• Restorative Dentistry and Endodontics
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• v.14 no.1
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• pp.173-177
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• 1989

As widely known major cause of tooth discoloration is red blood cell in dentinal tubules after tooth trauma and extirpation. Hemoglobin in the red cells easily conbine with hydrogen sulfide and change natural tooth color into dark brown. To confirm and compare the effect of bleaching agents test material was made as fellows: No. 40 paper points were soaked in blood and put into the oven for 24 hours to dry. Dried paper points were again soaked in diluted yolk by distilled water for a minute and kept the points for a week to get fully sulfide. Hydrogen peroxide (25%), Sodium hypochlorite (2%), Sodium hyposulfate (2%), Sodium perborate and mixture of Hydrogen peroxide (25%) and Sodium perborate were employed as bleaching agents. About 0.2ml of each medicaments were put into the small test tubes and blood soaked paper points were gently placed vertically with the apex downward and kept 24 hours in the oven ($37^{\circ}C$). Every 24 hours the medicaments were renewed at 24 and 48 hours. Following are the results of the study: 1. Significant bleaching effect was found on the case of hydrogen peroxide (25%) after 24 hours. The area above 2mm from apex also fully bleached after 48 hours. 2. A mixture of hydrogen peroxide and sodium perborate treated case showed moderate effect at 24 hours and significant effect at 48 hours. High portion of the point (above 2mm) was bleached satisfactory at 72 hours. 3. The effect of sodium perborate at 48 hours showed moderate and significant at 72 hours. 4. Sodium hypochlorite and sodium hyposulfate were weak agent in bleaching. At 72 hours case revealed moderate effect and influenced on high portion of the point very weak effect.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.4
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• pp.269-275
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• 1988

Inhibitory effects on bacterial growth by using lysozyme and mixtures of it with other antibacterial substances (sodium hexametaphosphate and sodium pyrophosphate) were investigated against the 7 kinds of hacterial strains isolated from putrefied surumi products. The growth inhibitory concentrations of lysozyme and lysozyme + sodium hexametaphosphate + sodium pyrophosphate against the bacteria were added to kamaboko, imitation crab meat and fried surumi, then viable cell count, pH and VBN were examined during the storage at $30^{\circ}C$ for 7 days. Lysozyme showed growth inhibitions against 6 of 7 isolates and the inhibition effect of mixture of antibacterial substances was multiplied against all the isolates compare with those of its individual use. Growth inhibitory effect of the substances on the bacteria was high in order of lysozyme + sodium pyrophosphate + sodium hexametaphosphate, lysozyme + sodium hexametaphosphate, lysozyme + sodium pyrophosphate and lysozyme. The most effective inhibitory concentration of mixture of the antibacterial substances in kamaboko and imitation crab meat was $0.05\%$ of lysozyme, $0.5\%$ of sodium pyrophosphate and $0.1\%$ sodium hexametaphosphate. But the bacterial growth was slightly inhibited in fried surumi even if the same concentration of the dipped mixture and the effect of the mixture was less than that of $0.2\%$ sorbic acid.

• YAKHAK HOEJI
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• v.29 no.3
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• pp.111-116
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• 1985

Effect of sodium-5-methoxysalicyclate (5MSA-Na) on the absorption of cefmetazol (CMZ) was studied in rectum and duodenum of rats via in situ loop method. Effect of 5MSA-Na on the absorption of CMZ showed markedly different results in rectum and duodenu. Penetration of 5MSA-Na was greater in rectum than in duodenum and water-transfer was markedly increased in duodenum.

• Journal of the Korean Applied Science and Technology
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• v.6 no.1
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• pp.15-19
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• 1989

The oxidative stability of palm oil with moisture addition during heationg was investigated and the antioxidant effects of tocopherol, citric acid and sodium polyphosphate were evaluated. The addition of natural tocopherol up to 200 ppm level did not improve the oxidative stability of palm oil with moisture (1m1 $H_2O$ additive to 200g of oil at $180^{\circ}C$). The maximum antioxidant effect was observed at the Concentration of 400 ppm. Addition of citirc acid did not influence the effective concentration of tocopherol. Whereas addition of sodium polyphosphate and citric acid increased the antioxidant effect of tocopherol. The maximum synergistice effect was observed at the concentrations of 50 ppm citric acid and 50 ppm of sodium polyphosphate. Addition of 50 ppm citric acid and 50 ppm sodium polyphosphate to 100 ppm of tocopherol exceeded the antioxidant effect of 400 ppm tocopherol alone.

• Food Science of Animal Resources
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• v.33 no.3
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• pp.395-402
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• 2013

Sodium chloride is used to improve various properties of processed meat products, e.g., taste, preservation, water binding capacity, texture, meat batter viscosity, safety, and flavor; however, many studies have shown that sodium chloride increases the resistance of many foodborne pathogens to heat and acid. Listeria monocytogenes has been isolated from various readyto- eat (RTE) meat and dairy products formulated with sodium chloride; therefore, the objective of this paper was to review the effects of sodium chloride on the physiological characteristics of L. monocytogenes. The exposure of L. monocytogenes to sodium chloride may increase biofilm formation on foods or food contact surfaces, virulence gene transcription, invasion of Caco-2 cells, and bacteriocin production, depending on L. monocytogenes strain and serotype as well as sodium chloride concentration. When L. monocytogenes cells were exposed to sodium chloride, their resistance to UV-C irradiation and freezing temperatures increased, but sodium chloride had no effect on their resistance to gamma irradiation. The morphological properties of L. monocytogenes, especially cell elongation and filament formation, also change in response to sodium chloride. These findings indicate that sodium chloride affects various physiological responses of L. monocytogenes and thus, the effect of sodium chloride on L. monocytogenes in RTE meat and dairy products needs to be considered with respect to food safety. Moreover, further studies of microbial risk assessment should be conducted to suggest an appropriate sodium chloride concentration in animal origin foods.

