• Journal of The Korean Society of Integrative Medicine
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• v.10 no.4
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• pp.121-136
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• 2022

Purpose : Marine therapy is an activity that promotes public health such as constitution improvement, immunity improvement, and anti-aging by utilizing marine therapeutic resources such as seawater, mud, seaweed, salt and sea climate. In Europe developed countries, the marine therapy industry has been developing for centuries, with France, Germany, and Israel leading the way. Currently, it has achieved great industrial achievements and is of great help in improving the human health. The purpose of this study is to investigate how marine therapeutic resources benefit to human health, as well as how to study and utilize their efficacy. We analyzed previous research articles related to the effects of marine therapeutic resources. Methods : The study included a total of 830 published literatures in the last 20 years from the Republic of Korea and other contries. PubMed and Google Scholar were utilized to collect the foreign source while the local scientific publications were accessed through the Korean Education and research Information Service (KERIS) and Korean studies Information Service System (KISS). The keywords used to search foreign literature were "marine therapy", "Thalassotherapy", "seawater", "deep seawater", "saline groundwater", "sand therapy", "mud therapy", "hydrotherapy", "seaweed", "Sun light", "sea salt", "marine animal", and "marine microorganisms" were combined, and for the domestic literature, the keywords were "marine therapy", "marine therapeutic resources", "seawater", and "sand". Results : A total of 830 research papers were found as a result of searching for domestic and international papers related to marine therapeutic resources. The collected documents were classified into 175 seawater resources, 259 marine mineral resources, 41 marine environment, and 355 marine organisms. The efficacy of each marine therapeutic resources was analyzed. By resources type, there were about 213 papers on the efficacy of seaweed, followed by about 175 papers on seawater, 142 on microorganisms, 124 on mud/peat, and sand, salt, minerals and others are appeared in order (Table 1). Conclusion : Korea has the highest marine biodiversity index, excellent tidal flats, four distinct seasons, and various sea environments of the East sea, Yellow sea, South sea and Jeju sea. For this reason, Korea has a much more diverse marine therapeutic resources than other advanced countries in the marine therapy industry. prebiously, we thought that the sea was only valuable as a shipping port and fishery industry. But now, it been shown that the ocean can become a new industrial field which can contribute to human health and well-being by providing healing and therapy to people through the gift of marine resources.

• Current Research on Agriculture and Life Sciences
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• v.4
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• pp.70-76
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• 1986

The purpose of this study is to offer the basic data of the tidal river development program by grasping the diffusion between the high density-sea water and the low density-fresh water in the tidal river. The tidal range of Hyungsan river which flows at Youngil bay in Pohang was selected to analysis the phenomenon of density current. The results obtained are as follows ; The tide of Youngil bay was one time a day, 0.104m in high tide difference and 0.085m in mean tidy difference. The change of sea level by tide was negligible. The volume of reserved water by sea water was $2,700,000m^3$ and available water of irrigation was $1,200,000m^3$ that salt density is below $750{\mu}{\mho}/cm$ out of total volume. Salt intrusion phenomenon by density current was a little water level change, however, it become a salt wedge type by the much salt invasion during the spring tide and it makes a well-mixed type by the retreating salt wedge during the neap tide. As long as there were some density differences between sea water and fresh water, net upstream flow was existed along the bottom of water way from the estuary to the upstream channel.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.8
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• pp.996-1002
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• 2009

This study was carried out to improve quality and increase anticancer effect of baechu kimchi by changing various kinds of salt. The baechu cabbages were brined with purified salt (P), natural sea salt (NS), natural sea salt without bittern (NS-B) or baked (Guwun) salt (G) and mixed with other ingredients. Thereafter, the kimchis were fermented for 7 days at $15^{\circ}C$. The changes in pH and acidity of the P and G kimchis were slower than those of NS and NS-B kimchis. NS-B and G kimchis promoted the growth of Leuconostoc sp.; however, it inhibited the growth of Lactobacillus sp. when compared with P and NS brined kimchis. The sensory evaluation results indicated that NS-B and G kimchis were better than P and NS kimchi in taste, color and overall acceptability. Rheological property of texture (cutting strength) of NS-B and G brined kimchis was also much better. Anticancer effects of the kimchi juices and methanol extracts were investigated on AGS human gastric adenocarcinoma cells and HT-29 human colon carcinoma cells by MTT assay. NS-B and G kimchis significantly retarded the growth of both cancer cells compared to P and NS kimchis. From these results, kind of salt is very important when kimchi is prepared. It proved that removing bittern from natural sea salt is good ancient tradition when brining the cabbage. Using the baked salt is also a better method to improve the quality and anticancer effect of kimchi.

