• Journal of Ecology and Environment
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• v.39 no.1
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• pp.81-90
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• 2016

This study was to investigate the effect of salt stress on physiological characteristics such as plant growth, photosynthesis, solutes related to osmoregulation of Beta vulgaris. A significant increase of dry weight was observed in 50 mM and 100 mM NaCl. The contents of Chl a, b and carotenoid were lower in NaCl treatments than the control. On 14 day after NaCl treatment, photosynthetic rate (P_N), the transpiration rate (E) and stomatal conductance of CO₂ (g_s) were reduced by NaCl treatment. On 28 day after NaCl treatment, the significant reduction in g_s and E was shown in NaCl 200 mM. However, P_N and water use efficiency (WUE) in all NaCl treatments showed higher value than that of control. Total ion contents (TIC) and osmolality were higher than the control. On 14 day after treatment, the contents of proline (Pro) increased significantly in 200 mM and 300 mM NaCl concentration compared with control, whereas on 28 day in all treatments it was lower than that of the control. The contents of glycine betaine (GB) increased with the increase of NaCl concentration. The contents of Na⁺, Cl^-, GB, osmolality and TIC increased with the increase of NaCl concentrations. These results suggested that under severe NaCl stress conditions, NaCl treatment did not induce photochemical inhibition on fluorescence in the leaves of B. vulgaris, but the reduction of chlorophyll contents was related in a decrease in leaf production. Furthermore, increased GB as well as Na⁺ and Cl^- contents resulted in a increase of osmolality, which can help to overcome NaCl stress.

• Journal of Life Science
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• v.18 no.2
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• pp.154-161
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• 2008

The physiological and photochemical responses of rice seedling to NaCl stress were investigated through measuring leaf relative water content (RWC), root water uptake and chlorophyll fluorescence. When plants were exposed to increased salinity stress, the visual symptoms of injury were significant at ${\geq}$500 mM NaCl concentration for 4 and 5 day stress periods. The differences in Fv/Fm between control treatment and plants treated with 500 mM and 1,000 mM NaCl were evident after 5 day and 4 day, respectively, whereas in root water uptake its effect was observed at 500 mM and 1,000 mM NaCl at 2 day of salt-stressed periods. Leaf RWC in salt-stressed plants decreased gradually with increasing salinity in exogenous solution and duration of salt stress, and these decrease showed leaf RWC of 58-68% atduration over 2 day stress of 1,000 mM NaCl treatment and 88% at 1 day stress. NaCl stress led to a significant inhibition of the light-induced greening in etiolated rice plants, especially in 4 and 5 day salt-stressed plants, which linearly decreased with NaCl concentration ($R^2$=0.812 and 0.918, respectively). The effects of NaCl stress in rice seedlings indicate that water uptake in root is more sensitive to increasing NaCl concentration and stress duration than Fv /Fm in leaves compared with the same NaCl concentration.

• 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.

• Journal of the Korean institute of surface engineering
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• v.51 no.4
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• pp.214-217
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• 2018

Stainless steel grade 430 with a composition of Fe-17%Cr was corroded in $Na_2SO_4$ and ($Na_2SO_4+NaCl$) salts at 800 and at $900^{\circ}C$ for up to 20 h. It corroded mainly to $Cr_2O_3$, along with a small amount of $Fe_2O_3$ and $Fe_3O_4$. The formed oxide scales were neither dense nor compact enough owing to their ensuing dissolution into the salt during corrosion, which facilitated internal corrosion. Corrosion occurred faster at $900^{\circ}C$ than $800^{\circ}C$. NaCl in $Na_2SO_4$ aggravated the scale adherence.

• Proceedings of the Korea Concrete Institute Conference
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• 2005.11a
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• pp.507-510
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• 2005

In winter, a large amount of de-icing salts such as $CaCl_2$, NaCl have been used on highways for road safety. They make concrete structures deteriorated. In this study, the chloride diffusion of concrete in presence of de-icing salt was investigated. The diffusion coefficient of chloride in presence of $CaCl_2$ solution was larger than in presence of NaCl solution. Therefore, it is necessary to assess chloride profile in presence of $CaCl_2$ by different way from the case in presence of NaCl solution or seawater.

