• Journal of Aquaculture
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• v.6 no.2
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• pp.71-87
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• 1993

Two forms of sea mustard, Undaria Pinnatifida were cultured in order to compare the morphological characteristics and the efficiency of production. U. Pinnatifida f. distans was collected from Wando, Korea and U. Pinnatifida f. typica was transplanted from Sanriku, Japan. The latter form grew faster in length and weight than the former. Maximum growth was shown in early April for both forms, and the growth rates decreased after this. Absolute growth rates between the two forms were quite different. Average total lengths at the harvest season was 161.1cm in U. Pinnatifida f. distans and 183.5 em in U. Pinnatifida f. typica and average weights of those two forms were 1,003.4g and 1,314.6g, respectively. The weight of available parts for the salting process of the two forms were 734.8g and 968.5g, respectively. The rates of total length versus the length of the available part of the two forms were $76\%$ and $83\%$, respectively and those of the total length versus weight of the available part of them were $43.8\%$ and $52.7\%$, respectively. The results of this study suggest that the U. pinnatifida f. typica had more available part per unit weight than that of the U. pinnatifida f. distans for the efficiency of salt processing.

• Applied Biological Chemistry
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• v.34 no.3
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• pp.225-230
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• 1991

In this study, several combined effect of KCl addition into bring solution, microwave heating of Chinese radish for 3 minutes and addition of two salt mixtures into half fermented Kakdugi were investigated to compare their improving effects of storage stability of Kakdugi, Kakdugi was prepared by salting in 15% NaCl solution for 2 hours and fermented at $25^{\circ}C$ and determined for the changed in pH, total acidity and reducing sugars. It was found from the result that the combined method of salts addition and heating treatment improved the storage stability by 6.4 folds based on pH change where salts mixture of phosphated, Ca EDTA, and Sod. citrate contributed the most effect. Changed in reducing sugar were greatly reduced by salt mixture addition while microwave heating and KCl addition affected little. Storage of Kakdugi at $4^{\circ}C$ after preparation with combined method could extend the storage life more than 8 folds of those Kakdugi stored at $25^{\circ}C$. However total acidity showed higher values for those prepared by combined method and stored at $4^{\circ}C\;or\;25^{\circ}C$.

• Applied Biological Chemistry
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• v.34 no.3
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• pp.213-218
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• 1991

Addition of salts or their mixtures and microwave heating were studies for their effects on Kakdugi fermentation. The Kakdugi, a Korean fermented Chinese radish, were prepared by salting in 15% NaCl solution and fermented at $25^{\circ}C$. From the results, a first order reaction relationship was found between salt permeated into the radish and time during brining in $5{\sim}10%$ NaCl solution. Addition of 0.05M KCl into 15% NaCl brining solution or microwave heating of salted radish for 3 minutes showed a little decreasing effect on Kakdugi fermentation rate while beating for 1 or 2 minuted resulted a rather increase. When three different salt mixtures in the concentration range of $0.001{\sim}0.01\;M$ were added into half fermented Kakdugi(appr. pH 4.4), the fermentation was greatly controlled based on pH change. Among the salt mixtures, mixture III$(Na_2HPO_4,\;Na_2PO_4,\;NaNO_2,\;Ca\;EDTA,\;Sod.\;citrate)$ showed a most significant effect where the time required to reach pH 4.0 after addition was extended by more than 6 folds when it was compared to the control method.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.2
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• pp.66-72
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• 1983

In order to improve the quality of salted sea mustard, the conditions of blanching, salting, and storage were examined. The process in which sea mustard was blanched for 20 seconds in boiling seawater, soaked in saturated brine solution for 20 hours and then salted for 10 hours by the spreading 10~20% (w/w) of granulated dry salt to obtain the moisture content of about 60% or below, resulted a good color retention of chlorophyll and carotenoid pigments, and organoleptic quality. The shelf-life of the product estimated by 30-40% pigment retention was 50-60days when stored at $4^{\circ}C$ or below.

