• Journal of Korean Society of Forest Science
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• v.104 no.1
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• pp.84-89
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• 2015

The effects of dip treatments of chemicals (ascorbic acid, citric acid, calcium chloride: 1% solution) and physicals (vacuum packing, $50^{\circ}C$ distilled water) on the browning and quality of 'Daebo' peeled chestnut were studied. During the storage, the surface color of the samples showed higher ${\Delta}E$ values and lower L values than that of the initial sample. The color with the normal packing treatment hardly changed, unlike in the chemical and physical treatments. The calcium chloride treatment showed less color change than other treatments. The marketable quality was maintained for 10 days with the normal packing and for 35 days with the chemical and physical treatments. Thus, the chemical and physical treatments, especially with vacuum packing after 1% calcium chloride treatment, extended the shelf-life of the 'Daebo' peeled chestnut by inhibiting the browning.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.3
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• pp.123-133
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• 1994

The ground pork patties were made to add two level of sodium chloride(2.5%, 3.0%) and replace part(50%) of the sodium chloride(NaCl) with either potassium chloride(KCl), magnesium chloride(MgCl2) or calcium chloride(CaCl2). These samples were analyzed for their chemical composition, VBN value, TBA value, microbial counts, and cooking loss. The ground pork with NaCl 2.5% was more desirable in saltness than the ground pork with NaCl 3.0%. Replacing 50% of the sodium chloride with potassium chloride was more desirable to flavor, color, juiciness, and overall acceptability than replacing 50% of the sodium chloride with either magnesium chloride or calcium chloride. The ground pork with NaCl 2.5% or NaCl 1.25% ＋KCI 1.60% had higher pH value than the ground pork with NaCl 1.25% ＋MgCl2 0.67% or NaCl 1.25% ＋CaCl2 0.79%. The ground pork with the ground pork with NaCl 2.5% had lower VBN value than the ground pork with either NaCl 1.25%＋KCI 1.60%, NaCl 1.25% ＋ MgCl2 0.67%, or NaCl 1.25% ＋CaCl2 0.79%. The ground pork with NaCl 1.25% ＋ CaCl2 0.67% had higher increase in total colony count than the ground pork with NaCl 2.5% or NaCl 1.25% ＋ CaCl2 0.79%. Cooking loss of ground pork with NaCl 2.5% was lowest and cooking loss of ground pork with NaCl 1.25% ＋ KCl 1.60% was highest. Potassium chloride would not be a substitute for sodium chloride in cooking loss and total colony count but potassium chloride more closely approximated the sensory properties of sodium chloride than either magnesium chloride or calcium chloride.

• Journal of the Korean Ceramic Society
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• v.11 no.2
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• pp.11-16
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• 1974

Korean Yung-il bentonite was treated with potassium chloride, zinc chloride, calcium chloride, ferric chloride, or chromic chloride solutions respectively varying their concentration, treating temperature and treating time. The adsorbabilities of methylene blue on these pretreated bentonite were investigated. In the case of treatment with potassium chloride solution, the improvement of the adsorbahility of methylene blue on the products was observed, and in the best result the adsorbability was 1.6 times better than that on the original bentonite. With zinc chloride solution, the optimum adsorbability was a value of 1.7 times better than that on the original bentonite. With ferric chloride, chromic chloride or calcium chloride solution, slight improvement of the adsorbability was observed.

• Korean Journal of Veterinary Research
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• v.34 no.1
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• pp.25-36
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• 1994

The inward tail current after a short depolarizing pulse has been known as Na-Ca exchange current activated by intracellular calcium which forms late plateau of the action potential in rabbit atrial myocytes. Chloride conductance which is also dependent upon calcium concentration has been reported as a possible tail current in many other excitable tissues. Thus, in order to investigate the exsitance of the calcium activated chloride current and its contribution to tail current, whole cell voltage clamp measurement has been made in single atrial cells of the rabbit. The current was recorded during repolarization following a brief 2 ms depolarizing pulse to +40mV from a holding potential of -70mV. When voltage-sensitive transient outward current was blocked by 2 mM 4-aminopyridine or replacement potassium with cesium, the tail current were abolished by ryanodine$(1{\mu}M)$ or diltiazem$(10{\mu}M)$ and turned out to be calcium dependent. The magnitudes of the tail currents were increased when intracellular chloride concentration was increased to 131 mM from 21 mM. The current was decreased by extracellular sodium reduction when intracellular chloride concentration was low(21 mM), but it was little affected by extracellular sodium reduction when intracellual chloride concentration was high(131 mM). The current-voltage relationship of the difference current before and after extracellular sodium reduction, shows an exponential voltage dependence with the largest magnitude of the current occurring at negative potentials, with is similar to current-voltage relationship at negative potentials, which is similar to current-voltage relationship of Na-Ca exchange current. The current was also decreased by $10{\mu}M$ niflumic acid and 1 mM bumetanide, which is well known anion channel blockers. The reversal potentials shifted according to changes in chloride concentration. The current-voltage relationships of the niflumic acid-sensitive currents in high and low concentration of chloride were well fitted to those predicted as chloride current. From the above results, it is concluded that calcium activated chloride component exists in the tail current with Na-Ca exchange current and it shows the reversal of tail current. Therefore it is thought that in the physiologic condition it leads to rapid end of action potential which inhibits calcium influx and it contributes to maintain the low intracellular calcium concentration with Na-Ca exchange mechanism.

