• Journal of Acupuncture Research
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• v.32 no.2
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• pp.131-145
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• 2015

Objectives : The purpose of this study was to demonstrate the effectiveness and availability of salt pharmacopuncture of Korean sun-dried salt and processing salt on the basis of bibliographical review. Methods : This study was done through a narrative review of related bibliography including medical books, journals, general bibliography, and web sites. Results : 1. Korean sun-dried salt is produced in the ground with soil, tiles, and pottery. Sun-dried, traditional, granulated, bamboo, and grilled salts are all appropriate for medical use. They are composed of a lower level of NaCl and unnecessary substances, and have a higher water and mineral content. 2. The 9~30 g of NaCl included in the physiological saline matches the ratio of a normal human body. However, if the saline is used for water supply, it should be improved because the recommended amount is much lower. 3. Medicine that includes NaCl is applied for lessening the congestion of the nasal cavity, alleviating cornea swelling, or for a lack of water. NaCl can also be used for washing contact lenses as well as cleaning the mucous membrane of the eyes and nose. 4. Salt relieves anger, detoxifies, induces vomiting, builds strong muscles and bones, gives energy, slows aging, and ultimately improves health. 5. Salt treats many diseases including: cardiovascular, hematosis, respirometer, obstetric, musculoskeletal, mineral supplement, eye, teeth and skin issues, etc.. However, salt is not used for treating asthma, cough, or other ailments mainly affecting the vascular system. 6. While NaCl in salt absorbs water and the vascular constriction results in higher blood pressure, the pressure induced from salt is actually a physiologically temporary rise. Rather, salt helps remove oil from the body and its potassium lowers blood pressure. Conclusions : It was suggested that salt pharmacopuncture of Korean sun-dried salt and processing salt should be made available for adjusting the physiological salt concentration and control of the Na side effects, therefore it would be useful in the treatment of diseases.

• Journal of the Korean Society of Food Culture
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• v.17 no.2
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• pp.197-213
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• 2002

In order to establish the processing condition of rapid- and low salt-fermented liquefaction of anchovy (Engrulis japonica), effect of temperature on crude enzyme activity of anchovy viscera, pretreatment conditions, and the minimum content of adding NaCl were investigated. The minimum limitation of NaCl content for anchovy liquefaction was 10%. Sample A(water adding, heating, adding 10% NaCl): chopped whole anchovy adding 20% water and then heating for 9 hrs at $50^{\circ}C$ and then adding 10% NaCl and then fermented at room temperature$(8-29^{\circ}C)$ for 180 days. Sample B(water adding, heating, adding 13% NaCl): chopped whole anchovy adding 20% water and then heating for 9 hrs at $50^{\circ}C$ and then adding 13% NaCl and then fermented at room temperature for 180 days. Sample C(adding 13% NaCl): chopped whole anchovy and then adding 13% NaCl and then fermented at room temperature for 180 days. Sample D(adding 17% NaCl): whole anchovy adding 17% NaCl and then fermented at room temperature for 180 days. The content of free amino acids such as aspartic acid, serine and threonine fluctuated severely according to the pretreatment methods. Possibly they might be recommend quality indices of standardization for salt-fermented liquefaction of anchovy. As for the relation between fermentation period(X) and individual free amino acid(Y), five kinds of free amino acids such as glutamic acid, valine, glycine, lysine, and alanine showed highly significant in their coefficient of determination in most of samples. They might be recommend as quality indices for salt-fermented liquefaction of anchovy during fermentation. The difference of taste between products of the rapid- and low salt-fermented liquefaction and the traditional salt-fermented liquefaction were caused by their composition of the free amino acids ratios, in which were umami, sweet, and bitter taste in the extracts of anchovy during fermentation. The appropriate fermentation period of the sample A was shorten 30 days than the sample B and 60 days than the samples C and 90 days than the sample D in the processing of anchovy.

