• Journal of the Korean Chemical Society
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• v.6 no.2
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• pp.133-142
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• 1962

This study was carried out to investigate the lead-bismuth-sodium ternary system which a basis of the Dittmer method as a part of "the fundamental study of pyrometallurgical debismuthizing of lead". Thermodynamic properties of each liquid Pb-Bi, Pb-Na binaries as well as liquid Pb-Bi-Na ternary solution were measured by e.m.f. of these concentration cells, and those of each component were also determined. Furthermore, iso-activity lines including Pb rich side composition of Pb-Bi-Na ternary solution were determined. The relationship between those thermodynamic characteristics and tendency of intermetallic compound formation was discussed through the above experiments.

• Journal of the Korean institute of surface engineering
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• v.51 no.4
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• pp.214-217
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• 2018

Stainless steel grade 430 with a composition of Fe-17%Cr was corroded in $Na_2SO_4$ and ($Na_2SO_4+NaCl$) salts at 800 and at $900^{\circ}C$ for up to 20 h. It corroded mainly to $Cr_2O_3$, along with a small amount of $Fe_2O_3$ and $Fe_3O_4$. The formed oxide scales were neither dense nor compact enough owing to their ensuing dissolution into the salt during corrosion, which facilitated internal corrosion. Corrosion occurred faster at $900^{\circ}C$ than $800^{\circ}C$. NaCl in $Na_2SO_4$ aggravated the scale adherence.

• Bulletin of the Korean Chemical Society
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• v.8 no.1
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• pp.6-9
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• 1987

The study of the $Na_3YSi_3O_9$ structure, by x-ray diffraction and infrared spectrum, showed that $Na_3YSi_3O_9$ is similar to $Na_4CaSi_3O_9$ except for its being pseudo-cubic instead of cubic. The peaks in the x-ray diffraction pattern of $Na_3YSi_3O_9$ could therefore be indexed on the basis of the $Na_4CaSi_3O_9$ cell. Also, modified $Na_3MSi_3O_9$ (M = Lu, Yb, Tm, Er, Y, Ho, Dy, Gd, Eu, and Sm) type compounds were synthesized by introducing excess sodium, decreasing M(III) concentration, and substituting small amount of phosphorus for silicon. The unit cell parameters of the composition $Na_{3.2}M_{0.7}Si_{2.9}P_{0.1}O_{8.7}$ were estimated from x-ray powder diffraction patterns using the Cohen method.

• Korean Journal of Soil Science and Fertilizer
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• v.31 no.3
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• pp.277-284
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• 1998

The raw food waste of Korea contained markedly high sodium chloride and such high sodium chloride concentration in the soil is a factor limiting plant growth and impairing soil physicochemical properties. This study was carried out to assess the effect of NaCl-containing compost on the growth of lettuce(Lactuca satjva L.) and on the soil chemical properties. For the experiment, six treatments applying 0, 0.5, 1, 3, 6, and 9% NaCl-containing composts at the rate of $20Mg\;ha^{-1}$ were conducted established in a greenhouse. Growth measurements, chemical analysis of lettuce foliage, and soil chemical properties after the harvest were investigated. Lettuce yield in the treatments applied to composts over 3% NaCl was gradually reduced and mortality of lettuce as well as Na concent ration of lettuce foliage progressively increased with successively higher NaCl concentration of composts. With an increase of NaCl concentration of composts, the values of ESP and exchangeable sodium concentration in the surface soil were significantly increased. Especially, ESP of surface soil in the treatment incorporated with 9% NaCl-containing compost after the harvest attained by about 15, suggesting that sodification of surface soil under a greenhouse condition can occur when the compost over 9% NaCl is applied to soil. In conclusion, the application of over 3% NaCl-containing compost at the rates of $20Mg\;ha^{-1}$ can cause undesirable influences in plant growth and also the treatments of over 6% NaCl-containing composts can create conspicuous deteriorations in soil chemical properties in the current year.

• 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.

• 한국신재생에너지학회:학술대회논문집
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• 2010.06a
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• pp.230.1-230.1
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• 2010

조촉매(Promotor)인 Na은 수성가스전이(Water Gas Shift, WGS) 반응 시 생성된 포름산염의 C-H결합을 쉽게 분해하는 역할을 한다. 본 연구에서는 $Pt/CeO_2$ 촉매의 성능 향상을 위해 Na의 담지량을 변화시켜 촉매적 활성을 비교하여 보았다. 제조된 담체는 침전법(Precipitation)을 사용하여 제조하였으며 $500^{\circ}C$에서 6시간 소성하였다. Pt 담지량은 1wt%로 고정하였고 Na 담지량은 1 wt%~5 wt%로 변화를 주어 동시(공)-함침법(Co-incipient wetness method)으로 담지 시켰다. 반응 실험은 공간속도(Gas Hourly Space Velocity, GHSV) $45,385h^{-1}$에서 수행하였다. WGS 반응 결과 3 wt%의 Na이 담지된 $Pt/CeO_2$ 촉매의 경우를 제외하고 나머지 Na이 담지된 촉매들은 비교적 높은 CO의 전환율을 나타내었다. 특히 2 wt%의 Na이 담지된 $Pt/CeO_2$ 촉매는 가장 높은 CO의 전환율을 나타내었다. 따라서 Na 담지량의 변화가 포름산염의 C-H결합 분해에 영향을 미친다는 것을 알 수 있다.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.10
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• pp.1457-1465
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• 2012

