• Journal of Acupuncture Research
• /
• 제32권2호
• /
• pp.131-145
• /
• 2015

Objectives : The purpose of this study was to demonstrate the effectiveness and availability of salt pharmacopuncture of Korean sun-dried salt and processing salt on the basis of bibliographical review. Methods : This study was done through a narrative review of related bibliography including medical books, journals, general bibliography, and web sites. Results : 1. Korean sun-dried salt is produced in the ground with soil, tiles, and pottery. Sun-dried, traditional, granulated, bamboo, and grilled salts are all appropriate for medical use. They are composed of a lower level of NaCl and unnecessary substances, and have a higher water and mineral content. 2. The 9~30 g of NaCl included in the physiological saline matches the ratio of a normal human body. However, if the saline is used for water supply, it should be improved because the recommended amount is much lower. 3. Medicine that includes NaCl is applied for lessening the congestion of the nasal cavity, alleviating cornea swelling, or for a lack of water. NaCl can also be used for washing contact lenses as well as cleaning the mucous membrane of the eyes and nose. 4. Salt relieves anger, detoxifies, induces vomiting, builds strong muscles and bones, gives energy, slows aging, and ultimately improves health. 5. Salt treats many diseases including: cardiovascular, hematosis, respirometer, obstetric, musculoskeletal, mineral supplement, eye, teeth and skin issues, etc.. However, salt is not used for treating asthma, cough, or other ailments mainly affecting the vascular system. 6. While NaCl in salt absorbs water and the vascular constriction results in higher blood pressure, the pressure induced from salt is actually a physiologically temporary rise. Rather, salt helps remove oil from the body and its potassium lowers blood pressure. Conclusions : It was suggested that salt pharmacopuncture of Korean sun-dried salt and processing salt should be made available for adjusting the physiological salt concentration and control of the Na side effects, therefore it would be useful in the treatment of diseases.

• 한국식생활문화학회지
• /
• 제17권2호
• /
• pp.197-213
• /
• 2002

In order to establish the processing condition of rapid- and low salt-fermented liquefaction of anchovy (Engrulis japonica), effect of temperature on crude enzyme activity of anchovy viscera, pretreatment conditions, and the minimum content of adding NaCl were investigated. The minimum limitation of NaCl content for anchovy liquefaction was 10%. Sample A(water adding, heating, adding 10% NaCl): chopped whole anchovy adding 20% water and then heating for 9 hrs at $50^{\circ}C$ and then adding 10% NaCl and then fermented at room temperature$(8-29^{\circ}C)$ for 180 days. Sample B(water adding, heating, adding 13% NaCl): chopped whole anchovy adding 20% water and then heating for 9 hrs at $50^{\circ}C$ and then adding 13% NaCl and then fermented at room temperature for 180 days. Sample C(adding 13% NaCl): chopped whole anchovy and then adding 13% NaCl and then fermented at room temperature for 180 days. Sample D(adding 17% NaCl): whole anchovy adding 17% NaCl and then fermented at room temperature for 180 days. The content of free amino acids such as aspartic acid, serine and threonine fluctuated severely according to the pretreatment methods. Possibly they might be recommend quality indices of standardization for salt-fermented liquefaction of anchovy. As for the relation between fermentation period(X) and individual free amino acid(Y), five kinds of free amino acids such as glutamic acid, valine, glycine, lysine, and alanine showed highly significant in their coefficient of determination in most of samples. They might be recommend as quality indices for salt-fermented liquefaction of anchovy during fermentation. The difference of taste between products of the rapid- and low salt-fermented liquefaction and the traditional salt-fermented liquefaction were caused by their composition of the free amino acids ratios, in which were umami, sweet, and bitter taste in the extracts of anchovy during fermentation. The appropriate fermentation period of the sample A was shorten 30 days than the sample B and 60 days than the samples C and 90 days than the sample D in the processing of anchovy.

