• 한국양식학회지
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• 제18권2호
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• pp.69-75
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• 2005

One 30-day feeding trial was conducted to examine the effects of dietary salt on seawater adaptability of rainbow trout (Onchorhynchus mykiss) fed three experimental diets containing 0% (control), 4% and 8% salt. The experimetal period included 30 days of feeding trial in freshwater, 3 days of the step by step seawater acclimation with-out feeding diets, and 21 more days of seawater adaptation period (not with all experimental fish) with feeding the basal diet. Growth rates from triplicate groups were determined fur 30 days of feeding trial. Blood samples were taken at the begining and at the end of feeding trial, and 3 times (on 1st, 4th and 8th day) of the seawater adaptation period. Daily survival rates of duplicate groups from three experimetal treatments were recorded for 21 days of the seawater adaptation period. Total average initial and final fish weight were $149.5{\pm}7.6\;and\;187.1{\pm}7.6g$. Feed efficiency of fish fed diets containing 4% and 8% salt were significantly better than those of fish fed the control diet. Average cumulative survival rates were 72, 80 and 88% from the control, 4% and 8% salt diets, respectively. Pulse rate per minutes decreased with dietary salt level. Serum $Na^+\;and\;Cl^-$ concentrations of fish fed 4% and 8% salt diets were significantly higher than those of fish fed the control diet (P<0.05), however, the concentrations were stabilized after 8 days of seawater adaptation. Serum cortisol, glucose, cholesterol and tryglyceride concentrations, and the osmorality of fish decreased with dietary salt level, these values were significantly lower than those of fish fed the control diet. These results indicated that the dietary supplementation of salt could have advantages for seawater adaptability of rainbow trout.

• 한국축산식품학회지
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• 제40권2호
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• pp.254-261
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• 2020

The aim of this study was to evaluate quality characteristics of pork myofibrillar protein (MP) added with cornstarch as affected by different pH values and salt cocnentrations. MP mixtures were prepared with three different pH values (pH 6.00, 6.25, and 6.50) and three different salt concentrations (0.15, 0.30, and 0.45 M). Cooking yield (CY), gel strength, viscosity, and scanning electron microscopy were measured to evaluate characteristics of MPs. CYs of MPs with cornstarch at above pH 6.25 or salt 0.30 M were increased compared to those at pH 6.00 or salt 0.15 M. However, gel strengths of MPs at salt 0.45 M were higher than those at salt 0.30 M. In microstructure analysis, MP gels with increasing pH value and salt concentration showed compact and uniform structure. Thus, MP gels with pH 6.25 and salt concentration of 0.30 M would be better for manufacturing meat products containing cornstarch to increase their water holding ability.

• 한국식생활문화학회지
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• 제29권3호
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• pp.286-297
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• 2014

This study was conducted to evaluate the growth of lactic acid bacteria and quality characteristics of Baechu kimchi prepared with four types of salt (Solar salt, Flower salt, Hanju salt, and Roasted salt) at two different concentrations (10, 15%) during storage. The quality characteristics of kimchi were examined by investigating acid production, growth of lactic acid bacteria, sensory properties, salinity, texture, and color characteristics. Baechu kimchi was fermented for 18 days at $10^{\circ}C$. The pH and total acidity did not change during storage according to type and concentration of salt. Growth of lactic acid bacteria was not affected by type of salt, whereas it was inhibited at 15% salt concentration after 9 days of fermentation. In the quantitative descriptive analysis of sensory properties, kimchi prepared with 10% salt showed significantly higher scores in term of overall acceptability (p<0.05). Meanwhile, there was no significant difference by type of salt. For texture characteristics, hardness of kimchi prepared with 10% salt was significantly higher than that with 20% salt. For color characteristics, L value (brightness) and b values (yellowness) of kimchi prepared with 10% salt increased during fermentation, whereas a value (redness) did not change by type and concentration of salt. The results of this study show that there were no considerable differences in quality characteristics of Baechu kimchi prepared with various types and concentrations of salt. However, Solar salt resulted in more favorable sensory properties and salinity of kimchi than any other types. Further, kimchi prepared with 10% salt showed significantly higher scores in terms of overall acceptability, growth of lactic acid bacteria, salinity, texture, and color characteristics.

