• Journal of Magnetics
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• v.11 no.2
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• pp.98-102
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• 2006

It was examined in this study that magnetic beads, which are assumed to be environmentally functional, could be effective in processing heavy metals that are water pollutants. For the purpose, magnetic beads containing carboxyl groups, which has strong binding force with heavy metals, are mixed with each Cd, Pb, Ni, Cu and Cr(III) solution, then stirred in pH 6. As a results of the process, it was proven that heavy metals bind quickly with magnetic beads through the reaction. In order to analyze heavy metal concentration, magnetic beads bind with heavy metal were collected by external magnetic force and dissolved in acid. The graphite furnace AAS was used to get heavy metal concentration melted in the acid solution. The results showed that heavy metal extractions by magnetic beads were influenced by the type and the concentration of a heavy metal, and over 90% of a heavy metal can be extracted in ppm level save for Cr(III). It was also examined in the study whether heavy metal extraction is influenced when other ions exist in each heavy metal solution. According to experiment, adding other heavy metals to a solution did have little influence on extracting an intended heavy metal. But in case salt or heavy metal chelate was added, Ni extraction changed sensitively although extracting other heavy metals were influenced only when the concentration of an added substance is high. In conclusion, it was shown that magnetic beads could be used to treat wastewater with relatively high heavy metal concentration.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.4
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• pp.525-532
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• 2009

The purpose of this study was to compare the ability of Northeast Asians to discriminate the salinity in salt solution and foods, and to compare their preference of salinity. Panels of Korean, Japanese and Chinese evaluated three kinds of samples that contained different level of salt such as salt solutions, julienned radish salad, Bulgogi. The salt levels had been manipulated to produce five samples of each one. The salt solutions were prepared by adding 0.3%, 0.7%, 1.1%, 1.5%, 1.9% salt into water. Different levels of salt in Julienned radish salad and Bulgogi were prepared by adding 0.5%, 1.5%, 2.5%, 3.5%, 4.5% salt to the recipe. The results of this study showed that the three ethnic groups had significant differences in their ability to distinguish the intensity of salinity in solutions containing a high contents of salt(1.5~1.9%). According to the regression analysis, Koreans(a=1.050) turned out to be the most able to detect the intensity of salinity, compared to the Japanese (a=0.988) and Chinese (a=0.807). All ethnic groups preferred a salt concentration of 0.3%, and the preference for this concentration was lower in Japanese than in Koreans and Chinese. There were significant differences in the perception of salinity in the julienned radish salad containing more than 3.5% salt between Koreans and Chinese. Koreans (a=1.168) appeared to be the most able to detect the intensity of salinity, compared to the Japanese (a=0.908) and Chinese (a=0.793). Both Koreans and Japanese had the strongest preference for the julienned radish salad containing a 1.5% salt concentration, while the Chinese preferred a salt concentraion of 2.5%. The ability of ethnic groups to detect the salinity in Bulgogi were significantly different at high salt -concentrations (more than 3.5%), and the awareness of salinity was as fallows : Koreans(a=0.161) > Japanese (a=0.896) > Chinese (a= 0.845). Koreans and Japanese had a higher preference or the Bulgogi containing a salt concentration of 1.5%, and the Chinese had higher preference at a salt concentration of 2.5%.

• Journal of the Korean Ceramic Society
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• v.24 no.4
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• pp.335-342
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• 1987

There were several numbers of studies on chemically strengthening glass. Most of them were strengthened in molten salt bath below transformation range of glass. Apart from them, this study used solution hydration technique by Autoclave. After determining proper concentration of AgNO3 salt solution, experimental condition varied from 4hrs to 16hrs at relatively low temperature (180, 200, 220$^{\circ}C$). The results showed that the Soda-Lime-Silica glass could be strengthened by diffusion mechanism without influence of water above 15% salt solution. Because of Ag+ ion penetration in glass surface, yellow color appeared and decreased transmittance at visible range. Modulus of rupture was increased with the amount of exchange and brittleness was decreased.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.40 no.4
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• pp.481-486
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• 1995

The salt stress at seedling stage of winter barley was examined in different concentrations of NaCl containing 1/2 Hoagland solution. Fresh weight of seedling at 30 days after seeding was highest at 25mM of NaCl concentration containing 1/2 Hoagland solution but if the NaCl concentration was more than 50mM it began to decrease seriously. Water content in plant was decreased according to increase of NaCl concentration in 1/2 Hoagland solution, so physiological mechanism of NaCl in barley was different from saline plant. Stoma number per cm$^2$ of first leaf was higher than that of control in case of stressed by NaCl but in that case the leaf length was decreased so the number of stoma per first leaf was slightly decreased. Chloroplast shape was not changed by 75mM of high NaCl contained 1/2 Hoagland solution but cell division at root growing point was inhibited by 75mM of NaCl. As the result of salt stress mitochondria was ruined in structure and irregular solid was found to be transfered from the cytoplasm to the cell wall in root growing point.

