• Korean Journal of Community Nutrition
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• v.25 no.4
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• pp.317-328
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• 2020

Objectives: The objective of this study was to verify the validity of a mobile phone application (app) that applies a 24-hour dietary recall with meal photos, as a means of being a more accurate method of estimating dietary sodium intake. Methods: Of the 203 subjects enrolled, 172 subjects (84 males and 88 females) were selected for the final analysis, excluding those with an intake less than 500 kcal and urine output less than 500 ml. Dietary sodium assessment methods used for comparing with the 24-hour urinary sodium excretion are as follows: 1) face-to-face 24-hour dietary recall, 2) 24-hour dietary recall using the mobile app, 3) face-to-face 24-hour dietary recall considering liquid intakes from soup, stew, water kimchi and noodle, etc (liquid-based dishes), 4) 24-hour dietary recall using the mobile app considering liquid intakes from liquid-based dishes, and 5) food frequency questionnaire. Repeated ANOVA with Bonferroni method was used for comparing the average sodium intake, and Pearson's correlation was applied to correlate the methods used. Results: In women, no significant difference was observed in the average sodium intake between all methods. Moreover, analysis in men and total adults revealed no significant difference between the 24-hour urinary sodium secretion, and 24-hour dietary recall using the app and 24-hour dietary recall using the app considering liquid intakes. Sodium intake by food frequency questionnaire was significantly different when compared with the intake determined from 24-hour urinary sodium excretion. Sodium intake from all methods (except food frequency questionnaire) significantly correlated with values obtained from 24-hour urine sodium excretion. Conclusions: Results of this study validated a mobile phone app using a 24-hour dietary recall with meal photos to better estimate dietary sodium intakes. It is believed that further studies in the future will enable the application as a tool to more accurately determine sodium intake.

• Journal of the Korean Society of Safety
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• v.28 no.6
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• pp.23-28
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• 2013

In order to improve extinguishing performance of water mist, many studies of additives have been conducted. In this study, viscosity agent which has the ability to improve extinguishing performance by adhering to the surface on fire was used and fluorine-free surfactant was also added to water to enhance water's wetting ability. This study aimed to verify optimal concentration of extinguishing of additives according to fire source and extinguishing performance by comparison with pure water. In case of wood crib fire, the results show that flame suppression and extinguishing time of sodium alginate 0.4 wt.% are 3.4 times and 2.2 times shorter than those of pure water in 0.2 MPa respectively. It seems that large amount of water adhere to surface on fire, thus cooling effect on surface was enhanced. Also water consumption of sodium alginate 0.4wt.% is up to 65% lower than that of pure water. In case of heptane fire, extinguishing time of cocobetaine 0.1 wt.% is 9.7 times shorter than that of pure water in 0.2 MPa. It is thought that because cocobetaine can block oxygen and suppress oil mist by making emulsion film on fire surface due to a low surface tension. On the other hand, water consumption of cocobetaine 0.1 wt.% is 92% lower than that of pure water.

• Journal of the Korean Applied Science and Technology
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• v.27 no.4
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• pp.545-551
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• 2010

Hydrophobically monoendcapped poly(sodium acrylate)s formed hydrophobic microdomains in water. This was concluded on poly(sodium acrylate)s with a linear $C_{12}$-alkyl chain attached specifically at the end of the polymer. There was no well defined CMC (critical micelle concentration), but rather a gradual transition from a micelle free solution to a micelle solution. Steady state fluorescence spectroscopy indicates that the micro domains are rather hydrophobic. At pH 5 in the abscence of salt and at pH 9 in the prescence of 1 M sodium citrate the CAC (critical aggregation concentration) was in the range of 0.1 to 2.4 mM. However at pH 5 there was a linear increase in the transition concentration with a head-group size due to an increase in steric and electrostatic repulsions between polymer main chains. At pH 9 in the abscence of salt the transition concentration was in the range of 1 to 80 mM. For the larger polymers there was a effect which consisted of a concentration gradient of sodium counterion toward the hydrophobic domain. The effect was larger for the larger polymers because of the higher total sodium concentration and the less steep counterion concentration gradient.

