• The Korean Journal of Ecology
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• v.26 no.3
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• pp.135-142
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• 2003

Four legume plants showed better growth by the external nitrogen supply rather than the symbiotic nitrogen fixation only under salt additions. In case of Glycine max and Phaseolus angularis, total nitrogen contents decreased by high salinity level but their amino acid levels significantly increased with the increase of salt treatments and indicated high soluble-/insoluble-N ratios. Cassia tora and Albizzia julibrissin contained less amino acids than G. max and P. angularis but total N (esp. insoluble N fraction) increased with higher salt levels. Asparagine occurred as a main amino acid especially in G. max and P. angularis and can be seen as potential N-storage form in these plants. It might be play an important role for the osmoregulation mechanism under the saline condition. Meanwhile, to investigate what kinds of nitrogen sources are effective for overcoming salt stress on soybean plants, various N forms and concentrations (NH₄NO₃-N, NO₃-N, NH₄NO₃-N; 2.5 and 5 mM) were additionally supplied to the salt gradient medium. Soybean plants treated with NH₄NO₃-N showed the best growth up to 40 mM NaCl and NO₃- fed plants indicated good growth even at 80 mM NaCl treatments. Contrary to NH₄NO₃- and NO₃- fed plants, NH₄/sup +/- fed plants showed remarkable growth reduction and died by 40 and 80 mM NaCl treatments after the first harvest (15th day). Consequently, these results suggest that salt excluding and resistant capacities of soybean plants under NaCl treatments are increased in order of NH₄ - N, control, NO₃- N and NH₄NO₃- N depending on N concentration except NH₄- N treatments.

• Korean journal of food and cookery science
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• v.17 no.5
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• pp.503-509
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• 2001

The effects of salting methods on textural properties of Kakdugi were evaluated during fermentation at 1$0^{\circ}C$ for up to 52 days. Kakdugi samples were prepared by 4 different salting methods at final salt concentration of 1.5%, which is appropriate for organoleptic quality. The salting methods for radish cubes(2 cm size) of Kakdugi were as follows; 1) Treatment S-1: spraying dry salt uniformly on to the radish cubes at 1.5%(w/w) and holding for 1 hr, 2) Treatment S-5: spraying dry salt uniformly on to the radish cubes at 1.2%(w/w) and holding for 5 hr, 3) Treatment B-1: brining radish cubes in a 8.5%(w/v) salt solution for 1 hr, 4) Treatment B-5: brining radish cubes in a 4.0%(w/v) salt solution for 5 hr. The contents of water soluble pectin, total soluble solid and PG activity were increased as the fermentation periods increased. A majority of total dietary fiber(TDF) consisted of soluble dietary fiber(SDF), and the amount of insoluble dietary fiber(IDF) was relatively small in Kakdugi during fermentation. Furthermore, an increase in SDF and a consequent decrease in IDF contents were observed with the fermentation time increased.

• Nuclear Engineering and Technology
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• v.56 no.3
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• pp.1002-1012
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• 2024

To remove insoluble fission products, which could possibly cause reactor instability and significantly reduce heat transfer efficiency from primary system of molten salt reactor, a helium bubbling method is employed into a passive molten salt fast reactor. In this regard, two-phase flow behavior of molten salt and helium bubbles was investigated experimentally because the helium bubbles highly affect the circulation performance of working fluid owing to an additional drag force. As the helium flow rate is controlled, the change of key thermal-hydraulic parameters was analyzed through a two-phase experiment. Simultaneously, to assess the applicability of numerical model for the analysis of two-phase flow behavior, the numerical calculation was performed using the OpenFOAM 9.0 code. The accuracy of the numerical analysis code was evaluated by comparing it with the experimental data. Generally, numerical results showed a good agreement with the experiment. However, at the high helium injection rates, the prediction capability for void fraction of helium bubbles was relatively low. This study suggests that the multiphaseEulerFoam solver in OpenFOAM code is effective for predicting the helium bubbling but there exists a room for further improvement by incorporating the appropriate drag flux model and the population balance equation.

• Korean Journal of Soil Science and Fertilizer
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• v.45 no.3
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• pp.428-434
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• 2012

A fungal strain, capable of solubilizing insoluble phosphate under diverse temperature, pH and salt conditions was isolated from Waste Mushroom bed of Agaricus bisporus in South Korea. Based on 18S rRNA analysis, the strain was identified as Aspergillus awamori bxq33110. The strain showed maximum phosphate solubilization in AYG medium (525 ${\mu}g\;mL^{-1}$) followed by NBRIP medium (515 ${\mu}g\;mL^{-1}$). The strain solubilized $Ca_3(PO_4)_2$ to a greater extent and rock phosphate and $FePO_4$ to a certain extent. However $AlPO_4$ solubilizing ability of the strain was found to be very low. Glucose at the rate of 2% ($561{\mu}g\;mL^{-1}$) was found be the best carbon source for Aspergillus awamori bxq33110 to solubilize maximum amount of phosphate. However, no significant difference ($P{\leq}0.05$) in phosphorus solubilization was found between 1% and 2% glucose concentrations. $(NH_4)_2SO_4$ was the best nitrogen source for Aspergillus awamori bxq33110 followed by $NH_4Cl$ and $NH_4NO_3$. At pH 7, temperature $30^{\circ}C$ and 5% salt concentration (674 ${\mu}g\;mL^{-1}$) were found to be the optimal conditions for insoluble phosphate solubilization. However, strain Aspergillus awamori bxq33110 was shown to have the ability to solublize phosphate under different stress conditions at $30-40^{\circ}C$ temperature, pH 7-10 and 0-10% salt concentrations indicating it's potential to be used as bio-inoculants in different environmental conditions.

