• Journal of Microbiology and Biotechnology
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• v.6 no.5
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• pp.352-357
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• 1996

The partition of proteins in the salt-rich phase of polyethylene glycol (pEG)/salt aqueous two-phase systems is limited by the salting-out effects of salt. The logarithm of the concentration of proteins partitioned in the salt-rich phase decreases linearly with increases in the concentration of salt in the salt-rich phase (salting-out). Therefore, the partition of a given protein in the salt-rich phase of aqueous two-phase systems can be estimated from the salting-out constant. The slope of the solubility line (salting-out con-stant) for a given protein is determined by the type of salt in the two-phase systems.

• 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 Oral Medicine and Pain
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• v.20 no.2
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• pp.497-513
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• 1995

Human genomic Deoxyribonucleic acid(DNA) was extracted from teeth by boiling, salting-out, phenol, boiling-phenol methods. The author compared DNA concentration and its purity, the accuracy of sex determination and the results of the D1S80 locus detection among above 4 methods. The following results were obtained : 1. DNA concentration was the highest in pulp with salting-out method and DNA purity was higher in pulp with salting-out and phenol methods than other 2 methods. 2. Sex determination was possible using of the pulp and the dentin of the teeth with four methods but, it was impossible in the enamel and some pulp with boiling method. 3. Amplification of D1S80 locus occurred from pulp and dentin with salting-out, phenol, and boiling-phenol methods. 4. There are no differences among the amplification of X-Y homologus amelogenin gene by application of 4 methods and salting-out, phenol methods efficiently makes available to amplification of D1S80 locus. From the investigation DNA extraction, sex determination, amplification of D1S80 locus was successfully accomplished with salting-out, phenol, boiling-phenol methods Therefore above 3 methods are available and applicable as forensic odontology for individual identification.

• Membrane Journal
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• v.12 no.1
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• pp.51-53
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• 2002

The hydrogen ions in poly (vinyl alcohol) (PVA)/sulfosuccinic acid (SSA) membranes substiuted with $Li^+, Na^+, and K^+/ $of monvoalent metal ions, $Mg^{2+}, Ca^{2+} and Ba^{2+}$ of divalent metal ions, and $Al^{3+}$ of trivalent metal ion. In addition, $Li^+ ions were exchanged with varing reaction time. The effects of metal ions exchanged were investigated in terms of methanol permeability -uling diffusion cell. The methanol permeabilies decreased in the sequence of $Na^+, Li^+ and K^+$ and this might be due to the 'Salting-out' effect while the methanol permeabilities for divalent and trivalent ion-substituted membranes were affected by the combined effects of salting-out, eletrostatic crosslinking and extent of metal ion substiution. As for $Li^+$ ions, methanol permeabilities of PVA/SSA membranes decreased in proportion to the degrees of subsituted $Li^+$ ions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.6
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• pp.786-790
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• 2006

This study was carried out to analyze the physicochemical properties according to salting methods of eggplants exported mainly to Japan. Moisture contents of Chukyang and Shikibu were decreased after 3 days of salting regardless of salting methods. The decrease of moisture content in mixed treatment of rice husk and salt was higher than that of salt treatment after 7 days of salting. Ash contents of Chukyang and Shikibu were increased according to extended salting time regardless of salting methods. The Brix of Chukyang and Shikibu without salting were $4.0^{\circ}brix\;and\;5.0^{\circ}brix$, respectively, and were increased according to extended salting time regardless of kinds and salting methods. pH of Chukyang and Shikibu without salting were 6.04 and 6.00, respectively. Extended the salting time from 0 to 7 days did not result in a pH change. Reducing sugar contents of Chukyang and Shikibu were increased according to extended salting time, the increase of reducing sugar content in mixed treatment of rice husk and salt was higher than that of salt treatment during salting. Soluble protein contents of Chukyang and Shikibu without salting were 1.40 g and 1.85 g, respectively. Extended the salting time from 0 to 7 days resulted in gradual increase in soluble protein content of Chukyang and Shikibu.

• Membrane Journal
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• v.11 no.3
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• pp.133-139
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• 2001

The hydorgen ions in PVA/SSA membranes were substituted with monovalent metal ions, $Li^{+}$, $Na^{+}$, $K^{+}$, divalent metal ion forms, $Mg^{2+}$, $Ca^{2+}$, $Ba^{2+}$, trivalent metal ion forms, $Al^{+}$. The effect of exchange with metal ions was investigated through the swelling measurement and pervaporative experiments for water-ethanol and water-methanol mixtures at various operating conditions. In addition, ESCA analysis was carried out to study the substitution of the metal ions in membranes. The swelling ratio decerased in the sequence of $Li^{+}$, $Na^{+}$, $K^{+}$ and this might be due to the 'salting-out` effect while the swelling ratios for divalnet and trivalent ion-substituted membranes were affected by the combined effect of salting-out, electrostatic crosslinking and extent of metal ion substitution. For the pervaporation performance, PVA/SSA-$H^{+}$membrane showed the lowest flux and highest separation factor for all aqueous ethanol solutions. The typical results of the flux, 59 g/$m^{2}$hr and the separation factor, 44 were obtained at $50^{\circ}C$ for 90% ethanol aqueous mixture. For water-methanol solutions, the PVA/SSA membranes substituted with monovalent PVA/SSA membranes substituted with divalent and tribalent metal ions, both `salting-out` and electrostatic effects affected the pervaporative results.

