• 한국식생활문화학회지
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• 제34권4호
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• pp.440-448
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• 2019

In order to study low salinity Oiji (cucumber pickled in salt) with a reduced content of sodium, which was accomplished by replacing the salt in this saliferous food, we produced Oiji using sea tangle and, then performed physicochemical and sensory evaluations. It was found that the moisture content of Oiji was decreased with increasing the amount of added sea tangle. The pH and acidity were significantly different between the samples made with sea tangle, and the pH and acidity showed no consistent tendency according to the amount of sea tangle powder added. The salinity of Oiji was the highest in the control Oiji (2.92%), and the higher the amount of sea tangle added, the lower was the salinity in the Oiji with the salt replaced by sea tangle (2.78 to 2.89%). The sodium content of Oiji was also the highest in the control Oiji (591.65 mg/100 g) and significantly decreased with the increasing addition of sea tangle (560.43~366.71 mg/100 g). The color value of Oiji showed a significant difference between the samples, with no consistent tendency according to the amount of added sea tangle powder. The hardness of Oiji was significantly greater in the Oiji with the salt replaced by 40% of sea tangle, with greater hardness noted as the amount of added sea tangle powder increased (217.70 g). As a result of the acceptance test of Oiji, there were significant differences between the samples in overall acceptance, appearance, and taste, showing that the Oiji with salt replaced by 30% of sea tangle was significantly highest in overall acceptance and taste. The attribute difference test showed a significant difference only for the brown color, while no significant differences were found between the samples for off-flavor, bitter taste, fermented taste, salty taste, sour taste, hardness and crispness. The above results demonstrated that when sea tangle was substituted for 30 to 40% of the salt content, the Oiji with a low content of sodium and low salinity can be produced with a high level of taste and overall preference. Therefore, this study firmly demonstrated that 30 to 40% of the salt can be replaced by sea tangle as a substitute in order to produce Oiji that has low salinity, a low sodium content.

• 대한지역사회영양학회지
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• 제17권1호
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• pp.38-48
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• 2012

The purpose of this study was to compare regional differences in salty taste assessments, nutrition knowledge, dietary attitudes and dietary behaviors associated with high-salt diets in four national regions in Korea (Region 1: Seoul, Sokcho, Region 2: Buyeo, Jecheon, Gong Ju, Region 3: Daegu, Gyeongsan, Region 4: Jeon Ju). Subjects were 860 persons who participated in sodium reduction campaign. The result of the salty taste assessment by region was not significantly different. The nutrition knowledge score of subjects in Region 1 was the highest. Dietary attitude scores that showed preference for high-salt diets of Region 2 and Region 4 subjects were higher than those of Regions 1 and 3 subjects (p < 0.001). Dietary behavior scores were not significantly different among regions. The correlation between sodium intake and salty taste assessment was significant (p < 0.01). Older subjects who had high blood pressure levels and lower nutrition knowledge were more likely to have high sodium intakes. Even though the salty taste assessment and dietary behavior scores by region were not significantly different, the salty taste assessment scores had a significant negative correlation with nutrition knowledge and had a significant positive correlation with dietary attitude and dietary behavior in terms of preference for high-salt diets. Therefore, nationwide education regarding salt intake reduction and health and a campaign to encourage favorable attitudes and behavioral changes regarding consumption of a no-salt / low-salt diet is needed.

• Nuclear Engineering and Technology
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• 제53권12호
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• pp.3952-3965
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• 2021

In this study, volcanic ash was used as raw material to prepare waste forms with different silicon/aluminum (Si/Al) molar ratios to immobilize sodium-salt waste (SSW) containing simulated ¹³⁷Cs. Effects of Si/Al molar ratios (3:1 and 2:1) and sodium salts on sintering behavior of waste forms and immobilization mechanism of Cs⁺ were investigated. Results indicated that the main mineral phase of sintered waste-form matrixes was albite, and the formation of major phases was found to depend on Si/Al molar ratios. Si/Al molar ratio of 2 was favorable for the formation of pollucite, and the formation and crystallization of mineral phases were also decided based on physicochemical characteristics of sodium salts. Furthermore, product consistency test results indicated that the immobilization of Cs⁺ was related to Si/Al molar ratio, types of sodium salts, and glassy phase. Waste forms with Si/Al molar ratio of 2 exhibited better ability to immobilize Cs⁺, whereas the influence of sodium salts and glassy phases on the immobilization of SSW showed more complicated relationship. In waste forms with Si/Al molar ratio of 2, Cs⁺ leaching concentrations of samples containing Na₂B₄O₇·10H₂O and NaOH were low. Na₂B₄O₇·10H₂O easily transformed into liquid phase during sintering to consequently achieve low temperature liquid-phase sintering, which is beneficial to avoid the volatilization of Cs⁺ at high temperature. Results clearly reveal that waste forms with Si/Al molar ratio of 2 and containing Na₂B₄O₇·10H₂O show excellent immobilization of Cs⁺.

