• Journal of Pharmaceutical Investigation
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• v.22 no.2
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• pp.97-104
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• 1992

The purpose of this study was (i) to determine whether protease inhibition by medium chain fatty acids such as sodium caprate, sodium caprylate and sodium laurate led to suppression of insulin proteolysis over a range of insulin concentrations and (ii) elucidate preventing effect of the enhancers on molecular self-association of insulin in pH 7.4 phosphate buffer isotonic solution. To this end, the rate of insulin proteolysis in nasal tissue supernatants of the albino rabbits was determined in the presence of $0.1{\sim}2%$ sodium caprylate, sodium caprate and sodium laurate at insulin concentrations ranging from $5\;to\;100\;{\mu}M$. At fatty acid salts concentration lower than 0.5%, insulin proteolysis was accelerated but the enhancers of high concentration (>1%) reduced the rate of insulin proteolysis. These effects were dependent upon insulin concentration and chain length of fatty acid salts. Circular dichroism spectra of insulin solutions were then determined. Monomer fraction of insulin was increased with increasing sodium caprate. Therefore, half-life decrease of insulin at low concentrations of the enhancers was attributed to deaggregation of insulin by the enhancers, increasing the proportion of monomers available for nasal proteolysis. And the increase of half-life at high concentration of the enhancers was attributed to inhibitory effect on protease rather than the effect of monomer fraction.

• Korean Journal of Food Science and Technology
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• v.22 no.6
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• pp.707-710
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• 1990

To extend the shelf-life of kimchi, effective temperature in preparing room and salts concentration of product were monitored. The temperature in preparing room was excellent at $15^{\circ}C$ than $25^{\circ}C$ and effective salt concentration was 3.0% for storage. Under the these conditions, preservation temperature was desirable at $-1{\pm}1^{\circ}C$ and can be stored over 120 days. When the storaging temperature was $-5^{\circ}C$, it showed to freeze the tissue and juice of kimchi. The advisable packing time for storage was just after mixing.

• Journal of the Korea institute for structural maintenance and inspection
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• v.26 no.1
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• pp.1-9
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• 2022

De -icing salts have been used commonly in areas where snow or ice is a seasonal safety hazard for roadway, however, the salts is one of main causes on serious deterioration of road infrastructures in crowded urban city like Seoul. In order to establish maintenance strategy of road infrastructures under de-icing salts laden environment, it is necessary to examine environmental characteristics and its response to the existing facilities. The purpose of this study is to evaluate the deterioration environment of road infrastructures. Additional purpose is to develop a design model and details for durability design of infrastructures under de-icing salts laden environment, considering mainly a build-up rate of surface chlorides. Concentration of external chloride solution and surface chloride content were calculated at the level of average de-icing salts for 5 years, ratio of auxiliary road of 17.5 to 30%, and effective exposure area to snow 50 to 80%. The chloride build-up rate was 0.073 ~ 0.077% / year and the maximum surface chloride content was calculated to be 2.2 ~ 2.31% by concrete wt. This study is expected to be used for establishing integrated strategy of road infrastructures, such as predicting chloride profiles or degree of chemical corrosion to exposure concrete.

• Korean Journal of Food Science and Technology
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• v.23 no.2
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• pp.123-128
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• 1991

Addition of two different salt mixtures of sodium phosphates, Ca-EDTA, $NaNO_2$ and sodium citrate were investigated for their effects on relative viscosity, textrue, sensory properties of kimchi and solids contents of kimchi and kimchi liquid during fermentation at $4{\sim}3.5^{\circ}C$. The salt mixtures were added into half fermented kimchi with the concentration range of $0.001{\sim}0.01\;M$. The results showed that higher values in viscosity of kimchi liquids were obtained for those fermented at low temperature and with salts mixtures added. The hardness of Chinese cabbage was gernerally increased until pH 4.0 reached and then decreased thereafter for those fermented without salts mixture. However the salts added kimchi showed no decrease and a slightly harder texture measured at the late stage of fermentation. Soluble solids concentration steadly decreased in kimchi liquids for those salts mixture added while those without salts mixture were initially increased followed by slow decrease. Comparison of sensory properties showed that the degree of changes was reduced when salt mixture was added. Higher scores in fresh-sourness and acidic taste, hardness and chewiness in texture and lower moldy odor were obtained when the data was compared for those kimchi having the pH range of $4.0{\sim}4.2$.

