• Korean journal of food and cookery science
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• v.3 no.1
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• pp.64-70
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• 1987

The effects of salting on the compositional and textural changes of Korean cabbage were studied. The optimum brining conditions were established ana the dietary fiber composition, mineral contents and moisture content of raw and salted Korean cabbage were determined. The cutting test of cabbage was made by Rheometer and the brittleness and chewiness were evaluated organoleptically. The optimum condition for brining was at 20% NaCl concentration for 6 hours. In the compositional changes of Korean cabbage by salting at 20% NaCl solution for one month, the content of hot water soluble pectin (HW-P) increased from 43.6% to 55.9% and that of hexametaphosphate soluble pectin (HM-P) decreased from 35.9% to 29.5%. The contents of cellulose and hemicellulose increased, but that of lignin decreased slightly by salting, showing no significant differences in raw and salted cabbage. The content of Na increased significantly and those of Ca, Mg and K decreased by salting. And also moisture content decreased from 91% to 79%. In the textural changes of Korean cabbage by salting, the maximum cutting force and cutting work increased five times and two and half times respectively. And organoleptic test did show significant increase in chewiness and decrease in brittleness. The maximum cutting force by Rheometer was well correlated with the sensory parameters. The results taken together showed that the changes in textural properties during salting are relevant to the changes in pectic substances, moisture content and mineral contents, but relatively irrelevant to the changes in cellulose, hemi-cellulose ana lignin. And it is considered that the maximum cutting force by cutting test is good means for the expression of texture of Korean cabbage.

• Food Science and Biotechnology
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• v.15 no.5
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• pp.704-709
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• 2006

The mucilage production and tyrosine content in soy milk cake (SMC) fermented by Bacillus firmus NA-1, Bacillus subtilis GT-D, and B. subtilis KU-A was improved by fortification with 10% defatted soybean flour. The fibrinolytic activity and consistency of the SMC were drastically increased by solid-state fermentation for 1 day. However, the consistency of the fermented SMC gradually decreased during fermentation for 3 days. Furthermore, the tyrosine content of the freeze-dried powder of SMC fermented by three Bacillus sp. was 9 times higher than that of unfermented SMC. The soybean proteins, including the 7S and 11S subunits, were partially digested during alkaline fermentation, producing lower molecular-weight peptides. The fibrinolytic enzyme produced in SMC fermented by B. firmus NA-l and B. subtilis KU-A exhibited higher thermal stability than that of B. subtilis GT-D fermentation. The powder obtained from B. subtilis GT-D fermentation had an ${\alpha}$-amylase activity and lower consistency compared to those of B. firmus NA-1 and B. subtilis KU-A. In addition, this powder contained 6.3% moisture content, 27% crude protein content and 9 units of fibrinolytic activity and proteolytic activity.

• Environmental Sciences Bulletin of The Korean Environmental Sciences Society
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• v.4 no.1
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• pp.51-57
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• 2000

Changes in the proline accumulation of ten-day-old seedlings of Vigna angularis in response to NaCl treatment were monitored. The proline content increased gradually both with an increase in the exposure time to salt stress and in a concentration-dependent manner. The increased proline accumulation was stronger in the shoots than in the roots. The salt stress by itself resulted in a significant inhibition of the chlorophyll content. Pre-treatment with proline before salinization lasting 48 h did not significantly affect the endogenous proline level in the roots, in contrast, a considerable increase of proline was observed in the shoots. The application of exogenous proline to the seedlings increased the endogenous proline content and improved the root and shoot growth under saline conditions. Detached leaves also exhibited an increased proline level in response to the applied NaCl, however, at a lower magnitude than in the intact seedlings. The proline alleviated the inhibitory effect of the NaCl in a concentration-dependent manner, thereby suggesting that salinity is a strong inducer of proline accumulation. In addition, abscisic acid eliminated the inhibitory effect of the salt salinity, thereby indicating a protective role on salinity stress and a regulatory role in proline synthesis. Accordingly, it would appear that proline may be involved in salt tolerance.

