The primary objective of this study was to determine the effects of abalone in reducing blood pressure and increasing anti-coagulant capacity. The serum angiotensin-converting-enzyme (ACE) activities of rats on an abalone-supplemented diet did not significantly differ from the ACE levels of rats on a normal diet, at any time (before the experiment, or 1 week, 2 weeks, 3 weeks, and 4 weeks, after commencement of the abalone diet) during the experiment. This result showed that abalone-supplemented diets had no effect on the activity of ACE, which controls blood pressure. To determine if an abalone-containing diet might increase anti-coagulant capacity, both prothrombin (PT) and activated partial thromboplastin time (APTT) levels were measured. The PT levels of control rats remained constant throughout the experiment. In rats fed the abalone-containing diet, PT levels increased with time, and the increase became statistically significant after 2 weeks, when compared to pre-trial PT levels. Control rats showed no significant change in APTT levels over time. The rats fed abalone, however, showed significant differences in APTT levels. Specifically, when pre-trial APTT levels were compared with 4-week levels, and when 1-week levels were compared with 4-week levels, the differences attained statistical significance. These results indicate that an abalone-supplemented diet may inhibit blood coagulation in normal rats. The results of this study prove the inherent health value of abalone, and may encourage investment in the seafood industry. Future studies will explore other possible beneficial effects of abalone, apart from the anti-hypertension and anti-coagulant effects examined above.

여러 종류의 소금으로 절임한 배추로 김치 담금 후 에서 숙성시키면서 품질변화를 조사한 결과, 모든 김치에서 pH는 담금 직후부터 감소하여 2일 후에 최적가식 범위인pH 4.2에 도달하였고, 산도도 pH의 결과와 동일한 양상을 나타내었다. 염도는 각 소금의 종류에 따라 침투력의 차이를 보여 절임효율이 높은 세척 탈수염과 기계염이 다른 김치 보다 높은 염도를 나타냈다. 김치발효 미생물의 경우 총균수는 기계염에 비해 다른 종류의 소금으로 제조한 김치에