• Proceedings of the KSME Conference
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• 2008.11b
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• pp.2415-2418
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• 2008

Polydiacetylenes (PDAs) are very attractive chemical substances which have distinctive features of color change and fluorescence emission by thermal or chemical stress. Especially, when PDAs contact with solutions of a particular pH, such as a strong alkaline sodium hydroxide (NaOH) solution or a strong acidic hydrogen chloride (HCl) solution, PDAs change their color from non-fluorescent blue to fluorescent red. In this study, we propose a novel method to detect alkaline pH using PDAs and NaOH solutions by hydrodynamic focusing on a microfluidic chip. Preliminary results indicate that the fluorescent intensity of PDAs increases in respond to the NaOH solution concentrations. Also, the fluorescence is quenched back when the PDAs are in contact with a HCl solution. These results are useful in a microfluidic PDA sensor chip design for pH detection.

• Journal of Animal Science and Technology
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• v.47 no.6
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• pp.1009-1016
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• 2005

This study was carried out to investigate the effects of substituting NaCl by sodium citrate, potassium lactate and calcium ascorbate (40%) on the quality characteristics of emulsion-type sausages. The pH of emulsion-type sausage of the substitution NaCl with sodium citrate were higher than those of control and the other(P<0.05). The CIE L* value emulsion-type sausage of the substitution NaCl with sodium citrate were higher than those of control and the other(P<0.05). The CIE a* value emulsion-type sausage of the substitution NaCl with potassium lactate were higher than those of control and the other, but CIE b* value were lower(P<0.05). The hardness and gumminess of emulsion-type sausage of the substitution NaCl with sodium citrate were higher than those of control and the other. The Na content of emulsion-type sausage of substitution NaCl with calcium ascorbate were lower than those of control and the other, but Ca content were higher(P<0.05). The K and Fe content of emulsion-type sausage of the substitution NaCl with potassium lactate were higher than those of control and the other(P<0.05). The saltiness of emulsion-type sausage of the substitution NaCl with sodium citrate were higher than those of control and the other(P<0.05). The flavor of emulsion-type sausage of the substitution NaCl with calcium ascorbate were higher than those of control(P<0.05).

• Nutrition Research and Practice
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• v.14 no.1
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• pp.25-31
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• 2020

BACKGROUND/OBJECTIVES: To date, sodium intake has been evaluated based on spot urine instead of 24-hour (hr) urine collection. Nevertheless, the optimal method for assessing daily sodium intake remains unclear. SUBJECTS/METHODS: Fifteen male (age 32.7 ± 6.5 years) participants were offered 3 meals with a total of 9-10 g salt over 24 hours, and 24-hr urine was collected from the second-void urine of the first day to the first-void urine of the second day. Twenty-four-hr urinary sodium (24UNa) was estimated using Tanaka's equation and the Korean formula, and spot urine Na, potassium (K), chloride (Cl), urea nitrogen (UN), creatinine (Cr), specific gravity (SG) and osmolality (Osm) were measured. The ratios of urinary Na to other parameters were calculated, and correlations with total measured 24UNa were identified. RESULTS: Average 24-hr urine volume was 1,403 ± 475 mL, and measured 24UNa was 143.9 ± 42.1 mEq (range, 87.1-239.4 mEq). Measured 24UNa was significantly correlated with urinary Na/UN (r = 0.560, P < 0.01), urinary Na/Osm (r = 0.510, P < 0.01), urinary Na/Cr (r = 0.392, P < 0.01), urinary Na/K (r = 0.290, P < 0.01), 24UNa estimated using Tanaka's equation (r = 0.452, P < 0.01) and the Korean formula (r = 0.414, P < 0.01), age (r = 0.548, P < 0.01), weight (r = 0.497, P < 0.01), and height (r = 0.393, P < 0.01) in all spot urine samples. Estimated 24UNa based on the second-void spot urine of the first day tended to be more closely correlated with measured 24UNa than were estimates from the other spot urine samples. The significant parameters correlated with the second-void urine of the first day were urinary Na/K (r = 0.647, P < 0.01), urinary Na/Cr (r = 0.558, P < 0.05), and estimated 24UNa using Tanaka's equation (r = 0.616, P < 0.05) and the Korean formula (r = 0.588, P < 0.05). CONCLUSIONS: Second-void urine is more reliable than first-void urine for estimating 24UNa. Urinary Na/K in the second-void urine on the first day is significantly correlated with 24UNa. Further studies are needed to establish the most reliable index and the optimal time of urine sampling for predicting 24UNa.

