• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.413-418
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• 1998

There are several types of salts that classifed into raw salts(Chunil salt, Saeng salt), purified salts (NaCl reagent grade, Hanju salt) and processed salts(Gueun salt, Saeng kum, Bamboo salt) in Korea. Their major element is NaCl but raw salt from sea water contains other minerals such as K, Mg and S. Mineral contents of the various kinds of salt analyzed with ICP-AES and AAS were different, especially on the contents of K, Mg and Ca. Chunil salt was abundant in Ca(1,037ppm), K(3,707ppm), Mg(10,266ppm) and S(7,459ppm), and salt water from the Chunil salt contained small amounts of Pb, Al, Cr and Hg. Processed salts contained high levels of Ca, K, Mg and Fe. Especially, high levels of K, P, Fe and Ge were detected in bamboo salt. Purified salts showed regular crystal form and raw salts exhibited irregular crystal form under the SEM. The processed salts were not crystal form, but fused and irregular round form.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.45 no.1
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• pp.50-54
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• 2000

The elongation of mesocotyl and coleoptile plays important roles in the seedling emergence and stand establishment of dry direct-seeded rice. Experiments were carried out to elucidate the effects of seed-presoaking treatments of GA$_3$ and some inorganic salts on the mesocotyl, and coleoptile elongation of rice. Seed-soaked GA$_3$ promoted the elongation of mesocotyl, but little effect on the coleoptile elongation. The stimulation effects of GA$_3$ were found to be enhanced by addition of CaCl$_2$ However, the sole treatment of CaCl$_2$ showed no stimulating effect on the mesocotyl and coleoptile elongation. Mesocotyl elongation was most prominent in the combined treatments of 50ppm GA$_3$ with 100 mM CaCl$_2$. The synergistic effects of GA$_3$ and CaCl$_2$ on mesocotyl elongation varied with varietal groups. The stimulating effects of GA$_3$ were enhanced significantly by the addition of CaCl$_2$ in japonica varieties, Dongjinbyeo, Ilpumbyeo and Milyang 95, and tall indica variety, Labelle, but not in semidwarf Tongil type varieties, Tongilbyeo, Milyang 23, and Nampungbyeo, and semi-dwarf indica, Short Labelle. The promoting effects of GA$_3$ on the mesocotyl elongation were decreased in proportion to the lowered osmotic potential by PEG 6000 on the contrary to CaCl$_2$ This implies that the synergistic effects of CaCl$_2$ with GA$_3$ on mesocotyl elongation was not caused by osmotic potential lowered by CaCl$_2$ addition but by the salt itself. Salts such as Ca(NO$_3$)$_2$, MgCl$_2$ BaCl$_2$, NaCl, KCl and KNO$_3$ showed the synergistic effects with GA$_3$ on mesocotyl elongation as well. The degree of synergistic effects showed no differences among salts tested, implying that there is no specificity of ions constituting the salts.

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.329-335
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• 1995

Rheological properties of whole soybean gel(soygel) were investigated as affected by the water addition ratio, stirring time and Ca salts. The soygel was prepared by suspension of whole soy flour(WSF, 300 mesh) in boiling water, addition of sodium alginate and Ca salts followed by thorough mixing and gel formation at $4^{\circ}C$. The texture properties of hardness, adhesiveness and cohesiveness of the gel were increased as the stirring time prolonged from 5 to 30 minutes. From the results of the rheological and sensory properties, 20 minutes of stirring time was selected for whole soybean gel preparation. Eventhough increase in water addition ratio from 8 to 12 times(water/WSF, v/w) resulted a decrease in hardness and adhesiveness, 10 times ratio was chosen as proper the water addition based on textural uniformity. Among the Ca salts, $CaSO_4$ produced the highest hardness followed by Ca $gluconate-CaSO_4$ mixture(413g) and Ca gluconate at the water addition level of 10 times. In order to determine the amounts of Ca salts, and 0.125g of Ca gluconate or $CaSO_4$ per g WSF were found to be optimum in terms of textural and sensory properties. The proper mixing ratio of Ca gluconate and $CaSO_4$ was found to be 50 : 50, 25 : 75 and 0 : 100.

