KOREASCHOLAR

Two experiments were conducted to determine how much sodium in food could be detected using a salinity meter. First, the salinity of mixed solutions of 0 to 6% sugar, 0 to 5% oil, and 0 to 6.4% MSG in a 1% NaCl solution was measured using a salinity meter and a Mohr titration method, and the results were compared with the calculated sodium expectations. As a result, the sodium contents of the sugar solutions and MSG solutions measured using a salinity meter were lower than the expected concentrations at 2% or more and 0.8% or more, respectively (p<0.05). The salinity of the 18 HMR products was measured in the same way, and the results were then compared with the sodium contents of the nutrition facts. The average sodium content of all products measured using the salinity meter and Mohr method was 1.12 times and 1.06 times the sodium content of the nutrition facts, respectively. On the other hand, the differences between the products were significant. The correlation coefficients between the nutrition facts and salinity meter, the nutrition facts and the Mohr method, and the salinity meter and Mohr method were 0.885, 0.920, and 0.950, respectively (p<0.01).

Abstract
I. 서 론
II. 연구내용 및 방법
    1. 실험재료
    2. 실험기구
    3. 실험방법
    4. 통계분석
III. 결과 및 고찰
    1. 양념류가 소금 용액의 나트륨 정량에 미치는 영향
    2. HMR 제품 영양정보 상의 나트륨 함량과 나트륨 정량 결과 비교
    3. 나트륨 함량과 영양정보 상의 에너지 및 영양소 함량과의상관관계
IV. 요약 및 결론
References

• 김순미(가천대학교 식품영양학과) | Soon Mi Kim (Department of Food and Nutrition, Gachon University)
• 박희옥(가천대학교 식품영양학과) | Hee Ok Pak (Department of Food and Nutrition, Gachon University) Corresponding author