• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.4
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• pp.465-469
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• 1993

This study was designed to investigate fatty acid composition of salt-fermented seafoods in Chonnam area. The seven samples were analyzed for fatty acid composition. The contents of lipid was highest in salt-fer-mented anchovies and followed by salt-fermented small mullets, salt-fermented oysters, salt-fermented sea-arrows and salt-fermented small shrimps. The ratio of fatty acid composition depended on the samples but the major fatty acids were $C_{l6:0}$, $C_{20:5}$, $C_{l6:1}$, $C_{22:6}$, and $C_{l8:1}$ among all samples. The composition of n-3 polyunsaturated fatty acids was highest in salt-fermented sea-arrows (39.11%) and followed by salt-fermented small shrimps, salt-fermented oysters, salt-fermented anchovies and salt-fermented small mullets. In n-3 polyunsaturated fatty acids, $C_{20:5}$ was relatively abundant in salt-fermented oysters (17.71%) and salt-fermented sea-arrows (16.38%), and $C_{22:6}$ in salt-fermented sea-arrows (22.22%) and salt-fermented small shrimps (15.13~21.50%). However, $C_{22:6}$ was very little in salt-fermented small mullets.l mullets.

• Food Science and Biotechnology
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• v.17 no.5
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• pp.1010-1015
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• 2008

The effects of heat treatment on the physicochemical properties and mineral composition of sun-dried salt were investigated. The salts parched at high temperature were appeared the higher alkalinity and the lower oxidation-reduction potential (ORP) than the samples without heat treatment. The commercial salts (bamboo salt and yellow loess salt) and the sun-dried salt parched at high temperature had relatively higher sodium ion content (418-450 ppm) compared to that (418.0 ppm) of refined salt. The increase of calcium ion occurred in the salts parched at high temperature compared to the sun-dried salt without heat treatment, but the magnesium ion was vice versa. The commercial salt, yellow loess salt had highest turbidity (0.973) whereas sun-dried salt showed lowest level (0.097) among the tested samples. Turbidity of heat treatment samples decreased as solubility increased. The maximum concentration of dialyzed salt was reached after 4 hr regardless of various processed salts, but those had no difference significantly among the tested samples. The X-ray diffraction patterns of the parched sun-dried salts showed different peak intensity with common salts, and they were similar to the patterns of oxide salts, especially MgO. The maximum value (2.56%) of MgO appeared in the sun-dried salt parched at $1,400^{\circ}C$.

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.659-665
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• 2012

This study investigated the effect of salt preference on dietary habits and the body composition of university students. The subjects were divided into two groups: 85 students who dislike salt (salt-dislike (SD) group) and 104 students who like salt (salt-like (SL) group). We found that the SL group showed a higher preference for sweet, sour, spicy, and bitter flavors compared to the SD group. There was no significant difference in the frequency of eating breakfast according to the salt taste preference. The meal speed of the SL group was significantly higher than the SD group (p<0.01) and the body mass index of the SL group ($22.59kg/m^2$) was higher than SD group ($21.04kg/m^2$). The fat mass of the SL group (15.30 kg) was higher than the SD group (12.80 kg) (p<0.01). Salt preference and snack intake frequency had a significant and positive correlation with fat mass. The frequency of eating breakfast, and meal speed also showed a significant and positive correlation with subcutaneous fat. In conclusion, the SL group eats relatively more, speedily and frequently intakes snacks and carbonated drinks, likely resulting in higher body and subcutaneous fat. These results suggest salt preference is related to food choice, influences unreasonable eating habits, and possibly changes body composition. Taste preferences should therefore be considered for dietary consulting and nutritional education.