• 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.

• Membrane Journal
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• v.26 no.1
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• pp.26-31
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• 2016

Polycaprolactone (PCL) has been fabricated into the membrane type scaffolds of 3 dimensional pore network for the tissue engineering applications by the blade method of salt (NaCl) leaching and solution casting. In this study, the experimental designs have each conditions of drying temperature, salt particle size, salt content. The modified dispensing pump connected up to homogenizing mixer system is used for mixing the $PCL/CHCl_3$ solution and NaCl particles. The membrane fabricated use by the film applicator to poured mixed solution on the glass plate. The great pore by NaCl particles and the small pore by the evaporated $CHCl_3$ in the frame wall of great pores are multiply formed in membrane scaffolds.

• Journal of Environmental Science International
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• v.12 no.10
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• pp.1131-1136
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• 2003

To examine whether salt stress would alter or not contractility of isolated rat aorta, under anesthesia with sodium pentobarbital(50 mg kg-1 i.p.), male Sprague Dawley rats(300-330 g) were subjected to 0, 50, and 150 mM of sodium chloride at 37$^{\circ}C$ for 60 min. where as the sham group was left at modified Krebs-bicarbonate solution. To measure contractile response of vascular ring preparation isolated from rat was determined in organ bath and was recorded on physiograph connected to isometric transducer. And the strip was checked for expression of heat shock protein(Hsp) by Western blotting. One, three and eight hours later, we measured vascular contractility of isolated rat aorta treated with KCI, phenylephrine from organ bath study. The dose-vascular responses of potassium chloride and phenylephrine showed a little augmentation by NaCl concentration in the strips exposed to NaCl for 8 hours. And the response of relaxation induced by nitroprusside and acetylcholine was not influenced by NaCl stress in isolated aorta ring for 8 hours, respectively. Expression pattern of Hsp 70 of vascular muscle in isolated rat aorta showed a little increase in 150 mM NaCl group at 8 hours after NaCl treatment but not at 3 hours, and Hsp 60 expression of rat aorta was markedly increased in 50 mM NaCl group at 8 hours after NaCl treatment. Taken together, NaCl induced dose-and time dependent accumulation of the Hsp but not affected contraction of rat aorta. These data suggest that short term high salt stress was not sufficient to induce hypertension of rat aorta.

• Journal of the Korea Organic Resources Recycling Association
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• v.14 no.2
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• pp.83-90
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• 2006

The NaCl contents of food waste composts made by various techniques known up to now were under the level of 1% by fresh weight basis. But these techniques has some problem that is environment pollution from treated water and high equipment cost. The application to agricultural land of food waste compost that is not sufficiently removed NaCl was considered to be improper due to salt accumulation in soils and plant growth inhibition by salt stress. The purpose of this study is to decompose NaCl in food waste compost using triple salt and this method is differ from existing chemical method. Also, reaction of NaCl with triple salt produced KCl that is basic material of potassium fertilizer. Moreover Also, there was temperature rise of average $5^{\circ}C$ as result that apply triple salt in food waste 600 ton in food wast composting productive capacity. Obvious odious smell reduction effect appeared pretreatment process and fermentation process with temperature rise and this is because triple salt activation of aerobe and removes odious smell cause material by salt content decrease effectively.

• Resources Recycling
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• v.15 no.2 s.70
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• pp.32-36
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• 2006

Magnesium has been used as light and functional material, and its demand is increasing as a material for automobile engine and for mobile phone or notebook PC case. Fused salt electrolysis and thermal reduction are regarded as main methods for the extraction of magnesium, and choice for the method is firstly according to raw material. In this study, magnesium metal is obtained by an electrolysis of magnesium chloride. Two types of fused salt mixtures were used as electrolyte and electrolyzed at 7V with a graphite anode having the same depth, and their results were compared with each other. A mixed salt of $KCl/NaCl/MgCl_2$ was the more effective than $KCl/NaCl/CaCl_2/CaF_2/MgCl_2$ in current efficiency through the experiments at $760^{\circ}C$. Purity of the prepared magnesium metal was above 98%. Some basic data for scale-up of the magnesium electrolysis equipment, which would be necessary for a commercialization, could be obtained.