• Proceedings of the Korea Concrete Institute Conference
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• 2004.11a
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• pp.509-512
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• 2004

This research is targeting that estimate the effect on cement concrete pavement with type of chloride deicers. In order to this study objective, when chloride deicers were spread on road surface, thermal characteristics test was conducted. Also, skid resistance test according to types and concentration of chloride deicier, road surface conditions were investigated. As a test results, thermal characteristics with kind of chloride deicier could know that sodium chloride(NaCl) is exothermic reactive material, calcium chloride$(CaCl_2)$ is endothermic reactive material. And, in case of mixed salt of the calcium and sodium chloride, it could know that can change to the exothermic or endothermic reaction according to dosage ratios. Skid value by British Pendulum Tester(BPT) has shown that it is seldom difference between the types($CaCl_2$, NaCl, mixed salt) and solution concentrations(0.5, 0.8, 1.0, 4.0, $10\%$) of chloride deicier comparing with tap water except mixed salt($10\%$ solution concentration).

• Food Science and Preservation
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• v.19 no.6
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• pp.813-817
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• 2012

The effects of dip treatments of chemicals (ascorbic acid, cystein, sodium chloride, magnesium chloride, calcium chloride, histidine: 1% solution) and medicinal herbs (Pueraria thunbergiana, Angelica gigas, Dioscorea japonica, Lindera strychifolia, Cnidium officinale, Astragalus membranaceus: 1% extracts), heat shock ($40-60^{\circ}C$ water), and edible coating (albumin, dextrin, sucrose poly ester, whole soy flour: 0.5-4% solution) on the browning degree of fresh-cut 'Fuji' apples were studied. Among the each treatment methods, the surface browning of fresh-cut apples was best retarded by calcium chloride dip, Astragalus membranaceus dip, $45-50^{\circ}C$ heat shock, coating with 3% dextrin or 1% whole soy flour. The results suggest that the treatments of medicinal herbs extracts, heat shock, and edible coating can be used as alternative for the use of chemical agents for the antibrowning of fresh-cut apples.

• Food Science of Animal Resources
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• v.28 no.5
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• pp.567-573
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• 2008

This study investigated the effects of sodium chloride, potassium chloride, potassium lactate and calcium ascorbate on the physico-chemical and sensory characteristics of sodium-reduced pork patties. Pork patties were prepared in 4 ways: T1 (control, 1.0% NaCl), T2 (0.6% NaCl, 0.4% KCl), T3 (0.7% NaCl, 0.3% potassium lactate) and T4 (0.7% NaCl, 0.3% calcium ascorbate). The pH, cooking loss, total plate counts, TBARS (2-thiobarbituric acid reactive substances), surface color (L, a, b) and sensory characteristics were evaluated. The partial substitution of NaCl with KCl and calcium ascorbate decreased the cooking loss and TBARS values, and enhanced microbial stability. The partial substitution of NaCl with potassium lactate significantly decreased TBARS values and enhanced microbial stability, but significantly increased cooking loss compared to the control after 1 and 4 days of storage. However, the surface color and sensory characteristics were not affected by any of the treatments.

• Advances in Computational Design
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• v.1 no.1
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• pp.27-35
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• 2016

The influences of chloride-free components of the cement additive: triethanolamine, triisopropanolamine, sodium hyposulfite and calcium gluconate on the 1d, 3d and 28d compressive strength of cement were investigated by response surface methodology. It found the early strength activators, triethanolamine and sodium hyposulfite could enhance the 1d strength of cement effectively but they did not contribute to the 3d strength enhancement, and further their interaction was able to decrease the 28d strength of cement. Calcium gluconate was not that effective for the strength enhancement on 3 and 28 days when it's simply dosed. However the interaction effect of calcium gluconate with triisopropanolamine could strongly favor the strength enhancement of cement after 3 days. Results indicated it was necessary to focus attention on the potential interactions among the chemical components. And for the concern of four chemicals studied in this paper, it was feasible to formulated a kind of chloride-free cement additive that can be effective for the early strength of cement and its the strength after 3 days.

• Journal of the Korea Furniture Society
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• v.19 no.1
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• pp.83-90
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• 2008

Gypsum-wood composites were made by introducing inorganic substances into wood using calcium chloride, first treating solution, and sodium sulfate, secondary treating solution, by double diffusion process under atmospheric pressure at room temperature. The process conducted as follows: water saturated specimens were soaked in calcium chloride solutions at several concentration. Then the specimens were soaked further in saturated sodium sulfate solution, and they were leached in flowing tap water for 24h. To attain sufficient weight percent gain (WPG) values, the suitable concentration of calcium chloride and soaking time in saturated sodium sulfate solution were 20% and 48h, respectively. Inorganic substances were produced mainly in the lumina of tracheides. It was made sure that these substances were dihydrate gypsum($CaSO_4$ $2H_2O$) by X -ray microanalysis (SEM-EDX). The composites had good fire resistance due to low heat transfer rate of gypsum formed in wood. However, the composites had little decay resistances, because they showed high weight losses by test fungi attacks.

• Journal of the Korean Geotechnical Society
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• v.28 no.3
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• pp.67-75
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• 2012

This paper presents an environment-friendly sand cementation method by precipitating calcium carbonate using plant extracts. The plant extracts contain urease like $Sporosarcina$ $pasteurii$, which can decompose urea into carbonate ion and ammonium ion. It can cause cementation within sand particles where carbonate ions decomposed from urea combine with calcium ions dissolved from calcium chloride or calcium hydroxide to form calcium carbonate. Plant extracts, urea and calcium chloride or calcium hydroxide were blended and then mixed with Nakdong River sand. The mixed sand was compacted into a cylindrical specimen and cured for 3 days at room temperature ($18^{\circ}C$). Unconfined compression test, SEM and XRD analyses were carried out to evaluate three levels of urea concentration and two different calcium sources. As urea concentration increased, the unconfined compressive strength increased up to 10 times those without plant extracts because calcium carbonate precipitated more, regardless of calcium source. It was also found that the strength of specimen using calcium chloride was higher than that of specimen using calcium hydroxide.