• Nuclear Engineering and Technology
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• v.39 no.3
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• pp.171-186
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• 2007

Critical issues in the development targets for the future fast reactor(FR) cycle system, including sodium-cooled FR were to ensure safety assurance, efficient utilization of resources, reduction of environmental burden, assurance of nuclear non-proliferation, and economic competitiveness. A promising design concept of sodium-cooled fast reactor JSFR is proposed aiming at fully satisfaction of the development targets for the next generation nuclear energy system. A roadmap toward JSFR commercialization is described, to be followed up in a new framework of the Fast reactor Cycle Technology development(FaCT) Project launched in 2006.

• Kosin Medical Journal
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• v.33 no.3
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• pp.402-408
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• 2018

Inhibitors of sodium-glucose cotransporters type 2 (SGLT2) are proposed as a novel approach for the management of type 2 diabetes mellitus. SGLT2 cotransporters are responsible for reabsorption of 90 % of the glucose filtered by the kidney. The glucuretic effect resulting from SGLT2 inhibition contributes to reduce hyperglycaemia and also assists weight loss and blood pressure reduction. In this study, we presented the case of a 59-year-old male who developed hyperosmolar hyperglycemic state (HHS), possibly caused by a sodium-glucose cotransporter 2 (SGLT2) inhibitor, a novel class of antihyperglycemic agents. This case highlights that HHS can develop in patients with diabetes treated with SGLT2 inhibitors.

• Biotechnology and Bioprocess Engineering:BBE
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• v.6 no.2
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• pp.95-99
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• 2001

Giardia lamblia is a parasitic protozoa which is transmitted in the form of a cyst through untreated water and also treated drinking water. Since its presence in water has led to frequent outbreaks of giardiasis and death in many countries, the removal and disinfection of this protozoan cyst from the water supply are of great concern for public health. This study examined the disinfection characteristics of G. lamblia cysts isolated from a Korean patient with giardiasis. When using sodium hypochlorite including 5 or 10 ppm chlorine, the killing rate was initially rapid, however, the disinfection slowed down and a 3log reduction could not be achieved even after 2h. The disinfection effectiveness was also reduced at a lower temperature, thereby implying that the risk o a giardiasis outbreak will be higher in the winter season. A CT (concentration$.$time) curve was constructed based on the results with sodium hypochlorite for use in designing and predicting disinfection performance. The organic chlorination disinfectant SDIS (sodium dichloroisocyanurate) produced a lower pH and a much higher residual effect than sodium hypochlorite. The disinfection of cysts by SDIC continued steadily throughout 2h of contact, although the initial killing rate was lower than that with sodium hypochlorite.

• Korean Journal of Food Science and Technology
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• v.47 no.4
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• pp.468-473
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• 2015

Salt (NaCl) is one of the most important main source of sodium in our diet. However, health concerns related to salt overconsumption have led to an increased demand for salt-reduced food. The objective of this study was to investigate the possibility of the use of fermented soy sauce to reduce the level of salt in foods. The contents of sodium in bean sprout soup and chicken rice porridge prepared with salt were $1.59{\pm}0.05$ and $1.89{\pm}0.03g/L$, respectively. Whereas, the sodium content range of the same samples prepared with soy sauce were $0.38{\pm}0.01-1.54{\pm}0.02$ and $0.37{\pm}0.00-1.44{\pm}0.01g/L$, respectively. Paired difference test between control and various soy sauce samples was used to provide the amount of soy sauce needed to replace salt without changing the overall taste and intensity. The results showed that sodium reduction (22.0-69.3%) could be achieved in tested foods with the fermented soy sauce.