• The Korean Journal of Ecology
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• v.6 no.3
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• pp.167-176
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• 1983

Species composition, life form, biomass and soil properties of the halophyte communities were investigated from July to September, 1982. At the reclaimed land of Sanho-ri, sand dune of Jido, salt marsh of Suncheon Bay, and Somjin River estuary of Baealdo, species numbers were 26, 14, 13 and 7, dominant species were Salicornia herbaceae, Carex pumila and Suaeda japonica, respectively. Species composition of the 4 investigated areas was 13 families, 25 genera and 39 species, and of them, 10 families, 21 genera and 24 species were attributed to halophytes. Out of 22 life forms, the representative for Jido was $ G-D_4-R_1-3-e.t$and those for the other sites were Th-G4-R5-e. Above ground biomass of all species for Sanho-ri, Jido, Suncheon Bay and Baealdo were 441.3, 202.0, 150.7 and 353.3 g.dw/m2 and the ratios of above ground biomass halophytes to all species were 93.5, 92.7, 90.8 and 100%, respectively. The leading dominant species formed a continuum according to the salt gradiant. The similarity between Baealo and Suncheon Bay was relatively high, and Jido was quite different from the others in species composition. Aster tripolium was stenohaline and appeared at the low salt concentration, but Suaeda maritima and Suaeda asparagoides were duryhaline and occured at the relatively high salt concentration.

• Korean Journal of Food Science and Technology
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• v.39 no.2
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• pp.152-157
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• 2007

In an attempt to develop functional salts having beneficial health effects, we experimentally prepared three functional salts by fortification with soluble seaweed minerals (Hizikia mineral salt, HMS), fucoidan (fucoidan salt, FS) and laver extracts (laver salt, LS). To characterize the functional salts, their physicochemical properties and in vitro functionalities, such as pH, color, mineral composition, solubility, oxidation-reduction potential, sensory properties, angiotesin converting enzyme (ACE) inhibitory activity, and bile acid binding capacity were investigated. The functional salts revealed slightly lower NaCl concentrations, but showed a variety of pH values compared with conventional table salt. The pH values of HMS, FS, and LS were 11.3, 6.8, and 6.5, respectively. The oxidation-reduction potentials (ORP) of the functional salts varied from -229 mV to 38 mV, significantly lower than refined salt. The functional salts were significantly darker in color than refined salt, and the mineral composition of HMS was considerably enriched compared to refined salt, particularly in potassium ion. As a result of the sensory evaluation, FS and LS were comparatively palatable in saltiness, pungency, bitterness, and overall acceptance compared with refined salt. It was also found that one functional salt had ACE inhibitory activity (54.8% in LS) and another had bile acid binding capacity (80.7% in FS).

• Atmosphere
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• v.26 no.3
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• pp.357-372
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• 2016

Northeast Asian regions have recently become the main source of anthropogenic and natural aerosols. Measurement of aerosols on the sea in these regions have been rarely conducted since the experimental campaigns such as ACE-ASIA (Asian Pacific Regional Aerosol Characterization Experiment) in 2001. Research vessel observations of aerosol mass and chemical composition were performed on the Yellow and south sea around the Korean peninsula. The ship measurements showed six representative cases such as aerosol event and non-event cases during the study periods. On non-event cases, the anthropogenic chemical and natural soil composition on the Yellow sea were greater than those on the south sea. On aerosol event cases such as haze, haze with dust, and dust, the measured mass concentrations of anthropogenic chemical and element compositions were clearly changed by the events. In particular, methanesulfonate ($MSA^-$, $CH_3SO_3^-$), a main component of natural oceanic aerosol important for sulfur circulation on Earth, was first observed by the vessel in Korea, and its concentration on the Yellow sea was three times that on the south sea during the study period. Sea salt concentration important to chemical composition on the sea is related to wind speed. Coefficients of determination ($R^2$) between wind speed and sea salt concentration were 0.68 in $PM_{10}$ and 0.82 in $PM_{2.5}$. Maximum wave height was not found to be correlated to the sea salt concentration. When sea-salt comes into contact with pollutants, the total sea-salt mass is reduced, i.e., a loss of $Cl^-$ concentration from NaCl, the main chemical composing sea salt, is estimated by reaction with $HNO_3$(gas) and $H_2SO_4$(gas). The $Cl^-$ concentration loss by $SO_4^{2-}$ and $NO_3^-$ more easily increased for $PM_{10}$ compared to $PM_{2.5}$. The results of this study will be applied to verifying a dust-haze forecasting model. In addition, continued vessel measurements of aerosol data will become important to research for climate change studies in the future.