• Journal of Korea Foundry Society
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• v.36 no.4
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• pp.117-125
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• 2016

The effects of the Zn content on the microstructure and corrosion behavior in 1M NaCl solution were investigated in Mg-(0~6)%Zn casting alloys. The MgZn phase was scarcely observed in the Mg-1%Zn alloy, while the Mg-(2~6)%Zn alloy consisted of ${\alpha}$-(Mg) and MgZn phases. With an increase in the Zn content, the amount of the MgZn phase was gradually increased. Immersion and electrochemical corrosion tests indicated that the Mg-1%Zn alloy had the lowest corrosion rate among the alloys, and a further increase in the Zn content resulted in the deterioration of the corrosion resistance. Microstructural examinations of the corroded surfaces and EIS analyses of surface corrosion films revealed that the best corrosion resistance at 1%Zn was associated with the absence of MgZn phase particles in the microstructure and the contribution of Zn element to the formation of a protective film on the surface. A micro-galvanic effect by the MgZn particles led to the increased rate of corrosion at a higher Zn content.

• Korean journal of food and cookery science
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• v.5 no.1
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• pp.63-67
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• 1989

The alkali solution consisting of 5% NaOH, 5% NaCl, 2% Tea is most suitable for making pidan. During the soaking period, the values of pH increased from pH 9.02~ 9.19 to pH 12 in the egg white and increased from PH 6.1 to PH 11.63 in the egg yolk. Quail's egg jelled on the 7th day of immersion and the hen's egg and duck's egg jelled on the 10th day of immersion. The Quail's egg ripened at $25^{\circ}C$ in 30~35 days, and Sunghua crystals were formed at the end of the ripening period The moisture content of pidans decreased by 3.5~4.0%, but relatively crude protein, crude fat and crude ash increased by 1.0%, 1.9% and twice respectively. The content of Ca in the hen's pidan and quail's pidan increased about 40%, that of K in the duck's pidan increased about 13% and that of Mg in the hen's pidan and duck's pidan increased about 23~28%. The content of Na in the 3 groups all increased approximately 7 times. The content of total cholesterol level in pidan yolks decreased by 21~40% in each pidan. As a result of a sensory evaluation, the white hen's pidan was most agreeable in flavor and the quail's pidan was most agreeable.

• Journal of Microbiology and Biotechnology
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• v.29 no.2
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• pp.283-291
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• 2019

Fermentation of food waste in the presence of different concentrations of salt ($Na^+$) and ammonia was conducted to investigate the interrelation of $Na^+$ and ammonia content in bio-hydrogen production. Analysis of the experimental results showed that peak hydrogen production differed according to the ammonia and $Na^+$ concentration. The peak hydrogen production levels achieved were (97.60, 91.94, and 49.31) ml/g COD at (291.41, 768.75, and 1,037.89) mg-N/L of ammonia and (600, 1,000, and 4,000) $mg-Na^+/L$ of salt concentration, respectively. At peak hydrogen production, the ammonia concentration increased along with increasing salt concentration in the medium. This means that for peak hydrogen production, the C/N ratio decreased with increasing salt content in the medium. The butyrate/acetate (B/A) ratio was higher in proportion to the bio-hydrogen production (r-square: 0.71, p-value: 0.0006). Different concentrations of $Na^+$ and ammonia in the medium also produced diverse microbial communities. Klebsiella sp., Enterobacter sp., and Clostridium sp. were predominant with high bio-hydrogen production, while Lactococcus sp. was found with low bio-hydrogen production.