• 자원환경지질
• /
• 제55권6호
• /
• pp.671-687
• /
• 2022

우리나라 서·남해 연안 지대는 해안으로부터 10 km 범위 내 관정의 약 47%가 해수의 영향을 받은 것으로 보고되었고, 지하수의 염분화 원인이 해수 침투 때문일 것이라 해석되어 왔다. 서천지역의 길산천은 금강하구둑이 건설·운영되어 매립 농지로 이용되기 전까지는 감조하천으로서 유역 내에는 해수에 의한 퇴적물이 생성되고 그 내부에는 염분 공극수가 존재했을 것으로 추정된다. 길산천 소유역 내 지하수는 EC 값이 111~21,000 µS/cm 범위로서 매우 높은 염분 지하수가 존재하며, 수질 유형은 Ca(or Na)-HCO₃, Ca(or Na)-HCO₃(Cl), Na-Cl(HCO₃), Na-Cl 등 다양하게 나타나고 있다. 이러한 수질의 다양성은 강수 및 지표수로부터 유입 생성되는 담수 지하수 수질과 해수 수질의 혼합 현상 때문에 기인되는 것으로 판단된다. 금번 연구에서는 이러한 수질 다양성 및 염분 지하수의 존재가 현재 진행 중인 해수 침투 때문인지 아니면 조간대 퇴적물 내 고(古)염분 공극수가 씻겨나가는 과정에서 잔존하기 때문인지를 논의하였다. 이를 위해, 연구지역 내 강수, 지표수, 해수, 지하수에 대하여 수질 특성을 비교하고, 삼중수소 함량, 산소/수소 안정동위원소 조성, ⁸⁷Sr/⁸⁶Sr 비 등을 비교·검토하였다. 산소/수소 안정동위원소 조성으로 볼 때, EC 값이 큰 염분 지하수들의 물 성분은 담수 지하수와 지표수 물이 혼합된 물로 구성되어 있으며, 삼중수소 함량에 의해 추정되는 연령이 젊은 지하수들은 NO₃ 함량이 높은 지표 영향을 많이 받은 것들로 나타나, 연구지역의 지하수 수질 진화 과정에는 담수 지하수 및 지표수가 지속적으로 영향을 미치고 있는 것으로 나타났다. 또한, 담수 지하수/지표수와 해수를 2개의 단성분으로 가정하고 Cl 함량 변화에 따른 Na/Cl ratio와 나트륨흡착도(SAR)의 변화 패턴을 고려하면, 연구지역 지하수들은 해수 침투가 아니라 고염분 지하수의 씻김 현상을 겪고 있는 것으로 해석되었다.

• 한국식품과학회지
• /
• 제22권1호
• /
• pp.66-70
• /
• 1990

sucrose-Nacl-물의 3성분 혼합액체의 점도를 예측하기 위한 모델을 결정하기 위하여 온도 $10{\sim}40^{\circ}C$, NaCl농도 $1.0064{\sim}5.7037mol$, sucrose농도 $0.3436{\sim}2.5966mol$의 범위에서 점도 실험을 행한 결과 다음의 결과를 얻었다. NaCl용액의 점도는 식 (8)로, sucrose용액의 점도는 식 (5)로 나타낼 수 있었다. 또한 식 (8)과 (5)의 계수들은 강한 온도의존성을 가지고 있었고 식 (7)로 표현되었다. NaCl-sucrose-물의 3성분 혼합액체의 점도는 5개의 계수를 가진 다항식인 식 (9)로 상당히 정확하게 표현할 수 있었고, NaCl용액과 sucrose용액 사이에는 상호작용은 거의 없는 것으로 생각되었다.

• 한국식품조리과학회지
• /
• 제8권1호
• /
• pp.57-63
• /
• 1992

The purpose of this study was to investigate the rheological and thermal properties of yam starch. Yam starch had a hydrodynamic volume with the intrinsic viscosity,［$\eta$］, of 0.29dl/g deionized water. The values of the intrinsic viscosity of yam starch, determined to pH 2-11, varied between 0.07 to 0.18 dl/g. The highest intrinsic viscosity was obtained at pH 7. At salt concentrations 0-0.2 M NaCl, the intrinsic viscosity of yam starch was decreased up to 0.05 M NaCl concentration then increased to 0.07 M NaCl concentration and remained constant to reach 0.2 M NaCl concentration. The overlap parameter, calculated with the intrinsic vicosity data, was 3.45 g/dl in deionized water. The thermal properties of yam starch were investigated by Differential Scanning Calorimetry. Three endotherms were observed both pH solution and salt concentation. In the presence of pH 9, the onset temperature of gelatinization peak was the lowest temperature of 50.$32^{\circ}C$ and the enthalpy ($\Delta$H) was increased in this solution. The effect of salt on the thermal properties of yam starch was determined at salt concetration of 0-0.2 M NaCl. The enthalpy significantly decreased to salt concentration 0.07 M NaCl and the lowest onset temperature of this concentration was 52.$90^{\circ}C$.

• 한국분말재료학회지
• /
• 제18권6호
• /
• pp.488-495
• /
• 2011

This study was performed to fabricate the porous titanium foam by space holder method using NaCl powder, and to evaluate the effect of NaCl volume fractions (33.3~66.6 vol.%) on the porosities, compressive strength, Young's modulus and permeability. For controlling pore size, CP titanium and NaCl particles were sieved to different size range of 70~150 ${\mu}m$ and 300~425 ${\mu}m$ respectively. NaCl of green Ti compact was removed in water followed by sintered at $1200^{\circ}C$ for 2 hours. Total porosities of titanium foam were in the range of 38-70%. Pore shape was a regular hexahedron similar that of NaCl shape. Porous Ti body showed that Young's modulus and compressive strength were in the range of 0.6-6 GPa and 8-127 MPa respectively. It showed that pore size and mechanical properties of Ti foams was controllable by NaCl size and volume fractions.

