• Title/Summary/Keyword: salt contents

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Studies on the Processing of Low Salt Fermented Sea Foods 7. Changes in Volatile Compounds and Fatty Acid Composition during the Fermentation of Anchovy Prepared with Low Sodium Contents (저식염 수산발효식품의 가공에 관한 연구 7. 저식염 멸치젓 숙성중의 휘발성성분 및 지방산조성의 변화)

  • CHA Yong-Jun;LEE Eung-Ho;KIM Hee-Yun
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.18 no.6
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    • pp.511-518
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    • 1985
  • As one of the sensory factors for characterizing food quality, volatile compounds have been particularly contributed to sensory evaluation of fermented sea foods in Korea. But no chemical investigation of the volatile compounds of fermented anchovy as one of the most favored fermented sea food products has been reported. Accordinglry, for a series study of processing of low salt fermented sea foods, changes in volatile compounds and fatty acid composition of fermented anchovy with low salt contents ($4\%$ of salt contents) were experimented fermentation comparing with conventional fermented anchovy ($20\%$ of salt contents). Total lipid of raw anchovy was composed of $77.6\%$ of neutral lipid, $22.1\%$ of phospholipid and $0.3\%$ of glycolipid. And polyenoic acid was held $39.8\%$ of fatty acid composition of total lipid and the major fatty acids in those were $C_{22:6},\;C_{20:5}$. During the fermentation of anchovy saturated fatty acid ($C_{16:0},\;C_{18:0},\;C_{l4:0}$) and monoenoic acid ($C_{16:1},\;C_{18:1}$) increased while polyenoic acid ($C_{22:6},\;C_{20:5}$) decreased greatly. Thirty-eight kinds of volatile component from the whole volatile compounds obtained from fermented anchovy after 90 days fermentation were identified, and composed of some alcohols (8 kinds), carbonyl compounds (9 kinds), hydrocarbons (8 kinds) and fatty acids (8 kinds). During fermentation 8 kinds of volatile acids, 5 kinds of amines, 9 kinds of carbonyl compounds were also detected. Those volatile acids such as acetic acid, isovaleric acid, propionic acid, n-butyric acid were the major portion of total volatile fatty acids of 60 days fermented anchovy prepared with low salt contents. On the other hand, carbonyl compounds such as ethanal, 3-methyl butanal, hexanal, 2-methyl propanal were the major ones, while TMA held the most part of volatile amines in fermented anchovy with low salt contents after 60 days. Conclusively, there was little difference in composition of volatile components, but merely a little difference in content of those between low salt fermented anchovy and conventional fermented ones.

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Chemical Properties of bamboo Shoots and Their Changes of Chemical Components during The Manufacture of Pickles (죽순의 화학적 특성 및 염장 죽순 제조과정 중 성분 변화)

  • 정희종
    • The Korean Journal of Food And Nutrition
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    • v.12 no.6
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    • pp.575-581
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    • 1999
  • In result of chemical properties of bamboo shoots and changes of chemical components of salted bamboo shoots during 120 days salting, the contents of moisture crude fat tannin and ascorbic acid were decreased but those of crude protein curde ash and salt concentration were increased. The main free amino acids of bamboo shoots were serine arginine alanine leucine and tyrosine. The content of total free amino acid was rapidly decreased in 80days-past of salting and after that slowly decresed. Wang bamboo shoots was the highest as 1060.18mg/100g in content of total free amino acid. The main mineral elements were K, P, Na and Mg. The contents of Fe and K were the hihest among them. The contents of P, Fe, Zn. Mn. Ge and Cu were decreased but K, Mg, Na and Ca were increased during salting. When fresh bamboo shoots were compared with salted bamboo shoots fresh bamboo shoots contained the contents of moisture crude protein crude fat tannin and ascorbic acid more than salted bamboo shoots did but the less the contents of ash fiber and salt concentration.

