• Journal of Nutrition and Health
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• v.17 no.1
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• pp.31-40
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• 1984

A new microassay was proposed for the determination of serum thiobarbituric acid(TBA) value greatly enhanced by ferric ion under anaerobic condition. One ${\mu}mole$ of $FeCl_{3}$ per $10{\mu}l$ of serum was added to the TBA reaction mixture containing serum protein precipitate. The reaction mixture was heated on boiling water-bath for 50min under $N_{2}$ flushing. The sensitivity of this assay was greatly enhanced by 40 times comparing with that of Yagi's method (1976). In favour of the enhancement, this test could be measured by colorimetry or spectrophotometry with the sample size of $10-20{\mu}l$ serum. The sensitivity and reproducibility were also improved by means of partial dehydration of the butanol extract with $(NH_{4})_{2}SO_{4}$ salting-out. Serum TBA values of healthy human at different age groups were determined by this proposed method.

• Korean Journal of Food Science and Technology
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• v.23 no.3
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• pp.330-335
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• 1991

The values of water activity in the different concentrations of NaCl and sodium lactate were measured by hygrometer in the water-sorbitol systems. Interaction of NaCl and sodium lactate was evaluated by Raoult's law. The discrepancy between experimental and theoretical value by the Raoult's law was defined as interaction between water-sorbitol and added solutes in the systems. The changes of interacted water and solutes were observed in whole range of water activity. The value of interacted water (water: sorbitol=1 : 1.1241) obtained by added sodium lactate was found to be higher than sodium chloride. The amount of interacted solute reached maximum about Aw 0.87, while the interactions between added solute and sorbitol showed an increasing tendency below Aw 0.87.

• Journal of Animal Science and Technology
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• v.47 no.6
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• pp.1009-1016
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• 2005

This study was carried out to investigate the effects of substituting NaCl by sodium citrate, potassium lactate and calcium ascorbate (40%) on the quality characteristics of emulsion-type sausages. The pH of emulsion-type sausage of the substitution NaCl with sodium citrate were higher than those of control and the other(P<0.05). The CIE L* value emulsion-type sausage of the substitution NaCl with sodium citrate were higher than those of control and the other(P<0.05). The CIE a* value emulsion-type sausage of the substitution NaCl with potassium lactate were higher than those of control and the other, but CIE b* value were lower(P<0.05). The hardness and gumminess of emulsion-type sausage of the substitution NaCl with sodium citrate were higher than those of control and the other. The Na content of emulsion-type sausage of substitution NaCl with calcium ascorbate were lower than those of control and the other, but Ca content were higher(P<0.05). The K and Fe content of emulsion-type sausage of the substitution NaCl with potassium lactate were higher than those of control and the other(P<0.05). The saltiness of emulsion-type sausage of the substitution NaCl with sodium citrate were higher than those of control and the other(P<0.05). The flavor of emulsion-type sausage of the substitution NaCl with calcium ascorbate were higher than those of control(P<0.05).

• Journal of the Korean Society of Food Culture
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• v.21 no.6
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• pp.653-660
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• 2006

Some quality characteristics of tofu prepared with cuttlefish ink were investigated to study the effects of various of coagulants. Each concentration of coagulant was determined as 0.2% of GDL, 0.3# of $MgCl_2$, 1%^ of $CaCl_2$, 1.5% of $CaSO_4$ and 0.6% D-gluconic acid calcium by pre-experiment. Also, the optimum concentration of added cuttlefish ink was chosen as 3%(diluted in twenty times). The yield of inky tofu prepared with GDL as coagulant was the highest. According to prepared with $MgCl_2$ was the highest. The result of microstructure was examined by SEM, the particles of inky tofu coagulated with GDL and D-gluconic acid calcium were small and uniformity. In overall acceptability of sensory properties, inky tofu coagulated with GDL was the highest in score. In the color of inky tofu, L value and a value were the highest coagulated with GDL, but that coagulated with $CaCl_2$ had the highest b value. In the texture properties of inky tofu, hardness, gumminess and brittleness were the highest coagulated with D-gluconic acid calcium. A positive correlation was observed between the pH of tofu whey and acidity. Sensory properties of roasted nutty flavor, hardness, cohesiveness and springiness were positively correlated with the acceptability.

