• 대한금속재료학회지
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• 제47권1호
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• pp.21-25
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• 2009

The reduction of $Ni(OH)_2$ by hydrazine-sodium phosphinate in water and water-diethylene glycol solutions for the preparation of spherical nickel particles has been studied at room temperature. The effect of reaction conditions on the size and morphology of Ni powder was revealed using SEM and XRD analysis technique. It was shown that in the presence of sodium phosphinate the reduction process become activated and a formation of Ni particles was completed within several minutes at room temperature. As a desired result spherical Ni powders with particles size from 0.07 to 2.0 mm were obtained.

• Journal of Nutrition and Health
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• 제50권5호
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• pp.472-482
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• 2017

본 연구는 광주광역시와 전라남도에 거주하는 건강한 성인 남성 200명을 대상으로 나트륨 저감화 행동변화단계에 따른 식행동 특성 및 영양교육의 효과를 분석하였으며 주요 결과는 다음과 같았다. 행동 유지단계 대상자의 연령은 고려전단계와 고려 준비단계 대상자에 비해 유의적으로 높았다. 운동과 외식의 빈도 및 짠 음식의 선호도에서 행동변화단계에 따른 유의한 차이가 있었다. 고나트륨 함유 식품의 섭취빈도는 우동, 라면 등 국물음식과 순대의 섭취에서 나트륨 저감화 행동변화 변화단계에 따른 유의적 차이가 있었다. 식행동 점수는 행동 유지 대상자가 고려전, 고려 준비 대상자에 비해 유의하게 높았으며, 나트륨 저감화 영양교육에 의해 고려전단계와 고려 준비단계의 식행동의 점수가 유의적으로 개선되었다. 섭취빈도 관련 식행동 점수에서 행동 유지 대상자는 고려전, 고려 준비 대상자에 비해 유의적으로 높았으나 영양교육에 의한 개선 효과는 없었다. 전체 대상자의 나트륨 관련 영양 지식은 나트륨 저감화 영양 교육 후 정답률이 모든 행동단계 대상자에서 유의적으로 향상되었으며, 대상자들의 행동단계가 고려전단계는 큰 폭으로 감소하고, 행동 유지단계는 증가하였다. 이상의 연구 결과를 종합해 보면 나트륨 저감화를 실천하는 대상자들에 비해 고려전, 고려 준비단계 대상자들은 식행동 및 영양지식이 바람직하지 않은 성향이었으나 나트륨 저감화 영양교육에 의해 식행동과 영양지식이 개선되었다. 본 연구는 단 1회의 나트륨 저감화 단기 교육에 의한 평가로, 그 결과를 일반화하기에 제한점이 있다. 따라서 나트륨 저감화 행동변화단계에 따른 영양교육의 효과를 다양하게 분석하기 위한 추후 연구가 필요할 것이다.

• 한국식품영양학회지
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• 제31권1호
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• pp.143-148
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• 2018

The objective of this study is to provide direction in the improvement of sodium labeling in an effort to reduce consumption. We surveyed confirmation and importance of food labeling and nutrition information and we also analyzed the willingness to pay on new nutrients labeling. Consumers checked the sell-by-date, product name, method of intake, but not nutritional information. They also checked for calories and carbohydrates but they were not interested in sodium, sugar, and trans fat which are health hazard nutrients. It is necessary to improve nutrition labeling, because consumers are experiencing difficulties in obtaining sodium information under the nutrition labeling system. Consumers will pay about 0.66% more if new sodium labeling is introduced. In conclusion, food labeling system can be improved by smooth and efficient access of information. for health-hazard nutritional components, such as sodium, it is important to introduce policies that reduce their intake. This can be done by providing consumers with clear and concise information. The social costs of high sodium intake could be reduced, hence improving the national health.

• Bulletin of the Korean Chemical Society
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• 제30권7호
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• pp.1588-1592
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• 2009

Lithium cyanoaluminum hydride (LCAH) was prepared by the metal cation exchange reaction of sodium cyanoaluminum hydride with lithium chloride in tetrahydrofuran. The reducing characteristics of LCAH were explored systematically by the reaction with selected organic compounds containing representative functional groups under the standardized conditions (tetrahydrofuran, 0 ${^{\circ}C}$). The reducing ability of LCAH was also compared with of the sodium derivative, sodium cyanoaluminum hydride (SCAH). Generally, the reducing behavior of LCAH resembles that of SCAH closely, but the reactivity of LCAH toward representative organic functional groups appeared to be stronger than that of SCAH. Thus, the regent reduces carbonyl compounds, epoxides, amides, nitriles, disulfides, carboxylic acids and their acyl derivatives to the corresponding alcohols or amines, at a relatively faster rate than that of SCAH. The cyano substitution, a strong election-withdrawing group, diminishes the reducing power of the parent metal aluminum hydrides and hence effects the alteration of their reducing characteristics.

• 한국식생활문화학회지
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• 제32권1호
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• pp.52-57
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• 2017

The feasibility of reduction of sodium intake using sun-dried salt and monosodium glutamate (MSG) was studied. Preference test was performed to evaluate the sensory properties of bean-sprout soup and vegetable rice porridge soup. Sun-dried salt and MSG might be a partial substitute for refined salt. There was a significant difference in salt taste strength between sun-dried salt and refined salt. Sun-dried salts 0.45% with MSG 0.07% resulted in the highest taste preference compared to that of sun-dried salts 0.60% without MSG in bean-sprout soup, which resulted in 23.9% reduction of sodium intake. Sun-dried salts 0.38% with MSG 0.04% resulted in the highest taste preference compared to sun-dried salts 0.53% without MSG in vegetable rice porridge soup, which resulted in 25.4% reduction of sodium intake. There seemed to be a synergistic effect on reduced usage of sodium salt when MSG was used in vegetable rice porridge and bean-sprout soup with sun-dried salt.