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Salt content of school meals and comparison of perception related to sodium intake in elementary, middle, and high schools

  • Ahn, Sohyun;Park, Seoyun;Kim, Jin Nam;Han, Sung Nim;Jeong, Soo Bin;Kim, Hye-Kyeong
    • Nutrition Research and Practice
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    • v.7 no.1
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    • pp.59-65
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    • 2013
  • Excessive sodium intake leading to hypertension, stroke, and stomach cancer is mainly caused by excess use of salt in cooking. This study was performed to estimate the salt content in school meals and to compare differences in perceptions related to sodium intake between students and staffs working for school meal service. We collected 382 dishes for food from 24 schools (9 elementary, 7 middle, 8 high schools) in Gyeonggi-do and salt content was calculated from salinity and weight of individual food. The average salt content from elementary, middle, and high school meals were 2.44 g, 3.96 g, and 5.87 g, respectively. The amount of salt provided from the school lunch alone was over 80% of the recommended daily salt intake by WHO. Noodles, stews, sauces, and soups were major sources of salt intake at dish group level, while the most salty dishes were sauces, kimchies, and stir-fried foods. Dietary knowledge and attitude related to sodium intake and consumption frequency of the salty dishes were surveyed with questionnaire in 798 students and 256 staffs working for school meal service. Compared with the staffs, the students perceived school meals salty and the proportions of students who thought school meals were salty increased with going up from elementary to high schools (P < 0.001). Among the students, middle and high school students showed significant propensity for the preference to one-dish meal, processed foods, eating much broth and dipping sauce or seasoning compared with the elementary students, although they had higher nutrition knowledge scores. These results proposed that monitoring salt content of school meals and consideration on the contents and education methods in school are needed to lower sodium intake.

The experiment of process efficiency and salt elimination in food waste compost using triple salt (삼중염을 이용한 음식물 쓰레기 퇴비 중 염분제거 및 공정효율화 실험)

  • Kim, Nam-Cheon;Jang, Byung-Man
    • Journal of the Korea Organic Resources Recycling Association
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    • v.14 no.2
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    • pp.83-90
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    • 2006
  • The NaCl contents of food waste composts made by various techniques known up to now were under the level of 1% by fresh weight basis. But these techniques has some problem that is environment pollution from treated water and high equipment cost. The application to agricultural land of food waste compost that is not sufficiently removed NaCl was considered to be improper due to salt accumulation in soils and plant growth inhibition by salt stress. The purpose of this study is to decompose NaCl in food waste compost using triple salt and this method is differ from existing chemical method. Also, reaction of NaCl with triple salt produced KCl that is basic material of potassium fertilizer. Moreover Also, there was temperature rise of average $5^{\circ}C$ as result that apply triple salt in food waste 600 ton in food wast composting productive capacity. Obvious odious smell reduction effect appeared pretreatment process and fermentation process with temperature rise and this is because triple salt activation of aerobe and removes odious smell cause material by salt content decrease effectively.

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Leakage Current Waveforms and Spectrum Analysis on Polymer Insulator of EPDM under Salt fog (SALT FOG시 EPDM고분자애자의 누설전류파형과 스펙트럼분석)

  • 박재준;양태규
    • Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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    • 2004.05b
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    • pp.500-504
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    • 2004
  • This research is about the result of leakage current waveform about the situation of surface leakage current and environmental changes(Salt fog, clean fog and rain) by EPDM polymer insulators' amount of salt. The researcher presents the result of changing about fundamental harmonic, 3rd harmonic and 5th harmonic from starting point of supplying power to flashover. In this study, researched environmental affects (clean fog, salt fog and .am) about surface aging of polymer insulators and used frequency spectrum of leakage current waveform to develop the diagnostic technique of surface aging. When amount of salt contents changed, surface aging stage and the degree of aging (distortion factor) about 3rd and 5th harmonir waveform on low frequency harmonic wave. The distortion factor which is harmonic percentage about basic harmonic is important pointer to evaluate the surface condition of polymer insulators.

