• 한국식품영양학회지
• /
• 제9권3호
• /
• pp.319-324
• /
• 1996

The functional properties of protein recovered from red crab (Chitinonecetes opiiie) processing in water (RCP) were examined and compared with those of soybean protein isolate at pH 2~10 in water and NaCl solu5ion. The solubilities of RCP and SPI were miniumu at pH 4, the isoelectric point and increased significantly at lower or higher than pH 4. Solubilities in NaCl solution for both proteins decreased with incr NaCl concentration increase at all pH ranges. Emulsion capacity for both proteins was also minimum at pH 4 and increased as protein concentration increased from 2 to 6%. Emulsion capacity of RCP was higher than these of SPI at pH 6∼10 and all protein concentrations. Emulsion stability showed a similar trend to that of emulsion capacity. RCP had higher oft absorption capacity and lower water absorption capacity than SPI.

• Tribology and Lubricants
• /
• 제20권2호
• /
• pp.91-96
• /
• 2004

Wear behavior of self-mated stainless steels in NaCl solution has been investigated. The experiment was done in the corrosive liquid of which NaCl concentration of $0\~3\%$ and temperature of $15\~90^{\circ}C$. Two kinds of wear type were observed: one is 'severe wear' type which shows gradually increasing wear volume with increasing sliding distances, the other is 'mild wear' type which shows change of wear rate from high value to low at transition distance. The specific wear rate in severe wear type was not sensitive to the liquid temperature and concentration of NaCl but stable at value of $1\times10^{-3}\;mm^3$ approximately.

• 대한기계학회논문집
• /
• 제14권2호
• /
• pp.399-406
• /
• 1990

This paper is studied to know corrosive wear mechanism of STS304 steel on atmospherical temperature against mating material as the same. The corrosive test was carried out by rubbing the annular surface of two test pieces in distilled water and NaCl aqueous solution. The corrosive wear mechanism was investigated by S.E.M. The experimental results show that there is one Lcr transferring from severe wear to mild wear on change of NaCl concentration and atmospherical temperature, and which is the other still remaining in server wear state. It was found that the critical sliding distance Lcr shorten with increasing NaCl concentration but it is longer with ascending atmospherical temperature and the mild wear state still continues under the condition of high generation rate and elimination rate of the corrosive product. Considering upon the result, the model of corrosive wear mechanism is proposed.

• 한국미생물·생명공학회지
• /
• 제39권3호
• /
• pp.294-300
• /
• 2011

젓갈의 숙성에 미치는 bacteria의 역할 규명을 목표로 고염에서 생장하며 단백질 분해활성을 나타내는 bacteria를 멸치젓과 새우젓으로부터 분리하여 이들의 고염에서의 생장을 검토하였다. NaCl이 15% 첨가된 고체배지를 이용하여 bacteria를 분리한 경우, 멸치젓으로부터는 Bacillus 및 근연속이, 새우젓으로부터는 Staphylococcus 속이 우점으로 분리되었고, 멸치젓으로부터 분리된 Virgibacillus halodenitrificans와 새우젓으로부터 분리된 Halobacillus trueperi가 단백질 분해활성을 나타내었다. NaCl이 8% 첨가된 고체배지에서 단백질 분해활성을 나타낸 멸치젓 유래 bacteria는 Vb. halodenitrificans를 중심으로 한 Bacillus 근연 속으로 NaCl 농도 15%에서 생장하는 bacteria의 군집과 크게 다르지 않았다. 그러나 NaCl이 8% 첨가된 고체배지에서 단백질 분해 활성을 나타낸 새우젓 유래 bacteria는 NaCl 농도 15%에서 분리된 우점균 Staphylococcus, Salinicoccus, Salimicrobium 속이 아닌 Bacillus 속과 Planococcus, Salinivibrio 속으로 확인되어 새우젓의 우점종은 단백질 분해와 큰 관련이 없는 것으로 추정된다. 멸치젓의 우점종 Vb. halodenitrificans와 새우젓의 우점종 Staphylococcus equorum은 NaCl이 25% 첨가된 배지에서도 생장을 나타내어 젓갈 숙성과 높은 관련성을 가지고 있으며, 종균으로 이용될 높은 가능성을 가지고 있다.

