• The Transactions of the Korean Institute of Electrical Engineers
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• v.34 no.11
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• pp.436-439
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• 1985

An effect of the salt solution on the Water Tree Propagation was shown systematically from the actions of the salt concentration in deionized water. It may be able to suggest that the tree propagation is possibly to be connected with an intervention of the electrochemical or chemical actions of the salt solution on water tree propagation, which may likely depend on the growth level of the trees. We have pointed out that it is necessary to study the structure of water tree under the electrical stress.

• Membrane Journal
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• v.30 no.5
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• pp.342-349
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• 2020

In this study, we suggest conditions to reduce fouling in capacitive deionization (CDI) caused by alginic acid sodium salt, one of the most common fouling-causing substances in natural water and wastewater management. First, NaCl is used as feed material, which is selected as the control of the experiment. As expected, fouling phenomena is not observed from NaCl. On the other hand, when alginic acid sodium salt is added to the inlet, the fouling phenomena can be observed. In order to minimize the fouling phenomena, the feed concentration of alginic acid sodium salt, applied potential during desorption process, and duration of applied potential to our CDI cell are controlled. With 7 mg/L of feed stream concentration, CDI performed using 1.2 V for 1 min during adsorption followed by desorption with -2 V for 1 min exhibited the highest alginic acid salt removal efficiency reaching 50.07%.

• The Korean Journal of Food And Nutrition
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• v.22 no.3
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• pp.377-386
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• 2009

The principal objective of this study was to evaluate the influence of temperature and salt concentration on the physicochemical properties of salted Chinese cabbage. Salted Chinese cabbage samples were prepared with various concentrations of salt(4, 5, 6 and 7%), and were stored for 10 days at three temperatures(8, 14, and $25^{\circ}C$). The salting ratio of Chinese cabbage evidenced a decreasing trend regardless of the salting temperature and salt concentration, and their decrement appeared relatively high as the salting temperature increased. The period required to achieve a critical salting ratio(85%) decreased with increases in the salt concentration at $25^{\circ}C$, and a similar trend was observed at lower temperatures(8 and $14^{\circ}C$). The salinity of all samples evidenced an increasing trend during the salting period, and at $25^{\circ}C$, in particular, a continuous increment was observed. At salt concentrations of 4%, the critical salinity(2.2%) was not achieved regardless of the temperature and salting period. The pH of salted Chinese cabbage achieved critical pH in 3 days at a salting temperature of $25^{\circ}C$, but the critical pH 5.5 of samples at 8 and $14^{\circ}C$ appeared after a long period of approximately 4 to 10 days. The average hardness values of salted Chinese cabbage at a salting ratio of 85% were approximately 1.49 MPa, 1.87 MPa, and 1.97 MPa, respectively, at three temperatures($25^{\circ}C$, $14^{\circ}C$, and $8^{\circ}C$). The initial reducing sugar content of cabbage juice was 11.8 mg/$m{\ell}$, and this value decreased substantially to 3 to 5 mg/$m{\ell}$ on day 1.

• Journal of the Korean Applied Science and Technology
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• v.30 no.2
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• pp.348-355
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• 2013

Squid ink was added to the salt fermented squid by 2% or 4% of concentration and ripened at $10^{\circ}C$ for 8 weeks and at $20^{\circ}C$ for 32days. The effects of the squid ink on the amino nitrogen and muscle protein of salt fermented squid were investigated. The results are as follows; As the salt concentration was decreased and the fermentation temperature raised, amino nitrogen in the salt fermented squid without addition of the squid ink was significantly increased to the latter stage of the ripening and hence fermentations were enhanced. From the change of the protein in the squid muscle in the experiments, dissolution of the myosin heavy chain took place conspicuously in the early stage of the ripening while actin was rarely changed which resulted in the strong resistance to protease. The amino nitrogen content in the salt fermented squid addition of the squid ink has increased to the latter part of the ripening but the range was smaller than no treatment groups. The protein in squid muscle, especially the myosin heavy chain was remarkably dissolved in the middle of the ripening whereas the squid ink added groups of high salt concentration and low temperature showed the tendency of slow proteolysis.