Intestinal phosphate (Pi) absorption across the apical membrane of small intestinal epithelial cells is mainly mediated by the type IIb Na-coupled phosphate co-transporter (NaPi-IIb), but its expression and regulation in the chicken remain unclear. In the present study, we investigated the mRNA and protein levels of NaPi-IIb in three regions of chicken small intestine, and related their expression levels to the rate of net phosphate absorption. Our results showed that maximal phosphate absorption occurs in the jejunum, however the highest expression levels of NaPi-IIb mRNA and protein occurs in the duodenum. In response to a low-Pi diet (TP 0.2%), there is an adaptive response restricted to the duodenum, with increased brush border membrane (BBM) Na-Pi transport activity and NaPi-IIb protein and mRNA abundance. However, when switched from a low-(TP 0.2%) to a normal diet (TP 0.6%) for 4 h, there is an increase in BBM NaPi-IIb protein abundance in the jejunum, but no changes in BBM NaPi-IIb mRNA. Therefore, our study indicates that Na-Pi transport activity and NaPi-IIb protein expression are differentially regulated in the duodenum vs the jejunum in the chicken.

• Korean Journal of Community Nutrition
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• v.4 no.3
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• pp.375-381
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• 1999

The purpose of this study was to investigate Na and K balances in healthy adult women. Anthropometric assessments, biochemical analysis of blood, 3-day dietary flood records and collections of 3-day food, 24-hr urine and faces were performed to evaluate intakes and excretions of Na and K in 20 college women living in Seoul. The mean BMI and blood pressure of the subjects were 21.08 and 110.25/67.50mmHg, respectively. Mean daily intake of energy was 1578.84kcal, 79% of Korean RDA. Also, daily intakes of Na and K ware 120.86mEq and 44.20mEq. The urinary and fecal excretions of Na were 99.88 and 4.45mEq/day, and those of K were 30.41 and 8.66mEq/day, respectively. The body retention, retention rate, and apparent absorption of Na were 17.11mEq, 13.23%, and 96.31%, and those of K were 5.82mEq, 8.69%, and 80.12%, respectively. The urinary and fecal Na/K ratio were 3.48 and 0.52. There were significantly positive correlations between 1) urinary Na, K excretions and intakes of Na or K, 2) urinary K and BMI, 3) serum K and serum globulin, and 4) urinary Na excretion and serum haptoglobin level, respectively. The results of this study show that Na intake was higher and K intake was lower than those of other advanced nations. Therefore, nutrition education show instruct people to reduce Na intake and to increase K intake.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.417-421
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• 1997

This study investigated the effects of various additives to cooking water on cooking quality of noodle. Addition of l％ NaCl to boiling water showed a low amount of water absorption and good texture than the addition of sugar or oil at 1%. The types of salts (NaCl, CaCl, and MgSO$_4$) did not show any significant difference in cooking quality, however, adding NaCl was effective on texture improvement Cooking quality was increased with increasing concentration of NaCl. The texture of noodle was not significantly changed by the increase of NaCl, however, the addition of 5% NaCl was significantly different from no addition of NaCl.

• The Korean Journal of Physiology
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• v.17 no.2
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• pp.161-168
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• 1983

Studies on the effects of vanadate for Na-K-ATPase activity were carried out with rabbit renal cortex. 1) Na-K-ATPase activity was inhibited with the concentrations of vanadate in incubation medium. The vanadate concentration at which activity was inhibited by 50%$(ID_{50})$ was $10^{-6}M$ and Hill coefficient was 1.00. 2) The fractional inhibition by constant concentration of vanadate decreased with increasing enzyme concentration. 3) Increasing $K^+$ and $Na^+$ concentrations in incubation medium diminished the ability to inhibit Na-K-ATPase by vanadate whereas increasing $K^+$ and $Mg^{2+}$ concentrations potentiated the inhibition of Na-K-ATPase by vanadate. 4) Vanadate didn't inhibit Na-K-ATPase at pH 6.6. Increasing pH potentiated the inhibition of Na-K-ATPase activity. 5) Vanadate inhibited Na-K-ATPase activity reversibly in all range of concentrations in dilution experiment. These results show that vanadate inhibits Na-K-ATPase activity with interacting at $KE_2$ state reversibly.