• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.6
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• pp.1045-1049
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• 1996

Purpose of this study was to investigate correlation between blood pressure(systolic and diastolic) and dietary Na, K intake pattern in the family members of normal and hypertension disease patients, besides patients themselves. Mean values of $systolic(126.6\pm18.0$ vs $119.3\pm17.2mmHg)$ and diastolic $(77.6\pm14.6$ vs $71.6\pm12.5mmHg)$ blood pressure in the family members of hypertension patients were significantly higher than those of normal subjects. Systolic blood pressure in normal subject group was positively correlated with age, body weight, sodium in soybean paste, and was negatively correlated with potassium in hotpepper paste, soybean paste and meats. Systolic blood pressure in the family member of hypertension patient was positively correlated with age, body weight, sodium in soybean Paste, and table salt intake, but urinary potassium excretion was negatively correlated. Diastolic blood pressure was positively correlated with age, body weight, and table salt intake, and was negatively correlated with potassium in hotpepper paste and soybean paste in normal subjects groups. In the family members of hypertension patients group, diastolic blood pressure was positively correlated with age, body weight, and table salt intake, and was negatively correlated with sodium in hotpepper Paste and soybean paste and urinary potassium excretion. In total, tendency of negative correlation between Na intake pattern and systolic blood pressure in normal subjects was much obvious than that in the family members of hypertension patients. Urinary potassium excretion in the family members of hypertension patients was also negatively correlated with both systolic and diastolic blood pressure.

• YAKHAK HOEJI
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• v.21 no.1
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• pp.1-16
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• 1977

The effect of condensates of phosphates on the preservative activity of the food additives, using eight micro-organisms, has been studied by the agar dilution method. It was found that condensates of phosphates increased the food preserving action of almost all of preservatives and they acted as a synergist for the action of almost all of preservatives. Disodium dihydrogen prrophosphate acted as the strongest synergist in the experiment. But sodium tripolyphosphate anhydrous, sodium poly-phosphate, sodium tripolyphosphate and sodium hexametaphosphate acted as a inhibitor for action of some preservatives on some orgnisms. The preservatives were sodium dehydroacetate (DHA), potassium sorbate and NaNO$_{2}$ etc. The action of sodium meta-phosphate on the preservatives produced a mean difference by their origins. It was supposed that such a difference was produced by the difference of amount of impurities that were contained in sodium metaphosphate, It was also supposed that the does of the preservatives could be reduced by addition of condensates of phosphates, acting as a synergist for the action of almost all of the preservatives.

• Journal of Food Hygiene and Safety
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• v.32 no.1
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• pp.35-41
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• 2017

To determine the contents of sodium and potassium in side dishes, 92 samples from 22 different kinds of side dishes that can be classified into 3 groups were collected in Seoul area and analysed using ICP-OES. The highest sodium content was detected in pepper doenjang muchim, while potassium content was the highest in kong jorim. When comparing the content of sodium and potassium in 3 groups, namely namul, muchim, and jorim, the sodium content of namul group was significantly different from those of jorim and muchim (p-value < 0.05). Sodium intake per serving size was the highest in parae muchim among the samples as estimated to 20.2% of WHO recommendation that is 2,000 mg/day. The amount of sodium by simultaneously intake of soybean sprouts namul, anchovy jorim and parae muchim per one serving size was estimated to 1,000 mg. The potassim/sodium ratios of spinach namul and kong jorim were 1.70 and 0.81, respectively, while that of bracken namul was very low as about 0.1. Food-borne pathogens were not detected out of 92 side dishes.

