• Journal of the East Asian Society of Dietary Life
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• v.4 no.3
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• pp.123-133
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• 1994

The ground pork patties were made to add two level of sodium chloride(2.5%, 3.0%) and replace part(50%) of the sodium chloride(NaCl) with either potassium chloride(KCl), magnesium chloride(MgCl2) or calcium chloride(CaCl2). These samples were analyzed for their chemical composition, VBN value, TBA value, microbial counts, and cooking loss. The ground pork with NaCl 2.5% was more desirable in saltness than the ground pork with NaCl 3.0%. Replacing 50% of the sodium chloride with potassium chloride was more desirable to flavor, color, juiciness, and overall acceptability than replacing 50% of the sodium chloride with either magnesium chloride or calcium chloride. The ground pork with NaCl 2.5% or NaCl 1.25% ＋KCI 1.60% had higher pH value than the ground pork with NaCl 1.25% ＋MgCl2 0.67% or NaCl 1.25% ＋CaCl2 0.79%. The ground pork with the ground pork with NaCl 2.5% had lower VBN value than the ground pork with either NaCl 1.25%＋KCI 1.60%, NaCl 1.25% ＋ MgCl2 0.67%, or NaCl 1.25% ＋CaCl2 0.79%. The ground pork with NaCl 1.25% ＋ CaCl2 0.67% had higher increase in total colony count than the ground pork with NaCl 2.5% or NaCl 1.25% ＋ CaCl2 0.79%. Cooking loss of ground pork with NaCl 2.5% was lowest and cooking loss of ground pork with NaCl 1.25% ＋ KCl 1.60% was highest. Potassium chloride would not be a substitute for sodium chloride in cooking loss and total colony count but potassium chloride more closely approximated the sensory properties of sodium chloride than either magnesium chloride or calcium chloride.

• Journal of Environmental Science International
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• v.11 no.10
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• pp.1023-1030
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• 2002

The effects on photosynthesis of NaCl(0, 0.2, 0.4, 0.6, 0.8 or 1.0 M) were examined in etiolated barley seedlings. Chlorophyll(Chl) a, Chl b and carotenoid contents, Chl a fluorescence and quenching coefficients of Chl fluorescence have been determined in the primary leaves of etiolated barley seedlings cultivated under low light(60 $\mu$㏖ $m^{-2}\;s^{-1}$). Chl a, b, and carotenoid contents were decreased remarkably in comparison with the control at 0.4 M NaCl. However, the value of Fo and Fv were decreased at 0.6 M NaCl and the ratio of Fv/Fm were deceased at 1.0 M NaCl. Chlorophyll synthesis was seriously inhibited from 0.4 M NaCl, and the photosynthetic electron transport system was inhibited from 0.6 M NaCl. Quantum of photosystem II reaction center was inhibited at 1.0 M NaCl. The effects of NaCl on the Chl content were raised in a 6 hrs, but the effects of NaCl on the value of Fo, Fv and Fv/Fm were raised in 30 hrs. The value of qP was decreased in comparison with the control at all concentrations, but there was a small change in the value qE. These results provide evidence that NaCl inhibited effects of various concentration of NaCl were inhibited quinone redox, however, proton gradient between thylakoid membranes was little damaged.

• Journal of Navigation and Port Research
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• v.27 no.6
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• pp.669-675
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• 2003

Using a SQUID magnetometer, the diamagnetic susceptibility of NaCl aqueous solution was measured with high accuracy in a magnetic field of up to 6 Tat 25$\pm0.05^{\circ}C$. The NaCl concentrations adopted in this experiment were 0 (water), 7.5, 15, 23, 26.2, 26.6 and 100% (crystal) with the concentration error of $\pm$0.04%. Experimental data was compared with the calculated value of susceptibility derived from dependence of the vapor pressure on NaCl concentration As a result, our measured value was almost in accordance with the calculated value. It was found that the diamagnetic susceptibility shows a decrease of approximately 10% within the saturated concentration (26.2%) and that the susceptibility is one of the effective cause for the concentration dependence in the gas-liquid interface deformation of the NaCl solution.

