• 한국보건간호학회지
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• 제24권2호
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• pp.311-322
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• 2010

Purpose: This study aimed to examine the compliance to a low-salt diet, sodium intake, and preferred salty taste in elderly patients with hypertension. Methods: A cross-sectional descriptive design was used. Participants were 105 elderly patients with hypertension living in a rural area. The compliance with a low-salt diet, sodium intake, and preferred salty taste, blood pressure, body mass index, and waist circumference were measured, and compared according to the general characteristics and the levels of blood pressure. Descriptive statistics, $X^2$-test, t-test, and ANOVA were used for data analysis. Results: compliance with a low-salt diet was marginally elevated. Sodium intake was relatively high and the main sources were seasonings and vegetables. The participants tended to prefer high levels of salt. Sodium intake was significantly higher the hypertensive individuals (stage I and II) compared to prehypertensive subjects on a normal maintenance diet. Sodium intake from vegetables was also significantly different between the two groups. Conclusion: Nursing intervention for hypertensive elderly patients should include strategies to decrease sodium intake.

• 생명과학회지
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• 제21권10호
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• pp.1487-1493
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• 2011

염농도에 따른 E. tarda CK41의 운동성을 알아보기 위하여 1.0%와 3.5%의 염농도를 가지는 운동성 측정 배지에서 집락의 변화를 관찰한 결과, 3.5% 염농도 조건에서 운동성이 감소하는 것을 확인할 수 있었다. 1.0%과 3.5% 염농도 조건에서의 생육도를 측정해본 결과 각 염농도 조건에 따른 생균수의 차이는 매우 적은 것으로 보아, 높은 염농도에서의 운동성의 감소는 생육정체가 아닌 실질적인 운동성의 차이에 의함을 알 수 있었다. 이러한 염농도에 의한 운동성의 차이가 편모에 의한 것인지를 알아보기 위하여 투과 전자 현미경으로 형태학적 관찰을 해본 결과, 3.5% 염농도에서는 편모의 형성이 되지 않음을 확인하였다. E. tarda는 PFAD와 FDP 두개의 편모 유전자를 가지며 이들간의 아미노산 상동률은 93%로 높은 편이다. 편모의 발현양의 확인을 위하여 PFAD 특이적인 다클론성 항체를 제작하기 위하여, PFAD를 과발현시키는 재조합 플라스미드 pBP793을 구축하여 대장균 발현시스템으로 발현시켜 정제한 후, 토끼에서 면역반응을 유도하여 특이 항체를 제작하였다. PFAD 특이적인 다클론성 항체를 이용한 immunoblot assay 결과, 3.5% 염농도 조건에서 배양한 E. tarda CK41의 경우 1.0% 염농도에서 보다 반응하는 면역 활성 단백질 밴드가 낮은 것으로 측정되었다. 이러한 결과를 종합하여 볼 때, 염농도가 높은 해수환경에서의 운동성의 감소는 E. tarda CK41의 편모 단백질이 제대로 발현되지 않아 기능적인 편모의 형성이 이루어지지 않는다는 것을 예증하고 있다. 향후 연구에서 어떠한 메카니즘에 의해 염농도가 flagellin의 발현을 조절하는지를 밝힐 필요가 있다.

• Journal of Animal Science and Technology
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• 제62권4호
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• pp.577-586
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• 2020

This study was to investigate the effect of salt alone or in combination with phosphate on physicochemical and textural properties, and chemical interactions of low-fat model sausages. pH, color, expressible moisture (EM), cooking loss (CL), proximate analysis, textural profile analysis and low-vacuum scanning electron microscopy were performed. As salt content increased, color tended to decrease, as did EM and CL parameters, indicating that the ability to retain moisture was improved with increased salt levels (p < 0.05). In addition, textural hardness, gumminess and chewiness all increased with increasing salt (p < 0.05). Sausages with 0.3% salt showed the lowest cohesiveness compared to those with salt levels higher than 0.3% (p < 0.05). Addition of sodium tripolyphosphate (STPP) increased pH of sausages. Increasing salt and STPP did not affect lightness (p > 0.05), but did increase redness and yellowness (p < 0.05). The moisture content was higher when the salt and STPP contents were increased (p < 0.05), but no differences in the fat and protein contents (%) were observed (p > 0.05). EM and CL tended to decrease with increasing salt and STPP. In textural properties, the combination of 1.8% salt and 0.3% STPP was the best among other treatment (p < 0.05). Surface microstructure showed a flat and dense structure with increasing salt and STPP. Since the addition of salt and phosphate improved the functionality, textural and physicochemical properties of meat products in this study, meat products will need to be developed in line with consumer's preference.

