• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.1
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• pp.13-22
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• 1994

This study was designed to investigate the effects of dietary protein and caffeine consumption levels on Ca, P, Na and K metabolism. One hundred twenty rats were divided into twelve groups according to age, protein level and caffeine consumption such as group(120-130g young rat, 250-300g adult rat) , dietary protein group (20% normal protein , 85 low protein) , caffeine consumption group(0, 3.5mg, 7.0mg). Low protein diet containing high caffeine levels caffeine levels increased calcium, phosphorus, sodium and potassium contents of urine and fecal in rats. Young rat has higher level of calcium, phosphorus , sodium and potassium than adult rat. In the serum, calcium contents were not affected by age, dietary protein levels and caffeine consumption . However, phosphorus, sodium and potassium contents of serum in adult rat were higher than young rat. In the liver, potassium decreased with decreasing dietary protein levels. In the kidney, calcium , phosphorus and potassium contents were not different by age group, dietary protein levels and caffeine consumption , but sodium content was significantly reduced in the adult rat.

• The Korean Journal of Nuclear Medicine
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• v.11 no.1
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• pp.3-8
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• 1977

Effect of sodium restriction with or without potassium supplement and furosemide diuresis on plasma aldosterone response to mild hemorrhage were studied in normotensive young volunteers. After an overnight fast, blood were drawn just before and 10, 20, 30, 50, 70, 90, and 120 minutes after the $^3H$-aldosterone injection. The sum of blood delivered reached over 100ml(during two hours). Plasma aldosterone and renin were measured by means of radioimmunoassay. The results were as followed; 1. Hemorrhage resulted in a moderate increase in plasma aldosterone level of volunteers with normal diet. 2. The mean figures of plasma aldosterone in subjects with sodium restriction and diuresis were likewise significantly increased by hemorrhage, however, the figure of the subjects with potassium supplement who already shown higher plasma level was without effect on hemorrhage. 3. Hemorrhage produced slight decrease in serum sodium concentration in every experimental conditions, although the changes were not significant. 4. Plasma renin activities after the hemorrhage followed a similar pattern with that of aldosterone, increased during sodium restriction or diuresis and unaffected during potassium supplement.

• Journal of Korean Academy of Fundamentals of Nursing
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• v.18 no.1
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• pp.46-53
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• 2011

Purpose: The purpose of this study was to identify the effects of EMLA cream (eutectic mixture of local anesthetics, lidocaine and prilocaine) on pain during ampicillin sodium intradermal (ID) skin test, and also to assess skin reaction after the skin test. Methods: Forty-three nurse-volunteers had skin tests with 0.01ml-0.05ml ampicillin sodium antibiotics. Skin tests were done on each forearm to compare the pain level of the skin test site after application of EMLA cream with the pain level when no EMLA cream was applied. EMLA cream was applied at the ID skin test site with an occlusive dressing for one hour. Pain was evaluated using a visual analogue scale and pain sensation using the short form McGill Pain Questionnaire. The transverse diameter of the wheal and redness was read right after and at 15 minutes after the skin test. The results were compared using independent t-tests. Results: Pain score and sensation with EMLA cream treatment were significantly lower than when EMLA cream was not applied. There was no difference in skin reactions; reading of the skin test was not affected by EMLA cream. Conclusions: EMLA cream was found to be an effective local anesthetic to relieve the pain of clients having ampicillin sodium antibiotics ID skin tests.

• Korean Journal of Community Nutrition
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• v.25 no.1
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• pp.21-31
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• 2020

Objectives: This study aimed to compare customers' perceptions of the need for a low-sodium diet and sodium-reduced operations in the industry foodservice by age. The relationships between health concerns and perceptions of the need for sodium-reduced operations and low-sodium diets in the industry foodservice were analyzed. Methods: A survey was conducted among 340 industry foodservice customers aged 20-50 years and residing in Seoul, Korea. This study investigated the respondents' health concerns, their perception of the need for sodium-reduced foodservice operations, their perception of a sodium-reduced diet, and the general details of the foodservices they used. A cross-tabulation analysis and ANOVA were performed to identify differences in measurement items by age, and a simple regression analysis was performed to examine relationships between measurement items. Results: For the customers' perception of the need for a sodium-reduced foodservice operation, the item "it is necessary to provide separate spices and sauces to reduce sodium intake" achieved the highest score (3.88 points out of a possible 5 points). For the perception of a sodium-reduced diet, the item "I think it is helpful for one's health" obtained the highest score (4.13 points). Respondents' health concerns had a positive effect on increasing the level of perception of the need for sodium-reduced foodservice operations and that of a sodium-reduced diet. Conclusions: Foodservice nutritionists could help enhance their customers' perceptions of the needs for sodium-reduced foodservice operations and sodium-reduced diets by frequently providing them with sodium-related health information.

