• 펄프종이기술
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• 제31권3호
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• pp.83-89
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• 1999

Bast fibers of paper mulberry ( Broussonetia Kazinoki Sieb) were cooked with a weak alkaline salt, potassium carbonate which has been known as a major inorganic component of the traditional lye, and its cooking characteristics were investigated . The bast fiber was easily cooked by potassium carbonate. The pulp yield was rapidly decreased up to 20-30 mol of potassium carbonate, but the Kappa number was slowly decreased with increasing of potassium carbonate. The potassium carbonate pulps were easily defibered at low cooking chemical charge of 25mm on and high pulp yield of about 80%. These results were confirmed that pectin was easily removed during the potassium carbonate cooking. In contrast, when sodium carbonate was used as a cooling agent, the bast fiber was only partially defibered. Thus, sodium carbonate was a less effective cooling chemical of the bast fiber. The results of this experiment indicated that potassium carbonate could not only be used as a good cooling agent of bast fiber, but also as an alternative agent of sodium hydroxide.

• 한국축산식품학회지
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• 제28권5호
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• pp.567-573
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• 2008

본 연구는 돈육 패티 제조 시 첨가되는 NaCl 일부를 KCl, potassium lactate, potassium lactate 및 calcium ascorbate로 각각 40%, 30%, 30% 대체하였을 때 돈육 패티의 이화학적 특성과 관능 특성에 미치는 영향을 구명하고자 실시하였다. NaCl을 KCl과 calcium ascorbate로 대체하였을 때 제조된 돈육 패티의 가열감량을 줄이고 지방산화와 미생물의 성장을 억제하였으며, 색과 관능적 특성에는 영향을 미치지 않는 것으로 나타났다. 이러한 결과는 저염 육제품의 개발 시 NaCl의 대체제로서 KCl과 calcium ascorbate의 사용이 가능할 것으로 판단되었다. 하지만 potassium lactate는 지질 산화와 미생물의 성장 억제효과가 있었고 육색과 관능적 특성에 영향을 주지 않았으나, 가열감량이 저장 초기와 4일에 대조구와 다른 처리구들에 비해 유의적으로 높게 나타나 NaCl 대체제로 사용하기 위해서는 첨가량을 조절할 필요가 있는 것으로 사료되었다.

• Journal of Nutrition and Health
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• 제30권1호
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• pp.32-39
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• 1997

This study was desiged to investigate the effects of calcium supplementation on the metabolism of sodium and potassium and blood pressure in seven healthy college women, aged from 19 to 21 years old. For this purpose, metabolic studies were conducted for two weeks. During the first week, the subjects ate experimental diet of which nutrients composition was similar to their usual intake. And during the consecutive second week, they ate the same experimental diet supplemented with 500mg or calcium daily. The results were summarized as follows : 1) Urinary excretion of sodium was significantly increased(p<0.05), but fecal excretion and retention of it was not affected by supplementary intake of calcium. 2) Potassium balance was not changed after additional intake of calcium. 3) Serum sodium and potassium level decreased significantly(p<0.05), but aldosterone and renin levels in serum were not changed by additional intake of calcium. 4) Systolic blood pressure(SBP) was not affected, but diastolic blood pressure (DBP) was significantly decreased (p<0.05) by supplementation of calcium. The above results showed that daily supplementary intake of calcium can be effective to decrease diastolic blood pressure through inducing the change of sodium metabolism in young women eating usual Korean diets.

