• 펄프종이기술
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• 제29권4호
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• pp.18-27
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• 1997

This study was performed to obtained the optimal delignified condition of exploded wood on the acid hydrolysis with sulfuric acid. Wood chips of pine wood(Pinus desiflora), oak wood(Quercus serrata) and birch wood (Betula platyphylla var. japonica) were treated with a high pressure steam (20-30kgf/$\textrm{cm}^2$, 2-6 minutes). The exploded wood was delignified with sodium hydroxide and sodium chlorite, and then hydrolyzed with sulfuric acid. The result can be summerized as follows ; In the exploded wood treated with sodium hydroxide, the optimal concentration of sodium hydroxide was 1% as content of lignin in the exploded wood. Lignin content of exploded wood treated with sodium chlorite was lower then that sodium hydroxide. The maximum reducing sugar yield of exploded wood treated with 1% sodium hydroxide was lower than non-treated exploded wood. In the case of sodium chlorite treated, the maximum reducing sugar yield was hgher than non-treated exploded wood. Sugar composition of acid hydrolysis solution was composed of xylose and glucose residue, and the rate of glucose residue was increased in high pressure condition.

• 한국보건간호학회지
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• 제24권2호
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• pp.311-322
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• 2010

Purpose: This study aimed to examine the compliance to a low-salt diet, sodium intake, and preferred salty taste in elderly patients with hypertension. Methods: A cross-sectional descriptive design was used. Participants were 105 elderly patients with hypertension living in a rural area. The compliance with a low-salt diet, sodium intake, and preferred salty taste, blood pressure, body mass index, and waist circumference were measured, and compared according to the general characteristics and the levels of blood pressure. Descriptive statistics, $X^2$-test, t-test, and ANOVA were used for data analysis. Results: compliance with a low-salt diet was marginally elevated. Sodium intake was relatively high and the main sources were seasonings and vegetables. The participants tended to prefer high levels of salt. Sodium intake was significantly higher the hypertensive individuals (stage I and II) compared to prehypertensive subjects on a normal maintenance diet. Sodium intake from vegetables was also significantly different between the two groups. Conclusion: Nursing intervention for hypertensive elderly patients should include strategies to decrease sodium intake.

• 한국약용작물학회지
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• 제23권6호
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• pp.446-453
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• 2015

Background : Excessively high concentration of sodium ion causednutrient deficiency and significantly decrease growth. This study was carried out to determine the limiting concentration range of sodium ion in the soil of ginseng field. Methods and Results : The growth of the ginseng cultivar Chunpoong reduced with increase in salinity, and the rate of growth reduction was higher in shoots than that of roots. Particularly, ginseng plants cultivated at high level of nitrate nitrogen or sodium may suffer delayed development and stunted growth. Chlorophyll damage occurred on the leaves of ginseng planted in relatively high levels (> $0.2cmol^+/kg$) of sodium ion, as determined by the fluorescence reaction. The incidence of physiological disorder in ginseng cultivated at 249 sites was correlated with the concentration of sodium ion in the soils. About 74% of ginseng fields in which physiological disorders occurred had concentrations of sodium ion in soil greater than $0.2cmol^+/kg$. In contrast, the concentration of sodium ions at 51 of 85 sites where no damage occurred was relatively ($0.05cmol^+/kg-0.15cmol^+/kg$). Conclusions : The concentration of sodium ion in soil of ginseng fields can be classified into three levels optimum (${\leq}0.15$), permissible allowance (0.15 - 0.2) and excessive (> 0.2).

• Asian-Australasian Journal of Animal Sciences
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• 제4권4호
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• pp.353-360
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• 1991

An experiment with completely randomized design was performed to investigate the effects of lysine and supplemented sodium on growth performance, nutrients utilization, acid-base balance and lysine arginine antagonism in broiler chicks. The experiment was carried out with 3 levels of dietary lysine (0.6, 1.2 and 1.8%) and 3 levels of sodium(0.4, 0.8 and 1.2%) for an experimental period of 7 weeks. Body weight gain of 1.2% lysine group was significantly (p<0.01) higher than that of low or high lysine group. The highest feed consumption was obtained at 1.2% lysine and 0.4% sodium supplemented level (ML-1.2) and the lowest at LL-1.2. The best feed efficiency was obtained at ML-0.8 level and the worst at LL-1.2 level. Mortalities of high (1.8%) and low (0.6%) lysine groups were significantly (p<0.05) higher than medium lysine (1.2%) group. Among the sodium levels, the mortality at 1.2% sodium supplemented level was significantly (p<0.01) different by the levels of dietary lysine. Lysine-arginine antagonism was observed in high lysine diet. Among the lysine levels, the lowest none weight and length were shown in low lysine group. Interactions between lysine and sodium were significantly (p<0.05) shown in femur weight. The levels of sodium and lysine affected significantly (p<0.01) the utilization of nitrogen, ether extract, total carbohydrate and energy.

