• Journal of Korean Public Health Nursing
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• v.24 no.2
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• pp.311-322
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• 2010

Purpose: This study aimed to examine the compliance to a low-salt diet, sodium intake, and preferred salty taste in elderly patients with hypertension. Methods: A cross-sectional descriptive design was used. Participants were 105 elderly patients with hypertension living in a rural area. The compliance with a low-salt diet, sodium intake, and preferred salty taste, blood pressure, body mass index, and waist circumference were measured, and compared according to the general characteristics and the levels of blood pressure. Descriptive statistics, $X^2$-test, t-test, and ANOVA were used for data analysis. Results: compliance with a low-salt diet was marginally elevated. Sodium intake was relatively high and the main sources were seasonings and vegetables. The participants tended to prefer high levels of salt. Sodium intake was significantly higher the hypertensive individuals (stage I and II) compared to prehypertensive subjects on a normal maintenance diet. Sodium intake from vegetables was also significantly different between the two groups. Conclusion: Nursing intervention for hypertensive elderly patients should include strategies to decrease sodium intake.

• Journal of Life Science
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• v.21 no.10
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• pp.1487-1493
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• 2011

E. tarda, a fish pathogen, can survive in seawater under relatively high salt conditions as well as in fish under physiological salt conditions. Bacterial growth under different salt concentrations may influence the expression of genes involved in bacterial structure and physiology. The growth rate of E. tarda culture in high salt (3.5% NaCl) was similar to that in low salt (1.0% NaCl, physiological salt concentration). Interestingly, the strain moved much faster in low salt conditions than in high salt conditions. Electron microscopic observation demonstrated that the bacterial cells grown in high salt had less or no flagellation. Obvious flagellation was observed in the parental strain E. tarda CK41 grown in low-salt condition. Two putative genes coding flagellin were identified in the E. tarda genome sequences. The amino acid sequence comparison of each gene revealed 93% identities. A flagellin gene was PCR amplified and cloned into a cloning vector. Using an E. coli protein expression system, a part of flagellin protein was overexpressed. Using the purified protein, an anti-flagellin antibody was raised in the rabbit. Immunoblot analyses with flagellin specific antibody demonstrated that E. tarda CK41 expressed falgellin in low salt conditions, which is consistent with the results seen in motility assay and microscopic observation. This is the first report of salt regulated flagella expression in E. tarda.

• Journal of Animal Science and Technology
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• v.62 no.4
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• pp.577-586
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• 2020

This study was to investigate the effect of salt alone or in combination with phosphate on physicochemical and textural properties, and chemical interactions of low-fat model sausages. pH, color, expressible moisture (EM), cooking loss (CL), proximate analysis, textural profile analysis and low-vacuum scanning electron microscopy were performed. As salt content increased, color tended to decrease, as did EM and CL parameters, indicating that the ability to retain moisture was improved with increased salt levels (p < 0.05). In addition, textural hardness, gumminess and chewiness all increased with increasing salt (p < 0.05). Sausages with 0.3% salt showed the lowest cohesiveness compared to those with salt levels higher than 0.3% (p < 0.05). Addition of sodium tripolyphosphate (STPP) increased pH of sausages. Increasing salt and STPP did not affect lightness (p > 0.05), but did increase redness and yellowness (p < 0.05). The moisture content was higher when the salt and STPP contents were increased (p < 0.05), but no differences in the fat and protein contents (%) were observed (p > 0.05). EM and CL tended to decrease with increasing salt and STPP. In textural properties, the combination of 1.8% salt and 0.3% STPP was the best among other treatment (p < 0.05). Surface microstructure showed a flat and dense structure with increasing salt and STPP. Since the addition of salt and phosphate improved the functionality, textural and physicochemical properties of meat products in this study, meat products will need to be developed in line with consumer's preference.

• Journal of Korean Society for Atmospheric Environment
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• v.19 no.5
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• pp.503-513
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• 2003

A single particle analytical technique, called low-Z electron probe X-ray microanalysis (low-Z EPMA) was applied to characterize atmospheric particles collected in Busan, Korea, over a daytime period in Dec. 2001. The ability to quantitatively analyze the low-Z elements, such as C, N, and 0, in microscopic volume enables the low-Z EPMA to specify the chemical composition of individual atmospheric particle. Various types of atmospheric particles such as organics, carbon-rich, aluminosilicates, silicon oxide, calcium carbonate, iron oxide, sodium chloride, sodium nitrate, ammonium sulfate, and titanium oxide were identified. In the sample collected in Busan, sodium nitrate particles produced as a result of the reaction between sea salt and nitrogen oxides in the atmosphere were most abundantly encountered both in the coarse and fine fractions. On the contrary, original sea salt particles were rarely observed. The fact that most of the carbonaceous particles were distributed in the fine fraction implies that their origin is anthropogenic.

• The Korean Journal of Physiology
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• v.7 no.2
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• pp.25-30
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• 1973

In 30 rats divided into salt, ethanol and salt plus ethanol groups, the effect of ethanol on the course of hypertension induction with the salt ingestion was studied. The results obtained from the present study are as follows. 1) In salt group mean arterial blood pressure elevated to plateau (about 140 mmHg) in two weeks and the increased blood pressure was well maintained throughout entire experimental period. 2) By four weeks after ethanol ingestion, mean arterial blood pressure of ethanol group was slightly decreased followed thereafter by slow restoration to control value. And it was believed that decline of blood pressure observed in this case probably was not resulted from cardiac depression. 3) As mean arterial pressure in salt plus ethanol group remained rather low compared with that of salt group, it was suggested that ethanol may have a dose reduction effect in the course of hypertension induction by excessive salt ingestion. It was, however, not possible from the result of present study to decide that low blood Pressure in this group was resulted whether from enhanced sodium excretion activity of ethanol or from effect on blood pressure of ethanol itself.

