• Korean Journal of Soil Science and Fertilizer
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• v.30 no.3
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• pp.226-233
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• 1997

To investigate the salt accumulation in the plastic film house soils, bulk density, electrical conductivity(EC), exchangeable canons and water soluble anions were determined at different depths(0~60cm) in the salt-accumulated plastic film house soils in Yesan, Chungnam, Korea. Bulk density were increased from $1.2Mg/m^3$ to $1.5Mg/m^3$ as the depth changed from 0cm(top soil) to 30cm(subsoil) below the soil surface, whereas the bulk densities between 30cm to 60cm slightly decreased to $1.42Mg/m^3$. These changes of soil bulk densities might influence the porosity and pore size distribution, resulting in affecting the water flow throughout, soil layers. Electrical conductivity and Exchangeable sodium percentage(ESP) for 0 to 10cm soil layer were 5.08 dS/m and 6.4, respectively, while the EC was decreased to less than 1.63 dS/m in 20~30cm depth and about 0.7 dS/m. Salt accumulation patterns in the plastic film house soils might be influenced by the changes of the bulk densities in soil.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.697-702
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• 1995

Changes of physicochemical properties during the preparation of persimmon pickles and its optimal preparing conditions including salt concentration, soaking temperature, soaking time, amount of fermented soy paste, and ripeness of fresh pesimmon were investigated. The salinity and pH of soaking solution were rapidly dropped during 40 days of soaking, while their changes were negligible after 40 days of soaking. When the fermented soy paste was added to the soaking solution with $10{\sim}40%$ the pH dropped more slowly. Salt content in persimmon pickles was gradually increased during soaking and soluble tannin content was rapidly decreased during the first 10 days of soaking. L value of persimmon pickles was gradually decreased, but a/b value was slightly increased. The hardness of persimmon pickles was slightly increased up to the 20th day of soaking and then decreased. Most acceptable persimmon pickles were prepared when the less ripened fresh persimmons were soaked in 10% salt solution at $15^{\circ}C$ for 40 days, and the suitable amount of soy paste added to the soaking solution for preparing persimmon pickles was 20%.

• Journal of Environmental Science International
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• v.27 no.7
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• pp.597-610
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• 2018

This study observed particulate matter ($PM_{2.5}$ and $PM_{10}$) in the downtown area of Jeju City, South Korea, to understand the chemical composition of particulates based on an analysis of the water-soluble ionic species contained in the particles. The mass fraction of the ionic species in the sampled $PM_{10}$ and $PM_{2.5}$ was 44.3% and 42.2%, respectively. In contrast, in Daegu City and Suwon City, the mass fraction of the ionic species in $PM_{2.5}$ was higher than that in $PM_{10}$. The chloride depletion percentage of $PM_{10}$ and $PM_{2.5}$ in Jeju City was higher than 61% and 66%, respectively. The contribution of sea-salt to the mass of $PM_{10}$ (5.9%) and $PM_{2.5}$ (2.6%) in Jeju City was similar to that in several coastal regions of South Korea. The mass ratio of $Cl^-$ to $Na^+$ in the downtown area of Jeju City was comparable to that in some coastal regions, such as the Gosan Area of Jeju Island, Deokjeok Island, and Taean City. The mass fraction of sea-salt in $PM_{10}$ and $PM_{2.5}$ was very low, and the concentration of sodium and chloride ions in $PM_{10}$ was not correlated with those in $PM_{2.5}$ ($R^2$ < 0.2), suggesting that the effects of sea-salt on the formation of particulate matter in Jeju City might be insignificant. The relationship between $NH_4{^+}$ and several anions such as $SO_4{^{2-}}$, $NO_3{^-}$, and $Cl^-$, as well as the relationship between the measurement and calculation of ammonium ion concentration, suggested that sea-salts may not react with $H_2SO_4$, and $(NH_4)_2SO_4$ may be a major secondary inorganic aerosol component of $PM_{2.5}$ and $PM_{10}$ in Jeju City.

