• Archives of Pharmacal Research
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• v.26 no.2
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• pp.162-167
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• 2003

Liquid suppository systems composed of poloxamers and bioadhesive polymers were easy to administer to the anus and mucoadhesive to the rectal tissues without leakage after the dose. However, a liquid suppository containing diclofenac sodium could not be developed using bioadhesive polymers. since the drug was precipitated in this preparation. To develop a liquid suppository system using sodium chloride instead of bioadhesive polymers, the physicochemical properties such as gelation temperature, gel strength and bioadhesive force of various formulations composed of diclofenac sodium, poloxamers and sodium chloride were investigated. Furthermore, the pharmacokinetic study of diclofenac sodium delivered by the liquid suppository was performed. Diclofenac sodium significantly increased the gelation temperature and weakened the gel strength and bioadhesive force, while sodium chloride did the opposite. The liquid suppositories with less than 1.0％ of sodium chloride, in which the drug was not precipitated, were inserted into the rectum without difficulty and leakage. Furthermore, liquid suppository gave significantly higher initial plasma concentrations and faster Tmax of diclofenac sodium than did solid suppository, indicating that drug from liquid suppository could be absorbed faster than that from solid one in rats. Our results suggested that a thermosensitive liquid suppository system with sodium chloride and poloxamers was a more physically stable, convenient and effective rectal dosage form for diclofenac sodium.

• Nuclear Engineering and Technology
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• v.53 no.9
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• pp.2866-2877
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• 2021

The complex coupling relationship between liquid sodium and concrete materials affects both the sodium fire characteristics and concrete properties through heat and chemical erosion. In this study, experiments on direct and indirect (separated by a steel plate) contact of the columnar sodium fire with the concrete surface were performed. It was found that the combustion efficiency of liquid sodium in direct contact with concrete was significantly enhanced and accompanied by intermittent explosions and splashing of small concrete fragments. The sodium fire on the surface of the concrete considerably increased the internal temperature, pore size, and distribution density of the concrete. In addition, the depth of influence on the loosening of the concrete structure was also greatly extended. The contact of liquid sodium with the concrete substantially affected its permeability resistance. The water absorption of the concrete surface was increased by more than 70% when liquid sodium directly impacted the bare concrete surface. However, the change in water absorption in the centre of the concrete was primarily affected by the duration of the external heat.

• The Korean Journal of Food And Nutrition
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• v.31 no.6
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• pp.897-910
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• 2018

The purpose of this study was to examine sodium intakes from soup, stew and noodle in school lunch using sodium content database separately developed for the solid part, liquid part of soup and stew (liquid based dishes) in middle school students. Two hundred fifty two middle school students in Seoul were asked about awareness towards reducing sodium intake and soup/stew intake provided in school lunch in September 2015. Only 68% of students were aware of the 'Day without soup/stew' event and why those events were held. Girls tend to consume more all solid and liquid parts of soups than boys in Miso soup (50.0% vs 36.2%), Bean sprout soup (56.6% vs 44.8%), Seaweed soup (61.8% vs 45.7%), Beef Radish soup (61.8% vs 59.5%), and Korean pasta soup with Kimchi (58.1% vs 46.6%). Average sodium intake from soup/stew/noodle dishes in school lunch was $379.6{\pm}183.9mg$ if behaviors of eating solid or liquid parts were considered and $556.8{\pm}190.6mg$ if behaviors of eating solid or liquid parts were not considered. Based on the results, the difference of sodium intake depends on the consuming behaviors of liquid parts of soup and stew dishes. It is necessary to establish and use a sodium database for each solid part and liquid part separately in soup, stew and noodle dishes to assess more accurate sodium intake. Education on the reduction of sodium intake through proper behaviors is salient in the achievement of a healthy diet.

• Nuclear Engineering and Technology
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• v.50 no.6
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• pp.849-853
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• 2018

Mechanistic calculations for wet scrubbing of aerosol/vapor from gas bubble rising in liquid pool are essential to safety of sodium-cooled fast reactor. Hence, scrubbing of volatile fission product from mixed gas bubble rising in sodium pool is presented in this study. To understand this phenomenon, a theoretical model has been setup based on classical theories of aerosol/vapor removal from bubble rising through liquid pools. The model simulates pool scrubbing of sodium iodide aerosol and cesium vapor from a rising mixed gas bubble containing xenon as the inert species. The scrubbing of aerosol and vapor are modeled based on deposition mechanisms and Fick's law of diffusion, respectively. Studies were performed to determine the effect of various key parameters on wet scrubbing. It is observed that for higher vapor diffusion coefficient in gas bubble, the scrubbing efficiency is higher. For aerosols, the cut-off size above which the scrubbing efficiency becomes significant was also determined. The study evaluates the retention capability of liquid sodium used in sodium-cooled fast reactor for its safe operation.