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Measurement of Evaporation Rates for Lanthanum and Neodymium Chlorides

  • Kwon, S.W.;Lee, Y.S.;Jung, J.H.;Chang, J.H.;Kim, S.H.;Lee, S.J.
    • Proceedings of the Korean Radioactive Waste Society Conference
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    • 2017.10a
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    • pp.74-74
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    • 2017
  • Electrorefining is a key step in pyroprocessing. The electrorefining process is generally composed of two recovery steps - the deposit of uranium onto a solid cathode and the recovery of the remaining uranium and TRU elements simultaneously by a liquid cadmium cathode. Uranium deposit recovered from the solid cathode is a dendritic powder. It is necessary to separate the adhered salt from the deposits prior to the consolidation of uranium deposit. The adhered salt is composed of lithium, potassium, uranium, and rare earth chlorides. Distillation process was employed for the cathode processing. One of the operation methods is distillation of the salt at low temperature ($900^{\circ}C$), and then melting of the deposit at high temperature to avoid a backward reaction. For the development of the salt distiller, the distillation behavior of the low vapor pressure chlorides should be studied. Rare earth chlorides in the adhered salt of uranium deposits have relatively low vapor pressures compared to the process salt (LiCl-KCl). In this study, the evaporation rates of the lanthanum and neodymium chlorides were measured for the salt separation from electrorefiner uranium deposits in the temperature range of $825{\sim}910^{\circ}C$. The evaporation rate of both chlorides increased with an increasing templerature. The evaporation rate of lanthanum chloride varied from 0.12 to $1.68g/cm^2/h$. Neodymium chloride was more volatile than lanthanum chloride. The evaporation rate of neodymium chloride varied from 0.20 to $4.55g/cm^2/h$. The evaporation rate of both chlorides are more than $1g/cm^2/h$ at $900^{\circ}C$. Even though the evaporation rates of both chlorides were less than that of the process salt, the contents of the lanthanide chlorides were small in the adhered salt. Therefore it can be concluded that $900^{\circ}C$ is suitable for the operation temperature of the salt distiller.

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Charateristics of Voltage Dependent Calcium Uptake and Norepinephrine Release in Hypothalamus of DOCA-salt Hypertensive Rats

  • Lee, Jean-Young;Kim, Hae-Jung;Jung, Eun-Young;Chung, Hye-Joo;Ko, Kwang-Ho
    • Biomolecules & Therapeutics
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    • v.1 no.2
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    • pp.171-176
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    • 1993
  • Purpose of the present study was to clarify the role of noradrenergic neural activities in hypothalamus for either triggering or maintaining hypertension in deoxycorticosterone (DOCA)-salt hypertensive rats. Two groups of animals were prepared: 1) normotensive Wistar rats and 2) DOCA-salt induced hypertensive rats. Voltage dependent $^{45}Ca^{++}$ uptake, endogenous norepinephrine release, and the catecholamine content in the hypothalamus of DOCA-salt hypertensive and normotensive Wistar rats were compared. Animals at 4, 6 and 16 week-old of two groups were sacrificed by decapitation and hypothalamus was dissected out. Voltage dependent calcium uptake and norepinephrine release were determined from hypothalamic synaptosomes either in low potassium or high potassium stimulatory condition by using $^{45}Ca^{++}$ isotope and HPLC-ECD technique. Degrees of voltage dependent $^{45}Ca^{++}$ uptake and norepinephrine release in hypothalamic synaptosomes of 16-week-old DOCA-salt hypertensive rats were significantly greater than those of age matched normotensive control rats. The norepinephrine and dopamine contents of hypothalamus were about the same in two groups of animals. These results suggest that the alteration of evoked norepinephrine release related to calcium uptake in hypothalamus may play a role in the maintenance of hypertension in DOCA-salt hypertensive rats.

