• Journal of Korea Foundry Society
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• v.14 no.6
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• pp.499-507
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• 1994

The effect of sodium gluconic acid on the collapsability of the sodium silicate type $CO_2$ mold was studied. The bending strength was saturated with gassing $CO_2$ for 60 sec. under $1kg/cm^2$ and with the flow rate of $10\;{\ell}\;/min$. It was decreased with aging after having been fully hardened. The retained strength was reduced in the heating temperature range of $100{\sim}1,100^{\circ}C$ and the retained strength peak near the heating temperature of $100^{\circ}C$ was removed by the effect of the sodium gluconic acid. Silica gel, $Na_2CO_3$ and dehydrated sodium silicates were formed from the binder of sodium silicate with the addition of sodium gluconic acid at the heating temperature of $100^{\circ}C$. $Na_4SiO_4$ was formed by the reaction of $Na_2O$, from decomposed $Na_2CO_3$, with the dehydrated sodium silicate at $500^{\circ}C$. The crystobalite type of $SiO_2$ was formed at $900^{\circ}C$. The sodium gluconic acid had no effect on the bending strength at around $1,100^{\circ}C$ due to the combustion loss of it.

• The Korean Journal of Physiology
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• v.12 no.1_2
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• pp.25-34
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• 1978

The action of theobromine on the sodium plus potassium activated ATPase activity In the rabbit red cell membrane has teen investigated and the experiments were also designed to determine the mechanism of action of theobromine on the ATPase activity. The following results were observed. 1. The activity of the NaK ATPase from red fell membrane is stimulated by theobromine, and the concentration of theobromine for maximal activity is about 3mM. 2. The activating effect of theobromine on the ATPase, with a given concentration of potassium in the medium, is increased by raising the sodium concentration but activity ratio is decreased. 3. The activating effect of theobromine on the ATPase, with a given concentration of sodium in the medium. is increased by the raising the potassium concentration but activity ratio is decreased. 4. The NaK ATPase activity is increased by small amounts of calcium but decreased by larger amounts. The activity of the enzyme by theobromine is increased by small amounts of calcium but decreased by larger amounts. 5. The activating effect of theobromine on the ATPase was not related to the hydroxyl group of threonine and imidazole group of histicline. 6. The activating effect of theobromine on the ATPase is due to sulfhydryl group, amino group and carboxyl group of the enzyme of NaK ATPase.

• The Korean Journal of Physiology
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• v.11 no.1
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• pp.11-20
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• 1977

The action of pilocarpine on the sodium plus potassium activated ATPase activity in the rabbit red cell membrane has been investigated and the experiments were also designed to determine the mechanism of action of pilocarpine on the ATPase activity. The following results were observed. 1. The activity of the NaK ATPase from red cell membrane is stimulated by pilocarpine, and the concentration of pilocarpine for maximal activity is about 3 mM. The pH optimum for the pilocarpine sensitive component is 8.0. 2. The activating effect of pilocarpine on the ATPase, with a given concentration of sodium .in the medium, is increased by raising the potassium concentration but activity ratio is decreased 3. The activating effect of pilocarpine on the ATPase, with a given concentration of Potassium in the medium, is increased by raising the sodium concentration but activity ratio is decreased 4. The NaK ATPase activity is increased by small amounts of calcium but decreased by 'larger amounts. The activity ratio of the enzyme by pilocarpine is decreased by small amounts .of calcium but decreased by larger amounts. 5. The activating effect of pilocarpine on the ATPase was not related to the sulfhydryl group of cysteine, the hydroxyl group of threonine or the imidazole group of histidine. 6. The activating effect of pilocarpine on the ATPase is due to amino group and carboxyl group of the enzyme of NaK ATPase

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.25 no.2
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• pp.74-79
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• 2015

$Na-ZnCl_2$ battery, which operates as the same mechanism of $Na-NiCl_2$ battery using solid-electrolyte, is able to reduce its material cost by 40 % comparing to the $Na-NiCl_2$ battery. It has been known that the $Na-ZnCl_2$ battery produces $Na_2ZnCl_4$ as an intermediate phase during charge/discharge process. Therefore, the redox process is divided into four steps having the voltage range of 1.92~2.13 V. However, effects of the critical factors such as the composition of cathode materials, depth of charge and discharge, and additives have not been reported yet. We examined the effect of the Zn/NaCl ratios and revealed that its optimum ratio was in the range of 1.3~1.7.

