• 한국환경농학회지
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• 제27권4호
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• pp.349-355
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• 2008

섬진강 하구 시설재배지의 염류집적심화의 원인을 구명하기 위해 경남 하동군 목도리 시설재배단지 토양의 염류집적 특성과 주요 관개용수인 지하수의 수질특성, 그리고 시비실태를 조사하여 다음과 같은 결론을 얻었다. 토양 내 염류농도가 우리나라 시설재배지 평균에 비해 높았으며, 특히 나트륨과 염소의 함량이 높게 검출되어 염에 대해 민감한 작목에 대해서는 유묘기에 염해발생가능성이 있을 것으로 판단되었다. 지역에서 주로 사용되고 있는 천층 지하수는 높은 농도의 염(평균 EC $2.6\;dS\;m^{-1}$)과 나트륨과 염소를 포함하고 있었다. 특히 수막시설 운영으로 관개용수의 사용량이 급격하게 증가하는 동절기 관개용수 중 염 농도는 급격하게 증가되고 있어 이시기 토양 내 염농도의 상승과 작물에 대한 염해유발 가능성을 가지고 있었다. 이외에도 지역에서 재배되고 있는 모든 작목에 대해 추천시비량 이상의 과량의 화학비료와 축산분뇨퇴비가 시용되고 있어 표층토의 염류집적을 가속화시키는 것에 기여하였다. 해당 지역의 염류피해를 경감하기 위해서는 일차적으로 양질의 관개용수의 확보와 시비량 저감을 위한 노력이 필요할 것으로 판단된다.

• Korean Membrane Journal
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• 제2권1호
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• pp.1-8
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• 2000

In Kimchi (a salt-pickled and fermented food) manufacturing industry, the process of brining and rinsing the raw vegetable produces a vast amount of wastewater of high salinity. Instead of expensive and low-efficient conventional treatment system, brining wastewater reuse system was developed using hybrid chemical precipitation/microfiltration. In the microfiltration of chemically treated brining wastewater, comparison of flux, backwashing frequency and energy consumption was made between dead-end and crossflow filtration mode. The optimum location of neutralization step in this system was also discussed in connection with the microfiltration performance. The quality test of Kimchi prepared by the reuse system confirmed the new approach was successful in terms of water/raw material(salt) saving and wastewater reduction.

• 한국막학회:학술대회논문집
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• 한국막학회 1999년도 심포지움시리즈 Jan-99 막분리공정을 이용한 재활용 기술
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• pp.1-12
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• 1999

In Kimchi (a salt-pickled and fermented food) manufacturing industry, the process of brining and rinsing the raw vegetable produces a vast amount of wastewater of high salinity. Instead of expensive and low-efficient conventional treatment system, brining wastewater reuse system was developed using hybrid chemical precipitation / microfiltration. In the microfiltration of chemically treated brining wastewater, comparison of flux, backwashing frequency and energy consumption was made between dead-end and crossflow filtration mode. The optimum location of neutralization step in this system was also discussed in connection with the micro filtration performance. The quality test of Kimchi prepared by the reuse system conformed the new approach was successful in terms of water/raw material (salt) savings and wastewater reduction.

• 대한영양사협회학술지
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• 제4권2호
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• pp.263-269
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• 1998

This study was investigated to see the microbiological results(total plate counts, coliforms) and vitamin C contents in cooking five kinds of raw and cooked vegetables, contributing to a data base for making better environment for foodservice, dividing cooking methods into two ways which was generally used at industrial foodservice institutions. Namul and Saengchae, especially Radish Saengchae, seasoned with red pepper powder after seasoning showed higher level of total plate counts and coliforms than guide line. After holding, just before serving, most Namul and Saengchae, except Bean sprout Muchim, showed higher microbiological level than guide line, Saengchae seasoned with soybean, salt, and red pepper paste and Radish Saengchae seasoned with salt and vinegar showed high level of vitamin C remaining rate. By the result of this study, better sanitary treatment and scientific cooking method is demanded when Namuls of Saenchaes are prepared with served in industrial foodservice institutions.

• Asian-Australasian Journal of Animal Sciences
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• 제18권2호
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• pp.296-300
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• 2005

Human-induced soil salinity is becoming a major threat to agriculture across the world. This salinisation occurs in both irrigated and rain-fed agricultural zones with the highest proportions in the arid and semi-arid environments. Livestock can play an important role in the management and rehabilitation of this land. There are a range of plants that grow in saline soils and these have been used as animal feed. In many situations, animal production has been poor as a result of low edible biomass production, low nutritive value, depressed appetite, or a reduction in efficiency of energy use. Feeding systems are proposed that maximise the feeding value of plants growing on saline land and integrate their use with other feed resources available within mixed livestock and crop farming systems. Salt-tolerant pastures, particularly the chenopod shrubs, have moderate digestible energy and high crude protein. For this reason they represent a good supplement for poor quality pastures and crop residues. The use of salt-tolerant pasture systems not only provides feed for livestock but also may act as a bio-drain to lower saline water tables and improve the soil for growth of alternative less salt tolerant plants. In the longer term there are opportunities to identify and select more appropriate plants and animals for saline agriculture.

