• The Korean Journal of Food And Nutrition
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• v.10 no.2
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• pp.193-200
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• 1997

In order to manufacture the low salt and functional Kochujang, salt amount was reduced to 6% and chitosan was added to 0.25% to the Kochujang preparation. The contents of ash, moisture, crude fat and crude protein in Kochujang were not affected by the reduced salt concentration and chitosan addition. pH and titratable acidity were not significantly changed by the addition of chitosan. Ethanol content was higher in 6% salt Kochujang tan in 9% salt Kochujang and decreased by the addition of chitosan. Reducing sugar content was lower in 6% salt Kochujang than in 9% salt Kochujang and increased by chitosan addition. $\alpha$-Amylase activity was slightly inhibited by the addition of chitosan, however, $\beta$-amylase, acidic protease and neutral protease activities were not affected. Amino nitrogen and ammonia nitrogen contents were higher in 6% salt Kochujang than in 9% salt Kochujang, but ammonia nitrogen production was significantly decreased by chitosan addition. Also the growth of bacteria and yeasts were slightly inhibited by the addition of chitosan. From the above results we concluded that 0.25% chitosan was the good concentration to prepare the low salt and functional Kochujang.

• Korean Journal of Food Science and Technology
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• v.16 no.4
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• pp.443-450
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• 1984

Chemical and microbial changes during Kimchi (a group of Korean seasoned pickles) fermentation were carried out at various temperatures and salt concentrations. The time reaching optimum ripening of Kimchi varied depending upon fermentation temperature and salt concentration. At high temperature and low salt content Kimchi fermentation was faster than at low temperature and high salt content. The ratio of volatile to non-volatile acids reached its maximum at the optimum ripening time of Kimchi and decreased thereafter. Leu. mesenteroids, Lac. brevis, Lac. plantarum, Ped. cerevisiae, Str. faecalis and low acid producing Lactobacilli were isolated from Kimchi samples. However, the main microorganism responsible for Kimchi fermentation was Leu. mesenteroides and Lac. plantarum was the main acidifying organism. Total viable count increased rapidly in the beginning of fermentation and reached its maximum number at optimum ripening time and then decreased slowly as the acidity of Kimchi increased. While the total aerobic bacteria and fungi decreased during Kimchi fermentation, the yeast increased significantly at lower temperature.

• Clinical and Experimental Pediatrics
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• v.49 no.12
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• pp.1275-1281
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• 2006

Purpose : Cerebral edema in meningitis is a potentially complication. Hypertonic saline of various concentrations are frequently used to treat cerebral edemas in meningitis. We analyzed the safety and efficacy of osmotic therapy in cerebral edema by comparison of various hypertonic saline concentrations and mannitol. Methods : The medical records of 42 patients, who were followed up in the Department of Pediatrics, Busan Medical Center, from Jan. 2002 to Oct. 2005, were analyzed retrospectively. We measured intracranial pressure, mean flow velocity, and various laboratory parameters. Results : In cerebral edema developed in meningitis, intracranial pressure and symptoms were improved in treatment of hypertonic saline and mannitol. Serial bolus infusion of 3 percent hypertonic saline resulted in the best outcome. There was not a statistically considerable difference on the mean values of the intracranial pressure gap. On transcranial doppler, mean flow velocity was increased and pulsatilty index was decreased. Laboratory findings (osmolarity, Na, Cl, pH, lactic acid, Ca) were diffenent during the treatment period as opposed to K, Hb, bicarbonate, base excess. There was not a specific form of hypertonic saline used in meningitis treatment with cerebral edema. Conclusion : The therapy for cerebral edema in meningitis remains largely empirical. Serial bolus infusion of 3 percent hypertonic saline is better than other hypertonic salines. Various concentrations and different infusion methods of hypertonic saline statistically does not influence the result of treatment. More research aimed at improving cerebral edema treatment is needed to identify new, effective forms of treatment.

• Culinary science and hospitality research
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• v.5 no.2
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• pp.115-130
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• 1999

Preservative effects of natural preservatives, citric acid and salt on chopped garlic were investigated. Citric acid was very effective for the repression of bacteria multiplying and browning of chopped garlic in 0.5%~1% concentration. Salt had an effect on the repression of bacteria multiplying and browning color of chopped garlic except for 1% NaCl. Synergy effect between citric acid and NaCl was also very good for the decreasing of bacteria multiplying and the maintaining of Hunter color of chopped garlic. Compounded effect among the GF, CA and ascorbic acid was somewhat proper in the sensory evaluation of chopped garlic. And the sensory evaluation score was best in chopping size 3mm(diameter) of chopped garlic and viscosity 4500cp. of chopped garlic.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.3
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• pp.430-436
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• 2000