• Korean Journal of Environmental Agriculture
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• v.24 no.2
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• pp.98-105
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• 2005

Groundwater sampled from 24 tube wells of three districts namely Sherpur, Gaibandha and Naogaon in Bangladesh was appraised for their water quality for irrigation and agro-based industrial usage. All waters under test were slightly alkaline to alkaline (pH = 7.2 to 8.4) in nature and were not problematic for crop production. As total dissolved solid (TDS), all groundwater samples were classified as fresh water (TDS<1,000 mg/L) in quality. Electrical conductivity (EC) and sodium adsorption ratio (SAR) values reflected that waters under test were under medium salinity (C2), high salinity (C3) and also low alkalinity (S1) hazard classes expressed as C2S1 and C3S1. As regards to EC and soluble sodium percentage (SSP), groundwater samples were graded as good and permissible in category based on soil properties and crop growth. All water samples were free from residual sodium carbonate (RSC) and belonged to suitable in category. Water samples were under soft moderately hard, hard and very hard classes. Manganese, bicarbonate and nitrate ions were considered as major pollutants in some water samples and might pose threat in soil ecosystem for long-term irrigation. For most of the agro-based industrial usage, Fe and Cl were considered as troublesome ions. On the basis of TDS and hardness, groundwater samples were not suitable for specific industry. Some water samples were found suitable for specific industry but none of these waters were suitable for all industries. The relationship between water quality parameters and major ions was established. The correlation between major ionic constituents like Ca, Mg, K, Na, $HCO_3$ and Cl differed significantly. Dominant synergistic relationships were observed between EC-TDS, SAR-SSP, EC-Hardness, TDS-Hardness and RSC-Hardness.

• Fire Science and Engineering
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• v.19 no.3 s.59
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• pp.13-19
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• 2005

An experimental study is presented for extinguishing characteristics of liquid fuel fire by water mist containing sodium acetate trihydrate. To evaluate the extinguishing performance of water mist containing an additive, the evaporation characteristics of a water droplet on a heated surface was examined. The evaporation process was recorded by a charge-coupled-device camera. Also, small-scale extinguishing tests were conducted for n-heptane pool fire in ventilated space to measure flame temperature variation. The average evaporation rate of a water droplet containing an additive was lower than that of a pure water droplet at a given surface temperature due to the precipitation of salt in the liquid-film and change of surface tension. In case of using an additive, the flame temperature was lower than that of pure water at a given discharge pressure and it was because the momentum of a water droplet containing an additive was increased reducing flame size. And also dissociated metal atoms, sodium, were reacted as a scavenger of the major radical species OH^-,\;H^+$ which were generated for combustion process. Moreover, at a high pressure of 4MPa, the fire was extinguished through blowing effect as well as primary extinguishing mechanisms.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.1
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• pp.78-87
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• 2017

The objective of this study was to investigate the effects of various washing waters on the quality and safety characteristics of eggs during storage. Eggs were washed with tap water, 100 ppm of sodium hypochlorite, or 30 ppm of slightly acidic electrolyzed water and stored at $10^{\circ}C$ and $20^{\circ}C$. Effects of various washing waters on reduction of Salmonella Enteritidis and aerobic plate counts and survival of S. Enteritidis on egg shells were also analyzed at $10^{\circ}C$ and $20^{\circ}C$ for 25 days. As an index of quality, haugh unit, weight reduction, and pHs of egg white and egg yolk were measured. Reduction percentages of haugh unit and weight were higher at $20^{\circ}C$ than at $10^{\circ}C$. Egg qualities were less affected by tap water, slightly acidic electrolyzed water, and sodium hypochlorite, regardless of storage temperature. The greatest reductions in aerobic plate counts and S. Enteritidis were observed with slightly acidic electrolyzed water. The level of S. Enteritidis on egg shells gradually decreased during 20 days of storage at both $10^{\circ}C$ and $20^{\circ}C$, whereas S. Enteritidis survived longer at $20^{\circ}C$ than at $10^{\circ}C$. S. Enteritidis was not detected in eggs at $10^{\circ}C$, 2.13 log CFU/g of S. Enteritidis was detected in eggs washed with sodium hypochlorite after 20 days of storage at $20^{\circ}C$, indicating that S. Enteritidis penetrated into the egg shell during storage at $20^{\circ}C$. In conclusion, slightly acidic electrolyzed water increased microbial reduction and least affected quality of washed eggs. Thus, slightly acidic electrolyzed water can be recommended for washing of graded eggs, at retail markets.

