• Journal of the East Asian Society of Dietary Life
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• v.5 no.3
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• pp.287-298
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• 1995

This study was undertaken to examine the effect of salting in 10% salt solution added 2% calcium chloride on the kimchi fermentation. The addition of calcium chloride extended edible periods of the Kimchi to 4~5 days and increased relatively the hardness of Chinese Cabbage. In the addition of calcium chloride, the activities of amylase and $\beta$ -galactosidase were not high during all periods fermentation. Polygalacturonase and protease activities were low 2~21%, 2~26% all periods fermentation, respectively. There were significant correlations between the delay of ripeness and decreasing enzyme activation. The amount of free amino acid by the treatment with calcium chloride was decreased of 10~16% at the late of fermentation than that of control. the treatment with calcium chloride of the Kimchi was increased hardness, but decreased cohesiveness and gumminess was during all periods fermentation. the adhesiveness was increased at the early of fermentation but decreased at the late of fermentation.

• The Korean Journal of Food And Nutrition
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• v.33 no.1
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• pp.1-8
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• 2020

The purpose of this study was to prevent excessive softening of seasoned spinach by heating and freezing through the pre-heating treatment in calcium chloride solution. The pre-heating temperature was set at 60℃, which supports the highest activity of pectinesterase around 60℃. Pre-heating spinach in calcium solution does not affect the chromaticity characteristics of spinach leaves and significantly improves its texture compared to conventional blanching only and pre-heating in water. The improvement of the firmness is related to the formation of strongly cross-linkages between carboxyl groups and Ca²⁺ by the action of the pectinesterase in spinach. For reheated spinach, the firmness of calcium chloride treated stems were 37.80~44.44 kg, and the control was 28.73 kg. The firmness of calcium chloride treated leaves was 19.73~40.79 kg, and the control was 9.63 kg. Additionally, the total aerobic bacteria in the fresh samples were 3.25~3.99 log CFU/g and 1.97~2.72 log CFU/g in the reheated samples. And the total coliform was not detected in the reheated samples. Considering the color, texture, microbial characteristics and taste quality, the optimum pre-treatment conditions to prevent excessive softening of spinach were 3% calcium chloride solution and 15minutes of treatment.

• Journal of the Korean Wood Science and Technology
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• v.36 no.2
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• pp.73-78
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• 2008

Inorganic chemical treated wood was prepared by impregnation of calcium or magnesium chloride ($CaCl_2$ or $MgCl_2$) solution and immersion in saturated solution of ammonium fluoride ($NH_4F$) as a reactant in order to make an introduction of a refractory fluorides with fungicidal and insecticidal effects in wood. The weight percent gains (WPGs) were increased with increase in concentration of calcium chloride or magnesium chloride solution, and were higher in treatment with calcium chloride than with magnesium chloride. Inorganic substances were produced mainly in the lumina of tracheides. These substances were proved to be the calcium fluoride or magnesium fluoride by the energy dispersive X-ray analyzer in conjunction with a scanning electron microscope (SEM-EDX). The treated wood showed good decay resistance because the weight losses were hardly occurred by the test fungi such as Tyromyces palustris and Trametes versicolor. The fire resistance effect was superior to the treated wood compared with that of the untreated wood.

• Journal of the Korean Ceramic Society
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• v.11 no.2
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• pp.11-16
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• 1974

Korean Yung-il bentonite was treated with potassium chloride, zinc chloride, calcium chloride, ferric chloride, or chromic chloride solutions respectively varying their concentration, treating temperature and treating time. The adsorbabilities of methylene blue on these pretreated bentonite were investigated. In the case of treatment with potassium chloride solution, the improvement of the adsorbahility of methylene blue on the products was observed, and in the best result the adsorbability was 1.6 times better than that on the original bentonite. With zinc chloride solution, the optimum adsorbability was a value of 1.7 times better than that on the original bentonite. With ferric chloride, chromic chloride or calcium chloride solution, slight improvement of the adsorbability was observed.

• Journal of Chest Surgery
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• v.21 no.2
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• pp.240-245
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• 1988

This study was prospectively planned to realize the reduction of calcium ion in serum along with the cardiopulmonary bypass[CPB], to find out the cause of the reduction, and to verify the justification of the classical methods of calcium replacement. Nine patients with various open heart surgeries by CPB in 1987 wee selected at random. Calcium chloride was added as follows:: For each unit of ACD blood transfusion, 600mg of calcium chloride was added. In case of massive transfusion, 600 mg of calcium chloride was injected every 2 or 3 units of transfusion. On occasions such as weaning from CPB, or following defibrillation, or hypotension, weak myocardial contractility of the heart, calcium chloride was needed in an amount of 10 mg / kg. In ICU, calcium chloride was limited to use in low serum level or in emergency use. Total calcium decreased early bypass and progressively increased above the preoperative value during late bypass and three hours thereafter, Ionized calcium increased during late bypass and three hours following. Total and ionized calcium depicted similar patterns of change during open heart surgery. Decrease of the calcium at the early bypass was thought from reduction of total protein and alkalosis during bypass. Meanwhile, increase of both calciums during the end of surgery was presumably attributable to addition of calcium chloride in priming solution, injections of calcium chloride in the process of termination of bypass. We conclude that enough calcium was replaced by the classical methods of calcium supplement.

