• Korean Journal of Community Nutrition
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• v.13 no.5
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• pp.640-652
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• 2008

Hypertension is among the most common and important risk factors for stroke, heart attack, and heart failure which is considered to be the leading cause of death in Korea. The prevalence rate of hypertension in Korea is 27.9%, according to the 2006 Korea National Health and Nutrition Survey. Since non-pharmacologic nutrition education is recommended as the first step in the management of hypertension, evaluation of nutrition program is needed to form strategies for improving patients' dietary adherence. This study was designed to evaluate the overall effectiveness of a hypertension nutrition education program (HNEP) for reducing the salt intake, at a public health center located in Gyunggi-province. The HNEP was offered for 16 weeks from May to September in 2007. Nutrition education activities included cooking classes, food preparation demonstrations, physical fitness programs, salty taste preference test sessions, games, case-study presentations, planning and evaluation of menus, etc. Forty patients participated fully in the program which had 47 female enrollees. Data about nutrient intake (24-hour recall), nutrition knowledge, food behavior were collected before (baseline) and after the program. Changes after program completion indicated the following: 1) diastolic blood pressure was decreased (p < 0.05), 2) sodium (salt) intake was also decreased (p < 0.01), especially baseline high salt intake group, 3) nutrition knowledge was improved (p<0.001), 4) dietary behaviors for maintaining a low salt diet was improved (p < 0.001), 5) participants preferred cooking class from nutrition education methods. As a conclusion, it appears that a nutrition education program for hypertensive female elderly for reducing the salt intake might effectively decrease blood pressure and salt intake. It also improves nutrition knowledge, dietary behavior, and finally adherence to a recommendable low-sodium diet.

• Journal of the Korean Chemical Society
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• v.19 no.2
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• pp.142-146
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• 1975

The formation of iron oxide hydroxide in a ferrous sulfate was studied in different contents of iron in the solution at a temperature range of 90 to $100^{\circ}C$ under 1${\sim}$3 atmospheres. The Mohr's salt thus formed was hydrolyzed under 1 to 3 atmospheres, in 14 to 72 g/l of iron content in the solution pH 3 or 6 for two hours at 90 to $100^{\circ}C$. The results obtained was as follows; 1) In Mohr's salt solution, as the iron content was increased, with decreasing the concentration of hydrogen ion, the yield of iron oxide hydroxide was gradually increased. 2) When iron content in Mohr's salt solution was 42.81 g/l, 91.5% of iron was recovered in the form of $\alpha$-goethite similar to yellow grade of natural goethite. 3) When $\alpha$-goethite obtained was calcined of $500^{\circ}C$, it was turned into ${\alpha}$-ferric oxide with a redish brown colour.

• Journal of Food Hygiene and Safety
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• v.3 no.4
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• pp.217-223
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• 1988

For the Effective utilization of the fish resources in coastal regions, investigations on preparation of powdered dried arkshell instant soup., quality stability of the products during storage and utilization as a food material were carried out with arkshell, Anadara broughtonii. Three kinds of powdered instant soup were prespared as 0% table salt(A), 5% table salt (B), 15% table salt(C) and packed with vacuum in laminated film bag. (polyester/nylon: 85${mu}ell$/15${mu}ell$, 18$\times$27cm) Their processing conditions and quality stability during storage at room temperature for 90 days were examined. Powdered instant soup was made by washing raw arkshell to remove visceral, clay, sand and blood, hot air drying(60$\pm$1$^{\circ}C$, 20 hrs) after draining and pulverizing dried arkshell to 35 mesh. Powdered instant soup was made by adding 2% sugar 0% table salt (5% and 15% table salt), 10.5% monosodium glutamate, 0.3% black pepper and 0.3% garlic powder to the pulverized dried arkshell. The condition of moisture and water activity of the products were 5.9-6.9% and 0.42-0.43, respectively. The moisture content s , water activity and pH of the products were showed little change and volatile basic nitrogen of them increased slightly during storage. Thiobarbituric acid value increased up to 60 days of storage and then decreased slightly. In solubility, powdered instant soup were showed no remarkable difference comparing with goods on the market. The color value of th products were showed little change during storage, In sensory evaluation, product B were scored slightly higher, in most cased, in flaver, color. taste and overall acceptability comparing with product A or product C during storage. Judiging form the sensory evaluation, powdered instant soup of 5% table salt (B) were the most desirable, and the quality of the products was stable for 90 days at 20$\pm$3$^{\circ}C$.

• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
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• v.20 no.1
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• pp.43-63
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• 2022

The aim of this review is to communicate some essential knowledge of the underlying mechanism of the corrosion of structural containment alloys during molten salt reactor operation in the context of prospective online monitoring in future MSR installations. The formation of metal halide species and the progression of their concentration in the molten salt do reflect containment corrosion, tracing the depletion of alloying metals at the alloy salt interface will assure safe conditions during reactor operation. Even though the progress of alloying metal halides concentrations in the molten salt do strongly understate actual corrosion rates, their prospective 1^st order kinetics followed by near-linearly increase is attributed to homogeneous matrix corrosion. The service life of the structural containment alloy is derived from homogeneous matrix corrosion and near-surface void formation but less so from intergranular cracking (IGC) and pitting corrosion. Online monitoring of corrosion species is of particular interest for molten chloride systems since besides the expected formation of chromium chloride species CrCl₂ and CrCl₃, other metal chloride species such as FeCl₂, FeCl₃, MoCl₂, MnCl₂ and NiCl₂ will form, depending on the selected structural alloy. The metal chloride concentrations should follow, after an incubation period of about 10,000 hours, a linear projection with a positive slope and a steady increase of < 1 ppm per day. During the incubation period, metal concentration show 1^st order kinetics and increasing linearly with time^1/2. Ideally, a linear increase reflects homogeneous matrix corrosion, while a sharp increase in the metal chloride concentration could set a warning flag for potential material failure within the projected service life, e.g. as result of intergranular cracking or pitting corrosion. Continuous monitoring of metal chloride concentrations can therefore provide direct information about the mechanism of the ongoing corrosion scenario and offer valuable information for a timely warning of prospective material failure.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2016.05a
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• pp.671-673
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• 2016

In image data, noise occurs due to various external factors in the process of obtaining and transmitting. There are various types of noise according to the cause and form and research to remove this noise is being continued. Therefore the study suggested a way to filter to restore images damaged by salt and pepper noise which preserves non-noise signal and processes noise signal by expanding mask size according to the local mask noise density. In addition, as an objective evaluation standard of improvements, the study used PSNR(peak signal to noise ratio) to compare with previous methods.

• Journal of Nutrition and Health
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• v.13 no.4
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• pp.187-194
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• 1980

To estimate the amount of daily salt intake by source of food and urinary sodium excretion, a dietary survey was conducted from August 27th to September 3, 1980. The salt concentration of six kinds of food was measured. The families of 25 womens' club leaders and 25 families of hypertensive patients were studied after they had been given a short course of education on lowsalt diet. The results were as follows: 1. The average amount of high-salt foods eaten daily by the study group were as follows: 4.5 Gm. in the form of table salt 16.8 ml of home-made soy sauce 6.20 ml of commercial soy sauce 11.9 Gm. of home-made red-pepper bean paste 12.0 Gm. of home-made soy-bean paste 120.7 Gm. of Kimchi 2. The average NaCl concentration of each food was as follows: 99.5% in table salt, 22.5% in home made soy sauce, 11.9% in Commercial soy sauce, 6.8 Gm% in home made red pepper bean paste, 9.2 Gm% in home-made soy-bean paste and the average concentration of various kinds of Kimchi was 2.7 Gm%. 3. The total amount of daily salt intake per adult was calculated as 14.3 Gm. By sources of food 4.5 Gm from table salt, 3.9 Gm from home-made soy sauce and 3. 3 Gm from Kimchi were taken daily Three other kinds of food were also minor sources of salt intake.4. The average amounts of individual daily salt intake were not significantly different between the hypertensive group and the normotensive group: the median of the normotensive group (11.7Gm.) was significantly lower than that of the hypertensive group (14.9Gm.). Therefore the womens' club leaders appeared to respond more quickly than the hypertensive group after low-salt diet education. 5. The average amount of sodium excretion in the 24 hour urine specimen was 234.7 mEq. From this finding the daily NaCl intake was estimated to be 15.8Gm.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2010.10a
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• pp.17-17
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• 2010

