• 한국식품조리과학회지
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• 제17권5호
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• pp.503-509
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• 2001

The effects of salting methods on textural properties of Kakdugi were evaluated during fermentation at 1$0^{\circ}C$ for up to 52 days. Kakdugi samples were prepared by 4 different salting methods at final salt concentration of 1.5%, which is appropriate for organoleptic quality. The salting methods for radish cubes(2 cm size) of Kakdugi were as follows; 1) Treatment S-1: spraying dry salt uniformly on to the radish cubes at 1.5%(w/w) and holding for 1 hr, 2) Treatment S-5: spraying dry salt uniformly on to the radish cubes at 1.2%(w/w) and holding 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. The contents of water soluble pectin, total soluble solid and PG activity were increased as the fermentation periods increased. A majority of total dietary fiber(TDF) consisted of soluble dietary fiber(SDF), and the amount of insoluble dietary fiber(IDF) was relatively small in Kakdugi during fermentation. Furthermore, an increase in SDF and a consequent decrease in IDF contents were observed with the fermentation time increased.

• 한국항만학회지
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• 제15권1호
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• pp.99-105
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• 2001

An on-line refractrometer made of easily obtainable materials is built to determine the salinity and temperature of sea water, and its performance is examined by applying the refractometer to known salt solution. Since refractive index and temperature are measured simultaneously, it is possible to compensate the effect of temperature for accurate measurement. The outcome of salinity measurement for the different concentrations of salt solution indicates that the device is suitable for the salinity measurement by yielding stable and reproducible reading.

• 동아시아식생활학회지
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• 제19권4호
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• pp.525-532
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• 2009

The purpose of this study was to compare the ability of Northeast Asians to discriminate the salinity in salt solution and foods, and to compare their preference of salinity. Panels of Korean, Japanese and Chinese evaluated three kinds of samples that contained different level of salt such as salt solutions, julienned radish salad, Bulgogi. The salt levels had been manipulated to produce five samples of each one. The salt solutions were prepared by adding 0.3%, 0.7%, 1.1%, 1.5%, 1.9% salt into water. Different levels of salt in Julienned radish salad and Bulgogi were prepared by adding 0.5%, 1.5%, 2.5%, 3.5%, 4.5% salt to the recipe. The results of this study showed that the three ethnic groups had significant differences in their ability to distinguish the intensity of salinity in solutions containing a high contents of salt(1.5~1.9%). According to the regression analysis, Koreans(a=1.050) turned out to be the most able to detect the intensity of salinity, compared to the Japanese (a=0.988) and Chinese (a=0.807). All ethnic groups preferred a salt concentration of 0.3%, and the preference for this concentration was lower in Japanese than in Koreans and Chinese. There were significant differences in the perception of salinity in the julienned radish salad containing more than 3.5% salt between Koreans and Chinese. Koreans (a=1.168) appeared to be the most able to detect the intensity of salinity, compared to the Japanese (a=0.908) and Chinese (a=0.793). Both Koreans and Japanese had the strongest preference for the julienned radish salad containing a 1.5% salt concentration, while the Chinese preferred a salt concentraion of 2.5%. The ability of ethnic groups to detect the salinity in Bulgogi were significantly different at high salt -concentrations (more than 3.5%), and the awareness of salinity was as fallows : Koreans(a=0.161) > Japanese (a=0.896) > Chinese (a= 0.845). Koreans and Japanese had a higher preference or the Bulgogi containing a salt concentration of 1.5%, and the Chinese had higher preference at a salt concentration of 2.5%.

• 한국식품조리과학회지
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• 제15권1호
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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.

• Biomolecules & Therapeutics
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• 제8권1호
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• pp.93-98
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• 2000

This study has been carried out to investigate general pharmacological action of bamboo salt (jukyom) in terms of effects on central nervous system and cardiovascular system in experimental animals. After bamboo salt, crude salt or reagent-grade NaCl were orally administered into male ICR mice with dose of 2.0 g/kg, general behavioural syndromes such as body weight and locomotor activity, spontaneous motor activity, pento-barbital-induced sleeping time, muscle incoordination, electroshock-induced convulsion, body temperature and writhing response caused by 0.6% acetic acid solution were observed. Bamboo salt had no influences in these indices for examinition of effect on central nervous system. Additionally, conscious male Sprague Dawley rats fastened overnight won ere treated with bamboo salt, crude salt or reagent-grade NaCl (2.0 g/kg, p.o.) to examine the effect of these salts cardiovascular system. Systolic, median and diastolic food pressure and heart rate were dertemined using tail cuff indirect method. Treatment with Hydralazine (50 mg/kg, p.o) as a positive control produced the decreases in systolic, median and diastolic blood treasure and an increase in heart rate. whereas no changes were observed in bamboo salt, crude salt and reagent-grade NaCl treated groups. These results strongly suggest that bamboo salt may have no effects on general pharmacology of central nervous systems and cardio-vascular systems.

• 한국철도학회:학술대회논문집
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• 한국철도학회 2007년도 추계학술대회 논문집
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• pp.852-858
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• 2007

The durability of carbon/epoxy composites under salt water environment was investigated through salt water spray tester. Salt water environment was obtained through salt spray and salt immersion. 5% NaCl solution was used for salt water as natural salt water. Mechanical test was performed to obtain tensile properties, flexural properties, and shear properties of carbon/epoxy composite over 12 months under salt water environment. Dynamic mechanical analyzer was used to investigate thermal analysis properties such storage modulus, loss modulus, and tan ${\delta}$. Also FT/IR test was conducted to investigate a change in chemical structure. According to the results, mechanical properties were found to be slowly degraded as a function of exposure times. Regarding to thermal analysis properties, storage modulus was insensitive to exposure times, but loss modulus was shown to be slightly decreased. Although the shape and location of peak in FT/IR were not much changed, the intensity of peak in FT/IR was affected on exposure times. We also found that salt water immersion was more severe to the durability of carbon/epoxy composite rather than salt water spray.

