• Fire Science and Engineering
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• v.22 no.5
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• pp.83-89
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• 2008

Using the high expansion foam generator of ISO 7203-2 which spray 6 liter at 5 bar, foam generation characteristics was studied. Wind flow rate, foam screen, concentration of foam agent solution and concentration of salt of water were varied to find the effect of the parameters on foam generation. Research result showed that expansion ratio of foam was increased with wind flow rate. The expansion ratio of foam in the perforated type standard screen was higher than the wire mesh screen. Expansion ratio and drainage time were increased with increase of foam solution concentration. But a increase of salt concentration in solution showed the decrease of expansion ratio and drainage time.

• Korean journal of food and cookery science
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• v.4 no.1
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• pp.17-26
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• 1988

The polysaccharide produced by pseudomonas elodea, Gellan gum, was rheologically characterized, compared with agar. Rheological properties were determined from the change in the value of intrinsic viscosity with the pH and salt concentration. At the range of pH 2∼ll and salt 0∼0.16M KC1, the intrinsic viscosity of Gellan gum ranged from 8.8 to 21.2dl/g and agar ranged from 1.97 to 11.46d1/g. In the absence of salt, the intrinsic viscosity of Gellan gum increased as the pH of solution increased up to neutral pH then decreased slightly at alkaline pH, whearas the intrinsic viscosity of agar increased as the pH of solution increased up to pH 9 then decreased slightly. Intrinsic viscosity of Gellan gum and agar decreased with an increase in salt concentration. The chain stiffness parameter for the Gellan gum was 0.033. The overlap parameter of Gellan gum and agar were 0.047g/dl and 0.087g/dl, respectively. Gellan gum and agar were shear rate dependent or pseudoplastic. The yield stress and proportionality constant of Gellan gum increased slightly as the concentration increase, on the other hand, the shear index of Gellan gum showed a maximum at 0.75g/dl and gradually decreased as the concentration increase. The apparent viscosity of Gellan gum and agar decreased as the temperature increase. A lower concentration of the divalent cations calcium and magnesium is required to obtain maximum gel strength than for the monovalent cations sodium and potassium.

• Korean Journal of Soil Science and Fertilizer
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• v.28 no.3
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• pp.233-240
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• 1995

Fick's diffusion equation was transformed into algebraic subsidiary equation with its initial and boundary conditions through Laplace transformation, and the subsidiary equation was transformed back on the basis of Burington's table of inverse transformations so that it became the solution of Fick's equation. The initial and boundary condition was for upward diffusion of salts into flooding water of constant depth from uniform polder soil of infinite depth containing constant concentration of salt. The derived solution was tested through comparison for its conformability with other solutions of simpler initial and boundary conditions. The importance of shallow transplanting of rice seedlings and salt removing by growing rice was mentioned on the basis of very slow desalting rate by diffusion calculated from the derived solutions.

• Journal of Animal Science and Technology
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• v.62 no.4
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• pp.533-542
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• 2020

The objective of this study was to observe the interactions between salt-soluble proteins extracted from beef and elephant foot yam (Amorphophallus campanulatus) flour in heat-induced gel matrix development. The effect of salt concentration; 0.5%, 1.0%, 1.5%, and 2.0% in weight/weight basis (w/w), during protein extraction on pH, salt-soluble protein concentration and myofibril fractions of beef extract was determined firstly, and no significant effect was found. The beef salt-soluble proteins extracted using salt solution at different concentrations were then added with elephant foot yam flour at 5%, 10%, and 15% w/w, gelatinized at 90℃ for 20 min, and cooled down at 4℃ for 12 h. The interactions between beef salt-soluble proteins and elephant foot yam flour resulted in an improved gel strength (p < 0.01) and the addition level of elephant foot yam flour affected the pH, instrumental color, moisture, crude protein, and ash content significantly. The addition of elephant foot yam flour also reduced the size of the pores in the gel matrix as shown by scanning electron microscope (SEM) photographs. These suggest that elephant foot yam flour well interacts with beef salt-soluble proteins to form gel matrix.

• Korean Journal of Agricultural Science
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• v.11 no.2
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• pp.183-189
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• 1984

This study was carried out to investigate the salt tolerance to the seed germination of 4 forage crops and their critical salt concentration. 1. The rate of seed germinations of 4 forage crops at 0.4% NaCl solution was not significantly decreased compared with control plot but the germination percentages at 0.8% NaCl solution were significantly dropped. 2. The days for germination were gradually delayed by increasing salt concentrations. 3. The growth of seedling root and shoot was slightly depressed at 0.4% salt solution but significantly depressed at 0.8% solution. At 1.2% salt solution, the seedling growth was stopped immediatly after seed germination. 4. The NaCl content in the seedling was increased at the medium containing higher amount of NaCl, however increasing rate of NaCl level in the seedling showed significant differences among the forage crops tested in this experiment. 5. The critical salt concentration to the germination of the forage crops was 0.4% to 0.8%. The perennial ryegrass showed the highest salt tolerance in the seed germination, and the tall fescue and the creeping red fescue showed medium, and the orchardgrass showed the lowest tolerance.