• Journal of radiological science and technology
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• v.6 no.1
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• pp.43-67
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• 1983

In order to increase the sensitivity of the photographic emulsion, one of the chemical sensitizers hydroxymethane sulfonic acid sodium salt(HMS) was applied through the chemical ripening process and following four types of emulsion were prepared. Their grain sizes were determined through the electron microscope. The ranges of average grain sizes were $0.05-0.40{\mu}m$ for silver chlorobromide emulsion of low sensitivity $0.10-0.45{\mu}m$ for the silver chlorobromide emulsion of medium sensitivity, $0.60-1.05{\mu}m$ for the silver iodobromide emulsion of high sensitivity, and $0.90-1.55{\mu}m$ for the ammonical silver iodobromide emulsion of high sensitivity. Through the reduction sensitization with HMS, they showed significant sensitivity enhancement by the increment of HMS concentration above pH 5.5 and pBr 3.0. Required sensitivity was obtained above pH 6.2 and pBr 3.3 when sulfur and gold sensitization were applied. Fog formed along the reduction sensitization was successfully prevented by the addition of 5.5-dimethylhydantion.

• Biomolecules & Therapeutics
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• v.8 no.2
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• pp.132-139
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• 2000

This study was performed far investigation of influence on renal function of idazoxan, $\alpha_{2}$-adrenergic antagonist, using the dog. Idazoxan, when giver. into vein, produced the decrease of urine volume(vol) accompanied with the reduction of free water clearance($C_{H2O}$), amounts of sodium excreted in urine($E_{Na}$), with the increase of potassium excreted in urine($E_{K}$), and so ratios of potassium against sodium($K^{+}/Na^{+}$) were elevated, at this time, greatened reabsorption rate of sodium and diministered that of potassium in renal tubules were appeared. Idazoxan administered into a renal artery elicited the augmentation of vol, glomerular filtration rate(GFR), renal plasma flow(RPF) and no change of filtration fraction(FF) in only ipsilateral kidney, whereas $E_{Na},\;E_{K}\;and\;K^{+}/Na^{+}$ were increased and $C_{H2O}$ was decreased in both control and experimental kidney. Idazoxan given into carotid artery showed partial increased vol, remarkable expanded RPF and unchanged GFR, and so filtration fraction(FF) was markedly reduced. Above results suggest that anti- diuretic action of idazoxan given into vein is mediated by reduction of $C_{H2O}\;and\;E_{Na}$, diuretic action only in the ipsilateral kidney by idazoxan given into a renal artery is caused by hemodynamic improvement through expansion of vas afferens in glomeruli.

• Journal of Animal Science and Technology
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• v.63 no.4
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• pp.725-739
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• 2021

Many consumers are concerned about the high levels of salt intake owing to the accompanied risk of chronic diseases. Due to this dietary concern, the food industry has recommended the reduction of salt content in many products. However, the addition of salt to meat products improves their quality and sensory properties, including saltiness, color, juiciness, and texture. Because quality deteriorations could induce decreased sensory scores owing to salt reductions, the challenges involved in improving the quality of reduced-salt meat products have been addressed. During the development of low-salt meat products, it is important to reduce sodium content and address the problems that arise with this reduction. Modified salt, organic acids, amino acids, nucleotides, hydrocolloids, high-pressure, ultrasound, electric pulsed field, and irradiation have been suggested as strategies to replace or reduce sodium content, and sensory scores could be improved by these strategies. Therefore, when developing a low-salt meat product, several perspectives must be considered and the latest technologies that could resolve this problem should be adopted.

• Journal of the Korean Society of Food Culture
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• v.29 no.2
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• pp.212-221
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• 2014

