• 대한가정학회지
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• 제17권1호
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• pp.22-28
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• 1979

The phyio-chemical properties of Ion exchange salt, crude salt, particaly refined salt, and Isoized salt were determined. The basic amount of salt used in cooking were standardized . Acceptabilities as to the taste and saltiness of food prepared with the standard amounts of various kinds of salt were compared. Whereupon, the following conclusion was obtained. 1) Crude salt showed 12.23 per cent water content, the highest among the kinds of salt examined, while particaly refined salt had 2.53% water content. Refined salt, Ion exchange salt, and Iodized salt showed 0.36%, and 0.28%, respectively. 2) Where the same amount of salt was dissolved in the same amount of water, crude salt and partialy refined salt were dissolved twice as Ion exchange salt of fine-grain form, refined salt, and Iodized salt. In actual cooking, Ion exchanges salt and refined salt are used only half as much as raw salt, and it can be said that the time required for dissolving salt is the same. 3) The comparison between content and weight of various kinds of salt showed that the weights of Ion exchange salt, Iodized salt, and refined salt were two times as heavy as crude salt and partialy refined condition of same content. 40 The threshold concentration of salt is the sensed degree of saltiness. Different concentrations were recorded for various for various kinds of salt, the threshold concentration of Ion exchanges salt showed the lowest degree of 0.05, while that of partialy refined salt was 0.09 equivalent to 1.8 times that of the former. 5) Experimental cooking involving various kinds of salt indicated that where salt was used accurately, soup, vegetables, kimchi, and soybean sauce which were prepared with Ion exchanges salt showed the best acceptability , but no statistical differences could be noted among sarious kinds of salt used in preparing those foods.

• 환경위생공학
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• 제11권3호
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• pp.79-84
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• 1996

In order to determine the content of heavy metal in common salts, 35 bay salt samples, 7 refined salt samples, 7 fine salt samples, 5 bake salt samples and 5 bamboo bake salt samples were collected from old market in major cities. Heating bay salt 35 samples, it made heating bay salt of $500^{\circ}C$, /TEX>(34 samples), heating bay salt of $1000^{\circ}C$(35 samples). These were analysed for contents of lead(Pb), cadmium(Cd), iron(Fe) and zinc(Zn) by atomic absorption spectrophotometer. The results were as follows : Mean content of lead in bay salts was $0.124{\pm}0.035ppm$ refined salt was $0.130{\pm}0.019ppm$, fine salt was $0.073{\pm}0.036ppm$ bake salt was $0.097{\pm}0.023ppm$, bamboo bake salt was $0.117{\pm}0.020ppm$, heating bay salt was $0.063{\pm} 0.021ppm$ in $500^{\circ}C$, heating bay salt was $0.063{\pm}0.039ppm$ in $1000^{\circ}C$. And bay salt refined salt bamboo bake salt were not significant one another. Mean content of cadmium in bay salts was $0.031{\pm}0.008ppm$ refined salt was $0.032{\pm}0.003ppm$, fine salt was $0.037{\pm}0.005ppm$, bake salt was $0.169{\pm}0.117ppm$ bamboo bake salt was $0.079{\pm}0.052ppm$, heating bay salt of $500^{\circ}C$ was $0.030{\pm}0.029ppm$ heating bay salt of $1000^{\circ}C$ was $0.017{\pm}0.013ppm$. And bay salt refined salt, fine salt were not significant one another. Mean content of iron in bay salts was $1.025{\pm}0, 634ppm$, refined salt was $0.359{\pm}0.163ppm$ fine salt was $0.267{\pm}0.068ppm$, bake salt was $2.929{\pm}1.963ppm$, bamboo bake salt was $5.378{\pm}3.676ppm$, heating bay salt of $500^{\circ}C$ was $0.847{\pm}0.315ppm$ heating bay salt of $1000^{\circ}C$ was $0.991{\pm}0.868ppm$. And bay salt refined salt, fine salt, bake salt, bamboo bake salt were significant one another(p<0, 01). Mean content of zinc in bay salts was $0.253{\pm}0.154ppm$, refined salt was $0.263{\pm}0.091ppm$ fine salt was $0.187{\pm}0.015ppm$, bake salt was $0.166{\pm}0.034ppm$, bamboo bake salt was $0.282{\pm}0.064ppm$, heating bay salt of $500^{\circ}C$ was $0.253{\pm}0.085ppm$, heating bay salt of $1000^{\circ} C$ was $0.242{\pm}0.179ppm$. And bay salt refined salt fine salt, bake salt, bamboo bake salt were not significant one another.

