• 한국염색가공학회지
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• 제27권2호
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• pp.155-163
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• 2015

In dyeing cotton fabric with the Indigo Pulverata Levis, this research examined the effect of the sodium dithionite($Na_2S_2O_4$). For the separation of the Indigo-calcium hydroxide complex in the alkaline solution of the Indigo Pulverata Levis, the reduction with the $Na_2S_2O_4$ at $25^{\circ}C$ was more effective than the solution boiling. The concentration of Indigo in the cotton fabric increased with the increase of Indigo Pulverata Levis, but the concentration of indirubin did not increase particularly. The optimum temperature for the reduction was $60^{\circ}C$, and K/S value of dyed fabric decreased at over $60^{\circ}C$. The concentration of indigo and indirubin in the cotton fabric decreased as $Na_2S_2O_4$ concentration increased. In treating cotton fabric dyed with the Indigo Pulverata Levis by the $Na_2S_2O_4$, the concentration of indirubin decreased and the surface color of dyed cotton changed from purple blue to blue while the treatment temperature was getting higher.

• 한국식품조리과학회지
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• 제31권4호
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• pp.465-476
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• 2015

The purpose of this study was to develop sodium reduced foods for 10 representative high sodium foods often served in the food service industry, and to conduct sensory evaluation on the foods. The foods are kimchi, cucumber salad, banquet noodle, seaweed soup, ahuk soup, pork kimchi stew, red pepper paste pork chops, beef bulgogi, grilled mackerel and saury stew selected based on data from the 2010 national health and nutrition examination survey. The sodium contents of chinese cabbage kimchi were 688.1 mg in the control, 587.3 mg in the 15% reduced sodium sample group (level 1), and 486.5 mg in the 30% reduced sodium sample group (level 2). The corresponding sodium contents of cucumber salad were 406.4 mg, 345.5 mg, and 284.6 mg. The sodium contents of banquet noodle were 1080.2 mg, 912.2 mg, and 765.8 mg, respectively. The sodium contents of seaweed soup were 459.4 mg, 392.1 mg, and 333.0 mg, respectively. The sodium contents of ahuk soup were 615.3 mg, 534.9 mg, and 434.4 mg respectively. The sodium contents of pork kimchi stew were 1156.2 mg, 988.3 mg, and 820.2 mg respectively. The sodium contents of grilled mackerel were 624.6 mg, 557.4 mg, and 456.9 mg respectively. The sodium contents of red pepper paste pork chops were 723.7 mg, 615.0 mg, and 505.3 mg, respectively. The sodium contents of beef bulgogi were 678.3 mg, 561.9 mg, and 473.3 mg, respectively. The sodium contents of saury stew were 676.0 mg, 574.6 mg, and 470.9 mg respectively. Sensory evaluation was conducted with a total of 30 samples consisting of 10 control food groups, 15%, and 30% reduced sodium food groups. Results showed sodium reduction up to level 1 or 2 in chinese cabbage kimchi, cucumber salad, pork kimchi stew, red pepper paste pork chops, beef bulgogi, grilled mackerel and saury stew. However, the soups and noodles showed significant differences between the control and the 15% reduced sodium (level 1) food groups, specifically in banquet noodle, seaweed soup, ahuk soup.

• 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.

• 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.

• 한국염색가공학회지
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• 제8권3호
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• pp.31-35
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• 1996

Modal fabric was pretreated with sodium hydroxide, sodium persulfate, and their combined mixture by pad-steaming procedure. The tearing strength of the pretreated modal fabric was measured for subsequent microfibrillation. The solubility of modal fiber in sodium hydroxide solution was highest at 10 % concentration of sodium hydroxide. Extended steaming of the modal fabric padded with 6% sodium hydroxide solution did not reduce the tearing strength appreciably. 2% sodium persulfate pretreatment greatly reduced the tearing strength of modal fabric within 7 minutes of steaming time. The pretreatment with combined composition of sodium hydroxide and sodium persulfate brought about stable reduction in tearing strength within 1 minute of steaming time, which would be appricable to the continuous pretreatment of modal fabric for microfibrillation. Microfibrillation behavior of the pretreated modal fabric was tested also.

• 대한화학회지
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• 제15권3호
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• pp.117-120
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• 1971

Possibility of two phase reduction of carbonyl compounds to the corresponding alcohols was studied. Thus the 0.5 M ether solutions of the representative carbonyl compounds were treated with alkaline stabilized sodium borohydride aqueous solution at room temperature. Butyraldehyde was reduced rapidly within one hr., whereas other aldehydes tested; heptaldehyde, benzaldehyde, and 1-naphthaldehyde were reduced in 6-12 hr. 2-Heptanone was reduced much slowly; 87% in 48 hr., however, acetophenone was reduced moderately; 92% in 12 hr. and cycloalkanones were reduced rapidly (cyclohexanone in 0.5 hr., and cyclopentanone in 3-6 hr.).

