• Korean Journal of Clinical Laboratory Science
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• v.39 no.3
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• pp.156-160
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• 2007

We evaluated the newly developed plastic sodium citrate tubes for routine coagulation test by direct comparison with glass citrate theophylline adenosine dipyridamole (CTAD) tubes. Blood was drawn from 100 patients into glass CTAD tubes and plastic sodium citrate tubes. After collection, samples were centrifuged at 1500 ${\times}$g for 15 min at $22^{\circ}C$. Prothrombin time (PT), activated partial thromboplastin time (aPTT), fibrinogen were measured by using the Coagrex-800 (IRC, Japan). We used comparison plot by linear regression model and difference plot graphs to compare the results of the independent measurements of PT, aPTT, fibrinogen between glass CTAD tubes and plastic sodium citrate tubes. On the comparison study between glass CTAD tubes and plastic sodium citrate tubes, the correlation coefficients (R) were 0.99 for PT, 0.97 for aPTT and 0.97 for fibrinogen. This results implicated good correlation of each parameter between two tubes. Although the difference plot graph analysis showed statistically significant differences between glass and plastic tubes for PT, aPTT and fibrinogen, the range of difference was acceptable according to the CLSI/NCCLS guideline. The plastic sodium citrate tubes showed good correlation with the glass CTAD tubes, so it can substitute glass citrate tube for routine coagulation tests.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.3
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• pp.456-461
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• 1997

Sodium lactateand sodium citrate, traditional food preservatives, were added to extend the shelf-life of the loow-salted Myungran-jeot, and various chemical and microbiological analyses were carried out with Muungran-jeot, and various chemical and microbiological analyses were carried out with Myungran-jeot femented at 1$0^{\circ}C$. pH was decreased in the beginning stage of fermentation and then increased, whereas the content of lactic acid was increased during fermentation. But, lactic acid production of the low-salted Myungran-jeot with preservative were lower than control. The NH$_2$-N content of the low-salted Myungran-jot with sodium citrate was increased in the beginning of fermentation and then decreased. Sodium citrate inhibited the productions of VBN and TMA during the fermentation of Myungran-jeot, whereas sodium lactate inhibited the productions of VBN and TBA. Sodium lactate inhibited the growths of proteolytic bacteris and fungi. The estimated shelf-lives of the Myungran-jeot with control, sodium lactate, and sodium citrate were about 11, 13, and 13 days, respectively.

• Journal of Electrochemical Science and Technology
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• v.8 no.3
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• pp.206-214
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• 2017

SnS films have been prepared by electrodeposition technique onto Cu and ITO substrates using acidic solutions containing tin chloride and sodium thiosulfate with sodium citrate as an additive. The effects of sodium citrate on the electrochemical behavior of electrolyte bath containing tin chloride and sodium thiosulfate were investigated by cyclic voltammetry and chronoamperometry techniques. Deposited films were characterized by XRD, FTIR, SEM, optical, photoelectrochemical, and electrical measurements. XRD data showed that deposited SnS with sodium citrate on both substrates were polycrystalline with orthorhombic structures and preferential orientations along (111) directions. However, SnS films with sodium citrate on Cu substrate exhibited a good crystalline structure if compared with that deposited on ITO substrates. FTIR results confirmed the presence of SnS films at peaks 1384 and $560cm^{-1}$. SEM images revealed that SnS with sodium citrate on Cu substrate are well covered with a smooth and uniform surface morphology than deposited on ITO substrate. The direct band gap of the films is about 1.3 eV. p-type semiconductor conduction of SnS was confirmed by photoelectrochemical and Hall Effect measurements. Electrical properties of SnS films showed a low electrical resistivity of $30{\Omega}cm$, carrier concentration of $2.6{\times}10^{15}cm^{-3}$ and mobility of $80cm^2V^{-1}s^{-1}$.

• Journal of the korean veterinary medical association
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• v.8 no.6
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• pp.15-19
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• 1964

1. Sodium Citrate, Sodim Iodide, Gelatine and Vitamin-K were administered to the dogs in the purpose of determination of blood Coagulation time effected by these hemostatic agents, In this study 6 heads of dogs were used and the results obtained in this e

• Korean Journal of Otorhinolaryngology-Head and Neck Surgery
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• v.62 no.2
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• pp.75-81
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• 2019

The objective of this study was to perform a systematic review of the literature for application of intranasal sodium citrate in the patients with olfactory dysfunction to help determine the sodium citrate treatments for this condition. Two authors independently searched the data base (Medline, Scopus, and the Cochrane database) for relevant studies from inception to January 2018. Included studies were randomized controlled studies published in English comparing topical sodium citrate application (treatment group) with saline (control group) in patients who had olfactory dysfunction. Outcomes of interest included the change of olfactory identification and threshold during 2 hours post-treatment. Three studies were enrolled in the meta-analysis. Compared with control group, treatment group did not increase posttreatment score of olfactory identification [standardized mean difference (SMD)=-0.03; 95% confidence interval (CI)=-0.29-0.24; I²=0%] and olfactory threshold (SMD=0.18; 95% CI=-0.09-0.45; I²=0%) significantly. In the degree of pre-post improvement of two outcomes, although treatment group statistically showed the significant improvement in olfactory threshold (SMD=0.30; 95% CI=0.05-0.55; I²=17%), the clinical significance of this outcome was meaningless. Similarly, there was no significant difference in olfactory identification between two groups (SMD=0.17; 95% CI=-0.11-0.45; I²=22%). Unlike the recent favorable results, our summated results presented the uselessness for the local application of sodium citrate in improving patient's olfactory function. However, we also had some limitation such as small sample size and inconsistent application methods. Therefore, larger trials and standardized methodology are needed to reach more stronger and exact results.