• Journal of Microbiology
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• v.40 no.2
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• pp.125-128
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• 2002

The aerobic respiratory chain of Vibrio alginolyticus possesses two different kinds of NADH oxidase systems, i.e., an $Na^{+}$-dependent NADH oxidase system and an $Na^{+}$-independent NADH oxidase system. When deamino-NADH, which is the only substrate for the $Na^{+}$-dependent NADH oxidase system, was used as a substrate, the maximum activities of $N^{+}$-dependent NADH: quinone oxidoreductase and $Na^{+}$-dependent NADH oxidase were obtained at about 0.06 M and 0.2 M NaCl, respectively. When NADH, which is a substrate for both $Na^{+}$-dependent and $Na^{+}$-independent NADH oxidase systems was used as a substrate, the NADH oxidase activity had a pH optimum at about 8.0. In cGntrastl when deamino-NADH was used as a substrate, the NADH oxidase activity had a pH optimum at about 9.0. On the other handle inside-out membrane vesicles prepared from the wild-type bacterium generated only a very small $\Delta$pH by the NADH oxidase system, whereas inside-out membrane vesicles prepared from Napl, which is a mutant defective in the $Na^{+}$ pump, generated $\Delta$pH to a considerable extent by the NADH oxidase system. On the basis of the results\ulcorner it was concluded that the respiratory chain-linked components of V. atginotyticus affect each other.

• Resources Recycling
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• v.23 no.6
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• pp.22-29
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• 2014

Recycling process of iron should be developed for efficient recovery of neodymium (Nd), rare metal, from acid-leaching solution of Nd magnet. In this study, $FeCl_3$ solution as iron source was used for preparation of iron nano particles with the condition of various factors, such as, reductant, and surfactant. $Na_4P_2O_7$ and Polyvinylpyrrolidone (PVP) as surfactants, $NaBH_4$ as reductant, and palladium chloride ($PdCl_2$) as a nucleation seed were used. Iron powder was analyzed by using XRD, SEM for measuring shape and size. Iron nano particles were prepared at the ratio of 1:5 (Fe (III) : $NaBH_4$). Size and shape of iron particles were round-form and 50 ~ 100 nm size. Zeta-potential of iron at the 100 mg/L of $Na_4P_2O_7$ was negative value, which was good for dispersion of metal particle. When $Na_4P_2O_7$ (100 mg/L), PVP($FeCl_3:PVP$ = 1 : 4, w/w) and Pd($FeCl_3:PdCl_2$ = 1 : 0.001, w/w) were used, iron nano particles which were round-shape, well-dispersed and near 100 nm-sized range. In this condition, $FeCl_3$ solution changed with spent Nd leachate solution, and then it is possible to be made round-formed iron nano particles at pH 9 and at the reaction bath over 20 L which is not include any surfactant.

• Journal of agriculture & life science
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• v.46 no.6
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• pp.117-126
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• 2012

This study carried out on the manufacturing of pidan. The production of pidan can be one of solutions for over-produced eggs and stable egg price. For the alkali-pickling solution for manufacturing of Pidan, the tested concentration of NaOH and NaCl were respectively as 3, 5, 7% and 5, 10, 15, 20%, and examined every 2 days for 14days. According to the results, pH value of alkali-pickling solution was increased by the increment of NaOH concentration and the pickling period, and was decreased by the increment of NaCl concentration. The pH value of egg yolk was increased by the increment of NaOH concentration, but it was not significantly different by the NaCl concentration. By the increment of NaOH and NaCl concentrations, the alkali infiltration in egg yolk and egg white was accelerated. Furthermore, the weight change of the eggs in the alkali-solution has no effects on manufacturing of Pidan. Liquefied albumen showed significant differences by NaOH concentration rather than that of NaCl. There was no liquefied albumen for 14days at 3% of NaOH, but it was found between 11-12days at 5% and 8-10days at 7%, respectively. The pH values of egg white when it was liquefied albumen were between 11.8 and 12.0. Pidan was made by heat treatment after 6-7days dipped in the solution at the concentration of 7%, about 10days at 5%, and 12-14days at 3% of NaOH, respectively. Although, the period of manufacturing of Pidan was saved by the increment of NaOH concentration, liquefied albumen was accelerated and the food preference was decreased by ammonia odor. Therefore, the suitable concentration of NaOH is between 3 and 5%, and that of NaCl is between 5 and 10% due to the effect of salinity by the soaking period. Through this study, optimal pickling solution and dipping time for manufacturing of Pidan was figured out, and also find out that it can save a time about 15days for manufacturing of Pidan.

