• 한국양식학회지
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• 제18권2호
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• pp.69-75
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• 2005

One 30-day feeding trial was conducted to examine the effects of dietary salt on seawater adaptability of rainbow trout (Onchorhynchus mykiss) fed three experimental diets containing 0% (control), 4% and 8% salt. The experimetal period included 30 days of feeding trial in freshwater, 3 days of the step by step seawater acclimation with-out feeding diets, and 21 more days of seawater adaptation period (not with all experimental fish) with feeding the basal diet. Growth rates from triplicate groups were determined fur 30 days of feeding trial. Blood samples were taken at the begining and at the end of feeding trial, and 3 times (on 1st, 4th and 8th day) of the seawater adaptation period. Daily survival rates of duplicate groups from three experimetal treatments were recorded for 21 days of the seawater adaptation period. Total average initial and final fish weight were $149.5{\pm}7.6\;and\;187.1{\pm}7.6g$. Feed efficiency of fish fed diets containing 4% and 8% salt were significantly better than those of fish fed the control diet. Average cumulative survival rates were 72, 80 and 88% from the control, 4% and 8% salt diets, respectively. Pulse rate per minutes decreased with dietary salt level. Serum $Na^+\;and\;Cl^-$ concentrations of fish fed 4% and 8% salt diets were significantly higher than those of fish fed the control diet (P<0.05), however, the concentrations were stabilized after 8 days of seawater adaptation. Serum cortisol, glucose, cholesterol and tryglyceride concentrations, and the osmorality of fish decreased with dietary salt level, these values were significantly lower than those of fish fed the control diet. These results indicated that the dietary supplementation of salt could have advantages for seawater adaptability of rainbow trout.

• Food Science and Biotechnology
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• 제17권5호
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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 $1,400^{\circ}C$.

• 한국식생활문화학회지
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• 제28권6호
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• pp.674-683
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• 2013

This study was carried out to investigate the quality characteristics of low-salt kimchi with salt partially replaced by Salicornia herbacea L. powder (SH). We prepared kimchi with seasonings in which salt was replaced by 0% (S00), 10% (S10), 20% (S20) and 30% (S30) SH. The salinity level of kimchi was about 1%, and there was no significant difference between the experimental groups. Although lactic acid bacterial numbers of kimchi replaced with SH (S10~S30) increased significantly compared to those of control (S00), the pH and titratable acidity of kimchi replaced with SH were not significantly different. Hardness of kimchi tended to increase as fermentation progressed and with SH addition. The results of the sensory evaluation corroborated the physicochemical characteristics. Furthermore, the sensory characteristics of kimchi were not significantly different upon addition of SH. The physicochemical and sensory characteristics of kimchi were not significantly different despite replacement of salt in kimchi seasoning by SH up to 10%.

• Environmental Sciences Bulletin of The Korean Environmental Sciences Society
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• 제4권1호
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• pp.51-57
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• 2000

Changes in the proline accumulation of ten-day-old seedlings of Vigna angularis in response to NaCl treatment were monitored. The proline content increased gradually both with an increase in the exposure time to salt stress and in a concentration-dependent manner. The increased proline accumulation was stronger in the shoots than in the roots. The salt stress by itself resulted in a significant inhibition of the chlorophyll content. Pre-treatment with proline before salinization lasting 48 h did not significantly affect the endogenous proline level in the roots, in contrast, a considerable increase of proline was observed in the shoots. The application of exogenous proline to the seedlings increased the endogenous proline content and improved the root and shoot growth under saline conditions. Detached leaves also exhibited an increased proline level in response to the applied NaCl, however, at a lower magnitude than in the intact seedlings. The proline alleviated the inhibitory effect of the NaCl in a concentration-dependent manner, thereby suggesting that salinity is a strong inducer of proline accumulation. In addition, abscisic acid eliminated the inhibitory effect of the salt salinity, thereby indicating a protective role on salinity stress and a regulatory role in proline synthesis. Accordingly, it would appear that proline may be involved in salt tolerance.

• 한국생활과학회지
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• 제16권4호
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• pp.837-848
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• 2007

The literature suggested that a small reduction in overall blood pressure can have a large effect on overall prevalence of hypertension, and therefore, the affect of taste preferences of the population on salt intake should be considered for long-term blood pressure intervention programs. The purpose of this study is to investigate the influence of salt taste preference and salt taste sensitivity on salt intake behavior as risk factors for high blood pressure. We collected information on blood pressure, diet and lifestyle behaviors, salt taste preference and salt taste sensitivity from 540 respondents from Suseo-dong, Seoul. Salt taste sensitivity was assessed by administering a 1% NaCl solution to the subject's tongue and measuring the perceived intensity on 10 level scale. Salt intake behavior was classified into 3 categories: frequency of high-sodium foods, practice of salt-reducing behavior and frequency of vegetable and fruit intake. Salt taste preference showed a significant relation to the subjects' blood pressure, i.e. subjects with a higher salt preference had higher blood pressure. Salt taste sensitivity did not show a significant relation to blood pressure. However, there was a positive correlation between salt taste preference and salt taste sensitivity. Among the 3 indicators used to measure salt intake behavior, the practice of salt-reducing behavior remained significantly correlated to blood pressure. Moreover, salt-reducing behavior and salt taste preference showed a significant correlation, i.e. people who do not like salty foods tend to practice more salt-reducing behavior, leading to reduced levels in blood pressure. In a population, a small reduction in overall blood pressure can have large effects in overall prevalence of hypertension, in contrast to clinical studies where achievement of an individual's normal blood pressure is emphasized. Therefore, taste preference of the population should be considered for long-term blood pressure intervention programs.