• Korean Journal of Environmental Agriculture
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• v.37 no.4
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• pp.317-323
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• 2018

BACKGROUND: This study was conducted to evaluate the water-dispersible clay content of paddy soils over the country in the summer rainy season as affected by cultivated years using heavy agro-machinery and soil properties such as texture and exchangeable sodium percentage. METHODS AND RESULTS: Water-dispersible clay content of 16 soil series of Korean paddy soils over the country were investigated in summer rainy season from July to August, 2006 by Middleton's method. Water-dispersible clay content ranged from non-detected to 4.8%, showing maximum value from the fine textured soils and high clay dispersibility in average from the coarse textured soils. Longer cultivated years using agro-machinery more than 40 hp result in higer water-dispersible clay content for 60% of studied paddy soils with less than 5% of exchangeable sodium percentage (ESP). Exceptionally, soils with relatively big difference of ESP at about 10 percent showed higher water-dispersible clay content with higher ESP. CONCLUSION: Long years of cultivation using agro-machinery with more than 40 hp enhanced water-dispersiblility of clay in approximately 60% of the studied paddy fields except for salt-affected soils.

• Journal of the Korea Furniture Society
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• v.19 no.1
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• pp.83-90
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• 2008

Gypsum-wood composites were made by introducing inorganic substances into wood using calcium chloride, first treating solution, and sodium sulfate, secondary treating solution, by double diffusion process under atmospheric pressure at room temperature. The process conducted as follows: water saturated specimens were soaked in calcium chloride solutions at several concentration. Then the specimens were soaked further in saturated sodium sulfate solution, and they were leached in flowing tap water for 24h. To attain sufficient weight percent gain (WPG) values, the suitable concentration of calcium chloride and soaking time in saturated sodium sulfate solution were 20% and 48h, respectively. Inorganic substances were produced mainly in the lumina of tracheides. It was made sure that these substances were dihydrate gypsum($CaSO_4$ $2H_2O$) by X -ray microanalysis (SEM-EDX). The composites had good fire resistance due to low heat transfer rate of gypsum formed in wood. However, the composites had little decay resistances, because they showed high weight losses by test fungi attacks.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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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.

• Journal of the Korea Concrete Institute
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• v.12 no.5
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• pp.141-151
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• 2000

Compressive strength, sulfate deterioration factor(SDF) and length change of 5 types of mortars immersed in sodium sulfate solution were observed. As the results of tests, it was found that the sulfate resistance of blended cement mortars were superior to that of portland cement mortars. Pore volume with diameter larger than 0.1 $\mu\textrm{m}$ of 5 types of pastes indicated that the micro-structures of blended cement pastes were denser, due to pozzolan reaction and latent hydraulic properties, than those of portland cement pastes. The XRD, ESEM, EDS and TG analyses demonstrated that the reactants such as ettringite and gypsum were significantly formed in portland cement pastes. Besides, compared with the $Ca(OH)_2$ content of ordinary portland cement pastes immersed in water and sodium sulfate solution, the $Ca(OH)_2$ contents of fly ash blended cement and ground granulated blast-furnace slag cement paste were about 58% and 28% in water, and 55% and 20% in sodium sulfate solution, respectively.