• Journal of the Korea institute for structural maintenance and inspection
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• v.21 no.6
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• pp.132-139
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• 2017

A huge amount of de-icing agent is sprayed during winter to promote traffic safety in cold regions, and the quantity of de-icing agent sprayed has increased each year. The main ingredients in commonly used de-icing agents are chlorides, such as calcium chloride($CaCl_2$) and sodium chloride(NaCl). While calcium chloride is mostly used in Korea and sodium chloride is usually used in the U.S. and Japan, all de-icing agents include chloride ions. The chlorides included in sprayed calcium chloride-based de-icing agents have severe adverse effects, including the corrosion of reinforcing steels through salt damage by infiltrating into road structures, reduced structural performance of pavement or damage to bridge structures, and surface scaling, in combination with freezing damage in winter, as well as water pollution. In addition, the deterioration of paved concrete road surface that occurs after the use of calcium chloride-based de-icing agent accelerates the development of visual problems with traffic structures. Therefore, the present study was performed to prepare an environment-friendly liquid de-icing agent through a reaction between waste organic acids and calcium-based by-products, which are industrial by-products, and to analyze the properties of the de-icing agent in order to evaluate its applicability to road facilities.

• Journal of Soil and Groundwater Environment
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• v.9 no.4
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• pp.15-23
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• 2004

Deicer operations provide traffic safety during winter driving conditions in urban areas. Using large quantities of de-icing chemicals (i.e., $CaCl_2$ and NaCl) can cause serious environmental problems and may change behaviors of heavy metals in roadside sediments, resulting in an increase in mobilization of heavy metals due to complexation of heavy metals with chloride ions. To examine effect of de-icing salt concentration on the leaching behaviors and mobility of heavy metals (cadmium, zinc, copper, lead, arsenic, nickel, chromium, cobalt, manganese, and iron), leaching experiments were conducted on roadside sediments collected from Seoul city using de-icing salt solutions having various concentrations (0.01-5.0M). Results indicate that zinc, copper, and manganese in roadside sediments were easily mobilized, whereas chromium and cobalt remain strongly fixed. The zinc, copper and manganese concentrations measured in the leaching experiments were relatively high. De-icing salts can cause a decrease in partitioning between adsorbed (or precipitated) and dissolved metals, resulting in an increase in concentrations of dissolved metals in salt laden snowmelt. As a result, run-off water quality can be degraded. The de-icing salt applied on the road surface also lead to infiltration and contamination of heavy metal to groundwater.

• Journal of the Korean GEO-environmental Society
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• v.13 no.2
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• pp.5-17
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• 2012

The amount of snow due to global warming and climate change has recently increased. The effective management of snow removal materials will be required. First, on the basis of domestic winter temperature, it is not necessary to get a baseline to less than the freezing point of $-52^{\circ}C$ for the calcium chloride($CaCl_2$) of 30%.. In terms of cost comparison between calcium chloride($CaCl_2$) and sodium chloride($NaCl$), the calcium chloride($CaCl_2$) is 2 to 3 times more expensive, and the supply of the calcium chloride($CaCl_2$) is not produced in domestic country and is in the conditions that have to imports all needed. Accordingly, the effective use scheme of snow removal materials should be considered to multifaceted ways. Thus, the objective of this study is to develop effective method and to replace from calcium choride($CaCl_2$) to sodium chloride($NaCl$) solution in the current snow removal operating system that uses a pre-wetted salt spreading method. The effective method that equals to the quality of the existing snow removal materials was developed in this study through performance tests for deicing chemicals, corrosion test of steel and freezing and thawing tests of concrete.

• Journal of the Korean Society of Food Culture
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• v.4 no.1
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• pp.103-108
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• 1989

Effects of different processes or texture of cucumber pickles fermented in 7% NaCl solution were studied. Cucumbers were treated with different processes: control; preheating in 7% NaCl, 0.04M $CaCl_2$ solution ($60^{\circ}C$, 1hr); combination of preheating and post microwave heating (5 min, midium high level, 2450 Mhz); preheating in the solution which was adjusted to pH 8.5. In each process the pH and total acidity of brine solution, total pectin contents in alcohol insoluble solids (AIS), hot water soluble pectin (HWSP) contents and firmness of cucumber pickles were determined at 0, 5, 10, 15 and 25 days of storage periods. Total pectin contents and the firmness of pickles were decreased during 25 days of storage. Control group showed the lowest value and post microwave heating group marked the highest value in total pectin contents and firmness retention of cucumber pickles. The results of this study indicated that total pectin content seems to correlate with the firmness of cucumber pickles. However, HWSP content did not show any correlation with firmness of cucumber pickles. Post microwave heating method could be used to retain firmness of fermented cucumber pickles.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.3
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• pp.287-298
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• 1995

