• Journal of Food Hygiene and Safety
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• v.13 no.4
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• pp.360-364
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• 1998

The sun-dried, refined, and processed salt (roasted and bamboo salt) manufactured in Chonbuk province were analyzed their chemical compositions and minerals including heavy metals for safety evaluation. Average content of each eomponent as the lowest and the highest were as follows-pH; 6.80 (refined) to 10.35 (bamboo), water content; 0.13% (bamboo) to 10.7% (sun-dried), sodium chloride; 96.6% (roasted) to 84.3% (sun-dried), 804; 0.59% (bamboo) to 3.0% (sun-dried), water insoluble matters; 0.001% (refined) to 1.98% (bamboo), acid inoluble matters; <0.001% (refined) to 0.21% (bamboo), calcium; 0.038% (refined) to 0.213% (sun-dried), magnesium; 0.111% (refmed) to 1.078% (sun-dried), lead; 0.45 ppm (refmed) to 1.15 ppm (bamboo). Cadminium, arsenic and mercury were not detected in all salt. As the analytical results, all salts were differtent in their chemical compositions and safe in view of heavy metals.

• KOREAN POULTRY JOURNAL
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• v.36 no.2 s.412
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• pp.151-153
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• 2004

세균성 감염 관절염은 활액막염(synovitis)으로서 활액막에 염증이 생겨 발병하게 된다. 일반적으로 관절염과 건초염(tenosynovitis)은 동시에 발생하는 경향이 있으며, 관절염이 발병한 브로일러 종계는 결국 도태시킬 수밖에 없다.

• 건강소식
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• v.30 no.1 s.326
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• pp.6-9
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• 2006

관절염은 관절에 염증을 일으키는 현상을 말하며, 염증이란 병든 부위에 부종, 홍조, 발열, 동통과 같은 병리학적인 반응을 특징으로 한다. 관절염은 그 자체가 병명이 아니고 어떤 질환의 한결과로서 나타난다. 그러므로 관절염이 발생하면 그 원인 질환이 무엇인지 찾아보아야 한다. 관절염의 종류는 무려 100여 가지가 넘으며 퇴행성 관절염, 류머티스 관절염, 통풍성 관절염, 루푸스, 통풍 등이 일반적으로 흔한 종류이다.

• Applied Biological Chemistry
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• v.35 no.5
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• pp.399-403
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• 1992

The amounts of salt diffused into radish after immersing in various concentrations of salt solution at different temperatures were measured and the changes of radish texture by the salt diffusion were estimatedwith the viscoelastic constants of a 3 element solid model determined by a stress relaxation test. While the amount of salt diffused throught radish was increased with increasing the salt concentration and soaking temperature, the istantaneous stress, equilibrium elastic solid and viscoelastic constants of radish were decreased. Also the degree of stress relaxation and equilibrium elastic solid approached the same or zero values, as salt concentration was further increased. Viscoelstic constants as well as salt diffusion were more influenced by lower salt concentration with increased temperatures.

• Korean journal of food and cookery science
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• v.2 no.1
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• pp.38-44
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• 1986

Effects of the kind and concentration of salt on oxidation of lipids and on formation of flavor components have been studied with four varieties of fermented anchovies prepared with 20％ sun-dried salt(sample B) , 12% refined salt (sample C), 16.5％ refined salt (sample D) and 16. 5% refined salt Plus 25％ brine (sample E). The sample B showed higher peroxide and TBA value and also higher content of TMA thar. those prepared with refined salt. The amounts of amino-N and VBN in sample B appeared larger than in sample D but was in a similar level with those in sample C. On the other hands, much smaller amounts of lactic and succinic acid were observed in sample B compared with in sample C and D. Sample C revealed the highest level of lactic acid among the samples tested. The changes in the amounts of each free amino acid displayed similar tendencies in all samples, except decreasing tendency of tyrosine in sample B and increasing tendency of aspartic acid in sample C. Also observed was lower IMP and inosine level in sample B than in C and D, but hypox-anthine level was higher in B. In general, sample I indicated remarkably lower values of experimental data in all cases mentioned above, but the highest TBA balue.

• Journal of Korean Society of Environmental Engineers
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• v.31 no.7
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• pp.515-520
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• 2009

This study investigated the influence of oxyanions (nitrate, carbonate, phosphate) on the attachment of bacteria (Bacillus subtilis) to Al-Fe bimetallic oxide-coated sand using column experiments. Results showed that bacterial attachment to the coated sand was independent of nitrate concentration. Bacterial mass recovery remained constant (10.9${\pm}$0.2%) with varying nitrate concentrations (0.1, 1, 10 mM). In case of carbonate, mass recovery increased from 25.6% to 39.0% with increasing carbonate concentration from 0.1 mM to 1 mM, and mass recovery also increased from 50.9% to 78.9% at the same concentration condition in case of phosphate. This phenomenon could be attributed to the hindrance effect of carbonate and phosphate to bacterial attachment to the coated sand. Meanwhile, with increasing carbonate/phosphate concentration from 1 mM to 10 mM, mass recovery decreased from 39.0% to 23.8% and from 78.9% to 52.6%, respectively. This phenomenon could be ascribed to the enhancement effect of free carbonate/phosphate ions present in solution phase due to increasing carbonate/phosphate concentration, which increase ionic strength and thus enhance bacterial attachment to the coated sand. In our experimental conditions, the effect of phosphate to bacterial attachment to the coated sand was the greatest among phosphate, carbonate, and nitrate.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.9
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• pp.1301-1304
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• 2012

