• Korean journal of food and cookery science
• /
• v.9 no.4
• /
• pp.303-307
• /
• 1993

Structural and textural characteristics of egg custard with 1.5ft sodium chloride as salt or soused shrimp juice were investigated by SEM, texturometer and sensory evaluation.: 1. Egg custard without sodium chloride showed flat, crosslinkaged structure and no pores. : but the addition of salt or soused shrimp juice developed much of round pores and smooth walls. 2. There were significant difference in hardness between without sodium chloride group and boiled soused shrimp juice group. 3. there were significant difference in appearance, taste and texture, but flavor and total acceptability did not showed significant difference in preference test. In discriminating test, swellness, softness, flavor, color, holes and hardness were important factors affecting the preference to determine the characteristics of egg custard.

• Korean Journal of Food Science and Technology
• /
• v.21 no.3
• /
• pp.370-374
• /
• 1989

This study was conducted to examine the effects of salt concentrations (1,2 and 37)) and storage periods on the characteristics of Kakdugi (Korea seasoned pickles of cubed radish roots) stored at $20^{\circ}C$. The sensory characteristics, pH, titratable acidity, non-volatile organic acids were measured. The results of sensory evaluation on Kakdugi containing 1,2 or 30% sodium chloride stored for 4 or 8 days indicated that there were significant differences among them expecially ill firmness, crispness and salty taste. As storage period increased, titratable acidity, sour taste, non-volatile organic acid contents of the samples increased. The changes were greater in Kakdugi with 2% sodium chloride. Major non-volatile organic acids were identified as lactic acid, citric acid and succinic acid. The sour taste of Kakdugi was closely related to the contents of non-volatile organic acid and titratable acidity.

• The Korean Journal of Ecology
• /
• v.21 no.4
• /
• pp.321-328
• /
• 1998

To describe the major environmental factors operating in coastal wetland and to characterize the distribution of the plant species over the wetland in relation to the major environmental gradients, 12 soil physical and chemical properties were determined. The gradient of water and osmotic potential of soil, electrical conductivity, sodium and chloride content and soil texture alsong the three habitat types of salt marshes, salt swamp and sand dune were occurred. The 24 coastal plant communities from principal component analysis (PCA) on the 12 variables were at designated as a gradient for soil texture and water potential related with salinity by Axis I and as a gradient for soil moisture and total nitrogen gradient by Axis II On Axis I were divided into 3 groups (1) 9 salt marsh communities including Salicornia herbacea communities (2) 5 salt swamp communities including Scirpus fluviatilis communities and (3) 10 sand dune communities including Jmperata cylindrica communities on Axis II were divided into 2 groups (1) salt marsh and sand dune communities, and (2) 3 salt swamp communities. The results could account for the zonation of plant communities on coastal wetland observed alsong envionmental gradients.

• International Journal of Highway Engineering
• /
• v.12 no.2
• /
• pp.107-113
• /
• 2010

In this study, the relative effects of low-chloride deicier(LCD) and two other deicing agents on the scaling of concrete were conducted in a series of tests at laboratory accordance with the ASTM C 672. The solutions concentration of deicers tested included 1, 4, 10%. Tap water was used as control. The amount of scaling was evaluated gravimetrically. As test result of deicer solution types, when applied to 4% solutions, surface scaling of concrete after 56 freeze-thaw cycles was produced significantly as about 9 times on LCD solution, as about 18 times on $CaCl_2$ solution, and as about 33 times on NaCl solution comparing with tap water. As test result of deicer solution concentrations, relatively low concentrations (of the 4% by weight) of deicer were produced more surface scaling than higher concentrations (of the 10% by weight) or lower concentrations (of the 1% by weight) of deicer. It show that the damaging concentration is of the order of 3~4% for previous research result. It appears that the mechanism of surface scaling is primarily physical rather than chemical. Also, the effect of chloride deicier types, freeze-thaw cycling, and air contents on the performance of concrete was experimentally investigated. The results show that the concrete specimens subjected to freeze-thaw cycling scaled more severely in exposure to deicing salt than those in non-exposure to deicing salt, weight losses of the specimens tested in exposure to deicing salt were twice as much as those tested in non-exposure to deicing salt. Relative dynamic modulus of elasticity of concrete specimens decreased more quickly in exposure to deicing salt than in non-exposure to deicing salt. Also, relative dynamic modulus of elasticity of concrete specimens in exposure to sodium chloride deicing salt was decreased more quickly comparing with exposure to LCD salt. It is also shown that the chloride contents according to concrete specimen depths was more largely in exposure to LCD salt. When concrete specimen is exposed to chloride deicing salts and freeze-thaw cycling, performance degradation in the entrained air concrete(AE concrete) retarded more considerably comparing with non-entrained air concrete(Non-AE concrete).

• The Transactions of the Korean Institute of Electrical Engineers C
• /
• v.50 no.6
• /
• pp.276-280
• /
• 2001

This paper presents the result of a study on the distribution characteristics of salt contaminants in the west coast region, from Inchon to Yearsoo, of South Korea. To evaluate the distribution characteristics of salt contaminants, we had measured the equivalent salt deposit density(ESDD) with brush wiping method for thirteen month(from May 1999 to June 2000). Under the consideration on the measuring interval and method, normalization method was applied for the ESDD data. Besides the measurement, the chemical analysis (chromatography) was carried to investigate the relationship, between the electrical property and the amount of specific ingredient, such as sodium, magnesium and chloride. From the result, we could get the representative value of contamination for each site and distribution characteristics of salt contaminants with the distance from sea in the west coast.

