• Journal of Dairy Science and Biotechnology
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• 제33권1호
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• pp.47-57
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• 2015

세계보건기구(World Health Organization)는 식료품에 함유된 NaCl을 낮출 것을 권하고 있으며, 식품 내 NaCl 수치 감소시키는 것은 중요한 연구분야가 되었다. 염화나트륨(sodium chloride, NaCl)의 과다 섭취는 고혈압, 골다공증, 뇌졸증, 신장결석, 심혈관계 질환 등의 다양한 질병과 직접 또는 간접적으로 많은 연관되어 있다. 산업국가에서는 치즈등의 가공식품을 통해 많은 양의 소금을 섭취하고 있기 때문에, 치즈 내 NaCl의 함유량 감소에 대한 연구가 진행 중에 있다. 따라서 최근에 치즈 내 NaCl의 함유량을 감축하기 위한 많은 방법들이 이용되고 있다. NaCl은 치즈 내에서 방부제 역할을 하며, 식품의 풍미를 높이고, 치즈의 주요 기능적 특성을 담당하기 때문에, 치즈의 품질에 영향을 주지 않으면서 치즈에 함유된 NaCl을 감소하는 것은 쉽지 않다. 대체방법을 사용하지 않고, 치즈에 함유된 NaCl을 감축시키는 연구가 진행되어 왔지만, NaCl 감소 시에 발생하는 식품의 관능적 특성, 유동학 및 안정성 문제들이 보고되고 있다. 지금까지의 연구 결과에 의하면 식품 내 NaCl을 감소시키는 방법으로는 NaCl 대체(NaCl substitution)라고 불리는 방법이 있으며, 이 방법은 NaCl을 부분적으로 다른 염분(염화칼륨, 염화마그네슘, 염화칼슘)으로 대체함으로써 식품에 함유된 NaCl 수치를 감소시킨다. 실례로 자연치즈에 함유된 NaCl을 KCl로 대체하였을 때 치즈의 특성, 특히 맛에 변화와 안정선에 문제가 야기되었다. 반면, 가공치즈에 함유된 NaCl을 KCl로 대체하였을 때, 치즈의 특성이 큰 영향을 받지 않았기 때문에, 이 방법을 사용하여 치즈에 함유된 NaCl의 수치를 감소시킬 수 있는 가능성이 높다는 것을 나타냈다. 이와 같은 결과는 자연치즈 내의 NaCl 함량을 감축하기 위해서는 치즈에 함유된 NaCl의 역할, NaCl과 건강문제, NaCl 감소 방법, 다른 염분(특히 염화칼륨으로 NaCl 대체하는 방법)을 사용하는 방법 등에 관한 더 많은 향후 연구가 많이 필요하며, 적극적으로 진행되어야 할 것이다.

• 한국자원식물학회지
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• 제7권1호
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• pp.97-101
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• 1994

The effects of NaCl salinity on the leaf photosynthesis and water relation of two cultivars of rice(Oryza sativa L.) , the salt-tolerant cultivar Seohae and the salt-senstive cultivar Iri-380 were exam-ined. Two cultivars of rice were grown for 14 days in nutrient solution at SOmM NaCl. Comparing theieaf Na content of two cultlvars, Seohae showed high accumulation of Na content in the leaf blade, while Iri-380 showed low. The Na content in leaf blade reduced the rate of leaf photosynthesis. Salt-tolerant cultivar Seohae was less decreased the rate of leaf photosynthesis than salt- sensitive cultivarIri-380. And Seohae showed larger decreased the osmotic potential in the leaves than Iri-380. This in-dicates that in the salt-tolerant cultivar, osmotic adjustment is developed under saliniEation.

• 한국수산과학회지
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• 제38권2호
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• pp.89-93
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• 2005

To manufacture the low-salt anchovy, Engraulis japonicus, sauces with $14\%$ and $17\%$ NaCl, anchovy sauce with $26\%$ NaCl was diluted with sterilized water and then heated at $60^{\circ}C$ for 10 min, 20 min, 30 min, and 40 min. The chemical and microbial changes of the heat-treated low-salt anchovy sauces stored at $25^{\circ}C$ were analyzed at different storage periods. Lactic acid and total nitrogen contents of $14\%$ and $17\%$ NaCl anchovy sauces decreased slightly during storage, but pH, VBN and amino nitrogen contents were almost constant. The amino nitrogen content of $17\%$ NaCl anchovy sauce was higher than that of $14\%$ NaCl anchovy sauce. Total viable cell and lactic acid bacteria were not detected in the anchovy sauce heated at $60^{\circ}C$ for more than 20 min and only proteolytic bacteria was determined less than 10 CFU/mL. The 17% NaCl anchovy sauce heated at $60^{\circ}C$ for 30 min was relatively good for the taste and odor by sensory evaluation.

