본 연구에서는 자연수, 하폐수에 많이 포함되어 있는 파울링 유발 물질 중 하나인 alginic acid sodium salt를 축전 식 탈염공정(capacity deionization, CDI)에서 파울링 감소를 위한 조건을 확립하고자 한다. 먼저 feed 물질로 NaCl을 사용하 였다. 이는 파울링 발생에 대한 비교 물질로, 파울링이 발생하지 않음을 관찰하였다. Alginic acid sodium salt를 사용하여 파 울링 발생 여부를 확인하였다. 농도는 7 mg/L, 흡착 1.2 V 5 min, 탈착 -2 V 1 min에서 효율이 50.07%으로 제일 효율적인 탈 착 조건임을 알 수 있었다.

In order to study low salinity Oiji (cucumber pickled in salt) with a reduced content of sodium, which was accomplished by replacing the salt in this saliferous food, we produced Oiji using sea tangle and, then performed physicochemical and sensory evaluations. It was found that the moisture content of Oiji was decreased with increasing the amount of added sea tangle. The pH and acidity were significantly different between the samples made with sea tangle, and the pH and acidity showed no consistent tendency according to the amount of sea tangle powder added. The salinity of Oiji was the highest in the control Oiji (2.92%), and the higher the amount of sea tangle added, the lower was the salinity in the Oiji with the salt replaced by sea tangle (2.78 to 2.89%). The sodium content of Oiji was also the highest in the control Oiji (591.65 mg/ 100 g) and significantly decreased with the increasing addition of sea tangle (560.43~366.71 mg/100 g). The color value of Oiji showed a significant difference between the samples, with no consistent tendency according to the amount of added sea tangle powder. The hardness of Oiji was significantly greater in the Oiji with the salt replaced by 40% of sea tangle, with greater hardness noted as the amount of added sea tangle powder increased (217.70 g). As a result of the acceptance test of Oiji, there were significant differences between the samples in overall acceptance, appearance, and taste, showing that the Oiji with salt replaced by 30% of sea tangle was significantly highest in overall acceptance and taste. The attribute difference test showed a significant difference only for the brown color, while no significant differences were found between the samples for off-flavor, bitter taste, fermented taste, salty taste, sour taste, hardness and crispness. The above results demonstrated that when sea tangle was substituted for 30 to 40% of the salt content, the Oiji with a low content of sodium and low salinity can be produced with a high level of taste and overall preference. Therefore, this study firmly demonstrated that 30 to 40% of the salt can be replaced by sea tangle as a substitute in order to produce Oiji that has low salinity, a low sodium content.

The feasibility of reduction of sodium intake using sun-dried salt and monosodium glutamate (MSG) was studied. Preference test was performed to evaluate the sensory properties of bean-sprout soup and vegetable rice porridge soup. Sun-dried salt and MSG might be a partial substitute for refined salt. There was a significant difference in salt taste strength between sun-dried salt and refined salt. Sun-dried salts 0.45% with MSG 0.07% resulted in the highest taste preference compared to that of sun-dried salts 0.60% without MSG in bean-sprout soup, which resulted in 23.9% reduction of sodium intake. Sun-dried salts 0.38% with MSG 0.04% resulted in the highest taste preference compared to sun-dried salts 0.53% without MSG in vegetable rice porridge soup, which resulted in 25.4% reduction of sodium intake. There seemed to be a synergistic effect on reduced usage of sodium salt when MSG was used in vegetable rice porridge and bean-sprout soup with sun-dried salt.

The present study was investigated the antibacterial effect of several sodium salts and the sodium salt mixture composed with sodium chlorate, sodium azide and sodium cyanide on Salmonella gallinarum (S. gallinarum) infection in murine derived macrophage RAW 264.7 cells. In the infection assay of S. gallinarum in macrophage cells pretreated with 15 mM sodium chlorate, 0.3 mM sodium cyanide, 0.3 mM sodium azide and the sodium salt mixture (15 mM sodium chlorate, 0.3 mM sodium cyanide, 0.3 mM sodium azide), respectively, the numbers of S. gallinarum in all treated-groups tended to decrease in the process of time after treatment, but the group treated with sodium cyanide was no significant difference compared with control. After 24 hours of treatment, the number of S. gallinarum in sodium azide (p<0.05), sodium chlorate (p<0.001) and the sodium salt mixture (p<0.001) treated-group was significantly decreased compared with control, and that in the sodium salt mixture treated-group was decreased the higher than all groups. The results of this study demonstrated that the sodium salt mixture composed with sodium chlorate, sodium azide and sodium cyanide, has the antimicrobial activity for S. gallinarum and may be beneficial on the control of intracellular pathogens.

