• YAKHAK HOEJI
• /
• v.4 no.1
• /
• pp.60-62
• /
• 1959

We found a fact, when Kochuzang goes on ferment, that capsaicin in Kochuzang breaks down to other substances. And those substances are less hot than original capsaicin. The degradation of capsaicin depends on the concentration of table salt in Kochuzang. Nevertheless, these is rather no difference between a Kochuzang which contains no salt and the other one which contains sufficient salt when we assay them by Electrophotometry. We can explain this contradiction by making an assumption that the degradation might be happened at the acid radical part of capsaicin and not at Vanillyl radical.

• Safe Food
• /
• v.4 no.4
• /
• pp.3-7
• /
• 2009

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.4
• /
• pp.535-541
• /
• 2010

Excessive intake of sodium is known as a risk factor for hypertension, and Korean adults consume sodium 3 times higher than Dietary Reference Intakes (DRIs). The purpose of this study was to evaluate the difference on sodium content between analyzed and estimated by food composition table and food exchange list. Seven days of low salt diet and seven days of high salt diet were prepared, and sodium contents were estimated by food composition table and food exchange list and measured by atomic absorption spectrophotometer. Sodium contents of diet per day estimated by food exchange list significantly differed from analyzed content, but those estimated by food composition table were not. However, when absolute differences from analyzed content were compared by dishes in the low and high salt diet periods, there were significant differences among estimated sodium content by food composition table and food exchange list and analyzed sodium content. The discrepancy between those results was due to that absolute value was used to compare sodium contents of dishes but not to compare sodium contents of days. In addition, main dish, side dish, and soup were significantly different among estimated sodium content by food composition table and food exchange list and analyzed sodium content. Actual sodium contents of Jap-Chae Deop-Bap and Roasted chicken with oyster sauce differed to a great extent from estimated contents by food exchange list and food composition table. In conclusion, actual sodium contents of Korean dishes were significantly different from those estimated by food composition table and food exchange list, and thus these differences in salt content should be considered on planning of low-salt menu for hypertensive patients.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.24 no.1
• /
• pp.24-29
• /
• 1995

Purpose of this study was to investigate correlation between blood pressure (systolic and diastolic) and dietary sodium, potassium intake pattern in the family members of normal cerebrovascular (CVA) disease, excluding patients themselves. Both mean values of systolic (125.8$\pm$23.7 vs 119.3$\pm$19.2mmHg) and diastolic(76.1$\pm$16.7 vs 71.6$\pm$12.5mmHg) bllood pressure in the family members of cerebrovascular disease patients were significantly higher than those of normal subjects. Systolic blood pressure was positively correlated with age, weibght, sodium in soybean paste, potassium in hotpepepr paste, soybean paste and meats in normal subjects group. In the family members of cerebrovascular patient, systolic blood pressure was possively correlated with age, weight, sodium in soy sauce, drinking water and potassium in soups. Interestingly, table salt intake was positively correlated with systosolic blood pressure in the family members of cerebrovascular disease patients. Diastolic bolld pressure was positively correlated with age, weight, table salt intake potassium in hotpepper paste and soybean paste in normal subjects group. Diastolic blood pressure was positively correlated with age, weight and table salt intake in the family members of cerebrovascular disease patients. Urinary potassium excretion was negatively correlated with both systolic and diastolic blood pressure in the family members of cerebrovascular disease patients.

• Journal of the Korean Society of Food Culture
• /
• v.26 no.6
• /
• pp.554-561
• /
• 2011

The nutritional value of kimchi is gaining global focus along with new possibilities and uses for the various salts used in making kimchi. The purpose of the study is to conduct research on the uses of various salts and investigate the consumer recognition of salt use in kimchi preparation. The findings are from 824 consumers over 19 years old from 15 locations who participated in this questionnaire via one-to-one interviews from September 23rd to October 14th, 2009. The results of the questionnaire show that when customers cooked, 71.9% used solar salt, 62.2% used flower salt (refined salt), 27.4% used Hanju salt (purified salt), 59.0% used processed salt (roasted salt), 47.4% used bamboo salt, 69.4% used Mat salt (table salt), and 18.2% used low sodium salt. The most preferred origin of salts was domestic. Most customers salted Chinese cabbage while preparing kimchi. Consumers showed low perceptions of different salts used in kimchi production, and did not exactly recognize the characteristics of various salts. The preferences for domestic and solar salts were very high, while the preference for sea salts was low. In conclusion, various types of salts could improve the quality of kimchi. This study hopes to help consumers produce better kimchi to match different needs. Therefore, attention should be paid to promoting the characteristics of various salts influencing the quality of kimchi.

