• 제목/요약/키워드: Salt concentration

검색결과 1,750건 처리시간 0.03초

c-Fos Expression in the Nucleus of the Solitary Tract in Response to Salt Stimulation in Rats

  • Kwak, Yong-Ho;Rhyu, Mee-Ra;Bai, Sun-Joon;Sa, Young-Hee;Kwon, Min-Jee;Lee, Bae-Hwan
    • The Korean Journal of Physiology and Pharmacology
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    • 제15권6호
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    • pp.437-443
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    • 2011
  • Salt signals in tongue are relayed to the nucleus of the solitary tract (NST). This signaling is very important to determine whether to swallow salt-related nutrition or not and suggests some implications in discrimination of salt concentration. Salt concentration-dependent electrical responses in the chorda tympani and the NST were well reported. But salt concentration-dependency and spatial distribution of c-Fos in the NST were not well established. In the present study, NaCl signaling in the NST was studied in urethane-anesthetized rats. The c-Fos immunoreactivity in the six different NST areas along the rostral-caudal axis and six subregions in each of bilateral NST were compared between applications of distilled water and different concentrations of NaCl to the tongue of experimental animals. From this study, salt stimulation with high concentration (1.0 M NaCl) induced significantly higher c-Fos expression in intermediate NST and dorsal-medial and dorsal-middle subregions of the NST compared to distilled water stimulation. The result represents the specific spatial distribution of salt taste perception in the NST.

염농도와 절임온도에 따른 돔배기의 품질특성 (Quality Characteristics of Dombaegi(Salted Shark Meat) with Reference to Salt Concentration and Temperature during Dry Salting)

  • 김도훈;윤광섭
    • 한국식품저장유통학회지
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    • 제16권5호
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    • pp.656-660
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    • 2009
  • 품질이 균일한 돔배기를 제조하기 위하여 염농도와 절임온도를 달리하여 상어육을 염절임하는 동안 품질변화를 측정하였다. 염농도를 1, 2, 3%로 조정하고 $4^{\circ}C$$18^{\circ}C$에서 절임한 상어육의 품질변화를 비교한 결과, 수분함량은 $4^{\circ}C$, 3%의 염농도에서 절임시 64.2%로 가장 높았으며, 염함량은 $18^{\circ}C$와 3%의 염농도로 절임 하였을 때 높게 나타났고, 보수력은 저온과 높은 염농도로 절임 하였을 때 높은 것으로 나타났다. 수분활성도는 고온에서 염농도가 높을수록 낮았으며, 색차는 저온과 높은 염농도로 절임 하였을 때 낮아 외관의 변화가 적었음을 알 수 있었다. 탄력성과 강도는 저온과 높은 염농도로 절임하였을 때 높게 나타났다. 따라서 직간법으로 상어육을 염절임할 때, 높은 농도에서 염절임한 상어육의 품질이 더 우수한 것으로 나타났으며, 염절임한 상어육이 염함량을 제외하고는 $4^{\circ}C$에서 절임한 상어육의 품질이 더 우수한 것으로 나타났다.

화재진압시간에 따른 콘크리트의 염해저항성 평가 (Evaluation of Salt Damage Resistance of Concrete according to Fire Control Time)

  • 이준해;박동천
    • 한국건축시공학회:학술대회논문집
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    • 한국건축시공학회 2020년도 봄 학술논문 발표대회
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    • pp.109-110
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    • 2020
  • In the event of a fire, fire engines usually arrive within 15 minutes and become a fire suppressor. In this paper, an analytical model was established to evaluate the salt damage resistance of concrete according to fire suppression time, and the concentration of salt inside the concrete after fire was measured and the time to reach the critical concentration was assessed by how short.

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나물 조리시 양념사용에 관한 연구 -염분농도를 중심으로- (A Study on the Use of Seasoning for NAMUL Preparation -in salt concentration-")

  • 양경임;우경자
    • 한국식품조리과학회지
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    • 제3권2호
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    • pp.17-27
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    • 1987
  • 조리서를 통하여 염류를 제외한 나물 양념의 분량을 조사하여 사용하고, 염류배합에만 변동을 주어 관능검사로 최적 염분농도 및 최적의 배합조건을 구한 결과를 요약하면 다음과 같다. 1. 재료 300g에 대하여 숙채는 파 15.5g, 마늘 7.9g, 참기름 9.0g, 깨소금 5.0g을, 생채는 파 11.5g, 마늘 7.0g, 참기름 6.0g, 깨소금 3.3g, 설탕 13.9g, 식초 10.6g, 고추가루 5.6g을 사용하였다. 2. 나물의 최적 염분농도는 숙채가 1.412%, 생채가 1.368%였다. 3. 소금과 새우젓으로 간을 한 나물에서는 염분농도 0.84%∼l.89%사이에서 염분농도가 질감에 영향을 주지 않았다. 4. 색의 기호성은 간장의 양을 증가시켜 첨가할수록 낮아졌으며, 색의 기호에 영향을 주지 않고 사용할 수 있는 간장의 양은 오이나물과 도라지나물같이 색이 옅은 경우는 중량의 0.8%∼l.0%였고, 시금치나물같이 색이 진한 경우는 중량의 4.8%였다. 5. 전체적인 맛이 좋은 염분농도는 숙채가 1.223%∼l.513%, 생채가 1.183%∼l.373%로 짠맛의 결과와 일치하는 경향을 보였다.