• Corrosion Science and Technology
• /
• v.13 no.5
• /
• pp.163-169
• /
• 2014

The corrosion resistance of epoxy-coated carbon steel was evaluated. The carbon steel surface was subjected to different treatment methods such as steel grit blasting and power tool treatment as well as contamination of water soluble salt. To study the effect of the surface treatments and contamination, the topology of the treated surface was observed by confocal microscopy and a pull-off adhesion test was conducted. The corrosion resistance of the epoxy-coated carbon steel was further examined by electrochemical impedance spectroscopy (EIS) combined with immersion test of 3.5 wt% of NaCl solution. Consequently, the surface contamination by sodium chloride with $16mg/m^2$, $48mg/m^2$ and $96mg/m^2$ didn't affect the adhesion strength for current epoxy coated carbon steel and blister and rust were not observed on the surface of epoxy coating contaminated by various concentration of sodium chloride after 20 weeks of immersion in 3.5 wt% NaCl aqueous solutions. In addition, the results of EIS test showed that the epoxy-coated carbon steel treated with steel grit blasting and power tool showed similar corrosion protection performance and surface cleanness such as Sa 3 and Sa 2.5 didn't affect the corrosion protectiveness of epoxy coated carbon steel.

• Journal of the Korean GEO-environmental Society
• /
• v.13 no.2
• /
• pp.5-17
• /
• 2012

The amount of snow due to global warming and climate change has recently increased. The effective management of snow removal materials will be required. First, on the basis of domestic winter temperature, it is not necessary to get a baseline to less than the freezing point of $-52^{\circ}C$ for the calcium chloride($CaCl_2$) of 30%.. In terms of cost comparison between calcium chloride($CaCl_2$) and sodium chloride($NaCl$), the calcium chloride($CaCl_2$) is 2 to 3 times more expensive, and the supply of the calcium chloride($CaCl_2$) is not produced in domestic country and is in the conditions that have to imports all needed. Accordingly, the effective use scheme of snow removal materials should be considered to multifaceted ways. Thus, the objective of this study is to develop effective method and to replace from calcium choride($CaCl_2$) to sodium chloride($NaCl$) solution in the current snow removal operating system that uses a pre-wetted salt spreading method. The effective method that equals to the quality of the existing snow removal materials was developed in this study through performance tests for deicing chemicals, corrosion test of steel and freezing and thawing tests of concrete.

• BMB Reports
• /
• v.34 no.2
• /
• pp.134-138
• /
• 2001

By adding sodium chloride (2.5%) into a Bacillus amyloliquefaciens DJ-4 culture broth, two serine-type fibrinolytic proteases with a molecular weight of 29 (subtilisin DJ-4) and 38-kDa were stimulated on the SDS-fibrin zymogram or inhibitor gels. B. amyloliquefaciens DJ-4 showed the highest proteolytic activity (5.52 plasmin NIH unit/ml) on the fibrin plate based on the molar ratio when cells were subjected to the 2.5% NaCl. Using a fibrin plate, the secreted protease from this strain in the presence of 5% NaCl showed that about 49% of the enzyme's activity remained after incubation at $60^{\circ}C$ for 30 min, but as the salt concentration was increased (10% NaCl) the activity nearly disappeared (0.14 plasmin NIH unit/ml). However, through a fibrin zymography assay, three fibrinolytic enzymes (38, 53 and 80-kDa) from the cells in the presence of 10% NaCl were detected. Also, two salt-activated serine-type fibrinolytic professes (29 and 38kDa) showed thermostability from 65 to $70^{\circ}C$ for 30 min. Furthermore, these professes also showed stability, pH 6-11. In particular, 29-kDa (subtilisin DJ-4) was very stable in the pH range of 4-11 at $4^{\circ}C$ for 48 h.

• Journal of Life Science
• /
• v.13 no.3
• /
• pp.258-264
• /
• 2003

An agar-gel added soy beverage was developed. Optimum processing conditions for preparation of agar-gel were 1.5% agar with 0.1-0.2% sodium chloride and 0.1% glucomannan. And optimum manufacture conditions for soy juice were 10% solid seasoned with 3% sugar and 0.1-0.2% salt. The result of sensory evaluation revealed that overall acceptability of soy beverage with 10% solid seasoned with 3% sugar and 0.1-0.2% salt and agar-gel made with 1.5% agar, 0.2% sodium chloride and 0.1% glucomannan exceeded other groups of samples.

• Korean Journal of Food Science and Technology
• /
• v.20 no.5
• /
• pp.711-717
• /
• 1988

The diffusivity of sodium chloride in Chinese cabbage was evaluated from its absorption data obtained by immersing the cabbage stalk in a salt solution. By using least squares method, the absorption and desorption diffusivity of NaCl in the cabbage stalk have been estimated to be $1.7{\times}10^{-11}$ and $11.6{\times}10^{-11}m^2/s$, respectively. The apparent diffusivity was not strongly dependent on the concentration of brine and the variety of Chinese cabbage. The influence of temperature on the apparent diffusivity could be expressed as the Arrhenius type equation, in which the activation energy was estimated to be 66 KJ/mol.