• Bulletin of the Korean Chemical Society
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• v.7 no.3
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• pp.163-166
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• 1986

A new paraffin salt bridge was developed for the concentration cell in high pressure system. The emf values of the concentration cells were measured to calculate the activity coefficients of the electrolytic ions depending upon the pressure of the system. The activity coefficients of sodium, chloride and bromide ions increase with the temperature of the cell and decreased, nearly half at 2500 bars, $20^{\circ}C$, with the pressure. These results can be explained to be attributed to the volume change of the hydrated ion due to the electrostriction. The volume change decreased with pressure due to an increase in the degree of the hydration.

• BMB Reports
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• v.34 no.5
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• pp.478-483
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• 2001

We examined the effect of CsCl and spermine on the induction of ornithine decarboxylase (ODC), a key enzyme in polyamine synthesis form Glycine max axes. Transcription of the ODC gene was induced by 0.1 and 1 mM of CsCl, and the amount of putrescine was increased 3.5-fold by 1 mM CsCl treatment. Spermine also induced the expression of the ODC gene in a die dependent manner. However, CsCl provoked an increase in the active phosphorylated ERK (pERK), a central element of the mitogen-activated protein kinase (MAPK) cascade. Our data demonstrates an interaction between the ODC induction and the MAPK signaling pathway, and suggests that the latter may be involved in cell signaling in salt-stressed plants.

• Journal of the Korean institute of surface engineering
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• v.32 no.3
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• pp.219-223
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• 1999

A new additive for semi-brightness finish in nickel electroplating, having a quarternary ammonium salt structure, has been developed in this study. The effectiveness of the new additive was tested in laboratory-scale eletroplating tests as well as in a full-scale factory plating line. An examination of the plated surface showed that the new additive is as good as the one produced by the most commonly used additive in the nickel plating industry. The plated surface was examined by SEM, EPMA, and Reflectance Spectroscopy, and was found to be compatible to the one obtained with commercial additives. The new additive has a shelf life comparable with those of other commercially available additives. The additive developed in this study has an excellent potential to be used commercially.

• Korean Journal of Bronchoesophagology
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• v.4 no.1
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• pp.64-72
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• 1998

This study aimed at observing the effect of diazepam on the contractility of trachealis muscle isolated from canine trachea, possible involvement of central or peripheral type benzodiazepine receptor, and the calcium related mechanism of action of diazepam. Trachealis muscle strips of 15 mm long were suspended in an isolated organ bath containing 1 ml of physiologic salt solution maintained at $37^{\circ}C$, and aerated with 95% $O_2$ /5% $CO_2$. Isometric myography was performed. Diazepam reduced the basal tone concentration dependently, and this inhibitory action was not affected by neither flumazenil, a central benzodiazepine receptor antagonist, nor PK11195, a peripheral benzodiazepine receptor antagonist. Pretreatment with diazepam showed the inhibitory effect on the concentration-response curves to agonists such as bethanechol, 5-hydroxytryptamine and histamine. Diazepam also caused concentration-related inhibition of contraction with potassium chloride 30 mM. The effect of diazepam on the basal tone and potassium chloride-induced contraction with calcium channel blockers were compared. Similar results were obtained in canine trachealis with verapamil, nifedipine and diltiazem. These results suggest that diazepam relax an airway muscle not via specific receptors but by a similar action as calcium channel blockers in canine trachealis muscle.

• The Korean Journal of Food And Nutrition
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• v.7 no.3
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• pp.177-182
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• 1994

The effect of phosphate salt (NafHP04) and sodium citrate on the emulsion stability of soy protein isolate (SPI) in the presence of calcium was investigated in terms of salt concentration and addition order. Both phosphate and citrate salts decreased the solubility of SPI despite their pH enhancing effects. Addition of calcium chloride (CaCl2) significantly decreased ES, which showed nearly negligible at more than 3 mM CaCl2 concentration. When Na2HP04 were added in the presence of 5 mM Cac12, 55 greatly increased up to 20mM concentration, above which however ES decreased. It was found that the addition order of Na2HPO4 and CaCl2 affected ES. The addition of phosphate and subsequent CaCl2 exhibited the higher 55 than the reverse order. In both cases, the overall ES profile was found to be nearly similar to the solubility profile of SPI, indicating the positive relationship between solubility and emulsion stability of SPI in the presence of calcium. Similar trend to the phosphate effect on ES was also observed for sodium citrate in the presence of calcium.

• Nutritional Sciences
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• v.2 no.2
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• pp.76-81
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• 1999

Sodium restricted diets are known to lower blood pressure in salt sensitive, hypertensive patients. Thare is increasing evidence that potassium plays an important role as a protective factor in the regulation of blood pressure. The objective of the current study was to measure parameters of sodium, potassium, and chloride utilization as affected by feeding of substantial quantities of bread made from whole ground white torn meal, whole ground yellow corn meal, and whole ground wheat flour. The breads provided 40 percent of a caloric content of the constant, measured laboratory diet. The 28-day study was divided into an introductory period of 7-days and three experimental periods of 7-days each. Order of assignment to specific treatments for 12 healthy subjects were according to a complete randomized block design. Yellow corn bread diets resulted in the highest potassium retention (243 mg/day) and the lowest urinary sodium and potassium ratio (1.53 $\pm$ 0.26) numerically in comparison to the other test breads. The excretions of sodium and chloride were higher during controlled feeding periods than during the self-selected diet period(p < 0.05). This indicates a response to the higher intake of these electrolytes from the experimental diets than from self-selected diets. There was no significant difference in the effect of white corn bread, yellow corn bread, or whole wheat bread diet on electrolyte status in humans. However, the yellow corn bread diet resulted in a somewhat more favorable urina교 sodium to potassium ratio than that from white corn bread or whole wheat bread diet.