• Korean Chemical Engineering Research
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• v.50 no.6
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• pp.1076-1081
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• 2012

For the purpose of development of the latex suitable for latex modified concrete, experimental researches on the preparation of carboxylated styrene butadiene latex by the method of the two-step emulsion polymerization and application to concrete were performed. Sodium dodecylbenzene sulfonate and sodium salt of lauryl sulfonate were selected as anionic emulsifiers, and nonylphenoxy poly(ethyleneoxy) ethanols (n=10, 20, 40) as latex stabilizer. Potassium persulfate and sodium bisulfite were used as redox initiator, besides $Na_2HPO_4$ and $K_2CO_3$ as electrolytes. Polymerization recipe of latex suitable for latex modified concrete were suggested from the experimental researches on the effects of anionic emulsifiers and their concentration on the polymerization stability, and the effect of electrolytes concentration on the particle size of latex. Physical properties, such as slump, air contents, compressive and flexural strength, of latex prepared by suggested polymerization recipe were examined. The experimental results showed that latex modified concrete satisfied the quality standards in slump and air contents. Furthermore, it was turned out that the compressive and the flexural strength of latex modified concrete with 28 days curing time showed appreciably improvements.

• Animal Bioscience
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• v.34 no.9
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• pp.1479-1490
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• 2021

Objective: Our recent findings confirmed the effectiveness of sodium metabisulfite (SMB) in controlling the growth of undesirable microorganisms in fruit and vegetable discards (FVD); however, lactic acid bacteria (LAB) are susceptible to its antibacterial effects. Two series of experiments were conducted to enable the survivability of LAB during silage fermentation of a total mixed ration (TMR) containing SMB-treated FVD. Methods: In Exp. 1, the objective was to isolate a strain of LAB tolerable to the toxic effect of SMB. In Exp. 2, the SMB load was minimized through its partial replacement with a chemical mixture (CM) based on sodium benzoate (57%), potassium sorbate (29%), and sodium nitrite (14%). FVD was treated with SMB + CM (2 g each/kg biomass) and added to the TMR at varying levels (0%, 10%, or 20%), with or without KU18 inoculation. Results: The KU18 was screened as a presumptive LAB strain showing superior tolerance to SMB in broth medium, and was identified at the molecular level using 16S rRNA gene sequence analysis as Lactobacillus plantarum. Inoculation of KU18 in TMR containing SMB was not successful for the LAB development, biomass acidification, and organoleptic properties of the resultant silage. In Exp. 2, based on the effectiveness and economic considerations, an equal proportion of SMB and CM (2 g each/kg FVD) was selected as the optimal loads for the subsequent silage fermentation experiment. Slight differences were determined in LAB development, biomass acidification, and sensorial characteristics among the experimental silages, suggesting the low toxicity of the preservatives on LAB growth. Conclusion: Although KU18 strain was not able to efficiently develop in silage mass containing SMB-treated FVD, the partial substitution of SMB load with the CM effectively alleviated the toxic effect of SMB and allowed LAB development during the fermentation of SMB + CM-treated FVD in TMR.

• Corrosion Science and Technology
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• v.6 no.6
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• pp.304-307
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• 2007

As to the reflection electrode of LCD (liquid crystal displays), silver-copper-gold alloy (hereafter, it is called as ACA (Ag98%, Cu1%, Au1%)) is an effective material of which weathering resistance can be improved more compared with pure silver. However, there is a problem that gold remains on the substrate as residues when ACA is etched in cerium ammonium nitrate solution or phosphoric acid. Gold can not be etched in these etchants as readily as the other two alloying elements. Gold residue has actually been removed physically by brushing etc. This procedure causes damage to the display elements. Another etchant of iodine/potassium iodide generally known as one of the gold etchants can not give precise etch pattern because of remarkable difference in etching rates among silver, copper and gold. The purpose of this research is to obtain a practical etchant for ACA alloy. The results are as follows. The cyanogen complex salt of gold generates when cyanide is used as the etchant, in which gold dissolves considerably. Oxygen reduction is important as the cathodic reaction in the dissolution of gold. A new etchant of sodium cyanide / potassium ferricyanide whose cathodic reduction is stronger than oxygen, can give precise etch patterns in ACA alloy swiftly at room temperature.