• The International Journal of Costume Culture
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• v.4 no.1
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• pp.18-24
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• 2001

Agricultural drainage salt generated during irrigation of crops in San Joaquin Valley, California, exceeds 600,000 tons annually and cumulates in the field in a rapid rate. As a result, the waste is taking out more farmlands for salt storage and disposal, imposing serious concerns to environment and local agricultural industry. In searching for a potential solution to reduce or eliminate the waste, this research explored feasibility of producing a value -added product, sodium sulfate, from the waste and utilizing the product in textile dyeing. The results indicated that sodium sulfate could be produced from the salt and could be purified by a recrystalization method in a temperature range within the highest and lowest daily temperatures in summer in the alley. The recovered sodium sulfate samples, with purities ranging from 67% to 99.91, were compared with commercially available sodium sulfate in direct dyeing of cotton fabrics. The salt samples recovered from Mendata, California (〉98.8% sodium sulfate) cause little color difference in the dyeing with selected direct dyes, and the purified salt (Ⅲ) (99.91% sodium sulfate) is more applicable for direct dyeing of cotton fabrics if it has no other toxic effects. The recovered sodium sulfate from certain areas in the valley could not be employed in direct dyeing due to the high level of impurities in it.

• Journal of Food Hygiene and Safety
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• v.8 no.2
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• pp.105-117
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• 1993

The objective of this investigation was to characterize the subacute toxic potency of orally administered poly(sodium acrylic acid-acrylic acid), super absorbent polymer. Four groups of rats were maintained on diets containing 0, 1.25, 2.5 or 5% of poly(sodium acrylic acid-acrylic acid). The mean dosages of poly(sodium acrylic acid-acrylic acid) were estimated to be 1025 mg/kg/day, 2009 mg/kg/day and 4728 mg/kg/day in the male groups. The estimated average dosages of poly(sodium acrylic acid-acrylic acid) in the female groups were 1011 mg/kg/day, 2088 mg /kg/day and 4576 mg/kg/day, respectively. Few test compound-related toxic effects were observed in body weight gain, clinical signs, hematological parameters and serum biochemical values. Urinalyses, gross necropsy and histopathology revealed no evidence of specific toxicity. Food and water consumption tended to increase in the animals fed the diet of 2.5% and 5%. Our data indicate that no-observed effect level of poly(sodium acrylic acid-acrylic acid) was estimated to be 1.25% in the diet (mean dosage: 1025 mg/kg/day in male rats, 1011 mg/kg/day in female rats).

• Restorative Dentistry and Endodontics
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• v.14 no.2
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• pp.103-110
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• 1989

The purpose of this study was to evaluate the cleansing effect of Glyoxide on the dentinal walls of the root canal. Fourty teeth were divided into four groups and the canals in each group were individually enlarged with K-file by step-back technic and irrigated with one of four irrigants. The four used irrigants were Glyoxide (Marion lab. U.S.A.) in combination with 3.5% sodium hypochlorite, 3.5% sodium hypochlorite, 3.5% sodium hypochlorite in combination with 3% hydrogen peroxide and normal saline solution. All the irrigants were used in conjunction with instrumentation as they would be during clinical conditions. After final irrigation, the canals were dried with paper points and the teeth were split longitudinally. The cleaness of canal walls according to the size and the level of canals were evaluated under steroscope by t analysed statistically The results were as follows. 1. The use of 3.5% sodium hyphochlorite in combination with 3.0% hydrogen peroxide revealed the most clean canal surface regardless of the size of canal at apical third of root canal (p < 0.05). 2. Glyoxide in combination with 3.5% sodium hyphchlorite showed no significant difference in cleaning effect of canal surface compared with 3.5% sodium hypochlorite and normal saline solution at the apical third of narrow canal. 3. Glyoxide in combination with 3.5% sodium hypochlorite revealed no significant difference in debridement of canal walls compared with 3.5% sodium hypochlorite in combination with 3% hydrogen peroxide and saline solution at the middle third of narrow and large canals.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.2
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• pp.243-249
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• 2001