• Journal of Korean Society of Water Science and Technology
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• v.26 no.6
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• pp.27-42
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• 2018

This study analyzed the utility of ammonium chloride ($NH_4Cl$) as a nitrogen source for methanotroph communities. When cultured in nitrate mineral salt (NMS) medium, the methanotroph community we identified four families, seven genera, and 16 type I and type II species of methanotrophs. Among species in the Methylobacter genus, Methylobacter marinus could be actively cultured in NMS medium without NaCl addition. Following the addition of 25 mM $NH_4Cl$, the numbers of the type I genera Methylomonas, Methylococcus, and Methylobacter were increased, whereas the numbers of the type II genera Methylocystis and Methylosinus were decreased after 5 days. In methanotroph communities, certain concentrations of $NH_4Cl$ affected methane consumption and growth of methanotrophs at the community level. $NH_4Cl$ caused a considerable decrease in the methane consumption rate and the expression of soluble methane monooxygenases (sMMOs) but did not inhibit the growth of Methylomonas methanica expressing sMMO. These results could be attributed to competitive antagonism of MMOs due to their direct involvement in ammonia oxidation.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.2
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• pp.49-62
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• 1995

This study was investigated to find effects of soaking-water salt concentration and submaterial on Kimchi taste and fermentation period. several parameters such as pH, acidity, reducing sugar, amino acid and sensory evaluation during fermentation at 2$0^{\circ}C$ were experimented. The results are as follows : As fermentation period increases, pH and content of reducing sugar of Kimchi have decreased. But acidity has increased. Especially, the pH of all samples rapidly decreased to a extent of pH 4.2. During fermentation the acidity and content of reducing sugar in 12% soaking-water were higher than those in 16% and 20%. Content of reducing sugar I Kimchi was observed to play an important role for the overall taste. As a result of sensory evaluation during fermentation, Kimchi in 16%, 2.6% and in 20%, 3.7%. Sensory evaluation revealed that leek-added Kimchi was highly evaluated in crispness, sour taste, flavor and overall acceptability. These results suggested that Kimchi fermented for 4days at 2$0^{\circ}C$ with 16% salt concentration of soaking water and leek as submaterials should taste most desirable.

• Korean Journal of Environment and Ecology
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• v.34 no.4
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• pp.345-354
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• 2020

The purpose of this study was to investigate the effects of soil amendment treatments, such as hydroball, and active carbon, and planting Pennisetum alopecuroides for reducing calcium chloride (CaCl₂) of soil leachate and the growth of Pennisetum alopecuroides. The experiment planted Pennisetum alopecuroides in a plastic pot with a diameter of 10 cm and a height of 9 cm in a greenhouse April-October 2018. The experimental group comprised six treatments, including Non-treatment (Cont.), Hydroball (H), Active carbon (AC), planting Pennisetum alopecuroides (P), hydroball + planting Pennisetum alopecuroides (H + P), and active carbon + planting Pennisetum alopecuroides (AC + P). The dissolution of the CaCl₂ concentration 200ml of 10g/L was irrigated once every two weeks. We measured the growth (plant height, leaf length, leaf width, number of leaves), EC, pH, and exchangeable cations (K⁺, Ca²⁺, Na⁺, and Mg²⁺) according to the high concentration of CaCl₂ in the plant and soil leachate. In a treatment with the 'hydroball' amendment, the soil leachate electrical conductivity (EC), and the cation exchangeable were decreased more than those of the control, while the growth of Pennisetum alopecuroides relative growth rate(RGR) increased. Overall, application with the hydroball amendment added the planting of Pennisetum alopecuroides improved the salt reduction effect more than the control group. These results indicate that the application of the soil amendment agent hydroball was suitable soil amendments in accordance with the high concentration of calcium chloride (CaCl₂). Also, Planting Pennisetum alopecuroides is expected to be appropriate for salt-tolerant plant for soil affected by deicing salt agents.

• Applied Biological Chemistry
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• v.37 no.5
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• pp.370-378
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• 1994

Soybean curd added with 40% of cow’s milk was prepared with eight coagulants such as calcium acetate, calcium lactate, calcium chloride, calcium sulfate, magnesium chloride, glucono-delta lactone (GDL), acetic acid and lactic acid. The curd products were evaluated by the chemical composition, coprecipitation porperties, mineral content, yield, color and textural characteristics. The lowest concentrations for protein coprepitation were 0.3% (v/v) for calcium salts, 0.4% (v/v) for magnesium chloride, 0.2% (v/v) for organic acids. Turbidity and crude protein of whey were markedly decreased at these concentrations. The optimal concentrations of coagualnts used for soybean curd preperation were 1.2% (v/v) for calcium acetate, calcium sulfate and calcium lactate, 1.0% (v/v) for calcium chloride and GDL, 0.8% (v/v) for magnesium chloride and lactic acid, 0.6% (v/v) for acetic acid. It was observed that of the eight coagulants tested, calcium chloride provided a satisfactory curd in quality. Calcium content of soybean curds by the calcium salt coagulants was higher than that by organic acid coagulants. Through the examination on the textural properties by a texturemeter was found out that acetic acid treated soybean curd among the organic acids, calcium salts and magnesium chloride treated curds had very high hardness value. All the curd products prepared in this experiment had a pale yellow color as affected by the value of L (lightness), a (redness) and b (yellowness). Although the colorimetric readings showed that the soybean curds prepared with the organic acids had higher L value but lower a and b value in comparison to calcium salts and magnesium chloride treated curds.