• Journal of Ecology and Environment
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• 제30권4호
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• pp.307-314
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• 2007

We studied changes in the biochemical and physiological status and ROS-scavenging enzyme (superoxide dismutase, catalase and peroxidase) activity in leaves and roots of rice (Oryza sativa L.) plants exposed to high salinity. Under salt stress, the reduction in RWC (relative water content) in leaves was relatively severe in comparison with that of roots. The proline content was also significantly higher in leaves of rice plants following salt treatment. The activities of CAT and POX in roots increased with increasing NaCl concentration, but the activity of SOD decreased. These results suggest that the increase of endogenous proline is closely associated with the increase of CAT and POX activities, which may play important roles in salt tolerance. Therefore, we conclude that the alleviation of oxidative damage and increased resistance to salinity may result from the presence of efficient antioxidative systems.

• 한국식품영양학회지
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• 제14권4호
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• pp.333-338
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• 2001

In research. which Korean pickled cucumber was treated wish various methods, including blanching. brining in hot solution, and treating with trehalose. I examined the changes of properties of material. The Korean pickled cucumber were fermented 4∼5$^{\circ}C$ for 42 days in 1% salt solution. The physiochemical properties were pH, total acidity, total cell count, lactic acid bacteria and texture properties were also evaluated. The result showed that the effect of blanching and soaking cucumber in 100$^{\circ}C$ hot salt solution significantly reduced the softening rate of texture while a rather rapid fermentation was found for those preserved with salt. The effect of trehalose treatment inhenced fermentation but it was significantly reduced softening rate of texture. The texture evaluation of Korean pickled cucumber was found that heat treatment with blanching after soaked in hot solution and trehalose treatment had a positive effect for reduction of softening of cucumber tissue.

• 한국분말재료학회지
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• 제10권2호
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• pp.136-141
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• 2003

In the present study, $TiO_2$ imbedded copper matrix powders have been successfully prepared from the ($CuSO_4+TiO_2+Zn$) composite salt solution. The composite $Cu/TiO_2$ powders were formed by drying the solution at $200{\sim}~400^{\circ}C$ in the hydrogen atmosphere. Photocatalytic characteristics was evaluated by detecting TOC (total organic carbon) amount with TOC analyzer (model 5000A Shimadzu Co). Phase analysis of $Cu/TiO_2$ composite powders was carried out by XRD, DSC and powder size was measured with TEM. The mean particle size of composite powders was about 100 nm and a few zinc and copper oxide phases was included. The reduction ratio of TOC amount was 60% by the composite $Cu/TiO_2$ powders under the UV irradiation for 8 hours.

• 한국고분자학회:학술대회논문집
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• 한국고분자학회 2006년도 IUPAC International Symposium on Advanced Polymers for Emerging Technologies
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• pp.307-307
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• 2006

The reduction behavior of silver ions to silver nanoparticles is an important research topic in polymer/silver salt complex membranes for facilitated olefin transport, because it has a significant effect on the long-term stability of membrane performance. In this study, the effects of solvent on the formation of silver nanoparticles and long-term membrane performance in polymer/silver salt complex membrane were investigated. This effect was assessed for the complexes of poly(N-vinyl pyrrolidone) $(PVP)/AgBF_{4}$ with the use of ionic liquid (IL), acetonitrile (ACN) and water as a solvent. Membrane performance test shows that long-term stability is strongly dependent on the kind of solvent and arranged: IL > ACN >> water.