• The Korean Journal of Food And Nutrition
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• v.37 no.2
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• pp.88-99
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• 2024

This study aimed to provide an accurate estimate of sodium intake from jangajji by examining the changes in sodium content according to the type of jangajji and the length of storage period, specifically differentiating between the solid ingredients and the seasoning liquid. It focused on six types of jangajji: chili pepper, perilla leaf, onion, radish, garlic scape, and cucumber. The sodium content in the solid ingredients and the seasoning was measured using a salinometer and ICP-AES. The results indicated that across all types of jangajji, the seasoning liquid consistently contained significantly higher levels of sodium than the solid ingredients. When comparing the sodium content measured by ICP-AES with that from a salinometer, the salinometer readings were significantly lower for both the solid ingredients and the seasoning liquid in all types of jangajji. Additionally, when comparing the sodium content of the solid ingredients with that listed in the nation's representative nutritional databases, a substantial discrepancy was noted, with some cases potentially overstating the actual sodium intake from jangajji. Overall, this study suggests that an urgent review should be conducted to identify and resolve the causes of such discrepancies and accurately estimate the actual sodium intake from jangajji.

• 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 Nutrition and Health
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• v.53 no.6
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• pp.663-675
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• 2020

Purpose: The aim of this study was to measure the sodium content of the solid and liquid components of soup-based dishes (SBD) including Korean soup, stew, noodle/dumplings, and watery kimchi and to compare the sodium content in the dishes from home, schools, and restaurants in Seoul. Methods: The dishes were divided into 3 groups, namely home, restaurant and school food. We separated the dishes into solid and liquid to measure the weight, salinity, and sodium content. The sodium content of the dishes was analyzed using inductively coupled plasma atomic emission spectrometry. Results: The proportion of sodium content in the liquid component of SBD were 65.2%-66.7% in soup, 49.8%-61.2% in stew, 48.7%-56.7% in noodle/dumpling, and 43.7%-73.2% in watery kimchi. The sodium content per 100 g of the whole dishes of the same kind from the schools was significantly lower than that from the restaurants and home. However, there was no significant difference in sodium content per 100 g of whole dishes between the restaurants and home. The sodium content per 100 g of liquid in the same kind of dishes from the schools was significantly lower than those from the restaurants and home, and that from home was significantly lower than from the restaurants. Conclusion: The sodium content of the liquid in SBD accounted for at least about half of the total sodium content of the whole dishes. It is important to establish a separate database with the sodium content in the solid and liquid portions of SBD and to evaluate how much liquid and/or solid would be consumed to estimate individual sodium intake more accurately. Also, it should be noted that the sodium content varies with the origin of the dishes, whether dishes were from home, restaurants, or schools.

• Nuclear Engineering and Technology
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• v.47 no.6
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• pp.662-668
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• 2015

A suspension of titanium nanoparticles (Ti NPs) in liquid sodium (Na) has been proposed as a method to mitigate the violent sodium-water reaction (SWR). The interparticle potential between Ti NPs in liquid Na may play a significant role in the agglomeration of NPs on the reaction surface and in the bulk liquid Na, since the potential contributes to a reduction in the long-term dispersion stability. For the effective control of the SWR with NPs, a physical understanding of the molecular dynamics of NPs in liquid Na is key. Therefore in this study, the nonretarded Van der Waals model and the solvation potential model are employed to analyze the interparticle potential. The ab initio calculation reveals that a strong repulsive force driven by the solvation potential exceeds the interparticle attraction and predicts the agglomeration energy required for two 10-nm Ti NPs to be $4{\times}10^{-17}J$. The collision theory suggests that Ti NPs can be effective suppressors of the SWR due to the high energy barrier that prevents significant agglomeration of Ti NPs in quiescent liquid Na.

• Nuclear Engineering and Technology
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• v.29 no.3
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• pp.240-250
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• 1997

Liquid sodium is widely used as a coolant of LMR(Liquid Metal Reactor) because of its physical and nuclear properties. However, the liquid sodium is very chemically reactive with oxygen and water so that the study on the sodium fire plays an important role in the LMR safety analysis. In this study, a sodium fire model is suggested to analyze the sodium pool fire where both the flame and the reaction products are considered. And also, sodium pool fire analysis computer code, SOPA, is developed. The sensitivity study on the experimental parameters such as the thermal radiation from flame to atmospheric gas, the vessel cooling and the duration of sodium spill was performed. The results showed good agreements with experimental data in the literature.

• Textile Coloration and Finishing
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• v.22 no.4
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• pp.341-348
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• 2010

Sodium sulfate is commonly added in reactive dyebath in order to increase substantivity of the reactive dye to cellulose fiber by reducing repulsion between anionic dye and fiber. While sodium sulfate is mostly used in solid form, it is inconvenient to dissolve a large amount of powder sodium sulfate. Furthermore, if there is undissolved salt in dyebath it might cause unlevel dyeing. In this study, sodium sulfate in liquid or solid form was used in dyeing of cellulose fabric with reactive dyes of three primary color and the effect of type or amount of sodium sulfate on dyeing and fastness properties was investigated. When the amount of sodium sulfate rose to 30-50 g/l, K/S value of the dyed fabric markedly increased; further rise in sodium sulfate concentration resulted in slow increase in K/S value. For light color, optimum amount was about 30 g/l in solid form and 50-100 g/l in liquid form while, for medium to deep color, it was 50 g/l and 100-150 g/l in solid and liquid form, respectively. When using each optimum amount of salt in solid or liquid form for medium color, shape of dyeing curve as well as exhaustion was similar to each other. On the whole, similar color fastness results were obtained regardless of type or amount of sodium sulfate.