• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.6
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• pp.1071-1076
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• 1998

Threetypes of Korean traditional kimchi were prepared using green onion, leek or godulbaegi as raw materials and stored at 5oC and 20oC for 13 days. Changes in salt and ascorbic acid contents, pH and total acidity as well as the relationship of the decomposition of chlorophylls and the production of their derivatives were investigated. For the all kimchi samples tested, salt content was not significantly changed during storage at both temperatures, whereas pH and total acidity were decreased and increased, respectively. Especially their remarkable changes were shown at the third day of storage. Ascorbic acid content was remained at high level in the leek kimchi for the experimental period at both storage temperatures, meanwhile godulbaegi kimchi retained the least amount of ascorbic acid. Chlorophylls were decomposed to pheophytin and pheophorbide during storage at both storage temperatures, and this phenomenon was apparent at the third day of storage. Reduction of chlorophylls and increasements of its decomposed products such as pheophytin and pheophorbide were the least in leek kimchi and the greatest in godulbaegi kimchi during storage at both temperatures. These results indicate that decomposition of chlorophylls in kimchi and increasements of pheophytin and pheophorbide were closely related to the ascorbic acid content in kimchi.

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.702-709
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• 2012

Seolleongtang, a traditional broth in Korea, is expected to become a hot global item for its unique flavor and healthiness. In this study, the correlations between sensory attributes and physicochemical characteristics were studied for the popular seolleongtang stock products through descriptive analysis, sensory evaluation and analysis of salt, soluble solid, protein, viscosity and color for the quality control. Our results indicate that color, concentration, viscosity, and freshness are important attributes in evaluating the quality of seolleongtang stock. There were significant differences between preference and sensory attributes among the stock products. Significant correlations were found between flavor and texture and overall acceptability, as well as beany odor and aroma. Preference and physicochemical aspects also correlated, and indicate that a range of salt, solubility, and viscosity are applicable as quality control factors in seollengtang stock.

• Journal of Physiology & Pathology in Korean Medicine
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• v.21 no.2
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• pp.504-510
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• 2007

Kamicheonmagudeungeum(KCGE), a traditional herbal medicine, has been used as a therapeutic agent for the treatments of acute stage of hypertension. We evaluated the effects of KCGE on hypertension induced by DOCA-salt in rats. The systolic blood pressure and pulse rate significantly lowered by oral administration with KCGE. The levels of plasma hormones including dopamine, epinephrine and norepinephrine, and serum electrolyte were also reduced in KCGE treated rats. In addition, the production of reactive oxigen species (ROS) were greatly decreased by the treatment with KCGE in cultured bovine endothelial cells and angiotensine converting enzyme (ACE) activites were also inhibited by KCGE in a dose dependent manner. This study indicated that KCGE is a safe and effective treatment for hypertension.

• The Korean Journal of Food & Health Convergence
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• v.5 no.6
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• pp.5-9
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• 2019

Desalination requires large energy. This experiment deals to desalinate brackish water through solar panels. The discharge from desalination plants is almost entirely water, and .01 percent is salt. Desalination is a process that extracts minerals from saline water. Solar-powered desalination technologies can be used to treat non-traditional water sources to increase water supplies in rural, arid areas. Water scarceness is a rising dilemma for large regions of the world. Access to safe, fresh and pure clean drinking water is one of the most important and prime troubles in different parts of the world. Among many of water cleansing technologies solar desalination/distillation/purification is one of the most sustainable and striking method engaged to congregate the supply of clean and pure drinkable water in remote areas at a very sound cost. Six types of dripper having discharge 3 - 8 lh-1 were installed one by one and measured discharge and volume of clean water indicated that at 6 lh-1 untreated water discharge have maximum evaporation and volume of clean water was 19.2 lh-1 at same temperature and radiations. Now strategy was developed that when increased the temperature the intake discharge of untreated water must be increased and salt drained water two times more than treated water.

• The Korean Journal of Food And Nutrition
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• v.7 no.3
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• pp.177-182
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• 1994

The effect of phosphate salt (NafHP04) and sodium citrate on the emulsion stability of soy protein isolate (SPI) in the presence of calcium was investigated in terms of salt concentration and addition order. Both phosphate and citrate salts decreased the solubility of SPI despite their pH enhancing effects. Addition of calcium chloride (CaCl2) significantly decreased ES, which showed nearly negligible at more than 3 mM CaCl2 concentration. When Na2HP04 were added in the presence of 5 mM Cac12, 55 greatly increased up to 20mM concentration, above which however ES decreased. It was found that the addition order of Na2HPO4 and CaCl2 affected ES. The addition of phosphate and subsequent CaCl2 exhibited the higher 55 than the reverse order. In both cases, the overall ES profile was found to be nearly similar to the solubility profile of SPI, indicating the positive relationship between solubility and emulsion stability of SPI in the presence of calcium. Similar trend to the phosphate effect on ES was also observed for sodium citrate in the presence of calcium.

