• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.1
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• pp.53-59
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• 2008

Salt is a major component in salt-fermented shrimp with 25% content. There are various types of salts that have different compositions, which may affect the quality of salt-fermented shrimp. We have investigated effects of various salts such as Korean solar salt (KSS), purified salt (PS), sea-concentrated salt (SCS), glasswort (Salicornia herbacea L.) spray solar salt (GSS), glasswort-sea-concentrated salt (GSCS) and spray-dried salt (SDS) on the physicochemical and sensory properties of fermented shrimps. Ammonia nitrogen content of the salted shrimp prepared with SDS was lower than others until 60 day fermentation. At 90 day fermentation, amino nitrogen contents of salted shrimps prepared with GSCS and GSS (980 mg%) were higher than those of the others while sample prepared with SDS showed the lowest amino nitrogen content (680 mg%). Volatile basic nitrogen content of salted shrimp prepared with SDS was also lower than those of the others between 14 and 60 day fermentation and there were differences among samples in the contents of trimethylamine at 180 day fermentation. Sensory evaluation results indicated significant differences in salty, overall taste and overall acceptance among samples. Overall acceptance was significantly higher in salt-fermented shrimp prepared with KSS, SCS, GSS, GSCS and SDS than in fermented shrimp with PS.

• YAKHAK HOEJI
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• v.20 no.3
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• pp.156-161
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• 1976

The salting in and salting out of Octoxynol, N.F., a nonionic polyoxyethylated surfactant by n-alkylamine hydrochlorides ws investigated by measuring their effect on the cloud point of the surfactant at various salt concentrations. The carbon number of the alkyl chain was varied from zero to twelve. Ammonium chloride, methylamine hydrochloride and ethylamine hydrochloride tended to salt out the surfactant, lowering its cloud point in proportion to the salt concentration. n-Ankylamine and n-butylamine hydrochlorides showed salting-out effect at low concentrations of the electrolyte, while their effects were leveled off and showed rather salting-in trend at higher concentrations of the electrolyte. These salting-in effect was ascribed to the formation of a hydrotropy of the n-alky lammonium cations with the surfactant. The higher homolog compounds of n-alkylamine hydrochlorides showed extraordinarily high salting-in effect at very low oncentrations of the electrolyte. These large salting-in effects were more drastic as the chain length was getting longer. These large increases of the cloud point of the surfactant were attributed to the formation of mixed micelles of n-alkylammonium cations with the polyoxyethylated surfactant.

• Journal of the Korean Ceramic Society
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• v.24 no.6
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• pp.579-585
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• 1987

The effects of flux KCl and dopant Nb2O5 on the PTCR characteristics of BaTiO3 prepared by molten salt synthesis method have been investigated. As the amount of dopant Nb2O5 is over the solubility limit in BaTiO3, the room-temperature resistivity increases, and the PTCR effect and the grain size decrease. The variation of the amount of flux KCl slightly influences on the room-temperature resistivity, PTCR effect and grain size in Nb2O5 doped BaTiO3, but BaTiO3 ceramics prepared by the method of molten salt synthesis show larger PTCR effect than those of conventional calcining of mixed oxides.

• Journal of Ecology and Environment
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• v.29 no.2
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• pp.157-163
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• 2006

Growth of G. max treated with $NO_3^-$-N was decreased by high NaCl treatments, but $NH_4NO_3$-fed plants showed good growth with enhanced activity of antioxidative enzymes (SOD and APX). Especially, activity of APX was higher in 5 mM $NH_4NO_3$-fed plants than other types of N-supplied plants throughout the stress period. Higher SOD activity under salt stress was accompanied by increase in APX activity in 5 mM $NH_4NO_3$-fed plants. Similarly, application of calcium confirmed somewhat positive effects on growth. Salt-treated soybean plants showed the best growth response with the increase of SOD and APX activity at an additional 5 mM calcium treatment. Especially, the increase of SOD activity through the strengthened CuZn-SOD isoform was remarkable.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.788-793
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• 1997