• 한국식품과학회지
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• 제35권1호
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• pp.62-66
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• 2003

해조류와 소금물을 이용하여 해조소금을 제조하고 이화학적 특성과 무기성분을 비교하였다. 해조소금 제조에 사용한 해조류의 회분함량은 미역이 22.78%로 많았고 김이 9.81%로 적었으나 무기성분으로 미역은 Na함량이 많은 반면 다시마와 톳은 K와 Ca가 많았다. 건조만 한 소금을 회화시켜 물불용해성분을 제거하면 소금의 순도가 증가하여 색이 밝아졌으며 pH와 ORP가 저하하였고, K와 Ca함량은 증가하나 Mg가 감소하였다. 해조소금의 수율은 미역소금에서 높았고 ORP는 다시마와 톳소금에서 낮았으며, K와 Ca함량은 미역소금에 비하여 다시마와 톳소금이 현저히 많았다. 해조소금 제조시 소금물의 농도가 증가하면 소금의 수율과 순도는 증가하나 pH는 저하하였고, ORP와 Ca, Mg함량이 증가하였다. 해조소금을 SEM에 의해 표면관찰 한 바 소금의 외형이 작고 특징적인 결정구조를 보였다.

• 한국재료학회지
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• 제23권2호
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• pp.123-127
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• 2013

The electrolytic reduction of a spent oxide fuel involves liberation of the oxygen in a molten LiCl electrolyte, which is a chemically aggressive environment that is too crosive for typical structural materials. Therefore, it is essential to choose the optimum material for the process equipment for handling a molten salt. In this study, the corrosion behavior of pyro-carbon made by CVD was investigated in a molten LiCl-$Li_2O$ salt under an oxidation atmosphere at $650^{\circ}C$ and $750^{\circ}C$ for 72 hours. Pyro-carbon showed no chemical reactions with the molten salt because of its low wettability between pyro-carbon and the molten salt. As a result of XRD analysis, pyro-carbon exposed to the molten salt showed pure graphite after corrosion tests. As a result of TGA, whereas the coated layer by CVD showed high anti-oxidation, the non-coated layer showed relatively low anti-oxidation. The stable phases in the reactions were $C_{(S)}$, $Li_2CO_{3(S)}$, $LiCl_{(l)}$, $Li_2O$ at $650^{\circ}C$ and $C_{(S)}$, $LiCl_{(l)}$, $Li_2O_{(S)}$ at $750^{\circ}C$. $Li_2CO_{(S)}$ was decomposed at $750^{\circ}C$ into $Li_2O_{(S)}$ and $CO_{2(g)}$.

• 한국환경과학회지
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• 제31권3호
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• pp.247-254
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• 2022

This study investigated the effect of vegetation mat on plant growth and salt reduction in the soil treated with high concentration deicing salt. In order to measure soil chemical characteristics and plant growth, three native groundcover plants (Dendranthema zawadskii var. latilobum, Dendranthema boreale, and Kalimeris yomena) were grown in each of the three plastic containers (50.0 cm width × 35.0 cm length × 8.5 cm deep) with a high concentration treatment of calcium chloride deicing salt. There were two treatments: control, and BVM that combines B (blanket) and VM (vegetation mat). 1,600 g of soil was placed on the top of the drainage layer with 290 g of perlite, 100 seeds each of the three native plants with three repetitions were sowed, and 10 g/L of calcium chloride deicing salt was added in the treatment. As a result of the chemical properties of soil, soil in control treatment was acidic and soil electrical conductivity in BVM was the lowest. Also, exchangeable cations (K⁺, Ca²⁺, Na⁺, and Mg²⁺) in soil and all the three plants were significantly decreased in the BVM treatment. Meanwhile, the germination rate of Dendranthema zawadskii var. latilobum was the highest under high concentration deicing salt in compared to the two plants. Overall, three native groundcover plant growth was higher in the BVM than control treatment significantly. These results suggest that the treatment of blanket vegetation mat has a positive effect on soil and plant growth in soil damaged by deicing salt.

