• Asian-Australasian Journal of Animal Sciences
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• v.31 no.1
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• pp.123-128
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• 2018

Objective: This study was performed to determine effects of different curing salts on the quality of salamis and to assess feasibility of using NaCl-alternative salts. Methods: Various types of curing salts (KCl or $MgCl_2$) as well as NaCl (sun-dried or refined) were incorporated for processing of salamis. The proximate composition, fatty acids, nucleotide-related compounds, and free amino acids of the salamis were analyzed during 40 days of ripening. Results: The substitution of NaCl by KCl caused higher fat and ash content, but lower moisture content of the salami after 20 days of ripening (p<0.05). Compared with the sun-dried NaCl, use of KCl in salami also led to greater inosine 5'-monophosphate whereas refined NaCl had more inosine (p<0.05). KCl-added salami also had a higher C12:0, C17:1, and C20:0 than other types of salami (p<0.05). $MgCl_2-added$ salami had higher content of free amino acids compared to the other salamis (p<0.05). Conclusion: Alternative curing salts such as KCl and $MgCl_2$ could substitute NaCl in consideration of quality factor of a fermented meat product. Especially replacement of NaCl with KCl will be a suitable strategy for developing relatively low sodium salami products without compromising product quality.

• Analytical Science and Technology
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• v.21 no.5
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• pp.432-437
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• 2008

In this study, polysilanes were synthesized by electroreduction with different monomers such as $CH_3HSiCl_2$, $PhSiCl_3$, $CH_3SiCl_3$ and $(CH_3)_2SiCl_2$ by Mg electrodes under ultrasonic radiation. The effects of monomers and additives (p-dibromobenzene (DBB), naphthalene (NAPH) and anthracene (ANTH)) on the reaction rate were investigated. Polymerization of $PhSiCl_3$ among the four monomers showed the highest rate. p-dibromobenzene (DBB) was proved the most effective additive. Based on the observations, some possible reaction mechanisms of the polymerization were proposed.

• 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 $100^{\circ}C$.

• 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 Food Science and Technology
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• v.32 no.6
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• pp.1285-1290
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• 2000

The objective of this study was to evaluate the characteristics on the thermal denaturation of free drip released from pork loin during chilled storage using DSC (differential scanning calorimetry) with pH, concentration of NaCl and phosphate. The increasing of pH stabilized the heat resistance of the proteins in drip. A $T_1$ greatly increased of $T_{max}$ by $6.33^{\circ}C$ incline from pH 5.5 to 6.5. And increasing the concentration of NaCl destabilized the heat resistance of drip. $T_1$ showed the greatest reduction of $T_{max}\;(9.41^{\circ}C)$ in the presence of 5% NaCl. The presence of STPP (Sodium Tripolyphosphate) enchanced the thermal stability of pork drip by $5.84^{\circ}C$ in the presence of 0.5% STPP. As temperature increased from 40 to $100^{\circ}C$, lightness $(L^*)$ increased from 41.1 to 69.5, while redness $(a^*)$ decreased from 26.70 to 5.40. Particularly, both values of $L^*-$ and $a^*-$ greatly changed by 78% from 40 to $60^{\circ}C$.

• BMB Reports
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• v.32 no.5
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• pp.492-496
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• 1999

We have investigated the biochemical properties of the herpes simplex virus type 1 (HSV-1) DNA polymerase without the UL42 protein (Pol), purified from insect cells infected with a recombinant baculovirus containing the UL30 gene. BSA and DTT have inhibitory effects on dAMP incorporation. Pol showed a greater turnover rate of steady-state single nucleotide incorporation at 12 mM $MgCl_2$ than at 2 mM $MgCl_2$. However, it showed a greater processivity of DNA synthesis at lower $MgCl_2$ concentration (1 mM, 2 mM) than at a higher $MgCl_2$ concentration (12.5 mM). These results are consistent with a slow DNA dissociation at lower $MgCl_2$ concentrations. Pol does not incorporate a correct nucleotide into the primer with an incorrect nucleotide at the end; instead, it preferentially excises the incorrect nucleotide at the 3' end of the primer. Pol has DNA polymerase activity at pHs 6.5 and 7.5 but little at pHs 5.5, 8.5, and 9.5. It has exonuclease activity at pHs 6.5, 7.5, and 8.5 but little at pHs 4.5, 5.5, and 9.5. The finding that Pol has exonuclease activity but not DNA polymerase at pH 8.5 suggests that DNA binds to Pol, but deoxynucleotide binding or incorporation does not occur at pH 8.5.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.10
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• pp.1666-1673
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• 2020

