• Proceedings of the KIEE Conference
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• 2000.07c
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• pp.1782-1784
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• 2000

This paper present the result of the investigation, the distribution of salt contamination with the influence of. geographical condition. To get the ESDD data, a conventional brush washing method was adapted, and IC(ion chromatography) was used to measure the quantity of anions, such as $Cl^-$ and ${SO_{4}}^{2-}$. And we make an analysis on the distribution of salt contamination with the increase of distance from shore. With 10 month ESDD data, we seek the 95% ESDD value with interpolation method. With these analyses, we had obtained the formulation concerned with the distance from sea. And could know the composition of contamination.

• Magazine of the Korean Society of Agricultural Engineers
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• v.57 no.4
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• pp.16-24
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• 2015

Desalination technology is a process to remove salt from water. There are three classified In accordance with the concentration of salt The concentration of sea water 15,000~50,000mg/l, brackish water 1,500~15,000mg/l, desalination less than 500mg/l.. In general, salt to remove for using a pre-treatment UF filter, but this study is new pre-treatment technology RO Membrane process technology Suspended particulate matter is said most were treated at the pre-treatment equipment, wheat affluent particulate material was removed from the MF filter. Influent SS 16.2mg /l The treatment was effective in treatment 0.05mg /l of 99% is removed. COD is reduced to 60% in the pre-treatment device, after treatment was reduced to 30% RO membrane. Influent COD 10.2mg/l treatment was removed 1.9mg/l. The removal rate is 81.9%. Desalination removes the ionic substances in the RO Membrane. Influent EC $978.8{\mu}s/cm$ and treatment showed a result of $18.7{\mu}s/cm$.

• Preventive Nutrition and Food Science
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• v.3 no.3
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• pp.221-224
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• 1998

Toha-jeot, salt-fermented Toha shirmp(caridina denticulata denticulata DeHAAN) is a traditional fermented food in Korea. Samples of Toha-jeot used in the present study were a low-salt group of 15% sodium chloride(L), a high-salt group of 23% sodium chloride(H), a 50% conventional soybean sauce group(S), a low-salt group contraining 2% wheat bran (W2%-L) , a high -salt group containing 2% wheat bran(W2%-H), a low-salt group containing 4% wheat bran(W4%-L)and a high-salt group containing 4% wheat bran (W4%-H). These seven groups were refrigerated at 4 $\pm$1$^{\circ}C$ and then taken out for analysis at theree month intervals. We investigated the functional components of Toha-jeot during fermentation . Long fermentation of Toha-jeot lowered the viscosity of chitin and tended to reduce the distribution of molecular weight. THe formation of chitin oligosaccharides on the other hand, increased significantly. After nine months of fermenttion, chitin oligosaccharides(M.W. 823~1789) constituting 24.75% of Toha chitin were produced in the sample of W2%-H. During the same period, chitin oligosaccharides(M.W.1436-1879) constituting 66.30% of Toha chitin were produced in the samples of S. However, chitin oligosaccharides were not produced in Jeotsaeu-jeot made of sea-water shrimp when fermented for six months.

• Journal of the Korea Institute of Building Construction
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• v.2 no.2
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• pp.165-172
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• 2002

A reinforced concrete building neighboring in Pusan or Ulsan where is directly exposed to salt water contrasting with other in land areas contains much salt content percolated from the outside that the high salt content percolates and diffuses through the inside of reinforced concrete; therefore, an immovable tunic surrounding it begins to be destroyed and eroded with high speed. At the time, the cross-sectional area and volume expansion of re-bar reinforcing result in being cracks make a rapid progress gradually until they appear in the surface of the one, the phenomenon such as being a thin layer or falling off the part of it causes a lowering of its durability and might collapse the concrete construction. So far, we've investigated into salt content of reinforced concrete constructions neighboring in a seaside district and damage by carbonation, and we came to a conclusion as follows: $\circled1$ Under the oceanic circumstance a concrete construction is influenced by sea water directly that contains much amount of salt content contrasting with other constructions on inland areas. $\circled2$ Because of chloride penetration the carbonation of reinforced concrete made a rapid progress until more than the covering thickness of re-bar. $\circled3$ An old reinforced concrete building which has been piled up salt injury and proceeding the carbonation of its cross-sectional area. $\circled4$ According to rapidly cracking from the inside to surface of reiforced concrete, the phenomenon of being a thin layer or falling off the part of reinforced concrete results in a lowering of durability and shortening the life-time of concrete construction itself.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.5
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• pp.393-399
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• 2001

Effects of various types of salts (commercial low salt, sea salt, refined salt, and bamboo salt) and concentrations (0, 3.0 and 5.0% ) on the growth of yeasts isolated from Kimchi were investigated. The isolated yeasts used in the study are as follows : Saccharomyces cerevisia, Sporobolomyces albo-rubescens, Issatchenkia orientalis Cryptococcus luteolous, Ustilago maydis, Candida humilis, Pichia onychis, Cadida nitratophila, and Pichia jadinii. The growths of the yeasts were inhibited against each salt concentration. The growths of Candida sp. isolated from the later stage of fermentation was strongly inhibited against 5% concentration of salt. On the other hand the induction phase of Issatchenkia orientalis isolated at the early stage of fermentation was the quickest among all the tested yeasts. Among the salts, bamoo salt was found to be strongest inhibitor of the growth of yeasts.