• Advances in concrete construction
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• v.12 no.5
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• pp.411-418
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• 2021

Roller compacted concrete (RCC) used in the island reef airport runway will be subjected to the coupling actions of the fatigue impacts and the salt spray cycles, which will accelerate the deterioration of runway concrete and even threaten the flight safety. A cyclic impact testing machine and a climatic chamber were used to simulate the low-velocity fatigue impact and the salt spray cycles, respectively. The physical properties, the microstructures and the porosity of RCC were investigated. The results show the flexural strength firstly increases and then decreases with the increase of the fatigue impacts and the salt spray cycles. However, the decrease in the flexural strength is significantly earlier than the compressive strength of RCC only subjected to the salt spray cycles. The chlorine, sulfur and magnesium elements significantly increase in the pores of RCC subjected to 30000 fatigue impacts and 300 salt spray cycles, which causes the decrease in the porosity of RCC. The coupling effects of the fatigue impacts and the salt spray cycles in the later period accelerates the deterioration of RCC.

• The Korean Journal of Food And Nutrition
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• v.10 no.2
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• pp.193-200
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• 1997

In order to manufacture the low salt and functional Kochujang, salt amount was reduced to 6% and chitosan was added to 0.25% to the Kochujang preparation. The contents of ash, moisture, crude fat and crude protein in Kochujang were not affected by the reduced salt concentration and chitosan addition. pH and titratable acidity were not significantly changed by the addition of chitosan. Ethanol content was higher in 6% salt Kochujang tan in 9% salt Kochujang and decreased by the addition of chitosan. Reducing sugar content was lower in 6% salt Kochujang than in 9% salt Kochujang and increased by chitosan addition. $\alpha$-Amylase activity was slightly inhibited by the addition of chitosan, however, $\beta$-amylase, acidic protease and neutral protease activities were not affected. Amino nitrogen and ammonia nitrogen contents were higher in 6% salt Kochujang than in 9% salt Kochujang, but ammonia nitrogen production was significantly decreased by chitosan addition. Also the growth of bacteria and yeasts were slightly inhibited by the addition of chitosan. From the above results we concluded that 0.25% chitosan was the good concentration to prepare the low salt and functional Kochujang.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.38 no.5 s.118
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• pp.24-30
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• 2006

This study was performed to characterize inverse emulsion type cationic polyacrylamide (PAM) and to compare with powder and salt dispersion type PAMs as a retention and drainage aid. Salt dispersion type PAM has defects of high amount of salt which increases conductivity of white water, low active polymer contents and relatively worse retention and drainage properties than others because of its low molecular weight. Powder type PAM has benefit of high active polymer contents and good retention and drainage properties, but defects of low dissolution speed and insoluble particle generation were observed. However, inverse emulsion type showed the best retention and drainage aids among them by controlling molecular weight and morphology easily and it had relatively higher active polymer contents and better solubility.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.2
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• pp.133-139
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• 1983

As a method of utilization of sardine, sardinops melanosticta, proper processing conditions for a low salt fermented sardine were investigated. And changes of chemical components during fermentation and the effects of additives to improve the quality of the product were also discussed. A low salt fermented sardine was prepared with 8 or $10\%$ of salt and various contents of additives such as lactic acid, sorbitol, glycerin and ethanol as preservatives and flavor enhancers, and fermented for 80 days at $29\pm3^{\circ}C$. Judging from the changes in pH, amino-nitrogen and volatile basic nitrogen during fermentation of low salted sardine and the organoleptic evaluation on their flavor, the products of sardine meat containing 8 or $10\%$ of table salt, $0.5\%$ of lactic acid, $6\%$ of sorbitol and $6\%$ of ethanol as additives were most desirable when fermented for 60 days.

• Journal of Microbiology and Biotechnology
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• v.25 no.12
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• pp.2049-2057
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• 2015

Various salt concentrations (1.0%, 1.3%, 1.6%, 1.9%, and 2.1% labeled as sample A, B, C, D, and E, respectively) were investigated for microbial diversity, identification of Lactic Acid Bacteria (LAB) in salted kimchi cabbage, prepared under laboratory conditions. These samples were stored at 4°C for 5 weeks in proper aluminum-metalized pouch packaging with calcium hydroxide gas absorber. A culture-independent method known as polymerase chain reaction - denaturing gradient gel electrophoresis was carried out to identify LAB distributions among various salt concentration samples that had identified 2 Weissella (W. confusa and W. soli), 1 Lactobacillus (Lb. sakei), and 3 Leuconostoc (Lc. mesenteroides, Lc. lactis, and Lc. gelidum) in the overall kimchi samples. The pH, titratable acidity, viable cell counts, and coliform counts were not affected by salt variations. In order to assess sensory acceptance, the conducted sensory evaluation using a 9-point hedonic scale had revealed that samples with 1.3% salt concentration (lower than the manufacturer's regular salt concentration) was more preferred, indicating that the use of 1.3% salt concentration was acceptable in normal kimchi fermentation for its quality and safety. Despite similarities in pH, titratable acidity, viable cell counts, coliform counts, and LAB distributions among the various salt concentrations of kimchi samples, the sample with 1.3% salt concentration was shown to be the most preferred, indicating that this salt concentration was suitable in kimchi production in order to reduce salt intake through kimchi consumptions.