• The Korean Journal of Ecology
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• v.27 no.6 s.122
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• pp.355-361
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• 2004

In order to elucidate the ecophysiological characteristics of coastal plants, we collected them on salt marsh and sand dune, and analyzed inorganic ($Na^+,\;K^+,\;Mg^{2+},\;Ca^{2+}$) and organic solutes (soluble carbohydrate, glycine betaine). Chenopodiaceous plant species (Atriplex gmelini, Salicornia europaea, Salsola collina, Suaeda glauca, Suaeda japonica) showed a tendency to accumulate inorganic ions such as $Na^+\;and\;Cl^-$ instead of $K^+$. However, Chenopodium serotinum which lives in ruderal habitat contained more $K^+$ and less $Na^+$ than the other Chenopodiaceous plants. Most Chenopodiaceous plant species maintained very low level of soluble $Ca^{2+}$ and relatively low concentration of carbohydrates and showed high concentration of glycine betaine which is among the most effective known compatible solutes in the leaves of plant under drought and saline conditions. On the other hand, plant species which belong to Gramineae (Ishaemum anthephoroides, Phragmites communis, Zoysia sinica) and Cyperaceae (Carex kobomugi, Carex pumila) absorbed $K^+$ selectively and excluded $Na^+\;and\;Cl^-$ effectively regardless of habitat conditions, and they accumulated more soluble carbohydrate as osmoticum than Chenopodiaceous plants. These results suggested that physiological characteristics such as high storage capacity for inorganic ions (especially alkali cations, chloride) and the accumulation of glycine betaine in chenopodiaceous plants and $K^+$-preponderance, an efficient regulation of ionic uptake (exclusion of $Na^+\;and\;Cl^-$) and the accumulation of soluble carbohydrate in monocotyledonous plants enable them to grow dry and saline habitats.

• Korean Journal of Food Science and Technology
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• v.8 no.1
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• pp.33-41
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• 1976

These experiment were conducted to investigate the cultural condition of the lipase production by Rhizopus japonicus. The results obtained were as follows: 1. Soybean meal and ammonium sulfate were the most effective in the lipase production as organic and inorganic nitrogen sources, respectively. 2. The lipase production was strongly inhibited, when added as carbon sources xylose, glucose, fructose, galactose, maltose, soluble starch, and dextrin causing the lowering of pH of the medium during culture. Sucrose did not inhibit the lipase production, but not caused any effect when added. 3. $K_2HPO_4$ as phosphate salt and $MgSO_4{\cdot}7H_2O$ as magnesium salt were the most effective in the lipase production. 4. The addition of olive oil, soybean oil, and coconut oil respectively increased the enzyme production and especially 1% olive oil increased it by 50%. 5. The enzyme production increased slightly on the addition of yeast extract to $0.05{\sim}0.07%$. 6. The optimum composition of the medium for the lipase production by Rhizopus japonicus was in the composition of soybean meal 2%; $K_2HPO_4{\cdot}$ 0.5%; $(NH_4)_2SO_4$ 0.1%; $MgSO_4\;7H_2O$ 0.05%; yeast extract 0.05%; olive oil 1%. The maximum production of the lipase was attained by the incubation far 48hrs under the optimum incubation condition.

• Journal of Conservation Science
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• v.17 s.17
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• pp.73-82
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• 2005

The Bunhwangsaseoktop is the oldest stone brick pagoda in Silla Period. The pagoda body is made by piling small brick-shaped stones trimmed from black andesite and the first-story core has a shrine, which is made by granite. In 1915 it was repaired on a large scale, but now is severely damaged. Many kind of the stone decay like flaking, granular disintegration have occurred especially on the granite surface of the pagoda. In this study have been investigated the stone decay type and its cause in relation to efflorescence on the body part. Various analysis show that the deterioration on the granite is due to the same materials that lead to efflorescence on the body stone surface. The soluble salt like sodium nitrate, calcium sulfate and sodium sulfate come from white joint mortar. This salt solution is recrystallized in the outside of the pagoda, but most of them flow down with rain. In This process the porous granite absorbes the dissolved salts with moisture into the inside by capillary action. In order to reduce this problem, therefore, white joint moral is changed with other less soluble materials. And it is necessary to take steps to prevent water from seep into the inside of the stone, because this water dissolves the white joint mortar.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.1
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• pp.25-31
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• 2001

