• Korean Journal of Plant Resources
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• v.7 no.1
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• pp.97-101
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• 1994

The effects of NaCl salinity on the leaf photosynthesis and water relation of two cultivars of rice(Oryza sativa L.) , the salt-tolerant cultivar Seohae and the salt-senstive cultivar Iri-380 were exam-ined. Two cultivars of rice were grown for 14 days in nutrient solution at SOmM NaCl. Comparing theieaf Na content of two cultlvars, Seohae showed high accumulation of Na content in the leaf blade, while Iri-380 showed low. The Na content in leaf blade reduced the rate of leaf photosynthesis. Salt-tolerant cultivar Seohae was less decreased the rate of leaf photosynthesis than salt- sensitive cultivarIri-380. And Seohae showed larger decreased the osmotic potential in the leaves than Iri-380. This in-dicates that in the salt-tolerant cultivar, osmotic adjustment is developed under saliniEation.

• Journal of environmental and Sanitary engineering
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• v.10 no.1
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• pp.132-141
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• 1995

The objectives of this study was to find the effect of zinc salt treated with coconut activated carbon and the effect of humic substance. The bottle- Point technique was used in determining the Freundlich isotherm equation. The adsorptive capacity of granular activated carbon was reduced when humic substance are present. Coconut activated carbon was coated with 0.0001 N zinc chloride decreased the BET surface area but increased the adsorptive capacity more than coconut activated carbon not coated with zinc chloride. The adsorptive capacity of TCE in coconut activated carbon coated with higher concentration of zinc chloride was reduced but increased in the solution containing humic substance when the coconut activated carbon was coated with 0.01 N- zinc chloride. The zinc salt coated with coconut activated carbon did not Increase the adsorptive velocity of coconut activated carbon.

• The Korean Journal of Food And Nutrition
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• v.14 no.4
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• pp.333-338
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• 2001

In research. which Korean pickled cucumber was treated wish various methods, including blanching. brining in hot solution, and treating with trehalose. I examined the changes of properties of material. The Korean pickled cucumber were fermented 4∼5$^{\circ}C$ for 42 days in 1% salt solution. The physiochemical properties were pH, total acidity, total cell count, lactic acid bacteria and texture properties were also evaluated. The result showed that the effect of blanching and soaking cucumber in 100$^{\circ}C$ hot salt solution significantly reduced the softening rate of texture while a rather rapid fermentation was found for those preserved with salt. The effect of trehalose treatment inhenced fermentation but it was significantly reduced softening rate of texture. The texture evaluation of Korean pickled cucumber was found that heat treatment with blanching after soaked in hot solution and trehalose treatment had a positive effect for reduction of softening of cucumber tissue.

• Magazine of the Korean Society of Agricultural Engineers
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• v.57 no.4
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• pp.16-24
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• 2015

Desalination technology is a process to remove salt from water. There are three classified In accordance with the concentration of salt The concentration of sea water 15,000~50,000mg/l, brackish water 1,500~15,000mg/l, desalination less than 500mg/l.. In general, salt to remove for using a pre-treatment UF filter, but this study is new pre-treatment technology RO Membrane process technology Suspended particulate matter is said most were treated at the pre-treatment equipment, wheat affluent particulate material was removed from the MF filter. Influent SS 16.2mg /l The treatment was effective in treatment 0.05mg /l of 99% is removed. COD is reduced to 60% in the pre-treatment device, after treatment was reduced to 30% RO membrane. Influent COD 10.2mg/l treatment was removed 1.9mg/l. The removal rate is 81.9%. Desalination removes the ionic substances in the RO Membrane. Influent EC $978.8{\mu}s/cm$ and treatment showed a result of $18.7{\mu}s/cm$.

• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.483-487
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• 1988

The viscosity of salt solution and Kimchi juice and salt penetration and hardness of Chinese cabbage were investigated during brining and fermentation at $4-35^{\circ}C$. The rate of salt penetration during brining increased as the temperature and salt concentration increased from 5% to 15% while the effect of temperature on the salt penetration rates(%/hr) was rather reduced as salt concentration increased. The hardness of the cabbage measured by puncture test showed a rapid initial decrease during salting and the viscosity of brine changed little. Fermentation of Kimchi resulted a little increase in viscosity of Kimchi juice while the hardness of the cabbage decreased rapidly as pH reduced to pH 4.2-4.3 and then increased a little thereafter.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.27 no.8
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• pp.528-534
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• 2014

