• The Plant Pathology Journal
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• 제35권2호
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• pp.156-163
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• 2019

Our study investigated the available chlorine content, contact time and difference among strains of each pathogen for sodium hypochlorite (NaOCl) to control chemically against soil-borne fungal pathogens, such as Phytophthora rot by Phytophthora cactorum, violet root rot by Helicobasidium mompa, and white root rot by Rosellinia necatrix, causing die-back symptom on apple trees. As a result, the colony growth of Phytophthora cactorum was inhibited completely by soaking over 5 s in 31.25 ml/l available chlorine content of NaOCl. Those of H. mompa and R. necatrix were inhibited entirely by soaking over 160 s in 62.5 and 125 ml/l available chlorine content in NaOCl, respectively. Also, inhibition effect on available chlorine in NaOCl among strains of each soil-borne pathogen showed no significant difference and was similar to or better than that of fungicides.

• 한국식품영양과학회지
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• 제22권6호
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• pp.758-762
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• 1993

Sodium hexametaphosphate(SHMP)가 탈지대두박 단백질의 추출과 농축단백질의 색도 및 아미노산 조성에 미치는 영향을 검토하였다. SHMP에 의한 단백질의 추출은 1.5% SHMP에서 가장 높았으며 이 이상의 농도에서는 오히려 감소하는 결과를 나타내었다. 또한 참깨박 단백질의 추출은 pH 5.0에서 17.0%, pH 2.0에서는 22.7%로 아주 낮았으나 pH 12.0에서 60.7%의 단백질이 추출되었다. 시료와 용매와의 비율에 있어서는 1 : 40에서 약 60%의 단백질이 추출되었으며 비율이 증가할수록 추출율이 증가하는 경향을 나타내었고 SHMP처리로 인해 농축단백질의 색도가 개선되었다. 참깨빡 농축단백질의 아미노산 조성을 비교한 결과 SHMP의 처리에 의해 lysine과 hethionine의 함량이 현저히 감소된 반면 valine과 leucine함량은 증가된 결과를 나타내었다.

• Nuclear Engineering and Technology
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• 제53권11호
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• pp.3474-3490
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• 2021

Sodium-cooled fast reactor (SFR) is the preferred technology of the generation-IV fast neutron reactor, and its core body mainly uses nuclear-grade 316 stainless steel. In order to prolong the design life of SFRs to 60 years and more, it is necessary to summarize and analyze the anti-corrosion effect of nuclear grade 316 stainless steel in high temperature sodium environment. The research on sodium corrosion of nuclear grade 316 stainless steel is mainly composed of several important factors, including the microstructure of stainless steel (ferrite layer, degradation layer, etc.), the trace chemical elements of stainless steel (Cr, Ni and Mo, etc) and liquid impurity elements in sodium (O, C and N, etc), carburization and mechanical properties of stainless steel, etc. Through summarizing and constructing the sodium corrosion rate equations of nuclear grade 316 stainless steel, the stainless steel loss of thickness can be predicted. By analyzing the effects of temperature, oxygen content in sodium and velocity of sodium on corrosion rate, the basis for establishing integrity evaluation standard of SFR core components with sodium corrosion is provided.

• 약학회지
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• 제42권3호
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• pp.284-289
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• 1998

The effect of reaction condition, solvent addition and thermal treatment on the bulk density, crystallinity and chemical properties of the freeze-dried cefazohn sodium was inves tigated to prepare the cefazolin sodium powder for injection with good flowability. Crystalline cefazolin sodium powder with high untapped-bulk density (about 45%) and low compressibility (about 40%) was obtained by solvent addition to the very highly concentrated cefazohn sodium solution followed by subsequent thermal treatment before freeze-drying. The desirable solvent was low substituted alcohol such as isopropyl alcohol and anhydrous ethanol with the final concentration of about 9%. The pH adjustment and nitrogen gas purging during the reaction did not give significant effect on the chemical properties such as content, color, transmittance and pH of the reconstituted cefazolin sodium aqueous solution.

• 한국식생활문화학회지
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• 제20권1호
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• pp.96-102
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• 2005

This study was to evaluate effects of agar, sodium alginate and carrageenan on quality of Yugwa(Busuge) base. In the base preparation agar, sodium alginate and carrageenan were added 0.0, 0.1, 0.5, 1.0 and 3.0%(w/w), respectively. Volume, shape, hardness, color(L, a and b value), crude lipid content and sensory evaluation(taste and crispness) of the Yugwa base was measured. Volume of the base was higher than control in case of 0.1-0.5%(w/w) agar, sodium alginate and carrageenan, of which sodium alginate was the highest. Shapes were similar to control. Hardness and crude lipid content was decreased proportional to amount of addition of the three seesweed polysaccharides, the whiteness(L-value) was increased but the yellowness(a-value) and the redness(b-value) decreased. Taste and crispness were increased in the case of 0.1-1.0%(w/w) of sodium alginate, but agar and carrageenan decreased.

