• 동아시아식생활학회지
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• 제6권2호
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• pp.187-194
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• 1996

닭고기를 멸균 증류수, 5% potassium sorbate, 5% sodium acid pyrophosphate, 2.5% potassium sorbate와 2.5% sodium acid pyrophosphate 혼합용액으로 처리하여 4$^{\circ}C$에서 보관하면서 미생물 수의 변화, pH 변화, TBA 값의 변화를 측정하였다. Potassium sorbate와 sodium acid pyrophosphate 혼합용액의 처리는 중온성 균과 저온성 균의 성장억제에 대한 상승효과를 주었고, 장내 세균의 성장억제에도 효과적이었다. 효모와 곰팡이의 성장억제에는 potassium sorbate의 처리가 가장 효과적이었다. Potassium sorbate와 sodium acidpyrophosphate 혼합용액 과 potassium sorbate 처리는 닭고기의 저온성 균과 장내 세균의 유도기를 연장시켰다. 닭고기의 pH는 저장기간 중 높아졌으며, 이것이 항미생물 효과의 감소에 영향을 주었을 것으로 추정되었다. TBA 값은 sodium acid pyrophosphate처리시 가장 낮게 나타나 지방함량이 많은 식품에 사용될 경우 항미생물 효과뿐만 아니라 항산화효과도 함께 줄 수 있을 것으로 기대되었다.

• 한국식품영양과학회지
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• 제25권3호
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• pp.406-414
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• 1996

This study was undertaken to evaluate estimated and analyzed contents of sodium and potassium in the salt-restricted diet using "Food exchange sheet fro control of protein, sodium and potassium" for renal disease patients. Average food intake per day in the salt-restricted diet was 2, 241.2$\pm$68.4g, and water content of meals per day was 2, 082.7$\pm$144.3g including 297.7$\pm$91.1g of metabolic water from protein, fat and carbohydrate. Fried food showed higher weight change than that of the other kinds of food during cooking. Estimated and analyzed content of sodium were 656.4$\pm$273.2mg, 675.7$\pm$195.3mg, respectively ; those of potassium were 2, 198.3$\pm$37.3mg, 2, 142.3$\pm$162.4mg, respectively. Fried squid showed the lowest content of analyzed sodium and potassium compared with the estimated contents. The highest content of sodium was honeyed juice with apple, whereas the highest content of potassium was Mulkimchi. There was also no significant differences between analyzed and estimated content of sodium, as in case of potassium(p<0.05). Side dish and main dish made great contribution to sodium contents and the side dish and dessert were major source for potassium.potassium.

• Journal of Nutrition and Health
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• 제33권6호
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• pp.647-659
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• 2000

o assess the food intake and the sodium and potassium intakes and urinary excretion of preschool children in Pusan and to evaluate the relationship among variables dietary behaviors food and nutrient intake and 24hr urinary sodium and potassium excretion were measured with 97 subjects. The mean sodium and potassium intakes were 1890. 1mg(82,2meq) and 1479.7mg(37.8meq) respectively. The mean potassium intake(p<0.05) and density(p<0.01) were significantly low at the group who had food intake pattern absen of fruit and daily groups. The mean urinary sodium and potassium excretion were 735.3mg(32.0meq) and 418.7mg(10.7meq) respectively. The mean sodium intake(p<0.01) and urinary excretion were 735.3mg(32.0meq) and 418.7mg(10.7meq) respectively. The mean sodium intake(p<0.01) and urinary excretion (p<0.001, p<0.001) energy intake(p<0.01) sodium intake and density (p<0.001, p<0.05) the food number and intake frequency of vegetable group consumed (p<0.01, p<0.01) dietary frequency score(p<0.05) and negative correlations with the food number and frequency of dairy group consumed (p<0.05 p<0.05) The urinary potassium excretion showed positive correlations with height and weight(p<0.05, p<0.01) urine volume and urinary creatinie excretion(p<0.01 p<0.001) potassium intake(p<0.05) food number and intake frequency of dairy group consumed (p<0.05, p<0.001). Based on the results urinary sodium excretion was related to age sodium intake and food intake of vegetable and dairy group and urinary potassium excretion was related to potassium intake and food intake of dairy group. So nutritional education is needed in order to decrease sodium intake especially from food intake of vegetable group when preschool children have less food intake of diary group,.