• Asian Journal of Turfgrass Science
• /
• v.23 no.1
• /
• pp.143-150
• /
• 2009

High salt concentration is one of the most important limit factor on plant growth at a disused saltpan for golf course construction site. The control of salt in soil is definitely required and the monitoring of salt concentration in soil and ground water also required to amend soil physiochemical properties. This research was carried out to monitor the pH and salt concentration changes by the height of ground water. By the physiochemical analysis test, the soil contains a high salt concentration and classified as a slight alkaline clay soil. The height of ground water table changed to 1.3m, 3.3m and 2.8m at dry season(mid-late June, 2005), monsoon season(early-mid July) and after monsoon(late July), respectively. Compare to the average ground level of 2.9m, the ground water was over flooded about OAm at monsoon season. The electrical conductivity(ECe) was measured above $4.0dS{\cdot}m^{-1}$ over all areas and however, some areas showed over $20dS{\cdot}m^{-1}$. During a monsoon season, ECe was lowered to $1.2{\sim}15.0dS{\cdot}m^{-1}$, compared with those of the dry season. Therefore, the interception of the capillary connection between planting layer and ground water which contains high salt concentration should be adapted when golf courses are constructed on disused saltpan. The phytotoxicity caused by salt damage may be controled by the interception of capillary fringe of salt flow to the topsoil profile at the upper layer of the ground water table.

• Korean Journal of Food Science and Technology
• /
• v.39 no.2
• /
• pp.152-157
• /
• 2007

In an attempt to develop functional salts having beneficial health effects, we experimentally prepared three functional salts by fortification with soluble seaweed minerals (Hizikia mineral salt, HMS), fucoidan (fucoidan salt, FS) and laver extracts (laver salt, LS). To characterize the functional salts, their physicochemical properties and in vitro functionalities, such as pH, color, mineral composition, solubility, oxidation-reduction potential, sensory properties, angiotesin converting enzyme (ACE) inhibitory activity, and bile acid binding capacity were investigated. The functional salts revealed slightly lower NaCl concentrations, but showed a variety of pH values compared with conventional table salt. The pH values of HMS, FS, and LS were 11.3, 6.8, and 6.5, respectively. The oxidation-reduction potentials (ORP) of the functional salts varied from -229 mV to 38 mV, significantly lower than refined salt. The functional salts were significantly darker in color than refined salt, and the mineral composition of HMS was considerably enriched compared to refined salt, particularly in potassium ion. As a result of the sensory evaluation, FS and LS were comparatively palatable in saltiness, pungency, bitterness, and overall acceptance compared with refined salt. It was also found that one functional salt had ACE inhibitory activity (54.8% in LS) and another had bile acid binding capacity (80.7% in FS).

• Korean Journal of Soil Science and Fertilizer
• /
• v.28 no.3
• /
• pp.233-240
• /
• 1995

Fick's diffusion equation was transformed into algebraic subsidiary equation with its initial and boundary conditions through Laplace transformation, and the subsidiary equation was transformed back on the basis of Burington's table of inverse transformations so that it became the solution of Fick's equation. The initial and boundary condition was for upward diffusion of salts into flooding water of constant depth from uniform polder soil of infinite depth containing constant concentration of salt. The derived solution was tested through comparison for its conformability with other solutions of simpler initial and boundary conditions. The importance of shallow transplanting of rice seedlings and salt removing by growing rice was mentioned on the basis of very slow desalting rate by diffusion calculated from the derived solutions.

• Food Science and Industry
• /
• v.49 no.2
• /
• pp.8-17
• /
• 2016

Sodium is a component of salt and naturally taken in the process of taking in table salt. For food processing, salt is very important. In general, salt adds flavor and taste including a salty taste and rheologically, it plays an important role in forming tissues. Also, it helps in improving preservability of food by controling growth of microorganisms. But excessive intake of salt has been blamed for outbreak of high blood pressure, heart disease, stroke, osteoporosis, kidney stone, stomach cancer and others. For this reason, there are active efforts to reduce sodium of processed foods all around the world. In Korea, a guideline for sodium reduction in 27 items and 44 kinds of foods including confectionery was suggested as part of the 'processed food sodium reduction guideline development project', which has been conducted since 2012.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.5
• /
• pp.578-588
• /
• 2008

The objective of this study was to evaluate associations of dietary sodium (Na) intake with salt-related dietary behaviors of 218 university students (95 men; 123 women) living in Gyeonggi area. Dish frequency questionnaire (DFQ) was used to identify salt-related dietary behaviors and to determine Na intakes. In men, systolic & diastolic blood pressures, Na intakes and DFQ-15 scores were significantly higher than in women. High-salt intake group (HS), classified by DFQ-15, had higher scores of high-salt dietary attitude and more Na intakes than low-salt intake group (LS). HS took protein foods and had balanced diets less frequently than LS (p<0.05). HS had fried dishes & fatty meats, and added salt to dishes more frequently (p<0.05). HS and LS had differences in preference of soy-boiled and Chinese or Japanese foods, in intake frequency of bean-paste soup, in use of soy sauce with fried food or raw fish, and in salt addition to dishes at the table (p<0.05). HS, classified by Na intakes, had high-salt dietary attitudes such as preference of seasoned rice & soy-boiled foods and habitual addition of soy sauce or salt to dishes at the table. The subjects using food labels when purchasing had better salt-related attitudes & behaviors, and lower DFQ-15 scores & Na intakes than the non-users (p<0.01). Self-assessed HS (SHS) had worse salt-related attitudes and behaviors (p<0.05). Male self-assessed LS (SLS) had higher Na intakes, which indicated that self-assessment of salt preference did not actually reflect Na intake. In summary, male university students belonged to a high-risk group of salt intakes, and HS preferred soy-boiled foods or fatty dishes, frequently added salt to dishes and rarely had balanced diets. These results suggest that nutrition education programs for university students should include fundamental dietetics and a balanced diet, in addition to a low-Na diet.