• Journal of Bio-Environment Control
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• v.19 no.4
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• pp.317-323
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• 2010

This study aimed to examine a suppression effect of salinity on extension rate of stem elongation of cucumber seedlings (Cucumis sativus L.) grafted with roots of figleaf gourd plant. The effects of application methods, timings, and concentrations of two salt types, sodium chloride (NaCl) and calcium chloride ($CaCl_2$), were compared to untreated control plants. In result, an obvious suppression effect on the excessive elongation of stem was obtained by both sub-irrigated and medium-mixed NaCl salt. An improvement in quality of transplants was also obtained by the sub-irrigated NaCl salt. Foliar-applied NaCl caused visible leaf injury when the concentration was higher than 40 mM; but, with no effect on suppressing the stem elongation. When the NaCl was applied at 7 days after grafting, a higher concentration of NaCl was demanded for suppressing the stem elongation compared to an application at the day of grafting. No effect of the NaCl salt on the fresh weights of 36-day grown plants was observed; but, there was a negative effect on the number of female flowers at a high temperature season. Overall, the NaCl salt was more effective on slowing down the stem elongation and had the lower incidence of leaf injury than the $CaCl_2$ salt.

• Journal of Animal Science and Technology
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• v.50 no.4
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• pp.551-560
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• 2008

This study was carried out to investigate the effect of Opuntia ficus indica(prickly pear) pigment and sodium lactate on nitrite-reduced sausages. The a* value, total bacterial counts, pH, water holding capacity, texture analysis, sensory evaluation of sausages, body weight gain and blood glucose of rat for 4 weeks were not significantly different between the control and treatments. However, 2-thiobarbituric acid(TBA) values and cholesterol(total, LDL, HDL) and neutral fat of blood were significantly different between the control and treatments(P<0.05). TBA value was lower in control and cholesterol and neutral fat were lower in treatments. Among the treatments T2(30ppm of nitrite+2% of sodium lactate+0.2% Opuntia ficus indica pigment) was the most effective. In conclusions, this study suggested that T2 can reduce adding level of nitrite from 100 ppm to 30 ppm without any changes in color, shelf life and flavor of sausages. In addition, it had the effect on the reduction of cholesterol and neutral fat in blood.

• Journal of Animal Science and Technology
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• v.52 no.1
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• pp.43-50
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• 2010

The study was carried out to investigate the effects of chitosan-adding (0.5-1.5%) on nitrite-reduced (30 ppm) and sodium lactate-reduced (0-2%) sausages to avoid using excessively sodium lacte, which is substituted for sodium nitrite, The number of 24 rats for blood properties were used in this experiment and raised for 1-4 weeks. The color of sausages showed significant differences each treatment (p<0.05) and $a^*$ (redness) had the highest value in control (nitrite 100 ppm) and $b^*$ (yellowness) had the lowest value in T3 (nitrite 30 ppm + sodium lactate 0% + chitosan 1.5%). There were not significant differences in pH (5.53-5.66) and water holding capacity (66.06-69.75%) between control and two treatments (T1, nitrite 30 ppm + sodium lactate 2% + chitosan 0.5%; T2, nitrite 30 ppm +sodium lactate 1% + chitosan 1%), but T3 had significant differences in pH (5.06) and water holding capacity (62.44%), respectively. Springiness, cohesiveness, chewness and adhesiveness in texture analysis had not significant differences between control and three treatments, but hardness and gumminess had lower values in control than in three treatments. Appearance and color in sensory evaluation had higher values in control than in T1, but texture and flavor had lower values than in three treatments. Microbial counts had not significant differences in control, T2 and T3 for 1 week, for 3 weeks, it showed the lowest value in control than in three treatments. Anti-oxidant activity (TBARS) in sausages were more effective in control (p<0.05). The body weigh gain of rat were significantly increased in three treatments and also neutral fat, total cholesterol, LDL-cholesterol were significantly decreased in three treatments. However, T1 treatment had higher blood glucose content and significantly decreased in HDL-cholesterol, compared with control, but T2 and T3 treatments showed similar results in body weight gain and blood properties. So, through the addition of chitosan, it's possible to manufacture nitrite-reduced and sodium lactate-reduced sausage which is supplemented its function.