식품첨가제의 사용없이 저장성과 품질이 우수한 저염의 새우젓을 rokf하기 이한 바업으로 방사선 조사기술을 이용하였다. 식염농도를 각각 10%, 15%, 20%로 조절한 새우젓에 감마선을 조사한 후 15$^{\circ}C$에서 발효시키면서 일반성분, 염함량, 수분활성도, pH, 총균수 및 관능적 품질 변화를 조사하였다. 감마선 조사직후 및 발효기간 중 일반성분과 식염함량 및 수분활성은 감마선 조사에 의해 영향을 받지 않았다. 새우젓의 총균수와 pH는 식염농도와 감마선 조사선량이 높을수록 변화가 적었다. 관능검사 결과, 15%의 식염 첨가와 10 kGy의 감마선 조사 및 20%의 식염첨가와 5 kGy 이상의 감마선 조사를 병용처리한 새우젓을 발효시킨 경우 비조사구에 비해 적절한 미생물의 생육 억제로 저장기간 연장 효과를 보였고, 발효 10주까지도 관능적 품질이 적합하게 유지되었다.

• Journal of Ocean Engineering and Technology
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• v.2 no.2
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• pp.78-86
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• 1988

In order to investigate the corrosion pit occurrence and growth characteristic of M.E.F.(martensite encapsulated islands of ferrite) dual phase steel was made with a suitable heat treatment of raw material(SS41), a corrosion fatigue test was performed under rotary bending in the salt solution having a concentration from 0.01 wt percent to 3.5 wt percent. The fatigue strength of dual phase steel was remarkably decreased with an increase in concentration of salt solution; approximately from 63% to 80% in case of dual phase steel and from 40% to 71% in case of raw material. Corrosion pit occurred in the martensite phase and fatigue cracks from corrosion pits were selectively propagated in martensite phases. In the observation of corrosion pits at the origin of fatigue cracks, it had been found that corrosion pits were grown into hemispherical pits and a/c(the surface diameter, 2c and the depth, a of corrosion pit)was about 1.0-1.5regardless of the variation of salt solution concentration. The difference of corrosion pit depth growth rate was increased with an increase in concentration of salt solution according to an increase in stress level.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1385-1389
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• 2004

For the development of better Gulbi processing, brine salting method was applied for the Yellow croaker (Larimichthys polyactis). The changes of moisture contents, salt contents, and total microbial numbers in Yellow croaker were measured following different brine concentration (20, 30%), temperature (5, 25, 35$^{\circ}C$), and soaking time (1, 6, 12, 24 hours) by brine salting method. Rate of salt penetration into Yellow croaker muscle increased as higher brine concentration and higher dipping temperature. When compared to commercial products of Gulbi by dry-salting method, the moisture and salt contents in Yellow croaker showed similar values after treated with 20% brine at $25^{\circ}C$ for 1 hour. The weight of Yellow croaker increased about 4% when immersed it in 20% brine at 5$^{\circ}C$ for 24 hours. There was no weight change at $25^{\circ}C$ dipping temperature and reduced 7% of weight at 35$^{\circ}C$ dipping temperature. At 30% brine concentration, the weight of Yellow croaker reduced 1%, 9%, and 13% on weight at 5$^{\circ}C$, $25^{\circ}C$, and 35$^{\circ}C$, respectively. Total microbial counts in Yellow croaker muscle soaked at 30% brine showed 1 log lower numbers than 20%. The muscles had about 1 log higher microbial numbers than the treated brine solution. An ethanol extract of onion peel added to brine for giving better color and for preventing oxidation on Gulbi lipid. The treated group showed higher Land b values on Gulbi surface as well as antioxidant effect on the extracted oil.

• Food Science of Animal Resources
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• v.32 no.3
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• pp.323-329
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• 2012

In order to investigate the rheological properties of myofibrillar protein (MP) mixed with tapioca starch (TS; 0, 1, and 2%) at various salt concentrations (0.1, 0.3, and 0.45 M), viscosity, gel strength, differential scanning calorimeter (DSC) and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) were measured. Viscosity of MP increased with increasing salt concentrations (p<0.05), but not with the addition of TS. The addition of TS improved gel strength and cooking yield at all salt concentrations (p<0.05). DSC results demonstrated that the starting peak of TS gelation was observed at $55^{\circ}C$, however, no differences in peak were observed with various salt and TS levels (p>0.05). SDS-PAGE profile also showed no differences in protein bands for pork myofibrillar protein with various salt and TS levels. Based on the model study, pork model sausages with various levels of tapioca (0, 1, and 2%) and TG (1%) were manufactured. The pork model sausages with 2% TS increased pH and water holding capacity (p<0.05), while those with TGase (1%) increased most textural properties, regardless of the addition of TS. Thus, the combination of 1% TG with 2% TS improved the gel strength and water holding capacity in the meat products.

