• Korean Journal of Agricultural Science
• /
• v.13 no.1
• /
• pp.130-138
• /
• 1986

In order to obtain the basic data for development of raw pepper homogenates as instant spice, effects of preservatives, packaging materials, storage temperature and period on chemical components of raw pepper homogenates were investigated during storage after sealing up. The results are as follows: 1. Raw pepper homogenates added 15% sodium chloride was effective prominently than raw pepper homogenates on residual contents of acidity, capsanthin and capsaicin. 2. P. V. D. C film was effective than P. E film in sealing of raw pepper homogenates. 3. Decomposition of capsanthin was exceeded at high temperature during the sealed storage of raw pepper homogenates and decomposition of capsaicin was accelerated at initial stage of storage and also it was decreased prominently by adding of sodium chloride. 4. Decomposition of vitamin C during the storage was exceeded at high temperature and it was prominently suppressed by adding of sodium chloride. 5. Increase of total viable cell count and lactic acid bacteia count was prominently suppressed by adding of sodium chloride and its difference for storage temperature was disregarded.

• Nutrition Research and Practice
• /
• v.12 no.5
• /
• pp.443-448
• /
• 2018

BACKGROUND/OBJECTIVES: This study was conducted to investigate the effects of sodium-potassium ratio on insulin resistance and sensitivity in Korean adults. SUBJECTS/METHODS: Subjects were 3,722 adults (1,632 men and 2,090 women) aged 40-69 years participating in the Korean genome and epidemiology study_Ansan and Ansung study. Insulin resistance was assessed using homeostasis model assessment of insulin resistance (HoMA-IR) and fasting insulin, and insulin sensitivity was assessed by using the quantitative insulin sensitivity check index (QUICKI). The 24-h urinary sodium and potassium excretion were estimated from spot urinary samples using the Tanaka formula. The generalized linear model was applied to determine the association between urinary sodium-potassium ratio and insulin resistance. RESULTS: HoMA-IR (P-value = 0.029, P-trend = 0.008) and fasting insulin (P-value = 0.017, P-trend = 0.005) levels were positively associated with 24-h estimated urinary sodium-potassium ratio in the multivariable model. QUICKI was inversely associated with 24-h estimated urinary sodium-potassium ratio in all models (P-value = 0.0002, P-trend < 0.0001 in the multivariate model). CONCLUSION: The present study suggests that high sodium-potassium ratio is related to high insulin resistance and low insulin sensitivity. Decreasing sodium intake and increasing potassium intake are important for maintaining insulin sensitivity. Further studies are needed to confirm these findings in longitudinal studies.

• Journal of the East Asian Society of Dietary Life
• /
• v.25 no.6
• /
• pp.963-969
• /
• 2015

High sodium intake in many countries has become the leading cause of chronic diseases. This situation requires correct dietary behavior to ensure proper sodium intake in the younger population. The purpose of the present study was to assess eating behavior regarding sodium intake and identify its correlation with common dietary attitudes in children. This cross-sectional study was conducted by surveying 588 elementary school children in Korea. Sodium-related dietary behavior and common eating attitudes were examined through questionnaires, and analyses were conducted by comparing the results between boys and girls. The most undesirable sodium-related dietary behavior in subjects was they 'eat kimchi with every meal' followed by the 'tendency to eat hot and spicy food'. Girls had better dietary behavior regarding sodium intake than boys (P<0.05). However, the common eating attitude between boys and girls was not significantly different. For all subjects, sodium-related dietary behavior and eating attitude showed a significant positive correlation (P=0.0032). The present study shows that a common eating attitude is better when the sodium-related dietary behavior is more desirable in children.

• Journal of Nutrition and Health
• /
• v.50 no.6
• /
• pp.655-663
• /
• 2017

Purpose: The aim of this study was to analyze the sodium contents of representative Korean foods high in sodium and develop them as a fundamental resource for setting the standard amount of sodium in foods. Methods: A total of 480 representative Korean foods high in sodium were collected from households, foodservice establishments, and restaurants in four regions (Capital region, Chungcheong & Gangwon Province, Gyeongsang province, and Jeolla province) and analyzed their sodium content. Results: The sodium content (per 100 g) of food categorized by food group was highest in kimchi and braised food (p < 0.001), and the sodium content of each food was highest in stir-fried anchovies (1,896.6 mg) followed by braised burdock and lotus roots (820.6 mg) and picked onions (809.3 mg) (p < 0.001). However, the sodium content per portion of food was highest in steamed short ribs (1,429.6 mg) from home meals (p < 0.001), Bibimbap, (1,074.1 mg) and steamed short ribs (838.8 mg) from foodservice (p < 0.001), spicy beef soup (3,273.2 mg), and pollack stew (2,930.2 mg) from restaurants (p < 0.001). The sodium content per 100 g and portion of soups and stews from restaurants was significantly higher than that of home meals and foodservice meals (p < 0.001), and the sodium content per portion of steam dishes and stir-fried dishes from home meals was significantly higher than that of foodservice meals (p < 0.05). Conclusions: These results suggest that developing and using low-sodium soybean sauces & soybean paste and kimchi is needed in an effort to reduce sodium intake. In addition, determination of the sodium contents of representative Korean foods known to be high in sodium is expected to be useful in establishing guidelines for reduction of sodium content.

