• Journal of the East Asian Society of Dietary Life
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• v.26 no.6
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• pp.550-558
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• 2016

This study was conducted to provide guideline data for future instructional materials and practice guidelines on reforming the dietary life of military personnel in terms of lowering sodium intake. A total of 264 persons were surveyed to obtain basic data on sodium intake and understanding of sodium. The study also examined the practice that is carried forward in this endeavor. The subjects liked 'kimchi' and 'rice with topping', and these could be the reason for higher salt intake. Career soldiers scored higher in terms of nutrition knowledge than enlisted soldiers (p<0.01). Nutrition education concerning sodium intake was statistically insignificant between the two, whereas career soldiers showed a higher experience rate at these nutrition educational events. Career soldiers also had with higher sodium intake than enlisted soldiers, and this difference was statistically significant (p<0.01). In terms of practice, officers were more likely to experience difficulty in putting the theory of less sodium into practice than their enlisted soldiers counterparts (p<0.05), and the main reason behind this difficulty was that they did not feel the need to lower their sodium intake. Soldiers should be well educated about sodium and healthy diet during their service. Education should focus on lowering sodium intake and changing their attitudes and awareness of this issue in order to elicit behavioral changes.

• Journal of the Korea Concrete Institute
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• v.16 no.4 s.82
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• pp.557-564
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• 2004

This paper introduces a study carried out to investigate sodium sulfate attack caused by various reactive products. Experiments were performed on mortar and paste specimens made with ordinary Portland cement (OPC) conforming to KS L 5201 Type I. The water-cement ratios were varied from 0.35 to 0.55. It was found from the laboratory study that the water-cement ratio may be a key to control the deterioration of OPC matrix during sodium sulfate attack. Furthermore, X-ray diffraction (XRD) confirmed that ettringite, gypsum and thaumasite were the main products formed by sodium sulfate attack. These findings were well supported by thermal analysis through differential scanning calorimetry (DSC), and confirmed the long-term understanding that deterioration mechanism by sodium sulfate attack is a complicated process. Most importantly, deterioration due to sodium sulfate attack is characterized as the drastic reduction in compressive strength as well as the expansion (especially in cement matrix with a higher water-cement ratio).

• Journal of the Korean Society of Food Culture
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• v.32 no.3
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• pp.235-243
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• 2017

We investigated the antioxidant, physicochemical, and sensory characteristics of dried type sodium-reduced Bibimbap using dandelion complex powder (DCP). DCP is known to add moisture to the skin and relieve symptoms of atopic dermatitis. The sodium content of the standard sample was 1,110.87 mg per serving. The sodium was significantly reduced by 30%, resulting in 762.62 mg of sodium for the reduced sodium group (p<0.05). The ash contents of the standard sample group with DCP showed the highest value (3.17%) in all samples and was affected by minerals of DCP (p<0.05). The total flavonoid contents and ABTS radical scavenging activity, indicators of antioxidant, anticancer and antibacterial activities, showed significantly high activities with addition of DCP (p<0.05). In the sensory results, bulgogi and savory flavor of the samples with DCP showed significantly higher values, and samples with DCP received the highest scores for after-taste. All samples were confirmed to be microbiologically safe according to the food code applied to food manufacturers. Pathogenic microorganisms tests were either negative or not detected in all samples.

• Bulletin of the Korean Chemical Society
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• v.3 no.4
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• pp.149-152
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• 1982

A new convenient method for the reduction of carboxylic acids to the corresponding alcohols via acyloxyborohydrides was explored. Acyloxyborohydrides, prepared from the reaction of various carboxylic acids and sodium borohydride, underwent reduction to the corresponding alcohols readily by the addition of dimethyl sulfate or Lewis acids, such as boron trifluoride etherate and triphenyl borate, presumably through acyloxyboranes. By utilizing this procedure, aliphatic and aromatic acids are rapidly and quantitatively reduced to the corresponding alcohols in terahydrofuran either at room temperature (or at $65^{\circ}$). This procedure provides selective reduction of carboxylic acids in the presence of halogen, nitro, and heterocyclic rings such as furan and thiophene.

• Food Industry And Nutrition
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• v.20 no.2
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• pp.6-7
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• 2015

• Proceedings of the Materials Research Society of Korea Conference
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• 2001.11a
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• pp.34-34
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• 2001

• Bulletin of the Korean Chemical Society
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• v.18 no.11
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• pp.1145-1146
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• 1997

• Bulletin of the Korean Chemical Society
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• v.14 no.2
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• pp.302-303
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• 1993

• Food Science and Industry
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• v.49 no.2
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• pp.2-7
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• 2016

• Bulletin of the Korean Chemical Society
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• v.35 no.1
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• pp.305-308
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• 2014