• 대한화학회지
• /
• 제20권4호
• /
• pp.260-265
• /
• 1976

여러 組成의 isopropanol-물 混合溶媒中에서 LiCl, NaCl 및 KCl의 稀薄溶液의 電導導를 測定하였다. 그結果, 濃度에 따르는 當量電鍍度의 변화가 Debye-Huckel-Onsager 식에 대해서 좋은 一致를 보였다. 또한 溶媒中의 isopropanol 組成이 증가함에 따라 極限當量電導度${\Lambda}_0의 값이 급격히 減少하며 이것은 溶媒의 粘度增加 및 誘導常數의 감소로부터 예측되는 바와 같다. 그리고 isopropanol의 몰分率이 0.0, 0.1 및 0.2인 溶媒中에서는 {\Lambda}_0가 {\Lambda}_{0,LiCl} < {\Lambda}_{0,NaCl} < {\Lambda}_{0,KCl}의 順으로 증가하고 있으나, 0.3 몰分率 isopropanol-물中에서는 {\Lambda}_{0,LiCl} < {\Lambda}_{0,KCl} < {\Lambda}_{0,NaCl}의 順으로 바뀌고 있다. 또한 Walden product {\Lambda}_{0{\eta}0}$는 0.1몰分率 isopropanol-물中에서 最大値를 보여 주었다.

• Macromolecular Research
• /
• 제17권12호
• /
• pp.1015-1020
• /
• 2009

The role of the water structure present in hydrogels from nutlets of three species of salvias, S. miltiorrhiza (SM), S. sclarea (SS) and S. viridis (SV), was analyzed by differential scanning calorimetry (DSC). The sharp endothermic peaks that appeared at $5.9^{\circ}C$ (SM), $2.8^{\circ}C$ DC (SS) and $1.8^{\circ}C$ (SV) in each 1.0% hydrogel of 10.4-15.8% were not affected by addition of 0.1 M urea and alkali-metal salts. The order-disorder portions in the network were slightly affected by the distribution of freezable and non-freezable water in the hydrogel networks. The SV hydrogel was further used to investigate the effects of additives (0.1-8.0 M urea and 0.1-5.0 M NaCl) on its melting behavior. At 0.5-4.0 M urea and 1.0-3.0 M NaCl, two endothermic peaks appeared, corresponding to unbound (high temperature) and bound (low temperature) water in the gel networks, and eventually merged into one endothermic peak at 5.0-8.0 M urea and 4.0-4.5 M NaCl. After this merger, the endothermic peak shifted to 3.7, 4.0 and $5.6^{\circ}C$ at 5.0, 6.0 and 8.0 M urea, respectively. In the case of NaCl, a combination of peaks that occurred at 4.0-4.5 M were accompanied by a shift to lower temperature (-14.4 and $15.3^{\circ}C$) and the endothermic peak finally disappeared at 5.0 M NaCl due to the strong binding of water in the gel networks.

• 한국지반신소재학회논문집
• /
• 제1권1호
• /
• pp.43-51
• /
• 2002

본 연구에서는 차수재의 차수성를 결정짓는 벤토나이트 팽윤재를 이용하여 증류수, 침출수, 바닷물 및 3% NaCl 용액등의 반응물에 대한 자유팽윤도를 측정하였으며 Poly(acrylic acid)와 PVA(polyvinyl Alcohol), SCMC(Sodium Carboxymethyl Cellulose)를 각각 첨가한 벤토나이트의 자유팽윤도의 변화를 비교 평가하였다. 또한 바닷물에서의 토목섬유점토차수재의 투수계수를 측정하였으며 바닷물이 차수성에 어떤 영향을 미치는지 확인하였다. 벤토나이트의 평균 자유팽윤도는 증류수>침출수>바닷물 순으로 감소하였다. 바닷물에서와 3% NaCl 용액에서의 자유팽윤도 값은 근소한 차이를 보였다. Poly(acrylic acid)가 첨가된 벤토나이트는 모든 반응물에서 팽윤성 향상을 나타내었고 PYA가 첨가된 벤토나이트는 증류수를 제외한 반응물에서는 팽윤성 향상을 보이지 않았다. SCMC가 첨가된 벤토나이트의 팽윤성은 3% NaCl 용액에서 다소 자유팽윤도가 떨어지나 전반적으로 팽윤성이 향상되었다.

• 대한화학회지
• /
• 제22권1호
• /
• pp.12-18
• /
• 1978

여러組成의 아세톤-물 및 포름酸-물 중에서 각각 알칼리鹽化物(LiCl, NaCl, KCl, RbCl, CsCl)의 稀薄溶液의 電導度를 $^30{\circ}C$˚에서 측정하였다. 아세톤-물 混合溶媒中에서의 알칼리鹽化物의 電導度의 結果를 Debye-Huckel-Onsager式으로 解析하였고, 溶媒組成에 따르는 極限當量電導度의 변화를 電解質의 選擇的 溶媒化現象으로 설명하였다. 포름酸-물 中에서의 알칼리鹽化物의 稀薄溶液의 電導度는 溶媒自體의 强한 이온雰圍氣때문에 그 변화를 比較解析할 수가 없었다.