• Korean Journal of Environmental Agriculture
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• v.18 no.1
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• pp.41-47
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• 1999

To investigate the combined effect of gamma ray irradiation and NaCl treatment on Tradescantia somatic cell pink mutations, potted plants of Tradescantia 4430 were evenly sprayed with NaCl solution(170mM) 24 hours before irradiation(NaCl+${\gamma}$) and after irradiation(${\gamma}$+NaCl). Irradiation doses were 0.3, 0.5, 1.0 and 2.0 Gy of gamma-ray. The plants irradiated only with gamma radiation were used as control group(CT). Frequency of pink mutation increased linearly with irradiation close and the peak interval of elevated mutation frequencies appeared during 6∼12 days aver irradiation in all the experimental groups. The slope of dose-response curve in CT was 5.99($r^2$=0.99), while it were 4.55($r^2$=0.98) in NaCl+${\gamma}$ and 4.33($r^2$=0.99) in ${\gamma}$+NaCl. It seemed that pre- and post-treatment of NaCl had a protective effect it against radiation-induced cell damages since it decreased the slope value by more than 24%. It is suggested that protective effect on DNA damages can be invoked in irradiated stamen hair cells by NaCl treatment.

• Korean Journal of Plant Resources
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• v.11 no.3
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• pp.272-278
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• 1998

This study was carried out to investigate the functional properties such as nitrogen solubility, emulsifying property , foaming capapcity , water and oil absorption of Camellia (Camellia japonica .) seed protein isolate in condition of distilled water and 0.5M NaCl solution at pH 2.0∼10.0. Nitrogen solubility of Camellia protein isolate in distilled water showed the minimum value at pH 4.0 and increased at pH lower or higher than the isoelectric point(pH 4.0). It was 90.0 %at pH 10.0 Nitrogen solubility of 0.5M NaCl solution showed a similar pattern with that of distrille dwater but was higher than that of distilled water except pH 2.0 and pH 10.0. Emulsifying activity of Camellia seed protein islate showed the minimum value at pH 4.0, but was higher at ether value of pH. Emulsifying stability of protein isolate was stable by heat treatment for 30min, at 80℃ and increased in 0.5M NaCl solution more than that of distille dwater. Foaming capacity of Camellia seed protein isolate in distill3ed water showed the minimum value near the isoelectric point, While it changed little at other values of pH. Foaming stability slowly decreased as, but didn't make a significant difference as time was delayed . Oil absorption was 1.4ml per a sample of 1g and water absorption was 0.9ml per a sample of 1g. The former was higher than the latter . The content of total amino acid of Camellia protein isolate was 43.67% and the major total amino acid of Camellia protein isolate was 43.67% and the major total amino acid was in the order of glutamic acid , arginine, aspartic acid, and leucine.

• Food Science and Preservation
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• v.30 no.6
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• pp.969-982
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• 2023

This study evaluated the impact of blanching pak choi stems and leaves in various solutions (distilled water, 2% NaCl, and 2% citric acid) at 100℃ on their quality characteristics. The highest stem heating loss was observed in the sodium chloride solution (S-NB) at 15.10% (p<0.001), and the highest leaf heating loss was in L-NB at 11.44% (p<0.001). No significant variation was found in the moisture content of both stems and leaves. Relative to the control, the L value (lightness) of the stem decreased while the b value (yellowness) increased (p<0.05). In the leaves, the a value (redness/greenness) and b value increased in L-CB, whereas they decreased in other groups (p<0.05). S-NB exhibited the highest true retention (TR) of total polyphenol content (TPC) in stems (p<0.01) and the highest TR of total flavonoid content (TFC) as well (p<0.001). For leaves, the highest TR of TPC and TFC was in L-WB (p<0.001). In terms of antioxidant activity, S-NB in stems and L-WB in leaves showed the highest scavenging activity measured by DPPH and ABTS⁺ assays (p<0.001). Microorganisms were absent in all pretreatment groups but present in the control. The results suggest that blanching pak choi stems in 2% NaCl solution and leaves in water optimally preserves biologically active compounds and nutrients.

