• Korean Journal of Community Nutrition
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• v.15 no.5
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• pp.670-678
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• 2010

Recognition thresholds for NaCl, sucrose, citric acid, and caffeine, as well as the pleasant concentration of NaCl were assessed in 176 males and 312 females aged 50-88 years. Furthermore, relationships among taste sensitivities, taste preferences, and lifestyles were examined. The taste solutions were presented one after the other in ascending order using the sip-and-spit method. For the recognition thresholds of the 4 basic tastes, women perceived significantly lower concentrations than the men. However, the pleasant concentration of NaCl did not show a gender difference. Sensitivities for the 4 basic tastes did not decrease with age in the men, but they did significantly decrease with age for the women, especially for those above 70 years. For men, regular exercise was positively correlated with sensitivities for sour taste and bitter taste, and physical activity was negatively correlated with the pleasant concentrations of NaCl. For women, who had more physical activity, sensitivities for sweet taste and sour taste were lower compared to the others. This study indicates that the sensitivities for 4 basic tastes in water diminished with age, but pleasant salt concentration did not change with age. Further research on pleasant NaCl concentration is required to determine factors affecting salt preference, in order to decrease salt intake in the elderly.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.390-395
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• 1999

The cucumber pickles(pieces types), soaked at 10, 15, and 20% brine concentrations, were fermented for 7 days at 25oC. The pH of sample in 10% brine was lowered faster than that of others. To reach pH 3.7, it took 4 days(10%) , 6 days(15%) and 7 days(20%), respectively. The salt permeated into cucumber rapidly, and it took only 1 day to reach maximum content, thereafter salt contents were maintained constant. The titratable acidity and turbidity of cucumber pickle liquids were increased with fermentation time. Sensory evaluation showed that taste and smell of fresh cucumber, color and texture were decreased, while yeast moldy smell and acidic taste were increased as fermentation proceeded. Higher scores were obtained in acidic taste and smell, yeast moldy taste and smell in case of fermented sample in 10% brine for 4 days. It was concluded that the quality of cucumber pickle was influenced by the salt concentrations of brine.

• Korean Journal of Microbiology
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• v.46 no.4
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• pp.313-318
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• 2010

Deinococcus radiodurans RecA protein, when bound to DNA, exhibits a DNA-dependent ATPase. In the absence of DNA, the rate of RecA protein-promoted ATP hydrolysis drops 1,000-fold under the physiological concentrations of salt. This DNA-independent activity can be stimulated to levels approximating those observed with DNA by adding high concentrations (approximately 1.6 M) of a wide variety of salts. This effect was characterized by varying salt concentration and comparing the effects of different ion types. The higher concentrations of salt stimulated the ATP hydrolysis by RecA protein in the absence of DNA. At 1.6 M chloride, the observed stimulation showed the following cation trend $K^+{\geq}Na^+$ > $NH_4^+$ and the following anion sequence was observed: $glutamate^- \; > \; C1^- \;> \; acetate^-\; > \;PO_4^-$ at 1.6 M $K^+$. The catalytic properties of the salt-stimulated ATP hydrolysis reaction was optimal between pH 7.0 and 8.0, which was similar to the double stran nded DNA-dependent ATPase activities of Deinococcus radiodurans RecA protein. In the absence of DNA the active species for ATP hydrolysis by RecA protein was shown to be an aggregate of three RecA protein molecules.

• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
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• v.15 no.2
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• pp.117-124
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• 2017

Densities of molten salt mixtures of eutectic LiCl-KCl with $UCl_3$, $CeCl_3$, or $LaCl_3$ at various concentrations (up to 13 wt%) were measured using a liquid surface displacement probe. Linear relationships between the mixture density and the concentration of the added salt were observed. For $LaCl_3$ and $CeCl_3$, the measured densities were significantly higher than those previously reported from Archimedes' method. In the case of $LiCl-KCl-UCl_3$, the data fit the ideal mixture density model very well. For the other salts, the measured densities exceeded the ideal model prediction by about 2%.

• Journal of environmental and Sanitary engineering
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• v.20 no.4 s.58
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• pp.9-20
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• 2005

The purpose of the study was characteristics of secondary pollutants of $PM_{10}$ collected in pocheon between August 2002 and June 2003. The ambient concentrations of $PM_{10}$ mass, 9 water-soluble anions and cations, and 13 bulk composition trace elements were determined from filter samples collected by $PM_{10}$ high volume air sampler(UV-15H, Graseby-Anderson Co., USA). During this period average $PM_{10}$ mass concentration was $83.8{\mu}g/m^3(49.8{\mu}g/m^3\~111.6{\mu}g/m^3)$ in Pocheon. Mechanism for transformation of secondary pollutants by soluble ion components is divided into two categories; $NaNO_3$ type by the reaction of sea salt and $HNO_3$ in the atmosphere, and nitrate salt or phosphate salt type such as $(NH_4)_2SO_4,\;NH_4NaSO_4,\;and\;(NH_4)_2SO_4(2NH_4O_3)$.

