• Journal of Nutrition and Health
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• v.44 no.6
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• pp.537-550
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• 2011

This study was conducted to identify behavioral characteristics of salty food intake according to saline sensitivity of adults living in a rural area. Anthropometry and blood pressure were measured and salt intake-related dietary behavior was surveyed by questionnaires through interviews with 402 subjects aged ${\geq}$ 40 years in Chungcheongbuk-Do, Korea. The percentages of overweight and obese among the subjects were 37.8% and 3.8% respectively. Mean blood pressure of the subjects was in the normal range, but the distribution of subjects who were normotensive, high normal, and hypertensive was 48.7%, 17.7%, and 33.6% respectively. Approximately 27% of all subjects habitually consumed salty food, which was the smallest group, followed by 38.1% normal and 35.1% not-salty food. However, 34.6% of the eldest group of ${\geq}$ 65 years consumed salty food. The saline insensitive group showed a higher percentage of irregular meals, overeating, speed-eating, an unbalanced diet, a preference for fried food, and habitual intake of salty foods. These subjects recognized the risk for eating salty food, but they lacked the will to reduce their salty food intake. Compared to spouses and family members, experts such as doctors, nurses, and dieticians were the most influential for reducing the salty food intake of subjects. Saline sensitive group had relatively better control over salty food intake at every meal, eating out, and even when eating salty food that the spouse preferred. The saline sensitive group ate more frequently vegetables and fruits, whereas the saline insensitive group ate more frequently hot spicy foods. In conclusion, the results suggest that it is necessary to establish a social atmosphere toward reducing salt intake at the level of the government and food industry and to set action plans to be available for nutrition education programs to reduce salt intake nationwide.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.5
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• pp.767-774
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• 2015

In recent decades, health concerns related to sodium intake have caused an increased demand for salt or sodium-reduced foods. Umami substance can enhance taste sensitivity to NaCl and may offer a unique approach to replace and reduce the sodium content in foods. In this study, hot water extraction conditions of Wando sea tangle with high umami taste were investigated. Wando sea tangle harvested in June was selected for hot water extraction based on its free amino acids composition. The quality properties of sea tangle extract were investigated at various extraction temperatures ($60^{\circ}C$, $80^{\circ}C$, and $100^{\circ}C$) and times (1 h, 2 h, and 3 h). Sea tangle extracts at the extraction temperature of $100^{\circ}C$ contained the highest soluble solids (35.47%~36.93%), and crude protein (3.75%~4.00%). Viscosities of sea tangle extracts decreased with increasing extraction temperature. Umami amino acids (glutamic acid and aspartic acid) and sensory characteristics were best at extraction conditions of $100^{\circ}C$ for 2 h. Saltiness enhancement of sea tangle extract powder was determined. Saltiness intensities of NaCl solution after adding 1% sea tangle extract powder were enhanced (1.84~4.25-fold). At the same saltiness intensity, sodium contents of NaCl solution with 1% sea tangle extract powder were 12.24~24.33% lower than that of NaCl solution. These results suggest that it is possible to reduce sodium in foods with sea tangle extract as a natural salt enhancer without lowering overall taste intensity.

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.183-187
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• 1997

The analytical conditions of 1,3-dichloro-2-propanol (DCP) and 3-chloro-1,2-propanediol (MCPD) by solid phase extraction were optimized to improve recovery. Selected-ion monitoring technique which was used for GC-MS analysis of both compounds gave substantially higher sensitivity. The detection limits of DCP and MCPD were 25 and 50 ppb, respectively. The effects of extraction column type, elution solvent and salt concentration on recovery were examined. A normal phase column was better than a reverse phase column in solid phase extraction of DCP and MCPD. It was explained in terms of polarity relationship of solvent-solute-solid phase. A maximum recovery was obtained at the salt concentration of 20% (w/v). Water-immiscible and chloropropanol-soluble solvents such as chloroform, diethyl ether, hexane and ethyl acetate were tested for elution solvent. Hexane and ethyl acetate were the most suitable solvents for the extraction of DCP and MCPD, respectively. High recovery better than 95% was obtained with the selected solvents.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.22 no.5
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• pp.363-369
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• 1989

