• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.293-293
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• 2022

This study is to develop new wheat breeding material through wide hybridization with wild species harboring useful characteristics such as salt, heat, and drought tolerance. Leymus mollis, wild rye was used to improve wheat genetic quality. L. mollis, is a perennial plant harboring tolerance against salt, heat, and drought because L. mollis distributes on the seaside. The F₁ hybrids were produced by crossing between common wheat (Triticum aestivum L., Chinese Spring) and L. mollis. Genomic in situ hybridization revealed that the F₁ hybrids have L. mollis genome. For the evaluation of salt and drought tolerance, seeds from the F₂ were used. Under 2% NaCl solution, the F₃ wheat-Leymus addition plants with salt tolerance showed more tillering and longer roots than other F₃ plants without salt tolerance. Also, the F₃ plants with salt tolerance showed better shallow-rooted than other F₃ plants without salt tolerance. Finally, the F₃ plants with salt tolerance made seed-setting under 2% NaCl condition, but other F₃ plants without salt tolerance were not. Under drought conditions, the F₃ plants with drought tolerance showed longer culm and spike length than other F₃ plants without drought tolerance and even those of Chinese Spring under well-water conditions. We evaluated and selected the F₃ plants with salt or drought tolerance for generation advancement.

• Journal of Life Science
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• v.9 no.1
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• pp.22-25
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• 1999

In order to study the mechanism for the adaptation to salt stress, we mutagenized budding yeast Saccharomyces cerevisiae with Ethylmethane sulfonate, and isolated salt-tolerant mutants. Among the salt-tolerant mutants, two strains exhibit additional temperature sensitive phenotype. Here, we report that these two salt-tolerant mutants are specific to {TEX}$Na^{+}${/TEX} rather than general osmotic stress. These mutant strains may contain mutations in the genes involved in {TEX}$Na^{+}${/TEX} home-ostasis.

• Proceedings of the Korean Society of Agricultural Engineers Conference
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• 1999.10c
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• pp.447-453
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• 1999

Salt accumulation is one of themajor problems in soils under protected cultivation . Since protected cultivation does not have rainfall or excessive irrigation, salt accumulaiton inthe soils is inevitable. In this study, characteristics of salt accumulation in soil column were ivestigated, and a salt-extracting method was tested to see its effectiveness. The results showed that the concentration of salt in top soil layers increased and electrical conductivity as thesalt concentration decreased especially in the top soil layer .When extraction medium was applied.

• Journal of Microbiology and Biotechnology
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• v.6 no.5
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• pp.352-357
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• 1996

The partition of proteins in the salt-rich phase of polyethylene glycol (pEG)/salt aqueous two-phase systems is limited by the salting-out effects of salt. The logarithm of the concentration of proteins partitioned in the salt-rich phase decreases linearly with increases in the concentration of salt in the salt-rich phase (salting-out). Therefore, the partition of a given protein in the salt-rich phase of aqueous two-phase systems can be estimated from the salting-out constant. The slope of the solubility line (salting-out con-stant) for a given protein is determined by the type of salt in the two-phase systems.

• Microbiology and Biotechnology Letters
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• v.17 no.6
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• pp.645-654
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• 1989

The historical background of fish fermentation in Asia and other regions of the world is reviewed. The classification of fermented fish products in different regions is attempted with respect to the technology involved. The fermented fish products are largely divided into three groups; (1) high-salt, (2) low-salt, and (3) non-salt fermented. High-salt fermented products contain over 20％ of salt and are represented by fish sauce, cured fish and fish paste. Low-salt fermented products contain 6-18％ salt and are subdivided into lactic fermented products with added carbohydrate and acid pickling associated with low temperature. Non-salt fermented products are represented by the solid state bonito fermentation and some alkaline fermentation of flat fishes. The local names of the products in different regions are compared and classified accordingly. The microbial and biochemical changes during fish fermentation are considered in relation to the quality of the products, and their wholesomeness is reviewed.