• Journal of Life Science
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• v.17 no.7 s.87
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• pp.990-995
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• 2007

We tested the effect of sodium tungstate, which disturbs the molybdenum cofactor formation, on the activities of aldehyde oxidase(AO) and the growth of maize(Zea mays) primary roots. As reported in other plants, sodium tungstate inhibited AO also in the maize root concentration-dependently. The inhibitory effect of sodium tungstate was observed only when the inhibitor was applied to the living plants. Application of tungstate to the extracted protein did not show any effect. Western analysis revealed slightly decreased level of AO protein in the presence of tungstate, indicating a positive feedback of gene regulation by the product. We also tested the effects of tungstate on the root growth. The elongation of primary root and the development of lateral roots, which are sensitive to the absolute level of auxin, were decreased in the presence of sodium tungstate. However, the gravitropic curvature of the primary root, which is dependent on the relative amount of auxin at both sides, was unaffected. These data suggested the decrease of auxin biosynthesis by the application of tungstate. However, the level of free IAA was unaffected by tungstate application. We discuss the possible explanations for the observed results.

• KSBB Journal
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• v.14 no.3
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• pp.309-314
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• 1999

In order to produce high concentration of sodium gluconate, optimization of the fermentation conditions, such as glucose concentration, inoculum size, dissolved oxygen concentration and glucose feeding method, was examined. When the glucose concentration was maintained in the range of 30∼50 g/L during the batch fermentation, glucose conversion yield and productivity were 92.2% and 6.0 g/L/hr, respectively. In the case of the low concentration below 30 g/L, the yield decreased by about 25%. As the inoculum size increased above 20%(w/v), lag phase was shortened but the productivity decreased. The dissolved oxygen level of 60∼70% was shown to be the threshold point for 75% of increase in the productivity of sodium gluconate. Finally, optimal glucose feeding rate was determined using various feeding methods such as exponential feeding, feeding based on the average glucose consumption rate and was determined using various feeding methods such as exponential feeding, feeding based on the average glucose consumption rate and on the oxygen uptake rate and etc. Our result shows that glucose feeding, based on the oxygen uptake rate is a very simple, efficient and robust method, especially when oxygen is consumed as a substrate for the bioconversion. Using the above glucose feeding strategy under the optimized condition, 255 g/L of sodium gluconate concentration, 12 g/L/hr of productivity and 95% of glucose conversion yield were achieved with A. niger ACM53.

• Journal of Food Hygiene and Safety
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• v.31 no.3
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• pp.153-166
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• 2016

The purpose of this study was to investigate consumers' perceptions on monosodium L-glutamate (MSG) in social media. Data were collected from Naver blogs and Naver web communities (Korean representative portal web-site), and media reports including comment sections on a Yonhap news website (Korean largest news agency). The results from Naver blogs and Naver web communities showed that it was primarily mentioned MSG-use restaurant reviews, 'MSG-no added' products, its safety, and methods of reducing MSG in food. When TV shows on current affairs, newspaper, or TV news reported uses and side effects of MSG, search volume for MSG has increased in both PC and mobile search engines. Search volume has increased especially when TV shows on current affairs reported it. There are more periods with increased search volume for Mobile than PC. Also, it was mainly commented about safety of MSG, criticism of low-quality foods, abuse of MSG, and distrust of government below the news on the Yonhap news site. The label of MSG-no added products in market emphasized "MSG-free" even though it is allocated as an acceptable daily intake (ADI) not-specified by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). When consumers search for MSG (monosodium L-glutamate) or purchase food on market, they might perceive that 'MSG-no added' products are better. Competent authorities, offices of education and local government provide guidelines based on no added MSG principle and these policies might affect consumers' perceptions. TV program or news program could be a powerful and effective consumer communication channel about MSG through Mobile rather than PC. Therefore media including TV should report item on monosodium L-glutamate with responsibility and information based on scientific background for consumers to get reliable information.