• 한국생활과학회지
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• 제16권4호
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• pp.837-848
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• 2007

The literature suggested that a small reduction in overall blood pressure can have a large effect on overall prevalence of hypertension, and therefore, the affect of taste preferences of the population on salt intake should be considered for long-term blood pressure intervention programs. The purpose of this study is to investigate the influence of salt taste preference and salt taste sensitivity on salt intake behavior as risk factors for high blood pressure. We collected information on blood pressure, diet and lifestyle behaviors, salt taste preference and salt taste sensitivity from 540 respondents from Suseo-dong, Seoul. Salt taste sensitivity was assessed by administering a 1% NaCl solution to the subject's tongue and measuring the perceived intensity on 10 level scale. Salt intake behavior was classified into 3 categories: frequency of high-sodium foods, practice of salt-reducing behavior and frequency of vegetable and fruit intake. Salt taste preference showed a significant relation to the subjects' blood pressure, i.e. subjects with a higher salt preference had higher blood pressure. Salt taste sensitivity did not show a significant relation to blood pressure. However, there was a positive correlation between salt taste preference and salt taste sensitivity. Among the 3 indicators used to measure salt intake behavior, the practice of salt-reducing behavior remained significantly correlated to blood pressure. Moreover, salt-reducing behavior and salt taste preference showed a significant correlation, i.e. people who do not like salty foods tend to practice more salt-reducing behavior, leading to reduced levels in blood pressure. In a population, a small reduction in overall blood pressure can have large effects in overall prevalence of hypertension, in contrast to clinical studies where achievement of an individual's normal blood pressure is emphasized. Therefore, taste preference of the population should be considered for long-term blood pressure intervention programs.

• Bulletin of the Korean Chemical Society
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• 제17권8호
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• pp.715-719
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• 1996

Thin films of polyaniline (PANI) salts were in situ deposited on a Pt plate during either chemical polymerization or electrochemical polymerization. The oxidation states of the salt films were controlled by the applied DC potential. AC impedance of the Pt/PANI electrode were measured in monomer-free 1 N HCl solution in order to investigate the electrodic properties of the films at the following applied DC potentials: 0, 0.45 and 0.75 V vs. SCE. Very small differences in film conductivity according to its oxidation state were observed by analysis of the impedance spectra, the reasons of which are complicated by enriched water content in the film and possible decrease in the film thickness during the measurements. The electrochemical activity of the film/solution interface varied with its oxidation state. Stability of the film in 1 N HCl solution was also evaluated by impedance and cyclic voltammetry measurements.

• 대한수의학회지
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• 제56권4호
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• pp.215-221
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• 2016

Due to the shortage of the fingerling/juvenile mud loach, Misgurnus mizolepis in Korea, these fish have been imported from China. However, the mortality rate during and after their transportation is very high. In this study, we examined various physiological and histological parameters to evaluate the effect of salt treatment on the survival and recovery of mud loaches in holding farms during the quarantine process. Glucose, osmolality, $Na^+$, $Cl^-$, and histological changes were assessed for three different salinities. Non-treated fish (control 0.0%) exhibited lower levels of osmolality, and $Na^+$ and $Cl^-$ concentrations compared with those kept in solar salt solution (0.5% and 1.0%). Glucose levels in control fish were higher than those in fish exposed to 0.5% and 1.0% solar salt solution. Histologically, control fish showed thinner epidermis of skin, branchial hyperplasia and lamellar fusion with an abundance of eosinophilic granule cell-like cells. After solar salt solution treatment, damaged gill structures in the fish almost recovered within 5 days. The present study demonstrates that mud loaches transported from China suffer from skin and gill damage and physiological dysfunction which may increase the mortality and morbidity. Moreover, saline treatment might alleviate the stress responses and ionic/osmotic imbalances, and help heal gill damage.

• 대한가정학회지
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• 제17권4호
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• pp.35-42
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• 1979

The effects of salt concentration on the qualities of cooked egg preparations were evaluated. Diluted egg samples which contained different amounts of slat were prepared by diluting whole egg fluid with rice washing, anchovy stock , or distilled water. After heating them rapidly, hardness, gel strength, and amount of syneresis were determined along with the performance of sensory test. the pH of the diluted eggs also measured before heating. Results obtained from these experiments are summarized in the following. 1. The pH of whole egg, egg yolk, and egg white was 7.32, 6.31, and 8.41 , respectively. 2. The pH whole eggs after addition of diluting solutions and salt showed a little differences over the whole salt concentration as follows. distilled water dilution > anchovy stock dilution > rice washing dilution 3. The hardness and gel strength of cooked samples were increased with the increase of salt concentration in the range of low salt concentrations of all diluting solution. These physical properties marked maximal values at salt concentration of 3% and then decreased as salt concentration increased. 4. Amount of syneresis decreased as salt concentration increased regardless of all diluting solutions used. 5. In sensory test, 1% salt concentration were scored good by the panel members regardless of diluting solutions which showed no significant difference among three diluting solutions.