• Journal of the Korean Magnetics Society
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• v.9 no.1
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• pp.17-22
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• 1999

Hexagonal M-type barium ferrite $BaFe_{12}O_{19}$ was prepared by a direct solid state reaction between $BaCO_3$ and ${\Alpha}-Fe_2O_3$ powders at temperatures ranging from 800 to 1000 $^{\circ}C$ in a nitrogen or air environment. The effects of NaCl on phase transformation of mixture of $BaCO_3$ and ${\Alpha}-Fe_2O_3$ to $BaFe_{12}O_{19}$ were studied using X-ray diffraction and M$\"{o}$ssbauer spectroscopy. Regardless of the environment for heat treatment or the added NaCl, two phases, BaFe and ${\Alpha}-Fe_2O_3$, coexist for samples heat treated at 800 $^{\circ}C$, but a single phase was observed from samples heat treated at 100$0^{\circ}C$ in both air and nitrogen environments. It was found that the addition of NaCl reduced the amount of $a-Fe_2O_3$ phase.hase.

• Korean Journal of Materials Research
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• v.12 no.5
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• pp.391-397
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• 2002

Synthesis and process development of nano-size Ti powder by SFE(Sodium/halide Flame Encapsulation) method were investigated. Four concentric coflow burner was used and its flame configuration was $TiCl_4/Ar/Na/Ar$ in order from the center. Flame has been controlled by the various processing parameters such as temperature of burner and flow rates of both $TiCl_4$(g) precursor and Na(g). It was found that yellow-colored flame was shown in the flow rates of 70cc/min of $TiCl_4$(g) precursor and 2 $\ell$ /min of Na(g) which were regarded as optimum flame condition. The powders encapsuled by NaCl were produced having the average powder size of 250nm. The results of X-ray diffraction showed that powders from the optimized condition consisted of pure Ti and NaCl. TEM analysis confirmed that the several Ti powders of 20-100nm were encapsulated with NaCl. After removing sodium chloride by heat treatment, the spherical Ti powders with the size range of 80 to 150nm were obtained.

• Journal of Photoscience
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• v.11 no.1
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• pp.25-28
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• 2004

The kinetics of the loss of leaf fresh weight during incubation of barley and rice leaves in 9% or 15% NaCl solutions were biphasic, indicating the existence of a controlling mechanism for water transport. The first rapid phases reached their plateaus within 1 and 2 h in the case of rice and barley leaves, respectively. When barley leaves were fed with sodium fluoride, an inhibitor of phosphatase inhibitor, through their epicotyls for 3 h in darkness, prior to the treatment of NaCl, the biphasic pattern shown during NaCl treatment was disappeared resulting in linear decreases in the relative fresh weights. The results suggest that NaF accelerates salt-induced water efflux from plant cells, possibly by inhibiting the protection mechanism that may act in NaF-untreated leaves. The linear water loss can be explained in terms of phosphorylation of aquaporin by blocking its dephosphorylation in the presence of the phosphatase inhibitor to keep aquaporin in a phosphorylated form. However, the effect of NaF shown in barley leaves were not observed in rice. These results suggest that the regulation of water transport depends on plant species, and the mechanism for the controlling water transport in rice is different from that of barley.

• The Korean Journal of Food And Nutrition
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• v.34 no.4
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• pp.390-397
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• 2021

The purpose of this study was to investigate at how the quality of citron changed during storage as a result of the browning inhibitor treatment. In the browning inhibitor treatment, Vit.C, Vit.C+NaCl, Vit.C+NaCl+CD substances were used. As a result of investigating the browning degree, Vit.C+NaCl+CD showed the lowest value of 0.76 when stored for 12 weeks. The 𝚫E of the chromaticity value indicated that significant color change occurred when the value was high. As the Vit.C+NaCl+CD mixture showed the lowest value of 46.01 at 25℃, it was found that browning did not occur much compared to other treatments. The change in polyphenol oxidase (PPO) activity of citron increased as browning progressed. Among the browning inhibitor solutions, Vit.C+NaCl+CD solution showed the lowest value 118.8 u/g at 25℃ after 12 weeks. Based on these findings, it seems that CD mixing solution can be used as a citron browning inhibitor.