• 한국축산식품학회지
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• 제38권5호
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• pp.866-877
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• 2018

Cheese emulsion is an intermediate product for the production of cheese powder and needs to be stable, homogeneous and pumpable characteristics to convey to the spray drier. This study was conducted to evaluate the effects of fat reduction and emulsifying salt (ES) amount in cheese emulsion systems on the physicochemical characteristics. Reduced-fat (RF) and full-fat (FF) white-brined cheese emulsions were produced with different dry matters (DM; 15%-25% excluding ES) and ES concentrations (0%-3% based on cheese weight). Stable cheese emulsion was obtained at lower DM in RF cheese emulsion than that of FF cheese emulsion. Reduction in the amount of ES resulted in instability of both emulsions. Apparent viscosity with pseudoplastic flow behavior significantly increased with the decrease of fat content in stable cheese emulsions. Microstructure of emulsions appeared to be related to the fat content, stability and degree of emulsification. Reduction of fat content caused to get less lightness and more greenness in color, whereas yellowness was significantly decreased by increase in the amount of ES. In conclusion, fat reduction resulted in higher viscosities of cheese emulsion due to inducing the increment of protein, and the addition amount of ES considered as very important factor to produce stable cheese emulsion without protein precipitation or cream separation. Therefore, for preparation of RF cheese emulsion using a variety of white-brined cheese, lower amounts of DM would be suggested in this study to obtain homogenous droplets in the atomizing process of spray drying.

• 방사성폐기물학회지
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• 제1권1호
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• pp.47-53
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• 2003

한국원자력연구소에서는 산화물 형태의 사용후핵연료를 용융염 매질에서 금속으로 전환함으로써 사용후핵연료의 발열량, 부피 및 방사능을 1/4로 감소시킬 수 있는 전기화학적 금속전환공정을 개발하고 g 규모(3-40g $U_{3}O_{8}$ batch)로 기초실험을 수행하고 있다. 본 연구에서는 전기화학적 금속전환 장치를 5kg $U_{3}O_{8}$ batch 규모로 설계 제작하고, 목표로 하고 있는 20kg $U_{3}O_{8}$ batch 규모 핫셀 실증을 위한 장치설계자료를 산출하기 위해 mock-up test를 수행하였다. 운전변수에 따른 $U_{3}O_{8}$의 전기화학적 환원거동을 규명하였으며, $U_{3}O_{8}$ 분말을 99% 이상 금속전환하여 전기화학적 금속전환공정의 타당성을 kg 규모로 검증할 수 있었다.

• 한국축산식품학회지
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• 제37권5호
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• pp.698-707
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• 2017

This study was performed to investigate the impacts of irradiation sources on quality attributes of low-salt sausage during refrigerated storage. Control sausage was prepared with 1.5% sodium chloride (NaCl), whereas low-salt sausage was formulated with 0.75% NaCl (a 50% reduction; L-control). Sausage samples were vacuum-packaged, and low-sausages were irradiated with gamma-ray, electron-beam and X-ray at 5 kGy, respectively. The samples were stored at $4^{\circ}C$ for 28 d to determine changes in quality attributes. The pH of low-salt sausages was unaffected by irradiation at 5 kGy (p>0.05). Higher redness values were found at irradiated low-salt sausages compared to control (p<0.05). The hardness, gumminess and chewiness of control sausage were higher than those of low-salt sausages (p<0.05). However, there were no significant differences in the textural parameters between low-salt sausage treatments. The overall sensory acceptability score of irradiated/low-salt sausages were lower than L-control due to decreased scores for cooked meat flavor but increased radiolytic off-flavor (p<0.05). The initial 2-thiobarbituric acid-reactive substances (TBARS) values of irradiated/low-salt sausages were higher than control and L-control (p<0.05). However, the TBARS values of irradiated treatments were significantly lower than control at the end of storage. Irradiation could effectively inhibit the microorganism growth (total aerobic bacteria, coliforms, Enterobacteriaceae, and Pseudomonas spp.) in low-salt sausages (p<0.05). Therefore, our findings show that irradiation could be to improve microbial safety of low-salt sausages, and suggest that further studies should be necessary to reducing radiolytic off-flavor of irradiated/low-salt sausages.