• Korean journal of food and cookery science
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• v.9 no.1
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• pp.19-24
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• 1993

The purpose of this study was to investigate the physicochemical properties of Su Ri Chwi (Synurus Palmatopinnonatifidus var. indivisus KiTAM.) cooked in different solution (distilled water, 1%, salt and 1% sodium bicarbonate added water) and time. The content of crude fiber showed the highest percentage among the alcohol-insoluble solids of cooked Su Ri Chwi. The contents of Ca and Mg were decreased by the addition of 1% sodium bicarbonate. The main neutral sugars of alcohol insoluble solids were arabinose, galactose, and glucose. The content of glucose was increased regardless of method used. The main neutral sugars of crude pectins were rhamnose, arabinose and glucose. Galactose was increased by the cooking. The gel chromatography on Sepharose CL-4B indicated that the pectin extracted from cooked Su Ri Chwi had lower molecular weight distribution than that of the raw Su Ri Chwi. Total pectin was decreased by the cooking method used. The amounts of soluble pectins of Su Ri Chwi cooked in 1% sodium bicarbonate added water were lower than those of raw material.

• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.937-942
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• 2004

Physicochemical properties and mineral composition of seaweed salts prepared by incineration and osmotic dehydration methods were determined. As the incineration temperature increased, yield of seaweed salts, insoluble solids, pH, alkalinity, and oxidation-reduction potential (ORP) decreased. Alkalinity of salt prepared with sea tangle was higher than that of sea mustard. ORP decreased by incineration above $700^{\circ}C$, and was lower in salt with sea tangle. As incineration temperature increased, amounts of K and Ca in seaweed salt increased, whereas that of Mg decreased. Potassium and Ca contents of seaweed salt increased remarkably compared with those of common salt. Potassium content of sea tangle salt was higher than that of sea mustard. As incineration time increased, yield of seaweed salts, insoluble solid content, and pH decreased, whereas ORP of the salt increased. Potassium content of seaweed salt with incineration time, while Ca and Na contents decreased after incineration of 8 and 4 hr, respectively. Yield of seaweed salt by osmotic dehydration increased as immersion time in sea water increased. pH of salt from sea mustard was higher than that of sea tangle. ORP of seaweed salt dried three times was -128.8 mV, significantly lower than that of salt prepared by incineration method. As sea water immersion time increased, Mg content of seaweed salt increased significantly, while Ca content decreased. Potassium content of seaweed salt was higher in sea tangle salt. In case of salt prepared by incineration of residuals, pH increased with immersion time but ORP decreased.

• 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.

• YAKHAK HOEJI
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• v.13 no.2_3
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• pp.80-83
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• 1969

Acetylsalicylic acid gives a water-insoluble violet complex with $<\alpha>$-Picolin-Cu(II) reagent. The Complex is extractable well with a mixture of $<\alpha>$-Picolin-tetrachloromethane solution. The Complex salt dissolved in the mixed solution shows a maximum absorption at 620 m$<\mu>$. It has a melting point at $171^{\circ}C-$173^{\circ}C and molar ratio of Acetylsalicylic acid: Cu(II): $<\alpha>$-Picolin was estimated as 2:1:2 by continuous variation method and chelate titration method.

• BMB Reports
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• v.44 no.1
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• pp.22-27
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• 2011

A series of elastin-like proteins, $SKGPG[V(VKG)_3VKVPG]_n$-(ELP1-90)WP (n = 1, 2, 3, and 4), were biosynthesized based on the hydrophobic and lysine linkage domains of tropoelastin. The formation of self-assembled hydrophobic aggregates was monitored in order to determine the influence of cationic segments on phase transition properties as well as the sensitivity to changes in salt and pH. The thermal transition profiles of the proteins fused with only one or two cationic blocks (n = 1 or 2) were similar to that of the counterpart ELP1-90. In contrast, diblock proteins that contain 3 and 4 cationic blocks displayed a triphasic profile and no transition, respectively. Upon increasing the salt concentration and pH, a stimulus-induced phase transition from a soluble conformation to an insoluble aggregate was observed. The effects of cationic segments on the stimuli sensitivity of cationic bimodal ELPs were interpreted in terms of their structural and molecular characteristics.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2004.07b
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• pp.1166-1170
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• 2004

The leakage currents of transmission insulator were investigated as a function of environmental conditions, such as temperature, humidity, and rainfall. The insulators were artificially contaminated with insoluble yellow soil and kaolin which helped salt to stick on the surface of insulator. The insulators contaminated with the grade of B, C, and D were installed in the KoChang Testing Center. The leakage currents were measured and compared with non-contaminated insulators. The results indicated that the most important factor affecting leakage current was humidity. After heavy rain, the artificially contaminated salt was dissolved, resulting in similar characteristics between with and without contamination