• The Korean Journal of Physiology
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• 제10권2호
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• pp.23-28
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• 1976

Author have already reported that urinary aldosterone excretion of the Korean who usually eat high sodium diet is significantly lower comparing with the American, although the plasma aldosterone concentration is identical in the former with that of the latter. Measurement of urinary aldosterone excretion and Plasma concentration only is insufficient to establish the pressence and/or mode of evolution of the Korean. In this experiments, aldosterone secretion rate(ASR) was measured in normotensive Korean during high and low dietary sodium intake with or without additional potassium supply. Results were as follows; 1) In normal Korean, dietary sodium restriction resulted in appreciable increase in ASR, and a sustained increase in urinary aldosterone excretion with an increase in plasma level. 2) Oral potassium loading easily stimulated the adrenal cortex of the Korean who already adapted to a high sodium diet when dietary sodium is still identical with not·mal American. 3) Quantitative relationships between aldosterone secretion rate, plasma concentration and urinary excretion of aldosterone were altered by potassium loading. 4) Urinary aldosterone excretion didn't reflect concurrent increase aldosterone secretion in subjects with Potassium intake. It was discussed that the changes of tile relationships and of adrenal hyper response on Potassium Beading in the Korean will be elucidated by measuring the metabolic clearance rate.

• 대한지역사회영양학회지
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• 제13권1호
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• pp.1-12
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• 2008

This study was performed to understand recognition and behaviors related to sodium intake of Korean adults. The data were collected from subjects including 267 male and 285 female adults in nationwide and compared by gender and by age. We found that the male group showed significantly higher smoking, alcohol drinking, and exercise does the female group. The older group (40 to 59 years) revealed significantly higher exercise and lower alcohol drinking; however general disease and hypertension prevalence, diet therapy practice, and meditation for hypertension were higher. Recognizing sodium levels of foods containing high-sodium, and sodium-nutriture labels when purchasing foods, and knowing differences between salt and sodium of the male group or recognizing sodium levels of foods containing high-sodium of the older group was worse than the other. Among the 32 food behaviors, only 12 were identified as significantly correlated to sodium intake levels including behaviors of preferring Chinese and Japanese foods to Western foods, preferring kimchi to raw vegetables, completely consuming soup, stew, noodle liquid, liking of dried fish and salted mackerel, frequent eat-outs or delivered foods, and so forth. There were significant differences between gender or age groups in terms of sodium intake-increasing behaviors; the male group showed higher behaviors of preferring salty taste and eating all broths. And the older group revealed higher behavior of adding table salt as well as the previous two, however, the younger group showed more behaviors of eat-outs or delivered foods and not the liquid of kimchi.

• 한국식품영양과학회지
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• 제43권5호
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• pp.763-771
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• 2014

본 연구는 국민건강영양조사 2010년 자료를 이용하여 우리나라 만 30세 이상 성인을 대상으로 공복혈당에 따라 정상군, 전당뇨병군, 당뇨병군으로 나누어 각 군에서 나트륨 섭취량과 복부비만과의 상관성을 분석하고자 하였다. 분석 결과, 전당뇨병군에서 나트륨 섭취와 복부비만 관련 지표인 허리둘레가 유의적인 양의 상관관계를 보였으며, 특히 전당뇨병 고나트륨군의 경우 당뇨병 관련 임상지표인 공복혈당, 공복인슐린, HOMA-IR 수치가 높아질수록 복부비만 발병위험 또한 유의적으로 증가하였다. 본 연구는 당뇨병과 여러 관련 합병증으로 이행될 위험이 높은 전당뇨병 대상자에서 나트륨 섭취와 복부비만 간 상관성을 밝혔다는 점에 의의가 있다. 우리나라 전당뇨병 성인의 경우 나트륨 섭취 수준이 높다고 분석되었으므로 추후 연구에서는 전당뇨병 대상자를 위한 지속적인 나트륨 섭취량 모니터링과 함께 나트륨 섭취가 복부비만과 당뇨병에 미치는 인과관계와 그 기전을 밝힐 수 있는 연구가 필요하며, 이를 통해 당뇨병과 여러 관련 합병증의 예방 및 관리를 위한 적절한 식사지침과 효과적인 영양교육을 제시할 수 있을 것으로 사료된다.