• Journal of Environmental Science International
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• v.27 no.7
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• pp.597-610
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• 2018

This study observed particulate matter ($PM_{2.5}$ and $PM_{10}$) in the downtown area of Jeju City, South Korea, to understand the chemical composition of particulates based on an analysis of the water-soluble ionic species contained in the particles. The mass fraction of the ionic species in the sampled $PM_{10}$ and $PM_{2.5}$ was 44.3% and 42.2%, respectively. In contrast, in Daegu City and Suwon City, the mass fraction of the ionic species in $PM_{2.5}$ was higher than that in $PM_{10}$. The chloride depletion percentage of $PM_{10}$ and $PM_{2.5}$ in Jeju City was higher than 61% and 66%, respectively. The contribution of sea-salt to the mass of $PM_{10}$ (5.9%) and $PM_{2.5}$ (2.6%) in Jeju City was similar to that in several coastal regions of South Korea. The mass ratio of $Cl^-$ to $Na^+$ in the downtown area of Jeju City was comparable to that in some coastal regions, such as the Gosan Area of Jeju Island, Deokjeok Island, and Taean City. The mass fraction of sea-salt in $PM_{10}$ and $PM_{2.5}$ was very low, and the concentration of sodium and chloride ions in $PM_{10}$ was not correlated with those in $PM_{2.5}$ ($R^2$ < 0.2), suggesting that the effects of sea-salt on the formation of particulate matter in Jeju City might be insignificant. The relationship between $NH_4{^+}$ and several anions such as $SO_4{^{2-}}$, $NO_3{^-}$, and $Cl^-$, as well as the relationship between the measurement and calculation of ammonium ion concentration, suggested that sea-salts may not react with $H_2SO_4$, and $(NH_4)_2SO_4$ may be a major secondary inorganic aerosol component of $PM_{2.5}$ and $PM_{10}$ in Jeju City.

• Journal of the Korean Society of Food Culture
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• v.26 no.6
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• pp.554-561
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• 2011

The nutritional value of kimchi is gaining global focus along with new possibilities and uses for the various salts used in making kimchi. The purpose of the study is to conduct research on the uses of various salts and investigate the consumer recognition of salt use in kimchi preparation. The findings are from 824 consumers over 19 years old from 15 locations who participated in this questionnaire via one-to-one interviews from September 23rd to October 14th, 2009. The results of the questionnaire show that when customers cooked, 71.9% used solar salt, 62.2% used flower salt (refined salt), 27.4% used Hanju salt (purified salt), 59.0% used processed salt (roasted salt), 47.4% used bamboo salt, 69.4% used Mat salt (table salt), and 18.2% used low sodium salt. The most preferred origin of salts was domestic. Most customers salted Chinese cabbage while preparing kimchi. Consumers showed low perceptions of different salts used in kimchi production, and did not exactly recognize the characteristics of various salts. The preferences for domestic and solar salts were very high, while the preference for sea salts was low. In conclusion, various types of salts could improve the quality of kimchi. This study hopes to help consumers produce better kimchi to match different needs. Therefore, attention should be paid to promoting the characteristics of various salts influencing the quality of kimchi.

• Journal of Ocean Engineering and Technology
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• v.21 no.4
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• pp.61-65
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• 2007

In this research, we have developed a manufacturing process for seawater salt by horizontal spray drying technique using the deep ocean water and seaweed(sea tangle). Deep ocean water, strong acidic electrolyzed water and strong alkaline electrolyzed water were used as extraction solvent of seaweed. Sodium content in seaweed extract solution by strong alkaline electrolyzed water was 1.63(mg/g), which was 3.5 times lower than of seaweed extract by strong acidic electrolyzed water. Major mineral content(Na, K, Ca) in seawater salt by deep ocean water were higher than strong acidic electrolyzed water and strong alkaline electrolyzed water. On the contrary, Mg contents in seawater salt by deep ocean water were lower than strong acidic electrolyzed water and strong alkaline electrolyzed water. Based on the results of seawater salt production using seaweed, it is possible to make law-salt efficiently.