• 식물조직배양학회지
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• 제28권1호
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• pp.15-20
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• 2001

NaCl에 대한 내성이 다른 CI5309, 동진벼, 낙동벼의 원형질체와 캘러스에 NaCl 0, 0.3, 0.6, 0.9%를 처리하여 원형질체의 생존율과 캘러스의 proline 및 이온 함량을 조사하였다. 원형질체에 NaCl을 처리하였을 때 NaCl 농도가 증가함에 따라 품종간에 생존율의 차이가 컸다. 유묘검정에서 내성이 높은 CI5309와 동진벼는 차이가 거의 없으나 낙동벼는 이들보다 생존율이 현격하게 낮았으며 그 정도는 처리시간이 길어질수록 더 커졌다. 캘러스 내의 proline함량은 NaCl 농도 증가에 따라 내성인 CI5309와 동진벼는 변화가 거의 없었으나 감수성인 낙동벼는 현격하게 적었으며 0.9%의 높은 농도에서 CI5309, 동진벼, 낙동벼의 순으로 함량이 많았고 이 순서는 유묘의 내성정도와 일치하였다. NaCl 농도 증가에 따라 캘러스 내의 Ca는 세 품종 다 감소하나 그 정도는 크지 않았으며 K도 감소하나 0.9%에서 세 품종이 같았다. Mg도 농도증가에 따라 세 품종 모두 감소하였으나 동진벼가 가장 낮았고, Na는 무처리에 비하여 월등히 많았으나 세 품종 다 농도에 따른 차이는 거의 없었으며 그 양은 CI5309, 나동벼, 동진벼 순이었다.

• Biomolecules & Therapeutics
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• 제8권1호
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• pp.93-98
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• 2000

This study has been carried out to investigate general pharmacological action of bamboo salt (jukyom) in terms of effects on central nervous system and cardiovascular system in experimental animals. After bamboo salt, crude salt or reagent-grade NaCl were orally administered into male ICR mice with dose of 2.0 g/kg, general behavioural syndromes such as body weight and locomotor activity, spontaneous motor activity, pento-barbital-induced sleeping time, muscle incoordination, electroshock-induced convulsion, body temperature and writhing response caused by 0.6% acetic acid solution were observed. Bamboo salt had no influences in these indices for examinition of effect on central nervous system. Additionally, conscious male Sprague Dawley rats fastened overnight won ere treated with bamboo salt, crude salt or reagent-grade NaCl (2.0 g/kg, p.o.) to examine the effect of these salts cardiovascular system. Systolic, median and diastolic food pressure and heart rate were dertemined using tail cuff indirect method. Treatment with Hydralazine (50 mg/kg, p.o) as a positive control produced the decreases in systolic, median and diastolic blood treasure and an increase in heart rate. whereas no changes were observed in bamboo salt, crude salt and reagent-grade NaCl treated groups. These results strongly suggest that bamboo salt may have no effects on general pharmacology of central nervous systems and cardio-vascular systems.

• Current Research on Agriculture and Life Sciences
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• 제21권
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• pp.1-9
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• 2003