In this study, the biochemical characterization of strong proteolytic bacteria and their extracellular pretense isolated from fermented fish paste were experimented for the purpose of industrial large scale-production by accelerated fermentation. The results obtained were as follows: Among 4 strains isolated from fermented fish paste, B. subtilis p-4 and B. licheniformis p-5, which grow well at $40^{\circ}C$, pH 7.0 and $1\%$ of salt contents, were the best proteolytic bacteria and were shown $0.48hr^{-1}$, $0.49hr^{-1}$ of specific growth rate in TPY medium, respectively. Maximum enzyme activity of B. subtilis p-4 was 335n mole-Tyr/min.ml after 30 hrs and that of B. licheniformis p-5 was 300n mole-Tyr/min.ml after 28 hrs of shaking culture. Purified pretense produced by B. subtilis p-4 and B. licheniformis p-5 showed maximum activity at $50^{\circ}C$, pH 7.0 and molecular weight were estimated to be 18,000, 30,000 by sephadex G-100 gel filtration, respectively. These were supposed to be a kind of metal chelator sensitive neutral pretense from the result of high sensitivity against EDTA, o-phe-nanthroline and metal ions such as $Cu^{2+},\;Ni^{2+},\;Zn{2+}$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.1
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• pp.86-96
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• 1984

In order to provide basic data for food processors and to improve eating habits and healthy diets, four primary tastes and hot taste threshold of Koreans, physio-chemical properties of foods and food preference were investigated. The results of this study were as follows; 1. The recognition threshold concentration of four primary tastes was 0.016 % of salt, 0.245${\sim}$0.249 % of sweet, 0.004${\sim}$0.008 % of sour and 0.008${\sim}$0.012 % of bitter. Threshold concentration of hot taste was 170,000${\sim}$600,000 Scoville Heat Unit(S.H.U.) 2. The most acceptable tastes were 0.3 % saltiness in 0.375 % broth(at $60^{\circ}C$), 6 % sweetness in 2 % instant coffee(at $60^{\circ}C$) and 19.3 sugar-acid ratio(16.8 brix/0.8736 % citric acid) in 100 % valencia orange juice(at $20^{\circ}C$). 3. The salt concentrations of soup were 1.127 % in average. S. H. U. (scale of hot taste) of soybean sprout soup and spinach bean paste soup ranged between 12,500 and 47,500 equivalent to oleoresin capsicum content of 1.990${\sim}$5.911 (mg %). 4. 'Jigae' (Korean style stew) was the most favorable food and it was revealed that the father influences the formation of his children's eating habits.

• KSBB Journal
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• v.15 no.1
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• pp.49-54
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• 2000

Bioluminescence of Photobacterium phosphoreum has been used for the detection of pollutants in the environment. Immobilization method was used to maintain the stability of bioluminescence of P. phosphoreum. The carboxymethylcellulose was investigated to find out whether it was suitable for the immobilization of P. phosphoreum as a matrix without disturbing the bioluminescence emission. A maintenance of bioluminescence was determined from the P. phosphoreum immobilized on the various concentrations of carboxymethylcellulose. A relatively high bioluminescence intensity was shown with immobilized cells on 1%(w/v) carboxymethylcellulose. The effect of carboxymethylcellulose concentrations on the sensitivity of Crcompounds including $Na_{2}CrO_{4}$, $K_{2}CrO_{4}$, $CrO_{3}$, CrK$(SO_4)_{2}$ and $CrCl_{3}$ to the bioluminescence intensity. The calculated $EC_{50}$ showed that the linear relations between such substances and bioluminesence intensity were established.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.26 no.3B
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• pp.279-289
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• 2006

The reconstruction of low dimension nonlinear behavior from the hydrologic time series has been an active area of research in the last decade. In this study, we present the applications of a powerful state space reconstruction methodology using the method of Support Vector Machines (SVM) to the Great Salt Lake (GSL) volume. SVMs are machine learning systems that use a hypothesis space of linear functions in a Kernel induced higher dimensional feature space. SVMs are optimized by minimizing a bound on a generalized error (risk) measure, rather than just the mean square error over a training set. The utility of this SVM regression approach is demonstrated through applications to the short term forecasts of the biweekly GSL volume. The SVM based reconstruction is used to develop time series forecasts for multiple lead times ranging from the period of two weeks to several months. The reliability of the algorithm in learning and forecasting the dynamics is tested using split sample sensitivity analyses, with a particular interest in forecasting extreme states. Unlike previously reported methodologies, SVMs are able to extract the dynamics using only a few past observed data points (Support Vectors, SV) out of the training examples. Considering statistical measures, the prediction model based on SVM demonstrated encouraging and promising results in a short-term prediction. Thus, the SVM method presented in this study suggests a competitive methodology for the forecast of hydrologic time series.

