• 한국산학기술학회논문지
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• 제3권1호
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• pp.27-31
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• 2002

배추 절임시 염농도에 따는 김치의 품질특성 변화를 알아보기 위해 5%, 8%. 10% 및 15%의 염수에 절인 배추로 김치를 제조하고 10℃에서 숙성시키며 pH, 총산도, 기계적 조직감 및 관능검사를 실시하였다. 15%의 염수에 절인 배추의 염농도는 2.49%이며, 숙성기간중 pH 감소, 산도의 증가 및 기계적 조직감의 감소 속도가 5-10%의 염수를 사용한 김치에 비해 억제되었다. 또한, 15%의 염수를 사용한 김치는 관능검사 결과에서도 아삭한, 짠맛, 신맛 및 종합적 기호도가 우수한 것으로 나타났다.

• Progress in Superconductivity
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• 제14권1호
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• pp.11-16
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• 2012

본 연구에서는 자체일관적인 DFT+DMFT 계산을 통해 철의 3d 전자의 상관관계가 LiFeAs와 NaFeAs의 전자구조와 페르미 면 겹싸기 등에 미치는 영향을 알아보았다. 이들은 모두 철계 초전도체의 초전도성 형성에 매우 중요한 역할을 가지고 있다. DFT+DMFT 계산에서 얻어진 LiFeAs의 스펙트럼은, DFT에서 얻어진 띠 구조에 비해 매우 약한 페르미 면 겹싸기 현상을 보이며, NaFeAs 의 경우 DMFT 에서도 페르미 면 겹싸기 현상이 어느 정도 남아있는 것을 확인하였다. 그리고 이는 실험에서 보고된 ARPES 결과와 일치함을 확인했다.

• 한국표면공학회지
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• 제57권2호
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• pp.86-91
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• 2024

In this study, we investigated the effect of Na₂SiO₃ concentration on the Plasma Electrolytic Oxidation(PEO) film formation of Al6061 alloy. The morphology of the PEO films were examined by Optical Microscope(OM) and Scanning Electron Microscope(SEM). PEO film thickness increases as the Na₂SiO₃ concentration increases. The elemental analysis of PEO films was conducted using Dispersive X-ray Spectrometer(EDS). The cross-sectional elemental analysis result shows that the Si concentration tends to increase as the concentration of Na₂SiO₃ increases. X-Ray Diffraction(XRD) analysis was performed to confirm the degree of phase change according to Na₂SiO₃ concentration. In addition, Vickers hardness was measured to confirm the mechanical strength of the PEO film. As the concentration of Na₂SiO₃ increases, the hardness value also tends to increase.

• The Korean Journal of Physiology
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• 제22권2호
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• pp.281-293
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• 1988

가토 신장 근위세뇨관에서 분리한 brush border membrane vesicle(BBMV)과 basolateral membrane vesicle(BBMV)에서 rapid filtration 방법으로 PAH 이동에 대한 pH의 영향을 관찰하였다. BLMV에서 용액내 Na이 없을 때 외부 $pH(pH_0)$를 8.0에서 5.5까지 감소시켰을 때 probenecid-sensitive PAH 이동은 유의하게 증가되었다. 용액내 Na이 있을 때 $pH_0$가 8.0에서 6.0까지 변화하여도 PAH 이동에는 영향이 없었으나 5.5까지 더욱 감소시켰을 때 PAH 이동이 증가하였다. 그러나 vesicle 내 외에 pH gradient없이 $pH_0$를 내부 $pH(pH_1)$와 동일하게 변화시켰을 때 PAH 이동은 영향을 받지 않았다. PH gradient가 없을 때 시험된 pH범위에서 Na은 PAH 이동을 증가시켰다. BBMV에서도 BLMV에서와 유사한 pH 의존성을 보였으나 Na의 존재는 PAH 이동에 영향을 미치지 못하였다. BLMV에서 동력학적 분석 결과 일정한 $pH(pH_1)$에서 $pH(pH_0)$ 감소는 Km에 변화없이 PAH 이동에 대한 Vmax를 유의하게 증가시켰다. 이러한 결과로 BBMV에서 PAH 이동에 대한 pH의 영향은$OH^-/PAH$교환기전에 기인하는 것으로 추측되나 BLMV에서 pH 의존성은 음이온 교환기전만으로 설명될 수 없다. 또한 BLMV에서는 PAH 이동이 Na에 의존하나 BBMV에서는 Na에 의존하지 않음을 가르킨다.