• Food Science and Preservation
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• v.14 no.6
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• pp.695-701
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• 2007

This study was carried out to develop a standard methods of mechanized salt-inserting salting process for winter cabbage to produce kimchi. Mid or large scaled mechanized kimchi plants were surveyed to select dominant variables of the mechanized salting process. Salt concentration of salting water, salting time and dewatering time were selected as the dominant variables of the salting process. A series of laboratorial experiment was performed with winter cabbage to determine desirable conditions for the variables. A supplementary experiment with cabbages of the other seasons was executed also to compare the determined conditions each other. Finally the determined conditions of the salting process were tested by plant scale experiments with winter cabbage and proved their validity.

• Asian-Australasian Journal of Animal Sciences
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• v.7 no.4
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• pp.523-526
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• 1994

This study was carried out to examine the salting and desalting of small casings from hog and to determine the shelf-life during cold storage. The concentration of salt in the casings equilibrated with that of the added salt after 1 day for 10%, after 2 days for 20% after 7 days for 40% salting level. During desalting at 15 and $30^{\circ}C$, residual salt concentrations in the casings decreased to less than 1% after 1 hour for 10% salt, after 12 hours for 20% salt and after 24 hours for 40% salt. The total colony count of the freshly prepared casing was about log10 4.2. The initial microflora of the prepared casings was dominated by lactic acid bacteria. The higher the salting level, the greater the microbial growth was suppressed during 6 months of storage at refrigerator temperature ($4^{\circ}C$). A salt content of 20% is satisfactory if the casings are being stored for less than 1 month before being used.

• Korean Journal of Poultry Science
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• v.20 no.3
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• pp.125-131
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• 1993

This study was performed to find the desirable conditions for processing salted hard-boiled egg without cracking egg shell in NaCl solution under pressure. Among the many factors affecting saltiness of the shell egg, concentration of NaCl solution(0~40%), different salting time(0~45h) and salting pressure (0~4.5kg/$\textrm{cm}^2$) were employed to identify the permeability of NaCl into shell egg at ambient temperature. The saltiness of the shell egg was proportionally risen as concentration of NaCl solution, salting time and pressure increased. The most desirable saltiness was observed at the 0.70~1.00% of NaCl in albumen and 0.40~0.45% in yolk, Besides the saltiness, sensory evaluation of the shell egg were carried out to evaluate the quality of the salted shell egg. The effect of various concentration of NaCl solution, salting time and pressure on sensory scores of hard-boiled salted eggs showed that 20~40% of NaCl solution, 12~20 h of salting time, 3~4.5 kg/$\textrm{cm}^2$ of salting pressure were proper conditions for processing the product. These results indicate that the desirable condition to get salted hard-boiled shell egg were ; 30% of NaCl solution, 16h of salting time and 4.0kg/$\textrm{cm}^2$ of salting pressure.

• Journal of Soil and Groundwater Environment
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• v.8 no.3
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• pp.23-29
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• 2003

Setschenow constants of six alkali and alkaline earth metal-based electrolytes (i.e., NaCl, KCl, CaCl$_2$, K$_2$SO$_4$, Na$_2$SO$_4$, NaClO$_4$) for three polycyclic aromatic hydrocarbons (PAHs) (i.e., naphthalene, pyrene, and perylene) were investigated to evaluate the influence of a variety of inorganic salts on the aqueous solubility of PAHs. Inorganic salts showed a wide range of K$\_$s/ values (L/mol), ranging from 0.1108 (NaClO$_4$) to 0.6680 (Na$_2$SO$_4$) for naphthalene, 0.1071 (NaClO$_4$) to 0.7355 (Na$_2$SO$_4$) for pyrene, and 0.1526 (NaClO$_4$) to 0.8136 (Na$_2$SO$_4$) for perylene. In general, the salting out effect of metal cations decreased in the order of Ca$\^$2+/>Na$\^$+/>K$\^$+/. The effect of SO$_4$$\^$2-/>Cl$\^$-/>ClO4$\^$-/ was observed for anions of inorganic salts. The K$\_$s/ values decreased in the order of perylene>pyrene>naphthalene for K$_2$SO$_4$. However, the order of decreasing salting out effect for NaCl, KCl, CaCl$_2$, and NaClO$_4$ was perylene>naphthalene>pyrene. Hydration free energy of the 1:1 and 2:1 alkali and alkaline earth metal-based inorganic salts solution was observed to have a meaningful correlation with Setschenow constants. Thermodynamic interactions between PAH molecules and salt solution can be of importance in determining the magnitude of salting out effect for PAHs at a given salt solution.