• Journal of Nutrition and Health
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• v.20 no.4
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• pp.246-257
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• 1987

The present study was conducted to examine the effect of an increased level of dietary sodium on calcium excretion in 8 health young adult Korean women on a controlled diet. After adaptation period of 2 days, each subject received 2811.8$\pm$68.1 mgNa(day during the initial period of 5 days (low sodium period) and 6417.1$\pm$248.6mgNa(day during the following period of 5 days (high sodium period). Calcium intake was 593.7$\pm$15.7 mg Ca/day during the low sodium period of 596.1$\pm$25.1 Ca/day duing the high sodium period. When the low sodium period is compared with the high soidum period, the results were as following. 1) Mean urinary sodium excretion was significantly higher during the high sodium period (5760.1$\pm$156.5mg0 than during the low sodium period (2272.2$\pm$108.6mg)(P<0.001). Fecal sodium excretion of the high sodium period was also significantly higher than that of the low sodium period(P<0.001). Mean value of sodium balance during the high sodium period was higher than that of the low sodium period . However, the difference was not significant. 2) Mean urinary calcium excretion was significantly higher during the high sodium period than during the low sodium period ; mean value of the low sodium period was 124.7$\pm$11.3mg and that of the high sodium period was 202.6$\pm$17.2mg)P<0.001). Fecal calcium excretion was higher during the high sodium period (284.9$\pm$31.0mg) than during the low sodium period (253.9$\pm$15.3mg0, but there was no significance. Mean value of calcium balance during the high sodium period was significantly lower than that of the low sodium period(P<0.001). The above results show that high sodium intake increases calcium excretion as well as sodium excretion.

• Restorative Dentistry and Endodontics
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• v.16 no.1
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• pp.216-225
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• 1991

The purpose of this study was to evaluate the desensitizing effect of potassium oxalate(Group I), sodium fluoride (Group II), and control group (Group III). The 120 teeth of 26 patients who had been complained dentinal hypersensitivity were divided into three groups by applicating agent. The observation was done before and immediately after treatment. The data were statistically analyzed and the results were as followed. 1. Potassium oxalate showed the best desensitizing effect to the stimuli, followed by sodium fluoride, control group, and there was a significant difference (p<0.05) in desensitizing effect among the groups. 2. Potassium oxalate showed the best desensitizing effect to the stimuli, followed by sodium fluride, control group on both cervical abrasion and gingival recession, and there was a significant difference (p<0.05) in desensitizing effect among the groups on both cervical abrasion and gingival recession. 3. There was no significant difference (p<0.05) in effect of the desensitization between cervical abrasion and gingival recession. 4. The scratch and air blast I were more effective in desensitiziation than other stimuli with significant difference (p<0.05). In view of the results mentioned above, it can be conceived that potassium oxalate is more effective than sodium fluoride on the reduction of dentinal hypersensitivity.

• Korean Journal of Food Science and Technology
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• v.20 no.1
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• pp.23-27
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• 1988

In order to investigate the combined effect of potassium sorbate and sodium benzoate and the synergistic effect of sodium chloride on bacterial cell growth inhibition, Bacillus subtilis was cultured with or without shaking in tryptone-glucose-yeast extract broth containing 0.1% potassium sorbate and/or 0.03% sodium benzoat, which are equivalent to half of the maximum permissible levels, respectively. The combined treatment of the two preservatives did not show any synergistic effect of tne growth inhibition of B. subtilis. Addition of 2% sodium chloride, however, showed remarkable synergistic effect on the growth inhibition of the bacterium by potassium sorbate.

• Nuclear Engineering and Technology
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• v.52 no.11
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• pp.2442-2451
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• 2020

The safety level of Sodium Fast Reactors is directly related with the sodium void reactivity. A low-void effect design has been proposed within the Horizon2020 ESFR-SMART project thanks to the introduction of a sodium plenum above the active core. In order to assess the impact of this core conception on transient analysis, a map with the spatial distribution of sodium void worth can be computed and fed into a point-kinetics-based transient code. Due to the spatial correlations between neighboring zones, the global effect of voiding two different axial or radial regions is not necessarily the sum of both individual contributions. Neglecting those correlations in the void worth map and consequently in the transient analysis may lead to an unrealistic prediction of the transient sequences. In this work, a method based on sensitivity analysis and similarity assessment is proposed for predicting those correlations. The method proved to be able to establish correlations between axial slices of a sub-assembly and was checked against realistic sodium void propagation patterns.

• Restorative Dentistry and Endodontics
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• v.7 no.1
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• pp.125-130
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• 1981

The purpose of this study is to determine the effect of concentration and temperature on the bactericidal action of sodium hypochlorite by means of comparing the killing time of several kinds of microorganism on each different concentration and temperature of sodium hypochlorite. The results were as follows: 1. As the concentration of sodium hypochlorite was increased, the bactericidal action of sodium hypochlorite was increased in all specimens. 2. The bactericidal action of sodium hypochlorite at $37^{\circ}C$ was more potent than that of sodium hypochlorite at $21^{\circ}C$. 3. Among the 3 experimental microorganisms, Pseudomonas aeruginosa was the most resistant to sodium hypochlorite, then comes staphylococcus aureus, and the least resistant microorganism was Streptococcus mutans.