This study examined the relationship between the eating out behavior of families and a low-salt management by housewives in Jeonju area. Self-administered questionnaires were collected from 420 housewives. Descriptive statistical analyses was completed using SPSS v. 19.0 and Stata 13.0. The frequency of eating out and delivered food of housewives in their 20s was significantly higher than that of the older housewives (p<0.001). The high order frequency delivered foods were chicken menu and Chinese food. The determinants of the eating out menu were children’s preference and meal time. The average scores of ‘interest on low-salt diet’, ‘attitude toward a low-salt purchasing’, and ‘praxis a low-salt diet’ were 2.70±0.95, 3.06±1.13, and 3.26±0.91, respectively. The level of a low-salt management housewives in their 20s was higher than that of the older housewives (p<0.001). Regression analysis showed that various factors (e.g. age, number of children, education level, and frequency of the eating out) correlated with the low-salt diet of subjects. For the adequate eating out behavior of families and low-salt management of housewives, information and consumer education to take family-related situations into consideration are necessary.

A simplified flowsheet for pyroprocessing commercial spent fuel is proposed in which the only salt treatment step is actinide drawdown from electrorefiner salt. Actinide drawdown can be performed using a simple galvanic reduction process utilizing the reducing potential of gadolinium metal. Recent results of equilibrium reduction potentials for Gd, Ce, Nd, and La are summarized. A description of a recent experiment to demonstrate galvanic reduction with gadolinium is reviewed. Based on these experimental results and material balances of the flowsheet, this new variant of the pyroprocessing scheme is expected to meet the objectives of minimizing cost, maximizing processing rate, minimizing proliferation risk, and optimizing the utilization of geologic repository space.

본 연구는 구운 횟수에 따른 죽염의 미네랄 농도변화와 항우식 효과를 확인하기 위하여 수행하였다. 미네랄 변화는 9회 죽염에서 Na, K, Mn 그리고 Fe이 높게 나타났으며, Mg, Ca 및 SO4는 1회 죽염에 서 가장 높았다. 구강 병원균 2종에 대한 최소억제농도 측정 결과 S. mutans에 대한 죽염의 MIC는 25mg/mL으로 나타났으나 S. sanguinis에 대한 죽염의 MIC는 50mg/mL로 S. mutans에 대한 항균효 과가 S. sanguinis보다 높은 것으로 나타났으며, 2종의 균주 모두에 대해 천일염보다는 죽염의 항균효 과가 더 높은 것으로 나타났다. 더욱이, 3%의 죽염에서 구강 내 pH 환경이 pH≥5.5로 오래 지속되는 것으로 나타났다. 따라서, 본 연구 결과는 죽염이 치아우식과 치주질환을 감소시키는데 유용할 것이라 생각될 수 있겠으나 보다 세밀한 추가 연구가 진행되어야 할 것으로 판단된다.

A study on the decolorization method of salt-fermented anchovy sauce using activated carbon was carried out. The anchovy sauce filtered with a diatomaceous membrane after heating at 85℃ for 20 min was reacted with 3.0% (w/w) activated carbon with pH 4.5 at 55℃ for 2 hr. The color difference value and turbidity related to the decolorizing effect showed excellent improvement results with a difference of 23% and 88%, respectively. The overall taste and color preference of decolorized anchovy sauce were significantly increased in shrimp sauce by 0.4-0.5 points (p<0.05). In order to minimize the precipitation of amino acid during storage, 1% silicon dioxide or gelatin was mixed and filtered after the activated carbon reaction. Turbidity, as index of sedimentation, was improved by 15% at 30℃ for 2 weeks. The recycle system with activated carbon coated membrane filter reduced the processing time and cost on decolorization of anchovy sauce. When the concentrated anchovy sauce was recirculated, the amount of total protein as an indicator of taste compounds was increased by 125%, which is 1.8% compared to the conventional 0.8%, indicating that it is highly useful as a liquid seasoning.