• Economic and Environmental Geology
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• v.55 no.6
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• pp.671-687
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• 2022

It has been reported that about 47% of groundwater wells within 10 km from the coastline in the western/southern coastal areas of Korea were affected by seawater. It has been interpreted that the cause of groundwater salinization is seawater intrusion. The Gilsan stream in the Seocheon area was a tidal stream until the Geumgang estuary dam was constructed and operated. Therefore, it is likely that the Gilsan stream catchment was deposited with sediments containing high-saline formation water prior to the use of landfill farmland at this catchment area. The groundwater in this study area showed EC values ranging from 111 to 21,000 µS/cm, and the water quality types were diverse including Ca(or Na)-HCO₃, Ca(or Na)-HCO₃(Cl), Na-Cl(HCO₃), Na-Cl types. It is believed that this diversity of water quality is due to the mixing of seawater and fresh groundwater generated by infiltration of precipitation and surface water through soil and weathered part. In this study, we discussed whether this water quality diversity and the presence of saline groundwater are due to present seawater intrusion or to remnant high-saline pore water in sediments during flushing out process. For this, rain water, surface water, seawater, and groundwater were compared regarding the water quality characteristics, tritium content, oxygen/hydrogen stable isotopic composition, and ⁸⁷Sr/⁸⁶Sr ratio. The oxygen/hydrogen stable isotopic compositions indicated that water composition of saline groundwaters with large EC values are composed of a mixture of those of fresh groundwater and surface water. Also, the young groundwater estimated by tritium content has generally higher NO₃ content. All these characteristics showed that fresh groundwater and surface water have continued to affect the high-saline groundwater quality in the study area. In addition, considering the deviation pattern in the diagrams of Na/Cl ratio versus Cl content and SAR (sodium adsorption ratio) versus Cl content, in which two end members of fresh surface-ground water and seawater are assumed, it is interpreted that the groundwater in the study area is not experiencing present seawater intrusion, but flush out and retreating from ancient saline formation water.

• Korean Journal of Food Science and Technology
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• v.22 no.1
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• pp.66-70
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• 1990

Correlations have been developed for estimating the viscosities of ternary mixtures of sucrose-sodium chloride-water over a temperature range of $10-40^{\circ}C$ and a concentration range of 1.0064-5.7037 molality sodium chloride and 0.3436-2.5966 molality sucrose. The viscosity data of sodium chloride and sucrose solutions have been fitted very well utilizing proposed polynomial equation, respectively and the temperature dependence analysis for sodium chloride and sucrose solutions showed that 1/T dependence is accurate. The experimental viscosity data for surose-sodium chloride-water mixtures were fitted to a five parameter polynomial with a goodness of fit approximating experimental error and it seems that there is no significant Interaction between sodium chloride and surose solutions.

• Korean journal of food and cookery science
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• v.8 no.1
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• pp.57-63
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• 1992

The purpose of this study was to investigate the rheological and thermal properties of yam starch. Yam starch had a hydrodynamic volume with the intrinsic viscosity,［$\eta$］, of 0.29dl/g deionized water. The values of the intrinsic viscosity of yam starch, determined to pH 2-11, varied between 0.07 to 0.18 dl/g. The highest intrinsic viscosity was obtained at pH 7. At salt concentrations 0-0.2 M NaCl, the intrinsic viscosity of yam starch was decreased up to 0.05 M NaCl concentration then increased to 0.07 M NaCl concentration and remained constant to reach 0.2 M NaCl concentration. The overlap parameter, calculated with the intrinsic vicosity data, was 3.45 g/dl in deionized water. The thermal properties of yam starch were investigated by Differential Scanning Calorimetry. Three endotherms were observed both pH solution and salt concentation. In the presence of pH 9, the onset temperature of gelatinization peak was the lowest temperature of 50.$32^{\circ}C$ and the enthalpy ($\Delta$H) was increased in this solution. The effect of salt on the thermal properties of yam starch was determined at salt concetration of 0-0.2 M NaCl. The enthalpy significantly decreased to salt concentration 0.07 M NaCl and the lowest onset temperature of this concentration was 52.$90^{\circ}C$.

• Journal of Powder Materials
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• v.18 no.6
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• pp.488-495
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• 2011

This study was performed to fabricate the porous titanium foam by space holder method using NaCl powder, and to evaluate the effect of NaCl volume fractions (33.3~66.6 vol.%) on the porosities, compressive strength, Young's modulus and permeability. For controlling pore size, CP titanium and NaCl particles were sieved to different size range of 70~150 ${\mu}m$ and 300~425 ${\mu}m$ respectively. NaCl of green Ti compact was removed in water followed by sintered at $1200^{\circ}C$ for 2 hours. Total porosities of titanium foam were in the range of 38-70%. Pore shape was a regular hexahedron similar that of NaCl shape. Porous Ti body showed that Young's modulus and compressive strength were in the range of 0.6-6 GPa and 8-127 MPa respectively. It showed that pore size and mechanical properties of Ti foams was controllable by NaCl size and volume fractions.