• Journal of fish pathology
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• v.4 no.1
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• pp.31-39
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• 1991

Vibrio sp. S-1-2 was isolated from seawater in the Masan bay and its bacterial characteristics and bioaccumulation of $CdCl_2$ in the cell were investigated. As the result of microscopic and biochemical test, the S-1-2 strain was identified to Vibrio sp. and this strain can be tolerated even in 200 ppm $CdCl_2$ media, however its growth was inhibited. In 25 ppm $ZnCl_2$ media, the growth of Cd resistant Vibrio sp. S-1-2 was promoted at later stage of growth. The growth of Vibrio sp. S-1-2 was inhibited on 25 ppm $CuCl_2$ and $PbCl_2$ media and was not able to grow in 25 ppm $HgCl_2$ media at all. The uptake of cadium in the cells was increased exponentially with increasing concentration of $CdCl_2$ in media. But the uptake rate of cadmium was suddenly inhibited at 50 ppm $CdCl_2$ media. Optimal pH and NaCl concentration for bioaccumulation of $CdCl_2$ were 8-9 and 1-2%, respectively. In the case of pH, maximum dpm value was found at pH 7 after 96 hours culture and in the case of NaCl concentration, it was detected in 2% NaCl media after 36 hours culture.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.6
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• pp.331-340
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• 1988

Using the oceanographic data during 196s~ 1983, the seasonal variation of the water type in the Tsushima Current is discussed by analyzing the thermosteric anomaly $(\delta_T)$. By investigating with the index of $33.8\%_{\circ}$ in salinity, it is shown that the low saline water inflowed through the Korea Strait affects the variations of water type in surface layer from summer to fall. On the sea surface, the value of $\delta_T$ is affected mainly by the sea surface temperature (SST). However, in summer, $\delta_T$ is temporarily influenced by the transitional characteristic of the surface salinity. It has the minimum value in winter when the SST is the highest and the sea surface salinity is the lowest. In fall, it decreases as the SST decreases. Specifically, the value of $\delta_T$ is 779 cl/t in August in the region of Korea Strait and 667 cl/t in September in the East Coast of Korea. These values are larger than that of the Kuroshio where is 622 cl/t in August. This phenomenon is due to the inflow of low saline water into these area during summer. In loom depth, the seasonal variation of the $\delta_T$ is not so significant as the surface and is mainly dependent on the annual temperature variation. In general, $\delta_T$ decreases as the Tsushima Current flows to the north.

• Journal of the Korean Society of Clothing and Textiles
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• v.36 no.3
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• pp.259-268
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• 2012

This study suggests quantitative guidelines for inside clothing temperatures to improve the heat tolerance of 20's females in summer. First, the inside clothing temperatures ($T_{cl}$) of each subject was measured in daily use. The subjects were asked to record subjective thermal sensations, clothing items worn, clothing weight, and activities during an experiment designed to determine the comfort zone of $T_{cl}$. In a thermally neutral state, the comfort zone of $T_{cl}$ was decided on a mean value $T_{cl}{\pm}1{\sigma}$. Second, the subjects were asked to wear clothing that would enable them to feel 'slightly warm but still comfortable'. The rest of the processes were the same as previous steps that were designed to understand the way and degree of clothing control. The comfort zone of $T_{cl}$ was decided in the same manner as the previous step. The two comfort zones were combined and named the combined comfort zone of the definitive comfort zone. The results were as follows: 1. Thermally comfortable $T_{cl}$, Hcl were $34.0{\pm}1.1^{\circ}C$, $40{\pm}9%%RH$ and the thermally comfortable ambient climate was $25.0{\pm}1.6^{\circ}C$, $53{\pm}7%$RH. 2. When subjects were asked to wear 'slightly warm but still comfortable', there were difference in thermally comfortable $T_{cl}$, clothing weight and clothing layer by subject. 3. In this study, the optimal $T_{cl}$ was decided on the mid-point of the definitive comfort zone of $T_{cl}$.