• 한국생활과학회지
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• 제16권4호
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• pp.837-848
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• 2007

The literature suggested that a small reduction in overall blood pressure can have a large effect on overall prevalence of hypertension, and therefore, the affect of taste preferences of the population on salt intake should be considered for long-term blood pressure intervention programs. The purpose of this study is to investigate the influence of salt taste preference and salt taste sensitivity on salt intake behavior as risk factors for high blood pressure. We collected information on blood pressure, diet and lifestyle behaviors, salt taste preference and salt taste sensitivity from 540 respondents from Suseo-dong, Seoul. Salt taste sensitivity was assessed by administering a 1% NaCl solution to the subject's tongue and measuring the perceived intensity on 10 level scale. Salt intake behavior was classified into 3 categories: frequency of high-sodium foods, practice of salt-reducing behavior and frequency of vegetable and fruit intake. Salt taste preference showed a significant relation to the subjects' blood pressure, i.e. subjects with a higher salt preference had higher blood pressure. Salt taste sensitivity did not show a significant relation to blood pressure. However, there was a positive correlation between salt taste preference and salt taste sensitivity. Among the 3 indicators used to measure salt intake behavior, the practice of salt-reducing behavior remained significantly correlated to blood pressure. Moreover, salt-reducing behavior and salt taste preference showed a significant correlation, i.e. people who do not like salty foods tend to practice more salt-reducing behavior, leading to reduced levels in blood pressure. In a population, a small reduction in overall blood pressure can have large effects in overall prevalence of hypertension, in contrast to clinical studies where achievement of an individual's normal blood pressure is emphasized. Therefore, taste preference of the population should be considered for long-term blood pressure intervention programs.

• Journal of Acupuncture Research
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• 제21권1호
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• pp.119-135
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• 2004

Objective: The purpose of this study is to investigate the mechanism and effect of moxibustion with salt objectively, to be used as the quantitative data through the measurement of temperature, and to grasp the thermodynamic characteristics of moxibustion with salt. Methods: We have selected of the moxibustion with salt of indirect moxibustion. We make a comparative study of the thermodynamic characteristics of moxibustion with salt as a kind of the 4 salt. We examined combustion times, temperatures, temperature gradients in each period during a combustion of moxa. Results: 1. We make out that it is not significantly change the time of thermal conduction of moxibustion with salt as a kind of 4 salt. 2. The heating period of Refined Salt was long and that of Sun-dried Salt was a short time respectively. The heating period of maximum tamperature is high Sun-dried Salt, Mechanical Salt and Refined Salt orderly. Maximun heating speed in the heating period was $0.151{\sim}0.184^{\circ}C/sec$ and at the same tendency of the maximum temperature in the heating period. 3. The retaining period was shorter than the heating period respectively, that is 15~24% of the combustion time of in the heating period. We make out that it is not significantly different the time of the retaining period as a kind of 4 salt. The mean temperature of retaining period was $43.2{\sim}48.1^{\circ}C$, that was extraordinarily high temperature. 4. We make out that it is not significantly different the time of the cooling period as a kind of 4 salt. The cooling period was measured 223~233sec. Beacuse the same density and size of moxa combustion was made an experiment. 5. The effective combustion time of Refined Salt is longer(259sec) than that of Sun-dried Salt(173sec). It is significantly different the time of the combustion time as a kind of 4 salt. 6. It is significantly different the Sample deviation of the combustion time as a kind of 4 salt because of the water content of the 4 salt individually. Conclusions: As the base on this study, we obtained the conclusion as the follows. The salt of moxibustion with salt was fitted for Sun-dried Salt due to making to Mechanical Salt recently. The Refined Salt is composition rate to another and small size comparatively. So It was fitted for the salt of moxibustion with salt. It is necessary to study continuously about the more suitable moxibustion with salt and quantitative analysis about the moxibustion with salt.