• Korean Journal of Community Nutrition
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• v.18 no.6
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• pp.555-564
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• 2013

The purpose of this study was to compare and analyze the assessment of salty taste and high-salt dietary behaviors of Korean university students and their Chinese counterparts. The researchers developed a taste assessment computer program focusing on preference for salty taste, and it was applied to 300 university students, including 100 Korean students, and 100 Chinese students in Daegu of South Korea, and 100 Chinese students in Shenyang of China (144 males and 156 females). The results of the taste assessment of Chinese and Korean university students are as follows. Among males, Koreans (36.0%), Chinese students in Korea (36.2%), and Chinese (40.4%) scored highest in the "a bit salty" followed by "normal." Among females, Koreans (36.0%), Chinese students in Korea (49.1%), and Chinese (28.3%) scored highest in the "normal". In terms of salt concentration in solution, among the male subjects, most Koreans favored the salt concentration of 0.31%, which is considered to be a "normal" concentration; most Chinese students in Korea favored 0.63%, which is considered to be "a bit salty", and most Chinese favored the concentration of 1.25%, which is considered to be "salty". As for the female subjects, Koreans, Chinese students studying abroad, and Chinese favored 0.31%, the "normal" level of concentration. Korean students scored higher than Chinese students in Korea and Chinese students both in males and females (p < 0.001, p < 0.01), in terms of high-salt dietary behaviors favored salty taste. This study suggests that Chinese university students need nutrition education in terms of modifying eating behaviors to reduce dietary salt intake.

• Korean journal of food and cookery science
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• v.13 no.5
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• pp.578-584
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• 1997

Fermentation temperature and salt concentration of Dongchimi were studied for the development of low salt Dongchimi juice. The juice was prepared by soaking the radish in brine solution of 0.3∼3.0% and fermented at the temperature range of 10∼30$^{\circ}C$. The fermentation proceeded faster at higher temperature. However, the salt concentration effect was dependent on the temperature. Fermentation in 3.0% NaCl solution resulted the fastest reach to pH 3.8 followed by 0.5% NaCl at 10 and 20$^{\circ}C$, while higher NaCl concentration caused a decrease in the fermentation rate at 30$^{\circ}C$. Comparison of flavor of the juice of pH 3.9 showed that fresh sourness was high in the juice prepared at 20$^{\circ}C$ and in 0.5% NaCl. The preference test also showed the juice of pH 3.8∼4.0 fermented in 0.5% NaCl at 20$^{\circ}C$ to be the most preferable one. The salt concentration lower than 0.5% at 20$^{\circ}C$ resulted in faster fermentation and high values in turbidity. However 0.5% NaCl was scored high in flavor acceptability.

• Journal of the Korean Applied Science and Technology
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• v.20 no.4
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• pp.324-331
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• 2003

Particulate leaching method for the preparation of porous PLLA scaffolds was carried out and especially, the effect of PLLA/$CHCl_3$ solution concentration on the salt leaching rate and the pore structure of PLLA scaffolds were considered. It was found that maintaining lower PLLA/$CHCl_3$ concentration and higher $CHCl_3$ evaporation temperature in the preparation of PLLA/NaCl mixtures resulted in the enhancement of salt leaching rat e and higher porosity. This is understood that those conditions could minimize the formation of dense PLLA layer on the surface of PLLA/NaCl mixture as well as introducing better porosity on the surface. Higher salt leaching temperature accelerated the salt leaching rate but it seems that there is no influence on the porosity of PLLA scaffolds.

• Food Science and Preservation
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• v.8 no.3
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• pp.313-319
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• 2001

In order to produce the high quality rehydrated acorn Mook(Korean tradition gel flood) that enhance acceptability, the optimum condition was investigated for the rehydration process of dried Monk as salt concentration(0, 1, 2%), temperature(20, 70, 80, 90$^{\circ}C$) and time. The estimation of moisture gain, rehydration efficiency was analyzed statistically. The surface color md seniory evaluation were undertaken to evaluate the rehydrated Mook quality The optimum rehydration time was decided to 15 minutes and it takes 3 minutes for the cooling tilde. The moisture gain increased as the rehydration temperature increase. And the moisture gain and moisture gain rate were higher at 1% salt solution than other concentration. As the rehydration efficiency, surface color and sensory properties of rehydrated Mook, 1% salt treatment was superior.

• Membrane and Water Treatment
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• v.3 no.1
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• pp.63-76
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• 2012

Mother liquid discharged from a salt-manufacturing plant was electrodialyzed at 25 and $40^{\circ}C$ in a continuous process integrated with $SO_4{^{2-}}$ ion low-permeable anion-exchange membranes to remove $Na_2SO_4$ and recover NaCl in the mother liquid. Performance of electrodialysis was evaluated by measuring ion concentration in a concentrated solution, permselectivity coefficient of $SO_4{^{2-}}$ ions against $Cl^-$ ions, current efficiency, cell voltage, energy consumption to obtain one ton of NaCl and membrane pair characteristics. The permselectivity coefficient of $SO_4{^{2-}}$ ions against $Cl^-$ ions was low enough particularly at $40^{\circ}C$ and $SO_4{^{2-}}$ transport across anion-exchange membranes was prevented successfully. Applying the overall mass transport equation, $Cl^-$ ion and $SO_4{^{2-}}$ ion transport across anion-exchange membranes is evaluated. $SO_4{^{2-}}$ ion transport number is decreased due to the decrease of electro-migration of $SO_4{^{2-}}$ ions across the anion-exchange membranes. $SO_4{^{2-}}$ ion concentration in desalting cells becomes higher than that in concentration cells and $SO_4{^{2-}}$ ion diffusion is accelerated across the anion-exchange membranes from desalting cells toward concentrating cells.