• The International Journal of Costume Culture
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• 제4권2호
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• pp.86-93
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• 2001

Agricultural drainage salt generated during irrigation of crops in San Joaquin Valley, California exceeds 600,000 tons annually and cumulates in the field in a rapid rate. As a result, the waste is taking out more farmlands for salt storage and disposal, imposing serious concerns to environment and local agricultural industry. in searching for a potential solution to reduce or eliminate the waste, this research explored feasibility of producing a value-added product, sodium sulfate, from the waste and utilizing the product in textile dyeing. The result indicated that sodium sulfate could be produced the salt and could be purified by a recrystalization method in a temperature range within the highest and lowest daily temperatures in summer in the valley. Re recovered sodium sulfate samples, with purifies ranging from 67% to 99.91, were compard with commercially available sodium sulfate in directive dyeing of cotton fabrics. Direct Yellow 27 and direct Blue 1 had similar exhaustions among Na₂So₄Ⅰ, Na₂So₄Ⅱ, Na₂So₄Ⅲ and V which had similar ratios of sodium sulfate and sodium chloride in recovered salts. Na₂So₄Ⅳ had high exhaustion despite low ratios of sodium sulfate and sodium chloride. In direct Red 80, exhaustion depends more on the ratios of sodium sulfate and sodium chloride than sodium chloride. Na₂SO₄Ⅳ and Na₂SO₄V with high ratios of sodium chloride had more exhaustion than Na₂So₄and Na₂So₄Ⅲ with low ratios of sodium chloride. Generally, directive dyeing using recovered salts from farm drainage has similar or more excellent exhaustion than directive dyeing using commercial sodium sulfate.

• 한국임상수의학회지
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• 제30권1호
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• pp.17-21
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• 2013

The objectives in the present study were to evaluate the therapeutic effect of a sodium salts mixture against Salmonella gallinarum infection in broiler. Of this study, sixty broilers at two weeks of age (body weight, $450{\pm}35$ g) were used to estimate the efficacy of a sodium salts mixture (3.25 mg sodium azide, 2.45 mg sodium cyanide, 0.8 g sodium chlorate) against Salmonella gallinarum infection in broiler with drinking water. Broilers challenged with S. gallinarum were administered with ${\times}$ 1(group I) and ${\times}$ 2(group II) sodium salt mixture for seven days, and cecal content samples were collected at the gate of treatment and on 1st, 3rd, 5th, and 7th day after administration. Changes in body weight and cecal shedding of S. gallinarum were monitored during the experimental period. All groups treated with the sodium salt mixture slightly increased body weight compared to control group but there is no significant difference. At 7th day after administration, the number of S. gallinarum in group I and II was significantly decreased compared to control group (p < 0.001). In the hematological and blood biochemical analysis, values of parameters were not significantly different between the treated groups and control group. From results of the present study, the sodium salt mixture had therapeutic effect on S. gallinarum infection in broilers.

• 복식문화연구
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• 제11권3호
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• pp.416-422
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• 2003

Agricultural drainage salt generated during irrigation of crops in San Joaquin Valley, California, exceeds 600,000 tons annually and cumulates in the field in a rapid rate. As a result, the waste is taking out more farmlands for salt storage and disposal, imposing serious concerns to environment and local agricultural industry. In searching for a potential solution to reduce or eliminate the waste, this research explored feasibility of producing a value-added product, sodium sulfate, from the waste and utilizing the product in textile dyeing. The results indicated that sodium sulfate could be produced from the salt and could be purified by a recrystalization method in a temperature range within the highest and lowest daily temperatures in summer in the valley. The recovered sodium sulfate samples, with purities ranging from 67% to 99.91, were compared with commercially available sodium sulfate in the dyeing of levelling dyes with nylon/wool fabrics. In nylon/wool fabrics, C.I. Acid Yellow 23 had similar exhaustions among Na₂SO₄ I, Na₂SO₄ II, Na₂SO₄ III and Na₂SO₄ Ⅴ which had similar ratios of sodium sulfate and sodium chloride in recovered salts. Na₂SO₄ Ⅳ had low exhaustion which had low ratios of sodium sulfate and sodium chloride. In nylon/wool fabrics, C.I. Acid Blue 158 had similar exhaustions among Na₂SO₄ I, Na₂SO₄ II, Na2₂SO₄ III, Na₂SO₄ IV and Na₂SO₄ Ⅴ despite of Na₂SO₄ Ⅳ had low ratios of sodium sulfate and sodium chloride Generally, the dyeing of levelling dyes using recovered salts from farm drainage has similar or low exhaustion than the dyeing of levelling dyes using commercial sodium sulfate.

• 한국수소및신에너지학회논문집
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• 제26권1호
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• pp.54-63
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• 2015

The secondary battery using sodium is investigating as one of power storage system and power in electric vehicles. The secondary battery using sodium as a sodium battery and sodium ion battery had merits such as a abundant resources, high energy density and safety. Sodium battery (sodium molten salt battery) is operated at lower temperature ($100^{\circ}C$) compared to NAS and ZEBRA battery ($300{\sim}350^{\circ}C$). Sodium ion battery is investigating as one of the post lithium ion battery. In this paper, it is explained for the principle and recent research trends in sodium molten salt and sodium ion battery.