• Applied Biological Chemistry
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• v.13 no.3
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• pp.187-191
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• 1970

This experiment was carried out to isolate osmophilic yeasts for higher concentration of NaCl than 20 per cent may affect greatly the fermentation of soy sauce. 6 strains of yeasts were selected from the soy sauce mashes at the fermentating periods and identified observing their morphological characteristics. Their salt-resistance and effects upon the flavor of soy sauce were examined. The results obtained were as follows: (1) The strain $T_3,T_5,$ and $T_{11},\;T_8,\;T_9,\;and\; T_{10},$ selected were identified Saccharomyces cerevisiae group II, Debaryomyces nicotianae, Saccharomyces chevalieri, Saccharomyces rouxii and Saccharomyces rosei, respectively. (2) They were more salt-resistant on the liquid media than on the solid media in the case of cultures on the media containing more than 26 per cent of NaCl. (3) They were grown on the media containing 5-23 per cent of NaCl better than containing none of NaCl. (4) The strain $T_3,\;T_8,\;T_9,\;and\; T_{10}$ were grown on the media containing up to 28 per cent of NaCl, and $T_5\;and\;T_{11}$ up to 32 per cent of NaCl is the case of liquid cultures. (5) Among them, the strain $T_9$ showed the best alcohol fermentation ability and the best fermentative flavor, and $T_5\;and\;T_{11}$ formed moldy smell and pellicle.

• Journal of Oral Medicine and Pain
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• v.22 no.2
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• pp.241-252
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• 1997

본 연구는 임상검사 및 방사선 사진상 악관절장애로 진단된 환자중 물리치료,악관절 안정장치 등의 보존적 치료방법을 시행하였으나 증상의 개선이 별로 없는 퇴행성 관절질환이나 중등도의 개구제한을 가진 환자를 대상으로하여 aspirin을 이용한 활액성분 분석 및 악관절 도약술과 sodium hyaluronate의 주입을 시행한후 이에 따른 치료결과를 평가하기 위하여 시행되었다. 평균연령이 31.2세(21-42세)인 11명의 악관절 장애환자를 대상으로 하였다. 악관절 도약술과 sodium hyaluronate의 주입은 악관절의 동통과 개구제한의 해소를 위해 시행되었으며 그 결과를 시술전, 시술 즉시, 시술 1주후 및 4주후로 나누어 분석하였으며 활액 채취시 생리식염수의 희석에 의한 활액성분의 농도 변화에 따른 오차를 막고자 활액과 혈액내의 aspirin의 농도차를 이용하여 정확한 활액 성분농도를 측정하였다. 이상의 연구를 통하여 다음과 같은 결론을 얻었다. 1. 전체 환자의 생리식염수에 의한 악관절 활액의 희석계수는 1.4-12.9(5.5$\pm$4.2)로 상당히 넓은 범위를 나타내었다. 2. 만성 폐구성 과두걸림 환자군(n=7)의 생리식염수에 의한 활액의 희석계수 (6.2$\pm$3.5)는 퇴행성 관절질환을 갖는 환자군(4.4$\pm$5.7, n=4)과 유의한 차이가 없었다. 3. 만성폐구성 과두걸림군과 퇴행성 관절 질환군간의 활액성분의 농도는 유의한 차이가 없었으나 희석계수를 이용한 수정된 Hyaluronic acid와 총단백질의 농도는 만성 폐구성 과두걸림군의 경우에서 유의하게 더 높게 나타났다. 4. 악관절 도약술과 sodium hyaluronate의 주입 직후 만성 폐구성 과두걸림 환자군의 경우 평균 8.3mm의 추가적인 개구 증가로 유의한 차이가 관찰되었고 퇴행성 관절질환의 경우 평균 1.3mm의 추가적인 개구증가가 있었으나 유의한 차이가 관찰되지 못했다. 5. 시술전, 시술 1주후 및 4주후의 여러 검사항목을 비교한 결과 두 군에서 모두 시간의 경과에 따라 기능이상 및 동통 감소의 경향을 나타내었으나 유의하지는 않았으며 만성 폐구성 과두걸림의 경우 기능장애지수(dysfunction index) 와 최대개구시 동통의 정도는 시술전과 시술 4주후간에 유의한 차이가 관찰되었다.