• Magazine of the Korean Society of Agricultural Engineers
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• v.36 no.2
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• pp.96-110
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• 1994

The purpose of this study is to develop soil salt prediction model for the estimation of irrigation water requirements for dry field crops in reclaimed tidelands. The simulation model based on water balance equation, salt balance equation, and salt storage equation was developed for daily prediction of sa]t concentration in root zone. The data obtained from field measurement during the growing period of tomato were used to evaluate the applicability of this model. The results of this study are summarized as follows: 1.The optimum irrigation point which maximizes the crop yield in reclaimed tidelands of silt loam soil while maintaining the salt concentration within the tolerance level, ws found to be pF 1.6, and total irrigation requirement after transplanting was 602mm(6.7 mm/day)for tomato. 2.When the irrigation point was pF 1.6, the deviation between predicted and measured salt concentration was less than 4 % at the significance level of 1 7% 3.Since the deviations between predicted and measured values data decrease as the amount of irrigation water increases, the proposed model appear to be more suitable for use in reclaimed tidelands. 4.The amount of irrigation water estimated by the simulation model was 7.2mm/day in the average for cultivating tomato at the optimum irrigation point of pF 1.6.The simulation model proposed in this study can be generalized by applying it to other crops. This, model, also, could be further improved and extended to estimate desalinization effects in reclaimed tidelands by including meteorological effect, capillary phenomenon, and infiltration.

• Magazine of the Korean Society of Agricultural Engineers
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• v.30 no.4
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• pp.85-93
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• 1988

This laboratory study was carried out in order to produce fundamental data for analyzing salt movement and desalinization effects, using samples of silt loam soil collected in Gyehwado and Daeho reclaimed tidelans, and samples of silty clay loam soil collected in Kimie tideland. Desalinization experiments with gypsum treatment were performed to analyze changes of the hydraulicc conductivity with changes of the soil property and the salt concentration during the desalinization of reclaimed tideland soils by leaching through the subsufface drainage, and correlations between factors infl uencing the reclamation of salt affected soils were analyzed by the statistical method. The results were summarized as follows: 1. The reclaimed tideland soils used in this study were saline-sodic soils with the high exchangeable sodium percentage and the high electrical conductivity. 2. Changes of the hydraulic conductivity with the amount of leaching water and the leaching time elapsed were affected by the amount of gypsum except exchangeable sodium and clay contents. The regression equation between the depth of water leached per unit depth of soil (Dw / Ds : X) or the square root of the leaching time elapsed (T $^1$ $^2$ : X) and the relative hydraulic conductivity (HCr:Y) could be expressed in Y=a . bx. 3. The more exchangeable sodium and clay contents regardless of the amount of gypsum, the more the leaching time was required until a given volume of water was leached through the soil profile. The regression analysis showed that the relationship between the depth of water leached per unit depth of soil(Dw /Ds:X) and the square root of the leaching time elapsed(T$^1$$^2$ :Y) could be described by Y=a . Xb. 4. The hydraulic conductivity was influenced to a major degree by the salt concentration provided that the electrical conductivity was below 10 mmhos / cm during the desalinization of reclaimed tideland soils. The regression equation between the relative electrical conductivity ( ECr : X) and the relative hydraulic conductivity (HCr:Y) could be expressed in Y=a + b . X-$^1$. 5. In conclusion, the hydraulic conductivity, leaching requirements and the leaching time elapsed can be estimated when the salt concentration decreases to a certain level during the desalinization of reclaimed tidelands, and the results may be applied to the analysis of salt movement and desalinization effects.

• Journal of Physiology & Pathology in Korean Medicine
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• v.20 no.6
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• pp.1485-1496
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• 2006