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Hydraulic Property and Solute Breakthrough from Salt Accumulated Soils under Various Head Pressures

  • Lee, Sanghun;Chung, Doug-Young;Hwang, Seon-Woong;Lee, Kyeong-Bo;Yang, Chang-Hyu;Kim, Hong-Kyu
    • Korean Journal of Soil Science and Fertilizer
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    • v.45 no.5
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    • pp.717-724
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    • 2012
  • Salt accumulated soil should be reclaimed to lower salt level for crop production. This study was carried out to investigate the characteristics of water flow and transport of mono and divalent solutes on salt accumulated soils with different head pressures. Saturated hydraulic conductivity was measured by constant and falling head methods with maintaining different head pressures. Saturated hydraulic conductivity was influenced by bulk density and organic matter contents in soils, but it had different elusion patterns between saline and sodic soil. While the quantity of water necessary for reclamation could be varies with soil type, it was considered that the supply of one pore volume of water was affordable and economic. Additional head pressure significantly increased the volume of leachate at a given time and it was more effective at low organic matter soils. The results indicate that additional head pressure would be one of the best irrigation practices on desalination method for salt accumulated soils.

Effect of Exogenous Proline on Metabolic Response of Tetragenococcus halophilus under Salt Stress

  • He, Guiqiang;Wu, Chongde;Huang, Jun;Zhou, Rongqing
    • Journal of Microbiology and Biotechnology
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    • v.27 no.9
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    • pp.1681-1691
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    • 2017
  • This study investigated the effect of proline addition on the salt tolerance of Tetragenococcus halophilus. Salt stress led to the accumulation of intracellular proline in T. halophilus. When 0.5 g/l proline was added to hyperhaline medium, the biomass increased 34.6% (12% NaCl) and 27.7% (18% NaCl) compared with the control (without proline addition), respectively. A metabolomic approach was employed to reveal the cellular metabolic responses and protective mechanisms of proline upon salt stress. The results showed that both the cellular membrane fatty acid composition and metabolite profiling responded by increasing unsaturated and cyclopropane fatty acid proportions, as well as accumulating some specific intracellular metabolites (environmental stress protector). Higher contents of intermediates involved in glycolysis, the tricarboxylic acid cycle, and the pentose phosphate pathway were observed in the cells supplemented with proline. In addition, addition of proline resulted in increased concentrations of many organic osmolytes, including glutamate, alanine, citrulline, N-acetyl-tryptophan, and mannitol, which may be beneficial for osmotic homeostasis. Taken together, results in this study suggested that proline plays a protective role in improving the salt tolerance of T. halophilus by regulating the related metabolic pathways.

Development of Optimum Processing Conditions in Air Dried Garlics Using Response Surface Methodology (반응표면 분석법을 이용한 마늘 열풍건조 공정의 최적화)

  • 김명환;김병용
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.19 no.3
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    • pp.234-238
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    • 1990
  • The effects of salt concentration immersion time in a salt solution prior to air dehydration and heating of air temperature during dehydration upon the browning reaction and pyruvic acid content of air dried garlics to a 6.5% moisture content(wet basis) were analyzed by a response surface methodology(RSM), Those values were also predicted by using a second degree polynomial regression model. Heating of air temperature was the most significant factor affecting the both browning reaction and pyruvic acid content. Salt concentration had more influence to browning reaction than immersion time whereas immersion time was more impor-tant factor than salt concentration on a retention of pyruvic acid sugested different processing conditions. While the processing conditions to minimize the browning reaction(O.D=0.009) were 0.3% of salt solution 9 min of immersion time and 5$0^{\circ}C$ of air temperature compared to control(O.D=0.022) of air dehydration at 5$0^{\circ}C$ Pyruvic acid contents were maximized(174 $\mu$mole/g garlic solid) at the 0.1% of salt solution 3 min of immersion time and 5$0^{\circ}C$ of air temperature compared to control(147 $\mu$mole/g garlic solid) of air dehydration at 5$0^{\circ}C$

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