• 한국식품과학회지
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• 제39권2호
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• pp.152-157
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• 2007

해조성분 강화 기능성소금 3종(Hizikia mineral salt, fucoidan salt, laver salt)을 제조하여 일반적 품질특성 및 무기성분 조성, 용해도, 관능특성 및 ACE 저해활성과 bile acid 결합력을 알아보았다. 수분함량은 Hizikia mineral salt의 경우 대조시료와 유의한 차이가 없었으나 fucoidan salt와 laver salt는 상대적으로 높은 수분함량을 나타내었다. 염도는 해조성분 강화 기능성소금 3종 모두 대조시료 보다는 약간 낮은 값을 나타내었고 pH는 Hizikia mineral salt의 경우 11.34로 다소 높은 값을, fucoidan salt와 laver salt은 6.88과 6.53으로 중성에 가까운 값을 나타내었으며, ORP는 -229 mV에서 38 mV로 월등히 낮은 값을 나타내었다. 기능성 소금의 L, a, b 값은 모두 정제염 보다는 약간 어두운색을 나타내었다. 무기물 함량은 Hizikia mineral salt에서 혈압 저하에 효과가 있는 무기성분인 $K^{+}$ 함량이 다량 함유되어 있었으며 용해도는 Hizikia mineral salt가 다소 떨어지는 경향을 나타내었으나 큰 차이는 나타나지 않았다. 관능특성을 알아본 결과 $Na^{+}$ 이외의 미네랄 성분을 다량 함유하고 있는 Hizikia mineral salt를 제외한 나머지 fucoidan salt, laver salt에서는 색을 제외한 모든 항목에서 높은 점수를 받아 조미기능성 염으로서도 사용가치가 기대되었다. 또한, laver salt는 54.8% 수준의 ACE 저해 활성값을 나타내었으며, fucoidan salt는 54.1-80.7% 수준의 높은 bile acid 결합특성을 각각 나타냄으로서 콜레스테롤 대사 및 혈압조절 기능성을 갖고 있는 것으로 사료되었다.

• 한국식품영양과학회지
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• 제32권6호
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• pp.840-846
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• 2003

참외피클을 제조하고자 해양심층수염, 천일염 및 정제염을 사용하여 참외의 절임시 이화학적, 관능적 특성에 대해 조사하였다. 참외의 절임기간 동안 중량, 수축률, 염도 및 pH의 변화는 소금의 종류에 따른 차이가 거의 없었다. 절임염수의 탁도는 천일염을 사용한 구에서 가장 높게 나타났으며, 해양심층수염과 정제염은 거의 변화가 없었다. 절임염수의 가용성 고형물 함량은 천일염을 사용한 것에서 정제염과 해양심층수염에서 보다 높게 나타났다. 절 임기간 동안 참외의 칼슘 함량은 해양심층수염과 천일염에서 절임 2일째에 약 4.3배, 3.7배까지 증가하였다. 심층수, 천일염을 사용한 참외 조직 감의 변화는 hardness가 정제염보다 다소 높게 나타났다. 관능검사 결과 해양심층수염을 절임염수로 사용한 참외의 색, 향, 맛, 물성 및 전반적인 기호도가 절임기간이 증가함에 따라 다른 천일염이나 정제염으로 절임한 참외보다 우수한 관능평점을 나타내었다.

• 한국주조공학회지
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• 제17권4호
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• pp.402-410
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• 1997