• 한국대기환경학회지
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• 제19권5호
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• pp.503-513
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• 2003

A single particle analytical technique, called low-Z electron probe X-ray microanalysis (low-Z EPMA) was applied to characterize atmospheric particles collected in Busan, Korea, over a daytime period in Dec. 2001. The ability to quantitatively analyze the low-Z elements, such as C, N, and 0, in microscopic volume enables the low-Z EPMA to specify the chemical composition of individual atmospheric particle. Various types of atmospheric particles such as organics, carbon-rich, aluminosilicates, silicon oxide, calcium carbonate, iron oxide, sodium chloride, sodium nitrate, ammonium sulfate, and titanium oxide were identified. In the sample collected in Busan, sodium nitrate particles produced as a result of the reaction between sea salt and nitrogen oxides in the atmosphere were most abundantly encountered both in the coarse and fine fractions. On the contrary, original sea salt particles were rarely observed. The fact that most of the carbonaceous particles were distributed in the fine fraction implies that their origin is anthropogenic.

• The Korean Journal of Physiology
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• 제7권2호
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• pp.25-30
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• 1973

In 30 rats divided into salt, ethanol and salt plus ethanol groups, the effect of ethanol on the course of hypertension induction with the salt ingestion was studied. The results obtained from the present study are as follows. 1) In salt group mean arterial blood pressure elevated to plateau (about 140 mmHg) in two weeks and the increased blood pressure was well maintained throughout entire experimental period. 2) By four weeks after ethanol ingestion, mean arterial blood pressure of ethanol group was slightly decreased followed thereafter by slow restoration to control value. And it was believed that decline of blood pressure observed in this case probably was not resulted from cardiac depression. 3) As mean arterial pressure in salt plus ethanol group remained rather low compared with that of salt group, it was suggested that ethanol may have a dose reduction effect in the course of hypertension induction by excessive salt ingestion. It was, however, not possible from the result of present study to decide that low blood Pressure in this group was resulted whether from enhanced sodium excretion activity of ethanol or from effect on blood pressure of ethanol itself.

• Advances in concrete construction
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• 제12권5호
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• pp.411-418
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• 2021

Roller compacted concrete (RCC) used in the island reef airport runway will be subjected to the coupling actions of the fatigue impacts and the salt spray cycles, which will accelerate the deterioration of runway concrete and even threaten the flight safety. A cyclic impact testing machine and a climatic chamber were used to simulate the low-velocity fatigue impact and the salt spray cycles, respectively. The physical properties, the microstructures and the porosity of RCC were investigated. The results show the flexural strength firstly increases and then decreases with the increase of the fatigue impacts and the salt spray cycles. However, the decrease in the flexural strength is significantly earlier than the compressive strength of RCC only subjected to the salt spray cycles. The chlorine, sulfur and magnesium elements significantly increase in the pores of RCC subjected to 30000 fatigue impacts and 300 salt spray cycles, which causes the decrease in the porosity of RCC. The coupling effects of the fatigue impacts and the salt spray cycles in the later period accelerates the deterioration of RCC.

• 한국식품영양학회지
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• 제10권2호
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• pp.193-200
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• 1997