• Journal of Plant Biology
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• v.23 no.1
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• pp.27-33
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• 1980

The germination character and the salt tolerance of seeds collected in a salt reclaimed area were studied. Twenty species of seeds out of 30 species collected were germinated under natural or continuous light conditions but only 16 species under dark condition. Germination percentage of seeds under dark was more decreased than those under other two conditions and speed of germination was accelerated at high temperature. It is clear that almost all the wild weeds were the light germinated seeds. The higher concentration of NaCl for germination inhibited to make the lower percentage and rate of germination. The germination curves of seeds treated with NaCl solution were classified into 3 different curves; a steeper, a parabola and intermediate. The critical concentrations of NaCl for germination were 2.3% for Brassica napus, 1.8% for Echinochloa hispidula, 1.5% for Setaria lutescens, 1.3% for Aster koraiensis, 0.7% for Bromus japonicus and 0.6% for Glyceria acutiflora.

• Journal of Korean Society of Forest Science
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• v.77 no.4
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• pp.371-381
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• 1988

The purpose of this study was to investigate the physiological response to salt treatments in the leaves of several tree species. The results obtained were as follows : 1. The water potential of tree leaves damaged with various salt concentrations did not change nearly for 10 hours after treatment. As time elapsed after treatment, however, the higher salt concentration in soils, the higher leaf water potential was observed. 2. Leaf water potential of species intolerant to salt was higher than tolerant species due to the severe dehydration from cells. 3. According to the water relation parameters obtained from P-V curves, the values of ${\pi}_{\sigma}$ and ${\pi}_{\rho}$ in the damaged leaves were higher, but those of $V_{\rho}/V_{\sigma}$ and Emax were lower than those of the intact leaves. 4. The photosynthesis rate of tree leaves decreased remarkably with increasing the salt concentrations in soils, and it decreased faster for species intolerant cintolerant to salt.

• Korean Journal of Food Science and Technology
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• v.24 no.4
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• pp.335-340
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• 1992

The amounts of salt diffused into radish after immersing in various concentrations of salt solution at different temperatures were measured and the changes of radish texture by the salt diffusion were estimated with the viscoelastic constants of a 3 element solid model determined by a stress relaxation test. The amount of salt diffused through radish was increased with increasing the salt concentration and soaking temperature. While the instantaneous stress, equilibrium elastic solid content and viscoelastic constants of radish were decreased as salt concentration and soaking temperature increased, the stress relaxed fast. Viscoelastic constants as well as the diffusivity were influenced by salt concentration more than by soaking temperature. The rheological equations for the predictable stress changes of radish after immersed in the salt solution at various conditions (temperature, salt concentration and impure salt) were suggested as a function of time.

• Journal of Fisheries and Marine Sciences Education
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• v.24 no.6
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• pp.755-762
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• 2012

Qualities properties of fish sauce made jack mackerel (Trachurns japonicus) at different salt concentrations (25~35%) for 240 days at fermentation temperature ($25{\sim}55^{\circ}C$) were investigated. Total nitrogen content of the fish sauce made jack mackerel at 25% salt concentration after 240 day of fermentation was higher than those of 30%, 35% salt concentration. Total nitrogen content was increased under the same condition as fermentation temperature increased except at $55^{\circ}C$. Amino nitrogen contents at 25% salt concentration after 240 day of fermentation at 35, 45, $55^{\circ}C$ were 949.3, 812.8 and 834.4 mg/100 g, respectively. Those at 25, $55^{\circ}C$ fermentation temperature were 811.2 and 614.8 mg/100 g, respectively. The amino acid nitrogen content at 30 and 35% salt concentration ware lower than 20% salt concentration and that after 240 day of fermentation at $55^{\circ}C$ was lowest. The volatile basic nitrogen content increased during fermentation as fermentation temperature increased. However, increasing salt concentration controlled the formation of volatile basic nitrogen. Histamine content of samples fermented at $25{\sim}55^{\circ}C$ after 240 days were 9~20 mg/kg showing that it was not significantly different among salt concentration. The results indicated that the controlled salt concentration and fermentation temperature could be used as a successful process for fish sauce of jack mackerel as an unused resource.

• Korean Journal of Community Nutrition
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• v.13 no.2
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• pp.216-227
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• 2008

The purpose of this study was to develop a nutrition education program for dietary salt reduction using various nutrition education materials. The effect of a 5-week nutrition education program on salty taste assessment, nutrition knowledge, salt attitude for a high-salt diet, salt content in food, and individual satisfaction with the salt concentration of meals during the education period was evaluated. Nutrition education materials included two animations, a pamphlet, panels, and a website, as well as other training resources. Subjects participating in this study were 335 employees (164 male, 171 female) at 15 foodservice operations in Daegu. Preference for higher levels of salty taste and food containing higher amounts of salt were lowered. Knowledge regarding the necessity for dietary salt reduction was higher (p < 0.001) than before nutrition education, and salt content in a meal was reduced. As the program progressed, average salt concentrations of soups were significantly lowered (p < 0.05), and there was greater satisfaction with the lower concentration (p < 0.001). This was a positive indication of the program's success. In addition, it was found that subjects who participated in the program several times have changed their preference to lower levels of salty taste and have increased their nutrition knowledge (p < 0.05, p < 0.001). Thus, the positive effect of this 5-week nutrition education program developed for, and applied to, foodservice employees, concerning dietary salt reduction was confirmed.