본 실험은 염과 건조 스트레스를 받은 벼 식물체의 생리학적 반응을 잎의 수분 보유적인 측면에서 조사하여, 벼의 내성품종과 비내성품종을 효율적으로 선발하기 위한 critical level을 밝혀 내성품종 육성에 응용할 수 있는 기초자료를 제공하고자 수행한 시험결과를 요약하면 다음과 같다. 1. NaCl 및 PEG 처리에 의한 벼 식물체의 반응은 일차적으로 뿌리 신장의 억제가 NaCl 처리에 의해 관찰되었으나, PEG 처리에서는 벼 식물체의 뿌리가 PEG 처리 농도를 증가함에 따라 증가하는 경향이 보였다. 2. NaCl 및 PEG 처리에 의한 벼 식물체의 잎의 RWC와 LWP 사이의 상관관계를 조사한 결과, 40 mM NaCl ($r=0.871^{**}$)와 80 mM NaCl 처리구 ($r=0.934^{**}$) 에서 RWC와 LWP사이에 높은 상관관계가 확인되었으나, PEG 처리에 의한 RWC와 LWP 사이에는 8% PEG 처리구($r=0.789^{**}$)에서만 상관관계를 보였다. 3. RWC와 LWP사이에 높은 상관의 결과로부터 측정방법이 까다로운 LWP보다 간단하게 측정할 수 있는 RWC를 이용하여 염 및 건조 스트레스에 대한 내성 품종을 선발하는 것이 효율적이라 사료된다. 4. 염에 대한 벼 내성품종을 선발할 경우에는 80 mM NaCl을 처리한 후 48시간째에 선발하는 것이 적합하고, 한발에 대한 내성품종 선발에는 8% PEG를 처리한 후 96시간째에 선발을 하는 것이 효율적이라 사료된다.

• 한국축산식품학회지
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• 제38권2호
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• pp.417-430
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• 2018

This study was conducted to determine the effects of NaCl concentration and cooking temperature on the color and pigment characteristics of presalted ground chicken breasts. Four treatments with different salt concentrations (0%, 1%, 2%, and 3%) were prepared and stored for 7 d prior to cooking. Each sample was cooked to four endpoint temperatures ($70^{\circ}C$, $75^{\circ}C$, $80^{\circ}C$, and $85^{\circ}C$). The salt concentration affected the color and pigment properties of the cooked ground chicken breasts. As the salt concentration increased, the cooking yield and residual nitrite content also increased. However, the samples with 1%, 2%, and 3% NaCl showed similar nitrosyl hemochrome and total pigment contents. Among the products containing salt, the samples with 3% NaCl showed the lowest percentage myoglobin denaturation (PMD) and the lowest CIE $a^*$ values. The cooking temperature had limited effects on the pigment properties of cooked ground chicken breasts. The oxidation-reduction potential and residual nitrite contents increased with cooking temperature, while the PMD, nitrosyl hemochrome, total pigment contents and CIE $a^*$ values were similar in the samples cooked at different temperatures. These results indicated that the addition of up to 2% salt to ground chicken breasts and storage for 7 d could cause the pink color defect of cooked products. However, the addition of 3% NaCl could reduce the redness of the cooked products.

• 아시안잔디학회지
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• 제2권1호
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• pp.5-30
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• 1988

The object of this experiments was to know the salt tolerance of Fults and other lawn grasses. Fults, Olympic (Tall fescue, Festuca arundinacea Schred), Ceeping red fescue, Kentucky bluegrass and Zoysia grass (Z. japonica S.) were grown in hydroponics with vermiculite at various concentrations of NaCl. Hoagland's solution was used as the basic solution (control), and the concentrations of Cl to it were 1000, 2000, 3000, 4000 and l5OOOppm, respectively. Each was cultivated under the circumstances during 2 months. The results obtained are summarized as follows: 1.The growth of Fults, Olympic, Creeping red fescue and others were better at Cl lOOOppm than control. In the 5OOOppm application, Fescues become worse and 23.9% of them were withered. In concentration of Cl above 9OOOppm, it was impossible to live. 2.In the l0000~l1000ppm application, Olympic and Kentucky bluegrass were become worse and most of them died. 3.Fults were almost possible to live in the below of 9OOOppm, but they began to die in the above of 10000 ppm. 4.With the increasing concentration of Cl, plants were dwarfed and the number of stems, leaves and roots were reduced, but it was especially observed that the number of stolons of Creeping red fescue were increased at 1000~4000ppm. 5.Fults grass was the most salt tolerant turfgrass, but was impossible to live at salt level of about 36 millimhos (Exchange NaCI conductivity-ppm). Among the grasses, according to salt tolerance, they were arranged as follows. Fults > Zoysia japonica S. > Ky belugrass > Olympic grass > Creeping red fescue 6.The number of leaves, stems, tillers, and dry weight of Olympic grass, Fults and others were increased more at Cl 1OOOppm application than control, but in the above 4OOOppm application, those of plants were decreased. 7.The productivity of all grasses under the experiments was increased at 3.l75millimhos (Exchange NaCi conductivity ppm) in the concentration of Cl. The each dry-weight of Olympic, Creeping red fescue, Kentucky bluegrass and Zoysia grass was decreased at 8.85millimhos, and the weight of Fults grass was also decreased remarkably at 12.20millimhos. 8.As the result of this experiments, most plants grow normally at low concentration of NaCI-l000ppm. That seems to stimulate more the grasses to grow than non-salt.

