• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.45 no.6
• /
• pp.627-634
• /
• 2012

Squid Sikhae is traditional salt-fermented food in Korea. We evaluated the standardization of optimal processing conditions for desirable quality-controlled squid Sikhae using analyses of physiochemical properties, microbiological species, and organoleptic tests. Among several squid Sikhae preparation processes, the optimal fermentation temperature sun-dried sea salt concentration, and fermentation period for squid Sikhae of acceptable quality were $10^{\circ}C$, 4%, and 6 days, respectively. Amino-N and volatile basic nitrogen (VBN) contents of the acceptable quality squid Sikhae were 162.51 mg/100 g and 15.25 mg/100 g, respectively.

• Macromolecular Research
• /
• v.16 no.8
• /
• pp.670-675
• /
• 2008

A series of pH and temperature-responsive (N,N-diethylacrylamide-co-methylacrylic acid) copolymers were synthesized by radical copolymerization and characterized by elemental analysis, Fourier-transform infrared (FT-IR), nuclear magnetic resonance (NMR) $^1H$, $^{13}C$ and LLS. The effects of salt and pH on the phase transition behaviors of the copolymers were investigated by uv. With increasing NaCl concentration, significant salt effects on their phase transition behaviors were observed. UV spectroscopic studies showed that the phase transition became faster with increasing NaCl concentration. In addition, the phase transition behaviors of copolymers were sensitive to pH. The pH and temperature sensitivity of these copolymers would make an interesting drug delivery system.

• Bulletin of the Korean Chemical Society
• /
• v.7 no.1
• /
• pp.53-55
• /
• 1986

The $trans{\rightarrow}cis$ photoisomerization and fluorescence of trans-1,2-bispyrazylethylene were investigated in various conditions. The quantum yields of the $trans{\rightarrow}cis$ photoisomerization and the fluorescence intensity of trans-1,2-bispyrazylethylene decrease on going from neutral to acidic or basic solutions. The quantum yields of photoisomerization, however, are little affected by changing the concentration of salt while the fluorescence intensity increases as the concentration of salt increases. pH and salt effects on the energy levels of $^1(n,\;{\pi}^*)\;and\;^1({\pi},\; {\pi}^*)$ states lead to opposing changes in photoisomerization and fluorescence quantum yields. The heavy atom effect on the fluorescence of 1,2-bispyrazylethylene was also investigated.

• Journal of Nutrition and Health
• /
• v.13 no.4
• /
• pp.187-194
• /
• 1980

To estimate the amount of daily salt intake by source of food and urinary sodium excretion, a dietary survey was conducted from August 27th to September 3, 1980. The salt concentration of six kinds of food was measured. The families of 25 womens' club leaders and 25 families of hypertensive patients were studied after they had been given a short course of education on lowsalt diet. The results were as follows: 1. The average amount of high-salt foods eaten daily by the study group were as follows: 4.5 Gm. in the form of table salt 16.8 ml of home-made soy sauce 6.20 ml of commercial soy sauce 11.9 Gm. of home-made red-pepper bean paste 12.0 Gm. of home-made soy-bean paste 120.7 Gm. of Kimchi 2. The average NaCl concentration of each food was as follows: 99.5% in table salt, 22.5% in home made soy sauce, 11.9% in Commercial soy sauce, 6.8 Gm% in home made red pepper bean paste, 9.2 Gm% in home-made soy-bean paste and the average concentration of various kinds of Kimchi was 2.7 Gm%. 3. The total amount of daily salt intake per adult was calculated as 14.3 Gm. By sources of food 4.5 Gm from table salt, 3.9 Gm from home-made soy sauce and 3. 3 Gm from Kimchi were taken daily Three other kinds of food were also minor sources of salt intake.4. The average amounts of individual daily salt intake were not significantly different between the hypertensive group and the normotensive group: the median of the normotensive group (11.7Gm.) was significantly lower than that of the hypertensive group (14.9Gm.). Therefore the womens' club leaders appeared to respond more quickly than the hypertensive group after low-salt diet education. 5. The average amount of sodium excretion in the 24 hour urine specimen was 234.7 mEq. From this finding the daily NaCl intake was estimated to be 15.8Gm.

• Food Science of Animal Resources
• /
• v.38 no.2
• /
• pp.417-430
• /
• 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.

• Korean journal of food and cookery science
• /
• v.8 no.2
• /
• pp.155-163
• /
• 1992

Rhamsan gum produced by Alcaligenes was rheologically characterized, and compared to that of xanthan gum. The rheological properties were derermined from the change in the value of intrinsic viscosity with pH and salt concentration. at the range of pH 2~11 and salt concentration of 0~1.0 M KCl, the intrinsic viscosties of rhanisan gum were in the range of 8.2 to 36.2 dl/g and those of xanthan gum 8.19 to 44 dl/g. In the absence of salt, the intrinsic viscosity of rhamsan gum and Xanthan gum increased as the pH of solution increased up to neutral pH, and then decreased at alkaline pH. The intrinisc viscosities of rhamsan and anthan gum were not affec6ted by the increment of salt concentration. the chain stiffness paramenter for the rhamsan gum was 0.016. The overlap paramoeters of rhamsan and xanthan gum were 0.025 and 0.022 g/dl, respectively. rhamsan and xanthan gum were shear rate dependent or pseudoplastic. The yield stress of rhamsan gum increased slightly, but the shear index decreased as the concentration increased. The apparent viscosityes of rhamsan and xanthan gum decreased as the temperature increased. The salt effect of divalent cations (calcium, magnesium) was lower than monovalent cations (sodium, potassium).