Characteristics (salt concentration, weight loss, soluble solid content, moisture content, pH, textural properties) of kakdugi radish cube (kakdugi radish, $2{\times}2{\times}2\;cm$) were evaluated during salting. Five different radish cultivars harvested in autumn were immersed into 10, 15 or 20% brine solution (radish : brine solution = 1 : 2) at $15^{\circ}C$ for 5hrs. The time required to reach the optimum salt concentration (3.0%) was different among cultivars; in the 10% brine solution, 5hr for 'Taeback', 4hr for 'Bakja', 3hr for 'Kwandong' and 'Bakbong', 2hr for 'Bagkwang'. Generally, it was observed that it took shorter salting time at higher concentration of brine solution. While the highest value of weight loss of kakdugi radish cubes was observed with 'Bagkwang', the lowest, 'Taeback'. There was a decrease of pH of kakdugi radish during salting; while 'Bakja' showes little change in pH, 'Bagkwang' shows large decrease of pH. Hardness and fracturability decreased during salting; the highest value of hardness was observed with 'Taeback', the lowest, 'Bagkwang' has the highest moisture content, the lowest soluble solid content and hardness. There was a similarity of characteristics of kakdugi radish cube between two cultivars, 'Taeback' and 'Bakja', as well as 'Bagkwang', and those of 'Kwandong' and 'Bakbong' were between two types of cultivars.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.6
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• pp.701-705
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• 1992

The effect of different boiling methods(with distilled water, 1% salt added water and 1% sodium bicarbonate added water) on the physicochemical properties of Su Ri Chwi (Synurus palmatopinnonatifidus var. indivisus KITAM.) were investigated. The addition of 1% sodium bicarbonate (baking soda) to the boiling water resulted in an increase in the pH of effluent. The green value of cooked Su Ri Chwi was simillar to the raw material. Su Ri Chwi cooked in 1% sodium bicarbonate added for 10minutes retained higher chlorophyll and vitamin C contents than those of Su Ri Chwi treated in distilled water and 1% salt water for 30minutes. 70% of the water-soluble proteins in raw Su Ri Chwi was albumin. However, albumin was decreased by the method used. The contents of glutelin, globulin, and prolamin were increased by the cooking, vice versa. The contents of NDF, ADF, cellulose, and lignin were decreased regardless of the method used, on the other hand, the content of hemicellulose was increased.

• Food Science of Animal Resources
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• v.27 no.4
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• pp.457-462
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• 2007

Effects of sonication on water-solubilization of myofibril from breast muscle of spent hen effects investigated in this study. To evaluate effect of salt concentration and pH, salt concentration was varied with range from 0.1 to 0.8 M, and pH was varied with range from 6.0 to 8.0. Solubility, SDS-PAGE, viscosity and ATPase activity of sonicated myofibril were measured. Solubility of myofibrillar protein containing 0.1 M NaCl at pH 8.0 after sonication was above 90%. Main components of soluble protein by SDS-PAGE were myosin heavy chain and actin. That is, it indicated breaking of myofibril structure by sonication. Also, viscosity of soluble protein increased, but Ca- and Mg-ATPase activities decreased by increasing sonication time. From these results, we concluded that most of myofibrillar proteins were denatured by sonication.

• Food Science of Animal Resources
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• v.33 no.1
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• pp.45-52
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• 2013

Brewer's spent grain (BSG) is a by-product of beer manufacturing. This study was conducted to evaluate the effect of dietary fiber extracts from brewer's spent grain on quality characteristics of chicken patties. The total fiber content of BSG dietary fiber extracts after extraction increased from 58.11% to 68.57%, and the extracted dietary fiber extracts were added to chicken patties at 0, 1, 2, 3, and 4%, respectively. The effects of the BSG dietary fiber extracts on pH, color, cooking loss, reduction in patty diameter, salt-soluble protein solubility, texture, and sensory characteristics of chicken patties were evaluated. The addition of BSG dietary fiber extracts decreased pH and lightness values, and increased redness and yellowness. Chicken patties formulated with 3-4% BSG dietary fiber extracts had the lowest cooking loss among all treatments (p<0.05). The diameter of chicken patties was not affected by the addition of BSG dietary fiber extracts. Additionally, no significant difference was observed in salt-soluble protein solubility after adding 3% BSG dietary fiber extracts compared to that in the control. Textural and sensory properties were different among the chicken patties, and the 3% BSG dietary fiber-added chicken patty had the highest acceptability. Our results indicate that 3% BSG dietary fiber extract can be used as a good source of dietary fiber for improving the quality characteristics of chicken patties.