• Korean journal of food and cookery science
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• v.9 no.1
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• pp.43-51
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• 1993

Buckwheat protein isolate was tested for the effects of pH, addition of sodium chloride and heat treatment on solubility, emulsion capacities, emulsion stability, surface hydrophobicity, foam capacities and foam stability. The solubility of buckwheat protein isolate was affected by pH and showed the lowest value at pH 4.5, the isoelectric point of buckwheat protein isolate. The solubility significantly as the pH value reached closer to either ends of the pH, i.e., pH 1.0 and 11.0. The effects of NaCl concentration on solubility were as follows; at pH 2.0, the solubility significantly decreased when NaCl was added; at pH 4.5, it increased above 0.6 M; at pH 7.0 it increased; and at pH 9.0 it decreased. The solubility increased above $80^{\circ}C$, at all pH ranges. The emulsion capacity was the lowest at pH 4.5. It significantly increased as the pH approached higher acidic or alkalic regions. At pH 2.0, when NaCl was added, the emulsion capacity decreased, but it increased at pH 4.5 and showed the maximum value at pH 7.0 and 9.0 with 0.6 M and 0.8 M NaCl concentrations. Upon heating, the emulsion capacity decreased at acidic pH's but was maximised at pH 7.0 and 9.0 on $60^{\circ}C$ heat treatment. The emulsion stability was the lowest at pH 4.5 but increased with heat treatment. At acidic pH, the emulsion stability increased with the increase in NaCl concentration but decreased at pH 7.0 and 9.0. Generally, at other pH ranges, the emulsion stability was decreased with increased heating temperature. The surface hydrophobicity showed the highest value at pH 2.0 and the lowest value at pH 11.0. As NaCl concentrationed, the surface hydrophobicity decreased at acidic pH. The NaCl concentration had no significant effects on surface hydrophobicity at pH 7.0, 9.0 except for the highest value observed at 0.8 M and 0.4 M. At all pH ranges, the surface hydrophobicity was increased, when the temperature increased. The foam capacity decreased, with increased in pH value. At acidic pH, the foam capacity was decreased with the increased in NaCl concentration. The highest value was observed upon adding 0.2 M or 0.4 M NaCl at pH 7.0 and 9.0. Heat treatments of $60^{\circ}C$ and $40^{\circ}C$ showed the highest foam capacity values at pH 2.0 and 4.5, respectively. At pH 7.0 and 9.0, the foam capacity decreased with the increased in temperature. The foam stability was not significantly related to different pH values. The addition of 0.4 M NaCl at pH 2.0, 7.0 and 9.0 showed the highest stability and the addition of 1.0 M at pH 4.5 showed the lowest. The higher the heating temperature, the lower the foam stability at pH 2.0 and 9.0. However, the foam stability increased at pH 4.5 and 7.0 before reaching $80^{\circ}C$.

• 한국연소학회:학술대회논문집
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• 2001.11a
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• pp.137-141
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• 2001

The behavior of Cl is important to prevent HCl exhausted by incineration of RDF. Because RDF is composed of municipal wastes, its calorific value is very various. Thus components of RDF are to be analyzed and elemental analyze and calorific value are to be done. And in order to find the behavior of Cl during RDF combustion, Cl included in exhaust gas and ash is captured and analyzed. RDF which made by municipal and $Ca(OH)_2$ with regular ratio(Ca/0.5Cl) is incinerated in fluidized bed combustor. Cl included in exhaust gas and fly ash is captured and analyzed. Finally the change of Cl concentration included in exhaust gas and ash is analyzed and the behavior of Cl is investigated.

• Journal of Environmental Health Sciences
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• v.17 no.1
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• pp.74-78
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• 1991

This study was performed to investigate the effect of heavy metals and CN on BOD$_{5}$ measurement. The results were as follows: 1. The BOD$_{5}$ value decreased 20% in Cd(CdCl$_{2}$) 3.0mg/l, Ni(NiCl$_{2}$) 7.0mg/l, Cu(CuCl$_{2}$) 0.5mg/l, Pb($Pb(NO_{3})_{2}$) 9.0mg/l, Cr($K_{2}Cr_{2}O_{7}$) 1.0mg/l respectively. 2. The BOD$_{5}$ value decreased 10% in Zn($Zn(NO_{3})_{2}$) 5 mg/l, Fe(FeCl$_{3}$) 20mg, /l, and 25% in CN(KCN) 5mg/l, and 40% in Hg(HgCl$_{2}$) 0.2rng/l. 3. In Comparion with BOD Rapid Analyzer, the above mentioned heavy metals concentrations have no effect on BOD$_{5}$ value of that analyzer except CN.

• Journal of Korean Society for Quality Management
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• v.48 no.1
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• pp.125-147
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• 2020