본 연구에서는 이산화탄소 흡수/재생 공정에 효율적으로 적용할 수 있는 아미노산염 흡수제의 연속재생을 통해 재생효율을 확인하였다. 재생효율은 공정적용에 있어 경제성에 큰 영향을 끼치는 인자로, 보다 경제성 있는 이산화탄소 흡수/재생 공정 확립을 위해 연속재생 실험을 진행하였다. 실험에 사용한 아미노산염은 Potassium L-lysinate와 Potassium L-alaninate이며, 각 아미노산과 Potassium hydroxide(KOH)를 1:2 몰비로 혼합하여 사용하였다. 흡수제의 재생 효율을 확인하기 위해 두 물질에 이산화탄소를 충분히 흡수시킨 후 가열을 통해 이산화탄소 탈리실험을 진행하였다. 반응초기에는 L-alanine의 반응속도가 빠르게 이루어졌으나, 시간이 지남에 따라 흡수량이 보다 큰 L-lysine이 높은 농도의 이산화탄소를 배출하였다. 두 물질의 재생효율을 비교하였을 때, L-alanine은 47.26%, L-lysine 은 62.11%로 L-lysine이 더 높은 재생효율을 나타내었다. 흡수량 및 재생효율이 좋은 L-lysine을 이용한 연속재생 실험결과, 재생횟수가 증가함에 따라 재생효율이 감소하는 것을 확인할 수 있었다.

In a previous study, it was reported that enzymatic hydrolysis under pressurization could be a new method which could produce arginine dipeptide and free amino acid in anchovy hydrolysate as salty enhancer at optimal condition. Powder is more efficient than liquid in terms of transport and storage stability. For the purpose of producing spray dried powder of various salt contents was investigated the effect of different salt concentration of anchovy hydrolysate on spray dried powder properties. The anchovy hydrolysate of various salt contents(in the range of approximately 0.7- 19.8% w/w) prepared adding the fish sauce (Dae-Young fish market) at inlet drying air temperatures of 120°C and 140°C. The process yield and physicochemical properties such as moisture content, bulk density, hygroscopicity and the morphology (EDS, XPS, XRD) of the anchovy hydrolysate powder was measured. The glass transition temperatures (Tg) of the powders equilibrated under various water activities were determined using a differential scanning calorimeter (DSC). Different drying conditions and salt concentration could generate anchovy hydrolysate powders with different process yield, bulk density and moisture content. The spray-dried anchovy hydrolysate powder was confirmed by XRD to be a mixture of an amorphous substances and crystalline salts. The energy dispersive X-ray spectrometer (EDS) and X-Ray Photoelectron Spectroscopy (XPS) analysis demonstrated that the surface NaCl concentration of the powders increased with an increasing drying air temperature. Increasing moisture adsorption of the anchovy hydrolysate powders resulted in a Tg reduction. It is suggested that producing spray dried anchovy hydrolysate for the industrial use is the use of the feed salt concentration of not lower than % w/w and inlet air temperature at 120°C, 140°C

Salt is generally used for food seasonings and preservations as a common ingredient. However, excess salt intake has generated health issues such as high blood pressure, osteoporosis, stroke, and heart diseases. Recently, desires and interests of low-salt cooking have been increased among people who want healthy diets. The aim of study was to compare the physicochemical characteristics of a fermented squid sauce added with vitamin C and commercial low-salt soy sauces. Thawed and crushed squids were fermented until the solid squid became liquid at 25°C with an addition of 5% (g/g) vitamin C. Then, fermented squid sauce was heated at 100°C for 30 min and filtered. All samples were measured in multiple aspects of amino acid nitrogen, salt, sugar and water content, pH, chromaticity and brown color, and sensory test. In the results, color values showed no significantly difference between all the samples (p>0.05). Water content value of the fermented squid sauce was the highest among samples. Brown color, salt contents and sugar contents of the fermented squid sauce were significantly different than other low salt soy sauces with an exception of the sauce made with functional salt. These results showed a similar tendency as those of sensory evaluation. As conclusion, the possibility of fermented squid sauce added with vitamin C showed a possibility as a candidate of low-salt soy sauce.

친환경화소재 음이온 교환막을 제조하기 위하여 수용성 PVA에 (Formylmethyl) triphenyl-phosponium chloride의 모노머를 아세틸화 반응에 의해 고정시켰다. 제조한 막의 특성을 분석하기 위해 FTIR, TGA. SEM등의 기기분석장치 및 물리 화학적 기본 특성인 IEC, Transport number, MER등을 조사하였고 이에 대한 거동을 보고하고자한다.