• 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.

• 대한지역사회영양학회지
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• 제10권5호
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• pp.677-692
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• 2005

The assessment of sodium intake is complex because of the variety and nature of dietary sodium. This study intended to develop a dish frequency questionnaire (DFQ) for estimating the habitual sodium intake and a short DFQ for screening subjects with high or low sodium intake. For DFQ112, one hundred and twelve dish items were selected based on the information of sodium content of the one serving size and consumption frequency. Frequency of consumption was determined through nine categories ranging from more than 3 times a day to almost never to indicate how often the specified amount of each food item was consumed during the past 6 months. One hundred seventy one adults (male: 78, female: 93) who visited hypertension or health examination clinic participated in the validation study. DFQ55 was developed from DFQ112 by omitting the food items not frequently consumed, selecting the dish items that showed higher sodium content per one portion size and higher consumption frequency. To develop a short DFQs for classifying subjects with low or high sodium intakes, the weighed score according to the sodium content of one protion size was given to each dish item of DFQ25 or DFQ14 and multiplied with the consumption frequency score. A sum index of all the dish items was formed and called sodium index (Na index). For validation study the DFQ112, 2-day diet record and one 24-hour urine collection were analyzed to estimate sodium intakes. The sodium intakes estimated with DFQ112 and 24-h urine analysis showed $65\%$ agreement to be classified into the same quartile and showed significant correlation (r=0.563 p<0.05). However, the actual amount of sodium intake estimated with DFQ112 (male: 6221.9mg, female: 6127.6mg) showed substantial difference with that of 24-h urine analysis (male: 4556.9mg, female: 5107.4mg). The sodium intake estimated with DFQ55 (male: 4848.5mg, female: 4884.3mg) showed small difference from that estimated with 24-h urine analysis, higher proportion to be classfied into the same quartile and higher correlation with the sodium intakes estimated with 24-h urine analysis and systolic blood pressure. It seems DFQ55 can be used as a tool for quantitative estimation of sodium intake. Na index25 or Na index14 showed $39\~50\%$ agreement to be classified into the same quartile, substantial correlations with the sodium intake estimated with DFQ55 and significant correlations with the sodium intake estimated with 24-h urine analysis. When point 119 for Na index25 was used as a criterion of low sodium intake, sensitivity, specificity and positive predictive value was $62.5\%,\;81.8\%\;and\;53.2\%$, respectively. When point 102 for Na index14 was used as a criterion of high sodium intake, sensitivity, specificity and positive predictive value were $73.8\%,\;84.0\%,\;62.0\%$, respectively. It seems the short DFQs using Na index 14 or Na index25 are simple, easy and proper instruments to classify the low or high sodium intake group.

• 한국식품과학회지
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• 제30권1호
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• pp.42-48
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• 1998

찰옥수수 전분을 차아염소산 나트륨$(0{\sim}60{\;}mg/s{\;}starch)$과 반응시켜 제조한 찰옥수수 산화전분의 이화학적 특성 및 유화 안정성에 미치는 영향에 대하여 연구하였다. 찰옥수수 산화전분의 일반성분 중 조지방질 및 조단백질 함량은 차아염소산 나트륨 처리량의 증가에 따라 감소하여 조단백질 함량과 백색도와 부의 상관관계$(R^2=0.9847)$를 나타내었고 조회분 함량은 증가하여 염소 함량과정의 상관관계$(R^2=0.9693)$를 나타내었다. 산화전분의 카르복시기 함량은 활성염소 첨가 농도에 비례하여 증가하였다. 호화액의 점도는 차아염소산 나트륨 처리량에 따라 현저히 감소하였고, 용해도와 팽윤력은 산화도가 높을 수록 증가하었으며, 광투과도는 치환도가 증가할 수록 낮은 온도에서 높은 투과도를 나타내어 화화개시온도가 약 $15^{\circ}C$낮아졌고, 호화액의 투명도 또한 개선되었다. 물결합능력은 치환도가 증가할 수록 생성된 카르복시기로 인하여 감소하였다. 찰옥수수 전분의 입자는 다각형과 원형의 혼합물로 크기는 $3.7{\sim}20\;{\mu}m$였으며, 차아염소산 나트륨 처리량이 증가할 수록 전분 표면이 거칠어졌다. 찰옥수수 산화전분과 옥배유를 균질화하여 저장하는 동안 유화액은 산화전분의 치환도가 높을 수록 전분의 농도가 증가할 수록 유화 안정성이 증가하였다.

