• Journal of the East Asian Society of Dietary Life
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• v.4 no.3
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• pp.123-133
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• 1994

The ground pork patties were made to add two level of sodium chloride(2.5%, 3.0%) and replace part(50%) of the sodium chloride(NaCl) with either potassium chloride(KCl), magnesium chloride(MgCl2) or calcium chloride(CaCl2). These samples were analyzed for their chemical composition, VBN value, TBA value, microbial counts, and cooking loss. The ground pork with NaCl 2.5% was more desirable in saltness than the ground pork with NaCl 3.0%. Replacing 50% of the sodium chloride with potassium chloride was more desirable to flavor, color, juiciness, and overall acceptability than replacing 50% of the sodium chloride with either magnesium chloride or calcium chloride. The ground pork with NaCl 2.5% or NaCl 1.25% ＋KCI 1.60% had higher pH value than the ground pork with NaCl 1.25% ＋MgCl2 0.67% or NaCl 1.25% ＋CaCl2 0.79%. The ground pork with the ground pork with NaCl 2.5% had lower VBN value than the ground pork with either NaCl 1.25%＋KCI 1.60%, NaCl 1.25% ＋ MgCl2 0.67%, or NaCl 1.25% ＋CaCl2 0.79%. The ground pork with NaCl 1.25% ＋ CaCl2 0.67% had higher increase in total colony count than the ground pork with NaCl 2.5% or NaCl 1.25% ＋ CaCl2 0.79%. Cooking loss of ground pork with NaCl 2.5% was lowest and cooking loss of ground pork with NaCl 1.25% ＋ KCl 1.60% was highest. Potassium chloride would not be a substitute for sodium chloride in cooking loss and total colony count but potassium chloride more closely approximated the sensory properties of sodium chloride than either magnesium chloride or calcium chloride.

• The Journal of Natural Sciences
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• v.6 no.1
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• pp.49-54
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• 1993

This study was conducted to investigate the influence of various calcium salts on the accumulation of calcium in apple fruits when sprayed on whole tree. Differences in the total calcium contents of fruits were found between calcium sources and cultivars. In 'Tsugaru' , calcium nitrate, calcium chloride, and calcium carbonate were all effective but only calcium chloride and calcium carbonate appeared to be effective in 'Fuji' . Major parts of the applied calcium were accumulated in the feel and outer flesh. Ethylene evolution of fruit was retarded during storage with the increase of total calcium content in 'Fuji' fruit treated calcium acetate.

• Proceedings of the Korea Concrete Institute Conference
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• 2005.11a
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• pp.371-374
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• 2005

In this study, calcium chloride($CaCl_2$), sodium chloride (NaCl), organic acids-containing deicer(NS 40, NS 100), mixed deicier($NaCl\;70\%\;+\;CaCl_{2}\;30\%,\;NS\;40\;70\%\;+\;CaCl_{2}\;30\%,\;NaCl\;70\%\;+\;NS\;40\;30\%,\;NS\;40\;70\%\;+\;NaCl\;30\%$) is investigated based on the laboratory test for deicing performance. Test items for deicing performance were ice melting and ice penetration, freezing point depressions and eutectic points, pH, thermal properties for selected deicing chemicals. As a test results, in case of the use chloride-containing deicier in area that concrete structures has subjected to freez-thaw reaction in winter season, it showed desirable method that use deicing chemicals mixed with optimum ratio rather than use one deicing chemicals when is consider to deicing performance and effects, corrosion of steel materials, freez-thaw resistance of concrete. When use various deicing chemicals mixed, NS40($70\%$)+Calcium chloride($30\%$) showed the best effective method.