Korean style DASH (Dietary Approaches to Stop Hypertension) and a dietary education program for sodium reduction were developed. Reduced sodium diets (15 and 30% reductions) were developed from general diets for 3 consecutive weeks from Monday through Saturday. Subjects (19 total) were classified into two groups according to dietary education. Experimental period was from June 24 to July 23, 2012. Total sum of adaptation scores for low sodium diets significantly increased in the group that underwent dietary education compared to that without (p<0.05). After the experiment, both groups showed significantly increased values in terms of food group balance, sodium-related nutrition knowledge, attitude, and practice by paired t-test. Especially, group that underwent dietary education showed significantly higher values for attitudes by ANCOVA pre-test as a variation (p<0.01). For the results of the nutrient intake survey, group that underwent dietary education showed significantly increased values for dietary fiber (p<0.01), vitamin A (p<0.001), vitamin K (p<0.001), vitamin C (p<0.01), Folic acid (p<0.001), vitamin B12 (p<0.01), calcium (p<0.01), iron (p<0.05), and zinc (p<0.05) and significantly decreased values for sodium (p<0.05) and chloride (p<0.005). Subjects adapted to reduced sodium diets showed apparent improvements in sodium-related knowledge, attitude, practice and intake of nutrient, and these improvements were even higher in the group that underwent dietary education compared to that without. Thus, adaptation to low sodium diet combined with dietary education can improve dietary habits.

• Journal of the Korean Society of Food Culture
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• v.33 no.6
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• pp.523-530
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• 2018

The purpose of this study was to develop a technology commercialization strategy by analyzing the consumer preference for low-sodium instant noodle ramen, which has a sodium content of 1,730 mg or less. For the commercialization of such low-sodium ramen, this study examined how much consumers would pay through an analysis of consumer preference by conjoint analysis. This study surveyed 1,004 men and women in their 20 s and 50 s between the ages of 20 and 50 years in Korea using an online survey. If the price of conventional instant noodle ramen is KRW 4,000 (approximately USD 3.57) per 5 packs for one pack of 5 servings in a supermarket, this study surveyed how much more they respondents would pay if the sodium was reduced by 10.0, 20.0, and 30.0%. The study found that if sodium was reduced by 10.0, 20.0, and 30.0%, the respondents would pay as much as KRW 4,180, KRW 4,307, and KRW 4,515, respectively. The attributes of low-sodium instant noodle ramen were examined according to the degree of sodium reduction, vegetable protein ingredients, brand, where to buy and price with each level. The Marginal Willingness To Pay (MWTP) was analyzed as follows. If the sodium content of ramen soup is reduced by 1.0%, the amount that can be paid would be KRW 105.78. Respondents could pay KRW 1,673 more for famous brand ramen than an unknown brand ramen. The study results indicated that when a new product is developed and released, it can be expected to increase sales of the new product by understanding the foreseeable value that consumers could pay for and realize the technological commercialization of the technology.

• The Korean Journal of Food And Nutrition
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• v.31 no.6
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• pp.897-910
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• 2018

The purpose of this study was to examine sodium intakes from soup, stew and noodle in school lunch using sodium content database separately developed for the solid part, liquid part of soup and stew (liquid based dishes) in middle school students. Two hundred fifty two middle school students in Seoul were asked about awareness towards reducing sodium intake and soup/stew intake provided in school lunch in September 2015. Only 68% of students were aware of the 'Day without soup/stew' event and why those events were held. Girls tend to consume more all solid and liquid parts of soups than boys in Miso soup (50.0% vs 36.2%), Bean sprout soup (56.6% vs 44.8%), Seaweed soup (61.8% vs 45.7%), Beef Radish soup (61.8% vs 59.5%), and Korean pasta soup with Kimchi (58.1% vs 46.6%). Average sodium intake from soup/stew/noodle dishes in school lunch was $379.6{\pm}183.9mg$ if behaviors of eating solid or liquid parts were considered and $556.8{\pm}190.6mg$ if behaviors of eating solid or liquid parts were not considered. Based on the results, the difference of sodium intake depends on the consuming behaviors of liquid parts of soup and stew dishes. It is necessary to establish and use a sodium database for each solid part and liquid part separately in soup, stew and noodle dishes to assess more accurate sodium intake. Education on the reduction of sodium intake through proper behaviors is salient in the achievement of a healthy diet.