• Journal of Nutrition and Health
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• v.30 no.8
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• pp.920-929
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• 1997

This study examined the effect of dietary salt levels on the incidence and cure of gastric ulcer in rats. Two sets of experiment were conducted . In the first experiment, the rats were divided into 3 groups. The 3 groups were fed 0%, 4%, and 8% NaCl diets respectively for 20days. The rats were given water -immersion restraint stress at the end of the dietary period , and sacrificed. The ulcer index by histological test was higher in rats fed the 8% NaCl diet than those in the other groups. The hexosamine and glutathione levels were significantly lower in the rats fed the 8% NaCl diet. Hematocrit and total iron binding capacity(TIBC) showed lower values caused by bleeding of gastric mucosa. The second experiment was designed to determine the effect of soldium concentration on the cure of gastric ulcer . As the gastric ulcer was recovered, ulcer length was gradually deceased in the control group but not changed in the 8% NaCl diet group. The gastric hexosamine and hepatic glutathione were increased in the control group but decreased in the 8% NaCl diet group. The hematologic indices of stressed rats showed the same tendency. As a result, dietary salt per se did not cause gastric ulcer . Once an ulcer is formed by stress or any other factor, higher levels of dietary salt may be detrimental to gastric mucosa, thereby delaying the healing of the ulcer. It is recommended that dietary salt intake be reduced in stress-prone people.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.4
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• pp.313-317
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• 2003

Damdusi was a kind of fermented soybean food added with ginger and sancho(Zanthoxylum schinifolium). To improve the preparing method of Damdusi, Asperillus oryzae was inoculated at steamed soybean and fermented at 25~3$0^{\circ}C$ incubator far 48 hours. Salt, ginger and sancho was mixed into it after 1st fermentation, and the 2nd fermentation was also done at 30~37$^{\circ}C$ for 1 week. After drying under the sun, sancho was removed from it. Dried Damdusi was composed of 4.90% of moisture, 35.07% of crude ash, 13.61% of crude fat and 23.44% of crude protein, respectively. Its flavor earned the high score(3.94) but taste did not (2.98) due to the salty taste by the sensory evaluation. Therefore, salt ratio was reduced to 18%, 16%, and 14% for improving the taste. The one with 14% salt concentration had the highest crude ash and crude fat but the lowest crude protein composition. The crude protein was the highest in the group of 16% salt. By the sensory evaluation, the taste and the overall acceptability was the highest in the 14% salt group.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1036-1041
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• 2014

This study compared quality changes among brined baechu cabbages manufactured by various salting methods and types of salt. Brine, brine and dry salting, and dry salting were used as salting methods. When baechu cabbages were salted by dry salting method, the salinity of brined baechu cabbage increased compared to salting by other methods, even though the quantity of salt used was small. In addition, salinities of leaf and stem were relatively equal among brined baechu cabbages using dry salting method compared to those of other methods. When baechu cabbages were salted using dry method at different salt concentrations (3%, 5%, and 10% of weight of baechu), brined baechu cabbage showed suitable salinity (1.41~1.42%) at 5% salt concentration. Among brined baechu cabbages prepared using dry salting method with different types of salt (purified salt, solar salt, and bamboo salt), bamboo salt produced the highest salinity. Brined baechu cabbages with solar salt and bamboo salt showed significantly lower counts of total aerobic bacteria and higher counts of lactic acid bacteria than others. These results indicate that baechu cabbage can be salted equally, and the amount of salt used can be reduced when baechu cabbage is salted using dry salting method. In addition, using solar salt and bamboo salt can increase the quality of brined baechu cabbage.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.28 no.1
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• pp.122-127
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• 1983

Germination and seedling emergence of 40 barley cultivars and lines having been bred in Korea were studied under different water and salt stress conditions containing different sucrose and KC1 concentration in laboratory at Suweon. This study revealed that the barley cultivars and lines differed markedly in their emergence rate index(ERI), total stand(TS), coleoptile length, seedling height, top and root weight. Those characters of the most cultivars were progressively reduced as water and salt stress increased. Jogangbori, Dongbori 1, SB 77460 and SB 77415 were less sensitive to both stress and will be useful for breeding sources. ERI was highly correlated with TS, coleoptile length and seedling height. ERI and TS between two different solutions were correlated each other, and this study indicated that for screening the varieties or lines tolerant to water and salt stress, both ways were available and should be screened genetic materials with a good germination and emergence rate in I stress conditions.

