• 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.

• The International Journal of Costume Culture
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• 제6권1호
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• pp.11-18
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• 2003

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 recrystallization method in a temperature range within the highest and lowest daily temperatures in summer in the valley. The recovered sodium sulfate samples, with purities ranging from 67% to 99.91, were compared with commercially available sodium sulfate in the dyeing of levelling dyes. In nylon fabrics, the salt samples had little color difference in the dyeing with C.I. Acid Yellow 23 and C.I. Acid Blue 158. All salt samples' gray scale was 5 grade. In wool fabrics, the salt samples had little color difference in dyeing with C.I. Acid Yellow 23 and C.I. Arid Blue 158. All salt samples' gray scale was 5 grade. Generally, the dyeing of levelling dyes using recovered salts from farm drainage had little color difference than the dyeing of levelling dyes using commercial sodium sulfate.

• Korean Chemical Engineering Research
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• 제43권2호
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• pp.324-329
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• 2005

본 연구에서 SNCR 공정에서 사용되는 NO의 농도는 500 ppm이며, 환원제로 Urea를 사용하였다. 또한 첨가제로 NaOH(sodium hydroxide), $Na_2CO_3$(sodium cabonate), $NaNO_3$(sodium nitrate), HCOONa(sodium formate), $CH_3COONa$(sodium acetrate)를 이용하여 온도와 첨가제에 따른 NO 저감 효율을 측정하고자 하였다. 이때의 NO 저감 온도의 범위는 $650-1,050^{\circ}C$이다. 환원제만 사용하였을 경우, NO의 저감 효율은 44%까지 증가하였으며, 환원제와 첨가제(NaOH)를 0.5 mol/L와 1 mol/L 사용하였을 경우, NO 저감 효율은 25%와 74%이상 증가하였다. 첨가제를 사용하지 않았을 경우보다 첨가제를 사용하였을 경우 NO의저감 효율은 증가하였다. 또한 NaOH>$Na_2CO_3$>$NaNO_3$>HCOONa, >CHCOONa 첨가제의 순으로 효율이 우수하였다. 첨가제를 사용할 경우 약 $900^{\circ}C$에서 $1,050^{\circ}C$의 온도범위에서 NO저감 효율이 65% 이상으로 나타났다. 온도 창의 범위는 약 $250^{\circ}C$의 범위로 나타났으며, 최저 효율은 약 20%이며 최대효율은 약 74%정도로 나타났다.

• Archives of Pharmacal Research
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• 제12권4호
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• pp.233-235
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• 1989

Sodium salts of phosphated capric and myristic acyl derivatives of mannitol were prepared and evaluated for surface activity, foam characteristics and emulsifying properties. Triacyl mannitols of cappric and myristic acid have better emulsifying property than the corresponding di and monocompounds.

• Bulletin of the Korean Chemical Society
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• 제15권4호
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• pp.273-273
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• 1994

• Asian-Australasian Journal of Animal Sciences
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• 제31권1호
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• pp.123-128
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• 2018

Objective: This study was performed to determine effects of different curing salts on the quality of salamis and to assess feasibility of using NaCl-alternative salts. Methods: Various types of curing salts (KCl or $MgCl_2$) as well as NaCl (sun-dried or refined) were incorporated for processing of salamis. The proximate composition, fatty acids, nucleotide-related compounds, and free amino acids of the salamis were analyzed during 40 days of ripening. Results: The substitution of NaCl by KCl caused higher fat and ash content, but lower moisture content of the salami after 20 days of ripening (p<0.05). Compared with the sun-dried NaCl, use of KCl in salami also led to greater inosine 5'-monophosphate whereas refined NaCl had more inosine (p<0.05). KCl-added salami also had a higher C12:0, C17:1, and C20:0 than other types of salami (p<0.05). $MgCl_2-added$ salami had higher content of free amino acids compared to the other salamis (p<0.05). Conclusion: Alternative curing salts such as KCl and $MgCl_2$ could substitute NaCl in consideration of quality factor of a fermented meat product. Especially replacement of NaCl with KCl will be a suitable strategy for developing relatively low sodium salami products without compromising product quality.