Mineral contents of various salts were determined by the ICP-OES method. Bamboo salt (baked 9 times) contained more potassium, calcium, magnesium, and manganese, compared to purified and solar salts. Bamboo salt had a pH of 11.04, higher than those of purified (6.29) and solar (9.13) salts. Contents of [$OH^-$] were measured by using the FT-IR spectra. Bamboo salt exhibited higher reduction potential and contained more OH groups than purified and solar salts. The reduction peak of bamboo salt was observed to be about three times broader than that of solar salt in terms of redox potential amperometry. At a salt concentration of 25%, bamboo salt showed higher radical scavenging activities (81.4%) than solar (5.0%) and purified (2.0%) salts, as evaluated by DPPH assay. Bamboo salt revealed alkaline property, more OH groups and antioxidative activity.

• Proceedings of the Korea Contents Association Conference
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• 2013.05a
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• pp.25-26
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• 2013

염관리법 제정 이후 천일염산업이 활성화되고 있다. 최근 미네랄과 칼슘 등의 풍부한 영양성분이 함유된 국내산 천일염의 판매량이 급증하고 있다. 우수한 품질이 알려지며 외국 시장에도 수출이 이루어지고 있다. 국내 외 시장에서 명품 천일염으로 자리잡기 위해서는 품질이 우선이지만 패키지 디자인도 중요하다. 국내 수입 천일염 패키지의 다양한 색상보다 국내 천일염 패키지의 색상은 관용색을 주로 사용하고 있어 주목성이 떨어진다. 패키지디자인에서 색상은 중요한 요소 중 하나이다. 컬러 마케팅이 중요한 요즘 한 번 구입한 브랜드를 재구입할 수 있도록 소비자의 머리에 제품의 색상이 각인될 수 있는 컬러 선택이 중요하다. 이를 위해 수입 천일염 패키지디자인의 색상과 국내산 천일염 패키지디자인의 색상을 비교분석하여 국내 천일염 패키지디자인의 개선 방향을 모색하고 더 나은 부가가치를 창출하고자 한다.

• Pediatric Infection and Vaccine
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• v.12 no.2
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• pp.149-156
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• 2005

Purpose : Acute septic arthritis and acute osteomyelitis are not rare diseases in pediatric population. But when the diagnosis is delayed or inappropriate treatments are given, permanent disabilities of joint or bone can be followed. We analysed clinical manifestations, laboratory findings, X-ray findings, causative microorganisms and antibiotic susceptibility results of the two diseases in children. Methods : During January 1992 and May 2002, we conducted a retrospective study of 103 children who were diagnosed as acute septic arthritis and acute osteomyelitis. We selected out 34 children who had positive culture results in the blood or involved sites. Results : 19 cases were diagnosed as acute septic arthritis and 15 cases were acute osteomyelitis. These diseases were most common in preschool children and next in neonates. Hip joints and tibia were the most common sites in each disease. X-ray findings showed abnormalities in 6 cases(36%) of acute septic arthritis and 7 cases(50%) of acute osteomyelitis on admission. The most common microorganism isolated from the involved sites was Staphylococcus aureus; 12 out of 14 cases in acute septic arthritis and 6 out of 13 cases in acute osteomyelitis. Conclusion : It is difficult to make a clear initial diagnosis of the two diseases. We could not find any differences between these two diseases on clinical manifestations such as fever, swelling, tenderness and limitation of movements in joint and bone. The most common microorganism was Staphylococcus aureus.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.72-80
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• 2007

This study was carried out to investigate the effects of various salts on the physical and fermentative characteristics of doughs and on the quality of white pan breads produced using purified salt, Korean solar salt, Chinese solar salt, Mexican solar salt, washed and dehydrated salt, roasted salt, and bamboo salt. In farinogram patterns, dough prepared using the purified salt had the highest water absorption. Extensograms showed that the resistances and resistance/extensibility ratios of the doughs with the solar salts were higher than those with the purified salt. In amylograms, the dough with the bamboo salt had the highest viscosity value. A specific volume was the smallest in the bread with the Korean solar salt (4.11 mL/g), while the largest with the Mexican solar salt (4.85 mL/g). A baking loss rate of the bread prepared with the Korean solar salt (10.34%) was less compared to other samples (10.91 $\sim$ 11.65%). The crust of the bread added with the Korean solar salt showed higher L value and lower a value while its crumb showed the highest b value. A sensory evaluation indicated that significant differences in some characteristics of the breads were observed in the breads prepared with the Korean solar salt and Mexican solar salt. However, flavor, taste, and overall acceptability showed no significant differences among all breads prepared with different salts.