• 펄프종이기술
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• 제47권3호
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• pp.11-17
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• 2015

In acid hydrolysis process of biomass saccharification. neutralization of acid hydrolyzate is essential step, which resulted in dissolved cations in glucose solution. Impact of cations to Kluyveromyces marxianus in glucose solution was investigated focused on ethanol fermentation. Either potassium or sodium cations decreased the ethanol fermentation and glucose to ethanol conversion. Glucose consumption by K. marxianus was delayed by increasing potassium cation concentration as completely consumed within 12 h in potassium cation 0.46 mol and 0.92 mol but within 24 h in potassium cation 1.38 mol. Also, ethanol fermentation process was slowed down with increasing concentration of the potassium sulfate. Fermentation of glucose solution to ethanol was more inhibited by sodium cation than potassium cation in glucose solution. Glucose was completely consumed within 24 h in sodium cation 0.95 mol. but at 1.90 mol or 2.84 mol in sodium cation could not finish the fermentation within 48 hour. Ethanol concentration was 22.26 g/L at low sodium cation in glucose solution with complete fermentation within 24 h. With increasing sodium cation in glucose solution, final ethanol concentration was reached at 14.10 g/L (sodium cation con) and 0.21 g/L (sodium cation con), which meant delaying of fermentation by sodium cations.

• 한국식품영양과학회지
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• 제20권6호
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• pp.538-545
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• 1991

본 연구는 20~26세의 남자 대학생 8명을 대상으로 4주간 평상시와 같은 생활양식과 적정체중을 유지시키면서 각 대상자들이 섭취한 모든 음식과 배설한 대변 및 소변을 모두 수거하여 분석하므로서 sodium 및 potassium의 1인 1일당 섭취량과 배설량을 측정하였다. Sodium 및 potassium 섭취량은 원자흡광광도계로 측정한 실측치(measured)와, 식품분석표에 의거하여 얻은 환산치(conversed)와의 관계를 비교 검토하였다. 1일 1인당 환산한 sodium 섭취량은 $2.36{\pm}0.03g$으로 실측한 섭취량 $6.36{\pm}0.13g$에 비하여 약 63%나 낮았다. 1일 1인당 환산한 potassium 섭취량은 $1.71{\pm}0.03g$으로 실측한 섭취량 $1.87{\pm}0.05g$과 큰 차이가 없었다. 1일 1인당 소변으로의 sodium 배설량은 $5.49{\pm}0.19g$으로 이는 총 sodium 섭취량의 86%이었고, 대변으로의 sodium 배설량은 $0.24{\pm}0.02g$으로 이는 총 sodium 섭취량의 3.7%이었다. 1일 1인당 소변으로의 potassium 배설량은 $1.33{\pm}0.08g$으로 이는 총 potassium 섭취량의 71%이었고, 대변으로의 potassium 배설량은 $0.45{\pm}0.03g$으로 이는 총 potassium 섭취량의 24%이었다. 뇨중 Na/K 배설 비율은 $4.3{\pm}0.1$이었다.