• 한국식품과학회지
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• 제32권1호
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• pp.187-191
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• 2000

식염농도를 각각 3, 8, 18, 30%로 달리한 생새우를 $20{\circ}C$에서 발효시켰을 때 발효시간에 따른 품질변화를 조사하였다. 새우젓 발효 중 이화학적 특성변화 중 아미노태 질소는 발효기간에 따라 증가하였고 염농도가 낮을수록 초기 증가속도가 높았으며, 발효기간 전반에 걸쳐 낮은 염농도에서 높은 값을 보였다. VBN은 염농도 3% 및 8%에서 초기에 급격히 증가하다가 감소하여 6주 발효 후부터는 비슷한 수준을 유지하였고 염농도 18%와 30%에서는 발효기간 전반에 걸쳐 낮은 값을 보였다. TBA는 발효초기에 급격히 감소하다가 4{\sim}6주 발효 후부터 다소 증가하다가 감소하는 경향을 보였고 염농도가 낮을수록 큰 값을 보였다. 과산화물 가는 염농도 8% 이상에서는 3주 발효 후 급격하게 증가하였다가 4주에서 최대치를 보였고 이후 감소하는 경향을 보였으며 최대 과산화물가는 염농도가 높을수록 높은 값을 보였다. 반면에 영농도 3%의 경우는 서서히 증가하기 시작하여 10주 발효 후 최대값을 보이다가 감소하였다.

• 한국식생활문화학회지
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• 제33권2호
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• pp.95-103
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• 2018

This study examined the relationship between the eating out behavior of families and a low-salt management by housewives in Jeonju area. Self-administered questionnaires were collected from 420 housewives. Descriptive statistical analyses was completed using SPSS v. 19.0 and Stata 13.0. The frequency of eating out and delivered food of housewives in their 20s was significantly higher than that of the older housewives (p<0.001). The high order frequency delivered foods were chicken menu and Chinese food. The determinants of the eating out menu were children's preference and meal time. The average scores of 'interest on low-salt diet', 'attitude toward a low-salt purchasing', and 'praxis a low-salt diet' were $2.70{\pm}0.95$, $3.06{\pm}1.13$, and $3.26{\pm}0.91$, respectively. The level of a low-salt management housewives in their 20s was higher than that of the older housewives (p<0.001). Regression analysis showed that various factors (e.g. age, number of children, education level, and frequency of the eating out) correlated with the low-salt diet of subjects. For the adequate eating out behavior of families and low-salt management of housewives, information and consumer education to take family-related situations into consideration are necessary.

• 대한전기학회논문지:전기물성ㆍ응용부문C
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• 제52권3호
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• pp.137-143
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• 2003

The degree of contamination on outdoor insulator is ons of the most importance factor to determine the pollution level of outdoor insulation, and the sea salt is known as the most dangerous pollutant. As shown through the preceding study, the generation of salt pollutant and the pollution degree of outdoor insulator have a close relation with meteorological conditions, such as wind velocity, wind direction, precipitation and so fourth. So, in this paper, we made an investigation on the prediction method, a statistical estimation technique for equivalent salt deposit density of outdoor insulator with multiple linear regression analysis. From the results of the analysis, we proved the superiority of the prediction method in which the variables had a very close(about 0.9) correlation coefficient. And the results could be applied to establish the Pollution Prediction System for power utilities, and the system could provide an invaluable information for the design and maintenance of outdoor insulation system.

• 대한전기학회논문지
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• 제34권11호
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• pp.436-439
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• 1985

An effect of the salt solution on the Water Tree Propagation was shown systematically from the actions of the salt concentration in deionized water. It may be able to suggest that the tree propagation is possibly to be connected with an intervention of the electrochemical or chemical actions of the salt solution on water tree propagation, which may likely depend on the growth level of the trees. We have pointed out that it is necessary to study the structure of water tree under the electrical stress.

• 생명과학회지
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• 제13권5호
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• pp.658-667
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• 2003

환경 스트레스에 대해 내성을 가지는 것으로 알려진 명아주과에 속하는 근대(지상부길이 15 cm)를 이용하여, 다양한 염 농도에서의 건물함량 측정을 통한 생장반응과 항산화 효소(SOD, APX, GR)의 효과를 밝히기 위하여 다양한 농도(0, 50, 200, 1000 mM NaCl)의 염을 처리한 후 24시간 동안의 효소의 활성변화를 측정하였다. 근대는 처리 2시간째 200 mM NaCl처리구 에서 SOD, APX, GR의 최대활성을 보였으며, 50 mM NaCl처리구에서 가장 낮은 활성을 나타내었다. PAGE에 의한 isoforms의 확인결과, 근대는 3개의 SOD isoforms(Fe-SOD, CuZn-SOD, Mn-SOD)를 함유하고 있었으며, major isoform은 CuZn-SOD로 밝혀졌다. APX의 경우, 9개의 bands 중 특별히 저분자 isoforms (No. 7,8)의 강한 발현양상을 보였다. SOD의 경우 50 mM NaCl처리에서 Mn-SOD isoform의 불활성을 보여 활성의 증감에 있어 Mn-SOD가 직접적인 연관성을 가질 것으로 생각된다. 근대의 항산화 효소는 염 처리후 단시간내 효소 활성의 증가양상(특별히 처리후 2시간째 200 mM NaCl처리구)을 보여, 고농도 염 환경하에서 항산화시스템의 빠른 작동을 통해 염스트레스에 의해 생성된 활성산소를 제거함으로써 염에 의한 산화적 스트레스에 대해 효과적으로 대처해 나가는 것으로 생각된다. 검색어-근대, 염, 활성산소, SOD, APX, GR.