• Journal of Animal Science and Technology
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• 제63권4호
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• pp.725-739
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• 2021

Many consumers are concerned about the high levels of salt intake owing to the accompanied risk of chronic diseases. Due to this dietary concern, the food industry has recommended the reduction of salt content in many products. However, the addition of salt to meat products improves their quality and sensory properties, including saltiness, color, juiciness, and texture. Because quality deteriorations could induce decreased sensory scores owing to salt reductions, the challenges involved in improving the quality of reduced-salt meat products have been addressed. During the development of low-salt meat products, it is important to reduce sodium content and address the problems that arise with this reduction. Modified salt, organic acids, amino acids, nucleotides, hydrocolloids, high-pressure, ultrasound, electric pulsed field, and irradiation have been suggested as strategies to replace or reduce sodium content, and sensory scores could be improved by these strategies. Therefore, when developing a low-salt meat product, several perspectives must be considered and the latest technologies that could resolve this problem should be adopted.

• Journal of Animal Science and Technology
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• 제64권2호
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• pp.218-234
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• 2022

Urbanization is usually followed by changes in eating habits, with a specific trend toward the consumption of ready-to-eat products, such as processed foods. Among the latter, meat products are known contributors to high dietary sodium owing to salt addition. Salt plays an essential role in maintaining the quality of meat products in terms of acceptability and safety. However, an excessive salt intake is linked to high blood pressure and cardiovascular diseases. Hence, several studies have been competing for the discovery of salt alternatives performing in a similar way as common salt. A number of replacements have been proposed to reduce salt consumption in meat products while taking into account consumer preferences. Unfortunately, these have resulted in poorer product quality, followed by new adverse effects on health. This review addresses these recent issues by illustrating some established approaches and providing insight into further challenges in developing low-salt meat products.

• 공업화학
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• 제5권1호
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• pp.114-120
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• 1994

DCI (dichlorolsocyanuric acid sodium salt)에 의한 PNPDPP (p-nitrophenyldiphenylphosphate)의 미셀 내에서의 분해 반응을 pH 8.0 borate 완충용액에서 속도론적으로 살펴보았다. 양이온성 계면활성제인 CTAC (cetyltrimethylammonium chloride) 또는 CTAB (cetyltrimethylammonium bromide)를 첨가하면 반응은 빠르게 촉진되었으며, 특히 CTAB의 경우는 DCI의 N-Cl 결합이 N-Br 결합으로 전환되어 반응이 진행되었다.

• 한국식품영양학회지
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• 제26권3호
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• pp.459-469
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• 2013

This study was performed to estimate the salt content and evaluate the nutritional quality of free lunch meals served by welfare facilities for the elderly. We collected food items from 8 welfare facilities in Gyeonggi-do, and calculated the total salt content from the salinity and weight of individual food items. The average salt content from lunch meals was 5.68 g, which was over the recommended daily salt intake by the WHO. The greatest contributor to the salt content among the menu groups was soup and stew (37.5%). Soup, stew, deep-fried foods, and sauces were major sources of salt, while the most salty dishes were sauces, deep-fried food, salt-fermented food, and kimchi. The nutrient content was sufficient, except for calcium in both men and women, which was equal to approximately 1/3 of the dietary recommended intakes (DRIs) for Korean adults of their mean age. In addition, the index of nutritional quality (INQ) and nutrient adequacy ratios (NAR) of most nutrients were satisfactory, except for those of calcium and sodium. The INQs of calcium and sodium were 0.64 and 4.41, respectively, while the mean adequacy ratio of a meal was 0.95. These results suggest that multilateral efforts to lower sodium intake be considered and calcium sources be added, in order to improve the quality of meals served to the elderly at welfare facilities.

• Nutrition Research and Practice
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• 제3권4호
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• pp.328-333
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• 2009

The average sodium intake of Koreans was reported to be 5,279.9 mg/day, which is one of the highest intake levels worldwide. The average Koreans intake 19.6% of sodium from kimchi, showing kimchi as the main contributor of sodium in this country (Ministry of Health and Welfare, 2005). The sodium content of dishes that are frequently chosen by workers, and which were served by foodservice cafeterias were chemically analyzed. The average sodium content of one meal provided by 10 foodservice cafeterias was 2,777.7 mg. Twenty-one, one-dish-meals, frequently chosen by workers for a lunch menu, were collected at 4 different restaurants for each menu by one male, aged in the twenties and analyzed chemically also. Workers who eat lunch at a workplace cafeteria everyday could intake about 8 g of salt at a one-time meal and those who eat out for a one-dish-meal would intake 3-8 g of salt without counting sodium content from the side dishes. From these study results, one could estimate that over 10 g of salt could be possible for a single meal for workers who eat out everyday. A nationwide nutrition campaign and education for low salt diets for restaurant owners and foodservice providers should be seriously considered.

• 한국표면공학회:학술대회논문집
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• 한국표면공학회 1999년도 춘계학술발표회 초록집
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• pp.18-18
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• 1999