새우젓갈을 대상으로 젓갈의 품질에 가장 큰 영향을 미치는 식염의 농도 및 숙성 온도가 전체 숙성기간 동안에 식품 위생적 품질 인자의 변화에 미치는 영향을 살펴보았으며, 그 결과는 다음과 같다. 새우젓갈의 휘발성 염기질소 함량은 식염 농도가 높을수록 휘발성 염기질소 함량은 낮게 나타났고, 숙성온도 20oC에서는 10oC에 비해 빠른 휘발성 염기질소 증가를 나타내었다. 또한, 히스타민의 발현은 식염첨가량은 히스타민의 생성에 미치는 영향은 크지 않았으나 숙성온도가 낮은 경우 히스타민의 함량도 낮게 나타나 온도가 히스타민의 발현에 영향을 미치는 인자 임을 확인하였으며, 새우젓갈의 히스타민 함량은 낮은 수준으로 숙성기간 내내 유지되어 새우젓갈에 있어서 히스 타민은 숙성기간을 단축하기 위해 숙성온도를 지나치게 높이지 않는다면 크게 우려하지 않아도 될 것으로 사료된다. 아미노산성 질소함량의 변화는 숙성기간 동안 지속적으로 증가하는 경향을 나타내었으나 숙성온도간 차이에 비해 그 차이는 크지 않았으며, 새우젓갈의 총균수 변화에 미치는 식염 농도 및 숙성온도의 영향은 식염 농도가 높을수록 식염에 의한 미생물의 생육억제 효과가 크게 나타났고, 숙성온도가 낮을수록 총균수도 낮게 나타났으나, 대체로 숙성 30일까지 총균수가 증가하다가 이후 유지 또는 감소하는 경향을 나타내었다. 대장균군 및 대장균의 변화는 원료단계에서 대장균군 및 대장균이 거의 검출되지 않아 이후 숙성동안에도 검출되지 않았다.

Salt stress is one of the most limiting factors that reduce plant growth, development and yield. However, identification of salt-inducible genes is an initial step for understanding the adaptive response of plants to salt stress. In this study, we used an annealing control primer (ACP) based GeneFishing technique to identify differentially expressed genes (DEGs) in Italian ryegrass seedlings under salt stress. Ten-day-old seedlings were exposed to 100 mM NaCl for 6 h. Using 60 ACPs, a total 8 up-regulated genes were identified and sequenced. We identified several promising genes encoding alpha-glactosidase b, light harvesting chlorophyll a/b binding protein, metallothionein-like protein 3B-like, translation factor SUI, translation initiation factor eIF1, glyceraldehyde-3-phosphate dehydrogenase 2 and elongation factor 1-alpha. These genes were mostly involved in plant development, signaling, ROS detoxification and salt acclimation. However, this study provides new molecular information of several genes to understand the salt stress response. These genes would be useful for the enhancement of salt stress tolerance in plants.

Arabidopsis nucleoside diphosphate kinase 2 (AtNDPK2) is an upstream signaling molecule that has been shown to induce stress tolerance in plants. In this study, the AtNDPK2 gene, under the control of a stress-inducible SWPA2 promoter, was introduced into the genome of tall fescue (Festuca arundinacea Schreb.) plants. The induction of the transgene expression mediated by methyl viologen (MV) and NaCl treatments were confirmed by RT-PCR and northern blot analysis, respectively. Under salt stress treatment, the transgenic tall fescue plants (SN) exhibited lower level of H2O2 and lipid peroxidation accumulations than the non-transgenic (NT) plants. The transgenic tall fescue plants also showed higher level of NDPK enzyme activity compared to NT plants. The SN plants were survived at 300 mM NaCl treatment, whereas the NT plants were severely affected. These results indicate that stress-inducible overexpression of AtNDPK2 might efficiently confer the salt stress tolerance in tall fescue plants.

ber reinforced polymer (FRP) reinforcing bars for concrete structure have been extensively investigated and a number of FRP bars are commercially available. However, major shortcoming of the existing FRP bars is low elastic modulus compared to conventional steel bars. Because of these reasons, FRP Hybrid Bar which have the concept of material hybridization(synthetic resins, deformed bar, glass fiber etc) for concrete structures have been developed. One of main features of this bar is corrosion resistance and this is important to confirm this anti-corrosion capacity of FRP Hybrid Bar. In this study, galvanic corrosion current behavior of 3 types of specimens, including two types of FRP Hybrid Bars and one conventional steel rebar, was investigated under the 0%, 1.5%, 3% and 6% salt water ratio condition. The result of this study can be used to evaluate the applicability of FRP Hybrid Bar to concrete structures.