• Proceedings of the Korea Concrete Institute Conference
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• 2005.11a
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• pp.375-378
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• 2005

In this study, calcium chloride($CaCl_2$), sodium chloride (NaCl), organic acids-containing deicer(NS 40, NS 100), mixed deicier($NaCl\;70\%\;+\;CaCl_{2}\;30\%,\;NS\;40\;70\%\;+\;CaCl_{2}\;30\%,\;NaCl\;70\%\;+\;NS\;40\;30\%,\;NS\;40\;70\%\;+\;NaCl\;30\%$) is investigated based on the laboratory test for freez-thaw resistance of concrete and corrosion of metal. As a test results, in case of the use chloride-containing deicier in area that concrete structures has subjected to freez-thaw reaction in winter season, it showed desirable method that use deicing chemicals mixed with optimum ratio rather than use one deicing chemicals when is consider to deicing performance and effects, corrosion of steel materials, freez-thaw resistance of concrete. When use various deicing chemicals mixed, NS40($70\%$)+Calcium chloride($30\%$) showed the best effective method.

• Proceedings of the Korea Concrete Institute Conference
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• 2004.11a
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• pp.509-512
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• 2004

This research is targeting that estimate the effect on cement concrete pavement with type of chloride deicers. In order to this study objective, when chloride deicers were spread on road surface, thermal characteristics test was conducted. Also, skid resistance test according to types and concentration of chloride deicier, road surface conditions were investigated. As a test results, thermal characteristics with kind of chloride deicier could know that sodium chloride(NaCl) is exothermic reactive material, calcium chloride$(CaCl_2)$ is endothermic reactive material. And, in case of mixed salt of the calcium and sodium chloride, it could know that can change to the exothermic or endothermic reaction according to dosage ratios. Skid value by British Pendulum Tester(BPT) has shown that it is seldom difference between the types($CaCl_2$, NaCl, mixed salt) and solution concentrations(0.5, 0.8, 1.0, 4.0, $10\%$) of chloride deicier comparing with tap water except mixed salt($10\%$ solution concentration).

• Journal of the Korea Academia-Industrial cooperation Society
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• v.3 no.1
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• pp.32-37
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• 2002

Ca$^{2+}$ plays an important the in firmness retention of plant tissues. In this study, effect of CaCl$_2$on extention of shelf-life of kakdugi, and its effective conditions of addition were determined. The rates of pH decrease, acidity increase and mechanical texture decrease during fermentation wire reduced by the addition of CaCl$_2$. Furthermore, sensory characteristics of kakdugi such as crispness, sourness and overall taste were improved. Addition of 0.1% CaCl$_2$in brine solution and 0.05% CaCl$_2$to seasoning was the most effective condition to extend shelf-life of kakdug.g.

• Journal of the Korean GEO-environmental Society
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• v.13 no.2
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• pp.5-17
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• 2012

The amount of snow due to global warming and climate change has recently increased. The effective management of snow removal materials will be required. First, on the basis of domestic winter temperature, it is not necessary to get a baseline to less than the freezing point of $-52^{\circ}C$ for the calcium chloride($CaCl_2$) of 30%.. In terms of cost comparison between calcium chloride($CaCl_2$) and sodium chloride($NaCl$), the calcium chloride($CaCl_2$) is 2 to 3 times more expensive, and the supply of the calcium chloride($CaCl_2$) is not produced in domestic country and is in the conditions that have to imports all needed. Accordingly, the effective use scheme of snow removal materials should be considered to multifaceted ways. Thus, the objective of this study is to develop effective method and to replace from calcium choride($CaCl_2$) to sodium chloride($NaCl$) solution in the current snow removal operating system that uses a pre-wetted salt spreading method. The effective method that equals to the quality of the existing snow removal materials was developed in this study through performance tests for deicing chemicals, corrosion test of steel and freezing and thawing tests of concrete.

• The Korean Journal of Zoology
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• v.17 no.1
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• pp.5-16
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• 1974

In order to see the single effect and interaction of potassium chloride(KCI) and calcium the chloride ($CaCl_2$) on the development of Drosophila melanogaster, the emergence rates of the five strains of the flies were examined from the media containing 0.0M, 0.5M, 0.1M, 0.2M, of $CaCl_2$ or KCI plus various concentrations of KCI or $CaCl_2$, and the results are presented as follows: 1. The emergence rate of D. melanogaster is not significantly different among strains but strikingly different among concentrations of KCI or $CaCl_2$; the emergence rate decreases as concentration of KCI or $CaCl_2$ increases. 2. The inhibitory effect of $CaCl_2$ on the emergence rates is greater than that of KCI, implying that the resistibility of the flies to KCI is greater than to $CaCl_2$. 3. The addition of small amount of $CaCl_2$ or KCI to KCI or $CaCl_2$ media counteracts the inhibitory effect of KCI or $CaCl_2$, but the addition of a little greater amounts of $CaCl_2$ or KCI to the KCI or $CaCl_2$ media enhance the inhibitory effect of the salts. 4. Thus, there may be some interaction of $K^+$ and $Ca^++$ ions in the inhibitory effect on the development(emergence rates) of Drosophila melanogaster.

