• 한국식품영양학회지
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• 제29권1호
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• pp.52-57
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• 2016

This research study aimed to examine the seriousness related to sodium over intakes that is becoming a global issue, evaluate how the recognition of sodium-reduced products and its acceptance can influence the intention of purchasing sodium-reduced products, and generate basic data for establishment of marketing strategy of campaigns such as reducing sodium intake and commercialization of sodium-reduced products. According to the results of the research, the acceptance of sodium-reduced products significantly influenced the purchasing intention of sodium-reduced products, while the attitude towards sodium and recognition of sodium did not significantly influence the purchasing intention of sodium-reduced products. Extension of these research findings to ordinary people and the analysis of main causes that affect the recognition of sodium-reduced products and purchasing intention provide a solid basis for efficient sodium-reduction publicity and development of directions for campaigns.

• The Korean Journal of Physiology
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• 제19권1호
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• pp.35-48
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• 1985

One of most frequently used anesthetic agents is barbiturate derivatives. Pentobarbital or thiopental sodium have been used most frequently in the laboratory or clinical practice. There have been reports on the renal effects of barbiturate anesthesia in human and laboartory animals. Renal effects of thiopental sodium anesthesia, however, are still controversial. One of the discrepancies may be derived from the doses used. It has been reported that subanesthetic small dose of thiopental sodium influences the renal function directly. To clarify possible central effects of very small amounts of thiopental sodium on the renal function, experiments have been done in conscious rabbits. Thiopental sodium was infused into the lateral cerebroventricle for 10 minutes. Intracerebroventricular thiopental sodium induced increased urinary volume, glomerular filtration rate and renal plasma flow by doses of $0.1{\sim}1.0\;mg/10 min/rabbit$. Filtration fractions were not changed. Sodium, chloride and potassium excretions were increased by 0.065 mg/10 min/rabbit of thiopental sodium without significant changes of renal hemodynamics. Higher doses of thiopental sodium $(0.1{\sim}1.0\;mg/10 min/rabbit)$ induced greater increases of electrolytes excretion and renal hemodynamics. Free water clearance was not changed by thiopental sodium, but the fractional excretion of free water showed a tendency of decrease. Fractional excretion of sodium was increased by doses of 0.065 to 1.0 mg of thiopental sodium . Highly significant correlation between the changes of glomerular filtration rate and the changes of sodium excretion were found in the higher doses. Plasma renin concentration (activity) was not changed by the centrally administered thiopental sodium. Intravenous thiopental sodium, 1.0 mg/rabbit, induced no changes of renal function in conscious rabbit. These data suggest that intracerebroyentricular thiopental sodium can increase urinary sodium excretion directly by inhibition of sodium reabsorption in the renal tubules and/or indirectly by increasing the renal hemodynamics.

• 여성건강간호학회지
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• 제22권4호
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• pp.297-307
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• 2016

Purpose: This study was to estimate salt preference and sodium intake of pregnant women, and identify the relationship between salt preference and sodium intake. Methods: Research design was a cross sectional correlational survey with 197 pregnant women who visited outpatient clinics for antenatal care. The sodium intake levels were estimated by the amounts of sodium intake using the 24-hour recall method and sodium concentration in spot urine. The data were analyzed using descriptive statistics, t-test, ANOVA and Pearson's correlation. Results: Sodium intake using 24-hour recall method was $3,504{\pm}1,359mg$. Sodium intake levels had statistically significant differences depending on income. The average amount of sodium in spot urine was $2,882{\pm}878mg/day$. Sodium excretion levels had statistically significant differences depending on whether participants had preexisting hypertension in their family history and Body Mass Index (BMI) pre-conception. Salt preference was $62.61{\pm}20.96$ out of 180 points. Salt preference had significant differences depending on income, parity, gestational age, BMI pre-conception and showed negative correlation with sodium quantity in spot urine. Conclusion: Sodium intake in pregnant women recommended by World Health Organization recommended is 175%. Salt preference was not significantly different between sodium intake levels, however it was negatively correlated with sodium quantity in spot urine among pregnant women.

• Journal of Nutrition and Health
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• 제39권6호
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• pp.585-591
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• 2006

The amount of sodium in the processed foods was evaluated by the information on the nutrition label. One-meal type foods as Ramen, Woodong, Naengmyon provide the most sodium reaching 30 - 70% DV per serving size. In Ramen not much difference was observed for the sodium content by food companies though each company provides various amount of sodium reducing as much as 25% DV. The proportion of female college students who read the nutrition information reached 62% but it remained 32% on the sodium information. They purchase low sodium foods rarely however their intention to buy low sodium foods increased up to 40% in condition that sodium information is given on the food label. Nevertheless 50% of them would not buy low sodium food if the taste is undesirable. Low sodium ramen cooked with 80% soup-base was acceptable by the subjects. Majority of them responded the soup was rather salty indicating the reduction of sodium in ramyeon is possible.

