insoluble solids were arabinose, galactose, and glucose. The content of glucose was increased regardless of method used. The main neutral sugars of crude pectins were rhamnose, arabinose and glucose. Galactose was increased by the cooking. The gel chromatography on Sepharose CL-4B indicated that the pectin extracted from cooked Su Ri Chwi had lower molecular weight distribution than that of the raw Su Ri Chwi. Total pectin was decreased by the cooking method used. The amounts of soluble pectins of Su Ri Chwi cooked in 1% sodium bicarbonate added water were lower than those of raw material.

• 한국식물병리학회:학술대회논문집
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• 한국식물병리학회 2003년도 정기총회 및 추계학술발표회
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• pp.87.1-87
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• 2003

Powdery mildew on strawberry plants, caused by Spherotheca aphanis (Wallr.) U. Braun var. aphanis, is the most serious disease for strawberry production. There is a demand to develop the substitutes for chemicals which are more environment friendly materials. Control of powdery mildew was evaluated on Akihime, Sachinoka, Dochiodome, Noyho and Redpearl varieties grown in the greenhouse. Applications of 1％, 0.5％, and 0.25％ of sodium bicarbonate (NaHCO3Nyoho in greenhouse experiments. Non-phytotoxicity was revealed on the leaves and fruits of strawberry at these concentrations. This$.$result indicates that a mixture of sodium bicarbonate and tween 20 is a useful substitute for fungicides to control powdery mildew of strawberry.

• Asian-Australasian Journal of Animal Sciences
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• 제20권12호
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• pp.1858-1864
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• 2007

Influence of varying level of sodium bicarbonate (SB) supplementation on milk yield and its composition was examined in a randomized complete block design in early lactating Nili Ravi buffaloes during summer. Four iso-nitrogenous and iso-caloric diets were formulated. The diet 0B contained 0 while LB, MB and HB diets contained 0.50, 1.0 and 1.50% SB levels, respectively. The diets were randomly allotted to twenty buffaloes, five in each group. A linear increase in nutrient and water intake was recorded with increasing SB level. Buffaloes fed MB and HB diets showed higher nitrogen balance than those fed 0B and LB diets. A significant increase in blood pH and serum bicarbonate was noticed with increasing SB level. Urine pH increased significantly with increased SB level. A linear increase in milk yield was also noticed with increasing SB level. Milk fat% increased significantly in buffaloes fed MB and HB diets compared with those fed 0B and LB diets. Buffaloes fed HB diet had higher conception rate and less services per conception than those fed 0B diet. This study indicated that a high SB diet not only increased dry matter and water intake, milk yield, milk fat% but also increased conception rate in early lactating buffaloes during summer.

• 한국식품과학회지
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• 제37권5호
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• pp.736-740
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• 2005

Yeast로 발효시킨 빵을 섭취한 후 호흡기 증상이 나타났다는 보고에서 yeast가 생성한 ${\alpha}-amylase$가 알레르기의 원인(22,23)임이 밝혀졌으므로 본 연구에서는 yeast 대체 첨가제로 sodium bicarbonate를 선택하였으며, 첨가제의 농도가 다른 12종류의 반죽을 제조하였다. Meissle 발효관에 의한 $CO_2$ 발생량 비교 실험 결과, sodium bicarbonate 첨가를 많이 할수록 $CO_2$ 발생량이 증가함을 알 수 있었다. 그러나 hypo-allergenic breads(HAB) 제조 시 2.0% 이상 첨가한 HAB 7 이상에서는 sodium bicarbonate의 쓴맛이 강하게 나타나 관능 특성 평가 결과 기호도가 떨어지는 것으로 드러났다. 체적과 무게에 대한 비로 빵의 품질을 조사한 결과, 체적의 경우 hypo-allergenic bread (HAB) 11, 12가 가장 높은 값을 보였다. HAB 12, 9, 11이 가장 많이 부푼 빵이 되었으며 HAB 1은 빵의 부피가 현저하게 적어 제빵용 조합으로는 부적합하였다. 관능검사에서 색, 향, 맛 항목에서 유의적인 차이를 보였다. 색은 HAB 7이, 향과 맛 에서는 HAB 5가 가장 우수한 결과를 나타내었으며 기공과 촉감항목은 유의적인 차이를 나타내지 않았다. 마지막으로 전체적인 기호도 평가 시 매우 유의적인 차이를 보이며 HAB 5가 우수하게 나타났다. 결과적으로 hypo-allergenic bread(HAB) 시작품은 b.p. protease로 gluten을 분해하여 항원성을 저감화 시킨 국내산 밀 반죽에 sodium bicarbonate 1.5%, sucrose 1.0%, NaCl 1.0%, citric acid 1.0%를 첨가하여 제작되었다.