• Food Science of Animal Resources
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• v.35 no.3
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• pp.315-321
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• 2015

The aim of the present work was to investigate the effect of NaCl concentration on the emulsifying and rheological properties of porcine myofibrillar protein (MF)-stabilized soybean oil and fish oil emulsion (SO-EMs and FO-EMs). Emulsions (EMs) were prepared from 1% MF with 10% SO or FO at various NaCl concentration (0-0.5 M). The emulsifying ability index (EAI) of the EMs increased with increasing NaCl concentration for both oil types. Conversely, increasing NaCl manifested decrease in the emulsion stability index (ESI). In addition, creaming index (CI) also increased with NaCl concentration. From the microscopic observation, droplets of the EMs were more aggregated at relatively higher NaCl concentrations, especially for FO-EMs. All EMs had a gel-like structure owing to G' > G" from the rheological analysis. Comparing the oil types, the emulsifying capacity of SO-EMs was more stable than that of FO-EMs at all NaCl concentrations as determined from the CI value and microscopic observation. Therefore, it can be concluded that SO-EMs and FO-EMs are more stable at relatively lower concentrations of NaCl. In addition, the dispersed stability of SO-EMs was better than that of FO-EMs at the same concentration of NaCl.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.3
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• pp.378-385
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• 1999

A reduced NaCl intake for the general population of the world has been recommended to reduce the overall blood pressure level and hence to reduce the overall incidence of cardiovascular disease. A high NaCl diet convincingly contributes to elevated arterial pressure in humans and animal models of hypertension. Among individuals there is considerable variability of blood pressure responsiveness to NaCl intake. In normotensive as well as hypertensive subjects, blood pressure can be judged to be salt sensitivity (SS) when observed to vary directly and substantially with the net intake of NaCl. The prevalence of SS in normotensive adults in the U.S. ranges from 15% to 42% and in hypertensive adults from 28% to 74%. SS is a risk factor for hypertension and may be an important marker in the identification of children for hypertension prevention programs. High NaCl intakes produce expansion of the extracellular fluid volume and thus increase blood pressure. Nonchloride salts of sodium does not expand the extracellular fluid volume and does not alter blood pressure. Blood pressure response to NaCl may be modified by other components of the diet. Low dietary intakes of potassium or calcium augment NaCl-induced increases of blood pressure. Conversely, high dietary intakes of potassium or calcium attenuate NaCl-induced hypertension. A greater intakes of potassium or calcium may prevent or delay the occurrence of hypertension. SS occurs when dietary potassium is even marginally deficient but is dose-dependently suppressed when dietary potassium is increased within its normal range. Orally administered KHCO$_3$, abundant in fruits and vegetates, but not KCl has a calcium-retaining effect which may contributed to its reversal of pressor effect of dietary NaCl. Since nutrients other than NaCl also affect blood pressure levels, a reduced NaCl intake should be only one component of a nutritional strategy to lower blood pressure.

• Journal of Nutrition and Health
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• v.35 no.7
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• pp.754-762
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• 2002

This study was performed to investigate the effect of sodium intake on blood pressure and blood parameters. 20 young adult women were fed the diets containing 290.5 mEq (high-Na diet) and 51.3 mEq (low-Na diet) Na for 6 days, respectively. BMI, DBP, and MBP were significantly lower in low-Na diet than those in high-Na diet. 20 subjects were divided into 3 groups according to the salt-sensitivity. In salt-sensitive group, decreases in SBP, DBP, and MBP by low-Na diet were shown. And there were not significant difference in blood pressure of salt-resistant group between high- and low-Na diet. In count-reactive group, MBP in low-Na diet was significantly higher than that in high-Na diet. Hemoglobin, creatinine, uric acid, and haptoglobin levels in serum were significantly higher in low-Na diet than those in high-Na diet. Among groups with different salt-sensitivity, increments of haptoglobin by low-Na diet were shown in salt-sensitive and counter-reactive groups. Actually, low sodium diet affects not only the blood pressure, but other biochemical parameters which in turn affect an individual overall health. Also salt-sensitivity should be considered as an important determinant. Therefore, for the patients who need restricted Na diet, it would be suggested that various biochemical changes and individual salt-sensitivity should be carefully considered along with dietary Na manipulation.