• 동아시아식생활학회지
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• 제25권1호
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• pp.12-19
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• 2015

This study was performed for the purpose of establishing proper dietary behaviors and improving sodium intake status by investigating nutrition knowledge, dietary behaviors, and food intake frequency related to sodium in 398 university students living in Gyeonggi-do and Incheon. Female students showed a higher rate of eating out more than five times a week as well as daily snack intake than male students. Female students showed a higher score for sodium-related nutrition knowledge than male students, whereas male students showed higher sodium intake than female students. Subjects who showed a higher frequency of eating out and snack intake also showed a higher salt intake ratio and sodium-related nutrition knowledge. Subjects with higher scores related to sodium-related nutrition knowledge showed a higher low salt intake ratio and incidence of low sodium food intake. From this research, depending on the level of nutrition knowledge related to sodium university students showed differences in dietary behavior related to sodium intake. This result would be helpful to develop lower sodium training materials specific to low sodium food selection tips, reading nutrition labels, and so on.

• 한국농공학회지
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• 제30권4호
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• pp.127-133
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• 1988

This study was performed to obtain the basic data analyzing salt movement and desalinization effects, and two different desalinization experiments through leaching and rinsing were carried out, using samples of silt loam soil and silty clay loam soil collected in reclaimed tidelands. The relationships between the electrical conductivity of saturation extract and the electrical conductivity at various dilutions, and the correlations between electrical conductivity, total salt concentration, exchangeable sodium percentage and pH during the desalinization of reclaimed tidelands, were analyzed by the statistical method. The results obtained from this study were summarized as follows: 1.The sample soils used in this study were saline-sodic soils in accordance with the USDA classi- fication system of salt affected soils. 2.The electrical conductivity of saturation extract could be estimated conveniently, using the electrical conductivity of extract from various different soil-water suspensions. 3.The total salt concentration could be expressed in the electrical conductivity, but there was a little difference by soil textures. 4.The regression analysis showed that the relationship between the electrical conductivity of saturation extract and the exchangeable sodium percentage during the desalinization of reclaimed lands could be described by a linear regression equation. 5.The value of pH showed a tendency to increase according as the exchangeable sodium percentage decreased during the desalinization of reclaimed tidelands.

• 대한화학회지
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• 제31권6호
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• pp.582-589
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• 1987

SIAS unit로 개질된 PET의 열적 성질을 조사한 결과, SIAS unit의 함량이 증가함에 따라 $T_g$는 증가, $T_m$은 감소하는 경향을 보였으며 결정화속도는 크게 감소함을 관찰할 수 있었다. 결정화속도의 감소는 극성과 크기가 큰 술폰산 나트륨기가 쇄의 유연성을 크게 감소시켜 결정표면으로 확산 이동한 고분자 쇄가 결정형태로 재배치 하는 것을 방해하는 것이 중요한 원인으로 생각되며, 결정성장기구는 SIAS unit의 함량에 의해 크게 좌우되어 SIAS unit의 함량이 증가할 수록 3차원 공간으로의 결정 성장이 제한 받음을 관찰 할 수 있다.

• 한국토양비료학회지
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• 제48권5호
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• pp.326-331
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• 2015

High salinity and sodicity of soils play a negative role in producing crops in reclaimed tidal lands. To evaluate the effects of soil ameliorants on salt removal in a highly saline and sodic soil of reclaimed tidal land, we conducted a column experiment with treating gypsum, compost, and phosphate at 0-2 cm depth and measured the salt concentration of leachate and soil. Electrical conductivity of leachate was $45-48dSm^{-1}$ at 1 pore volume (PV) of water and decreased to less than $3dSm^{-1}$ at 3 PV of water. Gypsum significantly decreased SAR (sodium adsorption ratio) of leachate below 3 at 3 PV of water and soil ESP (exchangeable sodium percentage) below 3% for the whole profile of soil column. Compost significantly decreased ESP of soil at 0-5 cm depth to 5% compared with the control (20%). However, compost affected little the composition of cations below a depth of 5 cm and in leachate compared with control treatment. It was concluded that gypsum was effective in ameliorating reclaimed tidal lands at and below a soil layer receiving gypsum while compost worked only at a soil layer where compost was treated.

