• Journal of Life Science
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• v.17 no.12
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• pp.1616-1621
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• 2007

Off-flavors and odors in fermented cucumbers result from the growth of undesirable microorganisms during the secondary fermentation. Under laboratory conditions using a sterile fermented cucumber slurry medium, the spoilage fermentations were reproduced. Using this system the salt and pH conditions that allow the spoilage to occur were determined by varying the NaCl concentration and pH of the slurry medium. At pH 3, no spoilage was observed, regardless of the salt concentration, while at pH 3.5, pH 4, and pH 4.5, spoilage occurred in the 0 and 2% NaCl samples. For pH 5.0 samples, spoilage products were seen for all NaCl treatments. Based on these results the Preservation Prediction Chart was developed. The Chart may be used for selection of proper pH value and salt concentration for long term storage of fermented cucumber.

• Korean Journal of Food Science and Technology
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• v.29 no.2
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• pp.314-319
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• 1997

The objectives of this study were to examine the effect of storage time, temperature, pH, and NaCl concentration on hydroperoxide lyase and lipoxygenase activities, and to establish important informations to the production of typical cucumber flavor. Conditions affecting lipoxygenase and hydroperoxide lyase would be important for cucumber flavor production. Maximum activity was observed at pH 5.0 for hydroperoxide lyase and pH 5.5 for lipoxygenase. Both enzymes were relatively stable at $40\;to\;50^{\circ}C$ for 6days storage time. Maximum activity of both enzymes was observed with 0.2 M NaCl at pH 5.0. Activities were stimulated with concentrations of NaCl from 0.05 to 0.2 M. Hydroperoxide lyase and lipoxygenase activities were decreased at concentration of NaCl greater than 0.2 M.

• Food Science of Animal Resources
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• v.25 no.3
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• pp.340-343
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• 2005

The objective of this work was to study separation of short peptide (glycine-tyrosine) by using supported liquid membranes (SLMs) containing Aliquat as a cationic carrier, In the present investigation, the influence of pH of donor phase, concentrations of carrier and salt concentrations of acceptor phase on separation flux rate were investigated. Below pH 7.0 the flux rate was not affected by NaCl concentration or carrier concentration. However, the rate was increased significantly above pH 7.0. The rate with Hossain's SLM(H-SLM) containing $20\%$ Aliquat was about 3-fold higher with pH 9.0 at 0.25 M NaCl and 10-fold higher with pH 8.0 at 1.0 M NaCl than that with Duggan's SLM(D-SLM) containing $8\%$ Aliquat respectively. Furthermore, the rate with H-SLM was 10-fold higher at 1.0 M NaCl than the rate with 0.25 M NaCl, In conclusion, it would appear that the rate of separation was facilitated by using high salt concentrations together with high carrier concentrations above pH 7.0.

• Journal of fish pathology
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• v.20 no.3
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• pp.291-297
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• 2007

The effect of aspirin on the recovery of nitrite-induced methemoglobinemia in cultured eels (Anguilla japonica) was studied. Methemoglobinemia was induced by exposing eels to nitrite (120 ㎎ NO2-N/ℓ) for 24 hr. The nitrite exposed eels were bathed in 20 ppm aspirin solution (Aspirin), 0.8 % NaCl solution (NaCl), 20 ppm aspirin plus 0.8% NaCl solution (NaCl + Aspirin) and 50% nitrite free water(control) for 24 hr to recover from nitrite toxicity. Peripheral blood was taken from the arterious bulb from all groups to analyse hematocrit value, hemoglobin concentration, and nitrite concentration of the blood. Histopathological features of gill were also observed. Aspirin and control groups were more effective than NaCl and NaCl + Aspirin groups in recovery of hematocrit value and hemoglobin concentration, methemoglobin rate and nitrite concentration. The histopathological features on the gill of aspirin group were similar to those of normal eels, but other groups showed focal hyperemia in the lamellar carpillaries, epithelial hyperplasia. These results suggested that aspirin was very effective to recover from methemoglobinemia in nitrite-induced cultured eels.

