• 한국축산식품학회지
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• 제34권5호
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• pp.604-613
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• 2014

This study was carried out to evaluate the effects of various kinds of salt on the quality and storage characteristics of tteokgalbi. The tteokgalbi was prepared using four types of salt: 1.5% purified salt (control, C), 1.5% five-year-old solar salt (FS), 1.5% Topan solar salt (TS), and 1.5% French Gu$\acute{e}$rande solar salt (GS). The moisture, crude lipid, crude ash, crude protein and calorie contents, water holding capacity, and cooking loss were not significantly different between control and all other treatments. As for the textural characteristics, the use of GS increased the hardness of the tteokgalbi. According to the sensory evaluation, the use of TS had the best score in springiness. Tteokgalbi made with TS and GS had the two highest scores in flavor and total acceptability. During 15 d of storage, the contents of 2-thiobarbituric acid (TBA) value, volatile basic nitrogen (VBN) and the total microbial counts increased, while the pH decreased. The TBA values of the tteokgalbi containing TS and GS were lower than that of C. Lightness (L) and yellowness (b) values decreased during storage, but redness (a) displayed no significant difference during storage. Overall, the best results, in terms of TBA value and sensory attributes, were obtained for the tteokgalbi containing TS and GS.

• 대한가정학회지
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• 제17권1호
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• pp.22-28
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• 1979

The phyio-chemical properties of Ion exchange salt, crude salt, particaly refined salt, and Isoized salt were determined. The basic amount of salt used in cooking were standardized . Acceptabilities as to the taste and saltiness of food prepared with the standard amounts of various kinds of salt were compared. Whereupon, the following conclusion was obtained. 1) Crude salt showed 12.23 per cent water content, the highest among the kinds of salt examined, while particaly refined salt had 2.53% water content. Refined salt, Ion exchange salt, and Iodized salt showed 0.36%, and 0.28%, respectively. 2) Where the same amount of salt was dissolved in the same amount of water, crude salt and partialy refined salt were dissolved twice as Ion exchange salt of fine-grain form, refined salt, and Iodized salt. In actual cooking, Ion exchanges salt and refined salt are used only half as much as raw salt, and it can be said that the time required for dissolving salt is the same. 3) The comparison between content and weight of various kinds of salt showed that the weights of Ion exchange salt, Iodized salt, and refined salt were two times as heavy as crude salt and partialy refined condition of same content. 40 The threshold concentration of salt is the sensed degree of saltiness. Different concentrations were recorded for various for various kinds of salt, the threshold concentration of Ion exchanges salt showed the lowest degree of 0.05, while that of partialy refined salt was 0.09 equivalent to 1.8 times that of the former. 5) Experimental cooking involving various kinds of salt indicated that where salt was used accurately, soup, vegetables, kimchi, and soybean sauce which were prepared with Ion exchanges salt showed the best acceptability , but no statistical differences could be noted among sarious kinds of salt used in preparing those foods.

• 한국축산식품학회지
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• 제36권2호
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• pp.152-158
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• 2016

This study was carried out to investigate the effects of refined, solar, and bamboo salt on the physico-chemical properties and sensory characteristics of cured pork loin. Moisture, protein, fat, and ash content, lightness, yellowness, cooking yield, and color, juiciness, and tenderness of sensory properties on curing pork loin exhibited no significant differences regardless of the nature of salts. The pH of raw and cooked cured pork loin with added bamboo salt was higher that of other salt treatments. However, the cooking loss, and Warner-Bratzler shear force of cured pork loin with added refined salt was lower than those of solar and bamboo salt pork loins cured. The flavor and overall acceptability scores of treatments with refined salt was higher than those of solar and bamboo salt treatments. The unique flavor of bamboo salt can render it as a functional material for marinating meat products. In addition, the results of this study reveal potential use of bamboo salt in meat curing.

• Macromolecular Research
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• 제16권8호
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• pp.670-675
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• 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.

• 한국식품과학회지
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• 제17권5호
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• pp.336-339
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• 1985

저염된장 제조시 에탄올 첨가효과를 알아보기 위하여 된장의 염분함량을 8%. 4%로 낮추고 에탄올을 1%.2% 첨가하여 발효시킨 결과. 적정산도/총질소와 암모니아태질소/총질소와 염분과 에탄올은 1%유의수준의 역상관을 나타냈다. 보존실험및 관능검사결과. 봄철이나 여름철의 된장제조시 염분8%-에탄올1%첨가시료가 저염된장으로 실용가능성이 있었다.

