• 한국식생활문화학회지
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• 제34권5호
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• pp.620-628
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• 2019

To investigate Oiji (traditional Korean cucumber pickles) with reduced sodium content based on the use of saline foods as a salt substitute, Oiji was prepared using glasswort powder (Salicornia herbacea L.), and its physicochemical properties and sensory evaluation were examined. The moisture content of Oiji was shown to be higher in those to which glasswort powder had been added compared to the control without addition of glasswort powder, and Oiji with 40% glasswort powder substitute showed the highest pH and lowest acidity, resulting in slow progression of fermentation. The salinity of Oiji among those containing glasswort powder substitute was significantly higher with increasing level of glasswort powder. The sodium content of Oiji was significantly reduced as addition of glasswort powder increased. The L value of Oiji decreased with increased addition of glasswort powder, whereas the a value was highest in the control. The hardness of Oiji was higher in the control than in Oiji containing glasswort powder. Taste acceptance was highest for Oiji with 20% glasswort powder substitute, whereas acceptance of appearance was higher for Oiji with 10% glasswort powder substitute. Flavor and texture acceptance was higher for the control. In the attribute difference test, significant differences were found in brownness, off-flavor, salty taste, and sourness. Based on the findings, 10-20% substitution of salt with glasswort powder did not significantly lower overall acceptance compared to the control while salinity of Oiji was maintained. Therefore, the potential production of low-sodium Oiji has been verified.

• 한국세라믹학회지
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• 제25권1호
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• pp.66-72
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• 1988

The effect of salts on the formation of ${\alpha}$-hemihydrated gypsum at boiling temperature under atmospheric pressure was studied by the solubility measurement method, and the formation of ${\alpha}$-hemihydrated gypsum from by-product gypsum of phosphoric acid process in the salts solution were investigated. The order of catalytic effect of salt on the formation of ${\alpha}$-hemihydrated gypsum are as follows: NH4Cl>NaCl>NaNO3. In the salts solution of sodium nitrate, sodium chloride, and ammonium chloride, prismatic ${\alpha}$-hemihydrated gypsum was obtained and the crystal form was converted to needle form in complex solution with sulfuric acid. The P2O5 content in gypsum was largely decreased in this atmosphoric solution process.

• 한국작물학회지
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• 제41권6호
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• pp.665-671
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• 1996

NaCl이 함유된 배지에서 보리가 자랄 경우 문제가 되는 생리적 현상들 - 광합성 능력, 엽록소 함량. 식물체의 체액 유출량, 유출액 중 단백질 함량 등 - 및 이들의 변화양상에 대하여 살펴본 결과를 요약하면 다음과 같다. 1. 세포유출액의 전기전도도나 Na함량은 수경액의 NaCl 함량이 높아짐에 따라 증가하였으며 세포액 유출양상으로 볼 때 NaCl에 의한 해는 건조나 동결에 의한 해와는 다른 양상을 보여 유출되는 속도가 완만하였다. 2. 엽록소 함량, 광합성 능력은 수경액의 NaCl농도에 의해 직접적으로 영향 받지 않았으나 배지의 NaCl 농도가 높을 경우 근활력은 무처리구에 비해 약간 감소하였다 3. 아미노산 함량은 염해에 의해 증가, 감소, 변화가 없는 군 등 3군으로 나눌 수 있었으나 잎과 뿌리의 변화양상은 일치하지 않았다. 4. 식물체의 건물중 K, Na, 당함량은 NaCl을 처리하지 않은 경우는 당이, NaCl의 농도가 100mM인 경우 Na이 가장 높았다. 5. 배지의 NaCl 함량이 높아짐에 따라 잎에서는 Na의 함량이 증가하였으나 뿌리에서는 거의 일정한 수준을 유지하였으며 K의 경우 배지의 Na함량이 높아짐에 따라 지상부 K함량 감소는 약 63%이었던데 비해 뿌리에서는 92%였으며 Na과 K을 합한 양은 수경액의 NaCl 함량이 높아짐에 따라 잎에서는 현저하게 증가하였으나 뿌리에서는 완만한 감소를 보였다.

