• Korean Journal of Food Science and Technology
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• v.24 no.2
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• pp.154-159
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• 1992

An investigation was carried out to study the feasibility of tofu preparation with using isolated soyprotein(ISP) only. The ISP tofu was prepared by boiling the ISP suspension for 2 min before addition of coagulants. Effects of coagulants($CaSO_{4},\;CaCl_{2}\;MgCl_{2}\;GDL$) and coagulation temperature in the range of $2{\sim}95^{\circ}C$ were studied on the amounts of coagulants required, size and shape of coagulates, volume yield and textural properties of tofu. It was found that amounts of coagulants and tofu volume was significantly reduced and the larger and cloud-like shape was obtained as the coagulation temperature increased. A rather precipitation was occured under $40\;or\;50^{\circ}C$, which caused difficulty for tofu formation by pressing. GDL and $CaSO_{4}$ showed higher yields than those of $CaCl_{2}\;and\;MgCl_{2}$ at low temperature range and little difference at high temperature. In the textural properties of hardness, brittleness and gumminess of tofu were almost lineary and rapidly increased as the coagulation temperature increased where $CaCl_{2}\;and\;GDL$ produced highest and lowest of those values, respectively. The elasticity was reduced as the temperature increased for those made with $MaCl_{2},\;CaSO_{4}\;GDL\;and\;CaCl_{2}$, tofu showed little change.

• Archives of Pharmacal Research
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• v.28 no.4
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• pp.413-420
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• 2005

We previously demonstrated the ability of ginseng saponins (active ingredients of Panax ginseng) to enhance $Ca^{2+}$-activated $Cl^{-}$ current. The mechanism for this ginseng saponin-induced enhancement was proposed to be the release of $Ca^{2+}$ from $IP_{3}-sensitive$ intracellular stores through the activation of PTX-insensitive $G\alpha_{q/11}$ proteins and PLC pathway. Recent studies have shown that calmodulin (CaM) regulates $IP_{3}$ receptor-mediated $Ca^{2+}$ release in both $Ca^{2+}-dependent$ and -independent manner. In the present study, we have investigated the effects of CaM on ginseng saponin-induced $Ca^{2+}$-activated $Cl^{-}$ current responses in Xenopus oocytes. Intraoocyte injection of CaM inhibited ginseng saponin-induced $Ca^{2+}$-activated $Cl^{-}$ current enhancement, whereas co-injection of calmidazolium, a CaM antagonist, with CaM blocked CaM action. The inhibitory effect of CaM on ginseng saponin-induced $Ca^{2+}$-activated $Cl^{-}$ current enhancement was dose- and time-dependent, with an $IC_{50} of 14.9\pm3.5 {\mu}M$. The inhibitory effect of CaM on saponin's activity was maximal after 6 h of intraoocyte injection of CaM, and after 48 h the activity of saponin recovered to control level. The half-recovery time was calculated to be $16.7\pm4.3 h$. Intraoocyte injection of CaM inhibited $Ca^{2+}$-induced $Ca^{2+}$-activated $Cl^{-}$ current enhancement and also attenuated $IP_{3}$-induced $Ca^{2+}$-activated $Cl^{-}$ current enhancement. $Ca^{2+}$/CaM kinase II inhibitor did not inhibit CaM-caused attenuation of ginseng saponin-induced $Ca^{2+}$-activated $Cl^{-}$ current enhancement. These results suggest that CaM regulates ginseng saponin effect on $Ca^{2+}$-activated $Cl^{-}$ current enhancement via $Ca^{2+}$-independent manner.

• 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 Chemical Engineering Research
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• v.60 no.2
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• pp.175-183
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• 2022

With the expansion of the automobile market, the demand for Nd as an essential rare earth material for automobile motors is rapidly increasing. Research on the calcio-thermic reduction process between Nd₂O₃ and calcium-based alloys has been extensively studied in order to manufacture Nd. In this study, Ca-Cu, as a reducing for Nd₂O₃, was prepared by electrolysis in CaCl₂ molten salt. Cu wire and graphite were employed as a working electrode and a counter electrode for electrolysis reaction, respectively. The reference electrode was manufactured by putting Ag wire in a mixture of AgCl and CaCl₂ at a ratio of 1:99 mol%. The cyclic voltammetry results showed that the deposition of Ca²⁺ on the surface of working electrode was observed from a potential of -1.8 V, and the reduction potential of Ca²⁺ decreased as the reaction temperature increased. The diffusion coefficient of Ca²⁺ calculated by the chronoamperometry experiment was found to be 5.4(±6.8)×10^-6 cm²/s. In addition, Ca-Cu liquid alloy was prepared by applying a constant potential to Cu electrodes. The element ratio of Ca-Cu alloy formed by applying a potential of -2.0 V was found to Ca:Cu=1:4.

• Korean Chemical Engineering Research
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• v.49 no.1
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• pp.109-113
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• 2011

Crystallization of calcium carbonate were performed by adding aspartic acid and lysine into $CaCl_2$ solution for understanding biomineralization in gas-liquid reaction of $NH_4HCO_3$ and $CaCl_2$. Proportion between calcite and vaterite of calcium carbonate crystals was identified by changing conditions such as reaction time, addition amount of aspartic acid, lysine, $CaCl_2$, and $NH_4HCO_3$. FT-IR(Fourier Transform Infrared spectroscopy) instrument was used to perform analysis of vaterite ratio. Under the condition of $NH_4HCO_3$ 10 g and no additive, an increase of vaterite crystal changed to a decrease around 0.15 M $CaCl_2$. Then it largely increased at 0.25 M $CaCl_2$, after vaterite proportion was rising again at 0.20 M $CaCl_2$. In contrast to that, vaterite crystal continuously decreased to 0.2 M $CaCl_2$, and increased from 0.25 M $CaCl_2$ with 20 g $NH_4HCO_3$. Vaterite crystals were observed to be a maximum after 2days with lysine addition, but $CaCO_3$ vaterite crystals showed minimum with aspartic acid.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.21 no.2
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• pp.173-177
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• 2008