• 동아시아식생활학회지
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• 제4권1호
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• pp.71-77
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• 1994

Although Korean people like Kimchi very much, Kimchi is generally limited in sodium restricted diet of hospital food service operation. The use of Kimchi in sodium restricted diet can improve appetite and nutritional status of patients. In this study, four kinds of Kimchi(Kwail-Nabakji, susan-Nabakji, suk-Gakduki, Oi-Gakduki) were Prepared and analyzed for their Sodium contents. the preference of Kwail-Nabakji and susan-Nabakji was compared with low sodium Juciy kimchi provided in the hospital in 25 patients who were restricted in sodium intake. The result were as follows: 1. In 2 kinds of low sodium juicy Kimchi that salt not added sodium contents of kwail-Nabakji(fruti-juicy Kimchi) and susan-nabakji(ginseng-Kimchi) were 17.8 mg/100g a 11.0 mg/100g, respectively. 2. The otehr 2 kimchies were prepared by adding dilute salted shrimp broth. suk-Gakd uki(boild radish-Kimchi) and Oi-Gakduki(cumcuber-Kimchi) had 89.8 mg/100g and 111.6 mg/100g sodium, respectively. 3. Na/k ratios of 4 kinds of low sodium kimchi were in the range of 0.34-0.62 which were lower than that of general Kimchies. 4. The patients preferred kwil-nabakji and susan-nabakji to low sodium juicy Kimchi provided in the hospital, and most liked Kwai-Nabakju. Therefore low sodium Kimchies can be recommended in sodium restricted diet because they have lower sodium contents then general Kimchies.

• The Korean Journal of Physiology
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• 제9권2호
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• pp.33-39
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• 1975

Changes of urinary aldosterone excretion, concurrent sodium and potassium excretion following furosemide administration were studied in normotensive young Korean with high sodium intake, moderate sodium restriction and marked sodium depletion. After intravenous injection of furosemd 40mg, plasma and urine samples were collected at every thirty minutes for two hours. Plasma-and urinary aldosterone, electrolyte concentration and urine flow rate were measured by means of radioimmunoassay or flamephotometry. Relations of urinary aldosterone to concurrent sodium or potassium/sodium ratio, and of urinary aldosterone to concurrent plasma aldosterone activity were studied. Following were the results: 1. Furosemide administration resulted in a increased urinary aldosterone concentration and unchanged or somewhat decreased sodium concentration in course of time after the injection. 2. Urinary potassium concentration showed initial decrease and subsequent increase in course of time after furosemide administration and it resulted in a gradual increase in urinary potassium/sodium ratio. 3. Studying the relations between urinary aldosterone excretion and potassium/sodium excretion ratio, or sodium excretion were meaningless because of the urinary flow rate after the injection was decreased with time course. 4. Furosemide administration showed a good relationship of urinary aldosterone concentration to concurrent potassium/sodium ratio rather than concurrent sodium concentration in subjects with sodium restriction, but no meaningful relationship was detected in subjects with high sodium intake because increasing rate of the ratio was not so wide. 5. Furosemide also resulted a reasonable relation of plasma aldosterone concentration to concurrent urinary aldosterone concentration especially during low sodium intake. 6. Above results suggested that relation of urinary aldosterone concentration to K/Na ratio following furosemide administration during sodium restriction is significant and has a benefit to reduce the variation induced by kalemic change showing in the diragram for daily aldosterone to sodium excretion.

• Nutrition Research and Practice
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• 제16권1호
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• pp.132-146
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• 2022

BACKGROUND/OBJECTIVES: Various sodium reduction policies have been implemented. However, there are limitations in the aspect of actual field applicability and efficiency. For effective sodium reduction, cooperation with the field is required and consumer preference must be considered. Thus, this study aimed to develop a low-sodium burger considering field applicability and consumer preference. MATERIALS/METHODS: Focus group interviews and in-depth interviews on the sodium reduction measures were conducted with nine professionals in related fields to discuss practical methods for sodium reduction from September 7 to 21, 2018. By reflecting the interview results, a burger using a low-sodium sauce was developed, and preference analysis for sodium in the burger sauces and finished products was performed. The consumer preference for low-sodium burgers was evaluated on 51 college students on November 12, 2018. RESULTS: The results of the professional interview showed that it is desirable to practice sodium reduction gradually, and by reflecting this, the burger sauce was prepared by adjusting the ratio of refined salt to 15%, 30%, and 50%. The sodium content of the burger using low-sodium sauce was 399 mg/100 g in the control group, 362 mg/100 g in the H1 group, and 351.5 mg/100 g in the H2 group, showing a 9.3-11.9% decrease in sodium in the H1 and H2 groups. The preference evaluation on the low-sodium burgers showed a higher preference for burgers with 9.3-11.9% sodium reduction, which did not affect the overall taste. CONCLUSIONS: This study examined the potential for sodium reduction in the franchise foodservice industry. An approximate 10% sodium reduction resulted in an increase in consumer preference without affecting the strength of the taste. Thus, if applied gradually, sodium reduction at practical levels could increase the consumer preference without changing the taste or quality and could be applied in the franchise foodservice industry.