• 원예과학기술지
• /
• 제31권5호
• /
• pp.617-625
• /
• 2013

상록활엽 조경소재 연구개발의 일환으로써, 기후변화에 대응하여 내한성이 우수한 남부지역 상록활엽수 중에서 멀꿀과 다정큼나무에 대하여 가시적 피해, 엽록소 형광이미지, MDA(malondialdehyde) 농도 분석으로 내염성을 평가하였다. NaCl 농도가 증가함에 따라서 토양 pH는 감소하고 EC는 증가하였으며 멀꿀이 생육 중은 토양은 다정큼나무가 생육 중인 토양보다 더 강하게 영향을 받았다. 시각적 피해에서 멀꿀은 처리 후 20일에 200mM NaCl 농도 이상에서 고사하였다. 다정큼나무는 비록 400mM NaCl 농도에서 잎의 피해를 나타냈지만 실험기간 동안 모두 생존하였다. 엽록소 형광이미지에서 색상변화는 시각적 피해 결과와 강한 일관성을 보였다. NaCl 농도가 증가함에 따라서 멀꿀 잎의 적색은 유의성 있게 낮은 형광 값인 청색으로 변화하였고 변화는 가장자리에서 중앙으로 옮겨갔다. 다정큼나무의 형광이미지 반응은 NaCl 처리일이 증가할수록 잎의 가장자리에 변화가 나타났으나 여전히 실험기간 동안 적색을 나타냈다. 가장 높은 시각적 피해와 EC를 보였던 처리 후 5일에 멀꿀의 MDA 농도는 $4.56nmol{\cdot}g^{-1}$였다. 다정큼나무의 MDA 농도는 400mM NaCl 농도 처리구를 제외한 모든 처리구들에서 $1.5nmol{\cdot}g^{-1}$ 이하를 나타냈다.

• Korea-Australia Rheology Journal
• /
• 제15권3호
• /
• pp.151-156
• /
• 2003

In this research, experimental studies were performed to examine the rheological behavior of equimolar solutions of cetylpyridinium chloride (CPyCl) and sodium salicylate (NaSal) solutions with concentration. The surfactant solutions were prepared by dissolving 2 mM/2 mM - 80 mM/80 mM of surfactant/counterion in double-distilled water. It has been observed that the zero shear viscosity shows abrupt changes at two critical values of C^*$ and C^{**}$. These changes are caused by the switching of relaxation mechanism with concentration of CPyCl/NaSal solutions at those concentrations. The wall slip velocities of dilute and semidilute CPyCl/NaSal solutions show a dramatic increase with shear rate where the shear viscosity exhibits shear thickening behavior for dilute solutions and shear thinning behavior for semi-dilute solutions, respectively. Considering that the dramatic increase in wall slip velocity should be related to the formation of shear-induced structure (SIS) in the surfactant solution, the shear thickening behavior of semi-dilute solutions is caused by elastic instability unlike the case of dilute solutions.

• BMB Reports
• /
• 제35권3호
• /
• pp.306-312
• /
• 2002

The effects of salts on the biochemical properties of D-amino acid aminotransferase from Bacillus sp. YM-1 have been studied to elucidate both the inhibitory effects of salts on the activity and the protective effects of salts on the substrate-induced inactivation. The results from UV-visible spectroscopy studies on the reaction of the enzyme with D-serine revealed that salt significantly reduced the rate of the formation of the quinonoid intermediate and its accumulation. The kinetic and spectroscopy studies of the reaction with $\alpha$-[$^2H$]-DL-serine in different concentrations of NaCl provided evidence that the rate-limiting step was changed from the deprotonation of the external aldimine to another step(s), presumably to the hydrolysis of the ketimine. Gel filtration chromatography data in the presence of NaCl showed that the enzyme volume was reduced sharply with the increasing NaCl concentration, up to 100 mM. An additional increase of the NaCl concentration did not affect the elution volume, which suggests that the enzyme has a limited number of salt-binding groups. These results provide detailed mechanistic evidence for the way salts inhibit the catalytic activity of D-amino acid aminotransferase.