Objective: To determine the effect of three salting treatments (control, 100% NaCl; T1, 60% NaCl and 40% KCl; T2, 50% NaCl, 40% KCl, and 10% MgCl₂) on meat quality of sausages during storage. Methods: Various types of curing salts were used for processing of salamis. Physico-chemical and sensory evaluation of the sausages were analyzed during 4 weeks of ripening. Results: The pH values and salinity contents were the highest in control, while they were the lowest in T2 at 4 weeks (p<0.05). Control and T1 had less thiobarbituric acid reactive substances than T2 at 2 weeks (p<0.05). The volatile basic nitrogen levels in T1 were similar to control and lower than T2 at 2 and 4 weeks (p<0.05). Moreover, T1 samples were redder and had a higher saturation index (C^⋆) value when compared to the others. T2 showed greater hardness, gumminess and chewiness when compared with the control (p<0.05). Control was comparable to T1 for sensory attributes. Conclusion: Sodium chloride may be partially substituted with potassium chloride without negatively influencing meat quality of sausages up to 4 weeks of storage. These results could help to develop low-sodium sausages.

• Microbiology and Biotechnology Letters
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• v.27 no.4
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• pp.278-285
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• 1999

In order to use heat shock promoter for the detection of toxic substances, dnaK promoter was amplified from E. coli genomic DNA by using a polymerase chain reaction(PCR) followed by sequencing and sub-cloning into the multi-cloning site of the plasmid, pUCD615. The pUCD615 is a broad-host-range vector containing promoterless lux operon originated from V.fischeri. The recombinant plasmid was transfered to E. coli DH5$\alpha$ through electroporation. The recombinant E. coli showed several patterns of bioluminescent responses to ethanol stress. The bioluminescent E. coli also showed responses to other toxic substances including FeK3(CN)6, CdCl2, p-nitrophenol and HgCl2. The increases of RLU(Relative Light Unit) were observed at 100ppm of FeK3(CN)6, 10ppm and 100ppm and 100ppm of CdCl2, 1ppm of 10ppm of p-nitrophenol and at 1ppm of HgCl2.

• Journal of Wetlands Research
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• v.11 no.3
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• pp.37-47
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• 2009

This research was conducted at the constructed wetland in Goheung reclaimed land, and water quality components were measured at the 12 points in 15 March 2008 and 10 January 2009, respectively. Temperature, pH, DO, EC and salinity components were measured at the field, and TOC, Cl-, COD, TSS, T-P and TN components were analyzed laboratory. Concentrations of field measured components at inflow points were higher than in constructed wetland. TOC concentration ratio of inflow water to constructed wetland water was higher in January, and Cl concentration ratio of it was higher in March. And, COD concentration ratio of it were 1.37 for March and 1.49 for January, respectively. T-P and T-N concentration ratios of it at inflow points were higher 3 times than in constructed wetland. Constructed wetland attenuated concentration of contaminated components inflow to it. Removal efficiencies of Cl-, T-P and T-N components in inflow water were high at the constructed wetland. removal efficiencies of Cl component were 83% for 1st monitoring and 76% for 2nd monitoring, this removal efficiency be caused by dilution effect of constructed wetland. removal efficiencies of T-P component were 67% for 1st monitoring and 69% for 2nd monitoring, and they of T-N component were 100% for 1st monitoring and 95% for 2nd monitoring. Abnormal removal efficiency of T-N component is caused that nitrogen in inflow water was a little. Removal efficiency of T-P component was higher in January, and T-N component was higher in March. This is caused by environmental difference between growing season and winter.

• Current Research on Agriculture and Life Sciences
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• v.10
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• pp.147-155
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• 1992

This study was conducted to get basic information for factors affecting protoplast fusion between Petunia hybrida 'Titan red' and Nicotiana sanderae. The experiments such as fusogen, time of PEG treatment, temperature at fusion, $CaCl_2{\cdot}2H_2O$ concentration in fusion solution, and $CaCl_2{\cdot}2H_2O$ concentration and pH in eluting solution were carried out to increase the fusion efficiency. The results obtained were as follows; Fusion between P. hybrida and N. sanderae was accelerated when the mixture of the protoplasts was treated with 30% PEG 6,000 solution containing 5.5 mM $CaCl_2{\cdot}2H_2O$ for 10 minutes at $25^{\circ}C$, and subsequently eluted with a eluting solution containing 50 mM $CaCl_2{\cdot}2H_2O$ adjusted to pH 9.0.