• The Korean Journal of Food And Nutrition
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• v.22 no.2
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• pp.238-245
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• 2009

The principal objective of this study was to investigate the association of variable salts with the hardness of cubed white radish. We analyzed the contents of domestic sun-dried salt, Chinese sun-dried salt, domestic refined salt, Australian rock salt and Australian industrial sun-dried salt in the radish samples. Our assessment of the water content of variable salts showed that domestic refined salt was highest(7.27%) and Australian rock salt was lowest(0.16%). The NaCl contents of variable salts were as follows : 93.23% in refined salt, 93.76% in Australian rock salt, 87.85% in domestic Shinan sun-dried salt and 87.98% in Chinese sun-dried salt. The content of insoluble matter in water were $0.03{\sim}0.05%$ in all salts except 0.85% in Australian industrial sun-dried salt. The pH values of salts were as follows : 8.93 in domestic sun-dried salt, 8.62 in Chinese sun-dried salt, 6.69 in refined salt, 5.83 in Australian rock salt and 6.41 in Australian industrial sun-dried salt. Regarding the mineral component content assays, domestic salt was found to harbor lower Na content but far higher Mg, K, Ca contents than other salts. In our evaluation of the hardness of cubed white radish, we detected a continuous increase in the hardness of cubed white radish soaking in a 4% salt solution of domestic Shinan natural salt, but an initial increase followed by a decrease in the hardness of cubed white radish soaking in a 4% solution of the other salts.

• Transactions of Materials Processing
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• v.21 no.5
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• pp.330-335
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• 2012

Roll formed steel bolts are electrodeposited with Zn-Ni to protect themselves from corrosion. However, white storage stain or white rust(corrosion) is found on Zn-Ni electrodeposited surface of steel bolts when they are exposed to moisture. In this paper a new process is introduced to protect Zn-Ni electrodeposited steel bolt from white storage stain or white rust for a long time under the salt spray test and high humidity test conditions. The better corrosion resistance could be gotten by the additional process of Ni-P electroless deposition and heat treatment to conventional manufacturing method of Zn-Ni coated steel bolt. The corrosion resistance of Zn-Al powder slurry coated steel bolt showed better than that of Zn-Ni electrodeposited one.

• Journal of Microbiology and Biotechnology
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• v.32 no.2
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• pp.248-255
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• 2022

Phlebia sp. MG-60 is the salt-tolerant, white-rot fungus which was isolated from a mangrove forest. This fungus expresses three kinds of manganese peroxidase (MGMnP) isozymes, MGMnP1, MGMnP2 and MGMnP3 in low nitrogen medium (LNM) or LNM containing NaCl. To date, there have been no reports on the biochemical salt-tolerance of these MnP isozymes due to the difficulty of purification. In present study, we established forced expression transformants of these three types of MnP isozymes. In addition, the fact that this fungus hardly produces native MnP in a high-nitrogen medium (HNM) was used to perform isozyme-selective expression and simple purification in HNM. The resulting MGMnPs showed high tolerance for NaCl compared with the MnP of Phanerochaete chrysosporium. It was worth noting that high concentration of NaCl (over 200 mM to 1200 mM) can enhance the activity of MGMnP1. Additionally, MGMnP1 showed relatively high thermo tolerance compared with other isozymes. MGMnPs may have evolved to adapt to chloride-rich environments, mangrove forest.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.72-80
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• 2007

This study was carried out to investigate the effects of various salts on the physical and fermentative characteristics of doughs and on the quality of white pan breads produced using purified salt, Korean solar salt, Chinese solar salt, Mexican solar salt, washed and dehydrated salt, roasted salt, and bamboo salt. In farinogram patterns, dough prepared using the purified salt had the highest water absorption. Extensograms showed that the resistances and resistance/extensibility ratios of the doughs with the solar salts were higher than those with the purified salt. In amylograms, the dough with the bamboo salt had the highest viscosity value. A specific volume was the smallest in the bread with the Korean solar salt (4.11 mL/g), while the largest with the Mexican solar salt (4.85 mL/g). A baking loss rate of the bread prepared with the Korean solar salt (10.34%) was less compared to other samples (10.91 $\sim$ 11.65%). The crust of the bread added with the Korean solar salt showed higher L value and lower a value while its crumb showed the highest b value. A sensory evaluation indicated that significant differences in some characteristics of the breads were observed in the breads prepared with the Korean solar salt and Mexican solar salt. However, flavor, taste, and overall acceptability showed no significant differences among all breads prepared with different salts.

• Culinary science and hospitality research
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• v.18 no.4
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• pp.266-276
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• 2012

Salt, one of the main ingredients to make bread, functions differently according to environmental changes such as usage levels and methods. We examined the effects of yeast soaking time in about 8% salt solution on gas production and fermentation rate of dough and characteristics of white bread. Gas retention, related to gas production and fermentation rate, was the best at the 45 min soaking time. And pH of dough was appropriate to the fermentation in the range of 15 to 45 min of soaking time. Volume and specific volume of bread were best in 45 min soaking time(p<0.001), but the hardness of crumb texture analyzed with TA was the hardest among the samples(p<0.001). Brightness of color(L value) was significantly affected by soaking time(p<0.001), but b value was not considered. According to the preference test, the white pan bread made with 45 min soaking time in salt solution was preferred the most.

• Journal of the Korea Institute of Military Science and Technology
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• v.13 no.2
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• pp.275-282
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• 2010

The improved properties of surface layer can be achieved by so-called "new salt bath nitriding(NSBN)", which has been developed by a domestic company. This process based upon modified traditional salt bath nitriding process, increased hardenability with minimum toughness deterioration. This process also offers not only less white layer surfaces but also more eco-friendly one. That is, NSBN is the new eco-friendly surface treatment technology removing harmful $CN^-$ and toxic gas. According to the research of applying NSBN to Cr-Mo-V steel which has been used in defense industry, showed the improved result of wear resistance and surface hardening than non-coated condition. In further, we expect NSBN to curtail expenses and productivity improvement applied to the various defense industry parts.