• Nuclear Engineering and Technology
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• 제56권4호
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• pp.1135-1144
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• 2024

With the increasing ratio of renewables in the grid, a low-carbon and stable base load source that also is capable of load tracking is in demand. Sodium cooled fast reactors (SFRs) coupled to thermal heat storage system (THS) is a strong candidate for the need. This research focuses on the designing and performance validation of a two-tank THS based on molten salt to integrate with a 280 MW_th sodium cooled fast reactor. Designing of the THS includes the vital component, sodium-to-salt heat exchanger which is a technology gap that needs to be filled, and designing and parameter selection of the tanks and related pumps. Modeling of the designed THS is conducted followed by the description of operation strategies and control logics of the THS. Finally, the dynamic simulation of the designed THS is conducted based on Fortran. Results show, the proposed power system meets the need of the design requirements to store heat for 18 h during a day and provide 500 MW_th for peak demand for the rest of the day.

• Nutrition Research and Practice
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• 제6권4호
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• pp.315-321
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• 2012

We tested the effects of dietary intake of freeze-dried Korean traditional fermented cabbage (generally known as kimchi) with varying amounts of sodium on blood pressure and cardiac hypertrophy in spontaneously hypertensive rats (SHRs). Wistar-Kyoto rats (WKY), as a control group, received a regular AIN-76 diet, and the SHRs were divided into four groups. The SHR group was fed a regular diet without kimchi supplementation, the SHR-L group was fed the regular diet supplemented with low sodium kimchi containing 1.4% salt by wet weight, which was provided in a freeze-dried form, the SHR-M group was supplemented with medium levels of sodium kimchi containing 2.4% salt, and the SHR-H group was supplemented with high sodium kimchi containing 3.0% salt. Blood pressure was measured over 6 weeks, and cardiac hypertrophy was examined by measuring heart and left ventricle weights and cardiac histology. SHRs showed higher blood pressure compared to that in WKY rats, which was further elevated by consuming high sodium containing kimchi but was not influenced by supplementing with low sodium kimchi. None of the SHR groups showed significant differences in cardiac and left ventricular mass or cardiomyocyte size. Levels of serum biochemical parameters, including blood urea nitrogen, creatinine, glutamic-oxaloacetic transaminase, glutamic-pyruvic transaminase, sodium, and potassium were not different among the groups. Elevations in serum levels of aldosterone in SHR rats decreased in the low sodium kimchi group. These results suggest that consuming low sodium kimchi may not adversely affect blood pressure and cardiac function even under a hypertensive condition.

• 한국수산과학회지
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• 제18권3호
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• pp.206-213
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• 1985

우리나라의 전통적인 수산발효식품 젓갈은 제조시에 첨가되는 식염의 양이 $20\%$ 전후이므로, 최근에는 이러한 식염의 과다섭취가 성인병을 유발시키는 것으로 알려져 있어 식염섭취량을 줄이고 있는 실정이다. 본 연구에서는 식염함량이 낮은 저식염젓갈의 제조와 품질개선을 목적으로 식염의 일부를 KCl로 대체하여 저식염멸치젓과 조기젓을 담그어 재래식젓갈($20\%$ 식염함량)과 숙성중의 화학성분을 비교분석하여 저식염젓의 가공조건을 검토한 결과는 다음과 같다. 멸치젓은 숙성 60일경에, 조기젓은 숙성 90일경에 완전히 익었으며 관능검사결과, KCl을 식염의 $50\%$까지 대체하여 담근 젓은 재래식젓갈에 비해 별손색이 없었으며, 멸치젓 및 조기젓 모두 식염 $4\%$, KCl $4\%$, lactic acid $0.5\%$, sorbitol $6\%$ 및 고추가루 알코올추출물 $4\%$(W/V)를 첨가하여 담근 젓의 품질이 가장 좋았으며 숙성 120일까지도 맛이 좋았다. 그리고 TBA 실험결과, 고추가루 추출물의 항산화성도 확인되었다.