• Journal of Environmental Science International
• /
• v.28 no.11
• /
• pp.907-915
• /
• 2019

This study aims to identify the most tolerant species under salinity stress from amongst Asteraceae and Poaceae. The seeds of six species were exposed to different concentrations of $CaCl_2$ (0, 9, 18, 45, 90 mM) and NaCl (0, 17, 34, 85, 170 mM), and germination was measured once every two days. The results indicated that percent germination of the six species of Asteraceae and Poaceae seeds were affected differently by changes in salinity concentration. Seed germination was reduced as salinity levels increase, and longer mean germination times correlated to lower percent germination and earlier germination cessation. Both Asteraceae and Poaceae seeds had the highest germination rates at 18 mM $CaCl_2$ and 34 mM NaCl, and seed germination and growth were severely reduced at salinities greater than 90 mM $CaCl_2$ and 170 mM NaCl. In the seeds of Poaceae, salt resistance was strong in the order of Miscanthus sinensis Andersson, Pennisetum alopecuroides (L.) Spreng., and Phragmites communis Trin. In the seeds of Asteraceae, salt resistance was strong in the order of Dendranthema zawadskii var. latilobum (Maxim.) Kitam, Aster yomena (Kitam.) Honda, and Dendranthema boreale (Makino) Ling ex Kitam.. Overall, the germination rate was higher in Asteraceae than in Poaceae. This study demonstrated that Dendranthema zawadskii var. latilobum (Maxim.) Kitam. is the most tolerant species and that a relationship exists between the salt tolerance of percent germination and the mean germination time in the leaves.

• Korean Journal of Medicinal Crop Science
• /
• v.17 no.5
• /
• pp.328-334
• /
• 2009

Experimental purpose was to evaluate growth characteristic and abscisic acid (ABA) responses against salt/drought stresses. In the shoot biomass, creeping thyme was tolerated in mild NaCl stress, ranging 0 to 100 mM, while it was severely reduced in higher salinity. Under constant drought stress, the shoot biomass of creeping thyme showed a worse value compared to that of 100 mM NaCl treatment. Chlorophyll degradation was more severe in immature leaf than mature leaf under salt and drought stresses. In salt stress, immature leaf produced much amounts of ABA compared to mature leaf and also immature leaf showed faster increase of ABA than that of mature leaf. In drought stress, immature leaf responded to stress within 24 hours by the increase of ABA, while mature leaf responded to at 72 hours. Our results recommended that the optimal salinity level of creeping thyme was 50~100 mM NaCl.

• Journal of the Korean Home Economics Association
• /
• v.11 no.1
• /
• pp.44-56
• /
• 1973

The effect of the temperature and the time of scalding, and the addition of various seasoning on the remaining % of total Vitamin C contained in Spinach (Spinacia oleracea) was studied and discussed by means of chemical kinetics. The quantitative measurements of total Vitamin C were made by 2,4-dinitrophenyl hydrazine (DNPH) method with Clinical Electrophotometer (Fisher). The sample spinach contains 39.88mg. % of total vitamin C on the average, and the ratio of oxidized and reduced forms of Vitamin C is 1 : 4.7. When the sample spinach was scalded, the kinetics of the decrease of the remaining total vitamin C. % was observed to follow the first order reactions regardless of the temperatures applied (i,e. 70$^{o}$ , 80$^{o}$ , 90$^{o}$ and 100$^{o}$ ) with half-life range of 2.10 - 1.47 minutes. In the case of the addition of various seasonings, the addition of various seasonings, the kinetics remaining Vitamin C % showed to be the zero order reactions regardless of the kinds of seasonings and storage temperatures. With the addition of seasonings, the stability of Vitamin C was found to be increased in the order table salt+sesame oil+vinegar+soybean sauce, without seasoning, table salt+sesame oil, table salt+sesame oil+soybean sauce.

• Journal of the Korean Chemical Society
• /
• v.22 no.5
• /
• pp.326-333
• /
• 1978

m-Phenylenedihydrazine(MPDH) was prepared via tetrazonium salt: m-Phenylenediamine was tetrazotized with sodium nitrite at $-10∼-5^{\circ}C$ in concentrated hydrochloric acid medium, reused tetrazonium salt was reduced with stannous chloride and MPDH was separated as dihydrochloride which was recrystallized from alcohol. The free base of MPDH being unstable it could hardly be obtained in the air. $MPDH{\cdot}2HCl$ did not show sharp melting point but decomposed at $185^{\circ}C$. MPDH, like aromatic monohydrazines, condensed with mono-and dicarbonyl compounds giving dihydrazones or cyclic compounds. The structures of condensation products obtained from the reaction of MPDH with carbonyl compounds are determined.

• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
• /
• v.18 no.3
• /
• pp.415-420
• /
• 2020

Strontium is known as a salt-soluble element during the electrolytic oxide reduction (EOR) process. The chemical behavior of SrO during EOR was investigated via thermodynamic calculations to provide quantitative data on the chemical status of Sr. To achieve this, thermodynamic calculations were conducted using HSC chemistry software for various EOR conditions. It was revealed that SrO reacts with LiCl salt to produce SrCl₂, even in the presence of Li₂O, and that the ratio of SrCl₂ depends on the initial concentration of Li₂O dissolved in LiCl. It was found that SrO reacts with Li to produce Sr during EOR and that the reduced Sr reacts with LiCl salt to produce SrCl₂. As a result, the proportions of metallic forms were lower in Sr than in La and Nd under various EOR conditions. The thermodynamic calculations indicated that the three chemical forms of SrO, SrCl₂, and Sr co-exist in the EOR system under an equilibrium with Li, Li₂O, and LiCl.