• Journal of the korean academy of Pediatric Dentistry
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• v.41 no.3
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• pp.218-224
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• 2014

This study was designed to evaluate the effectiveness of 5% sodium fluoride-polyvinyl alcohol (NaF-PVA) tape influencing enamel remineralization by analysing enamel surface microhardness (SMH) and variation of ${\Delta}F$ of QLF. After enamel demineralizing of specimen, these 60 specimens with average KHN of microhardness ranging from 50 to 100 and with ${\Delta}F$ of QLF ranging from -15 to -25 were divided into four groups : group 1 (control group), group 2 (NaF-PVA), group 3 (fluoride varnish, FluoroDose$^{(R)}$ varnish), group 4 (Casein phosphopeptide-amorphous calcium phosphate, Tooth mousse plus$^{TM}$). These specimens were treated with materials and then immersed in artificial saliva. We measured remineralization rate each using surface microhardness (SMH) and Quantitative light-induced fluorescence digital (QLF-D). As a result, NaF-PVA tape is better than group 1, 4 and have comparable remineralization effect with group 3 (p < 0.05).

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.58-65
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• 1996

The effects of sodium carbonate (Na), potassuim carbonate (K) and their mixtures (Na/K=0.7-2.0) on pasting properties by amylograph and mixing properties by farinograph of wheat flour (9.45% protein), and of alkali mixtures (0.16%) on noodle property were examined. The concentrations of alkali used were 0.08%, 0.10% and 0.16% based on flour weight (14% mb). The salt (1.7%) and alkali decreased the initial pasting temperature but increased the amylograph peak viscosity. The peak viscosity increased with the increase of alkali concentration, but the mixing ratio at a fixed concentration had no effect on peak viscosity. The farinograph absorption decreased by salt, but the effect of salt diminished in the presence of alkali. The salt and alkali increased the farinograph stability, of which the former was more pronounced. The effect of alkali alone and mixtures in the presence of salt on amylograph and farinograph were essentially the same regardless the concentrations and mixing ratios. The yellowness and breaking force of dry noodle prepared with salt and alkali was higher than that prepared with salt only. The weight and volume gain of the optimum cooked noodle remained essentially constant, but the shear force and compression force were increased by the alkali.

• Journal of Sericultural and Entomological Science
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• v.19 no.1
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• pp.19-23
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• 1977

In the previous short communication, the authors reported the applicability of Sodium Hyplochoride solution to silkworm rearing industry as a disinfectant after confirmed the fact that the chemical agent is capable to kill most of the pathogens of silkworm diseases. The authors, in the present study, attempted to investigate the influence of the chemical on the growth of silkworm larvae and the effect on the disinfection of silkworm larvae to inactivate the pathogen of yellow muscardine disease, Isaria farinosa and the results obtained are summarized as fellows. 1. The chemical agent did not affect the growth of silkworm larvae, when it was applied on silk-worm body with the concentration of 1,3,5 per cent of the agent during the rearing period. 2. The Sodium Hypochloride solution did not give any damage to silkworm larvae when larvae were fed up with 1,3,5 per cent of the solution. 3. In the bioassay of the solution on disinfection of larvae inoculated with yellow muscardine disease pathogen, the fact that the agent could control the disease was observed by showing much low infection rate in 3.5 per cent treatment compared to non-treatment control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.3
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• pp.409-419
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• 2016

The objective of this study was to investigate dietary sodium sources at the dish level in 228 university students (71 men, 157 women) in Gyeonggi-do. Daily sodium intake was estimated from a validated 125-dish frequency questionnaire. In men, body mass index, systolic blood pressure, and sodium intake were significantly higher than in women. Men showed higher sodium intake from soups, fish or shellfish dishes, meat dishes, and soybean dishes than women. The dishes that most largely contributed to daily sodium intake were Napa cabbage kimchi and ramen in both men and women. In addition, relatively higher amounts of sodium from ramen were consumed in men, whereas cookies were the 5th highest sodium source in women. In both men and women, the high sodium intake groups consumed more sodium from kimchi, dishes cooked with kimchi, dishes with broth, and salted mackerel than the low sodium intake group. There were significant differences in major dishes contributing to between-person sodium intake variations between men and women. Short rib soup for men and Korean sausage for women were the largest contributors to sodium variations, which are common dishes served with salt. Men consumed more drinks and also more sodium from drinks than women. In conclusion, there were significant differences in major dishes contributing to absolute and between-person sodium intake variations in university students between men and women. Further studies on effects of gender on blood pressure, sodium and drink intake, and obesity are necessary.