• Journal of the Korea Institute of Building Construction
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• v.11 no.6
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• pp.627-633
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• 2011

Evaluation of the amount of chloride ion coming from the sea is very important in assessing the life expectancy of Reinforced Concrete structures. Developed in Japan, the incoming salt collector has been used to this day. Unfortunately, the incoming salt collector has had a bad reputation, which is caused by backward wind. Backward wind causes a reduction of the amount of salt collected in collector's gauze. The collector was developed to eliminate the effect of backward wind. Simulation test in the laboratory and site measurement were performed to determine the amount of incoming salt according to the height. The performance was verified through analytic and experimental methods.

• Journal of the Korean Society of Industry Convergence
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• v.25 no.4_2
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• pp.595-602
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• 2022

This study was conducted to investigate the characteristics of apple fermentation when different types of salt were used during apple fermentation, and when salt was added or not. The pH decreased in all experimental groups during the fermentation process, and the final pH was 4.72-3.31. The sugar content was 17.8-18.5 °Brix, the lowest in the sea salt (FAS), and the highest in the control group (FA). The acidity was measured as 0.48-0.56%, which was high in the control group (FA), and was 0.83-1.06% on the 7th day of final fermentation. The alcohol content was generated from the 5th day of fermentation, and the control group (FA) showed a distribution of 39.23-29.4%, and the alcohol content was higher in the control group than in the experimental group, As for the total polyphenol content and total DPPH content, it was confirmed that the purified salt (3.11 mg GAE/mL) showed the highest total polyphenol content than the control (2.25 mg GAE/mL). When salt was added, the fermentation progress was excellent, and when the salt concentration was high, it was confirmed that the possibility of apple fermentation was high.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.1
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• pp.119-125
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• 2005

A kind of mineral water obtained from the basing of deep under the sea was reported to have a characteristic mineral composition and its effect on the quality of Kimchi was evaluated in this study. Kimchi samples were prepared with NaCl and the mineral water under rock floor as sources of salt together with fermented seafoods and fermented at 20 for 6 days. The qualities of Kimchi were evaluated by analyzing the pH, acidity, number of viable cell, lactic acid bacteria, sensory properties and texture profiles during fermentation. The pH and total acid contents were not different among Kimchi samples. The microbiological changes were not observed in the samples. The sensory scores of Kimchi containing NaCI and fermented sandlance sauce, and of Kimchi containing the mineral water under sea rock floor with fermented seafoods were significantly higher than those of the others. On the other hand, Kimchis prepared with NaCl alone or mineral water under sea rock floor alone earned the lowest sensory scores among the tested samples with an exception of firmness of the sample made with the mineral water. As the Kimchi fermentation proceeds, the hardness value of Kimchi prepared with the mineral water became higher than that of Kimchi with NaCl. This study suggests that the mineral water under sea rock floor could be useful to keep the texture of Kimchi firm during the fermentation.

• Mycobiology
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• v.45 no.3
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• pp.150-159
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• 2017

This study analyzed the distribution of endophytic fungi in 3 coastal environments with different climatic, geographical, and geological characteristics: the volcanic islands of Dokdo, the East Sea, and the West Sea of Korea. The isolated fungal endophytes were characterized and analyzed with respect to the characteristics of their host environments. For this purpose, we selected common native coastal halophyte communities from three regions. Molecular identification of the fungal endophytes showed clear differences among the sampling sites and halophyte host species. Isolates were also characterized by growth at specific salinities or pH gradients, with reference to previous geographical, geological, and climate studies. Unlike the East Sea or West Sea isolates, some Dokdo Islands isolates showed endurable traits with growth in high salinity, and many showed growth under extremely alkaline conditions. A smaller proportion of West Sea coast isolates tolerate compared to the East Sea or Dokdo Islands isolates. These results suggest that these unique fungal biota developed through a close interaction between the host halophyte and their environment, even within the same halophyte species. Therefore, this study proposes the application of specific fungal resources for restoring sand dunes and salt-damaged agricultural lands and industrialization of halophytic plants.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.6
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• pp.689-695
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• 2013

Flounder Verasper moseri Jordan et Gilberu sikhae is a traditional salt-fermented food in Korea. We investigated the optimal processing conditions for desirable quality-controlled flounder sikhae by analyzing the physiochemical properties, microbiological species, and organoleptic properties. The optimal fermentation temperature, salt concentration, and fermentation period for preparing flounder sikhae of acceptable quality were $10^{\circ}C$, 4%, and 14 days, respectively. The amino-N and volatile basic nitrogen (VBN) contents of rhe acceptable quality flounder sikhae were 243.65 mg/100 g and 44.25 mg/100 g, respectively.