Purpose: This study would measure the users'perceived overall quality level of A automobile Company, which has leading market power in the domestic automobile market and analyze the causal relationships in the quality value process Model to quality capability, customer value and loyalty based on that. Especially, this study would analyze the relative impacts of the users'perceived risks appearing in the quality value process model of the formation of Quality Factors(QF), Customer Value(CV), and Customer Loyalty(CL) and analyze the moderating effect of the causal relationships among the components. Methods: For an analysis of causal relationships connected to QF, CV, and CL of the customers who purchased Auto manufacturer A's automobile users, 179 users who used within 3 years were utilized as samples for the analysis. As for QF, based on the Garvin(1988), the QF of automobiles were redesigned. For a structural equation analysis of the entire research model, the PLS(S(Partial Least Square) model was utilized. Results: As a result of an analysis, R2 of CV and CL was 0.652 for CV and 0.664 for CL, which was a very stable Goodness of fit. As a result of an analysis of the hypotheses of QF and CV, automobile performance, conformance, aesthetics, serviceability, and durability. In addition, it turned out that the perceived risk had a moderating effect on convenience, service availability, and perceived quality. Conclusion: This study found that the perceived quality risk appearing among automobile users had negative effects on the quality value process model to QF, CV and CL. In contrast, there were factors not affecting the users'quality value process in spite of the perceived risk. These factors can suggest important managerial implications in that they can be utilized as Auto manufacturer A's market-dominant strengths.

• Geomechanics and Engineering
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• v.25 no.3
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• pp.245-251
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• 2021

The present study investigated the ageing effect on compressibility, permeability and shear strength behavior of kaolin and bentonite samples in the presence of NaCl and CaCl₂ solutions. The compressibility, permeability and shear strength parameters were determined on the 60, 190, and 250 days cured samples. The results have shown that, the kaolin sample becomes more compressible in the presence Ca²⁺ ions with ageing. Generally, the normalized compression index values of bentonite samples increased at the end of 60 days and 250 days curing time periods. The normalized permeability value of kaolin decreased by ageing in the presence of Na⁺ ions almost twofold. The permeability values of bentonite increased both in NaCl and CaCl₂ solutions during ageing. In the presence of Na⁺ ions kaolin had higher max. shear stress value than Ca²⁺ ions. When the max. shear stress values of 0, 60 and 190 days samples were compared, it was seen that NaCl solution had no significant effect on the shear strength of kaolin sample. However, the shear strength of kaolin increased in the CaCl₂ solution during ageing. In the presence of Ca²⁺ ions the max. shear stress value of bentonite was higher. The results of this study have shown that ageing has significant effects on the compressibility, permeability and shear strength of kaolinitic and bentonitic clayey soils.

• Korean journal of food and cookery science
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• v.5 no.2
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• pp.9-17
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• 1989

This study was carried out in order to study the emulsifying properties of kidney bean protein isolate. Kidney bean protein isolate was tested for the purpose of finding out the effect of pH, addition of NaCl, and heat treatment on the solbulity and emulsion capacity, emulsion stability, surface hydropobicity and emulsion viscosity. The results were summarized as follows. 1 The solubility of kidney bean protein isolate was affected by pH and showed the lowest value at pll 4.5 which is isoelectric point of kidney bean isolate. When the kidney bean protein isolate was heated, the highest value observed at pH 2 and pH 7 was 96.11%, 97.41% respectively. 2. The emulsion capacity of kidney bean protein isolate was not significantly different with each pH. With addition of NaCl, emulsion capacity decreased steadily. When heated thr highest value observed at pH 2 and pH 7 was 82.91 ml oil/100 mg protein ($60^{\circ}C$), 82.08 m1 oil/100 mg protein ($80^{\circ}C$) respectively. 3. The emulsion stability was significantly higher at pH 4.5 than that of pH 2 and pH 7 (p 0.05) When NaCl was added, emulsion stability was generally increased after 2hrs. When heated, the highest value observed at pH 2 and pH 7 was 21.25% ($80^{\circ}C$),23.7%($100^{\circ}C$) respectively after 2hrs. 4. Surface hydrophobicity increased sharply as 0.2 M NaCl was added to pH 4.5. When heated, the surface hydrophobicity increased as the temperature increased. 5. The highest value of emulsion viscosity was observed at pH 4.5 and pH 7 when 0.2 M NaCl was added. Under heat treatment, the highest value was 48,000 cps at pH 4.5 ($40^{\circ}C$). In the case of pH 7, the highest value was 105,000 cpa at $100^{\circ}C$.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.9 no.2
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• pp.163-170
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• 1997

Solubility on $(LiBr+CaCl_2)$ in water has been measured systematically and compared with those of pure LiBr. It has been observed that there exists optimum value of $CaCl_2(LiBr+CaCl_2)$ in solubility when total$(LiBr+CaCl_2)$ concentration is higher than 57wt%. As total concentration increases up to 65wt%, it is found that the optimum value also increases monotonically. From the experimental results, a master plot has been constructed, with which optimum ratio of LiBr to $CaCl_2$ can be found in terms of total concentration. Vapor pressure of $H_2O/(LiBr+CaCl_2)$ solution with optimum contents of $CaCl_2$ has been observed to be changed negligibly at relatiely low temperature. However, as temperature increases, it is found that increasement in vapor pressure is significant.