• Journal of Ecology and Environment
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• v.42 no.1
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• pp.12-19
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• 2018

Background: The objective of this study was to determine the relationship between soil environmental factors and halophyte distribution in the west coast of South Korea. Soils of our study sites were categorized into two groups: salt marsh and estuary marsh. Results: Salinity was higher in the salt marsh group than that in the estuary marsh group. However, total nitrogen, silt, and clay contents were higher in the estuary marsh group than those in the salt marsh group. Although altitude had a wider range in the salt marsh group, the mean altitude was higher in the estuary marsh group than that in the salt marsh group. Annual halophytes of seed propagation species were distributed parallel to the coast line on salt marsh. Higher coverage of vegetation was found in the area closer to the coast line. Plant density was higher near dead parental plants in estuary marsh, showing less difference in area that was more distant from the coast line. Conclusions: Results of canonical correspondence analysis (CCA) for vegetation distribution and sediment environmental factors and germination analysis in the coast line showed significant relationship with halophyte distribution. Therefore, they can be used as an indicator of coastal plant movement due to sea level rise.

• Journal of the Korean Society of Food Culture
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• v.37 no.1
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• pp.61-72
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• 2022

This study investigated the minimum salt concentration required for achieving the optimal quality characteristics of sauerkrauts made by adding 0.5, 1.0, 1.5, 2.0, and 2.5% (w/w) of sea salt to cabbage according to the fermentation period. For evaluating the quality characteristics, we measured the microorganisms (lactic acid bacteria, yeast, and coliform group), pH, total acidity, salinity, chromaticity, and hardness every 24 hours. The lactic acid bacteria were identified and analyzed, and acceptance test was carried out on the 4^th day of fermentation. The results showed that the salinity of 0.5, 1.0, 1.5, and 2.0% sauerkrauts on the 4^th day of fermentation was lower than the average salinity of Baechu-Kimchi. The 0.5, 1.0, 1.5, and 2.0% sauerkrauts had significantly higher lactic acid bacteria than the 2.5% sample, and the coliform group was not detected after the 5^th day of fermentation. Among the microbes identified, Weissella cibaria JCM 12495 was found only in domestic sauerkraut, in addition to Lactococcus lactis NCDO 604, Leuconostoc citreum JCM 9698, and Lactobacillus sakei DSM 20017. The results of the acceptance test show that 1.0 and 1.5% sea salt sauerkraut had significantly higher overall acceptance compared to the other samples. In conclusion, sauerkraut with a salt concentration of 1.0 and 1.5% (w/w) had abundant lactic acid bacteria and excellent sensory properties, suggesting that the production of low-salted sauerkraut can be adopted to reduce consumer salt intake in the future.

• Membrane Journal
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• v.1 no.1
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• pp.5-12
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• 1991

Since the discovery of the Loeb-Sourirajan reverse osmosis membrane, thirty years have passed and many membrane technologies and new membranes for applications have been developed in the world. In the early stage of these developments Japan has not contributed much, but from the middle of 70ties Japan has started its own R&D projects starting from the desalination technology, and now various private industries and government ministries are actively engaging in R & D of membrane technologies in Japan. In Table 1 the chronological developments of important events of developments and projects relating membrane technologies inside and outside of Japan are introduced and their details will be explained. The first membrane technology applied in the Japanese industry was a electrodialysis(ED) process using ion-exchange membranes. These membranes were first developed in early 50ties and the Japanese government decided to use this method for concentration of sea-water to produce salt, which was then produced by solar evaporation. This development program started from 1960 by the Japan Monopoly Corp.(at that time). To apply ED process for sea-water concentration it was necessary to develop ion-exchange membranes having very low electric resistance to avoid energy loss due to Joule heat, and those having selectivity to permeate single valent ions only to avoid scale formation in the ED stacks. Three Japanese companies, Asahi Glass, Asahi Chemical and Tokuyama Soda, have succeeded to develop such membranes, and until 1971 all of the seven salt manufacturing companies had adopted ED for production of food salt.

• Food Science of Animal Resources
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• v.35 no.4
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• pp.515-523
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• 2015

The effects of reducing fat levels from 30% to 20% and salt concentrations from 1.5% to 1.0% by partially substituting incorporated phosphate and sea mustard were investigated based on physicochemical properties of reduced-fat / low-NaCl meat emulsion systems. Cooking loss and emulsion stability, hardness, springiness, and cohesiveness for reduced-fat / low-NaCl meat emulsion systems with 20% pork back fat and 1.2% sodium chloride samples with incorporation of phosphate and sea mustard were similar to the control with 30% pork back fat and 1.5% sodium chloride. Results showed that reduced-fat / low-NaCl meat emulsion system samples containing phosphate and sea mustard had higher apparent viscosity. The results of this study show that the incorporation of phosphate and sea mustard in the formulation will successfully reduce fat and salt in the final meat products.