This study was undertaken to examine the effect of salting in 10% salt solution added 2% calcium chloride on the kimchi fermentation. The addition of calcium chloride extended edible periods of the Kimchi to 4~5 days and increased relatively the hardness of Chinese Cabbage. In the addition of calcium chloride, the activities of amylase and $\beta$ -galactosidase were not high during all periods fermentation. Polygalacturonase and protease activities were low 2~21%, 2~26% all periods fermentation, respectively. There were significant correlations between the delay of ripeness and decreasing enzyme activation. The amount of free amino acid by the treatment with calcium chloride was decreased of 10~16% at the late of fermentation than that of control. the treatment with calcium chloride of the Kimchi was increased hardness, but decreased cohesiveness and gumminess was during all periods fermentation. the adhesiveness was increased at the early of fermentation but decreased at the late of fermentation.

• Proceedings of the Korea Concrete Institute Conference
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• 2008.04a
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• pp.529-532
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• 2008

Domestic area of most be happened chloride deicer damage. Because daily mean temperature is below 0$^{\circ}C$ from the area of domestic most. Use of deicing chemicals has been and will continue to be a major part of highway snow and ice control methods. Chloride-containing chemicals such as calcium chloride or rock salt are main deicers for the road. Extensive use of chloride deicers is, however, not only the source of substantial cost penalties due to their corrosive action and ability to deterioration roadway surface materials but also the source of environmental damages. Particularly, it has been recognized that chlorides present in deicing agents can significantly increase concrete surface scaling. In severe cases, scaling can result in dislodgement of coarse aggregate. This research estimates that pH and test of specific pollutants, dynamic modulus of elasticity for freeze-thaw test of concrete were higher than those NaCl, $CaCl_2$, and NaCl+$CaCl_2$(7:3, w/w), also weight losses for scaling test of concrete were much lower than those of NaCl, $CaCl_2$, and NaCl+$CaCl_2$(7:3, w/w).

• International Journal of Highway Engineering
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• v.8 no.1 s.27
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• pp.55-64
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• 2006

Deicing work is usually considered as a main part of winter road management activity. The deicing includes the physical method which removes snow with tools and the chemical method which melts snow with deicing materials. When removing snow using deicing materials, using excessive deicing materials will cause the environment and budget problems. When deicing materials are used less than the required amount, snow will remain on the road surface. In this research, the performance of deicing marerials has been evaluated and the amount of deicing materials has been determined by the laboratory and the field experiments. Also the adequate usages of deicing materials has been proposed.

• Polymer(Korea)
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• v.37 no.4
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• pp.533-538
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• 2013

Sodium chloride is present in our body fluids, and the blood contains approximately 0.9 wt% salt, which plays an important role in maintaining the osmotic pressure. However, the amount of salt intake has consistently increased, and an excessive intake can be the cause of high blood pressure, etc. In this study, it was investigated in vivo and in vitro whether biocompatible ionic polymers with K or Ca ions can be replaced by Na ions through an ion exchange process to be excreted. Among the polymers, Ca-polystyrene sulfonate, K-polystyrene sulfonate, Ca-carrageenan, and Ca-tamarind had an excellent Na exchange ability in the body temperature, simulated gastric fluid and also simulated intestinal fluid. The mechanism of Na removal by absorption and excretion without changing food taste in the mouth through the insolubility properties of these polymers is expected to be a solution for the current problems related with excess sodium intake.

• Journal of Dairy Science and Biotechnology
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• v.33 no.1
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• pp.47-57
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• 2015

Sodium is an essential nutrient with very important functions, including regulation of the extracellular fluid volume and active transport of molecules across the cell membranes. Since high levels of dietary sodium are associated with a high prevalence of hypertension, prehypertension, and other adverse effects on health, many national and international health organizations (WHO, FAO, etc.) recommend that sodium intake should be significantly decreased. In developed nations, cheese products, from among many processed foods, can cause high salt intake. Hence, there is an urgent need to reduce the content of salt in cheese processing, using various substitutes of sodium chloride (NaCl). In general, salt (NaCl) has been used as a food preservative to limit and (or) kill the growth of foodborne pathogens and spoilage organisms by decreasing the water activity, and to improve texture and flavor. To maintain public health, the salt content in cheese should be decreased without influencing the physicochemical properties of cheese. Therefore, the objective of this review is to outline the upcoming technologies used to reduce the salt content in different types of cheese using various substitutes.