• Korean Journal of Human Ecology
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• v.3 no.1
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• pp.25-39
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• 2000

This study investigated the nutrient contents, nutrient density. and food group intake patterns of elementary school lunch programs in Kesngju. Four hundred students from four elementary schools participated in this study. Menus served in 60 schools on a weekly basis during each season were analyzed. Parents regarded hygiene as the most important factor in their children's diet. but they showed little concern for the necessity of nutrition education in the school curriculum. Parents considered that the most significant benefit of their children eating school lunches was to reduce unbalanced diets. On the other hand. children considered to be able to be on intimate terms with their friends as the greatest benefit of the school lunch program. The contents and nutrient densities of the meals provided were higher than those calculated from the Korean RDA. However, the content and nutrient density of iron were lower than those calculated from the RDA for 10 to 12 year old girls. The content of sodium was very high. Therefore the nutritionists should consider the Iron and cut down the amount of sodium. The 91.7% of 1,200 meals served contained more than four food groups and the school lunch program provided a sufficient variety of foods. In conclusion. the quality of nutrition in meals served by school lunch programs was considered satisfactory overall.

• Korean Journal of Food Science and Technology
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• v.47 no.6
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• pp.751-756
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• 2015

Sodium chloride is known to contribute to the quality and safety of foods. However, there is an increasing interest in reducing the sodium content in foodstuffs, owing to health-related concerns related to its overconsumption. Therefore, the possible use of enzymatically hydrolyzed anchovy protein (eHAP) in enhancing the intensity of the salty taste in model broth was investigated in this study. The sodium chloride content of eHAP was 67.7 g/L. The lightness (L) and yellowness (b) of the model broth increased with increasing eHAP concentration. Additionally, the perceived intensity of the salty taste of eHAP solutions increased with increasing amounts of eHAP at a given NaCl concentration in the model broth. The intensity of the salty taste was enhanced by 0.37-35.58% as eHAP was added. The results suggest that it may be possible to reduce the sodium chloride content in foods by enhancing the salty taste with eHAP.

• Microbiology and Biotechnology Letters
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• v.19 no.1
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• pp.64-69
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• 1991

- The effects of sodium acetate on the production of $\gamma$-linolenic acid (GLA) and the secretion of the mycelial lipid into the culture medium with noninnic surfactants were studied with Mucor sp. KCTC 8405P. In the addition of 2.0%) sodium acetate to the basal medium, dry cell weight and total lipid content were increased from 7.8 g/l and 2.46 g/l to 16.0 g/1 and 4.77 g/l, but GLA content was decreased from 18.6% to 13.85%. The growth of Mucor sp. KCTC 8405P was greatly dependent on both the initial pH and the concentration of sodium acetate of culture medium, which was considered as the results of the formation of acetic acid because the fungal growth was completely inhibited at the concentration of acetic acid higher than 22 mM. With the decrease of the oxygen supply, the cell growth, total lipid, and GLA content were sharply decreased in the presence of 2.0% sodium acetate. For the secretion of mycelial lipid into the culture medium, the effects of the various nonionic surfactants were examined. In the addition of 0.5% Tween 80 or Span 80 to the basal medium, 194 mg/l or 263 mg/l of GLA was obtained in the culture medium.

• The Journal of the Korea Contents Association
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• v.19 no.3
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• pp.510-519
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• 2019

The purpose of this study was to analyze the nutrition labeling of Guk, Tang, Jjigae HMR products to provide consumers with appropriate information when selecting products, and to provide basic data on the national policies. In this study, nutritional labels of 176 products were analyzed with 57 Guk, 75 Tang, 44 Jjigae. In the menu frequency of products, Guk has the products of the specific purposes, Tang has animal protein product, Jjigae has popular products. As a result of comparing the portion size and 9 major nutrients of the product, the average sodium content of Guk was 1558.5 mg, Tang was 1472.3mg, Jjigae was 2118.0mg. By the storage temperature, the average sodium content of HMR product was 2022.9mg in freezing(below $-18^{\circ}C$), 1676.7mg in cold($-2{\sim}10^{\circ}C$), and 1250.9mg in room temperature($1{\sim}35^{\circ}C$). Therefore, it is necessary to focus on the sodium content of Frozen products in the attempt of reducing sodium in HMR products.

• Carbon letters
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• v.24
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• pp.62-72
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• 2017

The aim of this work was to evaluate the dielectric properties of impregnated and activated palm kernel shells (PKSs) samples using two activating agents, potassium carbonate ($K_2CO_3$) and sodium hydroxide (NaOH), at three impregnation ratios. The materials were characterized by moisture content, carbon content, ash content, thermal profile and functional groups. The dielectric properties were examined using an open-ended coaxial probe method at various microwave frequencies (1-6 GHz) and temperatures (25, 35, and $45^{\circ}C$). The results show that the dielectric properties varied with frequency, temperature, moisture content, carbon content and mass ratio of the ionic solids. PKSK1.75 (PKS impregnated with $K_2CO_3$ at a mass ratio of 1.75) and PKSN1.5 (PKS impregnated with NaOH at a mass ratio of 1.5) exhibited a high loss tangent ($tan{\delta}$) indicating the effectiveness of these materials to be heated by microwaves. $K_2CO_3$ and NaOH can act as a microwave absorber to enhance the efficiency of microwave heating for low loss PKSs. Materials with a high moisture content exhibit a high loss tangent but low penetration depth. The interplay of multiple operating frequencies is suggested to promote better microwave heating by considering the changes in the materials characteristics.