• 통합자연과학논문집
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• 제4권2호
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• pp.103-112
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• 2011

This study was carried out on 4 batch reactors to determine the specific ammonium oxidizing rate (SAOR), specific nitrate forming rate (SNFR) and inhibitory degree of nitrifying activities with saline concentrations. Under salt free condition ammonia was consumed during the reaction period within 200 min. When the salt level increased to 10, 20 and 30 g $NaClL^{-1}$ in reactor, ammonia depletion took 250, 300 and above 350 min, respectively. During concentration above 10 g $NaClL^{-1}$, there was nitrite accumulation. Also, at 30 g $NaClL^{-1}$ ammonia did not depleted and $NO_2{^-}$-N accumulated until the final reaction. Nitrate formation rates decreased with increasing salt concentration. SAOR and SNFR showed a decreasing trend as salinity concentrations were increased. The SAOR was reduced from 0.2 to 0.08 mg $NH_4{^+}$-N $g^{-1}VSS\;day^{-1}$ as the salt concentration increased from 0 to 30 g $NaClL^{-1}$. Similarly, the SNFR decreased from 0.26 kg $NO_3{^-}$-N $kg^{-1}VSS\;day^{-1}$ at saline free to 0.1 kg $NO_3{^-}$-N $kg^{-1}VSS\;day^{-1}$ at saline 30 g L-1. A severe inhibition of nitrifiers activity was observed at increased salt concentrations. The inhibition ratio of specific ammonium oxidation rates were 17, 47 and 60% on the reactor of 10, 20 and 30 g $NaClL^{-1}$ added, respectively. The inhibition ratio of specific nitrate forming rates also were inhibited 30, 53 and 62% on the reactor of 10, 20 and 30 g $NaClL^{-1}$ added, respectively. As the salinity concentrations increased from 0 to 30 mg $NaClL^{-1}$, the average MLSS concentration increased from 1,245 to 1,735 $mgL^{-1}$. The SS concentration of supernatant in reactor which settled about 30 minutes was not severely difference between concentration of salt free reactor and one of those high salt contained reactors.

• The Korean Journal of Ecology
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• 제26권3호
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• pp.135-142
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• 2003

콩과식물의 염분 내성에 대한 질소원의 영향을 규명하기 위하여 4종 콩과식물을 선택하여 100 mM까지의 NaCl을 처리하였다. 염-민감성 종으로 알려진 대두와 팥은 염분 농도가 증가함에 따라 총 질소 함량이 점차 감소하는 반면, 아미노산 함량은 현저히 증가(100 mM NaCl 처리된 대두 무질소구의 경우 대조구의 4.7배)하여 높은 가용성/불용성 질소 비를 보였다. 대조적으로 염분 내성을 보이는 긴강남차와 자귀나무는 아미노산을 거의 함유하지 않았으며, 염 구배에 따라 총 질소 함량(특히 불용성 질소)이 점차 증가하는 양상을 보였다. 대두와 팥은 아미노산 중 asparagine (Asn)을 다량으로 함유하였으며, Asn은 이들 식물의 대표적인 질소의 수송 및 저장형태로서 염분 환경하에서 이들 식물의 세포질 내 삼투조절에 관여하는 것으로 생각된다. 염 환경에서 대두의 생장에 대한 질소원 및 농도의 영향은 5 mM NH₄NO₃-N 처리구에서 가장 높은 건물함량(10mM NaCl 처리구의 지상부건물함량의 경우 대조구의 약 1.5배)을 보였고, NH₄-N을 공급한 식물의 경우 질소를 공급하지 않은 대조구보다 생장이 저해되었으며, 처리 15일 이후 40과 80 mM NaCl 처리구에서 모두 고사하였다. 따라서 대두의 생장은 NH₄-N, 대조구, NO₃-N, NH₄NO₃-N의 순으로 질소공급량이 증가할수록 염에 대한 저항성이 증가하는 것으로 나타났다.