• 한국식품영양학회지
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• 제22권2호
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• pp.238-245
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• 2009

The principal objective of this study was to investigate the association of variable salts with the hardness of cubed white radish. We analyzed the contents of domestic sun-dried salt, Chinese sun-dried salt, domestic refined salt, Australian rock salt and Australian industrial sun-dried salt in the radish samples. Our assessment of the water content of variable salts showed that domestic refined salt was highest(7.27%) and Australian rock salt was lowest(0.16%). The NaCl contents of variable salts were as follows : 93.23% in refined salt, 93.76% in Australian rock salt, 87.85% in domestic Shinan sun-dried salt and 87.98% in Chinese sun-dried salt. The content of insoluble matter in water were $0.03{\sim}0.05%$ in all salts except 0.85% in Australian industrial sun-dried salt. The pH values of salts were as follows : 8.93 in domestic sun-dried salt, 8.62 in Chinese sun-dried salt, 6.69 in refined salt, 5.83 in Australian rock salt and 6.41 in Australian industrial sun-dried salt. Regarding the mineral component content assays, domestic salt was found to harbor lower Na content but far higher Mg, K, Ca contents than other salts. In our evaluation of the hardness of cubed white radish, we detected a continuous increase in the hardness of cubed white radish soaking in a 4% salt solution of domestic Shinan natural salt, but an initial increase followed by a decrease in the hardness of cubed white radish soaking in a 4% solution of the other salts.

• 한국농공학회지
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• 제25권2호
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• pp.67-75
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• 1983

The objectives of this paper were to measure the bond strengths of reinforced concrete in which the steel rods were coated with five different kinds of anticorrosion paints, and to compare their prevention effects in salt water. The paints used in the study were epoxy resin I . II . III, Z.R. P., and silicone resin, which were applied at rates recommended by the manufacturers. The bond strengths were measured on the 7-, 14-, and 28-th days after molding. Corrosion conditions of coated steel plate under fresh water, seawater, 10 % salt water, and 20% salt water, were inspected every month during four months test peoriods, respectively. The results obtained from tests are summarized as follows: 1. Paint-coating may reduce the bond strengths of reinforced concrete. Silicone resin paint showed some 20% reduction in the strength compared to those without the paint. However, the other paints seemed not to significantly affect the strength. 2. Picture analyses showed that epoxy resin I and II significantly prevented corrosion steel plates in seawater. Epoxy resin I and silicone resin coating did not do a good job in corrosion prevention. Z.R. P. paint was found to be moderate as preventive coating paint. 3. Varying soluble salt contents had little effects on the corrosion prevention of tested paints. 4. Epoxy resin I and II were found to be appropriate as a coating material to prevent the corrosion of steel rods in seawater. Z.R.P. may also be used for the purpose.

• 한국산림과학회지
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• 제77권4호
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• pp.371-381
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• 1988

본(本) 연구(硏究)는 우리나라의 중요한 몇 식재(植栽) 수종(樹種)을 대상(對象)으로 염분(鹽分)에 의한 수목(樹木)의 피해경로(被害經路)를 구명(究明)하기 위하여 수목(樹木)에 염분(鹽分) 처리(處理)를 하고 수체내(樹體內)에 염분(鹽分)이 흡수(吸收)되었을 때 일어나는 엽(葉)의 생리적반응(生理的反應)을 연구(硏究)한 것으로서 그 결과(結果)는 다음과 같다. 1. 염분처리엽(鹽分處理葉)의 water potential 변화(變化)에 있어서 염분(鹽分) 처리(處理) 10시간내(時間內)에는 처리간(處理間)에 뚜렷한 차리를 보이지 않았으나 처리(處理)후 일수(日數)가 경과(經過)함에 따라, 그리고 염분농도(鹽分濃度)가 높아짐에 따라 water potential이 높게 나타났다. 2. 내염력(耐鹽力)이 약한 수종(樹種)일 수록 염분처리(鹽分處理) 후에 탈수(脫水)가 심하여 엽(葉)의 water potential은 높았졌다. 3. P-V 곡선(曲線)에 의한 수분특성인자(水分特性因子)는 염분처리(鹽分處理)에 의하여 ${\pi}_{\sigma}$, ${\pi}_{\rho}$는 높아지고 $V_{\rho}/V_{\sigma}$, Emax가 낮아지는 경향(傾向)을 보였다. 4. 염분처리농도(鹽分處理濃度)가 높아질수록 엽(葉)의 광합성능력(光合成能力)은 현저하게 감소(減少)하였고 내염력(耐鹽力)이 약한 수종(樹種)일수록 광합성(光合成)의 감소(減少)는 더 빨랐다.

