• Korean Chemical Engineering Research
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• v.50 no.6
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• pp.1076-1081
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• 2012

For the purpose of development of the latex suitable for latex modified concrete, experimental researches on the preparation of carboxylated styrene butadiene latex by the method of the two-step emulsion polymerization and application to concrete were performed. Sodium dodecylbenzene sulfonate and sodium salt of lauryl sulfonate were selected as anionic emulsifiers, and nonylphenoxy poly(ethyleneoxy) ethanols (n=10, 20, 40) as latex stabilizer. Potassium persulfate and sodium bisulfite were used as redox initiator, besides $Na_2HPO_4$ and $K_2CO_3$ as electrolytes. Polymerization recipe of latex suitable for latex modified concrete were suggested from the experimental researches on the effects of anionic emulsifiers and their concentration on the polymerization stability, and the effect of electrolytes concentration on the particle size of latex. Physical properties, such as slump, air contents, compressive and flexural strength, of latex prepared by suggested polymerization recipe were examined. The experimental results showed that latex modified concrete satisfied the quality standards in slump and air contents. Furthermore, it was turned out that the compressive and the flexural strength of latex modified concrete with 28 days curing time showed appreciably improvements.

• The Journal of Korean Medicine
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• v.21 no.2
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• pp.43-51
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• 2000

Objectives : It is well known that vegetables and fruits contain minerals, including potassium, sodium and phosphorus etc. Though most oriental herbal medications are made of natural plants, western scientists suppose that they also contain certain amounts of minerals and so are injurious to kidney disease such as chronic renal disease. However, by the reason of the limitation of western medical treatment on kidney disease, many patients depend on oriental medical treatment, which includes taking oriental herbal medicine. So, in order to find out the mineral contents in oriental herbal medicine, and to establish the oriental herbal medication's safety in kidney disease, studies were performed. Methods : In this study, we analyzed 42 oriental herbs commonly used in kidney disease by the Inductively Coupled Plasma(ICP) method. Results : 1. The potassium and sodium contents of oriental herbs were 3-10 times as much as of food. 2. The mineral contents of a daily dose of oriental herbal medicine satisfied the restriction of dietary mineral in CRF, though the amount of mineral intakes by food was considered. Conclusions : The mineral contents of oriental herbal medicine are less than the limits of mineral restriction in renal failure. The yielded results, we carefully suggest that oriental herbal medicine does not induce accumulation of minerals or damage in kidney disease patients.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.1
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• pp.85-91
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• 2010

Sodium is a major component that maintains homeostasis and physiological state in body. It is an essential mineral that the body cannot produce for itself, so it must be supplied from food. On the other hand, overindulgence is one cause of hypertension, stroke, stomach cancer, osteoporosis and kidney disease. The purpose of this study was to monitor sodium content in meals of school foodservice. In this study, 801 samples (main/side dishes) were collected from 8 school foodservice in Busan and Gyeongsangbuk-do, Korea. Samples were classified into 21 food items, which were cooked rices, cooked rice with seasoning, noodles, cooked gruels, soups, stews, tang and chon-gol, stir-fried foods, fried foods, pan-fried foods, hard-boiled foods, roasted foods, steamed foods, seasoned vegetables, preserved foods, kimchis, sauces, fruits, breads and snacks, beverages, and dairy products. The samples were analyzed by AAS (atomic absorption spectrometry) after microwave digestion. The sodium content of sauces (1459 mg/100 g) and preserved foods (1165 mg/100 g) was higher than those of other dishes. Aside from them, sodium contents of roasted foods (894 mg/100 g), hard-boiled foods (786 mg/100 g) and kimchis (737 mg/100 g) were relatively higher than the others. Sodium intakes from meals of school foodservice were calculated by multiplying food intakes by sodium contents. The average sodium intakes from one serving of school foodservice were 605 mg for younger boys, 572 mg for younger girls, 774 mg for older boys, 730 mg for older girls in elementary school. Boys in middle school took in 1423 mg Na whereas girls consumed 1063 mg Na in middle school. Results from this study can be useful for establishing database of sodium contents and intake in meals of school foodservice. The database will be helpful for providing information on managing food for children.