• 콘크리트학회논문집
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• 제13권4호
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• pp.397-405
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• 2001

해안에 근접한 콘크리트 구조물이 동결음해 작용을 받을 경우, 내륙 콘크리트에 비해 내구성능 저하가 촉진된다. 그리고 최근 동절기에 차량의 안전 주행을 위해 도로 및 교량에 염화칼슘 등의 제설제의 산포량이 현격히 증가하고 있으며 이로 인해 내륙 콘크리트 구조물도 해안 콘크리트 구조물과 마찬가지로 동결융해와 염해의 복합작용에 의한 내구성능 저하가 염려된다. 미국, 일본 및 유럽 등에서는 제설제가 콘크리트에 미치는 영향에 대해 연구가 활발히 진행되고 있다. 그리고 제설제가 콘크리트에 미치는 영향을 검토하는 시험방법이 제정되었다. 그러나 우리 나라에서는 동결융해와 염해에 대한 복합 내구성능 저하시험방법은 제정되어 있지 않으며 또한 이에 대한 연구가 이루지지 않고 있다. 따라서 본 연구에서는 동결융해와 염해의 복합작용을 받는 콘크리트의 내구성능 저하를 평가하는 방법을 검토하기 위해 복합 내구성능 저하 실험을 실시하였다. 복합시험에서 시멘트 종류, 강도, 공기량 등이 스케링에 미치는 영향을 검토하였다. 그 결과, 염화물 존재 하에서 동결융해 작용을 받는 경우, 콘크리트의 스케링 손실이 촉진된다. 또한 스케링에 대한 저항성은 사용 시멘트 종류, 콘크리트의 강도, 공기량의 영향을 크게 받는다.

• Restorative Dentistry and Endodontics
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• 제44권1호
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• pp.4.1-4.10
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• 2019

Objectives: Biofilm formation is critical to dental caries initiation and development. The aim of this study was to investigate the effects of nicotine exposure on Streptococcus mutans (S. mutans) biofilm formation concomitantly with the inhibitory effects of sodium chloride (NaCl), potassium chloride (KCl) and potassium iodide (KI) salts. This study examined bacterial growth with varying concentrations of NaCl, KCl, and KI salts and nicotine levels consistent with primary levels of nicotine exposure. Materials and Methods: A preliminary screening experiment was performed to investigate the appropriate concentrations of NaCl, KCl, and KI to use with nicotine. With the data, a S. mutans biofilm growth assay was conducted using nicotine (0-32 mg/mL) in Tryptic Soy broth supplemented with 1% sucrose with and without 0.45 M of NaCl, 0.23 M of KCl, and 0.113 M of KI. The biofilm was stained with crystal violet dye and the absorbance measured to determine biofilm formation. Results: The presence of 0.45 M of NaCl, 0.23 M of KCl, and 0.113 M of KI significantly inhibited (p < 0.05) nicotine-induced S. mutans biofilm formation by 52%, 79.7%, and 64.1%, respectively. Conclusions: The results provide additional evidence regarding the biofilm-enhancing effects of nicotine and demonstrate the inhibitory influence of these salts in reducing the nicotine-induced biofilm formation. A short-term exposure to these salts may inhibit S. mutans biofilm formation.

• 한국응용과학기술학회지
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• 제11권2호
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• pp.113-120
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• 1994

Amphoteric surfactants were synthesized by the cyclization of 1-(2-hydroxyethyl)-2-undecyl-2-imidazoline [I] with acrylic acid ethyl ester. Compound [I] was easily hydrolyzed with water, especially in the presence of a alkali, to afford amidoamines. After [I] was hydrolyzed, the reaction mixture was allowed to react with acrylic acid ethyl ester and then soapoinfied. Only sodium salts of N- -(2-carboxyethyl)-N'-(2-hydroxyethyl)aminoethyl]dodecanoyl amide[III] was obtained. However, when the reacton of [I] with acrylic acid ethyl ester was carried out in the presence of water, followed by soapnification, ring cleavage of [I] occurred at 2, 3 position, different from hydrolysis of [I] where the cleavage occurred at 1, 2 position, to give sodium salts of N-[N'-(2-carboxyethyl)aminoethyl]-N-(2-hydroxyethyl)dodecanoyl amide [IV] and N-[N', N'-bis(2-carboxyethyl)aminoethyl]-N(2-hydroxyethyl)dodecanoyl amide [V] as main products.

• 한국식품영양학회지
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• 제7권3호
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• pp.177-182
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• 1994

The effect of phosphate salt (NafHP04) and sodium citrate on the emulsion stability of soy protein isolate (SPI) in the presence of calcium was investigated in terms of salt concentration and addition order. Both phosphate and citrate salts decreased the solubility of SPI despite their pH enhancing effects. Addition of calcium chloride (CaCl2) significantly decreased ES, which showed nearly negligible at more than 3 mM CaCl2 concentration. When Na2HP04 were added in the presence of 5 mM Cac12, 55 greatly increased up to 20mM concentration, above which however ES decreased. It was found that the addition order of Na2HPO4 and CaCl2 affected ES. The addition of phosphate and subsequent CaCl2 exhibited the higher 55 than the reverse order. In both cases, the overall ES profile was found to be nearly similar to the solubility profile of SPI, indicating the positive relationship between solubility and emulsion stability of SPI in the presence of calcium. Similar trend to the phosphate effect on ES was also observed for sodium citrate in the presence of calcium.