• Food Science and Preservation
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• v.20 no.1
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• pp.37-44
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• 2013

To investigate the usability of the bitterns produced during salt manufacture, the characteristics of soybean curds coagulated with bitterns like solar salt bitterns (SSB), dehydrated salt bitterns (DSB), concentrated sea water (CSW) and bitterns produced during the storage of solar salt (BSS) were measured. The Mg contents of all the bitterns were the same, but the Na content of the BSS was 1.0-2.0 times as high as that of the other bitterns. The yield of the soybean curds did not differ with the addition of coagulants, except for the CSW. However, the soybean curds were acquired in large quantities by the DSB and CSW. The mg and Na contents of the soybean curds that were made with the bitterns were higher than those of $MgCl_2$. The heavy metals were below 3 ppm in the curds, especially those produced by the CSW, but Pb was not detected. Among the mechanical characteristics of the soybean curds, their adhesiveness was not affected by the coagulants, but the mechanical hardness of the curds produced by the DSB and CSW was lower. The sensory evaluation showed that the curds that were produced by the bitterns were more highly preferred than those produced by $MgCl_2$. In particular, the soybean curd that was made with the CSW was favored due to its soft texture. The results of this study, particularly the high yield of the curds that showed a soft texture, showed that the bitterns, especially the CSW, could be used safely and economically.

• 건강소식
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• v.36 no.7
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• pp.28-29
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• 2012

간수치는 간 기능의 저하 여부를 보는 혈액검사상 수치를 말한다. 간수치가 정상이라고 반드시 간이 건강하다는 것은 아니고, 반대로 간수치가 높다고 모두 나쁜 경과를 취하는 것은 아니다. 다만 어떤 원인이든 간세포가 파괴된 것은 분명하기 때문에 간수치가 높으면 원인을 밝히는 것이 바람직하다.

• Water for future
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• v.56 no.3
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• pp.109-112
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• 2023

• The Monthly Diabetes
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• s.220
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• pp.12-13
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• 2008

간은 체내에서 영양소의 합성, 분해, 저장, 운반, 대사산물의 처리 능력을 가지고 있어 '인체 내의 거대한 화학공장'이라고도 한다. 인슐린과 글루카곤은 에너지 대사 조절에 관여하는 호르몬으로 간 내에서 당의 대사에 도움을 준다. 하지만 이 호르몬들의 정상적인 대사는 인슐린저항성과 제 2형 당뇨병에 의해 방해를 받게 된다. 따라서 간수치가 높아 간질환이 동반되는 당뇨병의 경우에는 혈당조절에 더욱 어려움이 있다. 간기능 향상에 도움을 주며 혈당도 조절을 잘 하기 위해 어떻게 식사를 해야 하는지 알아보자.

• The Korean Publising Journal, Monthly
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• s.3
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• pp.13-13
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• 1987

• 농업기술회보
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• v.47 no.3
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• pp.28-31
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• 2010

• Applied Chemistry for Engineering
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• v.27 no.4
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• pp.427-432
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• 2016

The purpose of the research was to examine the utilization of waste bittern from salt farm as a source for producing magnesium (Mg). In this work, a precipitation process for recovering Mg, where Mg is precipitated as $Mg(OH)_2$ by the addition of NaOH solution, was investigated. At the NaOH/Mg molar ratios of 2.70 : 1 to 2.75 : 1 and pH 9.5-10, > 99% of Mg could be precipitated from the bittern. The molar concentration of NaOH solution added as an alkaline reagent had no significant influence on the recovery efficiency of Mg precipitate. The particle size of Mg precipitate was strongly affected by the flow rate of caustic addition. The faster the flow rate of caustic addition, the smaller particles were formed. The Mg precipitate recovered was 100-120 g per 1 L of bittern and contained 94% $Mg(OH)_2$ after washing with water. Our results showed that the bittern can be used as a potential resource for Mg production.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.8
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• pp.996-1002
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• 2009

This study was carried out to improve quality and increase anticancer effect of baechu kimchi by changing various kinds of salt. The baechu cabbages were brined with purified salt (P), natural sea salt (NS), natural sea salt without bittern (NS-B) or baked (Guwun) salt (G) and mixed with other ingredients. Thereafter, the kimchis were fermented for 7 days at $15^{\circ}C$. The changes in pH and acidity of the P and G kimchis were slower than those of NS and NS-B kimchis. NS-B and G kimchis promoted the growth of Leuconostoc sp.; however, it inhibited the growth of Lactobacillus sp. when compared with P and NS brined kimchis. The sensory evaluation results indicated that NS-B and G kimchis were better than P and NS kimchi in taste, color and overall acceptability. Rheological property of texture (cutting strength) of NS-B and G brined kimchis was also much better. Anticancer effects of the kimchi juices and methanol extracts were investigated on AGS human gastric adenocarcinoma cells and HT-29 human colon carcinoma cells by MTT assay. NS-B and G kimchis significantly retarded the growth of both cancer cells compared to P and NS kimchis. From these results, kind of salt is very important when kimchi is prepared. It proved that removing bittern from natural sea salt is good ancient tradition when brining the cabbage. Using the baked salt is also a better method to improve the quality and anticancer effect of kimchi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1036-1041
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• 2014

This study compared quality changes among brined baechu cabbages manufactured by various salting methods and types of salt. Brine, brine and dry salting, and dry salting were used as salting methods. When baechu cabbages were salted by dry salting method, the salinity of brined baechu cabbage increased compared to salting by other methods, even though the quantity of salt used was small. In addition, salinities of leaf and stem were relatively equal among brined baechu cabbages using dry salting method compared to those of other methods. When baechu cabbages were salted using dry method at different salt concentrations (3%, 5%, and 10% of weight of baechu), brined baechu cabbage showed suitable salinity (1.41~1.42%) at 5% salt concentration. Among brined baechu cabbages prepared using dry salting method with different types of salt (purified salt, solar salt, and bamboo salt), bamboo salt produced the highest salinity. Brined baechu cabbages with solar salt and bamboo salt showed significantly lower counts of total aerobic bacteria and higher counts of lactic acid bacteria than others. These results indicate that baechu cabbage can be salted equally, and the amount of salt used can be reduced when baechu cabbage is salted using dry salting method. In addition, using solar salt and bamboo salt can increase the quality of brined baechu cabbage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.2
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• pp.203-209
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• 2008

Recrystallization characteristics of salt after removing bittern and impurities from solar salt (SD) were investigated. To remove the bittern, the SD was treated at 30, 40 and $50^{\circ}C$ under 95% humidity. 86% of the bittern was removed when the SD was kept at $30^{\circ}C$ for three weeks. Total amount of impurity in SD was 6.94% (w/w) with organic impurity (5.58%) and inorganic impurity (1.36%). Most organic impurities (89%) were soluble. When the SD was roasted at $350^{\circ}C$ for 40 minutes, 90.14% of the soluble organic impurities were removed; however, the removable organic impurity was reduced, when the SD roasted for 50 minutes at $350^{\circ}C$. L* value decreased while a* and b* values increased when the SD was roasted until 40 minutes at $350^{\circ}C$. In contrast, L* value increased while a*, b* values decreased with SD roasted over 50 minutes at $350^{\circ}C$. The size of recrystallized pure salt was positively correlated to temperature and depth of salt solution, while the crystallization time was negatively correlated to temperature and salinity. Yield of recrystallized salt was negatively correlated to temperature. Overall acceptability tended to increase at low crystallization temperature and high salinity.