• Food Science of Animal Resources
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• v.35 no.6
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• pp.748-756
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• 2015

The effects of sea tangle, sea mustard, hijiki, and glasswort were investigated based on the proximate composition, salinity, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics of reduced-salt (NaCl) meat batter and frankfurters. The moisture content, salinity, lightness of the meat batter and frankfurter, hardness, gumminess, and chewiness of the reduced-salt frankfurters with sea weeds were lower than the control without seaweed (p<0.05). The protein content, springiness, and cohesiveness of the reduced-salt frankfurters were not significantly different among the treatments (p>0.05). The moisture content, salinity, cooking loss, lightness, redness, hardness, gumminess, and chewiness of treatments with sea tangle and with sea mustard were lower than the control (p<0.05). Among the sensory traits, color was highest in the control (p<0.05). The flavor was also highest in the control. The treatments with sea tangle and with sea mustard samples had high tenderness, juiciness, and overall acceptability scores similar to the control (p<0.05). The results of this study show that the combination of low-salt and seaweed in the formulation successfully improved reduced-salt frankfurters, improving sensory characteristics to levels similar to the regular salt control (1.5%).

• Korean journal of food and cookery science
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• v.15 no.1
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• pp.61-67
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• 1999

The effects of salting methods on Kakdugi (cubed radish kimchi) fermentation were evaluated. Kakdugi was prepared with various salting methods, salt concentrations, and settling times, and fermented at 10$^{\circ}C$ for up to 52 days. Radish (Raphanus sativus L.) cubes (2 cm size) were salted by using the following methods salt concentration of about 1.5% which was known appropriate for the organoleptic quality of Kakdugi: 1) Treatment S-1: applying dry salt uniformly onto the radish cubes, with a salt concentration of about 1.5% (w/w) and cured for 1 hr, 2) Treatment S-5: applying dry salt uniformly onto the radish cubes, with a salt concentration of about 1.2% (w/w) and cured for 5 hr, 3) Treatment B-1: brining radish cubes in a 8.5% (w/v) salt solution for 1 hr, 4) Treatment B-5: brining radish cubes in a 4.0% (w/v) salt solution for 5 hr. As the fermentation continued, the initial high decrease in pH has been retarded in all the treatments, of which the delaying extent was more significantly noted from B-1 and B-5 than S-1 and S-5. The pH of the Kakdugi which showed a good eating quality dropped to 4.3∼4.8 with the accumulation of total acids. Total vitamin C increased sharply at the palatable period of Kakdugi during the initial fermentation and then decreased gradually following a sigmoidal changing pattern. The reducing sugar levels were also influenced by salting methods and fermentation as sugars are converted into acids. High initial contents of reducing sugars and their subsequent rapid decrease were observed in “S” group than “B” group during fermentation. For nonvolatile organic acids, lactic acid increased consistently throughout the fermentation while malic acid, which was high at the initiation of fermentation, decreased rapidly afterwards at the palatable period of Kakdugi.

• Molecules and Cells
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• v.24 no.1
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• pp.45-59
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• 2007

We describe the gene expression profile of third leaves of rice (cv. Nipponbare) seedlings subjected to salt stress (130 mM NaCl). Transcripts of Mn-SOD, Cu/Zn-SOD, cytosolic and stromal APX, GR and CatB were up-regulated, whereas expression of thylakoid-bound APX and CatA were down-regulated. The levels of the compatible solute proline and of transcripts of its biosynthetic gene, ${\Delta}^1$-pyrroline-5-carboxylate synthetase (P5CS), were strongly increased by salt stress. Interestingly, a potential compatible solute, ${\gamma}$-aminobutyric acid (GABA), was also found to be strongly induced by salt stress along with marked up-regulation of transcripts of GABA-transaminase. A dye-swap rice DNA microarray analysis identified a large number of genes whose expression in third leaves was altered by salt stress. Among 149 genes whose expression was altered at all the times assayed (3, 4 and 6 days) during salt stress, there were 47 annotated novel genes and 76 unknown genes. These results provide new insight into the effect of salt stress on the expression of genes related to antioxidant enzymes, proline and GABA as well as of genes in several functional categories.