• Food Science of Animal Resources
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• v.38 no.2
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• pp.417-430
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• 2018

This study was conducted to determine the effects of NaCl concentration and cooking temperature on the color and pigment characteristics of presalted ground chicken breasts. Four treatments with different salt concentrations (0%, 1%, 2%, and 3%) were prepared and stored for 7 d prior to cooking. Each sample was cooked to four endpoint temperatures ($70^{\circ}C$, $75^{\circ}C$, $80^{\circ}C$, and $85^{\circ}C$). The salt concentration affected the color and pigment properties of the cooked ground chicken breasts. As the salt concentration increased, the cooking yield and residual nitrite content also increased. However, the samples with 1%, 2%, and 3% NaCl showed similar nitrosyl hemochrome and total pigment contents. Among the products containing salt, the samples with 3% NaCl showed the lowest percentage myoglobin denaturation (PMD) and the lowest CIE $a^*$ values. The cooking temperature had limited effects on the pigment properties of cooked ground chicken breasts. The oxidation-reduction potential and residual nitrite contents increased with cooking temperature, while the PMD, nitrosyl hemochrome, total pigment contents and CIE $a^*$ values were similar in the samples cooked at different temperatures. These results indicated that the addition of up to 2% salt to ground chicken breasts and storage for 7 d could cause the pink color defect of cooked products. However, the addition of 3% NaCl could reduce the redness of the cooked products.

• Journal of Korean Society on Water Environment
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• v.26 no.1
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• pp.35-43
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• 2010

This experimental design and response surface methodology (RSM) have been applied to the investigation of the electrocoagulation/flotation of dye wastewater. The electrocoagulation/flotation reactions were mathematically described as a function of parameters current (A), NaCl concentration (B), initial RhB concentration (C) and time (D) being modeled by use of the central composite design (CCD). The application of RSM using the CCD yielded the following regression equation, which is an empirical relationship between the RhB removal (%) and test variables in RhB removal (%) = $-300.42+129.21{\cdot}Current+46.99{\cdot}NaCl-0.11{\cdot}RhB-+43.71{\cdot}Time-5.67{\cdot}Current{\cdot}NaCl-3.18{\cdot}Current{\cdot}Time-2.41{\cdot}NaCl{\cdot}Time-19.79{\cdot}Current^2-2.27{\cdot}NaCl^2-1.59{\cdot}Time^2$. the model predictions agreed well with the experimentally observed result ($R^{2}=0.9728$). The estimated ridge of maximum response and optimal conditions for RhB removal (%) using canonical analysis was 99.4% (A: 1,77 A, NaCl concentration: 2.23 g/L, RhB concentration: 56.12 mg/L, Time: 9.98 min). To confirm this optimum condition, three additional experiments were performed and RhB removal (%) were within range of 86.87% (95% PI low)~111.93% (95% PI high) obtained.

• Food Science of Animal Resources
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• v.35 no.5
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• pp.577-584
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• 2015

This study was conducted to evaluate the effect of pre-rigor salting level (0-4% NaCl concentration) on physicochemical and textural properties of pre-rigor chicken breast muscles. The pre-rigor chicken breast muscles were de-boned 10 min post-mortem and salted within 25 min post-mortem. An increase in pre-rigor salting level led to the formation of high ultimate pH of chicken breast muscles at post-mortem 24 h. The addition of minimum of 2% NaCl significantly improved water holding capacity, cooking loss, protein solubility, and hardness when compared to the non-salting chicken breast muscle (p<0.05). On the other hand, the increase in pre-rigor salting level caused the inhibition of myofibrillar protein degradation and the acceleration of lipid oxidation. However, the difference in NaCl concentration between 3% and 4% had no great differences in the results of physicochemical and textural properties due to pre-rigor salting effects (p>0.05). Therefore, our study certified the pre-rigor salting effect of chicken breast muscle salted with 2% NaCl when compared to post-rigor muscle salted with equal NaCl concentration, and suggests that the 2% NaCl concentration is minimally required to ensure the definite pre-rigor salting effect on chicken breast muscle.