• 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 Ginseng Research
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• v.18 no.3
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• pp.175-181
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• 1994

We studied the folilar wiping effects of antioxidants (ascorbate, glutathione and sodium azide), which effectively inhibited the chlorophyll bleaching or completely recorved the early stage of photosynthesis of Panax ginseng C.A. Meyer, on photosynthesis, stomatal resistance, free sugar, starch, and total saponin contents of ginseng under the excess light intensity (45 kLux) during 6 days. Ascorbate and glutathione, endogenous antioxidant, recovered photosynehtsis and stomatal resistance, and reduced the photoinhibition by the excess light intensity (45 kLux) on free sugar, starch and total saponin contents. But sodium azide, exogenous $^{1}O_2$ quencher, showed negative effect. Therefore, we assumed that carbohydrates and saponin metabolisms of ginseng by antioxidants (ascorbate, glutathione) were normal. For the reduction of inhibition by excess light in ginseng a program for the higher activation of antioxidants and antioxidative enzymes in ginseng leaf will be desirable. Key words Antioxidants, ascorbate, glutathione, Photoinhibition, ginseng.

• 한국생물공학회:학술대회논문집
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• 2003.04a
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• pp.475-479
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• 2003

Glycosaminoglycans(GAGs) from sea squirt, Styela clava was extracted with sodium phosphate at $105^{\circ}C$ for 2 hr and deprotein with trichloroacetic acid or hydrochloride. This GAGs was mainly constituted of galactose, glucosamine, glucose, mannose and galactosamine, and was phenylalanine, threonine, glutamic acid and aspartic acid. Mineral contents was mainly constituted 3.0mg% sodium, 1.6mg% potassium and 1.2mg% phosphorus and heavy metal was not detected. At pharmaceutical and cosmetic code of GAGs, protein and sulfate contents should included each range $14.0{\sim}22.0%$, $35.0 {\sim}45.0%$. After 5.0% trichloroacetic acid(w/v) and 10.0% HCl(v/v) treatment, protein and sulfate contents of GAGs was contained each 35.1%, 35.4% and each 22.0%, 18.5%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.606-613
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• 1997

The changes of contents in trimethylamine oxide nitrogen(TMAO-N), trimethylamine nitrogen(TMA-N), dimethylamine nitrogen(DMA-N), nitrite nitrogen(nitrite-N), nitrate nitrogen(nitrate-N) and the effect on the formation of N-nitrosamine(NA) during fermentation were investigated with salted anchovy added different amounts of sodium nitrite, sodium nitrate and ascorbic acid, respectively. When the sodium nitrite was added in salted anchovy, the contents of nitrite-N was decreased during fermentation . Whereas the formation of N-nitrosodimethylamine(NDMA ) was increased . Contents of TMAO-N was decreased, while TMA-N and DMA-N were increased during fermentation in all samples. Addition of ascorbic acid inhibited the formation of NDMA significantly. The formation of NDMA was inhibited by 81.3% at the concentration of 130mM as compared with non-added the control group. The aqueous model system was used for the evaluation of ascorbic acid(inhibitor) or thiocyanate (promoter) on the formation of NDMA using salt-fermented anchovy added with sodium nitrite. The optimum pH on the formation of NDMA was shown to be 3.8, and ascorbic acid inhibited the formation of NDMA whereas thiocyanate promoted. NDMA was not detected in the salt-fermented anchovy (control sample). However it is a possibility to form carcinogenic NDMA in stomach if both saltfer-mented anchovy and the materials contained abundant nitrite or nitrate were took in.

• Asian-Australasian Journal of Animal Sciences
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• v.9 no.2
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• pp.123-126
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• 1996

Sixteen Harnai males were used to evaluate the influence of varying levels of fourwing saltbush hay on feed and water intakes as well as the blood serum mineral status in a completely randomized design. The animals were grouped randomly into four, with four animals in each. The four groups were randomly allotted low, medium, high and very high levels of saltbush hay supplementation in addition to wheat straw. The animals were given fresh water at free of choice. Weekly body weight was recorded for each individual animal. Blood serum was collected for mineral contents. The experiment lasted for eight weeks. The inclusion of saltbush leaves in the diet showed a non-significant effect on the total dry matter intake. There has been a significant increase in the water intake when very high levels of saltbush were included in the ration. Lower levels showed no effect on the water intake. The animals maintained their body weight from week 1 to week 8. No treatment by weeks interactions on the potassium and sodium levels were detected. However higher levels of saltbush increased significantly the potassium and sodium contents in the serum. Calcium contents were significantly(p<0.01) lowered with the inclusion of saltbush leaves in the diet. Whereas Phosphorous contents showed an increasing(p<0.05) trend with the higher levels of saltbush. No clinical or sub-clinical toxicological symptoms were observed in the sheep with the higher mineral contents.

• Food Industry And Nutrition
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• v.20 no.2
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• pp.1-5
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• 2015