• 한국식품과학회지
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• 제47권4호
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• pp.468-473
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• 2015

본 연구에서는 양조간장을 사용하여 음식에 첨가되는 소금의 사용량을 줄이기 위한 가능성을 알아보기 위해 소금과 양조간장을 사용한 콩나물국과 닭죽의 전반적인 맛과 짠맛의 차이를 비교하고 나트륨 분석을 통해 정량적인 나트륨 감소량에 대해 살펴보았다. 예비조사를 통해 가장 선호하는 농도의 소금과 양조간장을 사용한 콩나물국 나트륨 함량은 각각 $1.59{\pm}0.05g/L$와 $0.97{\pm}0.02g/L$였으며, 이점비교분석에 의한 관능평가 결과에 의하면 간장보다는 소금을 사용하였을 때 전반적인 맛이 더 높은 것으로 나타났다. 짠맛의 강도 차이에서는 대부분 간장을 사용하였을 경우가 짠맛을 강하게 느끼는 것으로 나타났으나 유의적 차이는 없었다. 닭죽의 경우에 있어서는 간장을 사용한 실험구들이 대부분 좋은 맛을 보였으며, 짠맛도 더 강하게 느끼는 것으로 나타났다. 전반적인 맛과 짠맛의 차이 평가에 있어서 유의적인 차이가 없는 대조구와 실험구의 나트륨 함량을 비교해 보았을 때 콩나물국의 경우에는 22.0%, 닭죽의 경우에는 69.3%를 낮출 수 있었다. 이러한 결과로 소금대신 간장을 사용하여 음식을 만들 경우 나트륨의 섭취를 줄일 수 있을 것으로 보이며, 간장을 사용하였을 때 짠맛이 향상되는 것은 간장 내에 들어 있는 감칠 맛 성분과 간장 내에 짠맛을 향상시킬 수 있는 물질이 존재할 수 있는 것으로 판단되어 향후 이에 대한 추가적인 연구가 필요할 것으로 보인다.

• 한국해양공학회지
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• 제21권4호
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• pp.61-65
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• 2007

In this research, we have developed a manufacturing process for seawater salt by horizontal spray drying technique using the deep ocean water and seaweed(sea tangle). Deep ocean water, strong acidic electrolyzed water and strong alkaline electrolyzed water were used as extraction solvent of seaweed. Sodium content in seaweed extract solution by strong alkaline electrolyzed water was 1.63(mg/g), which was 3.5 times lower than of seaweed extract by strong acidic electrolyzed water. Major mineral content(Na, K, Ca) in seawater salt by deep ocean water were higher than strong acidic electrolyzed water and strong alkaline electrolyzed water. On the contrary, Mg contents in seawater salt by deep ocean water were lower than strong acidic electrolyzed water and strong alkaline electrolyzed water. Based on the results of seawater salt production using seaweed, it is possible to make law-salt efficiently.

• 한국축산식품학회지
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• 제40권6호
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• pp.946-956
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• 2020

To identify the effect of sodium-alternative curing salts on the quality properties of salami through the ripening process, four salami treatments were prepared with different curing salts, T1 (-control, NaCl 1.9%), T2 (+control, NaCl 1.9%+NaNO₂ 0.01%), T3 (KCl 1.9%+NaNO₂ 0.01%), and T4 (MgCl₂ 1.9%+NaNO₂ 0.01%), under 40 days ripening conditions. Sodium-alternative salts (T3 or T4) showed characteristically different quality traits compared with T2. Especially, T3 had lower pH, water activity, volatile basic nitrogen, and lipid oxidation after 20 days of ripening period, compare with T2 or T4 (p<0.05). Sodium nitrite had critical impact on increased a* values, and T3 showed higher a* values compared with T2 or T4 (p<0.05). Sodium nitrite reduced initial growth of coliforms but sodium-alternative salts did not affect microbial growth patterns. T2-T4 containing sodium nitrite had higher content of umami nucleotide flavor compounds compared with T1, regardless of the chlorine salt species. The combined use of sodium-alternative curing salts and minimal sodium nitrite was found to be an applicable strategy on development of low sodium salami without a trade-off of the product quality.