• Journal of the Korea Furniture Society
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• v.19 no.1
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• pp.83-90
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• 2008

Gypsum-wood composites were made by introducing inorganic substances into wood using calcium chloride, first treating solution, and sodium sulfate, secondary treating solution, by double diffusion process under atmospheric pressure at room temperature. The process conducted as follows: water saturated specimens were soaked in calcium chloride solutions at several concentration. Then the specimens were soaked further in saturated sodium sulfate solution, and they were leached in flowing tap water for 24h. To attain sufficient weight percent gain (WPG) values, the suitable concentration of calcium chloride and soaking time in saturated sodium sulfate solution were 20% and 48h, respectively. Inorganic substances were produced mainly in the lumina of tracheides. It was made sure that these substances were dihydrate gypsum($CaSO_4$ $2H_2O$) by X -ray microanalysis (SEM-EDX). The composites had good fire resistance due to low heat transfer rate of gypsum formed in wood. However, the composites had little decay resistances, because they showed high weight losses by test fungi attacks.

• Food Science and Preservation
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• v.18 no.5
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• pp.678-683
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• 2011

The effects of coagulant types (magnesium chloride, calcium chloride, calcium sulfate, glucono-${\delta}$-lactone) on yield, quality properties and storability of astringent persimmon powder added tofu were investigated. Yield, hardness, chewness, crispness, and overall acceptability of tofu coagulated by glucono-${\delta}$-lactone were higher than those coagulated by the others. L value, a value, pH, soaking-solution turbidity, and total aerobic bacteria of glucono-${\delta}$-lactone coagulated tofu were lower than those coagulated by the others. Calcium sulfate and calcium chloride coagulated tofu showed relatively high L and b values. Magnesium chloride coagulated tofu had higher sensory score for firmness, taste, overall acceptability than calcium chloride and calcium sulfate coagulated tofu, but there was no significant difference between magnesium chloride and glucono-${\delta}$-lactone. The results suggested that glucono-${\delta}$-lactone and magnesium chloride were found to be the suitable coagulants for processing of the persimmon powder added tofu.

• Proceedings of the Korea Concrete Institute Conference
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• 2004.11a
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• pp.509-512
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• 2004

This research is targeting that estimate the effect on cement concrete pavement with type of chloride deicers. In order to this study objective, when chloride deicers were spread on road surface, thermal characteristics test was conducted. Also, skid resistance test according to types and concentration of chloride deicier, road surface conditions were investigated. As a test results, thermal characteristics with kind of chloride deicier could know that sodium chloride(NaCl) is exothermic reactive material, calcium chloride$(CaCl_2)$ is endothermic reactive material. And, in case of mixed salt of the calcium and sodium chloride, it could know that can change to the exothermic or endothermic reaction according to dosage ratios. Skid value by British Pendulum Tester(BPT) has shown that it is seldom difference between the types($CaCl_2$, NaCl, mixed salt) and solution concentrations(0.5, 0.8, 1.0, 4.0, $10\%$) of chloride deicier comparing with tap water except mixed salt($10\%$ solution concentration).

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.576-580
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• 1997

Lipoxygenase activity in Chinese cabbage was measured at various concentrations of brines. Lipoxygenase activity on linoleic acid substrate was determined by changing the rate of dissolved oxygen consumption. The inactivation of lipoxygenase by salting was increased when concentration of sodium chloride and soaking time were increased. About 60% of enzyme activity was reduced after submerging in 13% brine solution for 5 hr. The addition of calcium chloride (0.7%) reduced about $10{\sim}15%$ of lipoxygenase activity rather than without. Residual activity of lipoxygenase in Chinese cabbage submerged in 13% brine was 20% and about 60% of lipoxygenase was also inhibited by addition of garlic extract.

• Food Science and Biotechnology
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• v.15 no.4
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• pp.529-533
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• 2006

To produce fresh-cut fruit products of high quality, the combined effects of postharvest calcium and heat treatment on Tsugaru apple were examined. Whole fruits were treated for 20 min at three different conditions: dipping in 3% $CaCl_2$ solution at $45^{\circ}C$ or ambient temperature, or in heated water at $45^{\circ}C$. The calcium content of the apples dipped in $CaCl_2$ solution at $45^{\circ}C$ was higher than that of the control and the non-heated calcium dipping. The fruits with calcium and heat treatment showed the same pattern of respiration rates as the control did during storage. The browning degree of the apple slices increased to approximately 3% after one-day storage, but no significant difference was observed between the treated and untreated apples. The fruits with $CaCl_2$ solution dipping at $45^{\circ}C$ had higher firmness than those with calcium dipping or heat treatment alone.