• 한국재료학회지
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• 제16권3호
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• pp.193-197
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• 2006

The sodium/sulfur(Na/S) battery has many advantages such as high theoretical specific energy(760Wh/kg), and low material cost based on the abundance of electrode material in the earth. It has been reported that the electrochemical properties of sodium/sulfur cell above $300^{\circ}C$, utilized a solid ceramic electrolyte and liquid sodium and sulfur electrodes. A lot of researches have been performed in this field. Recently, Na/S battery system was applied for electricity storage system for load-leveling. One of severe problems of sodium/sulfur battery was high operating temperature above $300^{\circ}C$, which could induce the explosion and corrosion by molten sodium, sulfur and polysulfides. In order to develop sodium battery operated at low temperature, sodium ion battery has been studied using carbon anode, and sodium oxides cathodes. However, the energy densities of the sodium ion batteries were much lower than high temperature sodium/sulfur cell. In this study, the sodium/sulfur battery with 1M $NaCF_3SO_3$ is tested at room temperature. The charge-discharge mechanism was discussed based on XRD, DSC, SEM and EDS results.

• 한국축산식품학회지
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• 제33권3호
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• pp.395-402
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• 2013

Sodium chloride is used to improve various properties of processed meat products, e.g., taste, preservation, water binding capacity, texture, meat batter viscosity, safety, and flavor; however, many studies have shown that sodium chloride increases the resistance of many foodborne pathogens to heat and acid. Listeria monocytogenes has been isolated from various readyto- eat (RTE) meat and dairy products formulated with sodium chloride; therefore, the objective of this paper was to review the effects of sodium chloride on the physiological characteristics of L. monocytogenes. The exposure of L. monocytogenes to sodium chloride may increase biofilm formation on foods or food contact surfaces, virulence gene transcription, invasion of Caco-2 cells, and bacteriocin production, depending on L. monocytogenes strain and serotype as well as sodium chloride concentration. When L. monocytogenes cells were exposed to sodium chloride, their resistance to UV-C irradiation and freezing temperatures increased, but sodium chloride had no effect on their resistance to gamma irradiation. The morphological properties of L. monocytogenes, especially cell elongation and filament formation, also change in response to sodium chloride. These findings indicate that sodium chloride affects various physiological responses of L. monocytogenes and thus, the effect of sodium chloride on L. monocytogenes in RTE meat and dairy products needs to be considered with respect to food safety. Moreover, further studies of microbial risk assessment should be conducted to suggest an appropriate sodium chloride concentration in animal origin foods.

• 한국식품과학회지
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• 제17권4호
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• pp.253-257
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• 1985

인산염의 첨가가 조기 및 갈치연육의 보수력 및 단백질의 용출성에 미치는 영향과 가열처리 후에 조기육을 원료로 가공한 어묵의 texture에 미치는 영향을 조사하기 위하여 인산염을 첨가하지 않은 대조구와 4종의 시판 복합 인산염을 첨가수준별로 사용 했을때의 기능적 성질을 분석 검토 하였다. 연육의 보수력 및 염용성 단백질량은 조기연육에는 인산염B(sodium poly-phosphate 50%. sodium Poly-Phosphate20%, sodium tetra meta-Phosphate 20%, sodium acid pyro-phosphates%, sodium ultra meta-phosphate 5%)를 갈치연육에는 인산염C(sodium poly-phosphate40%, sodium pyro-phosphate 30%, potassium pyro-phosphate 15%, sodium tetra meta-phosphate10%, sodium hexa meta-phosphates%)를 각각 0.4% 첨가한 경우가 가장효과적 이였고 그때의 염용성 단백질의 용출량은 조기연육이 954mg%, 갈치연육이 686mg%였다. 조기육을 원료로 하여 가공한 어묵의 적정가열 조건은 $85^{\circ}C$에서 45분간 가열한 것이 조직감이 양호 하였다. 한편 $121^{\circ}C$에서 10분간 가열한 경우는 C인산염이 다른 인산염에 비하여 어육 단백질의 열 안정성이 높은 것으로 나타났다.