• Archives of Pharmacal Research
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• v.7 no.2
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• pp.145-151
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• 1984

A novel agglomeration technique, termed "Spherical Crystallization Process", which can transform directly the fine crystals produced in the crystallization or the reaction process into a spherical shape was developed. By this technique, needle like crystals such as salicylic acid were transformed into free flowing and directly compressible agglomerates. Sphericaly agglomerated aminophyline crystals were obtained directly from the reaction system, which could reduce the preparation processes, e. g. synthesis, crystallization and agglomeration, into only one step. Sodium theophyline monohydrate agglomerates were prepared by salting out, the rate process of which was described by a first order kinetics. Agglomerated crystals of ndw complex of indo-methacin-mepirizole were prepare with this technique; an improved therapeutic effect of the resultant crystals was expected. expected.

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2001.04a
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• pp.62-65
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• 2001

This thesis related to a reactive black dyes containing acetoxyethyl sulfone moiety which is characterized by lessening the loss of dyes in filtering process owing to the low solubility by introducing the aminophenyl- $\beta$ -acetoxyethyl sulfone moiety, saving the cost for waste water treatment by using a small amount of salt in salting-out process and furthermore obtaining bright color with high dyeing yield and substantivity.

• Food Science and Industry
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• v.50 no.3
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• pp.60-69
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• 2017

Kimchi is a traditional fermented food of Korea and made by salting and fermenting vegetables. A negative impression on kimchi as a great source of sodium intake has grown in Korea since 1980 as people argue that sodium is a major cause of high blood pressure and metabolic syndrome. While people are more interested in healthy living in Korea, the negative impression is stronger now. This study analyzes the sensitive and negative reaction to sodium intake from kimchi, and suggests an alternative in the viewpoint that the sensitive reaction is one of food faddism which is a very popular topic currently in Korea.

• Journal of the Korean Chemical Society
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• v.53 no.4
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• pp.453-465
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• 2009

In this study, the descriptions of salt solubility in the textbooks of secondary school and college were reviewed to figure out the reason of low understanding of elementary and secondary school students and teachers about the solubility of a salt in the presence of other ions. The ionic strength dependence of salt solubility was not introduced in the secondary school textbooks and general chemistry textbooks. It appeared in the physical chemistry textbooks as a direct or an indirect explanation. However, most of college senior students who had learned the physical chemistry could not relate the salt solubility with the ionic strength change. The factors might affect salt solubility, such as the ion pair formation and the activity coefficient change by ionic strength, were mentioned and an experimental result was also shown to resolve the questions that college students and teachers might have. Because these explanations are beyond the secondary school level, we need to develope an easier and better explanation suitable for the secondary school students.

• Food Science of Animal Resources
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• v.34 no.1
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• pp.1-6
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• 2014

Pidan and salted duck eggs are of nutritional rich alternative duck egg products which are predominantly consumed in China, Thailand, South Korea and other Chinese migrated countries. Both eggs are rich in proteins, lipids, unsaturated fatty acids and minerals. A Pidan whole egg contains 13.1% of protein, 10.7% of fat, 2.25% of carbohydrate and 2.3% of ash, whereas the salted duck egg contains 14% of protein, 16.6% of fat, 4.1% of carbohydrate and 7.5% of ash. The fresh duck egg contains a range of 9.30-11.80% of protein, 11.40-13.52% of fat, 1.50-1.74% of sugar and 1.10-1.17% of ash. Proteins, lipids, and ash contents are found to be greatly enhanced during the pickling and salting process of pidan and salted duck eggs. However, the alkaline induced aggregation of pidan leads to degradation and subsequent generation of free peptides and amino acids. Very few amino acids are found to be lost during the pickling and storage. However, no such losses of amino acids are reported in salted duck eggs during the salting process of 14 d. Phospholipids and cholesterol contents are lower in pidan oil and salted duck egg yolk oil. Thus, the pidan and salted duck eggs are nutritionally rich alternatives of duck egg products which will benefit the human health during consumption.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.2
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• pp.264-270
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• 1997

To obtain basic data for processing semi-dried salmon meat product, the results that were measured the textural properties of salmon meat during salting, sugaring and drying process followed. Drying time and temperature were longer, the moisture amount of salmon meat were reduced. Hardness of salmon meat was direct proportion to shear stress, but hardness was inverse proportion to cohesiveness during drying process. After sugaring and salting salmon meat, drying time was longer, hardness and shear stress of salmon meat were increased. The sensory evaluation of the textures of sugaring salmon meat dried for 3 hrs showed slightly good. In the changes of texture of salmon meat during steaming hardness and shear stress of salmon meat dried for 4 hrs were higher than that dried for 10 hrs. And steaming time was longer, hardness of salmon meat dried for 4 hrs was decreased and cohesiveness was not changed.