Objective of this research was to determine the effect of application rate of a slow release fertilizer (SRF) in three root media, peatmoss+vermiculite (1:1, v/v; PV), peatmoss+composted rice hall (1:1, v/v; PR), and peatmoss+composted pine bark (1:1, v/v; PB), on growth and nutrient contents of potted chrysanthemum 'Lima Honey'. All media contained polyacrylic acid sodium salt at a rate of 4.5g L-1. The fresh and dry weights at 43 days after transplanting did not show statistical differences among treatments in each root media. Elevated application rate of SRF increased fresh and dry weights at 80 days after transplanting in PV and PB media, but not in PR medium. Elevated application rates of SRF resulted in the increase of tissue phosphorus content and decrease of tissue Ca, Na, and Zn contents at both 43 and 80 days after transplanting. Elevated application rates of SRF resulted in the decrease of pH and increase of EC and concentrations of NO3- and P2O53-, K, Ca, and Mg in the soil solution of PV and PR media. The trends of those in PR media were also similar except NO3-. The differences among treatments in EC at 80 days after transplanting were less significant as compared to those at 43 days after transplanting in three media.

This research was conducted to determine the plant growth and nutrient contents of potted chrysanthemum 'Lima Honey' as influenced by application rate of fused superphosphate (FSSP) in three root media, peatmoss+vermiculite (1:1, v/v; PV), peatmoss+composted rice hall (1:1, v/v; PR), and peatmoss+composted pine bark (1:1, v/v; PB). All root media contained polyacrylic acid sodium salt at a rate of 4.5g L-1. The treatment of 1.4g L-1 in PV and those of 0.7g L-1 in PR and PB had the greatest fresh and dry weights in each root medium at both 43 and 80 days after transplanting. Elevated application rates of FSPP increased tissue contents of N, P, and K at both 43 and 80 days after transplanting in PV medium. However, the differences in tissue contents of N, P and K in PR medium were less significant among treatments of FSPP. The pre-planting FSPP also less affected the tissue contents of nutrients at 80 days after transplanting as compared to those at 43 days after transplanting. Elevated application rates of FSPP in PV medium increased EC and the concentrations of NO3, P2O5, K, Ca, and Mg in soil solution of root media at 43 days after transplanting. The EC in PV medium at 80 days after transplanting was higher than that at 43 days after transplanting. The EC in all root media at 80 days after transplanting was not different among treatments of FSPP.

This research was conducted to determine the plant growth and nutrient contents of potted chrysanthemum 'Lima Honey' as influenced by application rate of dolomite in three root media, peatmoss+vermiculite (1:1, v/v), peatmoss+composted rice hall (1:1, v/v), and peatmoss+composted pine bark (1:1, v/v). All root media contained polyacrylic acid sodium salt (PASS) at a rate of 4.5g L-1. In crop growth at 40 and 80 days after transplanting, elevated application rates of dolomite up to 6.0g L-1 in three root media increased fresh and dry weights per plant. But the treatment of 9.0g L-1 had less fresh and dry weights than those of 6.0g L-1. Tissue phosphorus content decreased and those of Ca and Mg increased by the elevated application rates of dolomite. Elevated application rates of dolomite in three root media resulted in the increase of pH, EC, and the concentrations of K, Ca, and Mg at 43 days after transplanting. Those at 80 days after transplanting were also increased, but the differences among treatments were less significant as compared to those at 43 days after transplanting. From the results of dry weight in potted chrysanthemum 'Lima Honey', the proper application rate of dolomite to three root media containing PASS at a rate of 4.5g L-1 were 6.0g L-1.

The purpose of this study was to develop a supplemental healthy food that can help prevent high blood pressure-related diseases caused due to the excessive consumption of sodium in salt. This was achieved by using ion-displacement techniques to produce mineral salt with lower sodium content by using fermented brown rice by-products rich in minerals. Mineral salt containing 2019.2 mg/100 g of potassium, 678.5 mg/100 g of magnesium, 48.7 mg/100 g of calcium, and 19.5 mg/100 g of sodium was obtained by fermenting brown rice by-products to create a culture medium for the mineral salt. Mineral salt containing 1769.7 mg/100 g of potassium, 573.6 mg/100 g of magnesium, 35.3 mg/100 g of calcium, and 19.5 mg/100 g of sodium was obtained by filtering and refining the by-product extract of fermented brown rice. The results showed that when the stream velocity of the instrument used for electrolysis was 200 mL/min and the current and the concentration of the reactive liquid in the purified water chamber were higher, the effect of electrolysis was greater. Ion hot water extraction of the fermented brown rice by-products improved by up to 95% and was collected as purified water within 90 min of the reaction time. Chloride ions with pH 7.4 were produced by mixing sodium hydroxide in a purified saline water chamber with electro-analyzed water. The salt produced in this study contained low sodium, 5.7~30%, as compared to 40% sodium content of the normal salt.