• 대한기계학회논문집 C: 기술과 교육
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• 제1권1호
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• pp.83-90
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• 2013

본 연구는 정수처리공정에서 사용하는 염소소독으로 취급이 용이하며, 기존 액화염소를 대체할 수 있는 현장발생형 고농도 차아염소산나트륨 발생장치를 국산화 개발하는 것이다. 이 장치는 포화소금물을 이용한 전기화학적 특성으로 고농도(12%)의 차아염소산나트륨을 생성하는 것으로, 저농도(0.8%)의 차아염소산나트륨 발생장치보다 전류효율 38.7 % 높이고, 소금사용량 54.6 %와 클로레이트 함량 97.3%을 저감하는 장치이다.

• 대한지역사회영양학회지
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• 제19권6호
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• pp.558-567
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• 2014

Objectives: The purpose of this study was to investigate recognition, dietary attitude and education needs for reducing sodium intakes of dietitian at customized home visiting health service (CHVHS). Methods: The subjects were 75 dietitian at CHVHS. We investigated several variables (recognition, dietary attitude, education needs for reducing sodium intakes) and determined sodium intakes level of subjects as 'low', 'middle' and 'high' by Dish Frequency Questionnaire 25 (DFQ 25). Also, we assessed the differences in recognition, dietary attitude, sodium intake level and education needs by dietitian career period (under 3 yrs vs. over 3 yrs) at CHVHS. Results: In recognition related reducing sodium intake, they showed 'checking a sodium content in nutrition labeling' score 2.5/4.0 and 'perception difference between sodium and salt' score 3.1/4.0. There was no difference in the recognition between under 3yrs' group and over 3yrs' group. In dietary attitude related reducing sodium intake, they showed 'palatability for salty taste' score 0.8/1.0, 'attitude in related soups' 0.7/1.0, 'attitude in related using natural spice' 0.6/1.0. There was a difference in 'attitude in related soups' between under 3yrs' group and over 3yrs' group (0.6 vs. 0.7). In sodium intake level by DFQ 25, they showed 'low group' 41.3%, 'middle group' 41.3% and 'high group' 17.3%. There was no difference in the distribution of sodium intake level by the career. In education needs related reducing sodium intakes, there were 'teaching experience' 93.3%, 'have a difficulty in teaching about reducing sodium intakes' 86.6%, and 'necessity of education for CHVHS dietitians' 100.0%. 'Needed education contents for CHVHS dietitians' were ranked as 'cooking way to reduce sodium intake' 58.7%, 'relation between hypertension and sodium' 17.3%, 'composing way to reduce sodium intake' 17.3%. There was a difference in needed education contents 'relationship between hypertension and sodium' (33.3% vs. 2.6%) and 'The cooking way to reduce sodium intake' (38.9% vs. 76.9%) by the career. Conclusions: The results suggested that a capacity training program for reducing sodium intake may be needed for dietitians at CHVHS to improve health of the community elderly. For effective training program related reducing sodium intake for dietitians at CHVHS, it may be necessary to consider the career period as dietitians at CHVHS.

• 식품과학과 산업
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• 제50권3호
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• pp.60-69
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• 2017

Kimchi is a traditional fermented food of Korea and made by salting and fermenting vegetables. A negative impression on kimchi as a great source of sodium intake has grown in Korea since 1980 as people argue that sodium is a major cause of high blood pressure and metabolic syndrome. While people are more interested in healthy living in Korea, the negative impression is stronger now. This study analyzes the sensitive and negative reaction to sodium intake from kimchi, and suggests an alternative in the viewpoint that the sensitive reaction is one of food faddism which is a very popular topic currently in Korea.