• Culinary science and hospitality research
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• v.23 no.5
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• pp.87-91
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• 2017

This study was conducted to investigate the quality characteristics of sun-dried salt prepared with added Cheongyang hot pepper juice(CPJ). The moisture, crude protein, crude lipid, and crude ash contents of the CPJ were 84.36%, 2.27%, 1.41%, and 0.67% respectively. The moisture content, yellowness, capsaicin, and dihydrocapsaicin of sun-dried salt increased according to the level of added CPJ, whereas the NaCl, pH, lightness, and redness value increased. The sensory evaluation results showed that preferences for the sun-dried salt increased as CPJ, approached their optimum value and decreased as they exceeded optimum levels. Consequently, the proposed optimum level in the ingredient formulation for manufacture of the standard sun-dried salt was 30% CPJ, as based on analyses. Ultimately, this study was expected to contribute to the commercialization of sun-dried salt of high quality.

• Journal of Plant Biology
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• v.12 no.3
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• pp.8-14
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• 1969

Salt tolerances of Chinese cabbage and cabbage were observed by means of the sand culture and field experiment. The point of 50% yield reduction of Chinese Cabbage was 1% of salt concentration in sand culture. The Na absorption in the salty upland conditions was increased but the absorption of Ca, Mg were interrupted as the salt concentration was raised and there were no differences in the absorption of N and P. The Si absorption was increased at low salty conditions, but the salt concentration was raised, the absorption was interrupted drastically. The cabbage was more stronger salt tolerance than Chinese cabbage, and it was possible to prevent the salt damage significantly by planting on sloping beds instead of planting on the double-row beds in field condition.

• The Journal of Fisheries Business Administration
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• v.44 no.2
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• pp.35-49
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• 2013

The purpose of this study is to investigate development of the solar salt industry in Korea. To achieve the objective, the study defined the concept of advancement and competitiveness improvement regarding the solar salt industry, and identified a present situation and problems of the solar salt industry. The result showed that to develop the solar salt industry in Korea, production system should be modernized, and distribution system should be changed to get consumer's trust, and it should be informed outstanding characteristics of Korean solar salt to consumers. Finally, the government and related corporation should push related system and policy such as traceability system to develop the solar salt industry in Korea.

• Journal of the Korean Society of Food Culture
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• v.28 no.6
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• pp.674-683
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• 2013

This study was carried out to investigate the quality characteristics of low-salt kimchi with salt partially replaced by Salicornia herbacea L. powder (SH). We prepared kimchi with seasonings in which salt was replaced by 0% (S00), 10% (S10), 20% (S20) and 30% (S30) SH. The salinity level of kimchi was about 1%, and there was no significant difference between the experimental groups. Although lactic acid bacterial numbers of kimchi replaced with SH (S10~S30) increased significantly compared to those of control (S00), the pH and titratable acidity of kimchi replaced with SH were not significantly different. Hardness of kimchi tended to increase as fermentation progressed and with SH addition. The results of the sensory evaluation corroborated the physicochemical characteristics. Furthermore, the sensory characteristics of kimchi were not significantly different upon addition of SH. The physicochemical and sensory characteristics of kimchi were not significantly different despite replacement of salt in kimchi seasoning by SH up to 10%.

• Proceedings of the Korea Concrete Institute Conference
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• 2004.11a
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• pp.237-240
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• 2004

When the concrete structures are in contact with seawater, concentration of chloride for estimating chloride diffusion coefficient can be defined as the chloride concentration of sea water. However, in case the concrete structures, constructed in the seashore, aren't directly in contact with seawater, it is difficult to establish the interface concentration of chloride. In addition, marine concrete structures are greatly affected by salt attack such as rebar corrosion, among the cause of salt attack, airborne sea salt is primary factor. Therefore, in this study, salt attack environment by airborne sea salt was investigated in terms of a seasonal distribution at 33 spots, 6 areas in the East, West, South coast for 1 year. Results indicated that in the South coast, the amount of the airborne sea salt is comparatively higher in summer. in the West coast. higher in winter. On the other hand, in the East coast, the amount of the airborne sea salt is rarely affected by a season.