• The Korean Journal of Ecology
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• 제21권4호
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• pp.321-328
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• 1998

To describe the major environmental factors operating in coastal wetland and to characterize the distribution of the plant species over the wetland in relation to the major environmental gradients, 12 soil physical and chemical properties were determined. The gradient of water and osmotic potential of soil, electrical conductivity, sodium and chloride content and soil texture alsong the three habitat types of salt marshes, salt swamp and sand dune were occurred. The 24 coastal plant communities from principal component analysis (PCA) on the 12 variables were at designated as a gradient for soil texture and water potential related with salinity by Axis I and as a gradient for soil moisture and total nitrogen gradient by Axis II On Axis I were divided into 3 groups (1) 9 salt marsh communities including Salicornia herbacea communities (2) 5 salt swamp communities including Scirpus fluviatilis communities and (3) 10 sand dune communities including Jmperata cylindrica communities on Axis II were divided into 2 groups (1) salt marsh and sand dune communities, and (2) 3 salt swamp communities. The results could account for the zonation of plant communities on coastal wetland observed alsong envionmental gradients.

• 한국염색가공학회지
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• 제26권1호
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• pp.32-38
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• 2014

There has been increasing demand to the eco-friendly materials such as phytoncide which is extracted to plants in the textile industry, recently. It is interesting that alginic acid sodium salt(Alg-Na) is used to eco-friendly binder for the functional capsule finishing. In this study, we made PEO/Alg-Na blend solutions of various ratio and observed the changing binding property of the blend solutions according to PEO contents through FT-IR, DSC, contact angle, peel strength, etc. The viscosity of Alg-Na/PEO blend solutions increased with increase of contents and the viscosity quickly increased with increase of PEO content in Alg-Na 5% content, specially. It is shown that the hydrogen bond peak by blend of Alg-Na and PEO found through FT-IR analysis but the peak decreased in PEO above 60% content. And the peel strength was predominant in PEO 50% ratio.

• 원예과학기술지
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• 제19권4호
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• pp.465-470
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• 2001

토양 중 Se 함량은 논보다 밭토양에서 높았으며 지역 간 차이가 있었다. Se 함량은 Se 처리농고가 높을수록 증가였으며, 엽초보다 인경에서 많았다. 마늘에 시용한 Sodium selenate는 sodium selenite보다 Se 흡수를 많이 시켰다. Se 처리에 따른 마늘 생육은 무처리와 차이가 없었다. Sodium selenate의 엽면시용은 농도가 높아질수록 인경에서 Se 함량이 높았으나, 토양처리는 농도에 따른 차이가 뚜렷하지 않아서 엽면시용이 효율적인 것으로 보인다. 무처리구의 Se 함량은 논토양에 비하여 강우가 차단된 하우스의 인공용토에 재배한 마늘에서 높았다. 무기성분에서 인이나 유황은 인경에 많으며, 유황, 마그네슘 및 칼륨은 Se 처리구에서 무처리보다 약간 높게 나타났으나 처리농도에 따른 일정한 경향은 없었다.

• 한국수산과학회지
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• 제56권5호
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• pp.596-605
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• 2023

Sik-hae is a traditional Korean salt-fermented seafood having a low salt content and a high concentration of Lactobacillus, unlike most salt-fermented fish and fish sauce, which have a high salt content and low concentration of Lactobacillus. This study aimed to investigate the health-promoting functional properties of 10 types of commercial sik-haes. The results showed that for the commercial sik-haes studied, angiotensin-I-converting enzyme inhibitory activity, DPPH radical scavenging activity, α-glucosidase inhibitory activity, xanthine oxidase inhibitory activity, and sodium nitrite scavenging activity ranged from 29.0% to 46.3%, 35.5% to 65.4%, 0% to 20.0%, 20.1% to 78.8% , and 17.9% to 82.6%, respectively. Antimicrobial activity against Escherichia coli, Vibrio parahaemolyticus and Staphylococcus aureus was rarely detected. The results on healthy functional properties suggest that the commercial sik-haes are expected on the antioxidative activity in F-1-F-5, AP-1, BES, and S, xanthine oxidase inhibitory activity in the other 9 types expected for A, and sodium nitrite scavenging activity in the other 9 types expected for AP-2.