• KSBB Journal
• /
• 제17권6호
• /
• pp.509-514
• /
• 2002

발효조건의 최적화에 대한 연구결과 온도는 28$^{\circ}C$, 배지의 초기 pH는 7.0, 통기와 교반 조건은 1.0 vvm과 500 rpm에서 erythritol의 생산이 가장 우수하였다. 이러한 최적의 발효조건에서 250 g/L의 glucose와 5 g/L의 yeast extract가 포함된 발효배지에서 최대 erythritol 농도는 143.3 g/L이었으며, 이때의 수율은 57%이고 생산성은 0.70 g/L-h이었다. 발효 중에 pH를 일정하게 조절하는 경우에 erythritol의 수율 및 생산성은 향상되지 못하였다. 발효배지에 0.5 M의 NaCl 또는 KCl의 첨가에 의해서 염이 첨가되지 않은 배지에 비해 erythritol의 생산이 약간 증가를 하였다. 그러나 NaCl 또는 KCl의 첨가농도가 증가할 수록 erythritol의 생성은 감소하고, 반면에 glycerol의 생성이 증가하였다.

• Asian-Australasian Journal of Animal Sciences
• /
• 제17권1호
• /
• pp.131-136
• /
• 2004

The effects of salt concentration and heating conditions on the thermal gelation properties of surimi produced from mechanically deboned chicken meat (MDCM) were investigated. Chicken surimi was manufactured by washing (MDCM: 0.5% NaCl=1:4), standing, straining and centrifuging. The fat, water-soluble protein and heme pigment in the MDCM were removed by increasing washing cycles. The compressive force of the chicken surimi increased as the concentration of salt was increased from 0% to 5%. Total gel strength of the surimi measured by texture profile analysis showed a maximum in the range 3-5% NaCl. Microstructural analysis showed that the unfolding network structure of the surimi gel began to appear at NaCl concentrations>2%. The optimum heating condition for gelation was $90^{\circ}C$ for 40 min as this resulted in maximum values for measures of gel strength including compressive force, hardness, fracturability, adhesiveness, springiness, gumminess, chewiness and resilience. Chicken surimi gel formed by cooking at a heating rate of $1^{\circ}C/min$ to $90^{\circ}C$ showed better a texture than gels produced at $1.85^{\circ}C/min$. Our result show that a lower rate of heating improves chicken surimi gelation.

• Corrosion Science and Technology
• /
• 제3권5호
• /
• pp.194-197
• /
• 2004

The corrosion resistance of several kind of ME (Metal Evaporated) tape has been investigated both in mild sulfuric acid solution and NaCl solution by electrochemical impedance spectroscopy. It was found that the degradation of ME tapes was accelerated with increasing the concentration of sulfuric acid. There was no significant change in corrosion resistance when the concentration of NaCl was under 3.5 wt%. However, the impedance value decreased when the concentration of NaCl was up to 10 wt%. The degradation of backside of ME tapes was also investigated by AC impedance measurements. The results showed that the impedance behavior of backside plastic film changed with the concentration of sulfuric acid even at the beginning of immersion, implying the changing of the permeability for the backside of ME tapes. It was also found that the corrosion resistance of DVC (Digital Video Cassette) ME tape was better that that of Hi-8mm ME tapes in sulfuric acid solutions. Also, the backside of DVC ME tape showed better water resistance than that of Hi8 ME tapes.