• Food Science and Preservation
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• v.10 no.3
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• pp.354-359
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• 2003

This study was conducted to investigate the fermentation characteristics of kimchi treated with different methods of water extracts of powdered green tea(GT). Four different kimchis, the SB-kimchi(control) which was not treatment of the extracts, SG-kimchi prepared with Chinese cabbage(CC) salted in 1％ GT containing 10％ brine, DG-kimchi prepared with CC dipped in 1％ GT for 30 min after salting, MS-kimchi prepared with the salted CC mixed with 1％ GT containing seasonings. All kimchis was fermented at 10$^{\circ}C$. The pH of treated-kimchis were maintained higher than those of control products during fermentation, but it showed no big difference between each treated groups. Total microbe of SB-kimchi(6.27-9.37 cfu/mL) was higher than those of GT-treated kimchi(5.17-9.20) during fermentation. The ratio of lactic acid bacteria against total microbe was higher than the treated kimchis. Total polyphenol content of kimchi was 52.75 mg％ in DG-kimchi, 47.71 mg％ in MS-kimchi, 44.89 mg％ in SG-kimchi, 30.70 mg％ in SB-kimchi on the 5th days of fermentation. Scores of crispy taste of SG- and DG-kimchi on the 5th days of fermentation was 4.03 and 4.01 points, respectively which was higher than control products. Scores of fishy and hot taste of GT-treated kimchi were lower than those of control products during all fermentation periods.

• Food Science and Preservation
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• v.10 no.3
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• pp.345-359
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• 2003

This study was conducted to investigate the fermentation characteristics of kimchi treated with different methods of water extracts of powdered green tea(GT). Four different kimchis, the SB-kimchi(control) which was not treatment of the extracts, SG-kimchi prepared with Chinese cabbage(CC) salted in 1％ GT containing 10％ brine, DG-kimchi prepared with CC dipped in 1％ GT for 30 min after salting, MS-kimchi prepared with the salted CC mixed with 1％ GT containing seasonings. All kimchis was fermented at 10$^{\circ}C$. The pH of treated-kimchis were maintained higher than those of control products during fermentation, but it showed no big difference between each treated groups. Total microbe of SB-kimchi(6.27-9.37 cfu/mL) was higher than those of GT-treated kimchi(5.17-9.20) during fermentation. The ratio of lactic acid bacteria against total microbe was higher than the treated kimchis. Total polyphenol content of kimchi was 52.75 mg％ in DG-kimchi, 47.71 mg％ in MS-kimchi, 44.89 mg％ in SG-kimchi, 30.70 mg％ in SB-kimchi on the 5th days of fermentation. Scores of crispy taste of SG- and DG-kimchi on the 5th days of fermentation was 4.03 and 4.01 points, respectively which was higher than control products. Scores of fishy and hot taste of GT-treated kimchi were lower than those of control products during all fermentation periods.

• Korean journal of food and cookery science
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• v.19 no.2
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• pp.210-215
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• 2003

When Kimchi is cooked, it is very import to find an appropriate level for the salt content of the cabbage to makes the best tasting Kimchi. Therefore, in this article, attempts were made to find the best salted cabbage condition using difference salt solution concentration, temperatures and fermentation periods. In the experiments with the difference of the salt solutions, 10 and 15%, the salted cabbages were packed in polyethylene bags, and incubated at 10, 15, 20 and 25$^{\circ}C$ for 0, 2, 4, 6, 8, 10, 12, 14, 16 and 20 hrs. As a result, the best tasting Kimchi, in terms of texture characteristic, were found with storage times of 10 and 6-8 hrs, with salt solution concentrations of 10 and 15%, respectively, both of these at 25$^{\circ}C$. The best conditions, in terms of the kimchi taste characteristics, where 6-10 hrs, with the salt solution concentrations of 10 & 15%. With storage conditions of 10 hrs and a salt solution concentraction of 10%, and 6-8 hrs and a salt solution concentration of 15%, both at 25$^{\circ}C$, the texture characteristics were fresh. clear and coot. Also, the points of the appropriate salt content differ with temperature. Therefore, the appropriate conditions for the salting time, storage temperature and salt solution concentrations will make the best tasting, most nutritious Kimchi, in the least time and most economically.

