• Nuclear Engineering and Technology
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• v.56 no.3
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• pp.922-932
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• 2024

This paper presents the design features and preliminary design analysis results of the Wielenga Innovation Static Salt Reactor (WISSR). The WISSR incorporates features that make it both flexible and inherently safe. It is based on innovative technology that controls a nuclear reactor by moving molten salt fuel into or out of the core. The reactor is a low-pressure, fast spectrum transuranic (TRU) burner reactor. Inherent shutdown is achieved by a large negative reactivity feedback of the liquid fuel and by the expansion of fuel out of the core. The core is made of concentric, thin annular fuel chambers containing molten fuel salt. A molten salt coolant passes between the concentric fuel chambers to cool the core. The core has both fixed and variable volume fuel chambers. Pressure, applied by helium gas to fuel reservoirs below the core, pushes fuel out of a reservoir and up into a set of variable volume chambers. A control system monitors the density and temperature of the fuel throughout the core. Using NaCl-(TRU,U)Cl₃ fuel and NaCl-KCl-MgCl₂ coolant, a road-transportable compact WISSR core design was developed at a power level of 1250 MWt. Preliminary neutronics and thermal-hydraulics analyses demonstrate the technical feasibility of WISSR.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.3
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• pp.378-385
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• 1999

A reduced NaCl intake for the general population of the world has been recommended to reduce the overall blood pressure level and hence to reduce the overall incidence of cardiovascular disease. A high NaCl diet convincingly contributes to elevated arterial pressure in humans and animal models of hypertension. Among individuals there is considerable variability of blood pressure responsiveness to NaCl intake. In normotensive as well as hypertensive subjects, blood pressure can be judged to be salt sensitivity (SS) when observed to vary directly and substantially with the net intake of NaCl. The prevalence of SS in normotensive adults in the U.S. ranges from 15% to 42% and in hypertensive adults from 28% to 74%. SS is a risk factor for hypertension and may be an important marker in the identification of children for hypertension prevention programs. High NaCl intakes produce expansion of the extracellular fluid volume and thus increase blood pressure. Nonchloride salts of sodium does not expand the extracellular fluid volume and does not alter blood pressure. Blood pressure response to NaCl may be modified by other components of the diet. Low dietary intakes of potassium or calcium augment NaCl-induced increases of blood pressure. Conversely, high dietary intakes of potassium or calcium attenuate NaCl-induced hypertension. A greater intakes of potassium or calcium may prevent or delay the occurrence of hypertension. SS occurs when dietary potassium is even marginally deficient but is dose-dependently suppressed when dietary potassium is increased within its normal range. Orally administered KHCO$_3$, abundant in fruits and vegetates, but not KCl has a calcium-retaining effect which may contributed to its reversal of pressor effect of dietary NaCl. Since nutrients other than NaCl also affect blood pressure levels, a reduced NaCl intake should be only one component of a nutritional strategy to lower blood pressure.

• Environmental Sciences Bulletin of The Korean Environmental Sciences Society
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• v.4 no.1
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• pp.51-57
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• 2000

Changes in the proline accumulation of ten-day-old seedlings of Vigna angularis in response to NaCl treatment were monitored. The proline content increased gradually both with an increase in the exposure time to salt stress and in a concentration-dependent manner. The increased proline accumulation was stronger in the shoots than in the roots. The salt stress by itself resulted in a significant inhibition of the chlorophyll content. Pre-treatment with proline before salinization lasting 48 h did not significantly affect the endogenous proline level in the roots, in contrast, a considerable increase of proline was observed in the shoots. The application of exogenous proline to the seedlings increased the endogenous proline content and improved the root and shoot growth under saline conditions. Detached leaves also exhibited an increased proline level in response to the applied NaCl, however, at a lower magnitude than in the intact seedlings. The proline alleviated the inhibitory effect of the NaCl in a concentration-dependent manner, thereby suggesting that salinity is a strong inducer of proline accumulation. In addition, abscisic acid eliminated the inhibitory effect of the salt salinity, thereby indicating a protective role on salinity stress and a regulatory role in proline synthesis. Accordingly, it would appear that proline may be involved in salt tolerance.