• 대한치과교정학회지
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• 제24권1호
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• pp.17-35
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• 1994

Vanadium is an essential trace element but has not been identified with a specific biogical role. To study the direct effects of vanadium on osteoblast, we incubated murin osteoblast-like (MC3T3-El) cells with various corcentration of vanadium oxide & sodium orthovanadate. This study was designed to investigate the effect of vanadium on DNA synthesis, alkaline phosphatase (ALP) activity, cAMP formation responsive to parathormone(PTH) and type I $\alpha$ 2 collagen ribonucleic acid (mRNA) level in murin osteoblast-like (MC3T3-El) cells. The cells were cultured in $\alpha-minimal$ essential medium$(\alpha-MEM)$ supplemented with $10\%$ fetal bovine serum (FBS) and then changed to $0.1\%$ FBS with various concenoation of vanadium oxide & sodium orthovanadate. Quiescent cultured MC3T3-El cells incubated for 24 hours with 2,5,10,15,20 ${\mu}M$ vanadium oxide incorporated $[^3H]Thymidine;$ every concentration showed increases in $[^3H]Thymidine$ incorporations dose dependant manner, the greatest response occurred at $20{\mu}M$. Quiescent cultured MC3T3-E1 cells incubated for 3days with 2,5,10,15,20 ${\mu}M$ vanadium oxide, for 2days with sodium orthovanadate and alkaline phosphatase was assayed with disodium phenyl phosphate as substrate. Vanadium oxide increased the alkaline phosphatase content in MC3T3-El cells at $2{\mu}M\;&\;6{\mu}M$ ; the greatest response occurred at $2{\mu}M$. But decreased at other content sodium orthovanadate increased alkaline phosphatase content in MC3T3-El cells at all concenoation ; the greatest response occurred at $4{\mu}M$. Quiescent cultured MC3T3-El cells incubated for 3days with $5,10{\mu}M$ vanadium oxide , with $5,8{\mu}M$ sodium orthovanadate and cAMP formation was measured by Radioimmunoassay(RIA). Vanadium oxide & sodium orthovanadate showed the tendency of inhibitory effects on cAMP responsiveness to PTH in MC3T3-El cells. Quiescent cultured MC3T3-El cells incubated for 24hours with $10,20{\mu}M$ vanadium oxide, with $5,10{\mu}M$ sodium orthovanadate and Type I $\alpha$ 2 collagen ribonucleic acid (mRNA) expression was studied by Nothern blot analysis. Northern blot analysis of vanadium oxide treated cells showed decreasing effects 0& sodium orthovanadate revealed increasing effects in type I $\alpha$ 2 collagen ribonucleic acid (mRNA) level.

• 한국식생활문화학회지
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• 제34권5호
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• pp.620-628
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• 2019

To investigate Oiji (traditional Korean cucumber pickles) with reduced sodium content based on the use of saline foods as a salt substitute, Oiji was prepared using glasswort powder (Salicornia herbacea L.), and its physicochemical properties and sensory evaluation were examined. The moisture content of Oiji was shown to be higher in those to which glasswort powder had been added compared to the control without addition of glasswort powder, and Oiji with 40% glasswort powder substitute showed the highest pH and lowest acidity, resulting in slow progression of fermentation. The salinity of Oiji among those containing glasswort powder substitute was significantly higher with increasing level of glasswort powder. The sodium content of Oiji was significantly reduced as addition of glasswort powder increased. The L value of Oiji decreased with increased addition of glasswort powder, whereas the a value was highest in the control. The hardness of Oiji was higher in the control than in Oiji containing glasswort powder. Taste acceptance was highest for Oiji with 20% glasswort powder substitute, whereas acceptance of appearance was higher for Oiji with 10% glasswort powder substitute. Flavor and texture acceptance was higher for the control. In the attribute difference test, significant differences were found in brownness, off-flavor, salty taste, and sourness. Based on the findings, 10-20% substitution of salt with glasswort powder did not significantly lower overall acceptance compared to the control while salinity of Oiji was maintained. Therefore, the potential production of low-sodium Oiji has been verified.