• Applied Biological Chemistry
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• v.48 no.1
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• pp.53-59
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• 2005

The effect of various stressors such as reductant ascorbic acid, signalling molecules (salicylic acid and methyl jasmonic acid), heavy metals $(NiCl_2,\;and\;MnSO_4)$ and NaCl on the glutathione peroxidase (GPX) activities and isoenzyme expression patterns were investigated in rice seedling roots. Total GPX activity increased according to the increase of ascorbic acid concentration. Prominent enhancement of GPX1 isozyme due to ascorbic acid contributed to the increase of total GPX activity. GPX showed different reactivity toward salicylic acid and methyl jasmonic acid. GPX activity increased at 0.1 mM salicylic acid, and then decreased thereafter. However, GPX increased gradually in a methyl jasmonic acid concentration-dependent manner, and 3 fold increase of GPX activity was found at 1 mM methyl jasmonic acid. Moreover, GPX1 isozyme increased according to the increase of salicylic acid, while GPX1 isozyme decreased according to the increase of methyl jasmonic acid. When metal ions were treated, GPX activity increased considerably according to the increase of $NiCl_2$ concentration, however, GPX activity increased about 2 fold at 0.5 mM $CuSO_4$ and then decreased. Enhancement of GPX1 isozyme contributed to the increase of total GPX activities in $NiCl_2-treated$ and $MnSO_4-treated$ rice seedlings. Total GPX activity increased 1.7 fold in response to 300 mM NaCl. Especially GPX2 isozyme showed gradual increase according to the increase of NaCl concentration.

• Journal of Plant Biology
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• v.35 no.1
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• pp.1-8
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• 1992

The characteristic of Cyanophyte genus SG63 is similar to that of Aphanot hece sp. The optimal growth was found with the concentration of NaCI and $MgSO_4{\cdot}7H_2O$ on the culture medium. The most optimal condition is 56%0 of NaCl (S4 medium) and 20%0 of $MgSO_4{\cdot}7H_2O$ (M2 medium). The synthesis of chlorophyll a, phycocyanin and soluble proteins is affected by the concentration of the two mineral elements in culture. Especially, the content of chlorophyll a and phycocyanin decreases on the most highly saline medium. The identified principal carotenoids are ${\beta}-carotene$, echinenone, zeaxanthin and myxoxanthophyll. The rates of concentration of protein/chlorophyll a and phycocyanin/chlorophyll a are low on the S4 medium. Inversely, these rates are the highest on the M2 medium. Accordingly, the high concentration of $MgSO_4{\cdot}7H_2O$ provoke the synthesis of phycocyanin and total proteins.oteins.

• Journal of Korean Society of Forest Science
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• v.89 no.5
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• pp.691-696
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• 2000

Syzygites megalocarpus occurred on the fruit bodies of Tricholoma matsutake, Leccinum rugosiceps, Pulveroboletus ravenelii, Russula emetica, and Amanita pseudoporphyria in the field. We could select Malt Extract Agar, Mueller Hinton Medium and Potato Dextrose Agar as optimal media among eight media. Syzygites megalocarpus showed an optimal temperature around $23^{\circ}C$ with optimal pH 6.0. Growth of S. megalocarpus on PDA was inhibited by 36.5% at 5% NaCl compared with without NaCl and did not grow at more than 8% NaCl in 2 days after inoculation. However, it grew 1.1 cm in 10% NaCl in 5 days after inoculation. Growth of Tricholoma matsutake on PDA was inhibited by increasing contration of NaCl and did not nearly grow at 2.5% NaCl in 60 days after inoculation. Because S. megalocarpus grew at high concentration of NaCl, we concluded that NaCl should not use for controlling S. megalocarpus on the fruit body of T. matsutake.