Thirty six barrows with an initial body weight of 28 kg were used to determine the effect of two dietary Se sources and a wide range of Se levels encompassing 0.3, 1.0, 3.0, 5.0, 7.0, and 10.0 mg/kg Se. The organic Se form was a Se-enriched yeast product, whereas the inorganic Se source was sodium selenite. The experiment was a $2{\times}6$ RCB design conducted in three replicates. Each barrow was placed in an individual metabolism crate and provided their dietary treatment and water on an ad libitum basis for a minimum 2 wk period, whereupon feed intake was adjusted to a constant intake within replicate at approximately 90% of intake for a 4 d adjustment period. Urine and feces were subsequently collected for a 7 d period and analyzed for Se and minerals. The results demonstrated that urinary Se was approximately 25% higher when pigs were fed sodium selenite (p<0.01), whereas fecal Se was lower by 25% (p<0.01). Se retention tended to be higher when organic Se was provided (p>0.15). Urinary Se increased as dietary Se level increased for both Se sources but increased more and at a high rate when sodium selenite was fed resulting in an interaction response (p<0.01). Fecal Se increased linearly as the dietary level of both Se sources increased, but the fecal Se from organic Se increased at a faster rate resulting in an interaction response (p<0.01). Se retention increased linearly (p<0.01) as dietary Se increased for both Se sources. The apparent digestibility of Se increased by Se level when pigs were fed sodium selenite, but not when the organic Se source was provided resulting in an interaction response (p<0.05). Retention of consumed Ca, Zn increased when pigs were fed organic Se (p<0.05) whereas P and Na retention were higher when the inorganic Se was provided. Mineral retention was not affected by dietary Se level except P. These results suggest that Se excretion by urine was the main route of excretion when pigs were fed sodium selenite but the fecal route when Se-enriched yeast was provided. The excretion of Fe, Zn, Mn, and Cu via urine and feces was not affected by high dietary Se level or dietary Se sources.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.2
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• pp.168-175
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• 2017

This study surveyed the status of recognition, effort, and satisfaction of customers on a low-sodium diet in industry foodservice. For recognition related to sodium intake, 34.6% answered 'sure' for awareness of WHO's recommended daily sodium intake. Recognition of healthiness of low-sodium diet scored an average of $3.77{\pm}0.8$. The most frequent dietary effort related to low-sodium diet was 'I leave the broth of soup/stew (23.7%)', and the most common reason for not making an effort related to low-sodium diet was 'I often eat out (25.2%)'. Recognition of saltiness of foodservice meals was $2.84{\pm}0.69$, and the saltiest food was 'kimchi (30.4%)', followed by 'side dish (17.9%)', 'soup/stew (16.8%)', and 'sauce (8.3%)'. Satisfaction of low-sodium foodservice meal was $3.04{\pm}0.71$. Reasons for recognition of saltiness of foodservice meal were mostly 'appropriate' or 'prefer less salty (86%)'. In the analysis of satisfaction of low-sodium foodservice meal according to occupation, satisfaction of 'level of saltiness ($F=5.046^{**}$)' scored an average of $3.18{\pm}0.72$, with the highest satisfaction from 'professionals'. Satisfaction of 'dietary behaviors related to sodium ($F=3.534^{**}$)' scored an average of $3.95{\pm}0.59$, with the highest satisfaction from 'government employees (p<0.01)'. These study results show that despite recognition of the healthiness of a low-sodium diet, efforts toward practicing the diet were less than adequate. Further, 25% felt that foodservice meal was a blend, whereas satisfaction of low-sodium diet was only 19%. Therefore, continuous education and advertisements are necessary in order to raise awareness as well as developing more concrete methods during preparation of meals, such as using a salt meter.

• Journal of Nutrition and Health
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• v.50 no.6
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• pp.664-678
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• 2017

Purpose: To identify the effectiveness of policy evaluation, consistent monitoring is necessary. This study aimed to carry out mid-term evaluation of objectives and programs related to comprehensive plans for sodium intake reduction by 2020 for Seoul city and then reestablish the objectives of the sodium intake reduction plans. Methods: Literature reviews, data analysis, and reviews of expert focus-groups were performed to evaluate objectives, to develop a new goal, and to identify the priority subjects of the sodium intake reduction programs. In order to examine target populations for the programs, awareness and behaviors related to sodium intakes among Seoul citizens were examined by sex, age, and income level using the 2008~2013 Korea National Health and Nutrition Examination Survey data. Results: Current objectives of the sodium intake reduction plan by 2020 for Seoul city were not appropriate, so objectives were reset to 3,600 mg of sodium intake by 2020 among Seoul citizens with 2% reduction per year. Although sodium intake showed a decreasing trend by year, it was still high, especially in men. The sodium intake reduction programs currently in progress have not been assessed at multiple levels across multiple sectors and have only been assessed fragmentarily. For dietary behavior related to sodium intakes by sex, age, and income level, sodium intake was higher in the group with less than 100 g of fruit intake compared to the group with 100 g or more. Subjects aged 30~59 years and the low household income group showed relatively higher sodium intakes. Based on the data analysis and the expert review, the priority subject of the sodium intake reduction programs was determined to be adult men. In terms of a program strategy for sodium intake reduction, multi-level and setting approaches, including work sites, home, and restaurants, were suggested to reduce sodium intakes of the target subject. Conclusion: The suggested objectives should be consistently monitored by data analysis, and the determined programs need to be phased in over 5 years.