• Nutrition Research and Practice
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• 제7권3호
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• pp.192-198
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• 2013

Dietary sodium intake is considered one of the major causal factors for hypertension. Thus, to control the increase of blood pressure and reduce the risk of hypertension-related clinical complications, a reduction in sodium intake is recommended. The present study aimed at determining the association of dietary sodium intake with meal and snack frequency, snacking time, and taste preference in Korean young adults aged 20-26 years, using a 125-item dish-frequency questionnaire. The mean dietary sodium intakes of men and women were 270.6 mmol/day and 213.1 mmol/day, which were approximately 310% and 245% of the daily sodium intake goal for Korean men and women, respectively. Dietary sodium intake was positively correlated with systolic blood pressure in the total group, and BMI in the total and men-only groups. In the total and men-only groups, those who consumed meals more times per day consumed more dietary sodium, but the number of times they consumed snacks was negatively correlated with dietary sodium intake in the total, men-only, and women-only groups. In addition, those who consumed snacks in the evening consumed more sodium than those who did so in the morning in the men-only group. The sodium intake was also positively associated with preference for salty and sweet taste in the total and women-only groups. Such a high intake of sodium in these young subjects shows that a reduction in sodium intake is important for the prevention of hypertension and related diseases in the future.

• 한국식생활문화학회지
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• 제38권3호
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• pp.129-142
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• 2023

As the demand for ready-to-eat foods continues to grow, concerns about the sodium in processed foods are also growing. In this study, a survey was conducted on the perception of low-sodium products and diffusion plans according to the type of employee (manufacturer, retailer, distributor). Of the 191 responses collected, 189 valid responses (98.9%) were analyzed. The results showed that the employees were aware of the health contribution of a low-sodium diet, labeling for low-sodium, and the promotion of low-sodium food to increase its consumption. Furthermore, retailers recognized the positive contribution of low-sodium products in terms of Environmental, Social, and Governance (ESG) management. The use of sodium substitutes was preferred as the best way to reduce sodium in ready-to-eat foods. With regard to sodium reduction in ready-to-eat foods, we found that the technical factors involved were clustered by the type of business. Specifically, distributors showed a similar performance but had a lower perception of importance than retailers. Manufacturers had a lower perception of both importance and performance. In this study, we collected perceptions from employees who were working at food companies, which differed from previous research. We sought to examine the differences in the perception of sodium reduction and consumption of ready-to-eat foods across various types of employment. Furthermore, we provided specific approaches to reduce perception gaps and enhance understanding among employees.

• 대한약리학회지
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• 제26권2호
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• pp.113-120
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• 1990

전기장 자극으로 수축을 유발한 흰쥐 좌심방에서, 자극 빈도 변경에 따른 수축 운동의 변동에 미치는, 여러 경로를 통한 수축 유발 calcium의 영향을 검색하므로, 각 경로가 심근 수축에 미치는 영향을 추구하였다. 흰쥐 좌심방은 자극 빈도를 급격하게 낮추므로, 특징적인 삼단계 변동을 나타내었다. 즉, 처음의 급격한 수축 장력증가와, 두번째 일시적인 빠른 장력감소, 이어서 세번째로 수축장력의 유지단계로 나타났으며, 이때 수축장력은 고빈도 자극시의 2배 정도가 되었다. Caffeine처치는 이와같은 자극빈도 하강에 따른 수축 장력의 증가를 현저하게 억압하였다. Verapamil은 고빈도 자극시 수축 운동을 완전히 소실시켰으나, 저빈도 자극으로 변경시에는 verapamil 존재하에서도 수축 운동이 소생되었다. 한편 ouabain처치나 영양액내 sodium 배제시에는 저빈도 자극으로 나타나는 특징적인 두번째 단계의 변동이 소실되었다. 이러한 결과로 보아, 심근막의 calcium통로는 세포내 유지에 필수불가결한 경로이며, 심근 수축 유발 calcium의 주된 기원은 근 소포체로 부터 유리되는 것으로 믿어진다. 또한 sodium-calcium교환은 세포내 sodium농도의 변동에 따라 수축 유발 calcium양 형성에 조절 인자로서의 기능을 갖는 것으로 추측된다.

• 한국분말재료학회지
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• 제22권4호
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• pp.260-265
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• 2015

Spherical fine cobalt powders were fabricated by new liquid reduction method. Commercial cobalt sufate heptahydrate was used as raw material. Also ethylene glycol was used as solvent and hydrazine-sodium hypophosphite mixture was used as reduction agent for the new liquid reduction method. A plate shaped cobalt powders with an approximately 300 nm were prepared by a traditional wet ruduction method using distilled water as solvent and hydrazine. Spherical fine cobalt powders with an average size of $1-3{\mu}m$ were synthesized by a new liquid reduction method in 0.3M cobalt sulfate and 1.5M hydrazine-0.6M sodium hypophosphite mixture at 333K.

• Restorative Dentistry and Endodontics
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• 제16권1호
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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.