• Asian-Australasian Journal of Animal Sciences
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• v.17 no.5
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• pp.638-642
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• 2004

In Australia, many cropping areas are affected by salt. In these regions, Chenopodiaceous plants, such as Atriplex, Kochia and Bassia spp have been planted to improve soil conditions. These plants have become invaluable feed resources for grazing animals in dry summers, but have a high sodium content. To assess the impact of high salt intake on grazing deer, two experiments were conducted. The first experiment used 30 fallow weaner deer to examine the effect of salt level in the diet on feed intake, water intake and body weight of fallow deer. Salt was added to lucerne chaff at 0, 1.5, 3.0, 4.5 and 6% and fresh water was offered all the time. Increasing the salt level in the diet from 0 to 6% didn't affect feed intake, osmotic pressure and mineral concentration in blood of fallow deer. However, water intake was significantly higher (p<0.05) in deer fed diets containing more than 3% salt. Body weight was lower (p${\leq}$0.056) for fallow deer in July and August when salt content was over 3%, suggesting they can ingest over 15 g sodium/day without significant depression in both feed intake and growth rate if the fresh water is available. In the second experiment, 18 red weaner deer were fed lucerne chaff diets containing 1.5, 4.5 and 6.0% salt with 6 deer/diet. The results revealed that feed intake and blood osmotic pressure were similar (p>0.05) for red deer fed different levels of salt although the feed intake declined from 1.91 to 1.67 kg with the increase of salt level from 1.5% to 6.0% in the diet. Water intake was significantly higher for deer fed diets containing over 4.5% salt, but there was no difference in body weight during the experiment. However, no recommendation can be made on the salt tolerance of red deer due to limited increment of salt level in the diet.

• Journal of Animal Science and Technology
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• v.62 no.1
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• pp.103-110
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• 2020

Quality characteristics of chicken emulsion sausage manufactured with various levels of NaCl and 9 times heated bamboo salt (0.3%, 0.6%, 0.9%, and 1.2% respectively) were examined. The pH value of chicken emulsion sausage was increase tendency with increasing amount of bamboo salt, on the contrary in case of NaCl sample were decrease tendency with increasing amount of NaCl. Both before and after heating, redness of chicken emulsion sausage with bamboo salt treatments were upward trend with increasing amount of bamboo salt. water holding capacity (WHC) of 1.2% NaCl sample was significantly higher than 0.3%-0.9% (p < 0.05), but 0.9%, 1.2% bamboo salt samples were significantly higher than 0.3, 0.6 % (p < 0.05). Water loss of 1.2% NaCl and 0.9% bamboo salt samples were significantly lower than other treatment (p < 0.05). Protein solubility values significantly increased amount of bamboo salt and NaCl (p < 0.05), and samples of 0.9% NaCl and 0.6% bamboo salt values show similar values. Cooking yield of samples were increased tendency with increasing amount of NaCl and bamboo salt. Also viscosity values of sample containing 1.2% bamboo salt sample showed higher viscosity than other treatments. These results show that containing 1.2% NaCl chicken emulsion sausage and 0.9% bamboo salt chicken emulsion sausage were similar physicochemical properties. Therefore, bamboo salt is suitable for manufacturing chicken emulsion sausage.

• Animal Bioscience
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• v.36 no.11
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• pp.1738-1746
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• 2023

Objective: The aim of this study was to investigate quality characteristics of reduced-salt, low-fat pork sausage (PS) using pre-rigor muscle and sea tangle extract (STE) to reduce salt level of sausages during refrigerated storage. Methods: Pork ham was prepared with pre-rigor and post-rigor muscle from the local market. Sausages using post-rigor muscle were manufactured with the 1.5% of salt content, and samples with pre-rigor muscle were processed by different salt concentrations (0.8%). Accordingly, PSs were prepared in 4 treatments (REF, PS with 1.5% of salt using post-rigor muscle; CTL, PS with 0.8% of salt using pre-rigor muscle; TRT1, PS with 0.8% of salt and 5% of STE using pre-rigor muscle; TRT2, PS with 0.8% of salt and 10% of STE using pre-rigor muscle). For the evaluation of quality characteristics and shelf-life of reduced-salt PS, pH and color values, cooking loss (%), expressible moisture (%), textural properties, lipid oxidation (thiobarbituric reactive substances), protein denaturation (volatile basic nitrogen), and microbiological analysis (total plate counts and Enterobacteriaceae counts) were determined. Results: The pH and temperature of pre-rigor raw pork ham were higher than those of post-rigor pork ham. Hardness of TRT2 was higher than that of REF or CTL. TRT2 had higher gumminess and chewiness than CTL. TRT1 and TRT2 had lower volatile basic nitrogen than CTL. Total plate counts of TRT2 were lower than those of CTL. Expressible moisture values of TRT1 and TRT2 were similar to those of REF. The addition of STE into PS improved functional properties and shelf-life of PS. Conclusion: Reduced-salt PS containing pre-rigor muscle and STE had similar functional properties to those of regular-salt ones, while containing approximately 47% less salt compared to regular-salt level.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.24 no.7
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• pp.47-56
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• 2010

Faults due to salt damage prevent the provision of stable power supply because they affect large areas and require much time and man power for recovery. Korea, three sides of which are surrounded by sea, is especially exposed to the impact of sea winds and typhoons. Therefore, salt damage to power facilities is one of the greatest problems of Korea's power system. To prevent salt damage pollution of insulators, the salt damage deposit on the insulators is regularly measured, and the insulators are washed when their salt damage deposits are expected to reach a critical level. When salt is detected on the insulators, however, errors are likely to occur according to different workers and environments. Therefore, a leakage current measurement method was proposed in this study to check the salt damage pollution level and reduce these errors.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2012.11a
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• pp.267-268
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• 2012

To evaluate the incoming salt quantitatively which is the reason of salt attack is a very important aspect to calculate the durability life of the structure. Incoming salt is influenced by various weather changes during the transmission and consequently, the changes of incoming salt quantity occur. Therefore, the study to analyze incoming salt quantity was executed which are changed by the weather environments (occurrence frequency of wind direction / wind speed); study results showed that influences to the changes of incoming salt quantity are bigger than those of wind speed, compared with the frequencies.