• 한국식품영양과학회지
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• 제28권5호
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• pp.1124-1130
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• 1999

The purpose of this study was to investigate the effect of copper supplementation on mineral utilizations in rats. Intakes, excretions, and tissue levels of Fe, Zn, Cu, Ca, Mg, Na, K were compared in rats fed diet with 100, 200, 400% of copper requirement(1Cu, 2Cu and 4Cu, respectively) for 6 weeks. The feed intake was significantly higher in 2Cu compared to 1Cu group, however, body weight gain was not significantly different among the three groups. While the serum level of Fe was significantly decreased, that of Cu was significantly elevated by Cu supplementation. The liver and kidney levels of Mg and Na, intakes of all the minerals, urinary excretions of Fe, Cu, Ca and Mg were significantly higher in 2Cu and/or 4Cu compared to 1Cu. The fecal excretions, retentions and absorptions of all the minerals were not affected by Cu supple mentation. In summary, these results suggest that dietary Cu supplementation has no effect on mineral utilizations, but effect on distribution in tissues of rats.

• Bulletin of the Korean Chemical Society
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• 제26권3호
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• pp.423-427
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• 2005

The bis(2,4,4-trimethylpentyl)phosphinic acid (Cyanex-272) and sodium diethyl- dithiocarbamate (NaDDC) ligands were used to extract of metal ions ($Cd^{2+},\;Co^{2+},\;Cu^{2+},\;Pb^{2+},\;Zn^{2+}$) in supercritical $CO_2$. Experiments showed a strong synergistic effect and better extraction efficiency if the two ligands were used together. In-situ UV-visible observation indicates that NaDDC in the water/supercritical $CO_2$ started to decompose slowly. The synergistic effect seems to come from the deprotonation of the organophosphorus ligand by amines from the decomposed NaDDC. The enhancing role of amines was confirmed using the mixture of Cyanex-272 and diethylamine(DEA) in the metal extraction.

• Journal of Plant Biology
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• 제34권3호
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• pp.185-190
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• 1991

Hypocotyl-derived callus cultures of Brassica pekinensis cv. Chungseng were grown on Murashige-Skoog medium containing NaCl, Na2SO4 and mannitol to clarify the effect of salts on callus growth, proline accumulation and water relations. Na2SO4 was more inhibitory than NaCl when survival rate, growth and fresh:dry weight ratios of established callus were measured. Fresh weight in 0.25% NaCl treatment was more than twice as increasable in comparison to the same concentration of Na2SO4 or control. Proline concentration was increased on either salt, attained at highest levels at the 5th subculture, and fluctuated as affected by both salts or mannitol. Concentrations of redeucing sugars were sharply increased after 2 or 3 times of subculture and decreased by increasing subculture. The water and osmotic potential in callus reached a maximum negative value after two weeks in culture, regardless of salt type and mannitol and tugor remained relatively constant on both salt and mannitol treatments.