• 펄프종이기술
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• 제47권1호
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• pp.17-23
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• 2015

In bioethanol from acid hydrolysis process, neutralization of acid hydrolyzate is essential step, which resulted in dissolved cations in glucose solution. Impact of cations to Saccharomyces cerevisiae in glucose solution was investigated focused on ethanol fermentation. Both potassium and sodium cations decreased the ethanol fermentation and glucose to ethanol conversion as potassium or sodium cations. In sodium cation, more than 1.13 N sodium cation in glucose solution led to ethanol production less than theoretical yield with severe inhibition. In 1.13 N sodium cation concentration, ethanol fermentation was slowed down to reach the maximum ethanol concentration with 48 h fermentation compared with 24 h fermentation in control (no sodium cation in glucose solution). In case of potassium cation, three different levels of potassium led to silimar ethanol concentration even though slight slow down of ethanol fermentation with increasing potassium cation concentration at 12 h fermentation. Sodium cation showed more inhibition than potassium cation as ethanol concentration and glucose consumption by Saccharomyces cerevisiae.

• Journal of Nutrition and Health
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• 제20권1호
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• pp.25-37
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• 1987

The purpose of this study was to estimate the sodium and potassium intakes and their metabolisms of preschool children, and to evaluate the relationship between the blood pressure and the related variables. The subjects consisted of ninety-five preschool children aged two to six years (male 57, female 38). Twenty-four hour urines of subjects were collected for the measurements of their volume, sodium, potassium, creatinine and urea nitrogen. At the same time, the questionnaire was designed to assess the sodium and potassium intakes. The' results obtained were as follows; 1) The urinary excretion of sodium in 24 hours was 54.6$\pm$22.4mEq(orI255.8mg)and dietary sodium intake was 2147.0$\pm$518.4mg. The dietary sodium intake significantly increased with increasing age(p=O.0151). However, daily sodium intake per unit body surface area did not show significant difference by age. 2)The urinary excretion of potassium in 24 hours was 14.2$\pm$7.6 mEq (or 555.2mg) and the potassium intake was 1133.8mg. 3) The urinary excretions of creatinine and urea nitrogen were 240.2$\pm$126.2mg and 2946.7$\pm$1693.9mg, respectively. 4) The principal food SOUTce of sodium intake was the seasoning group, which con\ulcornertributed 49.9% to total sodium intake. 5) The main food source of potassium intake was milk and milk products; from which 28.6% of total potassium intake was obtained. 6) The blood pressure showed highly positive correlations with height, weight and body surface area (p$\leq$O.OOl) . In addition, the blood pressure was found to be correlat\ulcornered with urinary sodium excetion and dietary sodium intake (p$\leq$O.Ol).

• Nutrition Research and Practice
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• 제17권2호
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• pp.284-296
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• 2023

BACKGROUND/OBJECTIVES: This study aimed to compare 24-h diet recall (DR) and 24-h urine collection (UC) for estimating sodium and potassium intakes and their ratio (Na/K), identifying factors associated with sodium and potassium intakes and Na/K, and identifying those who were likely to underestimate sodium and potassium intakes by DR. SUBJECTS/METHODS: A total of 640 healthy adults aged 19-69 yrs completed a questionnaire survey, salty taste assessment, anthropometric measurement, two 24-h DRs, and two 24-h UCs. RESULTS: The mean sodium and potassium intakes and Na/K were 3,755 mg/d, 2,737 mg/d, and 1.45 according to DR, and 4,145 mg/d, 2,812 mg/d, and 1.57 according to UC, with percentage differences of -9.4%, -2.7%, and -7.6% in the values between the two methods, respectively. Men, older adults, smokers, obese individuals, those who consumed all the liquid in the soup, and those who were found to be salty in the salty taste assessment consumed significantly more sodium; older adults, the heavy- activity group, and obese individuals consumed more potassium; and men, younger adults, smokers, and obese individuals had a significantly higher Na/K, according to UC. Compared with UC, DR was more likely to underestimate sodium intake in older adults, smokers, obese individuals, those who consumed all the liquid in the soup, and those who consumed eating-out/delivery food at least once a day, and potassium intake in older adults, the heavy-activity group, and obese individuals. CONCLUSIONS: The mean sodium and potassium intakes and Na/K estimated by DR were comparable to those measured by UC. However, the association of sodium and potassium intakes with sociodemographic and health-related factors showed inconsistent results when estimated by DR and UC. Factors influencing the underestimation of sodium intake by DR compared to UC should be further investigated.