• Resources Recycling
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• v.26 no.5
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• pp.39-47
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• 2017

In this study, the precipitation of rare earth-sodium sulfate with sodium sulfate was conducted in order to separate rare earth from Fe in rare earth sulfate solution. Neodymium (Nd) was easily precipitated as Nd-sulfate salt with sodium sulfate, on the other hand, excessive sodium sulfate was needed for the precipitation of Dy-sulfate salt. Also neodymium not only promoted the precipitation of dysprosium sulfate salt but also increased recovery of dysprosium sulfate salt in sulfuric acid solution. At the condition of $60^{\circ}C$ precipitation temperature, 3 h reaction time, 7 equivalents sodium sulfate, the recovery of neodymium and dysprosium sulfate salt was 99.7% and 94.3% respectively from the sulfuric acid solution containing Nd of 23.39 mg/ml and Dy of 8.67 mg/ml. Lastly, from the results of separation of Dy to Nd by the method of sulfate double salt, the effect of salting out with NaCl is important to increase the grade of Dy, and 98.7% of Dy grade could be obtained in this study.

• Korean Journal of Soil Science and Fertilizer
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• v.42 no.5
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• pp.355-363
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• 2009

Double cropping system of oilseed crops introduced rape and castor bean was studied in the newly reclaimed tidal land of Korea. Surface soil EC to reach at 50% of growth reduction to the tallest height of crops was estimated $4dS\;m^{-1}$ for castor bean and $6dS\;m^{-1}$ for rape by logarithmic function. The castor bean cultivated during rainy summer much more suffered serious growth and yield reduction by flooding damage in the Hwaong and Yeonsangang reclaimed lands having low soil conductivity and finer textured soil than in the Iweon reclaimed land having higher soil conductivity and coarse sandy textured soil. Rape cultivated during dry winter-spring much more suffered serious growth and yield reduction by high soil salinity come from re-salting process. 50% yield reduction was estimated at $2.0\;2.5dS\;m^{-1}$ of surface soil EC by logarithmic function. Consequentially, it was concluded that oilseed production for energy by double cropping system of rape and castor bean might be possible under good controling soil salinity below $4dS\;m^{-1}$ for castor and $3dS\;m^{-1}$ for rape in the newly reclaimed land of Korea.

• Korean Journal of Environmental Agriculture
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• v.40 no.2
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• pp.134-141
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• 2021

BACKGROUND: The analytical method was established for determination of fungicide chinomethionat in several animal commodities using gas chromatography (GC) coupled with electron capture detector (ECD). METHODS AND RESULTS: In order to verify the applicability, the method was optimized for determining chinomethonat in various livestock products including beef, pork, chicken, milk and egg. Chinomethionat residual was extracted using acetone/dichloromethane(9/1, v/v) with magnesium sulfate and sodium chloride (salting outassociated liquid-liquid extraction). The extract was diluted by direct partitioning into dichloromethane to remove polar co-extractives in the aqueous phase. The extract was finally purified with optimized silica gel 10 g. CONCLUSION: The method limit of quantitation (MLOQ) was 0.02 mg/kg, which was in accordance with the maximum residue level (MRL) of chinomathionate as 0.05 mg/kg in livestock product. Recovery tests were carried out at two levels of concentration (MLOQ, 10 MLOQ) and resulted in good recoveries (84.8~103.0%). Reproducibilities were obtained (Coefficient of variation <5.2%), and the linearity of calibration curves were reasonable (r²>0.995) in the range of 0.01-0.2 ㎍/mL. This established analytical method was fully validated and could be useful for quantification of chinomathionat in animal commodities as official analytical method.