• Korean Journal of Community Nutrition
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• v.13 no.1
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• pp.1-12
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• 2008

This study was performed to understand recognition and behaviors related to sodium intake of Korean adults. The data were collected from subjects including 267 male and 285 female adults in nationwide and compared by gender and by age. We found that the male group showed significantly higher smoking, alcohol drinking, and exercise does the female group. The older group (40 to 59 years) revealed significantly higher exercise and lower alcohol drinking; however general disease and hypertension prevalence, diet therapy practice, and meditation for hypertension were higher. Recognizing sodium levels of foods containing high-sodium, and sodium-nutriture labels when purchasing foods, and knowing differences between salt and sodium of the male group or recognizing sodium levels of foods containing high-sodium of the older group was worse than the other. Among the 32 food behaviors, only 12 were identified as significantly correlated to sodium intake levels including behaviors of preferring Chinese and Japanese foods to Western foods, preferring kimchi to raw vegetables, completely consuming soup, stew, noodle liquid, liking of dried fish and salted mackerel, frequent eat-outs or delivered foods, and so forth. There were significant differences between gender or age groups in terms of sodium intake-increasing behaviors; the male group showed higher behaviors of preferring salty taste and eating all broths. And the older group revealed higher behavior of adding table salt as well as the previous two, however, the younger group showed more behaviors of eat-outs or delivered foods and not the liquid of kimchi.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.11 no.5
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• pp.60-71
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• 2008

Through analyzing the specific physicochemical alterations in depth-based soil at reclaimed dredging area, the baseline data were provided for developing the reclaimed dredging area as natural landscape planting sites and ecological-landscape sites based on the soil improvement technology. There was no physical disturbance for 15 to 20 years in Gwangyang Bay reclaimed dredging area after reclamation. Physicochemical examinations of the soil were performed based on the vertical depth. Results of physicochemical analysis such as pH, electric conductivity, total salt contents, silt, clay contents, available phosphorus, calcium, magnesium, sodium, chlorine, and sodium-adsorption ratio showed increasing patterns with the depth while total organic contents, total nitrogen, and sand showed decreasing patterns. Potassium as an exchangeable cation, showed similar distribution patterns between the shallow and deep soil. This result strongly implied that long-term exposure to natural rainfall in reclaimed dredging area altered soil characteristics related to salinity. This research demonstrated that there were no remarkable differences in physicochemical characteristics at soil depth and groundwater table height, suggesting a baseline data for developing reclaimed dredging area. Additional investigation is required for different reclaimed dredging areas. Also, additional monitoring and examination are need on plant communities and time variable alteration in the soil to test the feasibility of reclaimed dredging areas as natural landscape planting sites and ecological-landscape sites.

• Journal of the Korean Home Economics Association
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• v.19 no.2
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• pp.189-198
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• 1981

The Gwugonsiuebang is a book of Korean woman's life in the Yi dynasty which published I 1653 by Mme. Jang. I have studied the food habits of the Yi dynasty that wrote in Gwugonsiueband as following. The staple foods are Guksu (wheat vemicell as like western noodles) 5, Mandu (bun stuffed with seasoned meat and vegetables) 6 kinds in this book. the side dishes are Guk (soup) 8, J'm (steamed meat or fish) 6, chae6, Nooruemi 5, Hyae (sliced raw fish) 3, Jockpyun (jellied beef soup) 3, Jockgall (salted sea food) 2, Jock (skewer or broach) 2, jihee 2, Sun (Steaming of stuffed vegetable) 1, Bockuem (saute) 1, Jon (pan fried fish) 1, Gui (meat or fish grilled with seasoning) 1, and the other 13 kinds. The desserts are D,ock (Korean rice cake) 11, jabgwa 8, Beverages 5 kinds and Jungwa 1 kind. The alcohol and fruits wine are 51 kinds. The alcohol and fruits wine are 51 kinds. The seasonings are Soybean sauce, oil, Sesamol oil, pepper, Ginger, Garlic, Vinegar, Wine, Salt, Bean paste etc. Raw materials of Guksu, Mandu, D'ock, Jabgwa, Beverage, Wine, vinegar are all carbohydrates. It shows that a tendency of Korean people too much take a carbohydrates. Now and then, there are no special difference of winter over pass for vegetables, fruits, dried beef, dried fish and salt fishes. In yi dynasty, there are 62 kinds of table ware and cooking kitchen utensils, but many of them come to uselessness. 19 kinds of measuring unit are very non-scientific because that is not by weight but by bulk or volume. There are many food making terms which are 198 kinds of prepared cooking term, 11 kinds of cutting term and 20 kinds of boiling term. And 10 kinds of expression of taste can see this book.