• Nutrition Research and Practice
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• 제16권1호
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• pp.74-93
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• 2022

BACKGROUND/OBJECTIVES: There has been an increased interest in determining calcium magnesium, sodium, and potassium's distinct effects on hypertension over the past decade, yet they simultaneously regulate blood pressure. We aimed at examining the association of dietary calcium, magnesium, sodium, and potassium independently and jointly with hypertension using National Health and Nutrition Examination Survey data from 2007 to 2014. MATERIALS/METHODS: The associations were examined on a large cross-sectional study involving 16684 US adults aged>20 years, using multivariate analyses with logistical models. RESULTS: Sodium and calcium quartiles assessed alone were not associated with hypertension. Potassium was negatively associated with hypertension in the highest quartile, 0.64 (95% confidence interval [CI], 0.48-0.87). When jointly assessed using the high and low cut-off points, low sodium and corresponding high calcium, magnesium, and potassium intake somewhat reduced the odds of hypertension 0.39 (95% CI, 0.20-0.76). The sodium-to-potassium ratio was positively associated with hypertension in the highest quartile1.50 (95% CI, 1.11-2.02). When potassium was adjusted for sodium intake and sodium-to-potassium ratio assessed among women, increased odds of hypertension were reported in the highest quartile as 2.02 (95% CI, 1.18-3.34) and 1.69 (95% CI, 1.12-2.57), respectively. The association of combined minerals on hypertension using dietary goals established that men meeting the reference intakes for calcium and exceeding for magnesium had reduced odds of hypertension 0.51 (95% CI, 0.30-0.89). Women exceeding the recommendations for both calcium and magnesium had the lower reduced odds of 0.30 (95% CI, 0.10-0.69). CONCLUSIONS: Our results suggest that the studied minerals' association on hypertension is stronger when jointly assessed, mostly after gender stratification. As compared to men, women increased their risk of hypertension even with a low sodium intake. Women would also reasonably reduce their risk of developing hypertension by increasing calcium and magnesium intake. In comparison, men would somewhat be protected from developing hypertension with calcium intake meeting the dietary goals and magnesium exceeding the nutritional goals.

• 한국식품위생안전성학회지
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• 제14권3호
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• pp.244-248
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• 1999

본 연구에서는 식품 중에 사카린나트륨, 안식향산나트륨, 소르빈산칼륨의 사용실태를 알아보고자 시중에서 유통되고 있는 단무지, 곡물튀김과자, 혼합음료 등 총7종 230품목을 대상으로 HPLC에 의해 분석하여 얻은 결과 사카린나트륨은 탄산음료, 과실·채소류 음료, 조미건포류에서 검출되지 않았고 단무지, 장아찌, 곡물튀김과자, 혼합음료에서 N.D.-1234.8mg/kg 범위로 검출되어 곡물튀김과장의 경우 허용하지 않는 사카린나트륨을 사용하고 있는 것으로 나타났다. 안식향산나트륨은 단무지, 장아찌, 곡물튀김과자, 과실·채소류음료, 조미건포류에서는 불검출, 혼합음료, 탄산음료에서는 N.D.-663.2 mg/kg이 검출되어있으며 소르빈산 칼륨은 곡물튀김과자, 혼합음료, 탄산음료, 과실 ·채소류 음료등에서 검출되지 않았고 단무지, 장아찌 , 조미건포류에서 N.D.-2725.1 mg/kg이 검출되어 국내허용기준을 초과한 제품이 장아찌 1 품목에서 나타났다. 조사 대상 식품 중 사카린 나트륨이 검출된 곡물 튀김 과자 42품목과 소르빈산칼륨 허용량을 초과한 장아찌 1품목을 제외한 6종 187품목은 사카린나트륨, 안식향산나트륨, 소르빈산칼륨의 사용이 국내 사용기준이내였으며 단무지, 장아찌 등 절임 식품은 대부분이 감미료와 보존료를 병행해서 사용하는 것으로 나타났다.