• Applied Chemistry for Engineering
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• v.7 no.2
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• pp.379-386
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• 1996

Photosensitive compound, 1-methyl-4-[2-(4-diethylacetylphenyl)ethenyl] pridinium methosulfate(SbQ-A salt), was synthesized from dimethyl sulfate, terephthalaldehyde mono-(diethylacetal) and 4-picoline. SbQ-A salts were reacted with poly(vinyl alcohol)s, (PVA) in aqueous solution with phosphoric acid as catalyst to give photosensitive PVA-SbQ with different SbQ content and molecular weight. Relative photosensitivity of PVA-SbQ was determined by gray scale(GS) method. The rotative sensitivity of PVA-SbQ increased with increasing amount of bound SbQ in the case of high molecular weight(MW=77,000-79,000g/mol) as substrate and decreased with decreasing molecular weight of PVA with about constant(1.3mol%) amount of bound SbQ. The most sensitive polymer was obtained when SbQ group content in PVA-SbQ reached about 2.63mol% in the case of high molecular weight(77,000-79,000g/mol) PVA. This sample showed 90 times greater sensitivity than dichromated PVA as reference photosensitive system. PVA-SbQ photosensitive polymer synthesized was applied to the photolithographic screening process of phosphor on the panel of cathode ray tube(CRT). Phosphor slurry was made with PVA-SbQ, phosphor, a small amount of surfactant and other additives using water as medium. The slurry was coated onto panel, dried by heater, exposed to UV light and then developed by distilled water. When a small amount of cationic surfactant such as cetyltrimethylammonium chloride was used in the slurry formulation, the sharpness of phosphor pattern was equal to or better than that of dichromated PVA photosensitive polymer system used currently.

• Korean Journal of Food Science and Technology
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• v.12 no.3
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• pp.150-157
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• 1980

In an attempt to evaluate the quality of food by sensory testing, the difference testing for commercial milk was conducted by selected members of a sensory panel. The results were summarized as follows: 1. Sensory panel of 40 persons were selected by the general basis of selection of panel members, by sensitivity test for primary taste, and by discriminatory ability test and trained to have normal abilities on the sensory testing for the quality of milk. 2. As a result of sensitivity test for 4 primary tastes by panel members, the solution concentration of salt, sour, bitter and sweet for which average recognition threshold was located were 0.0128 M sodium chloride, 0.0008 M citric acid, 0.0016 M caffeine and 0.0256 M sucrose, respectively. 3. As results of difference test of single stimuli, paired comparison test, duo-trio test and triangle test, a significant difference was recognized at higher level than the 1% among the samples of commercial milk produced by 5 companies.

• Journal of Soil and Groundwater Environment
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• v.22 no.5
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• pp.30-39
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• 2017

In this study, the predictive toxicity of barley Hordeum vulgare was estimated using a modified terrestrial biotic ligand model (TBLM) to account for the toxic effects of $CuOH^+$ and $CuCO_3(aq)$ generated at pH 7 or higher, and this was compared to that from the original TBLM. At pH values higher than 7, the difference in $EA_{50}\{Cu^{2+}\}$ (half maximal effective activity of $Cu^{2+}$) between the two models increased with increasing pH. As Mg concentration increased from 8.24 to 148 mg/L in the pH range of 5.5 to 8.5, the difference in $EA_{50}\{Cu^{2+}\}$ increased, and it reached its maximum at pH 8. The difference in $EC_{50}[Cu]_T$ (half maximal effective concentration of Cu) between the two models increased as dissolved organic carbon (DOC) concentration increased when pH was above 7. Thus, for soils with alkaline pH, the toxic effect of $CuOH^+$ and $CuCO_3(aq)$ are greater at higher salt and DOC concentrations. The acceptable Cu concentration in soil porewater can be estimated by the modified TBLM through deterministic method at pH levels higher than 7, while combination of TBLM and species sensitivity distribution through the probabilistic method could be utilized at pH levels lower than 7.