• Membrane and Water Treatment
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• v.12 no.1
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• pp.43-49
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• 2021

The Commercial polymeric membranes like Polysulfone (PSF), Polyvinylidene difluoride (PVDF) and Polyacrylonitrile (PAN) which are an integral part of water purification investigation were chosen for the shockwave (SW) exposure experiment. These membranes were prepared by blending polymer (wt. %) / DMF (solvent) followed by phase-inversion casting technique. Shockwaves are generated by using Reddy Tube lab module (Table-top Shocktube) with range of pressure (1.5, 2.5 and 5 bar). Understanding the changes in membrane before and after shock wave treatment by parameters, i.e., pure water flux (PWF), rejection (%), porosity, surface roughness (AFM), morphology (SEM) and contact angle which can significantly affect the membrane's performance. Flux values PSf membranes shows increase, 465 (pristine) to 524 (1.5wt%) LMH at 50 Psi pressure and similar enhancement was observed at 100Psi (625 to 696 LMH). Porosity also shows improvement from 73.6% to 76.84% for 15wt% PSf membranes. It was observed that membranes made of polymers such as PAN and PSF (of high w/w %) exhibits some resistance against shockwaves impact and are stable compared to other membranes. Shockwave pressure of up to 1.5 bar was sufficient enough to change properties which are crucial for performance. Membranes exposed to a maximum pressure of 5 bar completely scratched the surface and with minimum pressure of 1.5bar is optimum enough to improve the water flux and other parameters. Initial results proved that SW may be suitable alternative route to minimize/control membrane fouling and improve efficiency.

• Korean Journal of Food Science and Technology
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• v.16 no.1
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• pp.71-77
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• 1984

A study on the stability of chlorophyll a in Undaria pinnatifida during blanching, salting and storage was carried out. Raw Undaria pinnatifida was blanched for 25 seconds in the temperature range of 70 to $100^{\circ}C$. To stabilize the chlorophyll a some chemicals such as 1% solutions of $Ca(CH_3CO_2)_2,{\;}Ca(OH)_2,{\;}MgCO_3,{\;}0.5%{\;}Ca(CH_3CO_2)_2$ with $0.5%{\;}MgCO_3$, and reed ash solution were used during/after blanching. The blanched product was salted with table salt after centrifuging for 2 minutes at 1500 rpm, and then again centrifuged after 48 hours for dewatering. The product which was mixed with 8% of table salt was sealed in a polyethylene film bag and stored at 10, 20, 30 and $40^{\circ}C$. The most effective blanching temperature for maximal residual amount of chlorophyll a was $85^{\circ}C$. The quantities of total organic and volatile acids were not significantly changed by the blanching temperature. Blanching in 1% chemical solutions showed bitter results than soaking in 1% chemical solutions for 20 minutes after blanching without chemicals. Reed ash and 0.5% $Ca(CH_3CO_2)_2$ with 0.5% $MgCO_3$ solutions were more effective than the 1% solutions of other chemicals, but the effect was not significant, compared with the group not treated with chemicals. The most reasonable ratio of added salt to dewater the product for 48 hours was 30% in w/w. The amount of total organic and volatile acids revealed no correlation with the amount of added salt. Color and odor of salted product was not severely changed during the storage of 77 days at $10^{\circ}C$. But the changes were accelerated with increasing storage temperatures. The degradation of chlorophyll a in salted product during storage could be interpreted as a first order reaction, and the rate constants at 10, 20, 30 and $40^{\circ}C$ were 0.1289, 0.1028, 0.0770 and 0.0550, respectively. $Q_{10}$ and the activation energy were 1.33 and 5.01 Kcal/g mole.

• Journal of The Korean Society of Integrative Medicine
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• v.10 no.4
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• pp.121-136
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• 2022

Purpose : Marine therapy is an activity that promotes public health such as constitution improvement, immunity improvement, and anti-aging by utilizing marine therapeutic resources such as seawater, mud, seaweed, salt and sea climate. In Europe developed countries, the marine therapy industry has been developing for centuries, with France, Germany, and Israel leading the way. Currently, it has achieved great industrial achievements and is of great help in improving the human health. The purpose of this study is to investigate how marine therapeutic resources benefit to human health, as well as how to study and utilize their efficacy. We analyzed previous research articles related to the effects of marine therapeutic resources. Methods : The study included a total of 830 published literatures in the last 20 years from the Republic of Korea and other contries. PubMed and Google Scholar were utilized to collect the foreign source while the local scientific publications were accessed through the Korean Education and research Information Service (KERIS) and Korean studies Information Service System (KISS). The keywords used to search foreign literature were "marine therapy", "Thalassotherapy", "seawater", "deep seawater", "saline groundwater", "sand therapy", "mud therapy", "hydrotherapy", "seaweed", "Sun light", "sea salt", "marine animal", and "marine microorganisms" were combined, and for the domestic literature, the keywords were "marine therapy", "marine therapeutic resources", "seawater", and "sand". Results : A total of 830 research papers were found as a result of searching for domestic and international papers related to marine therapeutic resources. The collected documents were classified into 175 seawater resources, 259 marine mineral resources, 41 marine environment, and 355 marine organisms. The efficacy of each marine therapeutic resources was analyzed. By resources type, there were about 213 papers on the efficacy of seaweed, followed by about 175 papers on seawater, 142 on microorganisms, 124 on mud/peat, and sand, salt, minerals and others are appeared in order (Table 1). Conclusion : Korea has the highest marine biodiversity index, excellent tidal flats, four distinct seasons, and various sea environments of the East sea, Yellow sea, South sea and Jeju sea. For this reason, Korea has a much more diverse marine therapeutic resources than other advanced countries in the marine therapy industry. prebiously, we thought that the sea was only valuable as a shipping port and fishery industry. But now, it been shown that the ocean can become a new industrial field which can contribute to human health and well-being by providing healing and therapy to people through the gift of marine resources.