• YAKHAK HOEJI
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• v.47 no.3
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• pp.135-141
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• 2003

The majority of table salts are bay salts and chemical salts. However, chemical salts are known to have a different composition in biological electrolytes and quality of bay salts are getting worse due to the increasing seawater contamination. These facts may have led to the increasing usage of various health-promoting salts. Bamboo salt was introduced in 1986 as a solution to replace table salts to eliminate those detrimental effects, to promote general health and to treat diseases. Although all bamboo salts from different manufacturers have been used for the same health and medical purposes, each manufacturer utilizes different manufacturing process. The ICP analysis was used to study the changes of elemental contents in a bamboo salt during the manufacturing steps as well as these contents in various bamboo salts and other salts. After the first step, contents of Li and Sr in the bamboo salt were increased in comparison with those in the raw material, bay salt. As the next steps continued, contents of K, Ca and Ba were continuously increased. At the completion of the final step, contents of Mg and P were decreased and those of Cu, Mn and Mo were gradually increased. Bamboo salts contained lower contents of Mg, Al, B, and P, but higher contents of K, Ca, Fe, Cu, Mn, Zn, Li, Ba, Sr and Mo than bay salt.

• Journal of the Korean Chemical Society
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• v.67 no.4
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• pp.222-225
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• 2023

Metallic salts of C10-18 aliphatic carboxylic acids were prepared and their scanning electron microscopic images were analyzed for the morphology dependency with the metal and the carboxylic acid. Regardless of metal ion, metal salts of dicarboxylic acids showed a high crystallinity with a fiber image (SuA-Na). The aromatic dicarboxylates also represented a morphology of a rectangular-rod or board shapes (IA-Li, IA-Ba). With Na ion, most aliphatic carboxylate (MA, PA, SA) showed a fiber-like crystallinity. However, other monovalent Li, K and multivalent Mg, especially Al ion resulted a glassy-amorphous in the metallic salts of acids (MA, PA, SA). With divalent Ba and Ca ions, the metal salt of aliphatic acids expressed a branched round cluster shape as in SA-Ca, SA-Ba. Both Li and Mg ions with a similar size showed a strong morphological similarity in the metallic salts of aliphatic acids MA, PA, SA. In the case of Na and Ca ions with a similar size (98, 106 pm), both ionic salts of stearic acid gave a branching effect for a fiber or round granular image. In the case of hydroxyl-aliphatic acids (HLA, HPA, HSA), the fiber images in HLA-Na and HSA-Na was appeared about 100 nm thicker than those of nonhydroxycarboxylates (LA-Na, SA-Na). The metallic salts of unsaturated C-18 carboxylic acids (OlA, LeA and LnA) showed an amorphous glassy image due to a kinked carbon chain.

• Korean Journal of Food Science and Technology
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• v.23 no.2
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• pp.188-191
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• 1991

A study was carried out to investigate the control effect of sodium and potassium phosphates, sodium citrate and three different salts mixtures on kimchi fermentation when they were added into half-fermented kimchi in the concentration range of $0.001{\sim}0.01\;M$. The salts mixtures added were sodium phosphates mixture(CA-A), addition of $NaNO_2$, Ca-EDTA and BHA to CA-A(CA-B) and substitution of BHA with sodium citrate in CA-B. The results showed that sodium phosphates and sodium citrate significantly inhibited the kimchi fermentation while potassium phosphate had little effect. The order of control effect was $Na_3PO_4-Na_2HPO_4-sodium\;citrate-NaH_2PO_4-K_2HPO_4-KH_2PO_4$. Among the salts mixtures, CA-A showed the most reducing effect in the fermentation rate followed by CA-C and CA-A. The mixture of CA-C could extend the time of holding pH $4.2{\sim}4.4$ by approximately 6 times at $4{\sim}25^{\circ}C$ when it was compared to control. The microbial growth study of total and Leuconostoc mesenteroides also showed a very significant decrease in their numbers.