• 한국대기환경학회지
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• 제16권2호
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• pp.113-120
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• 2000

Effects of sea-salts on the properties of aerosol collected in a coastal region were studied by applying a gas-particle equilibrium model SCAPE to the measurement data from Korea Cheju Island in summer 1994. It was found that the observed higher ammonium concentrations in fine particles (PM2.5) than in TSP were caused by forced evaporation of ammonium in coarse fraction of aerosol by sea-salts and the degree of evaporation was quantified through an application of SCAPE. By subtracting the sea-salt fraction from the measured concentra-tions the changes of aerosol property were also studied. The concentrations of nitrate at both TSP and PM2.5 decreased when alkaline sea-salt fraction was removed from the measured data. Estimates of aerosol acidity increased for most samples with sea salt loadings, However in some cases with high mass fractions of sea-salt components the aerosol acidity of PM2.5 decreased slightly. This is though to be related with the formation of solid salt with the removal of sea-salts.

• Macromolecular Research
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• 제11권1호
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• pp.53-61
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• 2003

A molecular-thermodynamic model is developed for the salt-induced protein precipitation. The protein molecules interact through four intermolecular potentials. An equation of state is derived based on the statistical mechanical perturbation theory with the modified Chiew's equation for the fluid phase, Young's equation for the solid phase as the reference system and a perturbation based on the protein-protein effective two body potential. The equation of state provides an expression for the chemical potential of the protein. In a single protein system, the phase separation is represented by fluid-fluid equilibria. The precipitation behaviors are simulated with the partition coefficient at various salt concentrations and degree of pre-aggregation effect for the protein particles. In a binary protein system, we regard the system as a fluid-solid phase equilibrium. At equilibrium, we compute the reduced osmotic pressure-composition diagram in the diverse protein size difference and salt concentrations.

• 한국수자원학회:학술대회논문집
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• 한국수자원학회 2011년도 학술발표회
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• pp.58-58
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• 2011

The Texas Commission on Environmental Quality(TCEQ) WAM(Water Availability Modeling) System consists of the generalized Water Rights Analysis Package(WRAP) river/reservoir system water management simulation model, 22 sets of WRAP hydrology and water rights input files for the 23 river basins of Texas, geographic information system tools, and other supporting databases. The WRAP/WAM modeling system, as routinely applied since the late 1990s, has not included consideration of water quality. Recently developed WRAP-SALT(Water Rights Analysis Package) is designed primarily for computing concentration frequency statistics and supply reliability indices at locations of interest in a river system for alternative water development and management scenarios. Though motivated primarily by natural salt pollution, WRAP-SALT water quality modeling features are applicable to essentially any conservative water quality constituent. The Brazos River studies discussed in this paper focus on total dissolved solids, though the available observed data also includes chloride and sulfate which can be modeled as individual constituents. The WRAP-SALT salinity input file contains loads or concentrations of salinity inflows during each month of the hydrologic period-of-analysis and reservoir storage at the beginning of the simulation. The WRAP-SALT model computes salt loads and concentrations for each control point of a river/reservoir system for inflows and outflows during the month and end-of-month reservoir storage for each month of the hydrologic period-of-analysis, for given loads entering the system. River reaches connect control points. The mass balance algorithms proceed from upstream to downstream, with outflow from one river reach contributing to inflow to the next downstream reach. In a given month, for each control point in sequence, the inflow loads are first computed. Loads and concentrations of outflows and reservoir storage at the control point are then determined. Complete mixing during the month is assumed at locations without reservoir storage.

• 한국식품조리과학회지
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• 제3권2호
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• pp.17-27
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• 1987