• Journal of Animal Science and Technology
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• v.62 no.1
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• pp.103-110
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• 2020

Quality characteristics of chicken emulsion sausage manufactured with various levels of NaCl and 9 times heated bamboo salt (0.3%, 0.6%, 0.9%, and 1.2% respectively) were examined. The pH value of chicken emulsion sausage was increase tendency with increasing amount of bamboo salt, on the contrary in case of NaCl sample were decrease tendency with increasing amount of NaCl. Both before and after heating, redness of chicken emulsion sausage with bamboo salt treatments were upward trend with increasing amount of bamboo salt. water holding capacity (WHC) of 1.2% NaCl sample was significantly higher than 0.3%-0.9% (p < 0.05), but 0.9%, 1.2% bamboo salt samples were significantly higher than 0.3, 0.6 % (p < 0.05). Water loss of 1.2% NaCl and 0.9% bamboo salt samples were significantly lower than other treatment (p < 0.05). Protein solubility values significantly increased amount of bamboo salt and NaCl (p < 0.05), and samples of 0.9% NaCl and 0.6% bamboo salt values show similar values. Cooking yield of samples were increased tendency with increasing amount of NaCl and bamboo salt. Also viscosity values of sample containing 1.2% bamboo salt sample showed higher viscosity than other treatments. These results show that containing 1.2% NaCl chicken emulsion sausage and 0.9% bamboo salt chicken emulsion sausage were similar physicochemical properties. Therefore, bamboo salt is suitable for manufacturing chicken emulsion sausage.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.11
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• pp.1584-1592
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• 2000

Three hundred nursery pigs were used in two growth assays (avg initial BW of 6.5 and 6.0 kg, respectively) to determine the effects of sodium sulfite ($Na_2SO_3$) as an extrusion aid for soy products used in diets for weanling pigs. In Exp. 1, treatments were arranged as $3{\times}2$ factorial with main effects of soy product [soybean meal (SBM), extruded SBM, and dry-extruded whole soybeans (DEWS)] and concentration of $Na_2SO_3$ (0 and 10 g/kg of soy product). The extruded SBM and DEWS treatments were processed in a dry extruder ($Insta-Pro^{(R)} $, Triple F Nutrition, Des Moines, IA) with barrel temperatures and throughputs of $169^{\circ}C$ and 578 kg/h, and $147^{\circ}C$ and 598 kg/h, respectively. All diets were formulated to 3.5 Mcal/kg DE, with 0.92% lysine for d 0 to 14, and 0.76% lysine for d 14 to 28. For d 0 to 14, there was a tendency for pigs fed diets with $Na_2SO_3$ to have greater ADG (p<0.08), and pigs fed SBM to have greater ADFI (p<0.02), thus pigs fed the extruded soy products has 15% greater gain/feed than those fed SBM (p<0.007). For d 14 to 28, there were no differences in ADG or gain/feed among pigs fed diets with SBM and those fed diets with the extruded soy products (p>0.15). However, pigs fed DEWS had greater ADG than pigs fed extruded SBM, and pigs fed $Na_2SO_3$ had greater ADG and ADFI compared to those not fed $Na_2SO_3$ (p<0.02 and 0.08, respectively). The positive response in ADG and gain/feed to the addition of $Na_2SO_3$ resulted with SBM and extruded SBM treatments, and not with DEWS (interaction effect, p<0.04). Overall (d 0 to 28), pigs fed DEWS had greater ADG (p<0.01) and gain/feed (p<0.08) than pigs fed extruded SBM. Also pigs fed diets with $Na_2SO_3$ had greater ADG, ADFI, and gain/feed compared to those fed diets without $Na_2SO_3$ (p<0.002, 0.04, and 0.04, respectively). Exp. 2 was designed as a $2{\times}3$ factorial with main effects of soy product (SBM and DEWS) and concentration of $Na_2SO_3$ (none, 7.5, and 15.0 g/kg of soy product). As in Exp. 1, all diets were formulated to 3.5 Mcal/kg DE, with 0.92% lysine for d 0 to 13, and 0.76% lysine for d 13 to 53. At a constant processing temperature (148 to $149^{\circ}C$, $Na_2SO_3$ increased throughput of the extruder (578, 595, and 602 kg/h for the 0, 7.5, and 15.0 g/kg additions, respectively). For d 0 to 13, treatment had no effect on ADG or ADFI, but gain/feed decreased for pigs fed SBM with increasing concentrations of $Na_2SO_3$, and increased for pigs fed DEWS with increasing concentrations of $Na_2SO_3$ (SBM vs DEWS sulfite quadratic interaction, p<0.03). For d 13 to 35, pigs fed DEWS had greater ADG (p<0.01) and gain/feed (p<0.001) than pigs fed SBM. Also, ADFI decreased and gain/feed increased with increasing concentrations of $Na_2SO_3$ (linear effects, p<0.04 and 0.01, respectively). Overall, pigs fed the diets with DEWS had greater ADG and gain/feed than pigs fed SBM (p<0.003 and 0.002, respectively), and $Na_2SO_3$ tended to decrease ADFI and increase gain/feed (linear effects, p<0.07 and 0.06, respectively). In conclusion, pigs fed DEWS had greater rate and efficiency of gain than pigs fed SBM. Also, adding $Na_2SO_3$ prior to extrusion increased yield and feed efficiency.