• Journal of Nutrition and Health
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• 제18권3호
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• pp.201-208
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• 1985

본 연구에서는 한국인 남녀 대학생 집단의 1인 1일 Sodium(Na) 및 Potassium(K)섭취량을 뇨 성상분석과 식이 조사방법에 의해 평가하고 이들과 혈압 및 기타 요인들과의 상관성 유무를 검토하였다. 조사 결과를 요약해 보면 다음과 같다. 1) 1일 뇨중의 Na 배설량은 남자 대학생의 경우 199.1mEq(11.63g NaCl), 여자 대학생의 경우 174.5mEq(10.21g NaCl)이었고 식이 조사법에 의해 산출된 1인 1일 Na 섭취량은 남녀 각기 218.5mEq(12.77g NaCl), 218.1mEq(12.75g NaCl)로 나타났다. 2) 1일 뇨중의 K 배설량은 남자 대학생이 48.3 rnEq(1889mg), 여자 대학생이 43.9mEq(1,772mg)로 추정되었고, 식이 조사법에 의한 1인 1 일 K 섭취량은 남녀 각기 48.6mEq(1,897mg), 47.4mEq(1,850mg)인 것으로 나타났다. 3) 뇨중 Na/K 비을은 남자 대학생이 $4.67{\pm}2.42$, 여자 대학생이 $4.58{\pm}2.22$로 나타나 평균 $4.62{\pm}2.3$이었다. 4) 1일 총 뇨량은 남자 대학생의경우 1,228ml$($677ml/m^{2}/24hr$), 여자 대학생의 경우 1,116m1$($703ml/m^{2}/24hr$)$인 것으로 나타났다. 5) 뇨중 Na 및 K 배설량, Na/K비율과 혈압간에는 상관 관계가 존재하지 않았다. 이상의 뇨 분석 결과와 식이 조사결과를 종합해 본다면 이전의 동일 연령의 한국인을 대상으로 한 보고에 비해 서울지역 대학생 집단의 Na 섭취량이 현저히 감소된 반면, K 섭취량은 증가하여 Na/K 비율이 크게 감소하였고, 또한 Na 섭취량의 감소로 인한 1일 뇨 부피의 감소가 있었다. 그러나 아직도 미국인에 비해 Na 섭취량은 높고 K 섭취량은 낮아 Na/K비율이 높은 경향에 있다고 보겠다.

• Journal of Nutrition and Health
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• 제21권5호
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• pp.305-316
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• 1988

The purpose of this research was to determine the relationship of the dietary nutrients to blood pressure among preschool children in Seoul and to concurrently study the effect of seasonal variance on the aforementioned relationship. The subjects of the study consisted of 203 preschool children aged four to six years. Anthropometric measurements of height, weight, pulse rate and blood pressure, urinary excretion of five cations(Na, K, Ca, P, Mg), creatinine and urea nitrogen and dietary questionaires concerning sodium, potassium calcium and phosphorus were taken during the two periods of summer(Aug. 1986)and winter(Feb, 1987). The results obtained are summarized as follows: 1) The daily urinary excretion of five cations, creatinine and urea nitrogen is summer and winter was as follows; The sodium content was 57.8 mEq in the summer and 59.4 mEq in the winter ; potassium 20.4 mEq and 23.0 mEq, respectively ; calcium, 5.5 mEq and 3.6 mEq, respectively ; and phosphorus, 27.4 mEq and 19.9 mEq, respectively. Only calcium and phosphours excretions in the urine showed significant differences per season(p<0.05). 2) The average dietary intake per day of sodium was 2349mg in the summer and 2155mg in the winter ; potassium consumption was 1425mg in the summer and 1448mg in the winter ; intake of calcium was 472mg in the summer and 500mg in the winter ; and phosphours consumption was 642mg in the summer and 634mg in hte winter. The sodium-to-potassium consumption ratio 1.6 and 1.5, respectively, in the summer and in the winter and the calcium-to-phosphorus ration was 0.7 in the summer and 0.8 in the winter. The dietary calcium intake showed significant differences between the seasons. 3) The principal source of sodium consumption among preschool children was from seasoning-including talbe salt, soy sauce and instant sauce-which accounted for higher then 45% of the sodium intake in both seasons. The main source of potassium was frutis and vegetables which accounted for 29.6% of the potassium intake in the summer and 25.7% in the winter. Milk and milk products were the primary dource of calcium(higher then 40% in both seasons) 4) In the summer, urinary phosphours levels were weakly reated to systolic blood pressures. (0.05