• Applied Biological Chemistry
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• v.36 no.4
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• pp.260-264
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• 1993

In order to determine the stability of ginseng components in this salt concentration when used to ginseng as additive ingredient of sauces or seasonings, we study on the content and charactristic of ginsenosides and changes in pH and color, ginseng tail and ginseng extract were treated with various concentration of NaCl solution. In this experiment, extract of ginseng tail were increased in pH as NaCl concentration were increased, but ginseng extract have not changed evidently. The both solution were decreased in color as the salt concentration were increased. Yield of n-butanol extract was decreased in 5% NaCl concentration, while it was increased in the above concentration, and ginseng extract was changed higher than ginseng tail. Ginsenosides content were increased in 5% NaCl concentration, both $ginsenosied-Rb_1$, $-Rb_2$, -Rc, -Rd of diol line and ginsenoside-Re of triol line and increased in above NaCl concentration. Especially ginsenoside-Re showed to sensitive response to the changes of the salt concentration.

• Applied Chemistry for Engineering
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• v.34 no.1
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• pp.64-68
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• 2023

The salt concentration process in electrodialysis, which uses electrical energy to enhance ion concentrations in an aqueous electrolyte solution, has been studied on the transfer phenomenon of ions and water molecules over the ion exchange membrane. In this paper, we investigated various parameters for limiting concentration of electrolyte solution and the electroosmosis phenomenon in an electrodialysis system by varying salt concentration of electrolyte solution. The electroosmotic water transport was analyzed by measuring the ions and water fluxes in electrolyte solutions having two different NaCl concentrations (NaCl 2M/4M), and concentration change was observed for various volume ratios of the diluted reservoir to the concentration one As a result, it was found that the higher concentration of the aqueous electrolyte solution, the lower electroosmosis, and the higher volume ratio led to a higher concentration in the dilute reservoir, so the limiting concentration was enhanced and the specific energy consumption decreased.

• Applied Biological Chemistry
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• v.35 no.5
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• pp.399-403
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• 1992

The amounts of salt diffused into radish after immersing in various concentrations of salt solution at different temperatures were measured and the changes of radish texture by the salt diffusion were estimatedwith the viscoelastic constants of a 3 element solid model determined by a stress relaxation test. While the amount of salt diffused throught radish was increased with increasing the salt concentration and soaking temperature, the istantaneous stress, equilibrium elastic solid and viscoelastic constants of radish were decreased. Also the degree of stress relaxation and equilibrium elastic solid approached the same or zero values, as salt concentration was further increased. Viscoelstic constants as well as salt diffusion were more influenced by lower salt concentration with increased temperatures.

• Asian-Australasian Journal of Animal Sciences
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• v.7 no.2
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• pp.159-164
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• 1994

Two studies were conducted using 40 cross-bred bulls to study the effect of chopping, moistening with water or common salt solution on the nutritive value of rice straw (variety BG-400). Moistening with water did not significantly effect digestibility or intake of rice straw. As compared to straw fed in the long form, chopping did not significantly influence intake (2.33 vs 1.97kg $100kgBW^{-1}day^{-1}$, respectively), but significantly (p<0.05) decreased the digestibility (41.6 vs 37.4%) and intake of digestible dry matter (0.99 vs 0.74kg $100kgBW^{-1}day^{-1}$). Rice straw moistened with 2 or 4% common sea salt solution and directly fed to animals (Exp. 1) did not significantly effect its digestibility (43.9 and 43.1%, respectively) or intake (2.66 or 2.59kg $100kgBW^{-1}day^{-1}$, respectively), but over night storing of 2% salt solution sprayed straw (Exp. 2) significantly reduced its digestibility (33.6%). The latter is difficult to explain because the sodium concentration (mg/g straw dry matter) was lower than 4% salt solution treatment used in experiment 1 (3.30 vs 5.22). It is concluded that chopping, moistening with water or NaCl salt solution did not significantly improve the nutritive value of rice straw.