• Journal of Bio-Environment Control
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• v.11 no.3
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• pp.127-132
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• 2002

Enhanced supply of $Ca^{2＋}$ as well as NO$_3$$^{[-10]}$ is known to restrict the uptake of the Na$^{＋}$ and Cl$^{[-10]}$ ion and ameliorate growth under saline conditions. This test was conducted to investigate the ameliorating effects of Ca(NO$_3$)$_2$ or CaCl$_2$ on the growth and yield of NaCl-stressed tomato plants grown in plastic pot filled with soil. All treatments except for the control were supplied with 80 mM NaCl fur two weeks after transporting. The saline solutions with nutrient were supplemented with either 0, 10 or 20 mM Ca(NO$_3$)$_2$ and either 0, 10 or 20 mM CaCl$_2$ during harvesting time from two weeks after transporting. Ca(NO$_3$)$_2$ or CaCl$_2$ application enhanced the growth such as plant height, fresh weight, dry weight, fruit number, and fruit weight, and yield of NaCl-stressed tomato, and also their effects increased greater as concentration of supplemented Ca(NO$_3$)$_2$ or CaCl$_2$increased. Yield increased in 20 mM Ca(NO$_3$)$_2$ compared with the others except fur the control. Photosynthetic rate in Ca treatments was lower than that of the control, but higher than that of NaCl treatment. Leaf chlorophyll content was higher in Ca treatments compared with the others, especially in younger leaf, while that was not affected by concentration of supplemented Ca. Ca(NO$_3$)$_2$ or CaCl$_2$ supply increased the $K^{＋}$ and $C^{2＋}$ concentration of tomato plants, whereas the Na$^{＋}$ transport to the leaves was inhibited. There was a strong increase in the $K^{＋}$/Na$^{＋}$ ratio in plants treated Ca(NO$_3$)$_2$, or CaCl$_2$. Cl$^{[-10]}$ content of plants was decreased by supplemental Ca(NO$_3$)$_2$ but Cl$^{[-10]}$ was increased in plants with CaCl$_2$compared with Ca(NO$_3$)$_2$. N concentration in plants of tomato increased with enhanced Ca(NO$_3$)$_2$ or CaCl$_2$supply, In conclusion, our study confirms the potential of Ca(NO$_3$)$_2$ or CaCl$_2$to alleviate NaCl-induced growth reductions in tomato.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.6
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• pp.565-571
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• 1991

A short time microwave heat treatment, bringing in hot NaCl solution, addition of KCI, CaCl2, MgCl2 into brining solution and salts mixture of phosphates into half fermented dongchim were investigated for their effects on some quality of dongchimi, a Korean pickle of Chinese radish roots, during fermentation. The reference dongchimi was prepared by brining the radish roots in 7% NaCl added with seasonings at $25^{\circ}C$. The result showed that microwave heat treatment affected little on the pH or total acidity change during fermentation. Soaking the roots in 80-9$0^{\circ}C$ hot salt solution significantly reduced the fermentation and softening rate of dongchimi while a rather rapid fementation was found for those soaked in 7$0^{\circ}C$. Addition of KCI and CaCl2 into brining solution slowed the pH decrease and softening of the roots, respectively. The dangchimi added with the salts mixture of phosphate, citrate and nitrite was significantly extreneded the fermentation time to pH 4.0 by more than two folds.

• Korean journal of food and cookery science
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• v.6 no.4 s.13
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• pp.9-14
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• 1990

The emlsifying properties of small red bean protein isoates were evaluated through their emulsion capacity and stability of the resulting emulsions. The influence of pH, Sodium Chloride and heat treatment on the efficiency of small red bean protein isolates as emulsifying agents was studied. The surface hydrophobicity (So) of small red bean protein islates also examined. The results were obtained as follows; 1. The emusion capacity of small red bean protein isolates was high at pH 11, low at pH 3 and decreased by heat treament. With addition of NaCl, emulsion capacity decreased steadily and showed lowest value when 0.2M NaCl was added. 2. The emulsion stability at pH 4.5 and heat treatment over $60^{\circ}C$ decreased emulsion stability at pH 4.5. When NaCl was added, emulsion stability was generally increased. 3. The surface hydrophobicity of small red bean protein isolates showed the highest value at pH 3 and lowest at pH 11 and increased as the heating temperature increased When 0.2 M NaCl was added, surface hydrophobicity also increased at pH 4.5.