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Comparative Response of Callus and Seedling of Jatropha curcas L. to Salinity Stress

  • Kumar, Nitish;Kaur, Meenakshi;Pamidimarri, D.V.N. Sudheer;Boricha, Girish;Reddy, Muppala P.
    • Journal of Forest and Environmental Science
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    • 제24권2호
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    • pp.69-77
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    • 2008
  • Jatropha curcas L. is an oil bearing species with many uses and considerable economic potential as a biofuel crop. Salt stress effect on growth, ion accumulation, contents of protein, proline and antioxidant enzymes activity was determined in callus and seedling to understand the salt tolerance of the species. Exposure of callus and seedling to salt stress reduced growth in a concentration dependent manner. Under salt stress Na content increased significantly in both callus and seedling whereas, differential accumulation in the contents of K, Ca, and Mg was observed in callus and seedling. Soluble protein content differed significantly in callus as compared to seedling, however proline accumulation remained more or less constant with treatments. The proline concentration was ~2 to 3 times more in callus than in seedling. Salt stress induced qualitative and quantitative differences in superoxide dismutase (SOD; E.C. 1.15.1.1) and peroxidase (POX; E.C. 1.11.1.7) in callus and seedling. Salt induced changes of the recorded parameters were discussed in relation to salinity tolerance.

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Detection of Irradiated Model Food Containing Salt by Thermoluminescence Measurement

  • Chung, Hyung-Wook;Kwon, Joong-Ho
    • Preventive Nutrition and Food Science
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    • 제3권1호
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    • pp.22-26
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    • 1998
  • Model food containing common salt(NaCl) was subjected to the thermoluminescene(TL) detection whether it is irradiated or not. Salt irradiated with $^60Co$-gamma ray and electron beam exhibited a characteristic TL gowcurve depending on the irradiation dose, showing major peaks at $206^{\circ}C$ and $326^{\circ}C$. The intensity of TL glowcurves was directly proportional to the irradiated doses regardless of irradiation sources at each concentration of salt. A high correlation coefficient was observed for irradiated salt between the irradiation doses and the corresponding TL responses. At the same dose, the intensity of TL glowcurve increased as the concentration of salt increased in the test sample. TL glowcurves of nonirradiated salt and irradiated model food without salt were negligible and similar to a baseline . However, irradiated model food containing salt gave rise to a characteristic TL glowcurve with two major peaks at about $240^{\circ}C$ and $300^{\circ}C$, respectively. The results showed that salt played a role as an internla as well as external indicator in TL measurements, indicating that TL will be applicable to other condiments and spices with salt for their detection whether they are irradiated or not.

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Changes in Microorganisms, Enzyme Activities, and Gas Formation by the Addition of Mustard Powder on Kochujang with Different Salt Concentration

  • Oh, Ji-Young;Kim, Yong-Suk;Shin, Dong-Hwa
    • Food Science and Biotechnology
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    • 제15권2호
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    • pp.298-302
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    • 2006
  • Kochujang was fermented using hot red pepper, meju prepared with soybean and rice, and malt-digested syrup. To reduce salt content, mustard powder (1.2%, w/w) was added to Korean traditional kochujang with 4-10% salt, and microbial characteristics, enzyme activities, and gas formation in kochujang were evaluated during fermentation for 120 days at $25^{\circ}C$. Yeast numbers of all treatments maintained 2.43-2.86 log CFU/g up to 60 days fermentation, indicating salt concentration had no effect on yeast count. Activities of ${\alpha}$- and ${\beta}$-amylases, and neutral and acidic proteases of kochujang added with mustard powder were slightly higher than those of control group. Total accumulative volume of gas produced during fermentation of kochujang without mustard powder (control group) was 5,892 mL/pack, but decreased to 34-99 mL/pack in low-salted kochujang (4 and 6% salt) added with mustard powder. Major gas produced was carbon dioxide (79-80%) with oxygen content less than 1.25%(v/v). Results indicate salt concentration of kochujang could be lowered up to 6-8% by addition of mustard powder without gas formation and quality alteration during distribution.