• Journal of Bio-Environment Control
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• v.11 no.3
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• pp.121-126
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• 2002

This study was conducted to investigate the effect of high concentration of sodium salts and chlorides in soil on the growth of tomato and the uptake of minerals. The growth inhibition rates of plant height and dry weight were different depending on salts, but they were not related to the electric conductivities (EC) and acidities (pH) in the soil solution. The orders of growth inhibition were Cl, SO$_4$, CO$_3$, PO$_4$＞NO$_3$ in the sodium salts series, and Na, K, Mg, NH$_4$＞Ca in the chlorides. The growth inhibition rates of the sodium salts series tended to be larger than those of the chloride series. Yield was lower 30%~10% in the sodium salt and chloride series than in the control. Chlorophyll content, photosynthetic rate and stomatal conductance were lower in the sodium salts and chloride series than in the control. Mineral concentration was lower in sodium salts and chlorides than in control. The nitrate absorption was inhibited in all salts except for NaNO$_3$ and NH$_4$Cl, and specially in NaCl and Na$_2$SO$_4$ treatments of the sodium salts and in KCl treatment of chloride series. K concentration was reduced NaCl and Na$_2$SO$_4$ treatments compared with the other salts. In the sodium salt series, calcium and magnesium concentration were decreased antagonistically when sodium concentration was increased.

• Journal of dental hygiene science
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• v.21 no.2
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• pp.96-103
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• 2021

Background: We aimed to investigate the effect of Citrous limon extract (CLE) on oxidative stress-induced cytotoxicity and nitric oxide (NO) generation and the tooth bleaching effect of CLE as a substitute for hydrogen peroxide (H₂O₂) and determine the feasibility and application of CLE as a safe and effective natural tooth bleaching agent. Methods: The protective effect of CLE on H₂O₂-induced cytotoxicity in Raw264.7 macrophages was investigated by the MTT assay. The inhibitory effect of CLE on the generation of H₂O₂-induced NO was confirmed by the NO assay, and the changes in inducible nitric oxide synthase (iNOS) protein expression were confirmed by western blotting. Stained bovine teeth were treated with/without 15% and/or 35% CLE and H₂O₂, 15% sodium bicarbonate (NaHCO₃) for 3 hours, and were irradiated with/without bleaching light (BL) for 15 minutes. The color change of the treated bovine tooth surface was measured using a colorimeter. Results: The viability of Raw264.7 cells treated with each concentration of CLE and 500 μM H₂O₂ significantly increased as CLE increased, and NO generation and iNOS protein expression were significantly reduced in cells treated with 300 ㎍ CLE+/500 μM H₂O₂+ and 300 ㎍ CLE+/500 μM H₂O₂+/150 ㎍ NaHCO₃+. The bleaching effect of 35% CLE+ was higher than that of 15% CLE+ and 15% NaHCO₃+, and the effect was similar to that of 15% H₂O₂+. The 35% CLE+/15% NaHCO₃+ showed the greatest bleaching effect and was higher than that of the groups irradiated with the BL. The greatest bleaching effect was observed with 35% CLE+/15% NaHCO₃+, followed by 35% H₂O₂+/BL+. Conclusion: CLE inhibited oxidative stress-induced cytotoxicity and NO generation in Raw264.7 cells and, could replace H₂O₂, which causes side effects and risks in teeth breaching treatment. It showed greatest teeth bleaching effect when combined with NaHCO₃. CLE is an effective and safe natural tooth bleaching substitute.

• Textile Coloration and Finishing
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• v.13 no.2
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• pp.28-28
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• 2001

Four kinds of neutral sodium salts with different anions, NaF, NaCl, NaBr, and NaI, were added to the dye bath to accurately understand the effect of anions on the reactive dyeing of silk with C. I. Reactive Black 5. The sodium cation lowered the negative surface potential of the silk and increased the dye-uptake on fille fabric as reported previously. However, because of the discrepancy in the anions′inhibition power from cation′s lowering the surface negative potential the amount of the dye on the silk fiber was different from each other in the order of $F^-\;>\;Cl^-\;>\; Br^-\;>\;I^-$. The activation energy($E_a$) for the dyeing was in the order of $F^-\;>\;Cl^-\;>\; Br^-\;>\;I^-$ but the dye-uptake on the fabric and the activation free energy(Δ$G^*$), the real energy barrier for the reaction, were in the order of $F^-\;>\;Cl^-\;>\; Br^-\;>\;I^-$ because the strength of the interaction of the anions with sodium cations was the same as the order of the latter. In other words $F^-$ exerted the weakest electrostatic force on $Na^+$and competed with the dyestuff anions least of all. The decrease in Δ$S^*$may be due to the looesly bonded activated complex of dyestuff anions, sodium cations and fiber molecules at transition state. It was clarified from the Bronsted equation that sodium salts with different anions also had fille ionic strength effect and the specific salt effect on the reactive dyeing.