We have developed the transparent passivation layer for top emission organic light emitting diodes using CsCl thin film by the thermal evaporation method. The CsCl film was deposited on the Ca/Ag semitransparent cathode. The optical transmittance of Ca/ Ag/CsCl triple layer is higher than that of Ca/Ag double layer in the visible range. The device with a structure of glass/Ni/2-TNATA/a-NPD/Alq3:C545T/BCP/Alq3/Ca/Ag/CsCl results in higher efficiency than the device without CsCl passivation layer. The device without CsCl thin film shows a current efficiency of 7 cd/A, whereas the device passivated with CsCl layer shows an efficiency of 10 cd/A. This increase of efficiency isresulted from the increased optical extraction by the CsCl passivation layer.

• Horticultural Science & Technology
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• v.19 no.1
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• pp.12-16
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• 2001

This study was conducted to evaluate the effect of calcium chloride treatment (0.1%, 0.3%, and 0.5%) in red sweet pepper 'Ace' on the improvement of shelf-life and the physiological characteristics. $C_2H_4$ production and respiration rates of fruits treated with $CaCl_2$ before harvest decreased during storage of red sweet pepper at $7^{\circ}C$. Ca contents in the leaves and in the fruits showed also a greater increase in treatment of $CaCl_2$ than that in control. No difference was found in total sugar, whereas sucrose content was rapidly reduced after 20 days at $7^{\circ}C$. Ascorbic acid contents were increased by the $CaCl_2$ treatment. As Ca concentration is getting higher, the fruit decay rate was significantly reduced. From this result, we can positively conclude that foliar application with the concentration of 0.3% $CaCl_2$ and 0.5% $CaCl_2$ before harvest is effective in improving storage quality in red sweet pepper.

• Korean Journal of Agricultural and Forest Meteorology
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• v.11 no.4
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• pp.143-150
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• 2009

Deicing salt is used to melt snow and ice on the road for traffic safety during the winter season, which accumulates in the roadside vegetation and induces visible injuries. The damage may accelerate particularly when it coincides with early spring leaf out. In order to better understand the response mechanisms, C. kousa (3-year-old) was irrigated twice prior to leaf bud in a rhizosphere with solutions of 0.5, 1.0, and 3.0% calcium chloride ($CaCl_2$) concentration, that were made by using an industrial $CaCl_2$ reagent practical deicing material in Seoul. Physiological traits of the mature leaves were progressively reduced by $CaCl_2$ treatment, resulting in reductions of total chlorophyll contents, chlorophyll a:b, photosynthetic rate, quantum yield, stomatal conductance, $F_V/F_M$, and NPQ. On the contrary, light compensation point and dark respiration were increased at high $CaCl_2$ concentration. A decrease in intercellular $CO_2$ concentration by stomatal closure first resulted in a reduced photosynthetic rate and then was accompanied by low substance metabolic rates and photochemical damage. Based on the reduction of physiological activities at all treatments ($CaCl_2$ 0.5%, 1.0%, and 3.0%), C. kousa was determined as one of the sensitive species to $CaCl_2$.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.402-409
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• 2000

To investigate the textural and physical characteristics of WSF(whole soybean flour) tofu affected by coagulant and its concentration, $CaCl_2$, $CaSO_4$, $GDL(glucono-{\delta}\;lactone)$, $MgCl_2$, and some mixed coagulants were used in this study. Yields of WSF tofu coagulated with $CaSO_4$ and GDL were ranged 4.3-4.5(g/g WSF), but common tofu was 2.2-3.0(g/g soybean). As the water addition ratio increased, L and a value were increased while heating time increased, b value increased. L value of WSF tofu was lower and b value was higher than conventional tofu and 4 commercial tofus. Kinds of coagulant and its concentration significantly affected to textural properties of WSF tofu. As the concentration of coagulant increase, the hardness increased in most all coagulants. WSF tofu coagulated with $CaSO_4$ and GDL recorded low hardness and adhesiveness, and high springiness among the used coagulants at the same concentration. As the hardness increased, the gumminess and chewiness increased in most all coagulants. As coagulation temperature and molding pressure increase, hardness also increased. WSF tofu coagulated with 0.3% $CaSO_4+GDL$ was the most similar in the textural properties with conventional tofu and 4 commercial tofus. WSF tofu coagulated with 0.3% of $CaSO_4+GDL$ at $85^{\circ}C$, 10 times water addition, 5min. heating and $25.0g/cm^2$ molding pressure recorded the highest score in the sensory evaluation.

• Applied Biological Chemistry
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• v.35 no.6
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• pp.437-442
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• 1992

In order to develop color of potato chip made from Superior variety and Irish Cobbler variety, various conditions on NaCl and $CaCl_2$ contents, heat treatment and soaking time were applied. The content of reducing sugar decreased by $30{\sim}40%$ in blanching without NaCl and $CaCl_2$. In NaCl soaking case, reducing sugar content decreased by $15{\sim}30%$, however, partial colorization was appeared that the sample turned to brown. In the sample that were soaking in NaCl solution and heat treated, reduction of reducing sugar was 40% and desirable time for heat treatment was 5 min and 7 min. In the sample treated $CaCl_2$ solution, reduction of reducing sugar was $25{\sim}30%$ and then color was not acceptable. In the sample soaking $CaCl_2$ solution and heat treated, reducing sugar content rapidly by 50% and the color development was the most ideal.