• Journal of the Korean Chemical Society
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• v.20 no.4
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• pp.260-265
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• 1976

The conductances of dilute solutions of LiCl, NaCl and KCl in a series of isopropanol-water mixtures were determined at $30^{\circ}C$. The values of equivalent conductance agreed well with Debye-Huckel-Onsager equation and the limiting equivalent conductance was greatly reduced as the isopropanol content of the solvent was increased in accord with predictions based on solvent viscosity and dielectric properties. Also, the limiting equivalent conductance increased in sequence ${\Lambda}_{0,LiCl} < {\Lambda}_{0,NaCl} < {\Lambda}_{0,KCl} in 0.0, 0.1 and 0.2 mole fraction isopropanol, but {\Lambda}_{0,LiCl} < {\Lambda}_{0,KCl} < {\Lambda}_{0,NaCl} in 0.3 mole fraction ispropanol. The maximum Walden product, {\Lambda}_{0{\eta}0}$ was found in 0.1 mole fraction isopropanol for all electrolytes.

• Macromolecular Research
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• v.17 no.12
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• pp.1015-1020
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• 2009

The role of the water structure present in hydrogels from nutlets of three species of salvias, S. miltiorrhiza (SM), S. sclarea (SS) and S. viridis (SV), was analyzed by differential scanning calorimetry (DSC). The sharp endothermic peaks that appeared at $5.9^{\circ}C$ (SM), $2.8^{\circ}C$ DC (SS) and $1.8^{\circ}C$ (SV) in each 1.0% hydrogel of 10.4-15.8% were not affected by addition of 0.1 M urea and alkali-metal salts. The order-disorder portions in the network were slightly affected by the distribution of freezable and non-freezable water in the hydrogel networks. The SV hydrogel was further used to investigate the effects of additives (0.1-8.0 M urea and 0.1-5.0 M NaCl) on its melting behavior. At 0.5-4.0 M urea and 1.0-3.0 M NaCl, two endothermic peaks appeared, corresponding to unbound (high temperature) and bound (low temperature) water in the gel networks, and eventually merged into one endothermic peak at 5.0-8.0 M urea and 4.0-4.5 M NaCl. After this merger, the endothermic peak shifted to 3.7, 4.0 and $5.6^{\circ}C$ at 5.0, 6.0 and 8.0 M urea, respectively. In the case of NaCl, a combination of peaks that occurred at 4.0-4.5 M were accompanied by a shift to lower temperature (-14.4 and $15.3^{\circ}C$) and the endothermic peak finally disappeared at 5.0 M NaCl due to the strong binding of water in the gel networks.

• Journal of the Korean Geosynthetics Society
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• v.1 no.1
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• pp.43-51
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• 2002

In this study, free swell index of betonite was examined in several regeants; distilled water, leachate, seawater and 3% NaCl solution. Free swell index values of bontonite to be added Poly(acrlylic acid), PYA(Polyvinyl Alcohol) or SCMC (Sodium Carboxymethyl Cellulose) were evaluated and compared. From this, it was confirmed that hydraulic conductivities of GCL in seawater were examined and the hydraulic conductivities of GCL in seawater were compared to those in distilled water. The average values of free swell indices of bentonite were decreased in order of distilled water>leachate>seawater. It was shown that no significant differences were occurred for free swell index between seawater and 3% NaCl solution. For bentonite to be added PVA, the other reagents except distilled water didn't affect increase of swelling. Swelling properties of bentonite to be added SCMC were improved except 3% NaCl solution.

• Journal of the Korean Chemical Society
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• v.22 no.1
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• pp.12-18
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• 1978

The electric conductances of dilute solutions of alkali chlorides (LiCi, NaCl, KCl, RbCl, CsCl) in a series of acetone-water and formic acid-water mixtures were determined respectively at $^30{\circ}C$. The results of the conductances of alkali chlorides in acetone-water mixtures were analysed by the Debye-Huckel-Onsager equation and the variations of limiting equivalent conductances with the compositions of acetone-water mixtures were explained in terms of selective solvation of electrolytes. The conductances of dilute solutions of alkali chlorides in formic acid-water could not be analysed because of the strong ionic atmosphere of solvent itself.