• Journal of Animal Science and Technology
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• 제62권4호
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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.

• 한국지반공학회:학술대회논문집
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• 한국지반공학회 2010년도 춘계 학술발표회
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• pp.448-456
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• 2010

The mechanical behavior of granular soils is affected by particle bonding including natural cementation. This study addresses a simple model of small strain stiffness and salt concentration based on wave measurements of salt-cemented particulate media. Published models of artificially cemented soils with different curing methods and several types of cementation agents are reviewed. Glass beads with the median diameter of D50 = 0.5mm are prepared in rectangular cells using the water-pluviated method in salt water with different concentrations. Piezo disk elements and bender elements embedded in the cell are used for the measurements of compressional and shear waves. The relationships between elastic wave velocities and salt concentration show an exponential function. The measured small strain stiffness matches well the predicted small strain stiffness based on micromechanics for simple cubic monosized sphere particles. This study demonstrates that the salt concentration in salt-cemented specimen may be evaluated by using elastic wave velocities.

• 한국자원식물학회지
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• 제17권3호
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• pp.257-264
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• 2004

Selection of stress-tolerant ginseng lines in fields is very difficult because it is almost impossible to control properly the environmental conditions of soil. On the contrary, it can be studied with ease to search for stress-tolerant ginseng lines through in vitro culture because of easy manipulation of stress conditions. This study was conducted for the selection of ginseng pure lines tolerant to salt stress. Murashige ＆amp; Skoog(MS) media with 2.5 folds of KNO$_3$, NH$_4$NO$_3$, MgSO$_4$.7$H_2O$, KH$_2$PO$_4$, and CaC1$_2$.2$H_2O$ was established for the selection of ginseng pure lines tolerant to salt stress in vitro. Among 88 ginseng pure lines bred by Korea Ginseng and Tobacco Research Institute, Punggi Hwangsuk, 78093, 82886, 78135, 86024 and KG104 lines was tolerant to salt stress. For the stable production of quality Korean ginseng, genetic tolerance to salt stress is one of important factors since relatively high salt concentrations in the ginseng nursery soil environment of Korea. Ginseng inbred pure lines were tested for their tolerance to salt stress through in vitro culture technique.

• 한국식품과학회지
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• 제33권1호
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• pp.78-83
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• 2001

골뱅이의 가공 부산물인 내장의 효율적인 이용을 위하여 단백질 가수분해효소인 bromelain을 첨가하여 젓갈을 제조하였다. 골뱅이의 내장을 마쇄하여 염농도를 10, 15, 25%로 달리하며 bromelain을 각각 0, 0.01, 0.1, 0.5% 첨가하여 $10^{\circ}C$에서 4주간 숙성하며 품질을 관찰하였다. 젓갈은 모든 조건에서 숙성 초기에 6.1 내외의 pH를 보이다가 숙성 1주 정도에서는 점차 낮아졌으며 다시 2주에는 조금씩 증가하여 3주까지 계속해서 증가하다가 4주에서는 pH가 낮아져서 $5.6{\sim}6.0$ 정도까지 감소하는 것을 나타내었다. 그러나, 염농도가 낮은 경우에서 높은 염농도의 경우에 비해 초기 2주까지 pH의 변화가 적게 관찰되었으며, 염농도 10, 15%의 경우 첨가한 bromelain의 양이 증가할수록 pH가 적게 하락하였다. 아미노태 질소도 염농도가 낮을수록, 첨가한 bromelain의 양이 많을수록 많이 생성되었으며, 염농도 10%와 효소농도 0.5%에서 780 mg%로 가장 높게 측정되었다. 총질소함량은 숙성 기간의 경과에 따라 상승하였으며, bromelain의 양이 많을수록 초기에 급격히 증가하였다. 총균수와 젖산균수는 염의 농도가 높을수록 낮게 측정되었으며, 대장균군은 관찰되지 않았다.

• Animal Bioscience
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• 제36권11호
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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.

• Nuclear Engineering and Technology
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• 제53권5호
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• pp.1534-1539
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• 2021

This study reports on the dissolution behavior of SrO in LiCl at varying SrO concentrations from low concentrations to excess. The amount of SrO dissolved in the molten salt and the species present upon cooling were determined. The thermal behavior of LiCl containing various concentrations of SrO was investigated. The experimental results were compared with results from the simulated results using the HSC Chemistry software package. Although the reaction of SrO with LiCl in the standard state at 650 ℃ has a slightly positive Gibbs free energy, SrO was found to be highly soluble in LiCl. Experimentally determined SrO concentrations were found to be considerably higher than those present in used nuclear fuel (<2 g/kg). As Sr-90 is one of the most important heat-generating nuclides in used nuclear fuel, this finding will be impactful in the development of fast, simple, and proliferation-resistant heat reduction processes for used nuclear fuel without the need for separating nuclear materials. Heat reduction is important as it decreases both the volume necessary for final disposal and the worker handling risk.