• Membrane and Water Treatment
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• v.13 no.4
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• pp.191-199
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• 2022

In industrial production, the development of traditional polyamide nanofiltration (NF) membrane was limited due to its poor oxidation resistance, complex preparation process and high cost. In this study, a composite NF membrane with high flux, high separation performance, high oxidation resistance and simple process preparation was prepared by the method of dilute solution dip coating. And the sulfonated polysulfone was used for dip coating. The results indicated that the concentration of glycerin, the pore size of the based membrane, the composition of the coating solution, and the post-treatment process had important effects on the structure and performance of the composite NF membrane. The composite NF membrane prepared without glycerol protecting based membrane had a low flux, when the concentration of glycerin increased from 5% to 15%, the pure water flux of the composite NF membrane increased from 46.4 LMH to 108.2 LMH, and the salt rejection rate did not change much. By optimizing the coating system, the rejection rate of Na₂SO₄ and PEG1000 was higher than 90%, the pure water flux was higher than 40 LMH (60psi), and it can withstand 20,000 ppm.h NaClO solution cleaning. When the post treatment processes was adjusted, the salt rejection rate of NaCl solution (250 ppm) reached 45.5%, and the flux reached 62.2 LMH.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.2
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• pp.180-185
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• 1997

This work was carried out to investigate change of polygalacturonase activities and polygalacturonase patterns by gel filtration chromatography during softening of persimmon and jujube fruits. During softening of two kinds of fruit, polygalacturonase activities of water-soluble and salt-soluble proteins were increased, but that of cell wall-bound proteins was decreased. In water-soluble and salt-soluble proteins of persimmon fruits, two peaks of polygalacturonase activity were separated in mature stages, but one peak in soft stages. During softening of those fruits, the peaks of polygalacturonase activity in water-soluble and salt-soluble proteins appeared on the same fraction with the peaks of polygalacturonase activity in cell wall-bound proteins.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.40 no.10
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• pp.865-871
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• 2016

In recent years, traditional scaffold fabrication techniques such as gas foaming, salt leaching, sponge replica, and freeze casting in tissue engineering have significantly limited sufficient mechanical property and cell interaction effect due to only random pores. Fused deposition modeling is the most apposite technology for fabricating the 3D scaffolds using the polymeric materials in tissue engineering application. In this study, 3D slurry mould was fabricated with a blended biphasic calcium phosphate (BCP)/Silica/Alginic acid sodium salt slurry in PCL mould and heated for two hours at $100^{\circ}C$ to harden the blended slurry. 3D dual-pore BCP/Silica scaffold, composed of macro pores interconnected with micro pores, was successfully fabricated by sintering at furnace of $1100^{\circ}C$. Surface morphology and 3D shape of dual-pore BCP/Silica scaffold from scanning electron microscopy were observed. Also, the mechanical properties of 3D BCP/Silica scaffold, according to blending ratio of alginic acid sodium salt, were evaluated through compression test.

• Nutrition Research and Practice
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• v.6 no.3
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• pp.238-245
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• 2012

This study investigated the preference and intake frequency of a list of 15 commonly available high sodium Malaysian foods/dishes, dis cretionary salt use, and their possible association with demographics, blood pressures and anthropometric measurements among 300 Malaysian university students (114 males, 186 females; 259 ethnic Chinese, 41 Indians; 220 lean, 80 overweight). French fries and instant soup noodle were found to be the most preferred and most frequently consumed salty food, respectively, while salted fish was least preferred and least frequently consumed. Males had a significantly higher intake frequency of at least 6 of the salty foods, but the preference of most salty foods was not significantly different between genders. Ethnic Chinese significantly preferred more and took more frequently traditional and conventional Malaysian foods like asam laksa (a Malaysian salty-sour-spicy noodle in fish stock), salted biscuits and salted vegetable, while Indians have more affinity and frequency towards eating salty Western foods. Body Mass Index was significantly negatively correlated with the intake frequency of canned/packet soup and salted fish while waist circumference was significantly positively correlated with the preference of instant noodle. Also, an increased preference of potato chips and intake frequency of salted biscuits seemed to lead to a decreased WHR. Other than these, all the other overweight/obesity indicators did not seem to fully correlate with the salty food preference and intake frequency. Nevertheless, the preference and intake frequency of asam laksa seemed to be significant negative predictors for blood pressures. Finally, increased preference and intake frequency of high sodium shrimp paste (belacan)-based foods like asam laksa and belacan fried rice seemed to discourage discretionary salt use. In conclusion, the preference and intake frequency of the high sodium belacan-based dish asam laksa seems to be a good predictor for ethnic difference, discretionary salt use and blood pressures.

• Nutrition Research and Practice
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• v.6 no.4
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• pp.315-321
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• 2012

We tested the effects of dietary intake of freeze-dried Korean traditional fermented cabbage (generally known as kimchi) with varying amounts of sodium on blood pressure and cardiac hypertrophy in spontaneously hypertensive rats (SHRs). Wistar-Kyoto rats (WKY), as a control group, received a regular AIN-76 diet, and the SHRs were divided into four groups. The SHR group was fed a regular diet without kimchi supplementation, the SHR-L group was fed the regular diet supplemented with low sodium kimchi containing 1.4% salt by wet weight, which was provided in a freeze-dried form, the SHR-M group was supplemented with medium levels of sodium kimchi containing 2.4% salt, and the SHR-H group was supplemented with high sodium kimchi containing 3.0% salt. Blood pressure was measured over 6 weeks, and cardiac hypertrophy was examined by measuring heart and left ventricle weights and cardiac histology. SHRs showed higher blood pressure compared to that in WKY rats, which was further elevated by consuming high sodium containing kimchi but was not influenced by supplementing with low sodium kimchi. None of the SHR groups showed significant differences in cardiac and left ventricular mass or cardiomyocyte size. Levels of serum biochemical parameters, including blood urea nitrogen, creatinine, glutamic-oxaloacetic transaminase, glutamic-pyruvic transaminase, sodium, and potassium were not different among the groups. Elevations in serum levels of aldosterone in SHR rats decreased in the low sodium kimchi group. These results suggest that consuming low sodium kimchi may not adversely affect blood pressure and cardiac function even under a hypertensive condition.