키토산을 첨가한 저식염 기능성 고추장을 제조하여 숙성 기간별로 이화학적 성분 변화 및 미생물 변화를 조사하였다. 속성 기간 중 회분, 조지방, 조단백질은 젖산 및 키토산의 농도에 따라 별 차이를 보이지 않았으나 수분 함량은 전체적으로 증가하였고, 특히 6% 식염첨가구에서 가장 높은 4.23% 증가를 나타내었다. pH와 적정산도는 키토산 농도에 따라 유의성 있는 변화는 없었다. 알코올 농도는 숙성기간 중 계속 증가하여 4주째에는 0.35~2.19%까지 증가하였으나, 환원당은 숙성 2주까지 증가하여 26.1~27.3%에 이른 후 다시 감소하였고 키토산 농도가 높을수록 알코올 생성과 환원당 감소는 억제하는 것으로 나타났다. 키토산의 첨가가 $\alpha$-amylase의 활성은 약간 저해하였으나, $\beta$-amylase, 산성 protease, 중성 protease의 활성에는 큰 영향을 미치지 않았다. 산성 protease의 경우 9% 식염첨가구에 비하여 6% 식염첨가구 및 6% 식염+젖산, 키토산 첨가구의 효소 활성이 높게 나타났다. 아미노태 질소는 키토산 농도에 관계없이 6% 식염 첨가구들이 9% 식염첨가구에 비하여 전체적으로 높았으며, 암모니아태 질소는 키토산 농도가 높을수록 억제하는 것으로 나타났고, 특히 6% 식염 첨가구의 경우 숙성 4주째에는 170.2mg%까지 증가하였다. 세균수는 숙성 초기 급격히 감소한 후 1주 이후부터는 일정 수준을 유지하였고, 효모수는 숙성 2주까지 증가하다가 감소하는 경향이었다. 키토산 농도가 증가할수록 세균 및 효모의 수도 약간 감소하였다. 이상의 결과에서 키토산 첨가의 최적 농도는 0.25%이었다.

• 펄프종이기술
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• 제38권5호
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• pp.24-30
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• 2006

This study was performed to characterize inverse emulsion type cationic polyacrylamide (PAM) and to compare with powder and salt dispersion type PAMs as a retention and drainage aid. Salt dispersion type PAM has defects of high amount of salt which increases conductivity of white water, low active polymer contents and relatively worse retention and drainage properties than others because of its low molecular weight. Powder type PAM has benefit of high active polymer contents and good retention and drainage properties, but defects of low dissolution speed and insoluble particle generation were observed. However, inverse emulsion type showed the best retention and drainage aids among them by controlling molecular weight and morphology easily and it had relatively higher active polymer contents and better solubility.

• 한국수산과학회지
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• 제16권2호
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• pp.133-139
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• 1983

정어리를 효율적으로 이용하기 위한 하나의 방안으로서, 식염농도가 낮은 정어리젓의 가공조건을 설정하고자 젖산, sorbitol, glycerin, 에틸알코올을 첨가하여 숙성 중의 pH, 휘발성염기질소 등의 변화를 관능검사와 더불어 실험한 결과 정어리젓의 최적가공조건은 정어리육에 대하여 젓산 $0.5\%$, sorbitol $6\%$, 에틸알코올 $6\%$를 젓담금할 때 첨가하여 60일간 숙성시키는 것이라는 결론을 얻었다.

• Journal of Microbiology and Biotechnology
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• 제25권12호
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• pp.2049-2057
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• 2015

Various salt concentrations (1.0%, 1.3%, 1.6%, 1.9%, and 2.1% labeled as sample A, B, C, D, and E, respectively) were investigated for microbial diversity, identification of Lactic Acid Bacteria (LAB) in salted kimchi cabbage, prepared under laboratory conditions. These samples were stored at 4°C for 5 weeks in proper aluminum-metalized pouch packaging with calcium hydroxide gas absorber. A culture-independent method known as polymerase chain reaction - denaturing gradient gel electrophoresis was carried out to identify LAB distributions among various salt concentration samples that had identified 2 Weissella (W. confusa and W. soli), 1 Lactobacillus (Lb. sakei), and 3 Leuconostoc (Lc. mesenteroides, Lc. lactis, and Lc. gelidum) in the overall kimchi samples. The pH, titratable acidity, viable cell counts, and coliform counts were not affected by salt variations. In order to assess sensory acceptance, the conducted sensory evaluation using a 9-point hedonic scale had revealed that samples with 1.3% salt concentration (lower than the manufacturer's regular salt concentration) was more preferred, indicating that the use of 1.3% salt concentration was acceptable in normal kimchi fermentation for its quality and safety. Despite similarities in pH, titratable acidity, viable cell counts, coliform counts, and LAB distributions among the various salt concentrations of kimchi samples, the sample with 1.3% salt concentration was shown to be the most preferred, indicating that this salt concentration was suitable in kimchi production in order to reduce salt intake through kimchi consumptions.