• 한국주조공학회지
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• 제20권1호
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• pp.38-45
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• 2000

The remelting for recycling or thin aluminum scrap, such as aluminum chip generally involves melting of these pieces submerged in molten salt flux. In this study, the effects of salt flux compositions and alloying elements on the aluminum dropletscoalescence and oxide film removal were studied in 99.8%Al, Al-1.01%Cu, Al-1.03%Si, and Al-1.38%Mg alloys as a function of holding time at $740^{\circ}C$ Salt fluxes based on NaCl-KCl(1:1) with addition of 5wt.% fluorides(NaF, $Na_3AlF_6$, $CaF_2$) or 5 wt.% chloride($MgCl_2$, $AlCl_3$) were used. The experimental results show that NaCl-KCl(1:1) with addition of 5 wt.% fluorides exhibits better coalescence ability than that with chlorides. The oxide film is not removed by NaCl-KCl(1:1) with addition of 5 wt.%chlorides, while it is removed by NaCl-KCl(1:1) with addition of 5 wt.% fluorides. The aluminum droplets coalescence and oxide film removal by salt fluxes are related to interfacial tension tension between metal and salt flux.

• 산업식품공학
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• 제15권4호
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• pp.318-323
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• 2011

염 함량을 달리한 된장을 초고압 처리하여 미생물 저감특성을 조사함으로써 된장, 특히 저염 된장의 저장성을 높이기 위하여 초고압기술의 적용가능성을 검토하였다. 초고압처리에 의한 된장 미생물 사멸효과는 전반적으로 낮은것으로 나타났으며, 초고압처리에 의한 미생물 사멸효과는 염 함량에 반비례하는 경향을 보였다. 미생물 종류에 따른 초고압사멸효과는 곰팡이, 효모, 세균 순으로 낮아졌다. 염 함량 10% 이하의 저염 된장은 6500 기압에서 40 분간 초고압처리에 의해 곰팡이와 효모가 거의 사멸되었으며, 초고압처리는 저염 된장의 유통기간 향상에 기여할 것으로 기대되었다.

• Journal of Microbiology and Biotechnology
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• 제20권9호
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• pp.1288-1294
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• 2010

Rhizobium phaseoli strains were isolated from the mung bean (Vigna radiata L.) nodules, and the most salt tolerant and high auxin producing rhizobial isolate N20 was evaluated in the presence and absence of L-tryptophan (L-TRP) for improving the growth and yield of mung bean under saline conditions in a pot experiment. Mung bean seeds were inoculated with peat-based inoculum and NP fertilizers were applied at 30-60 kg/ha, respectively. Results revealed that imposition of salinity reduced the growth and yield of mung bean. On the contrary, the separate application of L-TRP and Rhizobium appeared to mitigate the adverse effects of salt stress. However, their combined application produced more pronounced effects and increased the plant height (28.2%), number of nodules per plant (71.4%), plant biomass (61.2%), grain yield (65.3%), and grain nitrogen concentration (22.4%) compared with untreated control. The growth promotion effect might be due to higher auxin production in the rhizosphere and improved mineral uptake that reduced the adverse effects of salinity. The results imply that supplementing Rhizobium inoculation with L-TRP could be a useful approach for improving the growth and yield of mung bean under salt stress conditions.

• 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.

• 한국유기농업학회지
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• 제19권spc호
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• pp.222-224
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• 2011

The effects of seawater on growth of lettuce(Lactuca sativa L.), leaf perilla(Perilla frutescens var. japonica Hara), red pepper(Capsicum annuum L.) and cucumber(Cucumis sativus L.) seedlings were investigated in the glass greenhouse. These effects were studied on seedlings, and diluted seawater (1%, 5%, 10%, 20%, 50%, 100% v/v) was sprayed enough on leaves. The tested four vegetable crops have well grown up to 10% diluted seawater, but the tested vegetable crops were damaged from increasing salt levels. Of these, lettuce was provided salt-tolerant vegetable crop and red pepper was considered salt-sensitive vegetable crop. The salt tolerance of vegetable crops is different between crops and complicated because of additional detrimental effects caused by accumulated ions or specific ion toxicities in their leaves. These results show that agricultural use of seawater may be benefit crop cultivation in organic farming system as well as in conventional farming system.