• Proceedings of the Korean Nuclear Society Conference
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• 2001.10a
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• pp.276.2-276
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• 2001

• Proceedings of the Korean Radioactive Waste Society Conference
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• 2019.05a
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• pp.100-101
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• 2019

• Journal of Plant Biology
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• v.13 no.3
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• pp.1-16
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• 1970

Field studies were conducted with kusabue variety and factorial design of 12 treatments composed of 3 levels, 10 kg, 15 kg and 20 kg of N per 10 a , and 4 levels of 80, 100, 120, and 140 hills per $3.3m^2$ plot in reclaimed slaty area having an average of 0.48% salt concentration. The law of spacing effect was observed in the increase of the number of stems at any application levels of N, and the increased N application exceeding 15 kg N per 10 a did not increase the number of stems in maximum tillering stages. The light recieving efficiency of plant population was greatly reduced by close planting when compared with the effect of increased N applications in heading stage. The spacing effect on the C/F ratio was not noted but was reduced markedly by the increased N applications, accordingly the spacing effect on rough rice yields to the LAI was less than by the increase N application. Closer spacing increased the number of panicle, and non-effective stems, decreased the number of grains per panicle and panicle weight. The increased N applications also increased the number of panicle, reduced the weight of 1,000 grains and the ratio of matured grains. It was recommended to plant 100 hills per $3.3m^2$ with the application of 15 kg N per 10 a in the reclaimed salty area of Korea.

• Proceedings of the Korean Radioactive Waste Society Conference
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• 2003.11a
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• pp.180-185
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• 2003

The reductions in final waste form and material costs, which were induced from an introduction of salt waste regeneration system, have been estimated and compared with those of the present pyrochemical process, which is under development in KAERI. The results calculated on the basis of published data and proper assumption showed that the final waste form of LiCl waste from the Advanced Conditioning Process would be reduced about 3.7 to#ton HM (from 5.4 to 1.7 ton/ton HM). For the case of LiCl-KCl eutectic salt waste from the electro-refining process, the final waste form would be reduced 2.3 ton/ton U. Thus, these estimation suggested that the introduction of salt waste regeneration system was essential to improve the economical efficiency of the pyrochemical process.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.1
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• pp.69-76
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• 2010

This study was performed to examine the effects of salt addition level on changes in the physicochemical properties and color values of salted shrimp during fermentation. Fresh shrimp were salted with different concentrations (8, 18, 28%) of Chunil salt and fermented at $20^{\circ}C$ for 160 days. In the 8% salted shrimp treatment, volatile basic nitrogen (VBN), amino nitrogen (AN), and trimethylamine (TMA) contents rapidly increased during the fermentation period, while in the 18 and 28% salt groups these increases were reduced throughout the 160 days of fermentation. Thiobarbituric acid (TBA) values increased rapidly for 120 days of fermentation and then decreased. The thiobarbituric acid values of the 18, and 28% salted and fermented shrimp groups were lower than the that of the 8% group. In addition, Hunter's color L, a, and b values decreased as the fermentation period increased.

• Journal of the Korean Society of Tobacco Science
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• v.19 no.1
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• pp.64-69
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• 1997

Deliveries of tar, nicotine, CO and $CO_2 in main stream smoke decreased as the potassium salt content of reconstituted tobacco leaves increased. The peak temperatures of the central region of a burning cone during a puff was in the range 940$^{\circ}C$∼430$^{\circ}C$ by IR thermal video system. The exogenous Potassium salt contents influenced the reduction of carbon-monoxide delivery through a decrease in the Peak temperature of the burning cone. Consequently, the amount of CO formed in the combustion Process was reduced by potassium salt. Moreover, the temperature of the burning cone was lowered, and the CO formed from carbonaceous reduction was decreased.