• Journal of Conservation Science
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• v.21
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• pp.59-72
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• 2007

The relationship between soluble salts and microbial growth on stone surface was investigated. Samples from deteriorated surface layers of several stone monuments were collected, and the soluble salts in samples were chemically analysed. According to the results of chemical analyses, $Na_2SO_4$, $CaSO_4$ $2H_2O$, and NaCl and so on were added to isolation media. As a result of preliminary experiments, 15 bacteria were selected. They are all Gram positives and fourteen of them were rods. Every bacteria could grow not only in media without salts, but also in media with $CaCO_3$, $CaSO_4$ $2H_2O$, and $Ca(OH)_2$. Three bacteria, Bl6, B56, and B6l, secreted viscous substances in these $Ca^{2+}$ added media. $CaCl_2$ $2H_2O$ was the most hygroscopic among 11 soluble salts, but it seemed to interfere with bacterial growth. Ammonium ion was the inhibitor, too.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.38 no.1
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• pp.65-69
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• 2005

We have developed a new method of manufacturing salts by horizontal spray drying technique, using the concentrated deep ocean water after desalination processes. We studied the chemical characteristics of the spray-dried salts. Sodium content in the spray salts is $28.4\%$, which is $10-30\%$ lower than that of bay salts, bamboo salts and boiling salts $(32-38.2\%)$. However, the contents of magnesium, potassium and calcium of the spray salts are 2.5 times, 3 times and 4.5 times higher relative to those of bay salts, respectively. On the one hand, sulfur content in spray salts is 14 times lower than those of bay salts, which is caused by their volatilization during spray and vaporization of the concentrated seawater. Enrichment factors of Mg (0.8), K (0.9) and Ca (1.0) in the spray salts are relatively higher than those in bay salt (0.2-0.3), bamboo salt (0.15-0.4) and boiled salt (0.4-0.7), respectively. On the contrary, enrichment factor of sulfur in spray salts is observed to be 0.07, which is considerably lower than those in other salts (0.3-0.7). It means that the minerals like Mg, K and Ca can be well conserved from seawater to salts through spray drying techniques, while volatile elements like sulfur, lead, mercury and organic compounds can be easily removed from seawater via spray and heating processes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.9
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• pp.1284-1288
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• 2009

Identification of various inorganic compound crystals contained in solar salts, which are produced from 12 areas of Jeonnam, was firstly made by the X-ray diffraction (XRD) technique. The analysis of the XRD spectra was carried out on the basis of Joint Committee on Powder Diffraction Standards (JCPDS) data and the results of Energy Dispersive X-ray Spectrometer (EDX) measurements. In particular, the analysis of the XRD spectra supported that each solar salt contains $Na_2S$ (Shinan Jeungdo and Sinui), $KMgCl_3$ (Shinan Bigeum), $Ca(ClO_3)_2$ (Shinan Docho), $CaAl_4O_7$ (Haenam Songji), $CaSiO_3$ and $CaCl_2$ (Goheung) as inorganic compound crystals, which have not been reported for the solar salts. Also, the XRD results indicated that the solar salts maintain a cubic NaCl crystal structure without any change of lattice parameters etc. However, it was shown in the Field Emission Scanning Electron Microscope (FE-SEM) images that an external form of the solar salts has a lamination layer shape of a cubic structure, which is different from a simple cubic form for the purified salts and the reagent NaCl.

• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.62-66
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• 2003

Physicochemical properties and mineral compositions of seaweed salts prepared with various seaweeds and concentrated sea water were determined. Ash content of sea mustard was highest (22.7%) and that of laver the lowest (9.8%). Sea mustard contained high amount of Na, while sea tangle and seaweed fusiforme contained high amounts of K and Ca. When insoluble solids were removed after incineration of dried salt, surface color of the salt whitened more due to increase in salt purity with resulting decreases in pH and oxidation-reduction potential (ORP), pH and ORP of the ashed salt decreased, and K and Ca contents increased, while Mg content decreased. Yield of seaweed salt was the highest in sea mustard, ORP was lowest in sea tangle and seaweed fusiforme, and K and Ca contents increased significantly in sea tangle and seaweed fusiforme salts. As the concentration of sea water increased, yield and purity of the salts increased with decrease in pH and ORP and increase in Ca and Mg contents. Seaweed salt showed the characteristic crystalline structure as viewed by SEM.