• 대한지역사회영양학회지
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• 제21권6호
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• pp.558-573
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• 2016

Objectives: The purpose of this study was to evaluate the main sources of dietary sodium and potassium intake in Koreans by gender, age and regions. Methods: We used the data from 2010-2012 KNHANES. A total of 20,387 subjects aged 8 years and older were included. Intakes were compared by gender, age (8-18, 19-49 and >50 years) and geographical regions in Korea. Dishes were classified into 28 dish groups based on cooking methods. Statistical analysis was performed by using the SAS 9.3 and SUDAAN 11.0.1 software. Results: The mean sodium intake of Koreans was $4866.5{\pm}35.9mg/day$, which was 2.4 times higher than the adequate intake (AI) of sodium for Koreans. We found that daily sodium intakes were significantly different by age, gender and regions. Men and aged over 50 years had significantly higher sodium intake than women and other age groups. The mean potassium intake in Koreans was $3002.2{\pm}19.4mg/day$ and daily potassium intakes were significantly different by age, gender and regions. Women and age 50 years and over had significantly higher potassium intakes than men and other age groups. The average Na/K ratio was $2.89{\pm}0.01$ and was highest in men and in the age group of 19-49 years. The major sources of dietary sodium were soup and stew, followed by Kimchi, noodles and dumpling, pickled vegetables and seasonings, which represented 63.1 % of total sodium intakes. Soup and stew or Kimchi were the primary sources of dietary sodium intake. The major sources of dietary potassium were cooked rice, followed by soup and stew, Kimchi, fruits and beverages. Conclusions: Sodium and potassium intakes and the major sources of those were significantly different by gender, age groups and regions. Therefore, different approaches based on gender, age and regions are needed to decrease sodium intake and increase potassium intake.

• 대한지역사회영양학회지
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• 제17권6호
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• pp.737-751
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• 2012

The purpose of this study was to assess sodium and potassium intakes and urinary excretion of adults in Busan and to evaluate the relationship of urinary sodium/potassium excretion (UNa/UK) to the status of anthropometric, blood pressure, urine analysis, and nutrient intake of subjects. Nutrient intake by 24-h recall, 24-h UNa/UK were measured with 87 adults aged 20-59 yrs (42 men and 45 women). The mean intakes of sodium and potassium were 3915.4 mg and 3093.9 mg, respectively. The mean 24-h UNa/UK was 3457.0/1680.4 mg. UNa showed significant positive correlations with sodium intake (p < 0.001, p < 0.001), sodium/potassium ratio (p < 0.001, p < 0.01), UK (p < 0.001, p < 0.001), and UNa/UK ratio (p < 0.05, p < 0.01) in men and women and with age, BMI, systolic blood pressure (SBP) and diastolic blood pressure in women (p < 0.05, p < 0.05, p < 0.05, p < 0.05). The UK showed significant positive correlations sodium intake (p < 0.001, p < 0.001), UNa (p < 0.001, p < 0.001) in men and women and with sodium density in men (p < 0.001) and with age, intakes of protein and potassium in women (p < 0.01, p < 0.05, p < 0.05). Mean SBP was lowest in the second quartile and highest in the fourth quartile of UNa. Mean UNa in the second, third, and fourth quartiles were 2821.1 mg, 3621.3 mg, and 5456.4 mg, respectively. Mean SBP in the second, third, and fourth quartiles were 115.8 mmHg, 120.7 mmHg, and 125.9 mmHg, respectively. Based on the results, UNa was related to sodium intake, UK, and SBP. We conclude that nutritional education for the reduction of high sodium intake is needed in the general population to prevent and control adverse blood pressure levels.