• 한국식품과학회지
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• 제18권4호
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• pp.249-254
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• 1986

Escherichia coli와 Salmonella typhimurium의 생육을 억제하기 위하여 TGY, TSB (pH 6)의 액체배지에 potassium sorbate와 sodium benzoate를 각각 최고 허용농도의 1/2량인 0.1%, 0.03%로 처리하고 식염을 내염성 기준 농도인 2%로 첨가하여 보존료의 단독 및 병용효과와 식염과의 상승효과를 진탕 및 정치배양 조건에서 조사하였다. E. coli는 진탕배양보다 정치배양하였을 때 보존료의 단독 혹은 병용효과가 더 컸으며 S. typhimurium은 보존료를 단독처리하였을 때에는 억재효과를 보이지 않았으나 병용처리의 경우에 진탕배양에서는 정균효과를 현저하게 나타내었고 정치배양에서는 유도기를 연장시켰다. 식염의 첨가는 E. coli의 경우, 진탕배양에서는 거의 효과를 나타내지 않았으나 정치배양시에는 potassium sorbate 단독처리구 및 potassium sorbate + sodium benzoate병용처리구에서 항균작용을 현저히 증가시켰다. 식염의 상승효과는 S. typhimurium의 경우에 더욱 현저하였는데 진탕 및 정치배양시에 두 보존료와 식염의 혼합구에서 배양 중의 세균수는 오히려 초기농도보다 점점 감소되는 결과를 나타내었다.

• 한국도로학회논문집
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• 제18권6호
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• pp.25-34
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• 2016

OBJECTIVES : This is a basic research for the domestic production of airport-airside deicers. This research selected basic materials for deicers appropriate for the pavement of domestic airports by evaluating the deicing performances of basic materials used in international-standard airport deicers and their impacts on pavements. METHODS : Laboratory investigation was conducted to evaluate the asphalt surface tensile strength, concrete scaling impact, ASR impact, and deicing performances of sodium formate (NaFm), potassium formate (KFm), sodium acetate (NaAc), and potassium acetate (KAc), which are the basic de-icing materials commonly used at international airports, approved by the FAA. In addition, the analyses were also performed on the airside deicer urea, which is currently used in domestic airports. RESULTS : Laboratory investigation confirmed that sodium formate, potassium formate, sodium acetate, and potassium acetate had superior surface tensile strength, concrete scaling impact, and deicing performance compared to airside urea, but they also had greater impacts on concrete ASR. Among these materials, sodium formate had the best asphalt surface tensile strength, concrete scaling impact, and deicing performance, while also having the greatest impact on ASR; hence, mitigation plans for ASR were needed, if it were to be used as airport-airside deicer. CONCLUSIONS : It is necessary to consider additional additives to prevent ASR of concrete pavements when developing airport-airside deicers using sodium formate, potassium formate, sodium acetate, and potassium acetate.

• 동아시아식생활학회지
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• 제19권3호
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• pp.350-355
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• 2009

This study was performed to evaluate the sodium and potassium content of the 19 kinds of side dish purchased from traditional market and super market in Daejeon area. The results are summarized as follows. Sodium content(mg/100 g) among samples was the highest in the Jangachies. The sodium contents of Yeongeun jorim, Bellflower saengchae, Kkaetip jangachies, Chonggak kimchi, Changranjut in super market were significantly higher than those of the traditional market (p<0.05). On the other hand, the sodium contents of the other side dishes in traditional market were significantly higher those in super market. These results suggested that the sodium content of side dishes in the traditional market were higher than those in the super market. Sodium intake from Kimchi and Jangachies per one serving size is estimated significantly highest among samples. Also, potassium content of side dishes were low detected compare to sodium content and potassium content of side dishes in the traditional market were higher than those in the super market. From these results, it was suggested that food labeling (Na content) on the package of side dishes is to be required for lowering Na intake, and standard cooking methods is to be established.