• Nutrition Research and Practice
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• v.6 no.4
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• pp.315-321
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• 2012

We tested the effects of dietary intake of freeze-dried Korean traditional fermented cabbage (generally known as kimchi) with varying amounts of sodium on blood pressure and cardiac hypertrophy in spontaneously hypertensive rats (SHRs). Wistar-Kyoto rats (WKY), as a control group, received a regular AIN-76 diet, and the SHRs were divided into four groups. The SHR group was fed a regular diet without kimchi supplementation, the SHR-L group was fed the regular diet supplemented with low sodium kimchi containing 1.4% salt by wet weight, which was provided in a freeze-dried form, the SHR-M group was supplemented with medium levels of sodium kimchi containing 2.4% salt, and the SHR-H group was supplemented with high sodium kimchi containing 3.0% salt. Blood pressure was measured over 6 weeks, and cardiac hypertrophy was examined by measuring heart and left ventricle weights and cardiac histology. SHRs showed higher blood pressure compared to that in WKY rats, which was further elevated by consuming high sodium containing kimchi but was not influenced by supplementing with low sodium kimchi. None of the SHR groups showed significant differences in cardiac and left ventricular mass or cardiomyocyte size. Levels of serum biochemical parameters, including blood urea nitrogen, creatinine, glutamic-oxaloacetic transaminase, glutamic-pyruvic transaminase, sodium, and potassium were not different among the groups. Elevations in serum levels of aldosterone in SHR rats decreased in the low sodium kimchi group. These results suggest that consuming low sodium kimchi may not adversely affect blood pressure and cardiac function even under a hypertensive condition.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.1
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• pp.137-142
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• 2016

We investigated the anti-proliferative effects of solar salt and purified salt (PS) on HepG2 human hepatocellular cancer cells as well as their effects on mRNA and protein expression of apoptosis- and cell cycle-related genes, including Bcl-2, Bax, p53, and p21. Each salt sample suppressed cancer cell proliferation when treated at a concentration of 0.5% or 1%. Especially solar salt from T salt field (SS-T) and solar salt from Y salt field (SS-Y) significantly suppressed proliferation of cancer cells in comparison with PS. Treatment of HepG2 cells with salt samples at a concentration of 1% suppressed expression of Bcl-2 and promoted expression of Bax, p53, and p21 at the mRNA and protein levels in comparison with the control group. Inductively coupled plasma optical emission spectrometry (ICP-OES) showed that SS-T and SS-Y had higher concentrations of Ca, Mg, S, and K than PS, and SS-T contained higher concentrations of these minerals than SS-Y. It seems that Na and mineral contents in solar salt may contribute to regulation of the genes. Taken together, salt, especially mineral rich solar salt, inhibits cancer cell growth by regulating apoptosis and cell cycle-related genes.

• Korean Journal of Soil Science and Fertilizer
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• v.45 no.6
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• pp.1065-1072
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• 2012

Crop productivity decreases globally as a result of salinization. However, salinity impact on greenhouse-grown crops is much higher than on field-grown crops due to the overall concentrations of nutrients in greenhouse soils. Therefore, this study was performed to determine the short-term changes in growth, photosynthesis, and metabolites of tomato plants grown in greenhouse under heavily input of fertilizers evaluated by microbial activity and chemical properties of soils. The soils (< 3, 3.01~6, 6.01~10 and > 10.01 dS $m^{-1}$) from farmer's greenhouse fields having different fertilization practices were used. Results showed that the salt-accumulated soil affected adversely the growth of tomato plants. Tomato plants were seldom to complete their growth against > 10.0 dS $m^{-1}$ level of EC. The assimilation rate of $CO_2$ from the upper fully expanded leaves of tomato plants is reduced under increasing soil EC levels at 14 days, however; it was the highest in moderate or high EC-subjected (3.0 ~ 10.0 dS $m^{-1}$) at 28 days. In our experiment, soluble sugars and starch were sensitive markers for salt stress and thus might assume the status of crops against various salt conditions. Taken together, tomato plants found to have tolerance against moderate soil EC stress. Various EC levels (< 3.0 ~ 10.0 dS $m^{-1}$) led to a slight decrease in organic matter (OM) contents in soils at 28 days. Salinity stress led to higher microbial activity in soils, followed by a decomposition of OM in soils as indicated by the changes in soil chemical properties.