• Food Science and Biotechnology
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• v.14 no.2
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• pp.238-241
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• 2005

Aroma-active compounds were evaluated from salt-fermented anchovy sauce by solid phase microextraction-gas chromatography-olfactometry (SPME-GC-O) based on sample dilution analysis (SDA). SPME extract from carboxen/polydimethylsiloxane (CAR/PDMS) fiber was the most similar to the original odor of salt-fermented anchovy sauce used for this experiment, followed by divinylbenzene/CAR/PDMS (DVB/CAR/PDMS) fiber. Because salt-fermented anchovy sauce contains 23% NaCl, NaCl concentration of diluent was considered when salt-fermented anchovy sauce was serially diluted. Linear relationship between GC response and sample concentration was observed when diluted with 23% NaCl solution, whereas not observed when diluted with deodorized distilled water. Eleven and 16 aroma-active compounds were detected by SPME-GC-O based on SDA using CAR/PDMS and DVB/CAR/PDMS fibers, respectively. Butanoic acid and 3-methyl butanoic acid showed the highest ${\log}_2SD$ factors for CAR/PDMS and DVB/CAR/PDMS fibers. Dimethyl trisulfide, methional, trimethyl amine, 1-penten-3-ol, and acetic acid were also detected as potent aroma-active compounds.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1196-1201
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• 1997

As a basic study to develop low-salted fermented anchovy, rates of salt penetration into anchovy muscle, patterns of protein degradation and changes in water activity and transfer was analyzed after brining at various salt (NaCl) concentration. The salt penetration curves followed first order. kinetics. The rate constant (k) increased from 0.018 (10% NaCl solution) to 0.051 (saturated). Water activity was reduced from 0.93 (10% NaCl solution) to 0.77 (saturated). Protein degradation during brining was Somewhat occurred in 10% NaCl solution but not in satutrated solution. Water content of anchovy muscle were 74% (w/w), 65% and 58% when 10%, 20% and saturated NaCl solution were used, respectively. This result indicated that as NaCl content of brining solution was increased, the amount of water transfer also occurred. Weight of anchovy increased at 10% NaCl solution and decreased at 20% and saturated NaCl solution. The loss of anchovy solid mash during brining was calculated as 30% after 36 hr brining.

• Journal of Crop Science and Biotechnology
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• v.10 no.4
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• pp.257-264
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• 2007

Rice is one of the world's staple crops and is a major source of carbohydrate. Rice is exported from several countries, providing a major source of income. There are many documents reporting that rice is a salt-sensitive crop in its developmental stages. The objective of this investigation is to evaluate the effective salt-tolerance defense mechanisms in aromatic rice varieties. Pathumthani 1(PT1), Jasmine(KDML105), and Homjan(HJ) aromatic rice varieties were chosen as plant materials. Rice seedlings photoautotrophically grown in-vitro were treated with 0, 85, 171, 256, 342, and 427 mM NaCl in the media. Data, including sodium ion$(Na^+)$ and potassium ion$(K^+)$ accumulation, osmolarity, chlorophyll pigment concentration, and the fresh and dry weights of seedlings were collected after salt-treatment for 5 days. $Na^+$ in salt-stressed seedlings gradually accumulated, while $K^+$ decreased, especially in the 342-427 mM NaCl salt treatments. The $Na^+$ accumulation in both salt-stressed root and leaf tissues was positively related to osmolarity, leading to chlorophyll degradation. In the case of the different rice varieties, the results showed that the HJ variety was identified as being salt-tolerant, maintaining root and shoot osmolarities as well as pigment stabilization when exposed to salt stress or $Na^+$ enrichment in the cells. On the other hand, PT1 and KDML105 varieties were classified as salt-sensitive, determined by chlorophyll degradation using Hierarchical cluster analysis. In conclusion, the HJ-salt tolerant variety should be further utilized as a parental line or genetic resource in breeding programs because of the osmoregulation defensive response to salt-stress.

• Journal of Life Science
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• v.21 no.5
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• pp.761-765
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• 2011

Salt stability of enzymes is a crucial practical factor in the food industry. Previously, leucine aminopeptidase (LAP) was purified from Bacillus sp. N2. Here, we present the salt effect of LAP using synthetic substrates. LAP had a hydrolytic activity for L-leucine-${\rho}$-nitroanilide in high concentrations of NaCl (up to 4 M), but not for other neutral salts (LiBr, LiCl, NaBr, KBr, and KCl). It hydrolyzed various synthetic di-peptide substrates with hydrophobic and hydrophilic amino acids at the C-terminal Xaa region, in the presence of 0-4 M NaCl. The result indicated that the hydrolytic action of LAP is not dependent on the hydrophobicity of the amino acid side chain at the scissile bond of the substrate. Remarkably, the hydrolytic activity of LAP was 1-3 folds higher than those of other LAPs and aminopeptidases in 4.5 M NaCl, suggesting that NaCl-tolerant LAP might be used in the food industry as cheese and anchovy sauce.