• The Korean Journal of Physiology
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• 제13권1_2호
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• pp.13-22
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• 1979

Studies have been conducted using isolated surviving skin of Rana temporalia in an attempt to evaluate the effect of N-ethylmaleimide (NEM) on the epithelial $Na^+$ transport. Active transport of $Na^+$ across the skin was estimated by measuring short circuit current (SCC). NEM administered to the outside surface of the skin in concentration of $0.5{\times}10^{-4}-2.5{\times}10^{-4}M$ induced $20{\sim}40%$ increase during the first 30 mintues, followed by a gradual reduction in SCC. With NEM above $4{\times}10^{-4}M$, SCC was inhibited from the beginning. Qualitatively similar results were obtained when NEM was added to the inside bathing medium. However, the concentration of NEM for a similar effect was much higher with the drug in the inside bathing medium than in the outside bathing medium. The oxygen consumption of the skin was inhibited by NEM of above $10^{-4}M$, the effect being of approximately the same magnitude as that on SCC. The activity of $Na^+-K^+$ ATPase of the skin was not inhibited by NEM below $10^{-3}M$, but it was dramatically reduced with $1.2{\times}M$ NEM. The effects of NEM $(10^{-4}M)$ on the SCC and oxygen consumption could be eliminated by adding cysteine $(10^{-4}-10^{-3}M)$ in the medium, indicating that the SH group is involved in the action of NEM in the frog skin. On the basis of these results, the mode of action of NEM on the $Na^+$ transport across the frog skin was discussed.

• 한국축산식품학회지
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• 제35권5호
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• pp.577-584
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• 2015

This study was conducted to evaluate the effect of pre-rigor salting level (0-4% NaCl concentration) on physicochemical and textural properties of pre-rigor chicken breast muscles. The pre-rigor chicken breast muscles were de-boned 10 min post-mortem and salted within 25 min post-mortem. An increase in pre-rigor salting level led to the formation of high ultimate pH of chicken breast muscles at post-mortem 24 h. The addition of minimum of 2% NaCl significantly improved water holding capacity, cooking loss, protein solubility, and hardness when compared to the non-salting chicken breast muscle (p<0.05). On the other hand, the increase in pre-rigor salting level caused the inhibition of myofibrillar protein degradation and the acceleration of lipid oxidation. However, the difference in NaCl concentration between 3% and 4% had no great differences in the results of physicochemical and textural properties due to pre-rigor salting effects (p>0.05). Therefore, our study certified the pre-rigor salting effect of chicken breast muscle salted with 2% NaCl when compared to post-rigor muscle salted with equal NaCl concentration, and suggests that the 2% NaCl concentration is minimally required to ensure the definite pre-rigor salting effect on chicken breast muscle.

• 한국축산식품학회지
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• 제41권5호
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• pp.869-882
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• 2021

Sodium chloride (NaCl) replacement with calcium chloride (CaCl₂) effect on protein solubility, proteolytic enzyme and quality characteristics of a chicken soup prepared from spent hen (SH) chicken were investigated. By means of immerse marination prior to cooking, a total of 60 skinless SH breast meat were randomly allocated into ten groups admitted to treatments with marinade solution containing sodium tripolyphosphate (STPP) and reduced percentage of NaCl with CaCl₂ at 0%, 25%, 50%, 75%, and 100% at 4±2℃ for 20 h. STPP was adjusted to 0.5% for all treatments and NaCl replacement at 0% was used as control. The different methods, particularly boiling at 100℃ and retorting at 121℃, 1.5 kgf/cm² for 60 minutes, were applied following marination. An upregulation of cathepsin-B and caspase-3 enzymes were a consequences from a higher percentage of CaCl₂ within meat environment. Accordingly, modified the protein solubility in particular the myofibrillar and total protein solubility. In addition, a significant increase in water holding capacity (WHC), pH value, myofibril fragmentation index (MFI), and moisture content was obtained due to salt replacement (p<0.05). Limited effect was observed for shear force value, collagen content and cooking yield. Eventually, this study implied that although protelytic enzyme and protein solubility was upregulated by the replacement of NaCl with CaCl₂ at >75%, extensive effect on texture properties was not observed. Therefore, NaCl replacement at 75% could be a promising strategy for quality improvement of SH chicken soup.