• Bulletin of the Korean Chemical Society
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• v.34 no.8
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• pp.2441-2445
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• 2013

Chitosan non-woven fabrics were acetylated to improve their antimicrobial properties. The active chlorine content, antimicrobial properties, storage stability, and surface properties of acetylated chitosan non-woven fabrics were investigated. The active chlorine content of the fabrics increased upon reduction of the degree of the acetylation or increase in sodium hypochlorite concentration. Acetylated chitosan non-woven fabrics showed powerful antimicrobial activity by efficiently killing Escherichia coli and forming a growth inhibition zone for Staphylococcus aureus. Furthermore, scanning electron microscopy observations demonstrated that the acetylated chitosan non-woven fabrics were not damaged in sodium hypochlorite solution.

• Journal of Pharmaceutical Investigation
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• v.37 no.5
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• pp.269-273
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• 2007

Poorly water-soluble ibuprofen and ethanol can be encapsulated in gelatin microcapsule by spray drying technique. To select an optimal formula of ibuprofen-loaded gelatin microcapsule which increased the ethanol content and ibuprofen solubility with the decreased amount of gelatin in the microcapsules, in this study, the effect of gelatin, ibuprofen and sodium lauryl sulfate on the ibuprofen solubility and the amount of ethanol and ibuprofen encapsulated in the gelatin microcapsule were investigated. Ibuprofen solubility and the amount of ethanol encapsulated increased as gelatin and sodium lauryl sulfate increased, reached maximum at 4% and 0.6%, respectively and then followed a rapid decrease. Furthermore, the ibuprofen solubility and the encapsulated ibuprofen content increased as the amount of ibuprofen increased, reaching maximum at 0.5% and beyond that, there was no change in the solubility and ibuprofen content. However, the encapsulated ethanol content remained same irrespective of the amount of ibuprofen. On the basis of increased ibuprofen solubility, our results showed that the formula of ibuprofen-loaded gelatin microcapsule at the ratio of gelatin/ibuprofen/sodium lauryl sulfate/water/ethanol of 4/0.5/0.6/30/70 with ibuprofen solubility of about $290\;{\mu}g/mL$ and ethanol content of about $160\;{\mu}g/mg$ could be a potential oral delivery system for poorly water-soluble ibuprofen.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.6
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• pp.665-671
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• 1996

The salt stress at seedling stage of barley was examined in different concentrations of NaCl containing 1/2 Hoagland solution. Among the physiological factors electric conductivity and sodium content of cell sap outflow solution were increased according to the in-crease of NaCl concentration in 1/2 Hoagland solution but the total protein content of root cell sap outflow solution was decreased. Changing pattern of amino acids content in plant was divided into 3 groups which were increased, decreased or unchanged by NaCl concentration in solution. In normal condition, sugar content in plant was higher than potassium or sodium but if NaCl was added more than 25mM in 1/2 Hoagland solution, sodium was the highest. Potassium content in shoot was decreased as 67% of control at 100mM of NaCl containing solution and in root it was decreased as 8%. Sum of the potassium and sodium content in shoot was seriously increased in accordant with NaCl concentration in culture solution, but in root it was gradually decreased. Chlorophyll content per g fresh weight and photosynthetic ability per $\textrm{cm}^2$ in first leaf were not affected by NaCl concentration of 1/2 Hoagland solution but root activity was slightly decreased compared to control.

• Journal of the Korean Society of Food Culture
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• v.32 no.3
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• pp.235-243
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• 2017

We investigated the antioxidant, physicochemical, and sensory characteristics of dried type sodium-reduced Bibimbap using dandelion complex powder (DCP). DCP is known to add moisture to the skin and relieve symptoms of atopic dermatitis. The sodium content of the standard sample was 1,110.87 mg per serving. The sodium was significantly reduced by 30%, resulting in 762.62 mg of sodium for the reduced sodium group (p<0.05). The ash contents of the standard sample group with DCP showed the highest value (3.17%) in all samples and was affected by minerals of DCP (p<0.05). The total flavonoid contents and ABTS radical scavenging activity, indicators of antioxidant, anticancer and antibacterial activities, showed significantly high activities with addition of DCP (p<0.05). In the sensory results, bulgogi and savory flavor of the samples with DCP showed significantly higher values, and samples with DCP received the highest scores for after-taste. All samples were confirmed to be microbiologically safe according to the food code applied to food manufacturers. Pathogenic microorganisms tests were either negative or not detected in all samples.