• 한국식생활문화학회지
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• 제16권4호
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• pp.388-397
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• 2001

Wild edible plants are consumed as raw and/or processed. Analytical data for raw biologically functional compounds were relatively well established. The changes on functional compounds during processing are, however, not well studied. This study was carried out to investigate the change of the quality of wild edible plants, Pimpinella brachycarpa(Chamnamul) at various conditions. Samples were blanched at the salt concentration of 0%, 1% or 2% for 1, 2, and 3 minutes each. The biologically active compounds, vitamin C, ${\beta}-carotene$, chlorophyll, flavonoids, polyphenols and minerals were analyzed. The concentration of vitamin C in Chamnamul decreased as blanching time increased. Beta-carotene in Chamnamul showed high concentration when Chamnamul was treated under longer blanching time. Higher salt concentration of blanching water, however, resulted in the increased concentration of ${\beta}-carotene$ in the blanched Chamnamul. Higher salt concentration of blanching water also reduced the loss of total flavonoids and total polyphenols from the blanched Chamnamul. The change of colors in the blanching water seemed to be corresponding to those of total flavonoids and total polyphenols concentrations in the blanching water.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2018년도 추계학술대회
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• pp.179-179
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• 2018

Potato (Solanum tubersosum L.) is susceptible to various environmental stresses such as salt, high temperature, and drought. Especially, potato tuber growth is greatly affected by drought that causes not only yield reduction but also loss of tuber quality. Since unpredictable global weather changes cause more severe and frequent water limiting conditions, improvement of potato drought tolerance can minimize such adverse effects under drought and can impact on sustainable potato production. Genetic engineering can be utilized to improve potato drought tolerance, but such approaches using endogenous potato genes have rarely been applied. We were obtained AtbZIP28 gene transgenic potato plants. It is identified transcript levels at various stress conditions, polyethylene glycol (PEG), NaCl, (ABA). Also, For identification to regulate ER stress response genes in AtbZIP28 gene transgenic potato plant, we screened seven potato genes from RNA-seq analysis under TM treatment. Five and two genes were up- and down-regulated by TM, respectively. Their expression patterns were re-examined at stress agents known to elicit TM, DTT, DMSO and salt stress.

• Food Science and Biotechnology
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• 제17권5호
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• pp.919-924
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• 2008

The aim of this study was to observe the changes in allergenicity of saeujeot (salted and fermented shrimp) using a competitive indirect enzyme-linked immunosorbent assay (Ci-ELISA). The fermentation conditions tested for saeujeot consisted of various temperatures (25, 15, and $5^{\circ}C$) and salt concentrations (25, 15, and 10%). When saeujeot was fermented at a low salt concentration and high temperature, the binding ability of mAb and shrimp-allergic patient serum to allergen was significantly decreased. In particular, the binding ability of mAb to allergen in saeujeot fermented with 10% salt at $25^{\circ}C$ for 5 days decreased to 5%. Also, the binding ability of shrimp-allergic patient serum to allergen in saeujeot fermented for 5 days with 10% salt at $25^{\circ}C$ was 8%. In conclusion, the binding of mAb and shrimp-allergic patient serum to tropomyosin in saeujeot decreased with longer fermentation periods, lower salt concentrations (10%), and higher temperatures ($25^{\circ}C$).

• 대한수의학회지
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• 제56권4호
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• pp.215-221
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• 2016

Due to the shortage of the fingerling/juvenile mud loach, Misgurnus mizolepis in Korea, these fish have been imported from China. However, the mortality rate during and after their transportation is very high. In this study, we examined various physiological and histological parameters to evaluate the effect of salt treatment on the survival and recovery of mud loaches in holding farms during the quarantine process. Glucose, osmolality, $Na^+$, $Cl^-$, and histological changes were assessed for three different salinities. Non-treated fish (control 0.0%) exhibited lower levels of osmolality, and $Na^+$ and $Cl^-$ concentrations compared with those kept in solar salt solution (0.5% and 1.0%). Glucose levels in control fish were higher than those in fish exposed to 0.5% and 1.0% solar salt solution. Histologically, control fish showed thinner epidermis of skin, branchial hyperplasia and lamellar fusion with an abundance of eosinophilic granule cell-like cells. After solar salt solution treatment, damaged gill structures in the fish almost recovered within 5 days. The present study demonstrates that mud loaches transported from China suffer from skin and gill damage and physiological dysfunction which may increase the mortality and morbidity. Moreover, saline treatment might alleviate the stress responses and ionic/osmotic imbalances, and help heal gill damage.

• 한국식품과학회지
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• 제32권5호
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• pp.1107-1113
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• 2000

관능적 품질이 우수하고 저장성을 향상시킨 저염 새우젓을 개발하기 위한 방법으로 감마선 조사기술을 이용하였다. 식염농도를 15% 및 20%로 조절한 새우젓을 제조하여 $15^{\circ}C$에서 발효시키면서, 최적 숙성기에 도달하기 전 아미노태질소의 함량이 400mg% 수준에서 5 kGy 및 10 kGy의 선량으로 감마선 조사하였으며, 대조구로는 30% 식염농도의 새우젓을 제조하여 저장기간 동안 품질을 평가하였다. 최적 숙성 직전 감마선을 조사한 결과, 일반성분, 수분활성 및 염도는 감마선 조사에 의한 영향을 보이지 않았다. pH의 경우, 감마선 조사에 의한 발효 억제로 비조사구 보다 낮게 나타났다. 총균수는 감마선 조사에 의해 최고 숙성기에 나타나는 부패 미생물을 효과적으로 억제하여 약간의 발효가 진행될 뿐 고식염의 대조구와 마찬가지로 부패가 일어나지 않았다. 관능검사 결과, 15% 및 20% 식염함량의 새우젓 모두 감마선 조사를 한 경우 관능적으로 우수하였으며, 특히 15% 식염과 10 kGy의 감마선 조사 또는 20% 식염과 5 kGy 이상의 조사는 저장성과 관능적 품질이 매우 우수하였다.