• Korean Journal of Microbiology
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• v.13 no.4
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• pp.165-172
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• 1975

A strain of Azotobacter species was isolated from the surface sea water of Kwang-yang Bay in Korea and was identified as Azotobacter insignis. In order to reveal the natural habitat of this microorganism, growth at various salt concentrations was tested with the result of 3% NaCl beins optimum. Only slight growth was detected in the absence of NaCl. This result was thought to prove (in part) that the natural habitat of the strain dealt with is sea water. Fairly good growth was obtained at 6% NaCl concentration. The study of effects of salt on the growth og this strain to various temperatures and pHs has shown that temperature $30{\circ}C and pH 7.0 are Optimum.

• Biomolecules & Therapeutics
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• v.7 no.2
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• pp.178-184
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• 1999

Bamboo salt has been used for the purpose of precaution and treatment of certain diseases including cancer. Therefore, present study was carried out to ascertain the effects of bamboo salt upon anti-cancer, anti-hypertensive, and anti-diabetic activities as well. To examine the anti-cancer activity of bamboo salt, ICR mice implanted with 1$\times$l0$^{6}$ cells of sarcoma 180 intraperitoneally had been treated daily with bamboo salt A, crude salt, and reagent-grade NaCl (0.2, 1.0, and 2.0 g/kg, p.o.) for 60 days using adriamycin (2 mg/kg) as a positive control. Neither survival rate nor body weight had been significantly influenced by all the treatments indicating that bamboo salt A did not exert the anti-cancer effect on ICR mice. Anti-hypertensive activity was examined in spontaneously hypertensive rats (SHR) which had been administered with bamboo salt A, crude salt, and reagent-grade NaCl (0.1, 0.5, and 1.0% in drinking water) for 28 days using hydralazin (2 mg/kg) as a positive control. Blood pressure and heart rate were measured at 1, 3, and 4 weeks after the starting date. Significant anti-hypertensive activity was not observed in any treated group compared to the positive control group. In order to determine if bamboo salt had anti-diabetic activity, rats in which diabetes had been induced by streptozotocin (45 mg/kg, i.m.) were treated daily with bamboo salt A, crude salt, and reagent-grade NaCl (0.2, 1.0, and 2.0 g/kg, p.o.) for 28 days using insulin (50 U/kg, s.c..) as a positive control. Blood samples were taken and analyzed at 1,2, and 4 weeks after the starting date. Bamboo salt did not cause any decreasing effect on the blood glucose levels. These results clearly demonstrated that bamboo salt A did not exert anti-cancer, anti-hypertensive, or anti-diabetic activities in the present experimental animals.

• Food Science of Animal Resources
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• v.37 no.2
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• pp.210-218
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• 2017

The intake of dietary salt through food now exceeds current nutritional recommendations and is thought to have negative effects on human health, such as the increasing prevalence of hypertension. This study was performed to investigate whether $W_1/O/W_2$ double emulsions can be used to enhance the saltiness of cheese without increasing the salt content ($W_1$ is distilled water or 1% abalone hydrolysate, and $W_2$ is 1% NaCl or 1% abalone hydrolysate + 1% NaCl solution). We also investigated the effect of adding abalone hydrolysate to the double emulsion as a saltiness enhancer. The cheeses were physico-chemically evaluated to determine curd yield, pH value, moisture content, color, texture, salt release rate, and sensory properties. No significant differences were observed in curd yield, pH value, moisture content, lightness, or redness between the cheeses made with and without the double emulsion. However, in the evaluation of salt release rate, fresh cheese made with double emulsion ($W_1$ = distilled water, $W_2$ = 1% NaCl + 1% abalone hydrolysate) was detected earlier than the control or the other treatments. In the sensory evaluation, fresh cheese made with the double emulsion showed higher scores for saltiness and overall preference than the control or the other treatments. We concluded that abalone hydrolysate encapsulated in a double emulsion ($W_1$ is water and $W_2$ is abalone hydrolysate and NaCl solution) could enhance the saltiness of fresh cheese while maintaining the same salt concentration, without altering its physical properties.