• Archives of Pharmacal Research
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• v.17 no.4
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• pp.281-283
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• 1994

5-sec-butylthiomethyl-5-alkyl (methyl or phenyl) hydantoins (3-x) were prepared by the reaction of sec-buylthiomethyl alkyl (methyl or phenyl) ketone (1-2), potassium cyanide and ammonium carbonate. 3-(2-Bromoethyl) hydantoins (5-6) were the reaction products of 5-sec-buythiomethyl-5-alkyl (methyl or phenyl) hydantoin and 1, 2-dibromothane in the presence of potassium hydroxide. Alkylation of 5 and 6 with an excess of alkyl (methyl or ethyl iodide in THF with sodium hydride as base gave three 1-alkyl (methyl or ethyl)-3-(2-bromoethyl) hydantoins (7-9). Treatment of the 2-bromothyl group with potassium thioacelate and triethylamine gave three 1-alkyl (methyl or ethyl)-3-92-acetylthioethyl) hydantoins (10-12). Hydrolysis of the 2-acetylthiuoethyl group with sodium hydroxide in methanol afforded the three 1-alkyl (methyl or ethyl)-3-(2-mercaptorthyl) hydantoins.

• Bulletin of the Korean Chemical Society
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• v.25 no.6
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• pp.847-851
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• 2004

The complexation characteristics of tetramethyl (1) and tetraethyl esters (2) of p-tert-butylcalix[4]arene with alkali metal cations have been investigated by ab initio calculation. The structures of endo- or exocomplexation of the hosts in cone conformation with alkali metal ions have been optimized using HF/6-31G method followed by B3LYP/6-31G(d) single point calculation. B3LYP/6-31G(d) calculations suggest that exo-complexation efficiencies of sodium ion to the cavity of lower rim of hosts 1 and 2 are 27.1 and 25.8 kcal/mol better than that of potassium ion, respectively. The exo-complexation efficiencies of potassium ion to the cavity of lower rim of hosts 1 and 2 are 33.3 and 31.5 kcal/mol better than the endo-complexation inside the upper rim (four aromatic rings) as expected from the experimental results. B3LYP/6-31G(d) calculation of the ethyl ester 2 shows 29.5 and 30.8 kcal/mol better exo-complexation efficiency for both sodium and potassium ions than the methyl ester 1.

• Food Science and Biotechnology
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• v.15 no.2
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• pp.321-323
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• 2006

A combination of thymol and sodium bisulfate was found to be an effective biocidal agent against strains of Burkholderia cepacia and of Xanthomonas maltophilia that were found in the space shuttle water system. Potassium iodide (KI), the biocidal agent used in the past, had a minimum inhibitory concentration (MIC) of 50,000 ppm against the two B. cepacia (541 STS-81 and 1119 STS-91) strains, whereas that of thymol and sodium bisulfate was 2,400 and 950 ppm, which was 21 and 53 times lower than that of KI for B. cepacia, respectively. The MIC value for the combination of thymol and sodium bisulfate was 4 times lower than that for thymol or sodium bisulfate alone against B. cepacia (541 STS-81, 1119 STS-91) or Pseudomonas cepacia (ATCC 31941). The fractional inhibitory concentration (FIC) of the combination of thymol and sodium bisulfate for all organisms tested was less than 0.5, indicating a strong synergistic effect.

• Preventive Nutrition and Food Science
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• v.18 no.3
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• pp.222-225
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• 2013

To help reduce high intake of sodium in the Korean diet, sodium-reduced fried fish cakes (SRFFCs) were prepared and evaluated with regard to color, textural properties, and sensory attributes as indicators of quality. The quality characteristics of 30% SRFFCs were not notably different from those of full sodium FFCs; however, substitution of sodium with potassium altered the color and decreased consumer acceptance on sensory evaluation items. These results suggest that the SRFFCs that will be accepted by consumers can be prepared without compromising the quality.