• Biomolecules & Therapeutics
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• v.6 no.3
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• pp.269-275
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• 1998

These studies were conducted to investigate the antiinflammatory effects and the mechanism of action of natural products. We used the methods of "carrageenan induced foot edema" , "PAF (platelet activating factor) induced foot edema" , "inhibition test of vascular permeability" , "inhibition test of white blood cell migration" , "formation of granuloma" and "adjuvant induced arthritis" to examine the antiinflammatory erects of Angelica gigas, Ledebouriella seseloides, Ginkgo biloba and Bamboo salt (Jukyom). The oral administration of the water extract of Angelica gigantis radix, the methanolic extract of Ginkgo folium and the aqueous solution of Bamboo salt showed antiinflammatory effect on carrageenan and PAF induced foot edema in SD rat at a dose of 1 g/kg. The same administration of methanolic extract of Ginkgo folium also inhibited the vascular permeability in mice. The aqueous solution of Bamboo salt inhibited the formation of ganuloma in SD rats at a oral dose of 1 g/kg. Angelica gigantis radix seems to have antiinflammatory effect by inhibition of PAF.

• Applied Biological Chemistry
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• v.23 no.1
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• pp.14-22
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• 1980

White and black sesame produced in Korea were defatted with ethyl ether or n-hexane. Defatted sesame meal was extracted with water and salt solution, and protein extraction was precipitated at various pH 1 through 12, with trichloro acetic acid (TCA), tannic acid and ammonium sulfate, respectively. Protein was purified by Sephadex A-25, G-75, G-100 and G-200, and identified its protein fraction by polyacrylamide gel electrophoresis. Amino acids composition of protein in white sesame was analyzed by automatic amino acid analyzer. Protein contents of white sesame, black sesame and sesame meal are 20.5%, 19.2%, and 44.7%, respectively. n-Hexane was the most suitable solvent for extraction of oil from sesame. Crude protein precipitation was better in higher pH. The protein extraction was more effective with the solution containing sodium chloride tinder the pH 8. Globulin in total protein was high and prolamin was less than in other cereal proteins. Glutamic acid contents of white sesame and sesame globulin were 17.1%, and 20%, respectively. Both proteins contained relatively high levels of essential amino acids. 12-13 bands were found in water soluble protein and 2 bands in salt soluble protein were detected by the disc gel electrophoresis, and were identified in both of white and black sesame. The salt soluble protein of white sesame could be purified by Sephadee G-100 and G-200.

• Journal of Conservation Science
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• v.36 no.5
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• pp.368-382
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• 2020

It was confirmed that a white porcelain figurine in underglaze iron was damaged after exhibition. This study analyzes the current state of salt damage on the artifact and identifies the factors contributing to its deterioration by examining the material characteristics of the artifact and exhibition environment. The analysis will thus assist in preparing a conservation scheme for artifacts. The crystallized carbonate on the surface of the white porcelain figurine is a water-soluble alkali salt with high hygroscopicity and high solubility in water. This solubility increases as the temperature increases. The figurine was low-fired at approximately 1000℃. A lead glaze was applied, and thin cracks were formed on the glazed surface, indicating poor surface properties. Our analysis suggested that the showcase used in the exhibition likely created a moist environment resulting from condensation, as it was exposed to high temperature and relative humidity, particularly in comparison to the exhibition room where the temperature was regulated using an air conditioner. In addition, the artifacts in the showcase were exposed to sudden changes in temperature and relative humidity as the air conditioner was repeatedly turned on and off. Therefore, it can be deduced that the soluble salt remaining on the white porcelain figurine moved toward the surface of the relatively weak glaze as a result of the temperature, and the crystallized salt exacerbated surface damage as the moisture evaporated in a dry environment.

• Korean Journal of Materials Research
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• v.27 no.7
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• pp.381-385
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• 2017

In order to replace 14K white gold alloys, the properties of 5K white gold alloys (Au20-Ag80) were investigated by changing the contents of In (0.0-10.0 wt%). Energy dispersive X-ray spectroscopy (EDS) was used to determine the precise content of alloys. Properties of the alloys such as hardness, melting point, color difference, and corrosion resistance were determined using Vickers Hardness test, TGA-DTA, UV-VIS-NIR-colorimetry, and salt-spray tests, respectively. Wetting angle analysis was performed to determine the wettability of the alloys on plaster. The results of the EDS analysis confirmed that the Au-Ag-In alloys had been fabricated with the intended composition. The results of the Vickers hardness test revealed that each Au-Ag-In alloy had higher mechanical hardness than that of 14K white gold. TGA-DTA analysis showed that the melting point decreased with an increase in the In content. In particular, the alloy containing 10.0 wt% In showed a lower melting temperature (> $70^{\circ}C$) than the other alloys, which implied that alloys containing 10.0 wt% In can be used as soldering materials for Au-Ag-In alloys. Color difference analysis also revealed that all the Au-Ag-In alloys showed a color difference of less than 6.51 with respect to 14K white gold, which implied a white metallic color. A 72-h salt-spray test confirmed that the Au-AgIn alloys showed better corrosion resistance than 14K white gold alloys. All Au-Ag-In alloys showed wetting angle similar to that of 14K white gold alloys. It was observed that the 10.0 wt% In alloy had a very small wetting angle, further confirming it as a good soldering material for white metals. Our results show that white 5K Au-Ag-In alloys with appropriate properties might be successful substitutes for 14K white gold alloys.