대구시 한국 대학생과 중국 유학생 및 중국 심양시 대학생의 짠맛에 대한 미각과 짜게 먹는 식행동 비교 (Comparison of Salty Taste Assessment and High-Salt Dietary Behaviors among University Students and Chinese Students in Daegu, South Korea and University Students in Shenyang, China)

  • 지앙린;이연경
    • 대한지역사회영양학회지
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    • 제18권6호
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    • pp.555-564
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    • 2013
  • The purpose of this study was to compare and analyze the assessment of salty taste and high-salt dietary behaviors of Korean university students and their Chinese counterparts. The researchers developed a taste assessment computer program focusing on preference for salty taste, and it was applied to 300 university students, including 100 Korean students, and 100 Chinese students in Daegu of South Korea, and 100 Chinese students in Shenyang of China (144 males and 156 females). The results of the taste assessment of Chinese and Korean university students are as follows. Among males, Koreans (36.0%), Chinese students in Korea (36.2%), and Chinese (40.4%) scored highest in the "a bit salty" followed by "normal." Among females, Koreans (36.0%), Chinese students in Korea (49.1%), and Chinese (28.3%) scored highest in the "normal". In terms of salt concentration in solution, among the male subjects, most Koreans favored the salt concentration of 0.31%, which is considered to be a "normal" concentration; most Chinese students in Korea favored 0.63%, which is considered to be "a bit salty", and most Chinese favored the concentration of 1.25%, which is considered to be "salty". As for the female subjects, Koreans, Chinese students studying abroad, and Chinese favored 0.31%, the "normal" level of concentration. Korean students scored higher than Chinese students in Korea and Chinese students both in males and females (p < 0.001, p < 0.01), in terms of high-salt dietary behaviors favored salty taste. This study suggests that Chinese university students need nutrition education in terms of modifying eating behaviors to reduce dietary salt intake.

전통적 통배추김치 제조시 최적절임조건 및 저장기간 설정에 관한 연구 (A Study on the Standardization method of Brining Conditions and Storage Day in the Preparation of Traditional chinese whole Cabbage Kimchi)

  • 이종미;김희정
    • 한국식생활문화학회지
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    • 제9권1호
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    • pp.87-93
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    • 1994
  • This study was conducted to present a method that determine the optimum conditions for the preparation of chinese whole cabbage kimchi. After Sensory and chemical characteristics of kimchi with various salt concentration in brine, brining time and storage period at equal saltiness were measured, the optimum conditions for the preparation of chinese whole cabbage kimchi were determined with the use of the response surface methodology. The results are summarized as follows; 1. The more salt concentration in brine, the longer brining time and storage period, resulted in the lower pH and the higher titratable acidity of kimchis. As the salt concentration in brine and brining time increased, kimchi reaches at optimum titratable acidity of it within a shorter time. 2. As the salt concentration in brine and brining time increased, content of succinic acid decreased but that of lactic, acetic, and propionic acid increased. Amount of citric, malic and succinic acid decreased but that of lactic, acetic acid increased, with storage day. 3. Sensory data showed that firmness and green cabbage flavor of kimchi decreased while toughness, carbonic mouthfeel, sourness and staled flavor increased with increased salt concentration in brine, brining time and storage day. As the storage period increased, crispness of kimchi decreased. 4. The optimum conditions for the preparation of chinese whole cabbage kimchi were as follows: Optimum salt concentration in brine, brining time, and storage period were 19.5%, 3 hours and 45 minutes, and 12 hours.

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천연 항균물질이 첨가된 소금의 식중독 세균에 대한 항균효과 (Antibacterial Effects of Salt with Natural Antimicrobial Substances against Foodborne Pathogens)

  • 현정은;박세은;이서현;이연진;장민경;문성권;이선영
    • 급식외식위생학회지
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    • 제1권1호
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    • pp.27-35
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    • 2020
  • Salt is a common seasoning agent used in various processed foods, especially in kimchi and salted seafood (jeotgal). This study was conducted to investigate the efficacy of salt with antimicrobial substances (acetic acid, garlic extract, carvacrol, nisin, thymol, and their combination (acetic acid+nisin+thymol)) on improvement of antibacterial effects of salt against foodborne pathogens. Salt (10%) was prepared using six different types of 0.2% natural antimicrobial substances. The antibacterial effect of salt combined with natural antimicrobial substances was evaluated against foodborne pathogens using the broth micro-dilution method and growth curve plotted using absorbance measurements. For the five foodborne pathogens, the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of salt without antimicrobial substances as control were in the range of 24~>50,000 ㎍/mL and >50,000 ㎍/mL, respectively. Salt with nisin, thymol, or garlic extract showed strong inhibitory effects and their MIC against L. monocytogenes were 49, 12,500, and 24 ㎍/mL, respectively. In particular, salt with nisin showed inhibitory activities against Gram-positive bacteria. However, all the antimicrobial substances were less effective against Gram-negative bacteria such as E. coli O157:H7 and S. Typhimurium than Gram-positive bacteria. These results could be used for the development of salt with natural antimicrobial substances especially targeted against L. monocytogenes. This would enable the lowering of saline concentration while improving the storability of food.