조리서를 통하여 염류를 제외한 나물 양념의 분량을 조사하여 사용하고, 염류배합에만 변동을 주어 관능검사로 최적 염분농도 및 최적의 배합조건을 구한 결과를 요약하면 다음과 같다. 1. 재료 300g에 대하여 숙채는 파 15.5g, 마늘 7.9g, 참기름 9.0g, 깨소금 5.0g을, 생채는 파 11.5g, 마늘 7.0g, 참기름 6.0g, 깨소금 3.3g, 설탕 13.9g, 식초 10.6g, 고추가루 5.6g을 사용하였다. 2. 나물의 최적 염분농도는 숙채가 1.412%, 생채가 1.368%였다. 3. 소금과 새우젓으로 간을 한 나물에서는 염분농도 0.84%∼l.89%사이에서 염분농도가 질감에 영향을 주지 않았다. 4. 색의 기호성은 간장의 양을 증가시켜 첨가할수록 낮아졌으며, 색의 기호에 영향을 주지 않고 사용할 수 있는 간장의 양은 오이나물과 도라지나물같이 색이 옅은 경우는 중량의 0.8%∼l.0%였고, 시금치나물같이 색이 진한 경우는 중량의 4.8%였다. 5. 전체적인 맛이 좋은 염분농도는 숙채가 1.223%∼l.513%, 생채가 1.183%∼l.373%로 짠맛의 결과와 일치하는 경향을 보였다.

• Bulletin of the Korean Chemical Society
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• 제35권5호
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• pp.1501-1505
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• 2014

Molecular dynamics simulations were performed to understand the structural arrangement of water molecules around highly charged nanoparticles under aqueous conditions. The effect of two highly charged nanoparticles on the solvation charge asymmetry has been examined. We calculated the radial distribution functions of the components of water molecules around nanoparticles which have four charge types at two different salt concentrations. Even though the distributions of water molecules surrounding a sodium ion and a chloride ion are hardly affected by the charges of nanoparticles and the salt concentrations, those around highly charged nanoparticles are strongly influenced by the charges of nanoparticles, but hardly by the charges of nanoparticles and salt concentrations. We find that the distributions of hydrogen atoms in water molecules around one highly charged nanoparticle are dependent on the magnitude of the nanoparticle charge.

• 약학회지
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• 제20권3호
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• pp.156-161
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• 1976

The salting in and salting out of Octoxynol, N.F., a nonionic polyoxyethylated surfactant by n-alkylamine hydrochlorides ws investigated by measuring their effect on the cloud point of the surfactant at various salt concentrations. The carbon number of the alkyl chain was varied from zero to twelve. Ammonium chloride, methylamine hydrochloride and ethylamine hydrochloride tended to salt out the surfactant, lowering its cloud point in proportion to the salt concentration. n-Ankylamine and n-butylamine hydrochlorides showed salting-out effect at low concentrations of the electrolyte, while their effects were leveled off and showed rather salting-in trend at higher concentrations of the electrolyte. These salting-in effect was ascribed to the formation of a hydrotropy of the n-alky lammonium cations with the surfactant. The higher homolog compounds of n-alkylamine hydrochlorides showed extraordinarily high salting-in effect at very low oncentrations of the electrolyte. These large salting-in effects were more drastic as the chain length was getting longer. These large increases of the cloud point of the surfactant were attributed to the formation of mixed micelles of n-alkylammonium cations with the polyoxyethylated surfactant.

• Journal of Applied Biological Chemistry
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• 제60권2호
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• pp.125-131
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• 2017

고창 부안 갯벌에 자생하는 칠면초의 근권 및 근면으로부터 내염성을 지니는 9 균주를 분리하였다. 16S rRNA 유전자를 이용한 계통분석으로 분리된 균주는 Vibrio 속과 Bacillus 속으로 분류되었다. 분리된 균주 중 Vibrio와 Bacillus로 나누어 각각 대표성을 나타낼 수 있는 균주를 선택하여 염 농도에 따른 최적 생장조건을 평가한 결과, 균주 JRS-1 (Vibrio neocaledonicus)은 총 염분 4-6%에서 높은 생장률을 보였다. 균주 JRL-2(Bacillus thuringiensis)는 염분 농도 증가에 따라 생장이 증가하였으며, 7%에서 최대 생장률을 보이고 8%에서는 감소하는 경향을 보였다. 분리된 균주들은 기존에 서식하던 토양의 염 농도인 3% (w/v) 보다 더 높은 염분에도 견딜 수 있는 내염성을 보였다. 또한 분리균주에 대한 생화학적 기질 이용 형태에 분석을 통해 triglyceride, ${\rho}$-nitrophenyl-${\alpha}$,$\text\tiny{D}$-glucoside, ${\rho}$-nitrophenyl-${\beta}$, $\text\tiny{D}$-glucoside 이용 등 식물과의 특이적인 상호작용을 나타내는 것으로 간주할 수 있는 반응들을 확인하였다.