• Journal of Pharmaceutical Investigation
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• v.32 no.4
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• pp.277-284
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• 2002

Lansoprazole, pharmaceutics for acid-related diseases, is unstable in low pH environments and generally coated with enteric polymer to obtain gastroresistance in stomach. Because its storage stability is influenced by acidic substitutes of enteric polymer, alkaline chemicals wεre generally addεd to dosage form as a stabilizer. In this experience, we coated lansoprazole bead with sodium alginate and evaluated the effect of bead size and sodium alginate coating on the storage stability and dissolution profile of lansoprazole. Sodium alginate solution containing lansoprazole was sprayed as a droplet into 3% (w/v) $CaCl_2$ solution and the resultant bead was coated with starch, sodium alginate, and hydroxypropyl methylcellulose phthalate. The content of lansoprazole granule not coated with sodium alginate decreased to 57.96% of initial content when stored at a severe condition for 4 weeks, but that of lansoprazole granule coated with sodium alginate before enteric coating decreased little and as the thickness of sodium alginate film increased, the content of bead didn't decreased for 4 weeks. Sodium alginate film also improved the gastroresistance without much influencing the maximum dissolution rate.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.4
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• pp.586-591
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• 2000

This study was conducted to investigate the effect on quality of low fat pork patties containing various hydrocoloids such as sodium alginate, carboxymethy1 cellulose (CMC) and zanthan gum. Moisture contents of raw, cooked and reheated patties of control patty (20% fat) were lower than those of the hydrocolloids-added patties, and fat content patties was higher than other patties. Colors of raw and reheated patties were not different among four kinds of patties, but L-value of cooked patty adding sodium alginate and b-value of control patty were low significantly in comparison with other patties. Cooking and final yield of hydrocolloids-added patties was high significantly in comparison with control patty. Fat retention of cooked control patty was lower than hydrocolloids-added patties, and fat retentions of retention four kinds of patties were 89.7~93.1%. Hardness of cooked and reheated patties adding xanthan gum was low significantly in comparison with other patties, and chewiness was high in theorder of control patty, CMC, sodium alginate and xanthan gum. In case of water holding capacity, cooked and reheated hydrocolloids-added patties, and juiciness was superior in the order of xanthan gum, sodium alginate, CMC and control patty. On the whole, textural and sensory characteristics of patties containing hydrocolloids were superior to control patty.

• Advances in concrete construction
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• v.9 no.3
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• pp.279-287
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• 2020

This paper focuses on the engineering properties of Bentonite-Cement-Sodium silicate (BCS) grout, which was prepared by partially replacing the ordinary Portland cement in Cement-Sodium silicate grout with lithium bentonite (Li-bent) and sodium bentonite (Na-bent), respectively. The effect of different Water-to-Solid ratio (W/S) and various replacement percentages of bentonite on the apparent viscosity, bleeding, setting time, and early compressive strength of BCS grout were investigated. The XRD method was used to detect its hydration products. The results showed that both bentonites played a positive role in the stability of BCS grout, increased its apparent viscosity. Na-bent prolonged the setting time of BCS, while 5% of Li-bent shortened the setting time of BCS. The XRD analysis indicated that the hydration products between the mixture containing Na-bent and Li-bent did not differ much. Using bentonite as supplementary cementitious material (SCM) to replace partial cement is a promising way to cut down on carbon dioxide emissions and to produce low-cost, eco-friendly, non-toxic, and water-resistant grout. In addition, Li-bent was superior to Na-bent in improving the strength and the thickening of BCS grouts.