• FLOWER RESEARCH JOURNAL
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• v.16 no.3
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• pp.222-227
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• 2008

Objective of this Research was to determine the influence of foliar application of $CaCl_2$ or $K_2SI_2O_5$ and soil application of $CaCO_3$ or $SiO_2$ on growth and cut flower quality of Zantedeschia aethiopica 'Wedding March'. To achieve this, $CaCl_2$ or $K_2SI_2O_5$ were applied at six leaf stage with the concentration of 0.05, 0.1 and 0.2% and $CaCO_3$ or $SiO_2$ were applied as basal fertilization with the amount of 100, 200, 400kg per 10a or 50, 100, 200, 400kg per 10a respectively. Plant material was used Zantedeschia aethiopica 'Wedding March'. Among calcium chloride($CaCl_2$) and calcium carbonate($CaCO_3$), calcium chloride foliar application was more effective than calcium carbonate with basal fertilization to growth of common calla 'Wedding March'. In the 0.1% solution foliar application of calcium chloride, plant height, leaf length and length of cut-flower was more longer than control. Length of leaf petiole was more longer and leaf fresh weight was more heavier than control. The degree of petiole hardness was more effective in the 0.1% solution calcium chloride foliar application than any other treatment. In the silicate fertilization treatment, plant height of 50kg per 10a treatment was most highest as 73.9cm. also its length of leaf petiole and leaf fresh weight was more effective than any other treatment. The hardness of petiole was better in the 50kg per 10a silicate fertilizer treatment. The cell shape of leaf petiole was round and tissue was regular in the treatment of 0.1% calcium chloride and 50kg per 10a silicate fertilizer but the cell of control was irregular round type. Macro element content of calcium was more amount in the treatment of silicate 50kg per 10a basal fertilization. The infected ratio of Erwinia was no relation with lime and silicate fertilizer treatment. Lime fertilizer treatment is effective for growth and flowering of Calla than silicate fertilizer and the suitable concentration was 0.1%.

• Food Science of Animal Resources
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• v.41 no.5
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• pp.869-882
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• 2021

Sodium chloride (NaCl) replacement with calcium chloride (CaCl₂) effect on protein solubility, proteolytic enzyme and quality characteristics of a chicken soup prepared from spent hen (SH) chicken were investigated. By means of immerse marination prior to cooking, a total of 60 skinless SH breast meat were randomly allocated into ten groups admitted to treatments with marinade solution containing sodium tripolyphosphate (STPP) and reduced percentage of NaCl with CaCl₂ at 0%, 25%, 50%, 75%, and 100% at 4±2℃ for 20 h. STPP was adjusted to 0.5% for all treatments and NaCl replacement at 0% was used as control. The different methods, particularly boiling at 100℃ and retorting at 121℃, 1.5 kgf/cm² for 60 minutes, were applied following marination. An upregulation of cathepsin-B and caspase-3 enzymes were a consequences from a higher percentage of CaCl₂ within meat environment. Accordingly, modified the protein solubility in particular the myofibrillar and total protein solubility. In addition, a significant increase in water holding capacity (WHC), pH value, myofibril fragmentation index (MFI), and moisture content was obtained due to salt replacement (p<0.05). Limited effect was observed for shear force value, collagen content and cooking yield. Eventually, this study implied that although protelytic enzyme and protein solubility was upregulated by the replacement of NaCl with CaCl₂ at >75%, extensive effect on texture properties was not observed. Therefore, NaCl replacement at 75% could be a promising strategy for quality improvement of SH chicken soup.