• Korean Journal of Plant Tissue Culture
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• v.28 no.6
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• pp.341-346
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• 2001

To investigate the effects of MS medium strength and nitrogen concentration on bulblet formation from bulblet scale segment culture and bulblet growth from bulblet of Lilium oriental hybrid 'Casa Blanca', asiatic hybrid 'Mona', and longiflorum hybrid 'Hinomoto', 0.5∼2.0 strength of MS salts and 30∼120 mM nitrogen concentrations of MS medium were examined in vitro. The number of bulblets from bulb scale segment was favored in the strength of 0.5∼1.0 strength of MS salts or 30 mM total nitrogen concentration of MS medium in three cultivars. But the growth of bulblets formed in vitro was promoted in the 2 strength of MS medium or hight concentration of total nitrogen of MS medium up to 120 mM in three experimented cultivars.

• Journal of Environmental Health Sciences
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• v.27 no.3
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• pp.107-112
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• 2001

This work reports the application of a hollow fiber module(HFM) for Cr(VI) extraction from heavy metal salts mixed solution by using microporous hydrophobic hollow fiber module. In HFM configuration, the organic extraction used for the extraction of Cr(VI) was di-(2-ethyl hexyl) phosphoric acid(D2EHPA) diluted with n-heptane. The study of HFM includes the influence of hydrodynamic and chemical condition, i.e., the flow rate of feed solution, the time of reactive extraction, the concentration of feed solution, and the pH of aqueous phase solutions. Several experiments with synthetic solution of different mixed components system of Cr(VI) solutions established optimum condition to achieve a clean separation of Cr(VI). It was possible to separate Cr(VI) in the presence of metal salts mixed solution, such as Zn(II), Ni(II), Cu(II), and Cd(II) using the HFM technique.

• Microbiology and Biotechnology Letters
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• v.25 no.4
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• pp.408-413
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• 1997

It was studied in order to improve the yield of serrapeptase production in fermentation that organic nitrogen sources play important roles not only as inducer, repressor and activator, but also nitrogen sources. From the investigation of the effect of Na-caseinate on the induction of serrapeptase production, it was elucidated that real inducer was leucine and strong repressor was cysteine, which were produced through hydrolysis of proteins. Serrapeptase production was strongly induced by Na-caseinate in culture time 12 hrs, but was weakly induced before and after that time. Therefore fed batch culture where partial amount of Na-caseinate is added in 12 hrs, is better than batch culture where total amount of Na-caseinate is added at the beginning. Cysteine, methionine, MgSO$_{4}$, and so on, sulfur-containing materials, repressed the serrapeptase production. In the addition of mineral salts, chlorinated salts is better than sulfated salts because of sulfur repression. The synergic effect of soybean meal with Na-caseinate on the serrapeptase production resulted from Mn$^{2+}$ contained in soybean meal, of which the optimal concentration is 4 mM in enzyme production.

• Journal of the Korean Chemical Society
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• v.14 no.3
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• pp.263-269
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• 1970

A theory of surface tension developed by using the approximation that the surface of liquids consists of a monomolecular layer has been applied to the molten salts (NaCl, KCl, NaBr, KBr) and the strong electrolyte solutions. By considering that the ionic forces are the long-range forces and with the use of the partition functions developed, the surface tension of molten salts and strong electrolyte solutions has been calculated. The results show good agreement between theory and experiment at various temperatures and over a wide concentration ranges (0.1-4.0m)

• Biotechnology and Bioprocess Engineering:BBE
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• v.9 no.3
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• pp.207-211
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• 2004

Predispersed solvent extraction (PDSE) of succinic acid with Tri-n-octylamine (TOA) dissolved in 1-octanol from aqueous solutions of 50 g/L succinic acid was examined. It was found that the equilibrium data in PDSE was equal to that in conventional solvent extraction in spite of the lack of mechanical mixing in PDSE. The influence of salts on succinic acid extraction and the stability of colloidal liquid aphrons (CLAs) were also investigated. Results indicated that in the presence of sodium chloride, less succinic acid was extracted by CLAs and the stability of CLAs decreased. However, the stability of CLAs was sufficient to make PDSE practically applicable to real fermentation broth, considering the concentration range of salts in the fermentation process for succinic acid.

• International Journal of Industrial Entomology and Biomaterials
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• v.27 no.2
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• pp.326-328
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• 2013

Sericin undergoes gelation by the structural transition from random coil to b-sheet transition. In the present study, the gelation time of sericin solution was investigated in the presence of NaCl, KCl and $CaCl_2$. The addition of salts delayed the gelation time, and $CaCl_2$ had the most pronounced effect, which delayed about 8 h at maximum. The gelation time increased with the concentration of salt. The transition of secondary structure of sericin was retarded in the presence of salt. The effect of salts on the gelation time of sericin might be due to the solvation effect of relevant cation.