• 한국농공학회지
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• 제34권4호
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• pp.80-96
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• 1992

This study was carried out in order to determin optimum irrigation requirements and water management practices for normal growth of dry field crops in reclaimed tidelands, and apply m planning of the irrigation projects. Desalinization experiments were performed by water management practices in the experimental field with high salt concentration, and growth experiments were conducted by irrigation point treatments using tomato and beet with relatively high salt tolerance. The results obtained from this study were summarized as follows : 1. Leaching or rinsing-leaching method was found to be effective in desalinizing the reclaimed tideland with rather high permeability. In this case, the water requirement for desalinizing the root zone layer of 40cm in depth, was estimated to be 1,200mm in depth. 2.The gypsum treatment in the desalinization of reclaimed tidelands, was ineffective in water requirements ; however, it could produce the desired effect in the facility of desalinization and the shortening of desalinization period with the sustaining permeability, in case of the desalinization by leaching method. 3.The optimum irrigation point which maintains the salt concentration within salt tolerance and maximizes the crop yield in reclaimed tidelands of silt loam soil, was found to be pF 1.6 in tomato and pF 1.8 in beet. The interval of irrigation date within 2 days was proved to he effective in both cases. 4.The optimum irrigation requirement and the water reguirement for the prevention of salt rise during the growing period after transplanting, were estimated to be 602mm(6.7mm/day) and 232mm for tomato, respectively. 5.The optimum irrigation requirement and the water requirement for the prevention of salt rise during the growing period after transplanting, were estimated to be 261mm(3.7mm/day) and 66mm for beet, respectively.

• 한국식품영양과학회지
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• 제20권6호
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• pp.572-581
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• 1991

무우의 염절임시 무우내로의 소금의 침투량을 예측할 수 있는 모델을 수립하고자 각각 5%, 10%, 15% 소금용액의 농도, 10, 20, $30^{\circ}C$ 온도에서 시간당 무우내 소금의 침투량과 수분의 변화를 측정하였다. 시간에 따른 무우내 소금의 침투량은 ln 함수를 따랐고 소금용액의 농도와 온도에 따른 무우내 소금의 침투량은 linear 한 관계를 나타내었다. 각각의 시간, 소금용액의 농도, 온도에 따른 무우내 소금의 침투량 예측 모델은 SPSS 통계 package중의 regression program을 이용하여 model식을 수립하였다. 무우내로의 소금의 확산도는 Fick 제2법칙의 적절한 확산식에서 computer simulation을 통해서 확산도를 계산하였다. 무우내로의 소금의 확산도는 소금용액의 농도가 즈가함에 따라 커지고 예측할 수 있는 model식은 회귀분석을 통해 수립하였다. 무우내로의 소금의 침투량과 무우밖으로의 탈수량과의 관계를 규명하기 위해 Flux ratio(${\Delta}W/{\Delta}S$)을 구해 본 결과 1보다 조금 큰 값을 나타내어 탈수량이 소금의 침투량보다 다소 많음을 알 수 있었다.

• 미생물학회지
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• 제29권5호
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• pp.339-343
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• 1991

Heterotrophic activity, total bacteria and salinity were determined seasonally in the estuary of Naktong River over half tidal cycle. Heterotrophic activity was determined by the uptake of [U- $^{14}$ C]glucose. Heterotrophic activity fluctuated with the tides and was decreased as salinity increased. Teh great activity occurred near low ebb tide at all seasons except summer. The main environmental factor affecting hetreotrophic activity was the salinity rather than water temperature in the estuary of Naktong River. In order to estimate the effect of salt, salt was added to estuarine water. Vmax for glucose of salt-added water was 17% and 77% of original estuarine water at station 1 and 2 respectively and slight increase was observed at station 3. Respiration rate and Kt+Sn for glucose of salt-added sample increased at all 3 stations. The increase of the Kt value implies the reduced affinity of bacterial population for glucose. The effects of salinity on the heterotrophic activity were more extensive in the upper region of estuary than at the mouth.