• The Korean Journal of Physiology
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• v.10 no.2
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• pp.23-28
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• 1976

Author have already reported that urinary aldosterone excretion of the Korean who usually eat high sodium diet is significantly lower comparing with the American, although the plasma aldosterone concentration is identical in the former with that of the latter. Measurement of urinary aldosterone excretion and Plasma concentration only is insufficient to establish the pressence and/or mode of evolution of the Korean. In this experiments, aldosterone secretion rate(ASR) was measured in normotensive Korean during high and low dietary sodium intake with or without additional potassium supply. Results were as follows; 1) In normal Korean, dietary sodium restriction resulted in appreciable increase in ASR, and a sustained increase in urinary aldosterone excretion with an increase in plasma level. 2) Oral potassium loading easily stimulated the adrenal cortex of the Korean who already adapted to a high sodium diet when dietary sodium is still identical with not·mal American. 3) Quantitative relationships between aldosterone secretion rate, plasma concentration and urinary excretion of aldosterone were altered by potassium loading. 4) Urinary aldosterone excretion didn't reflect concurrent increase aldosterone secretion in subjects with Potassium intake. It was discussed that the changes of tile relationships and of adrenal hyper response on Potassium Beading in the Korean will be elucidated by measuring the metabolic clearance rate.

• Journal of Microbiology
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• v.35 no.2
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• pp.103-108
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• 1997

To improve the detection of methicillin resistant staphylococci, lowered incubation temperature (30.deg.) and inclusion of sodium chloride in media have been empirically recommended. However, in this study, we found that sodium chloride in Peptone-Yeast Extract-K$\_$2/HPO$\_$4/ (PYK) medium decreased methicillin minimum inhibitory concentrations. Divalent cations were shown to restore the expression of staphylococcal methicillin resistance. However, when it was determined by efficiency of plating, sodium chloride increased methicillin resistance expression on agar medium in which higher divalent cations were contained in the agar medium. The decrease of minimum inhibitory concentrations at 30.deg.C by sodium chloride occurred in Brain Heart Infusion but did not occur in other media investigated. Interestingly, both PYK and Brain Heart Infusion media had peptone, which contain cholic acids having detergent activities. Inclusion of sodium chloride in PYK caused a higher rate of autolysis. Penicillin binding protein 2a that has a low affinity to beta-lactam antibiotics, was highly inducible in methicillin resistant Staphylococcus epidermidis strains. In this study, we found that autolysins that are activated by the sodium chloride decreased the minimum inhibitory concentration at 30.deg.C, and peptidoglycan is weakened due to the presence of methicillin. Peptone in the media may aggravate the fragile cells. However, stabilization due to the presence of divalent cations and production of penicilin binding protein 2a increase the survival of staphylococci.

• Korean journal of food and cookery science
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• v.31 no.4
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• pp.477-484
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• 2015

The objective of this study was to investigate the awareness of the meaning of a low-sodium diet as well as the self-reported preference of saltiness and sodium-intake related dietary behaviors for university students in Busan. A survey was conducted with 977 students (male: 512, female: 465). For the self-reported preference of saltiness, 45.8% of the participants reported 'moderate' preference, 35.3% reported 'salty' preference, and 18.8% reported 'unsalty' preference. Males had significantly higher scores than females (p<0.01). Regarding awareness of the meaning of a low-sodium diet, 20.8 % of the students did not recognize the phraseand, males had significantly lower awareness than females (p<0.01). The 'salty' group had a significantly lower rate than others (p<0.01). Males had significant higher sodium-related dietary behaviors scores than females for the following questions 'I often eat dried seafood and salted seafood', 'I usually eat all the broth in soups or stews' (p<0.01), 'I usually eat a lot of kimchi and salt-pickled vegetables', 'I usually eat soy dip or hot pepper dip with sushi and fritters' (p<0.05). Mean scores for sodium-related dietary behaviors by self-reported preference of saltiness were 2.49/5.00 (unsalty), 2.87/5.00 (moderate), and 3.19/5.00 (salty), respectively. There was a statistically significant difference between the groups (p<0.01). The lower the scores for the self-reported preference of saltiness, the lower the scores for sodium intake-related dietary behaviors (p<0.01). The average score for sodium-related dietary behaviors in the group familiar with the meaning of a low-sodium diet was significantly lower than that of the group that 'did not know' (p<0.01).

