• Journal of Conservation Science
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• v.28 no.4
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• pp.403-410
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• 2012

The brine treatment applied during the fabrication of forged high tin bronze objects is considered effective at the removal of surface oxide layers developed at elevated temperatures. There is not much information, however, available for the understanding of its exact effect and purpose. This work performed laboratory experiments to characterize the effect brine treatments produce on the surface of bronze objects during fabrication. Specimens were first made in the bronze shop of the Yongin folk village under varying conditions of brine treatments, and the results obtained were then used in the following laboratory experiments where the effect of brine treatments were investigated in terms of brine concentrations, alloy compositions and thermo-mechanical treatments. The results show that oxide layers generated at high temperature are easily removed by the brine treatment. It was found that the element, chlorine, played a key role in the removal of such oxide layers as opposed to the other constituent of the brine, sodium, makes no notable contribution. In bronze alloys containing 22% tin, this brine effect is obtained regardless of the application of forging as long as the brine concentration is over 0.5% based on weight. In alloys containing lead, however, no brine effect is observed due to the molten lead that emerges from inside the hot bronze specimen and forms a thin layer on its surface.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47 no.6
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• pp.402-408
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• 2002

Rice cultivar 'Janganbyeo' was cultivated by irrigating the saline waters of high salinity (3.0%) and medium saliniy (1.5%) for 4 days, and low salinity (0.5%) for 30 days at tillering, early meiosis and heading stage. Leaf injury due to salinity was most severe at tillering stage in 1999, but at heading stage in 2000. Heading date was delayed by 1 to 5 days by treatment of saline waters only at tillering stage. Culm length and panicle length were most severely shortened by treatment at early meiosis stage. Yield and yield components except for panicle number were decreased most by high salinity treatment regardless of growth stages. In particular, ripening ratio and grain weight among the yield components were decreased most conspicuously by the saline water treatment regardless of salinity and growth stage. Regarding grain weight grain-filling rate and duration, there is no remarked difference among the concentrations and treatment durations of saline water at tillering stage. However, their reductions were very different among the concentrations and treatment durations of saline water at early meiosis stage, being greatest when treated with high salinity for 4 days and followed by low salinity for 30 days. Also their reductions were very severe only when treated with high salinity for 4 days at heading stage.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1070-1076
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• 1998

The processing conditions of low salt mackerel (Scomber japonicus) fillet was investigated, in which fresh mackerel was filleted, salted in brine until the expected salt concentration reached, dried with cool air (3 m/sec, $10{\sim}20^{\circ}C$), and finally packed individually in polyvinyl chloride film. Salting time and salt concentration of brine decided the final salt level penetrated into the fillet. As the final salt level was fixed to $0.8{\sim}1.0%, salting for $15{\sim}20 hours with 5% or 10% brine at $5^{\circ}C$ was enough to get that level of salt. Formation of histamine during salting was negligible. Changes in VBN, salt soluble proteins, and histamine formation of salted mackerel fillet during the storage occurred more rapidly in cases of storage at $5^{\circ}C than af $-2^{\circ}C and $-20^{\circ}C. Oxidation of lipid during the storage progressed, however it was delayed longer then 100 days in case of storage at $-20^{\circ}C. Addition of sodium erythrobate or ginger extracts could provide some extent of browning retardation. The shelf-life of the salted mackerel fillet based on panel scores of brown color and rancidity appealed to be 14 days when stored at $5^{\circ}C, and more than 28 days in case of storage at $-2^{\circ}C and about 3 months stored at $-20^{\circ}C.

• Bulletin of Food Technology
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• v.26 no.2
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• pp.92-100
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• 2013

배추 절임 공정에서 위해 미생물로부터의 안전성 확보를 위한 위생적 세척 처리기술개발로 효율적인 재활용 시스템을 개발하고자 전기분해수를 활용하여 실험하였다. 전기 분해수의 농도는 100 ppm 으로 염수와 전해수의 비율을 1:9, 2:8, 5:5로 20회 반복 실험을 하였다. 그 결과 기존의 절임수 재활용 횟수인 3~5회를 훨씬 초과하여 10회 이상 반복하여도 총균수가 초기에 비해 2 log CFU/g 이상 감소된 결과를 나타내었다. 또한 재활용 처리된 염수의 pH나 산도 또한 초기에 비해 큰 차이를 보이지 않아 기존의 재활용 방법에 비해 효율적인 결과를 나타내었다. 조사되어진 바에 따르면 절임 공정에서 사용되어진 염수의 회수율은 70~80%에 달했으며, 절임공정에서 본 연구에서와 같이 전해수와 사용된 절임수가 1:9 또는 2:8 비율이 효율적일 것으로 판단된다. 재활용 처리되어진 염수로 절인 배추로 김치를 제조하여 관능평가를 한 결과, 기존의 방법으로 만들어진 김치와 큰 차이를 보이지 않아 본 재활용 시스템 방법은 기존의 시스템의 문제점으로 제기되었던 절인 배추의 성상 변화와 김치의 맛의 변화의 문제점을 해결할 수 있을 것으로 판단된다.