• Bulletin of the Korean Chemical Society
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• 제29권12호
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• pp.2379-2382
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• 2008

• 한국동물학회지
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• 제30권2호
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• pp.99-106
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• 1987

It is the purpose to investigate the physiological toxity and mutagenicity by heavy metal compounds such as potasium dichromate, sodium arsenite and selenium dioxide on the development of Drosophila melanogaster. These chemical compounds were highly toxic at every developmental stage of Drosophila. The relative values of fecundity, viability and developmental time obtained on food media containing 5 different levels of potasium dichromate (500, 600, 700, 800, and 900 ppm), also 5 different levels of sodium arsenite and selenium dioxide (10, 15, 20, 25 and 30 ppm). Resulting in the relative values of fecundity and viability generally decreased, on the contrary developmental time generally reduced as the concentration of chemicals in the food increased. A significant reduction in the fecundity was observed between 800 and 900 ppm (p<0. 01) on the potasium dichromate media, between 15 and 20 ppm (p<0. 05) on the sodium arsenite media, between 20 and 25 ppm (p<0. 02) on the selenium dioxide media. A significant reduction in the viability was observed between 700 and 800 ppm (p<0. 01) on the potasium dioxide media, between 25 and 30 ppm (p<0. 01) on the sodium arsenite media, between 20 and 25 ppm (p<0. 01) on the selenium dioxide media. The developmental time was significantly reduced between 800 and 900 ppm (p<0. 001) on the potasium dioxide media, between 15 and 20 ppm (p<0. 001) on the sodium arsenite media, and between 25 and 30 ppm (p<0. 01) on the selenium dioxide media.

• 한국동물학회지
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• 제30권2호
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• pp.107-116
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• 1987

It is the purpose to investigate the physiological toxity and mutagenicity by heavy metal compounds such as potasium dichromate, sodium arsenite and selenium dioxide on the development of Drosophila melanogaster. These chemical compounds were highly toxic at every developmental stage of Drosophila. The relative values of fecundity, viability and developmental time obtained on food media containing 5 different levels of potasium dichromate (500, 600, 700, 800, and 900 ppm), also 5 different levels of sodium arsenite and selenium dioxide (10, 15, 20, 25 and 30 ppm). Resulting in the relative values of fecundity and viability generally decreased, on the contrary developmental time generally reduced as the concentration of chemicals in the food increased. A significant reduction in the fecundity was observed between 800 and 900 ppm (p<0. 01) on the potasium dichromate media, between 15 and 20 ppm (p<0. 05) on the sodium arsenite media, between 20 and 25 ppm (p<0. 02) on the selenium dioxide media. A significant reduction in the viability was observed between 700 and 800 ppm (p<0. 01) on the potasium dioxide media, between 25 and 30 ppm (p<0. 01) on the sodium arsenite media, between 20 and 25 ppm (p<0. 01) on the selenium dioxide media. The developmental time was significantly reduced between 800 and 900 ppm (p<0. 001) on the potasium dioxide media, between 15 and 20 ppm (p<0. 001) on the sodium arsenite media, and between 25 and 30 ppm (p<0. 01) on the selenium dioxide media.

• 한국식품저장유통학회지
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• 제24권6호
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• pp.771-777
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• 2017

된장은 대두를 주원료로 하는 한국의 대표적인 전통발효 식품임이나, 국민건강영양조사에서 고나트륨을 가지는 식품군에 분류되었다. 각종 질병의 원인이 될 수 있는 나트륨 과다섭취에 대한 저나트륨 된장의 개발이 필요한 실정으로, 품질에 크게 영향이 없이도 나트륨 함량이 적은 장류의 개발은 지속적으로 연구되어야 하는 과제이다. 따라서 본 연구에서는 나트륨 함량을 12.5%-45%까지 저감하도록 실험을 설계하여 적용하여 된장 담금을 진행하였으며, 그 품질적 특성을 분석하고자 하였다. 나트륨의 저감화가 된장의 관능적 품질에 영향을 미치는지 pH, 염도 및 수분, 나트륨함량, 색도, 아미노산성 질소함량, 유리아미노산, 구성아미노산조성을 평가하여, 그 특성을 비교 분석하였다. 나트륨의 저감화는 pH와 수분, 염도에 크게 영향을 미치지 않았으며, 대조구와 같은 범위에서의 품질을 유지하였다. 나트륨함량은 실제로 비례적으로 감소되었으며, 아미노산성 질소는 500 mg%수준이었다. 대량으로 된장업체에서 제조한 25% 저염된 된장의 대체소재를 사용하는 것은 최종 된장의 나트륨함량을 줄이면서도 된장의 품질에 큰 영향을 미치지 않을 것으로 사료된다.