• Journal of the Korean Society of Food Culture
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• v.34 no.6
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• pp.761-770
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• 2019

Two experiments were conducted to determine how much sodium in food could be detected using a salinity meter. First, the salinity of mixed solutions of 0 to 6% sugar, 0 to 5% oil, and 0 to 6.4% MSG in a 1% NaCl solution was measured using a salinity meter and a Mohr titration method, and the results were compared with the calculated sodium expectations. As a result, the sodium contents of the sugar solutions and MSG solutions measured using a salinity meter were lower than the expected concentrations at 2% or more and 0.8% or more, respectively (p<0.05). The salinity of the 18 HMR products was measured in the same way, and the results were then compared with the sodium contents of the nutrition facts. The average sodium content of all products measured using the salinity meter and Mohr method was 1.12 times and 1.06 times the sodium content of the nutrition facts, respectively. On the other hand, the differences between the products were significant. The correlation coefficients between the nutrition facts and salinity meter, the nutrition facts and the Mohr method, and the salinity meter and Mohr method were 0.885, 0.920, and 0.950, respectively (p<0.01).

• The Journal of the Convergence on Culture Technology
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• v.6 no.4
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• pp.435-443
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• 2020

We analyzed whether the use of the Bluetooth salinity meter could affect the proper level of salinity in childcare centers. This study was conducted on childcare centers that wish to participate in the sodium reduction project (Bluetooth salinity meter using group, BG) and those that did not participate (Bluetooth salinity meter not using group, NG) among childcare centers registered with Center for Children's Foodservice Management in Anyang from January to December 2019. As a result of comparing the salinity and sodium contents of the soup according to whether or not a Bluetooth salinity meter was used, the salinity and sodium contents of BG was significantly lower than that of NG (p < 0.0001). Salinity and sodium contents in soups tended to decrease as the number of use of the Bluetooth salinity meter increased (p = 0.020). In conclusion, Bluetooth salinity meter can be used as a means to induce voluntary salinity control by cookers regarding sodium reduction education at childcare centers.

• Korean Journal of Community Nutrition
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• v.25 no.1
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• pp.13-20
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• 2020

Objectives: This study examined the salinity of soups provided at childcare centers by measuring the salinity for three years and providing basic data for sodium reduction. Methods: The soup salinity was measured using a Bluetooth salinity meter from January 2015 to December 2017 at 80 childcare foodservice establishments enrolled in the Suseong Center for Children's Foodservice Management in Daegu. Results: An analysis of the soup salinity each year showed that the salinity decreased significantly from 0.48% in 2015 to 0.41% in 2017, particularly in clear soups and soybean soups compared to other soups (P < 0.05). The salinity and sodium content in seafood soups (0.45% and 179.1 mg/100 g, respectively) were highest, followed by soybean soups (0.44%, 175.2 mg/100 g), with perilla seed soups containing the lowest (0.42%, 167.2 mg/100 g) (P < 0.05). The salinity was significantly higher in institutional foodservice establishments than small foodservice establishments (P < 0.001). The salinity and sodium content were the highest in foodservice establishments with a small number of measurements, and the salinity was the lowest in foodservice establishments with salinity measurements performed an average of 151 times each year (three times a week) or more (P < 0.05). The soup salinity was low in the order of winter, spring, summer, and autumn, and the salinity decreased significantly year by year in all seasons. (P < 0.05). Conclusions: The soup salinity was significantly lower in foodservice establishments where the salinity was measured more than three times a week, indicating that continuous salinity management is effective.

• Proceedings of the Korea Committee for Ocean Resources and Engineering Conference
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• 2004.11a
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• pp.143-148
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• 2004

In order to see physical characteristics of water masses and tidal currents in Gamak Bay, some field surveys have been conducted using ADCP, Aanderaa current meter and CTD from May 17 to June 3, 2004. The northwest of the bay appeared to have a high temperature and a high salinity so that it coincided with the previous results. The distribution of temperature and salinity seemed to reflect the characteristics of water masses. At the south mouth of the bay, a northwestward-southeastward flow was dominant at the surface layer while a northeastward-southwestward flow was dominant at the bottom layer.

• Journal of Korean Society of Water and Wastewater
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• v.23 no.6
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• pp.833-842
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• 2009

A series of laboratory experiments has been performed to investigate the behaviour of interfacial layer of saltwater wedge in estuary. Experimental conditions have been established according to densimetric Froude number, which is a dimensionless number comparing inertia force with buoyancy due to the density difference. To observe the behaviour of saltwater wedge, conductivity meter has been used to detect salinity. Time averaged and temporal variation of observed properties have been analyzed to determine and investigate the interfacial layer. The location and profile of interfacial layers have shown the dependency on densimetric Froude number. The thickness of interfacial layer has been also dependent on the variation of densimetric Froude number.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.6
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• pp.507-516
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• 2016