• Korean Journal of Poultry Science
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• v.47 no.2
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• pp.75-82
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• 2020

This study intended to investigate the growth performance and meat quality traits in broilers fed different regimens of NaCl over a period of 35 days. Seven hundred and fifty 1-day-old chicks (Cobb 500) were randomly assigned to five NaCl feeding regimens to obtain three replicates for each regimen. Broilers in CON group were provided with concentrations of 0.35% NaCl for the duration of the experimental period. The other groups were provided with two concentrations of NaCl (0.45% and 0.55%) under two durations, namely: 1) 1~28 d: 0.45% or 0.55% NaCl for 28 days then CON; and 2) 1~35 d: 0.45% or 0.55% NaCl for 35 days. Broilers fed 0.55% NaCl for 1~35 d showed improved (P<0.05) growth performance compared with broilers fed the CON regimen. Moreover, higher water holding capacity of breast meat was shown by the broilers fed 0.55% NaCl for 1~28 d when compared with that in broilers fed the CON diet (P<0.05). Broilers fed 0.45% NaCl showed an increase (P<0.05) in the lightness of the meat over CON diet and the 0.55% NaCl diet. In addition, broilers offered CON had the highest redness value and highest crude ash content in the breast meat (P<0.05). Feeding 0.45% NaCl for 1~35 d and 0.55% NaCl for 1~28 d resulted in a higher (P<0.05) protein content in breast meat. In conclusion, broilers fed diets with 0.55% NaCl for 1~35 d showed improved growth performance as well as water holding capacity and protein content of the breast meat.

• Ecology and Resilient Infrastructure
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• v.4 no.4
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• pp.193-199
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• 2017

In this study, changes of soil properties including soil texture, specific surface area, organic matter content, pH, cation exchange capacity and exchangeable cations content were investigated in response to strong acid or base accident. The properties changed significantly when the soil reacted with 10 M HCl or 1 M NaOH (i.e., when one gram of soil received 50 and 5 mmol of HCl or NaOH), respectively. When the soil reacted with 10 M HCl or 1 M NaOH solution, soil texture changed from sandy loam to loamy sand and specific surface areas decreased from $5.84m^2/g$ to 4.85 and $1.92m^2/g$, respectively. The soil organic matter content was reduced from 3.23% to 0.96 and 0.44%, and the soil pH changed from 5.05 to 2.35 and 10.65, respectively. The cation exchange capacity decreased from 10.27 cmol/kg to 4.52 and 5.60 cmol/kg, respectively. Especially, high concentrations of $Al^{3+}$ or $Na^+$ were observed in acidic or basic spills, respectively, which is likely to cause toxicity to terrestrial organisms. The results suggest that restoration of soil properties, as well as soil remediation, needs to be carried out to maintain the soil function in chemical spill sites.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.5
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• pp.475-481
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• 2000

The growth of the microalgal Spiulina platensis in a batch photobioreactor had been studied to determine the influence of temperature, light intensity, and culture medium on the growth and c-phycocyanin content of the biomass. The most favorable conditions for high biomass and c-phycocyanin production were as follows: light intensity of 3500 lux, temperature of $35^{\circ}C,\;NaHCO_3\;of\;1.0{\%}$ for pH control, $0.2{\~}0.3{\%}\;Na_2CO_3$ for carbon source, and $0.2{\~}0.3{\%}\;NaCO_3$ for nitrogen source. The c-phycocyanin and chlorophyll content on most favorable condition were about $11{\%},\;1.0{\%}$, respectively.

• Journal of the Korean Society of Food Culture
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• v.8 no.1
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• pp.73-77
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• 1993

We obtained the following results from determination of the sodium and potassium content contained in Denjang made in Korea and Japan. The mean sodium content of commercial denjang and home made denjang made in Korea and those of Japan are 4181.3 mg/100g, 6015.6 mg/100g and 5082.5 mg/100g, 5890.6 mg/100g, respectively. The mean potassium content of commercial denjang and home made denjang made in Korea and those of Japan are 595.8 mg/100g, 331.3 mg/100g and 365.4 mg/100g, 381.3 mg/100g, respectively. The mean NaCl concentration of commercial denjang and home made denjang made in Korea and those of Japan are 10.62%, 15.28% and 12.91%, 14.96% respectively. The mean Na/K ratios of commercial denjang and home made denjang made in Korea and those of Japan are 7.25, 21.54 and 14.42, 16.14 respectively.