Addition of sugar, enzymatic hydrolysis and salt concentration were evaluated for their effects on the changes in some characteristics of Kimchi juice during fermentation. The Kimchi juice was prepared by brining and grinding of outer layer leaves of chinese cabbage, one of the wastes products of Kimchi processing, followed by fermentation proceeded significantly faster. Addition of sucrose or glucose at the ange of 0.5~2.0 % also improved the fermentation but the concentration effect was little. Enzymatic hydrolysis on the brined cabbage prior to fermentation with a commercial polysaccharides hydrolases also increased the fermentation. However the solid concentration in Kimchi juice was rather decreased by higher concentration of NaCl and enzymatic hydrolysis. The reducing sugar content showed a rapid decrease from 24 hours of fermentation and the effect of enzymatic hydrolysis was little.

• Journal of Life Science
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• v.11 no.1
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• pp.48-53
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• 2001

This study was performed to observe the cytotoxic effect of the various salted fish extracts against cancer cell line, human hepatocellular carcinoma (HepG2) using MTT (3-[4,5-dimethylthiazol-2-yl]-2,5-diphenyl tetrazolium bromide) method. Urechis unicinctus was the strongest cytotoxic effects among any other traditional salted fish products. The growth inhibition ratio of Urechis unicinctus hot-water extracts was 94.5% at the concentration of 1000$\mu\textrm{g}$/$m\ell$. On the other hand, in case of salted fish methanol extracts, salt-fermented shad gizzard was showed the strongest cytotoxic effects. The growth inhibition ratio of salt-fermented shad gizzard methanol extracts was investigated 90% at the concentration of 1000$\mu\textrm{g}$/.$m\ell$.

• Electrical & Electronic Materials
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• v.10 no.1
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• pp.45-53
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• 1997

The purpose of this paper is to evaluate FRP rod for aging, which exposed to salt water and pure at elevated temperature. Dielectric constant and tan .delta. on time and frequency domain were tested to observe how rapidly the FRP rod aged. Dielectric constants of FRP rods with treating time were slightly increased. That of FRP rods with frequency, However, showed strongly the effects of large relaxation time estimated from interfacial polarization a or ionic. It is obvious that absorbed water affects to dielectric and electric properties of FRP with increasing the treating time.

• The Korean Journal of Soil Zoology
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• v.3 no.1
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• pp.9-16
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• 1998

Effects of temperature, pH, and salt concentration on the preservation of the infective juvenile entolopathogenic nematodes, Steinernema carpocapsae, were analyzed. The effects of acclimation to sublethal low temperature and glycerol concentrations on rapid cold hardening of the nematodes were also evaluated to set up the conditions for their cryopreservation. All tested environmental factors could change the storage effectiveness of the nematodes. These analyses indicated that the optinal storage condition for the nematodes consisted of $15^{\circ}C$, pH 8.5, and 0.5-1.0% salt concentration. The nematodes showed a rapid could hardening in response to $5^{\circ}C$ for 2h. Glycerol induced the nematodes to increase the cold hardiness. Its high concentration over 10%, however, gave a harmful effect on the nematode survival.

• 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.

• Food Science of Animal Resources
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• v.38 no.2
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• pp.224-239
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• 2018

In this study, the possible changes in the quality characteristics of pastirma, Turkish-type dry-cured meat product, produced by using two different salts (NaCl-KCl) in a curing mixture and two different production techniques (natural and controlled condition) were examined. Moisture, pH, salt, sodium, potassium, TBA, fat, water activity, instrumental colour, texture, and sensory analyses were implemented in order to determine the possible effects of these applications. Fat, aw, pH, colour, tiobarbituric acid (TBA), texture, salt, Na and K values may allow these desired modifications in pastirma production to be limited. The substitution of 15% KCl instead of NaCl was acceptable in terms of the sensorial properties of the pastirma. However, the sensory analyses did not allow for using a higher KCl instead of NaCl because both the hardness and chewiness in the texture of the pastirma samples salted with 30% of KCl were not scored positively. Besides this, negative effects, which may occur during the pastirma production under natural conditions, can be eliminated by the production being under controlled conditions.