• Nutritional Sciences
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• v.2 no.2
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• pp.76-81
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• 1999

Sodium restricted diets are known to lower blood pressure in salt sensitive, hypertensive patients. Thare is increasing evidence that potassium plays an important role as a protective factor in the regulation of blood pressure. The objective of the current study was to measure parameters of sodium, potassium, and chloride utilization as affected by feeding of substantial quantities of bread made from whole ground white torn meal, whole ground yellow corn meal, and whole ground wheat flour. The breads provided 40 percent of a caloric content of the constant, measured laboratory diet. The 28-day study was divided into an introductory period of 7-days and three experimental periods of 7-days each. Order of assignment to specific treatments for 12 healthy subjects were according to a complete randomized block design. Yellow corn bread diets resulted in the highest potassium retention (243 mg/day) and the lowest urinary sodium and potassium ratio (1.53 $\pm$ 0.26) numerically in comparison to the other test breads. The excretions of sodium and chloride were higher during controlled feeding periods than during the self-selected diet period(p < 0.05). This indicates a response to the higher intake of these electrolytes from the experimental diets than from self-selected diets. There was no significant difference in the effect of white corn bread, yellow corn bread, or whole wheat bread diet on electrolyte status in humans. However, the yellow corn bread diet resulted in a somewhat more favorable urina교 sodium to potassium ratio than that from white corn bread or whole wheat bread diet.

• Journal of the Korean Wood Science and Technology
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• v.20 no.3
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• pp.11-20
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• 1992

Steam explosion is one of the most effective pretreatment for fractionating wood. This leads to the total utilization of wood basic components; cellulose, hemicellulose and lignin. The amount of sugar and lignin extracted with the hot water method was very low. The lignin content of residues after extraction with using a sodium hydroxide treatment, increased delignification of carbohydrate as the concentration of alkali was increased. Oak, pretreated with steam exploded at 25kg/$cm^2$ for 6 min. then 1% alkali for 2hrs. showed a delignification rate up to 95%. A sodium chlorite treatment of steam exploded pine and oak also afforded a high deligninfication effect. Pine, treated 10% sodium chlorite for 2hrs. showed high delignification. However, by using a sodium hydroxide treatment, a 2% retreatment for Ihr. after a 2% for 2hrs. afforded remarkable delignification effect on exploded wood at 30kg/$cm^2$ for 9min. and at 35kg/$cm^2$ for 3-6min. In oak, an initial 2hrs. treatment of 2% sodium chlorite was followed by a second 2hrs. treatment at 10%. This showed a delignification rate of 96%.

• Food Science of Animal Resources
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• v.33 no.4
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• pp.549-554
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• 2013

Food safety is important issue for consumers and recently the usage of food ingredients especially food preservatives are limited by regulations. However, some manufacturers use food preservatives instead of improving their hygienic production. Therefore, the levels of sodium benzoate and potassium sorbate of 147 vacuum packaged Kashar (fresh) cheese samples produced in Black Sea Region, Turkey were investigated and some microbiological properties were determined. Research results demonstrated that the production of vacuumed Kashar cheese in Black Sea Region was not standardized for all production periods depending on the microbiological properties. Coliform and E. coli counts detected in the cheese samples showed that necessary hygienic conditions were not provided for Kashar cheese production. Staphylococcus aureus was not determined in the cheese samples. The sodium benzoate and potassium sorbate were analyzed by HPLC-DAD. Potassium sorbate levels (69.39 mg/kg) of Kashar cheese samples were determined to be lower than the maximum permitted concentration of Turkish Food Codex. Although the utilization of sodium benzoate is prohibited by the Codex, the average level of sodium benzoate of cheese samples was detected to be 68.63 mg/kg. Sodium benzoate can be naturally occurred in fresh cheese at concentrations of up to 50 mg/kg.