• Asian Journal of Turfgrass Science
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• v.10 no.1
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• pp.61-69
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• 1996

The distribution of salt plant communities is conditioned by the gradient of salt concentration in the tidal land. The quantitative analyses of the salt vegetation were made to investigate the continuum in different stands of the tidal land in Namdong, Incheon City. The order in which the leading dominances are arranged is decided by the gradient of salt concentration. Wading dominant species, from the high level to the low level of the salt gradient, were Salicornia herbatacea, Sueda maritma, Limonium tetragonum, Aster tripolium, Atriplex tatarica, Catystegia soldonella, and Lathylus japonica These species form a continuum on the tidal land depending upon salt concentration. Key words: Continuum distribution, Salt gradient, Wading dominance.

• Biomolecules & Therapeutics
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• v.8 no.1
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• pp.93-98
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• 2000

This study has been carried out to investigate general pharmacological action of bamboo salt (jukyom) in terms of effects on central nervous system and cardiovascular system in experimental animals. After bamboo salt, crude salt or reagent-grade NaCl were orally administered into male ICR mice with dose of 2.0 g/kg, general behavioural syndromes such as body weight and locomotor activity, spontaneous motor activity, pento-barbital-induced sleeping time, muscle incoordination, electroshock-induced convulsion, body temperature and writhing response caused by 0.6% acetic acid solution were observed. Bamboo salt had no influences in these indices for examinition of effect on central nervous system. Additionally, conscious male Sprague Dawley rats fastened overnight won ere treated with bamboo salt, crude salt or reagent-grade NaCl (2.0 g/kg, p.o.) to examine the effect of these salts cardiovascular system. Systolic, median and diastolic food pressure and heart rate were dertemined using tail cuff indirect method. Treatment with Hydralazine (50 mg/kg, p.o) as a positive control produced the decreases in systolic, median and diastolic blood treasure and an increase in heart rate. whereas no changes were observed in bamboo salt, crude salt and reagent-grade NaCl treated groups. These results strongly suggest that bamboo salt may have no effects on general pharmacology of central nervous systems and cardio-vascular systems.

• Proceedings of the KSR Conference
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• 2007.11a
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• pp.852-858
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• 2007

The durability of carbon/epoxy composites under salt water environment was investigated through salt water spray tester. Salt water environment was obtained through salt spray and salt immersion. 5% NaCl solution was used for salt water as natural salt water. Mechanical test was performed to obtain tensile properties, flexural properties, and shear properties of carbon/epoxy composite over 12 months under salt water environment. Dynamic mechanical analyzer was used to investigate thermal analysis properties such storage modulus, loss modulus, and tan ${\delta}$. Also FT/IR test was conducted to investigate a change in chemical structure. According to the results, mechanical properties were found to be slowly degraded as a function of exposure times. Regarding to thermal analysis properties, storage modulus was insensitive to exposure times, but loss modulus was shown to be slightly decreased. Although the shape and location of peak in FT/IR were not much changed, the intensity of peak in FT/IR was affected on exposure times. We also found that salt water immersion was more severe to the durability of carbon/epoxy composite rather than salt water spray.

• Proceedings of the Korean Institute of Building Construction Conference
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• v.y2004m10
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• pp.45-49
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• 2004

A general bentonite mate waterproofing material applied salt pollution without particular way(it is a land reclaimed from a sea(or near by sea). Analysis showed that it(general bentonite mate) has a little resistant salt pollution and a little watertightness. There are a lot of problem before completed structure because of salt pollution. So that, they have to a sum of money to repair works. Also, to repaired a part leak water again and again. because it doesn't match for salt pollution. So, I am going to study about a bentonite mate waterproofing material in salt pollution and it will be within the range of possibility to underground structure under the salt pollution. Also, I suggest waterproofing method in salt pollution about workability, stability, economy and etc.

• Food Science and Biotechnology
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• v.18 no.1
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• pp.36-42
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• 2009

This study was performed to develop low-fat/reduced-salt sausages (LFRSS; <3% fat and <1.5% salt) containing milk protein (whey protein concentrate, WPC, or sodium caseinate, SC) that showed the similar cooking yield and textural characteristics to those of regular-fat/salt sausage control (RFC; 20% fat and 1.5% salt) or low-fat sausage control (LFC; <3% fat and 1.5% salt). Low-fat sausages (LFS) were formulated with a 2.5% fat replacer (konjac flour:carrageenan:soy protein isolate=1:1:3) and various salt levels (0.75, 1.0, 1.25, and 1.5%). LFS had differences in color and expressible moisture (EM, %) values as compared to those of RFC. A minimum salt level of 1% and addition of nonmeat proteins were required to manufacture LFRSS that have similar characteristics to those of RFC. However, LFS with 2% milk proteins reduced the hardness and gumminess as compared to LFC. These results indicated that 1% milk protein in combined with 1% salt was a proper level for manufacturing of LFRSS.