• YAKHAK HOEJI
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• v.24 no.3_4
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• pp.159-165
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• 1980

Tetrathiocyanatocobaltate[II] forms complexes with tertiary amine salts or quarternary ammonium salts which were extractable from aqueous solution by organic solvent. In order to study composition of the complex, the colored crystalline complexes produced were evaluated with elemental analysis, infrared and mass spectra. And also a novel spectrophotometric method for the determination of tertiary amine salt or quarternary ammonium salt with tetrathiocyanatocobaltate[II] was established by organic solvent extraction within coefficient of variation of 1.06-1.35%.

• Food Science and Biotechnology
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• v.16 no.2
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• pp.249-254
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• 2007

The effects of chronic chitosan salt supplementation on the systolic (SBP) and diastolic blood pressure (DBP), and physiological parameters were investigated in healthy male and female adult. Chitosan salt was conducted by measuring various health-related factors such as body composition, plasma $Na^+$, $Cl^-$, lipid, and lipoproteins profiles, glutamic oxaloacetic transaminase (GOT), and glutamic pyruvic transaminase (GPT) activity. Chitosan salt supplementation no significant differences before and after supplement in body composition variables and in SBP and DBP in either male or female. Plasma sodium and chlorine concentration no significant changes during chitosan salt supplementation, and no significant difference between two genders. Plasma GOT and GPT activity no different before and after supplement in either male or female. GOT activity significantly higher for male before supplement (p<0.05), and 2 weeks after supplement (p<0.01). The lipid and lipoproteins profiles of plasma no significant changes during chitosan salt supplementation in either male or female subjects. In summary, the chronic intake of chitosan salt did not affect the SBP or DBP, and posed no health risks.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.4
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• pp.313-317
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• 2003

Damdusi was a kind of fermented soybean food added with ginger and sancho(Zanthoxylum schinifolium). To improve the preparing method of Damdusi, Asperillus oryzae was inoculated at steamed soybean and fermented at 25~3$0^{\circ}C$ incubator far 48 hours. Salt, ginger and sancho was mixed into it after 1st fermentation, and the 2nd fermentation was also done at 30~37$^{\circ}C$ for 1 week. After drying under the sun, sancho was removed from it. Dried Damdusi was composed of 4.90% of moisture, 35.07% of crude ash, 13.61% of crude fat and 23.44% of crude protein, respectively. Its flavor earned the high score(3.94) but taste did not (2.98) due to the salty taste by the sensory evaluation. Therefore, salt ratio was reduced to 18%, 16%, and 14% for improving the taste. The one with 14% salt concentration had the highest crude ash and crude fat but the lowest crude protein composition. The crude protein was the highest in the group of 16% salt. By the sensory evaluation, the taste and the overall acceptability was the highest in the 14% salt group.

• Korean Journal of Exercise Nutrition
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• v.14 no.2
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• pp.95-101
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• 2010

The purpose of this study was to evaluate changes of body composition, cardio-respiratory function in ventilation threshold (VT) and maximal state exercise, systolic (SBP) and diastolic blood pressure (DBP) and serum nitric oxide (NO) production during acute reducing salt (RS) supplementation in college elite athletes. Variables of cardio-respiratory function during rest, ventilation threshold and maximal exercise was not shown a significantly difference between RS supplementation and non-supplementation, there was shown a significant increase in ventilation threshold time (p<0.05) and exhaustion time (p<0.05) during RS supplement compared to non-supplement. SBP and DBP were not shown a significant difference between RS supplement and non-supplement. This result suggests that acute intake of RS is not increased a blood pressure. Serum NO production was not significant difference in the RS supplement group, but it was shown a significantly increased levels (p<0.01, vs. recovery 30 min.) immediately after maximal exercise in the non-supplement group. This result suggests that acute intake of RS have important role in inhibition of serum NO production during maximal exercise. Conclusively, This study suggest that acute intake of RS was not influence in body composition variables, but it was positive effect in ventilation threshold time, exhaustion time, maintenance of blood pressure and inhibition of serum NO production in maximal treadmill exercise.