• 한국작물학회지
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• 제38권6호
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• pp.483-488
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• 1993

염분의 작물에 대한 피해 또는 피해과정을 구명함으로써 염분함량이 높은 간척지에서 염해에 대한 피해정도를 용이하게 판단하기 위한 기초자료를 얻기 위하여 수도에 해수를 농도별로 처리하여 얻은 결과를 요약하면 다음과 같다. 1. 기공저항성은 해수농도의 증가에 따라서 뚜렷한 증가를 나타냈는데 그 정도가 생식생장기보다는 유모기에 더 큰 경향을 보여 유묘기에 피해가 더 심하였다. 그리고 광합성이 활발하게 이루어지는 시각인 11시경의 기공저항성 변화를 볼 때 무처리에 비하여 처리구에서는 비례적으로 높아지는 경향이어서 염하에서는 광합성이 저해됨을 알수 있었다. 처리 기간에 광합성이 저해됨을 알 수 있었다. 처리 기간에 따른 변화도 계속 증가하는 경향으로 처리기간이 증가할수록 피해가 더 커졌다. 2. 엽록소는 해수농도의 증가에 따라 뚜렷한 감소를 나타냈다. 3. 식물체의 Na+와 Cl-의 해수농도의 증가에 따라 흡수가 많았으나 K+, Mg++, Ca++의 흡수는 약간 감소하긴 하였으나 그 차이가 대동소이하여 뚜렷한 차이가 없었다. 4. 초장과 근장은 해수농도의 증가에 따라서 뚜렷한 감소를 나타냈는데 초장보다 근장의 감소율이 현저히 높았다. 5. 기공저항성과 기타 여러 항복들간에 상관이 고도로 인정되는 바 특히 기공저항성은 bio-information으로서 활용가치가 있음을 보여주고 있다.

• Preventive Nutrition and Food Science
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• 제8권3호
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• pp.230-234
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• 2003

Mass transfer characteristics during osmotic dehydration of carrots were studied as functions of immersion temperature and time, and sugar and salt concentrations. The effect of osmotic dehydration on the degree of browning of air-dried carrots was also evaluated. Increasing the immersion temperature and time, sugar concentration, and salt addition increased water loss, sugar gain, molality and rate of dehydration. The water loss and increases in solids, and molality were rapid in the beginning of the process and then increased slowly during remainder of the process. Increasing 1 or 2% salt concentration in the 40$^{\circ}$Brix sugar solution at 6$0^{\circ}C$ increased water loss and solid gain. Salt addition was not able to significantly affected on water loss and solid gain compare to temperature (40～8$0^{\circ}C$) and sugar concentration (20～60$^{\circ}$Brix) changes due to the low salt concentration. A minimum degree of browning of the air-dried carrots (O.D. = 0.048) could be achieved using binary solutions (40$^{\circ}$Brix sugar solution with 2% salt addition) with 24 min of immersion time compared to control (O.D. = 1.308) or blanching with 24 min of immersion time (O.D. = 0.174).

• Asian-Australasian Journal of Animal Sciences
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• 제7권4호
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• pp.523-526
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• 1994

This study was carried out to examine the salting and desalting of small casings from hog and to determine the shelf-life during cold storage. The concentration of salt in the casings equilibrated with that of the added salt after 1 day for 10%, after 2 days for 20% after 7 days for 40% salting level. During desalting at 15 and $30^{\circ}C$, residual salt concentrations in the casings decreased to less than 1% after 1 hour for 10% salt, after 12 hours for 20% salt and after 24 hours for 40% salt. The total colony count of the freshly prepared casing was about log10 4.2. The initial microflora of the prepared casings was dominated by lactic acid bacteria. The higher the salting level, the greater the microbial growth was suppressed during 6 months of storage at refrigerator temperature ($4^{\circ}C$). A salt content of 20% is satisfactory if the casings are being stored for less than 1 month before being used.

• 한국환경농학회지
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• 제40권4호
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• pp.345-352
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• 2021

BACKGROUND: Salinity is one of the major limiting factors in agriculture that affect the growth and productivity of crops. It is economically difficult to artificially purify the soil affected by salt. Therefore, the use of plant growth-promoting bacteria (PGPB) in an effort to reduce stress caused by salt is emerging as a cost-effective and environment-friendly method. In this study, the purpose was to isolate the salt-tolerant bacteria from the rhizosphere soil and identify their ability to promote plant growth under salt stress condition. METHODS AND RESULTS: The isolates KST-1, KST-2, AST-3, and AST-4 that showed plant growth-promoting activity for barley in salt conditions were close to Bacillus cereus (KST-1, KST-2, and AST-4) and Bacillus thuringiensis (AST-3) and showed high salt tolerance up to 7% of additional NaCl to the media. When inoculated to barley, the strains had only minor effect on the length of the barley. However, the concentrations of chlorophyll in the barley leaves were found to be higher from the bacteria-inoculated pots than those from the uninoculated control. In particular, the chlorophyll concentration in Bacillus cereus AST-4 experiment was 5.45 times higher than that of the uninoculated control under the same experimental condition. CONCLUSION(S): The isolated salt-tolerant bacteria were found to influence on chlorophyll concentration of the barley. As represented by the strain AST-4, microbes may suggest a cost-effective and environmentally benign method to alleviate salt stress of crops cultivated in salt-accumulated soils such as reclaimed lands.