• Food Science and Preservation
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• v.22 no.6
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• pp.859-866
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• 2015

The purpose of this study was to develop a supplemental healthy food that can help prevent high blood pressure-related diseases caused due to the excessive consumption of sodium in salt. This was achieved by using ion-displacement techniques to produce mineral salt with lower sodium content by using fermented brown rice by-products rich in minerals. Mineral salt containing 2019.2 mg/100 g of potassium, 678.5 mg/100 g of magnesium, 48.7 mg/100 g of calcium, and 19.5 mg/100 g of sodium was obtained by fermenting brown rice by-products to create a culture medium for the mineral salt. Mineral salt containing 1769.7 mg/100 g of potassium, 573.6 mg/100 g of magnesium, 35.3 mg/100 g of calcium, and 19.5 mg/100 g of sodium was obtained by filtering and refining the by-product extract of fermented brown rice. The results showed that when the stream velocity of the instrument used for electrolysis was 200 mL/min and the current and the concentration of the reactive liquid in the purified water chamber were higher, the effect of electrolysis was greater. Ion hot water extraction of the fermented brown rice by-products improved by up to 95% and was collected as purified water within 90 min of the reaction time. Chloride ions with pH 7.4 were produced by mixing sodium hydroxide in a purified saline water chamber with electro-analyzed water. The salt produced in this study contained low sodium, 5.7~30%, as compared to 40% sodium content of the normal salt.

• Archives of Pharmacal Research
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• v.16 no.1
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• pp.1-5
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• 1993

The reaction of sulfhydryl groups in human serum ablumin with bacteriostatic and hypotensive notrosating agents such as sodium nitorprusside and sodium nitrite has been examined. The low reactivity of sodium nitroprusside to sulfhydral groups in albumin has been observed and the sterical inaccessilibility of the agent site which sulfhydryl group resides was implicated. The reaction of sodium nitrite with albumin was highly influenced by pH and little reactivity was observed at physiological pH. On the other hand, the reaction between albumin and S-nitrosoglutatione, an intermediate induced from the reaction of glutathione and nitrosating agents, resulted in the rapid decrease of free sulfhydryl groups in albumin. S-Nitrosylation of the sulfhydryl group by S-nitrosoglutathione and the subsequent production of mixed disulfide is the probable route of modification. In the physiological system, S-nitroso-glutathione may act as an active intermediate in expressing reacivity of nitrosating agents to sulfhydryl groups in albumin.

• Journal of the Korean Applied Science and Technology
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• v.32 no.2
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• pp.296-301
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• 2015

The experiment was performed for in order to remove NOx which is generated in the Ship's engine. it was performed test in order to remove NOx which is generated in the Ship's engine. It was used as the oxidizing agent sodium chlorite. Use the oxidizer is nitrogen monoxide was oxidized to nitrogen dioxide. and was tested pH adjustment to increase the efficiency of oxidizing. An aqueous solution of sodium hydroxide was used for the nitrogen dioxide absorbent. Low concentration of the solution, it showed a high efficiency. improves the absorption efficiency by add additives.

• Proceedings of the KSME Conference
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• 2004.11a
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• pp.1058-1062
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• 2004

High-temperature cylindrical stainless steel/sodium heat pipe was manufactured and tested under long-term operation. The container material was stainless steel 316L and the working fluid was sodium. The heat pipe was 25.4 mm in diameter and 1000 mm in length with a two-layer screen mesh wick. The evaporator part was 600 mm and the condenser part was 300 mm in length. Total measurement points on heat pipe were 15 points and 12 points were located in condenser part. The heat pipe was heated for 142 days(3400 hours) at $800^{\circ}C$. In the test period, the maximum temperature difference was increased from $18^{\circ}C$ o $28^{\circ}C$ and the maximum thermal resistance was as low as $0.015^{\circ}CW$.