• Biomolecules & Therapeutics
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• v.1 no.2
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• pp.137-142
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• 1993

The possible tumor-promoting activities of sodium chloride (NaCl) and dimethyl itaconate (DMI), one of the quinone reductase inducers, were examined on stomach of male Wistar rats treated with N-methyl-N'-nitro-N-nitrosoguanidine (MNNG). Administrations of NaCl and DMI after the initiation by MNNG resulted in various sized masses in the rat forestomach. Histopathologic studies showed that the combination of NaCl and DMI made an enhancing effect on the MNNG-induced carcinogenesis, resulting in papilloma in 5 weeks and squamous cell carcinoma in 20 weeks in submucosal area of forestomach. We also used an in vivo shortterm method for evaluating possible tumor-promoting activity with ornithine decarboxylase (ODC) as a marker. The markable inductions of the ODC activities by MNNG, NaCl, and DMI were found in the pyloric mucosa of rat stomach in time-dependent manners. A single administration of MNNG induced ODC activity up to 288 pmol $CO_2$/hr/mg protein at 24 hr after the administration. NaCl caused induction of ODC with a maximum of 179 pmol $CO_2$/hr/mg protein at 8 hr after the administration. ODC was induced up to 539 pmol $CO_2$/hr/mg protein at 16 hr after the administration of DMI. Additional treatment of NaCl and NaCl plus DMl caused 2 fold and 7 fold increases, respectively, in the ODC activity of the MNNG-alone group at 24 hr after the administration. These results suggest that NaCl and DMI have promoting activities in the rat gastric carcinogenesis initiated by MNNG.

• Journal of Korean Society of Water and Wastewater
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• v.8 no.1
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• pp.18-26
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• 1994

This research investigated efficient operation mode for the successful performance of SBR(sequencing batch reactor) treating fish processing wastewater, and the effect of sodium chloride (NaCl) on treatment efficiency. 2-hour-annerobic, 6-hour-aerobic and 3-hour-anoxic operation during reaction period was found an effective operating method for organic and nitrogen removal from fish processing wastewater in SBR system. The average removal efficiencies of COD, BOD, and total nitrogen in SBR operated continuousely were 91%, 95%, and 67.1%, respectively. The estimated values of biomass yield coefficient(Y), microbial decay coefficient($K_d$), and bioreaction rate constant(K) were $0.35gMLSS/gCOD_{removed}$, $0.015day^{-1}$, and $0.209hr^{-1}$, respectively. As NaCl concentration increased from 5 to 30g/L, sludge settleability was cnhanced but organic removal in the reactor was decreased. NaCl of influent had considerable relationship with COD removal, whereas it did not significant affect nitrogen removal.

• Journal of Microbiology and Biotechnology
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• v.20 no.11
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• pp.1506-1512
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• 2010

The present study examined the salinity-induced oxidative damage and differential response of enzymatic and nonenzymatic antioxidants of Nostoc muscorum. As compared with carotenoid content that showed induction, the chlorophyll and phycocyanin contents were inhibited after salt stress. Acceleration of lipid peroxidation and peroxide production suggested the onset of oxidative damage. The activities of all studied enzymatic antioxidants were significantly increased by salt stress, with maximum induction occuring with superoxide dismutase (154.8% at 200 mM NaCl treatment). Interestingly, under severe stress condition (250 mM NaCl), ascorbate peroxidase seemed to be more crucial than catalase for peroxide scavenging. Among the studied nonenzymatic antioxidants, ${\alpha}$-tocopherol was induced maximally (56.0%); however, ascorbate and reduced glutathione were increased by only 8.9% after 250 mM NaCl treatment as compared with control cells. Therefore, salinity was found to induce the antioxidative defense system of N. muscorum.