Various kinds of related parameters on hypertension such as anti-oxygen effect, ACE, weight of body, hwart and kidney, blood pressure, heartbeat rates, contents of aldosterone, catecholamine, change rates, of plasma constituents, uric acid, BUN, creatinine were determined to verify the effects on hypertension by Kamisamul-tang (KSMT). And the results are concluded as follows. KSMT did not show any cytotoxicity at the range of concentration (1-250 ${\mu}g/m{\ell}$) on the human fibroblast cell (hFCs). KSMT decreased the production of reactive oxygen species (ROS) and DPPH generation depending on the concentration. KSMT significantly inhibited angiotensin converting enzyme(ACE) activity depending on the concentration compared with control. KSMT maintained body weight of body, heat and kidney nearly normal group in hypertensive rat induced by DOCA-salt. KSMT significantly blood pressure and heart beat rate compared with control in hypertensive rat induced by DOCA-salt. KSMT significantly decreased aldosterone, dopamine, norepineph- rine, epinephrine compared with control in hypertensive rat induced by DOCA-salt. KSMT significantly decreased the level of potassium and cloride compared with control wheareas increased that of calcium significantly in hypertensive rat induced by DOCA-salt. KSMT significantly decreased the level of uric acid and BUN compared with control in hypertensive rat induced by DOCA-salt. It is verified experimentally tat Kamisamultang(KMST) which has been used broadly as a clinical therapeutics in oriental medicine is effective for anti-hypertension mechanism. And it could be applied to develope the reliable prescriptions for anti-hypertension in the future.

• Food Science and Biotechnology
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• v.17 no.5
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• pp.1010-1015
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• 2008

The effects of heat treatment on the physicochemical properties and mineral composition of sun-dried salt were investigated. The salts parched at high temperature were appeared the higher alkalinity and the lower oxidation-reduction potential (ORP) than the samples without heat treatment. The commercial salts (bamboo salt and yellow loess salt) and the sun-dried salt parched at high temperature had relatively higher sodium ion content (418-450 ppm) compared to that (418.0 ppm) of refined salt. The increase of calcium ion occurred in the salts parched at high temperature compared to the sun-dried salt without heat treatment, but the magnesium ion was vice versa. The commercial salt, yellow loess salt had highest turbidity (0.973) whereas sun-dried salt showed lowest level (0.097) among the tested samples. Turbidity of heat treatment samples decreased as solubility increased. The maximum concentration of dialyzed salt was reached after 4 hr regardless of various processed salts, but those had no difference significantly among the tested samples. The X-ray diffraction patterns of the parched sun-dried salts showed different peak intensity with common salts, and they were similar to the patterns of oxide salts, especially MgO. The maximum value (2.56%) of MgO appeared in the sun-dried salt parched at $1,400^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.417-422
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• 2002

Salting conditions on organoleptic properties and rheology of Chinese cabbage were optimized and monitored by four-dimensional response surface methodology. Experimental conditions were decided in the ranges of salt concentration 8∼12%, salting time 5∼25 hr and salting temperature 5∼15$^{\circ}C$. The salted Chinese cabbage with experiment design was measured on organoleptic and physical properties. The organoleptic form of the salted Chinese cabbage showed maximum score in 11.28% of salt concentration, 9.75 hr of salting time and 12.81$^{\circ}C$ of salting temperature. The organoleptic taste was maximized in 11.19% of salt concentration, 11.38 hr of salting time and 13.58$^{\circ}C$ of salting temperature. The organoleptic mouth-feel was maximized in 11.24% of salt concentration, 11.71 hr of salting time and 13.57$^{\circ}C$ of salting temperature. The organoleptic palatability was maximized in 11.52% of salt concentration, 12.86 hr of salting time and 13.07$^{\circ}C$ of salting temperature. In rheological properties of salted Chinese cabbage, hardness and chewiness decreased with the increase of salt concentration.

• Journal of agriculture & life science
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• v.45 no.4
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• pp.13-21
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• 2011

"Manggaedduk" produced specially in Uiryeong province, Gyeongnam, Korea is manufactured by traditional method using rice powder, sweet azuki bean paste, and leaves of Smilax china (called as Manggae-leaf). Moisture content of leaves did not show significant differences bay salt and purified salt treatment. The content was lower as the salt concentration increased. Shear force was higher in leaf salted with purified salt at room temperature than that salted with bay salt. On the other hands, the force was more higher in the leaves salted with bay salt at low temperature ($4^{\circ}C$). The shear force was higher as the concentration of both salts used for salting solution increased. As storage period was extended, shear force of salted leaf was weakened. Whiteness (L) and yellowness (b) of leaves stored at room temperature were higher than those stored at $4^{\circ}C$, although the redness (a) of Hunter value was not significantly different between storage temperatures. Salt concentration influenced lightness and yellowness, color of salted leaves stored at $4^{\circ}C$ resulted in enhanced greenness as compared to the leaves stored at room temperature. Thus, this study investigated the optimal storage conditions, salting conditions and storage temperatures of Smilax china leaves.