• Current Photovoltaic Research
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• v.9 no.1
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• pp.17-21
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• 2021

In this study, the effect of water level and temperature on the power generation was investigated in a water tank with an aquavoltaic PV module to perform feasibility research for the development of salt farm aquavoltaic system. The silicon solar cell attached to the bottom of each water tank is a 1-cell mini module, and the underwater effects of the crystal phase (19.0~19.9% of single- & 17.9~19.9% of poly-crystalline) of the PV module were investigated, and power generation characteristics for water level (0~10 cm) and temperature (10~40℃) were analyzed. The deterioration coefficients according to the water level and temperature of each single- and poly-crystalline module were investigated at very similar levels such as, -2.01 %/cm and -2.02 %/cm, -0.50 %/℃ and -0.48 %/℃, respectively. Therefore, in salt farm aquavoltaic system, water levels need to maintain as low as possible, and heat-induced degradation is similar to those shown in general land, and no factors have been found to be affected by the underwater environment depending on the determination.

• Food Science of Animal Resources
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• v.36 no.5
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• pp.617-625
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• 2016

Pastırma, a dry-cured meat product, is produced from the whole muscle and/or muscles obtained from certain parts of beef and water buffalo carcasses. The purpose of this study was to determine the effects of different levels of sodium nitrite on changes in the physicochemical and microbial quality during the production of pastırma. The changes in residual nitrite, salt, pH, moisture, thiobarbutiric acid reactive substances (TBARS), colour (L*, a*, b*), total aerobic mesophilic bacteria (TAMB), lactic acid bacteria (LAB), Micrococcus/Staphylococcus (M/S), mould-yeast (M-Y), and Enterobacteriaceae counts of pastırma with 0, 50, 100 and 150 ppm sodium nitrite were determined during the production. The nitrite levels and the production stages had significant effects (p<0.01) on residual nitrite, TBARS, pH, salt, and colour values. The TBARS values of the pastırma with nitrite were significantly lower (p<0.05) than the control. The final TAMB, LAB, M/S, and M-Y counts of pastırma with 150 ppm nitrite were significantly (p<0.05) lower than the control. Also, the a* (relative redness) values of control pastırma were significantly lower (p<0.05) than the pastırma with nitrite. The production stages had a significant effect (p<0.01) on the moisture.

• Computers and Concrete
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• v.4 no.5
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• pp.403-424
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• 2007

The investigation of corrosion effects on the tensile behavior of reinforced concrete (RC) members is very important in region prone to high corrosion conditions. In this article, an experimental study concerning corrosion effects on tensile behavior of RC members is presented. For this purpose, a comprehensive experimental program including 58 cylindrical reinforced concrete specimens under various levels of corrosion is conducted. Some of the specimens (44) are located in large tub containing water and salt (5% salt solution); an electrical supplier has been utilized for the accelerated corrosion program. Afterwards, the tensile behavior of the specimens was studied by means of the direct tension tests. For each specimen, the tension stiffening curve is plotted, and their behavior at various load levels is investigated. Average crack spacing, loss of cross-section area due to corrosion, the concrete contribution to the tensile response for different strain levels, and maximum bond stress developed at each corrosion level are studied, and their appropriate relationships are proposed. The main parameters considered in this investigation are: degree of corrosion ($C_w$), reinforcement diameter (d), reinforcement ratio (${\rho}$), clear concrete cover (c), ratio of clear concrete cover to rebar diameter (c/d), and ratio of rebar diameter to reinforcement percentage ($d/{\rho}$).

• Journal of the Korean Society of Groundwater Environment
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• v.4 no.1
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• pp.14-19
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• 1997

Laboratory experiments were conducted to study the effects of pH and salt level on the soil sorption equilibrium of pentachlorophenol (PCP) which is hydrophobic and ionogenic. Experimental results indicated that the sorption equilibrium constant (Kp) of PCP increased with decreasing pH. A quantitative sorption model involving linear isotherms was estabilished to predict the pH effect on the PCP sorption equilibrium over the pH range from 3 to 8. The model prediction was in good agreement with the experimental data. Also, the Kp increased with salt concentration over the entire pH range. At added salt levels less than 0.1M, increase in Kp was larger than when the added levels were higher than 0.1M. Salt might increase the PCP sorption by inducing 'salting out-effect' or by forming deprotonated PCP-cation ion pairs such as PCP$\^$-/K$\^$＋/. Taking the pH range (5-8) and the salt content (up to 50 g/L) in the groundwater of Metropolitan landfill sites into consideration, the results indicated that the retardation factor of PCP in this area might range from 3 to 550 depending upon pH and salt content.