• Korean Journal of Human Ecology
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• v.20 no.6
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• pp.1223-1228
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• 2011

This study was done to investigate the content of sodium saccharin in Kimchi and salted vegetables served by restaurants. 99 samples were collected from restaurants which were located mainly in the Seoul metro area. Sodium saccharin was analyzed by HPLC. The types of restaurants were privately owned(68.7%) and franchised(31.3%). The composition ratio of sodium saccharin in Kimchi & salted vegetables at Korean, Chinese, Japanese, fast food, family, flour based food, and buffet restaurants was 60%, 14%, 2%, 7%, 13%, 4%, respectively. The composition ratio of sodium saccharin in kaktugi,, danmooji, kimchi, moosangchai, jangajji, mool kimchi, pickle, jjasai, oijii was 19.2%, 16.2%, 16.2%, 14.1%, 12.1%, 9.1%, 5.1%, 4.0%, 4.0% respectively. The mean of sodium saccharin detection rate of the 99 samples was 30.30%.

• Journal of the Korean Society of Food Culture
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• v.33 no.5
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• pp.411-425
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• 2018

Low sodium (1,300 mg) containing menu items and recipes applicable to institutional food services were developed while maintaining taste and nutrition contents. These developed recipes were used in a total of 258 dish items, including 39 one-dish meals, 43 guk or jjigae (soups or pot stews), 59 meat or fish side-dishes, 94 vegetable side-dishes, 9 jeons (pan-fried dishes), and 14 kimchis or pickles. A total of 90 menu items using 258 dishes were categorized into one-dish menu items or Korean dining table-setting items. They were re-sorted to soup or pot stew containing or not containing items. The protein content was significantly higher in one-dish menus than in Korean dining table-setting menus (p<0.05), whereas the energy, carbohydrates, lipids, and sodium did not differ significantly between them. Menus including guk showed no significant differences in energy, carbohydrates, lipids, or sodium when compared with menus not including guk. For practical application of these developed low sodium menu items for institutional food services, education manuals for nutrition should be developed, and networks among governmental agencies, institutional food services and research institutions should be established.

• Journal of the Korean Society of Clothing and Textiles
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• v.5 no.1
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• pp.9-14
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• 1981

The influence of laundering conditions on calcium deposition on the fabric was studied by repeated laundering the cotton fabric with soap in the hard water of 200 P.P.M. $CaCO_3$. The experimental variables were: 1) soap concentrations ($0.06\%$, $0.13\%$, $0.25\%$), 2) water contents in the fabric after hydroextraction. ($65\%$, $150\%$, $315\%$), 3) builders (Na-EDTA, sodium carbonate, sodium metasilicate), 4) washing cycle (5, 10, 15, 20 cycles). The fabric was washed for 15 minutes at $23\pm1^{\circ}C$ in a washing machine (Model; Gold Star Wp-2005) under the similar conditions with those of home laundering, and rinsed 5 times for 5 minutes. The amount of calcium deposits on the fabric was determined by the EDTA-Back titration method described by Wasserman and Basch. Results of this study were follows: 1) The amount of calcium deposits on the fabric increased with increasing wash cycles. 2) During the rinsing process, residual calcium content on the fabric increased with water content in the fabric after hydroextraction. 3) The amount of calcium deposits on the fabric decreased with the increasing soap concentration above the equivalent amount of calcium ion content in the water. 4) Sequestering agents and alkaline builders influenced the amount of calcium deposits on the fabric. The amount of calcium deposits on the fabric was in the order of sodium metasilicate, sodium carbonate, nonbuilder, and EDTA.