• Korean Journal of Breeding Science
• /
• v.43 no.5
• /
• pp.391-398
• /
• 2011

Physiological responses to salinity stress were evaluated in six rice genotypes differing in their tolerance to salinity at the seedling stage. Susceptible genotypes ('Dongjingbyeo', 'Hwayeongbyeo', and 'IR29') showed salt injury symptoms (mean 8.8) and higher visual score under salt stress than that of tolerant ones ('Pokkali', 'IR74009', and 'IR73571'). As salinity affects growth and physiological parameters, the six genotypes thus showed significant reduction because of salt stress. Tolerant Japonica/Indica bred lines ('IR74009', 'IR73571') showed lower reduction, 33.9%, 34.5%, and 50%, respectively, in plant seedling height, dry shoot weight and dry root weight than those of the susceptible Japonica varieties ('Dongjingbyeo', 'Hwayeongbyeo'), and the highest reduction under salt stress was observed in dry root weight, followed by dry shoot weight and seedling height, respectively. Shoot $Na^+$ concentration of IR74099 and IR73571 was lower than that of the susceptible varieties, 'Dongjinbyeo' and 'Hwayeongbyeo'. There were no significant differences among genotypes in root $Na^+$ concentration. Shoot $K^+$ concentration showed a reverse tendency compared to shoot $Na^+$ concentration. IR74009 and IR73571 had considerably lower ratio compared to 'Dongjinbyeo' and 'Hwayeongbyeo' in $Na^+/K^+$ ratio of their shoot and was not different the tolerant check, 'Pokkali'.

• Food Science and Biotechnology
• /
• v.17 no.1
• /
• pp.8-14
• /
• 2008

The influence of salt concentration on the stability of sodium caseinate (CAS)-stabilized emulsions (20 wt% corn oil, 3.2 wt% CAS, 5 mM imidazole/acetate buffer, pH 7) was examined. In the absence of salt, laser diffraction measurements and optical microscopy measurements indicated there were some large oil droplets ($d>10\;{\mu}m$) in the emulsions stabilized by 0.8 to 3.2 wt% of CAS. The droplet aggregation (mostly droplet coalescence) observed in the emulsions containing ${\leq}2.8\;wt%$ CAS tended to decrease as the CAS concentration increased, however, after which concentration (at 3.2 wt% CAS) depletion flocculation occurred. The addition of $CaCl_2$ (5-20 mM) into the emulsions stabilized by 3.2 wt% CAS prevented the depletion flocculation although there was a small fraction of relatively large individual droplets in the emulsions, which was attributed to electrostatic screening effect and bridging effect of calcium ion. This study has shown that calcium ion that has been reputed to promote droplet aggregation could improve emulsion stability against droplet aggregation in CAS-stabilized emulsions.

• Membrane and Water Treatment
• /
• v.7 no.1
• /
• pp.39-53
• /
• 2016

In this study, polysufone (PSf) was used as a base polymer to synthesize sulfonated polysulfone (SPSf) and aminated polysulfone (APSf) as cation and anion exchange polymers, respectively. Then the ion exchange polymers were coated onto the surface of commercial carbon electrodes. To compare the capacitive deionization (CDI) and membrane capacitive deionization (MCDI) processes, the pristine carbon electrodes and ionic polymer coated electrodes were tested under various operating conditions such as feed flow rate, adsorption time at fixed desorption time, and feed concentration, etc., in terms of effluent concentration and salt removal efficiency. The MCDI was confirmed to be superior to the CDI process. The performance of MCDI was 2-3 times higher than that of CDI. In particular, the reverse desorption potential was a lot better than zero potential. Typically, the salt removal efficiency 100% for 100 mg/L NaCl was obtained for MCDI at feed flow rate of 15 ml/min and adsorption/desorption time of 3 min/1 min and applied voltages 1.0 V for adsorption and -0.3 V for desorption process, and for 500 mg/L, the salt removal efficiency 91% was observed.

• Journal of Electrochemical Science and Technology
• /
• v.14 no.3
• /
• pp.205-214
• /
• 2023

Soil salinity is becoming one of the most devastating environmental hazards over the years. Soil investigation involves fast, low cost and non disturbing methods to measure soil characteristics for both construction projects as well as for agricultural use. The electrical resistivity of saline soils is greatly governed by salt concentration and the presence of moisture in soil matrix. Experimental results of this investigation highlight that there is a significant relationship between the electrical resistivity of soil samples mixed with chloride solutions (NaCl, KCl, and MgCl₂) at various concentrations, and soil physical properties. Correlations represented by quadratic functions were obtained between electrical resistivity and soil characteristics, namely, water content, degree of saturation and salt concentration. This research reveals that the obtained correlations between electrical resistivity, salt concentration, water content and degree of saturation are effective for predicting the characteristics of salt affected soils in practice, which constitute a governing element in the assessment of saline lands sustaining infrastructure.