• 소음진동
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• 제7권2호
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• pp.261-272
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• 1997

Recently washing machines are to be in lower vibration and lower sound because of better environment. Vibration problems in washing machines occur in both washing mode and spinning mode, but vibration in spinning mode becomes main problem because of its high rotating speed and continuity. Vibration while spinning is mainly due to rigid body motion of total washing system which includes suspending rods, washing bath, spinning bath, and gear sets. In this study, some researches were done in order to analyze the rigid body motion of washing system and flexible vibration of spinning bath. A basic mathematical model was established, and the effect of position of salt water and shape change of salt water case were considered. And the effect of lengths of suspending rods, attaching angles, vertical and horizontal position, stiffness of spring on the change of vibration were also considered. To identify the effect of salt water on vibration, some measurements were done. When salt water was positioned at upper part, the effect was most and this coincides with the tendency of simulation.

• 대한전기학회:학술대회논문집
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• 대한전기학회 1997년도 하계학술대회 논문집 C
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• pp.1497-1499
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• 1997

This paper dealt with the surface aging characteristics of silicone rubber used as the surface material of outdoor polymer insulators under accelerated aging condition. There are many aging factors in natural environment. In this paper, the silicone rubber were accelerated to evaluate their performance against salt fog, that is, they were dipped in pure water and salt water under boiling condition. Then, contact angle and SEM(Scanning Electron Microscope) were used to estimate surface hydrophobicity, and dielectric loss($tan{\delta}$) and surface leakage current were measured to observe the electrical characteristics.

• 한국식품영양과학회지
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• 제37권10호
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• pp.1307-1311
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• 2008

두부 제조 시 응고제로 $CaCl_2$을 사용하고, 두부에 간을 배게 하여 두부의 맛에 대한 품질향상을 목적으로 정제염, 천일염, 죽염, 심층해염을 첨가한 실험군 쑥두부와 염을 첨가하지 않은 대조군 쑥두부의 수율, 일반성분, 조직감 측정 및 관능검사를 실시하였다. 천일염, 죽염, 심층해염을 첨가한 쑥두부의 수율은 $202.29%{\sim}207.50%$로 염을 첨가하지 않은 대조군의 수율 185.1%에 비하여 통계적으로 유의하게(p<0.001) 높았다. 그리고 조지방, 조단백질, 조회분의 함량은 다양한 염을 첨가한 실험군 쑥두부가 염을 첨가하지 않은 대조군에 비하여 통계적으로 유의하게(p<0.001) 높게 나타났다. 조직감 측정에서는 hardness와 gumminess에서 실험군 쑥두부가 대조군 쑥두부보다 유의적으로(p<0.05) 높은 값을 보였지만 brittleness와 cohesiveness, chewiness에선 유의적인 차이점을 찾지 못하였다. 관능검사 결과는 경도와 탄력성에선 유의적인 차이점이 없었지만 짠맛, 구수한 맛, 씹힘성, 전체적 기호도에선 대조군 쑥두부보다 염을 첨가한 실험군 쑥두부가 통계적으로 유의하게(p<0.001) 높은 점수를 받았으며, 특히 죽염 쑥두부와 심층해염 쑥두부에서 두부 맛에 영향을 미치는 구수한 맛과 전체적 기호도에서 높은 점수를 받았다.

• 대한가정학회지
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• 제17권4호
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• pp.35-42
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• 1979

The effects of salt concentration on the qualities of cooked egg preparations were evaluated. Diluted egg samples which contained different amounts of slat were prepared by diluting whole egg fluid with rice washing, anchovy stock , or distilled water. After heating them rapidly, hardness, gel strength, and amount of syneresis were determined along with the performance of sensory test. the pH of the diluted eggs also measured before heating. Results obtained from these experiments are summarized in the following. 1. The pH of whole egg, egg yolk, and egg white was 7.32, 6.31, and 8.41 , respectively. 2. The pH whole eggs after addition of diluting solutions and salt showed a little differences over the whole salt concentration as follows. distilled water dilution > anchovy stock dilution > rice washing dilution 3. The hardness and gel strength of cooked samples were increased with the increase of salt concentration in the range of low salt concentrations of all diluting solution. These physical properties marked maximal values at salt concentration of 3% and then decreased as salt concentration increased. 4. Amount of syneresis decreased as salt concentration increased regardless of all diluting solutions used. 5. In sensory test, 1% salt concentration were scored good by the panel members regardless of diluting solutions which showed no significant difference among three diluting solutions.