• Journal of the Korean Society of Food Culture
• /
• v.16 no.4
• /
• pp.388-397
• /
• 2001

Wild edible plants are consumed as raw and/or processed. Analytical data for raw biologically functional compounds were relatively well established. The changes on functional compounds during processing are, however, not well studied. This study was carried out to investigate the change of the quality of wild edible plants, Pimpinella brachycarpa(Chamnamul) at various conditions. Samples were blanched at the salt concentration of 0%, 1% or 2% for 1, 2, and 3 minutes each. The biologically active compounds, vitamin C, ${\beta}-carotene$, chlorophyll, flavonoids, polyphenols and minerals were analyzed. The concentration of vitamin C in Chamnamul decreased as blanching time increased. Beta-carotene in Chamnamul showed high concentration when Chamnamul was treated under longer blanching time. Higher salt concentration of blanching water, however, resulted in the increased concentration of ${\beta}-carotene$ in the blanched Chamnamul. Higher salt concentration of blanching water also reduced the loss of total flavonoids and total polyphenols from the blanched Chamnamul. The change of colors in the blanching water seemed to be corresponding to those of total flavonoids and total polyphenols concentrations in the blanching water.

• Journal of the Korean institute of surface engineering
• /
• v.26 no.2
• /
• pp.55-62
• /
• 1993

The effect of interlayer coating thickness of Ni and Ti on corrosion behavior was studied for TiN ion plat-ed steel plate. Interlayer coating was carried out in a single and bi-layer to a various thickness combination prior to final TiN coating. Corrosion behavior was evaluated by anodic polarization test in 1N H2SO4 as well as salt spray test. Ni interlayer coating was effectived in reducing corrosion current density of active region and Ti interlayer coating over Ni coating reduced the anodic corrosion current density by an order of 4 with increasing the thickness of Ti up to$ 3\mu\textrm{m}$. The improvement of corrosion resistance by Ni/Ti interlayer coating was attributed to the effective prevention of penetration of active corrosion agent resulting from the inherent corrosion resistance of Ni and Ti. Putting corrosion behavior was observed from salt spray test result for all specimens and corrosion resistance at salt atmosphere was enhanced with increasing Ni and Ti thickness, Cor-lay TiN coating was spalled out by the generation of corrosion products.

• Journal of the Korean Chemical Society
• /
• v.56 no.3
• /
• pp.357-362
• /
• 2012

5-Nonylsalicylaldoxime and salicylaldehyde are two derivatives of phenolic compounds which are very applicable materials in industries. Formerly the formylation of phenolic derivatives were carried out by Rimer-Tiemann method. In this work both of these two materials were synthesized by magnesium meditated formylation technique and their structural characterizations were compared by instrumental analysis technique. In order to achieve a selectively orthoformylated product, the hydroxyl group of nonylphenol (or phenol) was first modified by magnesium methoxide. The nonylphenol magnesium salt was then formylated by paraformaldehyde. The oximation reaction was finally applied to the prepared nonylsalicylaldehyde magnesium salt by liquid extracting via water and acid washing and other extractions. The solvent was finally removed by evaporation under reduced pressure. Some instrumental analysis such as $^1H$-NMR, GC/MS and FT-IR spectra were taken on the product in order to interpret the reaction characterization quantitatively and qualitatively. The formaldehyde and oxime functional groups of two compounds were investigated through $^1H$-NMR and FT-IR spectra and were compared. The yield of methoxilation was very good and the yields of formylation and oximation reactions were about 90%and 85% respectively. The orthoselectivity of formylation reaction were evaluated by comparing of the relevant spectra. The GC/MS spectra also confirmed the obtained results.

• Corrosion Science and Technology
• /
• v.16 no.2
• /
• pp.59-63
• /
• 2017

Chelating solutions can be damaged by strong acids during oil production. To design effective corrosion inhibitors and other alternatives for corrosion control, it is important to understand not only the behavior of the system under operating condition but also the kinetics of electrochemical reactions during the corrosion process. In this study, the electrochemical behaviors of P-110 steel in aqueous fluids based on ethylenediaminetetraacetic acid (EDTA) compounds under various temperatures and hydrodynamic regime conditions were assessed. Electrochemical measurements were conducted using rotating disc electrodes manufactured. Electrolytes were prepared using aqueous compounds of EDTA like diammonium salt, disodium salt, and tetrasodium salt. Potentiodynamic polarization, electrochemical impedance, and mass loss tests were performed in order to assess the corrosion kinetic in electrolytes. Hydrodynamic effects were observed only in the cathodic polarization curve. This proves that hydrodynamic regime plays an important role in the corrosion of steel mainly in disodium and diammonium EDTA solutions. Two cathodic reactions controlled the corrosion process. However, oxygen level and pH of the electrolyte played the most important role in metal corrosion. Corrosion rates in those fluids were decreased drastically when oxygen concentration was reduced.

• Korean journal of food and cookery science
• /
• v.28 no.4
• /
• pp.407-412
• /
• 2012

The objective of this research was to study the effect of pre-treatments before deep frying on the reduction in acrylamide formation, crispness and sensory properties of French fries. The acrylamide concentration was lower in pre-treated French fries before frying with citrus acid, ascorbic acid and salt solution than that in untreated French fries. Crispness, moisture and fat contents, color, texture and overall acceptability of pre-treated French fries were not significantly different compared to those in control. Therefore, French fries pre-treated with citrus acid, ascorbic acid and salt solution before frying had good sensory properties, and reduced acrylamide formation.