• Corrosion Science and Technology
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• v.13 no.3
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• pp.107-111
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• 2014

Electroless plated Ni-Co-P films have been used to suppress the electromagnetic waves from magnetic recording media, and the suppression is known to be achieved with films made with optimized plating composition and plating condition. Effects of complexing agents on the deposition rate and bath stability of Ni-Co-P film were studied using sodium citrate, sodium tartrate and multi-complex agents containing both of them. Deposition of electroless Ni-Co-P platings was dependent upon the complexing agents. Deposition rate was twice when using sodium tartrate compared to that using sodium citrate. And it was slightly slower with multi-complex agents than with sodium tartrate, bath stability being declined in the former. Deposition rate increased with increasing pH until pH 11. Excellent bath stability and good deposition rate were obtained using multi-complex agent as sodium citrate 0.10 mol/L and sodium tartrate 0.15 mol/L in the electroless Ni-Co-P plating films.

• 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).

• Journal of Life Science
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• v.14 no.5
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• pp.868-873
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• 2004

The efficient fermentative production of L-threonine fermentation was achieved by using Escherichia coli MT201, transformed a plasmid carrying pyruvate carboxylase gene. It is an attempt to supply oxaloacetate to the L-threonine biosynthetic pathway. In order to improve the L-threonine productivity of E. coli MT201, a plasmid pPYC which is an expression vector of the pyruvate carboxylase gene of Coryne-bacterium glutamicum, was introduced. When E. coli MT/pPYC was incubated with medium containing only glucose as a carbon source, both the cell growth and L-threonine production were reduced, compared to the results from fermentation of E. coli MT201. In order to circumvent this effect, we attempted the addition of a mixed carbon source, composed of glucose and sodium citrate at a ratio of 1.5:3.5. It was shown that L-threonine production and cell growth (OD660) with E. coli MT/pPYC reached up to 75.7 g/l and 48, respectively, at incubation for 75 hr under fed-batch fermentation conditions. It is assumed that overproduction of L-threonine by anaplerotic pathway leads unbalance of TCA cycle and sodium citrate might playa role to recover normal TCA cycle.

• Korean Journal of Veterinary Service
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• v.22 no.4
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• pp.377-383
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• 1999

Polymorphonuclear (PMN) leucocytes are fundamental importance to the body's defense mechanism and play a major role in the local and systemic reactions to infectious disease. Investigation of the physiological and pathological role of the various leucocyte subtypes in host defence mechanisms is dependent upon the isolation of adequate numbers of viable, pure leucocyte fractions. This report describes the separate frequency of PMN leucocytes both from buffy coat layer and from packed RBC layer when bovine peripheral blood was treated with various anti-coagulants such as acid-citrate-dextrose(ACD), ethyldiaminetetraacetic acid(EDTA), sodium citrate and heparin. The separate frequencies of PMN leucocytes from buffy coat layer was 60.4$\pm$9.6%(heparin), 56.8$\pm$11.8%(sodium citrate), 30.6$\pm$14.1%(ACD) and 6.2$\pm$3.7%(EDTA), in order. Those from packed RBC layer monitored with EDTA, ACD, sodium citrate and heparin was 85.0$\pm$4.7%, 84.3$\pm$5.5%, 83.8$\pm$6.5% and 76.3$\pm$7.7%, respectively. The Ficoll-hypaque(FH) density gradient method was used to remove a small part of lymphocytes and/or monocytes from leucocytes in packed RBC layer. With the result that it increased separate frequency of PMN leucocytes from EDTA(89.9$\pm$2.4%), ACD(89.5$\pm$3.6%), and sodium citrate(83.6$\pm$10.3%) than heparin(68.4$\pm$13.9%). These results indicate that the use of EDTA and ACD as anticoagulant Is suitable for the separation of PMN leucocytes from bovine peripheral blood, and that the FH density gradient method is able to increase the separate frequency of PMN leucocytes from packed RBC layer.

• Korean Journal of Food Science and Technology
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• v.23 no.2
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• pp.188-191
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• 1991

A study was carried out to investigate the control effect of sodium and potassium phosphates, sodium citrate and three different salts mixtures on kimchi fermentation when they were added into half-fermented kimchi in the concentration range of $0.001{\sim}0.01\;M$. The salts mixtures added were sodium phosphates mixture(CA-A), addition of $NaNO_2$, Ca-EDTA and BHA to CA-A(CA-B) and substitution of BHA with sodium citrate in CA-B. The results showed that sodium phosphates and sodium citrate significantly inhibited the kimchi fermentation while potassium phosphate had little effect. The order of control effect was $Na_3PO_4-Na_2HPO_4-sodium\;citrate-NaH_2PO_4-K_2HPO_4-KH_2PO_4$. Among the salts mixtures, CA-A showed the most reducing effect in the fermentation rate followed by CA-C and CA-A. The mixture of CA-C could extend the time of holding pH $4.2{\sim}4.4$ by approximately 6 times at $4{\sim}25^{\circ}C$ when it was compared to control. The microbial growth study of total and Leuconostoc mesenteroides also showed a very significant decrease in their numbers.