• Korean Journal of Soil Science and Fertilizer
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• v.43 no.1
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• pp.8-15
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• 2010

The effect of soil salinity and soil-wetting by rise of water table on the growth of fruit trees was studied to obtain information for orchard establishment in the Saemangeum reclaimed tidal land. Survival ratio of trees was 85%for grape, 31%for fig, 15%for apple and pear, and near zero for peach and blueberry. Wet injury induced by water-logged or flooded condition, rather than salt injury(soil EC was lower than 3.0dS $m^{-1}$ during growing period) is thought to be more responsible for low survival ratio of fruit trees transplanted in Saemangeum area. During the summer raining season in the reclaimed areas, the soil salinity tends to be decreased by natural rainfall effect, and the rainfall acceptable capacity(RAC) of soils dramatically is reduced(10-24 mm) as rainfall is continued to occur. In spite of high hydraulic conductivity(121 cm $day^{-1}$) of soils across the area, low RAC of soils might be due to high soil saturation and elevated water table during summer raining season. Therefore, the installation of effective drainage system should be the primary factor determining successful establishment of orchard in the Saemangeum reclaimed tidal land.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1122-1131
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• 2014

The purpose of this study was to investigate self-assessed preferences for saltiness as well as salt-related dietary behaviors of university students in Gyeongsangbuk-do. Data were collected from subjects, including 175 male and 225 female university students. This survey was conducted using self-boarding questionnaires. Exactly 29.5% of all students answered 'salty' for their self-assessed preference of saltiness, and 42.5% indicated 'salty' for their assessed saltiness of university foodservice operations. Salt-related dietary behavior scores were significantly different among monthly spending money (P<0.01), self-assessed preference of saltiness (P<0.001), frequency of using university foodservice operations (P<0.001), and assessed saltiness of university foodservice operations (P<0.001). Among the 15 items of salt-related dietary behaviors, 4 items scored over 3.00/5.00, including frequent eating-out or consumption of delivered foods, kimchi, soy paste soup or other broth soups, and ramyon (instant noodle). Males revealed higher preferences for ham or sausage (P<0.05), table salt (P<0.01), broths (P<0.01), and complete consumption of soups and stews (P<0.01), whereas females showed greater preferences for eating-out or delivered foods (P<0.01). Overweight students showed higher preferences for all broths and complete consumption of soups and stews (P<0.01).

• Korean Journal of Food Science and Technology
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• v.3 no.1
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• pp.64-67
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• 1971

The Manufacturing conditions of Chungkukjang were investigated by the use of the soy beans, salt (NaCl) and Bacillus subtilis S.P. In the studies of Chungkukjang Meju protease activity, total acid, free amino nitrogen, optimum times of fermentation and the maturity of Meju were shown the reasonable conditions each at 54 hrs, 24 hrs, between 36 to 42 hrs, between 36 to 42 hrs and at 5 days from the beginning of fermentation. In the studies on the Chungkukjang (Sauce made by meju) the increased amount of free amino nitrogen and total acid were proportional to the increased contents of moisture. The amount of the acid was increased rapidly for 20 day from the beginning and after it slowly. The appropriate content of moisture was 55% in the manufacturing of Chungkukjang.

• Journal of the Korean Society of Food Culture
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• v.6 no.4
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• pp.433-443
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• 1991

To analyse reception dishes of Choson Dynasty the author studied historic book-Youngjeob Dogam Bansunsek Euigwae (1609, 1626, 1634 year) in which the daily reception dishes for Chinese envoy in Choson Dynasty were described. The results obtained from this study were as follows. 1. The daily food items for reception of Chinese envoy were refined rice wine, rice, large fish, fish, Zogi, Driedjogi, mullet, pork, beef, chicken, egg, salt, soysauce, sweet soy sauce, refined soy sauce, sesame oil, vinegar, bean curd, stone leek, parsley, ginger and gaslic etc. 2. The daily tablewares used for reception of Chinese envoy were ricebowl (bari), small bowl of porcelain (boa), water bowl (daejeop), soup bowl (tang gi), plate (jeopsi), small dish (jong gi), small earthen ware jar (dong hae), jar (hang), pottery (ong gi), wine glass (jan), water cup, chopsticks, kettle, cauldron, bottle, table, knife, napkin, dish towel, brazier, washbowl and meter etc.