Rhizobacteria are a diverse group of free-living soil bacteria that live in plant rhizosphere and colonized the root system. Plant growth-promoting rhizobacteria (PGPR) possessing ACC deaminase (ACCD) can reduce ACC and ethylene in plant tissue and mediated the growth of plants under various stresses including salt stress. ACCD decrease ethylene levels in plant tissue that produce high levels of ethylene in tissue via elevated levels of ACC under salt stress. We selected strains of Pseudomonas sp. possessing ACCD activity for their ability to promote plant growth under salt stress from soil sample collected at Byeonsan, Jeonbuk, South Korea. The Pseudomonas strains possessing ACCD increased the rate of the seedling and growth of chinese cabbage seeds under salt stress. We cloned ACCD gene from P.fluorescens and expressed recombinant protein in Escherichia coli. The active form of recombinant ACCD converted ACC to a-ketobutyrate. The in vivo treatment of recombinant ACCD itself increase the rate of the seedling and growth of Chinese cabbage seeds under salt stress. The polyclonal P.fluorescens anti-ACCD antibody specifically reacted with ACCD originated from Pseudomonas. This indicates that the antibody might act as an important indicator for ACCD driven from Pseudomonas exhibiting plant growth-promoting activity. This study will be useful for identification of newly isolated PGPR containing ACCD and exploioting the ACCD activity from PGPR against various biotic and abiotic stresses.

• Journal of Life Science
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• v.13 no.5
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• pp.658-667
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• 2003

Antioxidative enzymes (superoxide dismutase; SOD, ascorbate peroxidase; APX, glutathione reductase; GR) play major roles in scavenging mechanism of reactive oxygen species which were involved in various stress conditions including salt. In order to investigate the relation between their growth responses (dry weight) and the changes of antioxidative enzymes activity, salt-tolerant spinach beet having 15cm of shoot length were treated with various salt levels (0, 50, 200, 1000 mM NaCl) for 24 hours. Spinach beet exhibited an increase in the activity of antioxidative enzymes by salt, the maximal activity at 200 mM NaCl and the lowest activity at 50 mM NaCl in 2 hrs. after treatments. As a result of PAGE, it has been confirmed that spinach beet contained 3 isoforms (Fe-SOD, CuZn-SOD and Mn-SOD) of SOD and main isoform was CuZn- SOD form. In case of APX, isoforms of the low molecular weight(No. 7, 8) were showed strong expression especially at 200 and 400 mM NaCl treatment. Meanwhile, GR did not show specific pattern of isoforms among the salt treatments. Especially, in case of 50 mM treatment, plant showed the lowest activity of SOD with the best growth, a low enzyme activity was induced by inactivation of the Mn-SOD. Therefore, we suggested that the decrease of SOD activity at a low salt level (50 mM NaCl) or the increase of enzyme activity at a high salt level (200 mM NaCl) may be related to expression of the Mn-SOD isoform. These antioxidative enzymes showed the increase of activity in a short time by salt addition. So, it is considered that spinach beet copes effectively with a stressful condition such as salt by operating effective antioxidative defense mechanism rapidly under high salt level.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.3
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• pp.355-359
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• 2014

The objective of this study was to determine the hyperglycemic effects of mineral-rich salt in type 2 diabetic Goto-Kakizaki (GK) rats and normal Wistar rats. Animals were divided into five groups, including a normal group, fed three different experimental salts [purified salt (PS), mineral-rich salt (WS1 and WS2), and bamboo salt (BS)] in the form of 1% salt solution for 12 weeks. Liver, kidney, and spleen weights were significantly increased in GK rats of salt groups as compared to Wistar normal group without salt. However, there was no difference among the salt groups. For serum lipids, total cholesterol level in the BS group and triglyceride level in the WS group were significantly reduced compared to those of the PS group. The concentration of blood glucose in the GK-PS group increased continuously during the experimental period, whereas that in the GK-WS group was significantly reduced at 12 weeks. In GK rats, glucose levels among the salt groups in OGTT by glucose were not significantly different compared to normal rats. Insulin and glucagon levels in blood were not significantly different among the groups, and no such association was observed for insulin. Pancreatic lslets of Langerhans in the PS group showed irregular formation compared to those of the normal, WS, and BS groups.

• Applied Chemistry for Engineering
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• v.31 no.3
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• pp.305-309
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• 2020

In this study, a series of ionic liquids based electrolytes for lithium batteries were prepared by mixing the anion functionalized ionic liquid, [DMIm][MPEGP] (1,3-dimethylimidazolium (2-methoxy(2-ethoxy(2-ethoxy)))-ethylphosphite), with the lithium salt, LiTf₂N (lithium bis(trifluoromethanesulfonyl)imide), and the concentration of lithium salt was varied between 0 and 3.0 molar ratio. We observed the ionic mixtures became opaque and spontaneously aggregated to form a thermotropic ionic liquid crystal. Extensive spectroscopic examinations of the ionic liquid crystals were carried out to investigate their self-organized structures and the ion transport behavior depending on the concentration of lithium salt. An increase in the ionic conductivity was observed for the ionic liquid crystals related to the ability to form ion diffusion pathways along the ordered structures, resulting in improved electrochemical performances of lithium batteries.