Developing a salt core for squeeze casting process, two different salt cores(pure salt core and mixed salt core) were fabricated and investigated. Pure salt core was composed of 100% NaCl and mixed salt core was made by mixtures of NaCl with MgO(1%), $Na_2B_4O_7$(2%), and talc(1%) as a binder or a strengthening agent. Salt cores were compacted to various theoretical density, heat treated, and then squeeze-cast with molten Al alloy(AC8A). The compression strength of salt cores were measured and the squeeze-cast products were examined for shape retention, infiltration of molten metal into the cores, and microstructures. The shape of salt core compacted at above 75% of the theoretical density was maintained stably. The higher theoretical density of salt cores gave higher compression strength, and the compression strength of mixed salt core was higher than that of pure salt core. Namely at 90% theoretical density, the compression strength of mixed salt core was $6.3 kg/mm^2$, compared to $4.6 kgmm^2$ for pure salt core. At a squeeze casting pressure of $1000 kg/cm^2$, molten Al alloy was infiltrated into pure salt core of under 85% of the theoretical density. At squeeze casting pressure of $1000 kg/cm^2$, only mixed salt core above 90% of the theoretical density were valid, but the shape of the core was altered in the case of pure salt core at 90% of theoretical density. A key factor for developing a salt core for squeeze casting process was estimated as the ultimate compressive strength of salt core.

• 아시안잔디학회지
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• 제10권3호
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• pp.177-186
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• 1996

The effects of salt are studied on control of weeds and growth of Korean turfgrass(Zoysia japon-ica Steud.). And the mobility of salt were determined in a lawn field. At post-emergence stage, the growth of the 13 weeds such as Trifolium repens, Erigeron canadensis, Artemisia prieceps, Equi-setum arvense, etc were controlled by treatment of salt and salt water, Pea-annua and Equisetum arvense were tolerant to salt compared with the other 11 weeds. At pre-emergence stage, the salt controlled the germination of the weeds in soil. 300~500 kg /10a salt and 20~30 % salt waterwere enough for the control of weeds, However, salt water injuried the lawngrass except the dormancy stage. The mobility of salt in soil was increased by rainfall. After 160mm of rainfall, the salinity in the soil treated with salt 500kg /l0a was below 0.3 ms/cm in surface soil and about 0.1 ms /cm in soil 30 cm depth. Key words: Soil environmental survey, Korean turfgrass, Salt, Salt water.

• Journal of Animal Science and Technology
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• 제64권2호
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• pp.218-234
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• 2022

Urbanization is usually followed by changes in eating habits, with a specific trend toward the consumption of ready-to-eat products, such as processed foods. Among the latter, meat products are known contributors to high dietary sodium owing to salt addition. Salt plays an essential role in maintaining the quality of meat products in terms of acceptability and safety. However, an excessive salt intake is linked to high blood pressure and cardiovascular diseases. Hence, several studies have been competing for the discovery of salt alternatives performing in a similar way as common salt. A number of replacements have been proposed to reduce salt consumption in meat products while taking into account consumer preferences. Unfortunately, these have resulted in poorer product quality, followed by new adverse effects on health. This review addresses these recent issues by illustrating some established approaches and providing insight into further challenges in developing low-salt meat products.

• 한국식품영양학회지
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• 제22권2호
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• pp.238-245
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• 2009

The principal objective of this study was to investigate the association of variable salts with the hardness of cubed white radish. We analyzed the contents of domestic sun-dried salt, Chinese sun-dried salt, domestic refined salt, Australian rock salt and Australian industrial sun-dried salt in the radish samples. Our assessment of the water content of variable salts showed that domestic refined salt was highest(7.27%) and Australian rock salt was lowest(0.16%). The NaCl contents of variable salts were as follows : 93.23% in refined salt, 93.76% in Australian rock salt, 87.85% in domestic Shinan sun-dried salt and 87.98% in Chinese sun-dried salt. The content of insoluble matter in water were $0.03{\sim}0.05%$ in all salts except 0.85% in Australian industrial sun-dried salt. The pH values of salts were as follows : 8.93 in domestic sun-dried salt, 8.62 in Chinese sun-dried salt, 6.69 in refined salt, 5.83 in Australian rock salt and 6.41 in Australian industrial sun-dried salt. Regarding the mineral component content assays, domestic salt was found to harbor lower Na content but far higher Mg, K, Ca contents than other salts. In our evaluation of the hardness of cubed white radish, we detected a continuous increase in the hardness of cubed white radish soaking in a 4% salt solution of domestic Shinan natural salt, but an initial increase followed by a decrease in the hardness of cubed white radish soaking in a 4% solution of the other salts.