• Journal of Conservation Science
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• v.35 no.6
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• pp.621-630
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• 2019

A woodblock softening process using saltwater was investigated in order to reduce the cracks and distortion caused by the woodblock-making process and to make the woodblock softer and sculpturing easier. Although anatomical studies of woodblocks have been ongoing for years, little work has been done on softening treatments using natural materials. Hence, the purpose of this paper is to investigate the change in the physical properties of wood treated with saturated brine and the effect of salt on metal nails found embedded in woodblocks. After boiling for twelve h each in water and saturated brine, the saltwater-boiled specimens have longer drying times than the water-boiled specimens. Further, it was observed that salt particles penetrated the cells in the wood. As a result of exposing the copper and iron nails, which were stuck in each specimen, to a high humidity environment, the weight of the saltwater-boiled specimens increased due to the hygroscopicity of the salt. Corrosion of the nails also occurred. This result is similar to the problem that appears on the edge of a woodblock. In conclusion, it was shown that salt in the wood cells affects the corrosion of metal embedded in the wood.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.40 no.4
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• pp.494-503
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• 1995

The selection of salt tolerant rice variety needs an effective method in its testing. Salinity of irrigated water, 0.5% at seedling stage, 0.6% at tillering stage, and 0.9% at panicle formation stage were treated to test salt tolerance of rice using 45 cultivars. At tillering stage, salty water irrigation reduced plant height to 22.6% in early maturing rices(EMR), 30.5% in medium maturing rices(MMR), and 20.9% in medium-late maturing rices(MLMR), and also reduced number of tillers to 11.2% in EMR, 36.2% in MMR, and 36.0% in MLMR compared to rices grown in non-salty water irrigation. At panicle formation stage of rice, salty water irrigation affected plant height and tiller numbers that showed varietal differences. As salt tolerant rice cultivars, Daegwangbyeo, Namweonbyeo, Sinseonchalbyeo, Gyehwabyeo, and Daeyabyeo were selected. Jinbubyeo, Donghaebyeo, and Tamjinbyeo were weak in salty water irrigation.

• Proceedings of the Korean Society of Crop Science Conference
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• 2023.04a
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• pp.131-131
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• 2023

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.609-615
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• 2003

In the Kimchi manufacturing industry, the process of brining baechu produces a vast amount of high salinity waste water. To study if this brine can be recycled, the quality characteristics of Kimchi salted by waste brine(F), which was used five times successively, was compared with those salted using water after recycling filtration through sand (F1) and activated carbon (F2) columns. No significant difference in the salinity and soluble solid contents, during fermentation at 10 was observed among the samples, but the salinity and soluble solid contents of the F-sample were slightly higher than in the control. The F1 and control Kimchi showed similar pHs and titratable acidities, while the F-Kimchi had a lower pH and a higher acidity during fermentation. The numbers of total viable cells were highest in the F, and lowest in the F2-Kimchi, while the counts of lactic acid bacteria were lowest in the F-Kimchi. The sensory tests for appearance, odor, taste and overall acceptance showed that the F-Kimchi was the least desirable, the F2-Kimchi had lower sour odor and taste, and a higher toughness, than the others. The F1- and control Kimchi had similar sensory grades for appearance, odor, and tastes, and there were no significant difference in the overall acceptance, showing the possibility of recycling wastewaters as brine for the production of baechu Kimchi.

• Proceedings of the Korea Water Resources Association Conference
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• 2015.05a
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• pp.249-249
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• 2015

ASR(Aquifer Storage Recharge) 또는 ASTR(Aquifer Storage Transfer Recharge)과 같은 직접적인 지하수 인공함양기법은 대수층을 활용하여 수자원을 공급하고 관리하기 위한 적극적인 방안으로 고려될 수 있다. 이 중 ASTR 기법은 대규모 충적층이 발달한 강변 또는 하구에서 저류지 수생식물의 정화작용과 층적층의 물리/화학/생물학적 여과 기능을 활용하여 양질의 상수원수를 확보할 수 있는 기법이며, 수질이 나쁜 하천수를 직접 취수하여 정수처리하는 것에 비해 정수비용이 상대적으로 적게 들어 투자대비 경제적인 상수원수 확보기술이라 할 수 있다. 본 연구에서는 하구에 염수 대수층이 위치해 있다고 가정하였으며, 이러한 염수 대수층 내에 담수 주입 변화에 따른 지하 담수체의 거동을 4가지 시나리오에 따라 모의 및 분석을 통해 조사하였다. 염수 대수층 내에서 8개의 주입정과 1개의 양수정이 설치되어 있다고 가정하였으며, 주입정은 동심원 상에 등간격으로 위치해 있으며, 양수정은 동심원 중에 위치해 있다고 가정하였다. 본 연구에서 구성된 시나리오로 첫 번째는 주입정 8개 모두에서 동시에 주입되며, 1개의 양수정을 통해 양수되는 것이며, 두 번째는 7개의 주입정에 주입 그리고 1개의 주입정 폐쇄, 세 번째는 6개 주입정에 주입 및 양수정과 서로 마주보는 2개 주입정 폐쇄, 그리고 마지막으로 6개 주입정에 주입 및 서로 이웃한 2개 주입정 폐쇄이다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1525-1530
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• 2015

Doenjang made with various concentrations of salt solution such as 13, 14, 15, 16, 17, and 18% for making low-salt Doenjang. Physicochemical and sensory characteristics of Doenjang made with various concentrations of salt solution were analyzed. As a result, salt contents of Doenjang made with various concentrations of salt solution were 6.09~13.47%. Amino-type nitrogen showed a higher value when prepared with lower salt solution. The pH value increased with lower concentration of salt solution, whereas total acidity decreased with lower concentration of salt solution. The pH values and total acidity of Doenjang made with more than 16% salt solution were not statistically different. The reducing sugar content ranged from 1.39~6.30 mg/g, and higher salt content was associated with higher reducing sugar content. In the sensory descriptive analysis, Doenjang had the most salty taste at a salt concentration of 18%, whereas Doenjang at concentrations of 15%, 16%, and 17% did not show any statistical differences. In the consumer acceptance test, Doenjang made with 17% and 18% salt solution showed the highest score, followed by Doenjang made with 15% and 16% salt solution. In conclusion, the salty taste of Doenjang made with 16% salt solution might be used to make low-salt Doenjang. However, consumer acceptance of these Doenjangs was lower than that of Doenjang made with 17% and 18% salt solution.