• Korean journal of food and cookery science
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• v.15 no.1
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• pp.61-67
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• 1999

The effects of salting methods on Kakdugi (cubed radish kimchi) fermentation were evaluated. Kakdugi was prepared with various salting methods, salt concentrations, and settling times, and fermented at 10$^{\circ}C$ for up to 52 days. Radish (Raphanus sativus L.) cubes (2 cm size) were salted by using the following methods salt concentration of about 1.5% which was known appropriate for the organoleptic quality of Kakdugi: 1) Treatment S-1: applying dry salt uniformly onto the radish cubes, with a salt concentration of about 1.5% (w/w) and cured for 1 hr, 2) Treatment S-5: applying dry salt uniformly onto the radish cubes, with a salt concentration of about 1.2% (w/w) and cured for 5 hr, 3) Treatment B-1: brining radish cubes in a 8.5% (w/v) salt solution for 1 hr, 4) Treatment B-5: brining radish cubes in a 4.0% (w/v) salt solution for 5 hr. As the fermentation continued, the initial high decrease in pH has been retarded in all the treatments, of which the delaying extent was more significantly noted from B-1 and B-5 than S-1 and S-5. The pH of the Kakdugi which showed a good eating quality dropped to 4.3∼4.8 with the accumulation of total acids. Total vitamin C increased sharply at the palatable period of Kakdugi during the initial fermentation and then decreased gradually following a sigmoidal changing pattern. The reducing sugar levels were also influenced by salting methods and fermentation as sugars are converted into acids. High initial contents of reducing sugars and their subsequent rapid decrease were observed in “S” group than “B” group during fermentation. For nonvolatile organic acids, lactic acid increased consistently throughout the fermentation while malic acid, which was high at the initiation of fermentation, decreased rapidly afterwards at the palatable period of Kakdugi.

• Asian Journal of Turfgrass Science
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• v.2 no.1
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• pp.5-30
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• 1988

The object of this experiments was to know the salt tolerance of Fults and other lawn grasses. Fults, Olympic (Tall fescue, Festuca arundinacea Schred), Ceeping red fescue, Kentucky bluegrass and Zoysia grass (Z. japonica S.) were grown in hydroponics with vermiculite at various concentrations of NaCl. Hoagland's solution was used as the basic solution (control), and the concentrations of Cl to it were 1000, 2000, 3000, 4000 and l5OOOppm, respectively. Each was cultivated under the circumstances during 2 months. The results obtained are summarized as follows: 1.The growth of Fults, Olympic, Creeping red fescue and others were better at Cl lOOOppm than control. In the 5OOOppm application, Fescues become worse and 23.9% of them were withered. In concentration of Cl above 9OOOppm, it was impossible to live. 2.In the l0000~l1000ppm application, Olympic and Kentucky bluegrass were become worse and most of them died. 3.Fults were almost possible to live in the below of 9OOOppm, but they began to die in the above of 10000 ppm. 4.With the increasing concentration of Cl, plants were dwarfed and the number of stems, leaves and roots were reduced, but it was especially observed that the number of stolons of Creeping red fescue were increased at 1000~4000ppm. 5.Fults grass was the most salt tolerant turfgrass, but was impossible to live at salt level of about 36 millimhos (Exchange NaCI conductivity-ppm). Among the grasses, according to salt tolerance, they were arranged as follows. Fults > Zoysia japonica S. > Ky belugrass > Olympic grass > Creeping red fescue 6.The number of leaves, stems, tillers, and dry weight of Olympic grass, Fults and others were increased more at Cl 1OOOppm application than control, but in the above 4OOOppm application, those of plants were decreased. 7.The productivity of all grasses under the experiments was increased at 3.l75millimhos (Exchange NaCi conductivity ppm) in the concentration of Cl. The each dry-weight of Olympic, Creeping red fescue, Kentucky bluegrass and Zoysia grass was decreased at 8.85millimhos, and the weight of Fults grass was also decreased remarkably at 12.20millimhos. 8.As the result of this experiments, most plants grow normally at low concentration of NaCI-l000ppm. That seems to stimulate more the grasses to grow than non-salt.