Thermal batteries are primary reserve batteries that use inorganic salt as electrolytes which are inactive at room temperature. The two principal heat sources that have been used in thermal batteries are heat paper and heat pellets. As soon as the heat paper, which is ignited by the initiator, in turn ignites the heat pellets, all the solid electrolytes are melted into excellent ionic conductors. However, the high combustion temperature by heat papers in thermal batteries causes thermal decomposition at the cathode, eventually leading to a thermal runaway. In this paper, we have attempted to prepare $Zr/BaCrO_4$ heat papers coated with KCl molten salt. We have also investigated the effect of a molten salt coating on the heat papers through the thermal characteristics such as calorimetric value, combustion temperature and burning rate. The calorimetric value and combustion temperature of heat papers were reduced with an increase in the molten salt coating. As a result, the molten salt coating on heat papers greatly reduced risk of a thermal runaway and improved the stability of thermal batteries.

• YAKHAK HOEJI
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• v.45 no.3
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• pp.258-268
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• 2001

Garlic has been known to be effective against the gastrointestinal diseases which can be induced by production of oxygen-derived free radical. It has been shown that bamboo salt is effective on the treatment and prevention of various gastrointestinal disorders. Bamboo salt is a processed salt invented by a Korean, ll-Hoon Kim. It has been reported that garlic and bamboo-salt are useful to the treatment of gastric disorders in Korea. To clarify the protective mechanism of the garlic-bamboo salt mixture, the gas-tropathy was induced in rats with alcohol-salicylate and the activities of the free radical scavenging enzymes were examined. In this study, we found that the garlic-bamboo salt mixture reduced the severity of hemorrhagic lesion in gastric mucosa in the rats. In addition, the activities of superoxide dismutase (SOD), glutathione peroxidase (GPx), glutathione reductase (GR) were significnatly increased and the total content of GSH was recovered. From those results, we concluded that the protective effect of the garlic-bamboo salt mixture on gastropathy in rats is its ability to recover the level of GSH and to increase the activities of the free radical scavenging enzymes (SOD, GPx, GR).

• The Korean Journal of Food And Nutrition
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• v.10 no.2
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• pp.193-200
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• 1997

In order to manufacture the low salt and functional Kochujang, salt amount was reduced to 6% and chitosan was added to 0.25% to the Kochujang preparation. The contents of ash, moisture, crude fat and crude protein in Kochujang were not affected by the reduced salt concentration and chitosan addition. pH and titratable acidity were not significantly changed by the addition of chitosan. Ethanol content was higher in 6% salt Kochujang tan in 9% salt Kochujang and decreased by the addition of chitosan. Reducing sugar content was lower in 6% salt Kochujang than in 9% salt Kochujang and increased by chitosan addition. $\alpha$-Amylase activity was slightly inhibited by the addition of chitosan, however, $\beta$-amylase, acidic protease and neutral protease activities were not affected. Amino nitrogen and ammonia nitrogen contents were higher in 6% salt Kochujang than in 9% salt Kochujang, but ammonia nitrogen production was significantly decreased by chitosan addition. Also the growth of bacteria and yeasts were slightly inhibited by the addition of chitosan. From the above results we concluded that 0.25% chitosan was the good concentration to prepare the low salt and functional Kochujang.

• 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.

• The Korean Journal of Physiology and Pharmacology
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• v.1 no.5
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• pp.547-553
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• 1997

It has been known that activation of tyrosine kinases is involved in signal transduction. Role of the tyrosine kinase in vascular smooth muscle contraction was examined in deoxycorticosterone acetate (DOCA)-salt hypertensive rats. Male Sprague-Dawley rats underwent uninephrectomy, one week after which they were subcutaneously implanted with DOCA (200 mg/kg) and supplied with 1% NaCl and 0.2% KCl drinking water for $4{\sim}6$ weeks. Control rats were treated the same except for that no DOCA was implanted. Helical strips of carotid arteries were mounted in organ baths for measurement of isometric force development. Genistein was used as a tyrosine kinase inhibitor. Concentration-response curves to 5-hydroxytryptamine (5-HT) shifted to the right by genistein in both DOCA-salt hypertensive and control rats. Although the sensitivity to genistein was similar between the two groups, the maximum force generation by 5-HT was less inhibited by genistein in arteries from DOCA-salt hypertensive rats than in those from controls. Genistein-induced relaxations were attenuated in arteries from DOCA-salt rats. Genistein affected the contraction to phorbol 12, 13-dibutyrate (PDBu) neither in DOCA-salt nor in control arteries. These observations suggest that tyrosine kinase is involved in 5-HT-induced vascular contraction, of which role is reduced in DOCA-salt hypertension.