• Korean journal of food and cookery science
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• v.2 no.1
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• pp.65-70
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• 1986

Total pectin content of Korean apple varieties at optimum harvest time was deter-mined by carbazole reaction method and pectin fraction content in each variety was also determined. Properties of pectin extracted ty 2a Sodium hexa metaphesphate were compared with commercial pectin. Among apple varieties, pectin contents varied in the range of 0.26-0.48％ on fresh basis and 1.76-4. 0% on dry basis. Ball's was the highest and then high in order of Spur early blaze, Golden delicious, Fuji. , Jonathan. In each pectin fraction, soluble pectin fractions in Rall's was the lowest and in both Spur early blaze and Golden Delicious were highest but insoluble fractions in the latter were lowest. Thub the changes in poetic substances in Spur early blaze and Golden delicious seem to he occurred: during early ripening. In the analysis of properties of isolated pectin, ash, anhydrogalacturonic arid7(AUA) content and methoxyl content were different among apple varieties. Ash and methoxyl content in all isolated pectin were higher and AUA content lower than in commercial pectin. Degree of esterification (DE) in all apple varieties were above 70％.

• Journal of the Korean Dietetic Association
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• v.29 no.2
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• pp.73-85
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• 2023

This study examined the nutritional information using the nutrition labels of gimbap sold at convenience stores and evaluated nutritional adequacy compared to dietary reference intakes for Korean adolescents. Thirty gimbaps (triangular gimbaps and regular gimbaps according to the main ingredients of vegetables, fish, and meat) were purchased at five convenience stores of different brands with many stores in Korea. The food and nutrition labels of the gimbaps were investigated, and nine minerals were analyzed using inductively coupled plasma-mass spectrometry (ICP-MS). The average price of gimbap was 1,906.7 won, and average energy was 292.0 kcal, and the protein content was 15.5% of the recommended intake for Korean male adolescents aged 15~18 years. The mineral content ranged from 6.9% for zinc to 39.0% for selenium. Except for sodium and selenium, the energy, protein, and mineral content did not meet 1/3 of dietary reference intakes for adolescents. For the index of nutritional quality (INQ), calcium and zinc were the lowest in the triangular and regular gimbap, respectively. The INQ of potassium was significantly higher in triangular gimbap with vegetables. The content and INQ of selenium were in regular gimbap with fish, and the zinc INQ was in regular gimbap with meat. Overall, gimbap sold in convenience stores has a high sodium content, and the contents of energy, protein, and minerals, except selenium, are insufficient for a single meal.

• Journal of Korea Foundry Society
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• v.3 no.3
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• pp.181-187
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• 1983

Effects of retained compression strength on the collapsibility of $CO_2$ mold sand using sodium silicate were studied. The results obtained from the experiment are summurized as follows; 1) The sand mixtures increased their compression strength and retained compression strength when content of sodium silicate is high or mole ratio of sodium silicate is high. 2) Increase of retained strength has a maximum value at temperatures about $200^{\circ}C$. When the sample reached $800^{\circ}C$, the binder bridge are homogeneous. The retained strength is increased. 3) Decrease of retained strength at temperatures over $200^{\circ}C$ is caused by pore formation and additives of seacoal markedly accelerated pore formations.

• Textile Coloration and Finishing
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• v.4 no.2
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• pp.69-75
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• 1992

This study was carried out to compare the effect of caustic soda with the effect of caustic potash on cotton fabric. Instead of caustic potash, sodium carbonate similar in chemical composition to caustic potash was used. The damage of cotton cellulose by repeated washing in various alkaline solutions at 8$0^{\circ}C$, 60 rpm was examined. The damage of cotton cellulose by the variation of copper number, carboxyl content, degree of polymerization and retained tensile strength was estimated. The results obtained at this study are as follows; 1. The damage of cotton by caustic soda was severer than caustic potash. The retained tensile strength at 50 washing cycle in caustic soda was 59% and in sodium carbonate was 80%. 2. By adding soap to caustic soda, the damage of cotton fabric decreased because contact area between fabric and air diminished by foam. 3. Detergency of EMPA 101 in caustic soda was lower than sodium carbonate. Consequently, using caustic soda that damage fabric severely and have lower detergency for caustic potash is unreasonable.

• Journal of the Korea Concrete Institute
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• v.12 no.5
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• pp.141-151
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• 2000

Compressive strength, sulfate deterioration factor(SDF) and length change of 5 types of mortars immersed in sodium sulfate solution were observed. As the results of tests, it was found that the sulfate resistance of blended cement mortars were superior to that of portland cement mortars. Pore volume with diameter larger than 0.1 $\mu\textrm{m}$ of 5 types of pastes indicated that the micro-structures of blended cement pastes were denser, due to pozzolan reaction and latent hydraulic properties, than those of portland cement pastes. The XRD, ESEM, EDS and TG analyses demonstrated that the reactants such as ettringite and gypsum were significantly formed in portland cement pastes. Besides, compared with the $Ca(OH)_2$ content of ordinary portland cement pastes immersed in water and sodium sulfate solution, the $Ca(OH)_2$ contents of fly ash blended cement and ground granulated blast-furnace slag cement paste were about 58% and 28% in water, and 55% and 20% in sodium sulfate solution, respectively.