• Transactions of the Korean hydrogen and new energy society
• /
• v.27 no.6
• /
• pp.753-763
• /
• 2016

High temperature sodium/sulfur battery(Na/S battery) has good electrochemical properties, but, the battery has some problems such as explosion and corrosion at al. because of using the liquid electrodes at high temperature and production of high corrosion. Room temperature sodium/sulfur batteries (NAS batteries) is developed to resolve of the battery problem. To recently, room temperature sodium/sulfur batteries has higher discharge capacity than its of lithium ion battery, however, cycle life of the battery is shorter. Because, the sulfur electrode and electrolyte have some problem such as polysulfide resolution in electrolyte and reaction of anode material and polysulfide. Cycle life of the battery is improved by decrease of polysulfide resolution in electrolyte and block of reaction between anode material and polysulfide. If room temperature sodium/sulfur batteries (NAS batteries) with low cost and high capacity improves cycle life, the batteries will be commercialized batteries for electric storage, electric vehicle, and mobile electric items.

• Journal of The Korean Society of Grassland and Forage Science
• /
• v.20 no.3
• /
• pp.155-160
• /
• 2000

This syudy was conducted to increase the utility of forage rye which are suitable to be cultivated at high altitude Taekwllyong area. For that purpose two cultivars of rye (winter-more, kool-glazer) were cultivated for 3years using a randomized block design with 3 replications. The dry matter digestibility (DMD) was evaluated with the pelleted rye hay produced by adding sodium hydroxide and then the TDN value was calculated by the DMD. By adding NaOH, DMD and TDN value of rye pellets (Y=46.92+ 1.8X, ~ 0 . 9 7 )w ere increased significantly (p<0.05) and NDF (neutral detergent fiber) decrease significantly. However, ADF (acid detergent fiber) and lignin did not significantly decrease (p<0.05). Rye could be cultivated as a second crop after com at high altitude area in the same year and pelleted with NaOH in order to increase the nutritive values (p< 0.05). (Key words : Dry matter digestibility (DMD), Forage rye, NDF, ADF, Sodium hydroxide)

• Nuclear Engineering and Technology
• /
• v.31 no.6
• /
• pp.66-82
• /
• 1999

The national long-term R&D program, updated in 1997, requires Korea Atomic Energy Research Institute(KAERI) to complete by the year 2006 the basic design of Korea Advanced Liquid Metal Reactor(KALIMER), along with supporting R&D work, with the capability of resolving the issue of spent fuel storage as well as with significantly enhanced safety. KALIMER is a 150 MWe pool-type sodium cooled prototype reactor that uses metallic fuel. The conceptual design is currently under way to establish a self-consistent design meeting a set of major safety design requirements for accident prevention. Some of the current emphasis includes those for inherent and passive means of negative reactivity insertion and decay heat removal, high shutdown reliability, prevention of and protection from sodium chemical reaction, and high seismic margin, among others. All of these requirements affect the reactor design significantly and involve extensive supporting R&D programs. This paper summarizes some of the results of conceptual engineering and design analyses performed for the safety of HAMMER in the area of inherent safety, passive decay heat removal, sodium water reaction, and seismic isolation.

• Journal of Korea Technical Association of The Pulp and Paper Industry
• /
• v.29 no.3
• /
• pp.51-59
• /
• 1997

Dissolving pulp is a low yield(30∼35%) bleached chemical pulp that has a high cellulose content (95% or higher) suitable for use in cellulose derivatives such as rayon, cellulose acetate. This research was studied for dissolving pulp preparation as the raw material of viscose rayon from commertial pulps. (TMP, CP, DIP) In the change of pulp(cellulose) characteristics after sodium hypochlorite and solvolysis treatment. the following results were obtained In the case of sodium hypochlorite pretreatment, we have obtained pulp that high purity cellulose, but degree of polymerization was inclined to decrease less than 170∼240. Comparing sodium hypochlorite pretreatment and solvolysis pretreatment, solvolysis pretreatment is superior to sodium hypochlorite process for making dissolving pulp. We think that the low degree of polymerization of cellulose because of increasing degradation of cellulose during delignification treatment.

• Journal of Electrochemical Science and Technology
• /
• v.13 no.1
• /
• pp.32-53
• /
• 2022

Although lithium-ion batteries are currently the most reliable power supply system for various mobile applications, further improvement in energy density is still required as the need for batteries in large energy-consuming devices is rapidly growing. However, in the anode, the most widely commercialized graphite-based anode materials almost face theoretical limitations. In addition, sodium-ion batteries have been actively studied to replace expensive charge carriers with cheaper ones. Accordingly, conversion-based materials have been extensively studied as high-capacity anode materials in both lithiumion batteries and sodium-ion batteries because their theoretical capacity is twice or thrice higher than that of insertion-based materials. This review will provide a comprehensive understanding of conversion-based materials, including basic charge storage behaviors, critical drawbacks that should be overcome, and practical material design for high-performance.

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