• Membrane and Water Treatment
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• v.7 no.2
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• pp.101-113
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• 2016

In this study, to improve the water flux of porous hydrophobic membranes, various water-soluble polymers including neutral, cationic and anionic polymers were adsorbed using 'salting-out' method. The adsorbed hydrophobic membrane surfaces were characterized mainly via the measurements of contact angles and scanning electron microscopy (SEM) images. To enhance the durability of the modified membranes, the water-soluble polymers such poly(vinyl alcohol) (PVA) were crosslinked with glutaraldehyde (GA) and found to be resistant for more than 2 months in vigorously stirred water. The water flux was much more increased when the ionic polymers used as the coating materials rather than the neutral polymer and in this case, about 70% of $0.31L/m^2{\cdot}h$ (LMH) to 0.50 LMH was increased when 300 mg/L of polyacrylamide (PAAm) was used as the coating agents. Among the cationic coating polymers such as poly(styrene sulfonic acid-co-maleic acid) (PSSA_MA), poly(acrylic acid-comaleic acid) (PAM) and poly(acrylic acid) (PAA), PSSA_MA was found to be the best in terms of contact angle and water flux. In the case of PSSA_MA, the water flux was enhanced about 80%. The low concentration of the coating solution was better to hydrophilize while the high concentration inclined to block the pores on the membrane surfaces. The best coating condition was found: (1) coating concentration 150 to 300 mg/L, (2) ionic strength 0.15, (3) coating time 20 min.

• Journal of the East Asian Society of Dietary Life
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• v.6 no.2
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• pp.195-204
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• 1996

This study was conducted to enhance the shelf-life of Kimchi and to make the unique taste of Kimchi by fermentation control. Kimchis, Prepared by win baechu soaked in 10% salt solutions containing 0.2-0.3% organic acids (OS-Kimchi), acetic acid, citric acid (CA-Kimchi), lactic acid, its mixtures and formic acid+acetic acid+fumalic acid+malic acid+citric acid(FAFMC), were examined for pH, titratable acidify, sensory evaluation, the number of total microbe and lactic acid bacteria, content of organic acids and texture during fermentation at 1$0^{\circ}C$. The decrease of pH and the increase in acidity, CA-Kimchi showed lower than those of control and various OS-Kimchi. Total microbe, lactic acid bacteria, content of lactic acid of CA-Kimchi were lower than those of control. The hardness of CA-Kimchi measured instrumentally was higher than that of control. Sensory scores of CA-Kimchi were also lower than those of control, so the Kimchi maintained good crispness and overall taste.

• Applied Chemistry for Engineering
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• v.7 no.1
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• pp.101-108
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• 1996

The dynamic surface tension of GL12 (easily biodegradable nonionic surfactant and mild to skin), LAS and SLES aqueous solutions and that of mixed surfactant systems were measured by the maximum bubble pressure method at different mixing ratios. The effects of various salt such as NaCl, CsCl and urea on the dynamic surface tension of mixed surfactant systems were also studied. The dynamic surface tension of GL12 was not influenced by the presence of salts. On the contrary, the dynamic surface tensions of anionic surfactants (LAS and SLES) were significantly affected by the salts. In the mixed surfactant systems, the effect of salt increased as the composition of anionic LAS or SLES increased in the GL12/LAS and GL12/SLES mixtures.

• Food Science of Animal Resources
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• v.31 no.3
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• pp.389-397
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• 2011

This study was conducted to examine the effect of salt concentration in soybean sauce (ganjang) on pre-rigor ground Hanwoo (Korean native cattle) muscle. Although adding soybean sauce reduced pH of pre-rigor Hanwoo muscle, it improved the water holding capacity (WHC), cooking loss, total protein solubility, myofibrillar fragmentation index (MFI), 2-thiobar-bituric acid (TBA) values, and textural properties by increasing salt concentration in the soybean sauce. In particular, adding soybean sauce inhibited lipid oxidation despite increasing salt concentration. An increased salt concentration in the soybean sauce in pre-rigor Hanwoo muscle tended to make the meat have lower lightness and higher redness and yellowness values. Although soybean sauce had a significantly lower pre-rigor salting effect than sodium chloride in terms of cooking loss and total protein solubility (p<0.05), soybean sauce improved myofibrillar fragmentation and lipid oxidation when compared with sodium chloride. Furthermore, no significant differences in textural properties were observed between adding soybean sauce and sodium chloride at the same salt concentrations. Therefore, soybean sauce can be a functional curing material for pre-rigor muscle.