• Journal of Applied Biological Chemistry
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• v.54 no.3
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• pp.153-158
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• 2011

Optimal culture conditions were characterized for production of crude biosurfactant of Bacillus subtilis JK-1. During incubation of B. subtilis JK-1, the bacterial growth pattern, changes of the surface tension at variable temperatures, pH and NaCl concentrations in bacterial culture medium were studied. The strain was able to grow and produce biosurfactant at $15-45^{\circ}C$, in the pH range of 6-10, and at 0-10% (w/v) NaCl. In case, culture broth pH was gradually changed to neutral or weak alkaline. Optimal culture conditions for crude biosurfactant production were at $35^{\circ}C$ and pH 7.0 after 48 h incubation and the surface tension of biosurfactant was 24.0 mN/m. Besides, as the concentration of NaCl was increased from 0 to 10% (w/v), the growth was decreased, pH of the culture broth was converted from weak alkaline to acidic, and the surface tension rised.

• The Korean Journal of Food And Nutrition
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• v.13 no.4
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• pp.319-327
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• 2000

This study was conducted to prolong the edible period of Kimchi by adding chitosan (0.25, 0.5%) and sodium salts of various organic acids(0.01~0.04M citrate, malate, lactate) . The edible period was estimated by measuring changes in pH. titratable acidity(TA), PH/TA ratio, ascorbic acid content and pectin fraction during Kimchi fermentation at 2$0^{\circ}C$. The results were compared by estimating the maturity of Kimchi fermentation. Kimchi with the chitosan showed higher pH and titratable acidity throughout the fermentation period than that without chitosan. The pH decreased during the fermentation in the order of control, 0.25% chitosan, 0.5% chitosan, 0.5% chitosan+Na-citrate, 0.5% chitosan+Na-malate and 0.5% chitosan+Na-lactate. But the titratable acidity increased in the order of control, 0.5% chitosan+Na-malate, 0.25% chitosan. 0.5% chitosan+Na-citrate, 0.5% chitosan and 0.5% chitosan+Na-lactate. The PH/TA ratio decreased in the order of control, 0.25% chitosan, 0.5% chitosan+Na-malate, 0.5% chitosan, 0.5% chitosan+Na-citrate and 0.5% chitosan+Na-lactate. Ascorbic acid content in Kimchi was the highest at the 3rd day and then decreased during fermentation. Ascorbic acid content in Kimchi containing 0.5% chitosan and organic acid salts was higher than others. Alcohol insoluble solids( AIS ) in Kimchi decreased during fermentation in the order of control, 0.25% chitosan, 0.5% chitosan, 0.5% chitosan+Na-palate. 7.5% chitosan+Na-lactate and 0.5% chitosan+Na-citrate. During fermentation, hot water soluble pectin (HWSP) of control increased, whereas HCI soluble pectin (HCISP) decreased. By addition of chitosan, however, the results became reverse. Chitosan addition appeared to be effective in improving preservation quality of Kimchi during fermention. The edible period become extended by using chitosan plus organic acids instead of using chitosan only. Overall. addition of 0.5% chitosan+Na-lactate seemed most effective in prolonging the edible periods during Kimchi fermentation.