The salinity of soups of institutions enrolled at the Center for Children's Foodservice Management was monitored to reduce sodium intake of children by continuously managing salinity of soups provided by children food service. Monitoring of salinity was conducted by a salinity meter (SB-1500H, HM digital) three times in 2016 by patrolling children's institutions for the instruction of public health. The average salinity of soups provided by total children's institution showed a significant decrease in salinity - $1^{st}$ 0.45%, $2^{nd}$ 0.41% and $3^{rd}$ 0.39% - as monitoring was proceeded (p<0.01). When salinity of soups was analyzed according to the type of children's institution, the salinity of national and public institutions showed no significant decrease. In contrast, the salinity of private institutions decreased significantly (p<0.05). Depending on the enrollment of the food service, there was no significant difference in average salinity of soups between large food services, which have over 50 children, and small food services, which have less than 50 children. However, all food services showed a salinity decrease from the $1^{st}$ monitoring to the $3^{rd}$ monitoring. Salinity according to the type of soup showed that salinity of clear soup, miso soup, and stew except beef soup decreased from the $1^{st}$ monitoring to $3^{rd}$ monitoring. However, there was no significant difference in salinity according to the type of soup which can be attributed to a large difference in salinity among the same type of soup. The individual soup showing the biggest difference between maximum and minimum salinity of soup was egg soup (0.62%), potato soup (0.54%), and mushroom soup (0.64%). The present average salinity of soup provided by children's institutions was less than 0.5% which is the recommended standard of the Ministry of Food and Drug Safety. However, the salinity of soups should be managed within a certain range including the minimum salinity regarding the taste education of children.

• Geophysics and Geophysical Exploration
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• v.10 no.4
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• pp.361-368
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• 2007

In this paper, we suggested the relationship between resistivity of coastal groundwater and NaCl equivalent salinity for the quantitative interpretation the results of surface/borehole resistivity and electromagnetic data. 38 groundwater samples having electrical conductivity higher than about 1,000 ${\mu}S/cm$ were analyzed to derive the empirical relationship between groundwater resistivity and NaCl equivalent salinity. We used Schlumberger chart GEN-8 to convert ion concentration from hydrochemical analysis to the equivalent NaCl salinity, and the portable meter to measure the in situ electrical conductivity of groundwater samples. From the hydrochemical analysis, relationship between the groundwater resistivity $(R_w)$ and equivalent NaCl salinity (Eq_NaCl) is expressed as Eq_NaCl=$5935.3551{\times}R_w^{-1.0993}$, and relationship between the groundwater electrical conductivity (EC) and total dissolved solids (TDS) is expressed as TDS=0.721*EC. We believe these relationships are very useful to assess the seawater intrusion in western and southern coastal area.

• The Korean Journal of Malacology
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• v.20 no.1
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• pp.45-53
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• 2004

This study have conducted to calibrate the productivities on the mussel (Mytilus galloprovincialis) cultures in Jinhae Bay. Annual water temperature, salinity and dissolved oxygen have varied to 7.2-$25.9^{\circ}C$, 32.9-34.0 psu, 7.9-8.7 mg/l, respectively. In April, the smallest size of spat, 3.3 mm in shell length, have recruited, and 82.5 mm have recorded to the maximum. In summer, variations of growing up between individuals showed both shell length and weights at same cohort. Annual production at 2 m, 5 m, 8 m depth calculated to 10.91, 10.85 and 9.19 gWWt/ind./yr, respectively. Mussel cultivated in the upper part of the water column (two meter depth) were significantly longer and heavier than those in lower part (eight meter depth). After the recruitment, monthly production showed gradual increment at all positions during summer. As results, annual production of mussel cultivated seemed to be controlled by conditions of growing up in summer. Based on the productivities calculated to this study, the total annual production of the mussel cultivated in Jinhae Bay have estimated about 196 ton/ha/yr.

• Korean Journal of Plant Resources
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• v.16 no.3
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• pp.181-186
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• 2003

In order to evaluate the effect of salinity content in soil on chemical composition and productivity of rice which is suitable for the reclaimed saline paddy field, yield components and yield were investigated in 2,000 at reclaimed paddy field of Kwangyang bay in Korea. Heading date was early with Aug. 15 in soft salinification of 0.1 percent and late with from Aug. 20 to Aug. 25 in heavy salinification of 0.4 and 0.8 percent. Brown rice yield was highest in soft saliniflcation of 0.1 percent with 599kg/10a and was decreased with from 568kg/10a to 446kg/10a in heavy salinification of 0.4 and 0.8 percent. The correlation coefficient between brown rice yield and content of soil chemical composition, on organic matter, phosphate, nitrogen, potassium, calcium, and magnesium showed highly positive correlation and was shown negative correlation with pH meter. Judging from the results reported above, optimum salinification of saline paddy field seemed to be 0.1 percent.

• 한국해양학회지
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• v.9 no.2
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• pp.10-18
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• 1974

The cold water mass around the southeast coast of the Korean Peninsula is analyzed by using CSK data from 1966 through 1970. It is shown that this water mass flows down from the region offshore of Jukbyun to the area of Youngil Bay along the 100meter contour line of bottom topography. In ordinary summer conditions when the current velocity in the Korea Strait is usually above about 50cm/sec and the wind direction is southwest, the cold water ascends to the surface and makes the surface temperature gradient large, unless disturbed by a tropical cyclon. The bottom water of the Korea Strait is formed by the stratification after the Tsushima intermediate water and the Japan Sea intermediate water have been mixed. In winter the Tsushima intermediate water with high salinity sinks rapidly around the inlet of the Japan Sea and prevents the Japan Sea intemediate water from entering the Korea Strait.