• The Journal of the Korean dental association
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• v.50 no.9
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• pp.552-557
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• 2012

Bamboo salt is a special processed salt by Korean traditional recipe. Recent study results showed that bamboo salt or bamboo salt with some other materials like herbal extracts have the anti-microbial activity, inhibition effects of dental plaque and gingival inflammation. Bamboo salt also showed anti-cariogenic effects; remineralization and acid resistance. Compare to fluoride toothpaste, bomboo salt toothpaste with fluoride showed the more effective remineralization on inner part of the early dental caries lesion. It increased the surface hardness and decreased lesion depth of early dental caries lesion. Thus, it is suggested thai bamboo salt could be used as a anti-microbial, anti-plaque, anti-inflammatory and anti-cariogenic material for oral disease prevention. Especially, bamboo salt dentifrice with fluoride can be recommanded as a useful remineralizing agent.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.22 no.11
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• pp.974-979
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• 2009

We studied solution-processed single-layered phosphorescent organic light-emitting diodes (PHOLEDs), doped with ionic salt and treated with simultaneous electrical and thermal annealing. Because the simultaneous annealing causes the accumulation of salt ions at the electrode surfaces, the energy levels of the organic molecules are bent by the electric fields due to the adsorbed ions, i.e., the simultaneous annealing can induce the proper formation of an ionic p-i-n structure. As a result, an ionic p-i-n PHOLED with a peak luminescence of over ${\sim}35,000\;cd/m^2$ and efficiency of 27 cd/A was achieved through increased and balanced carrier-injections.

• Food Science and Industry
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• v.50 no.4
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• pp.12-23
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• 2017

Gustation, initiated by the detection of taste molecules by specific receptors expressed in taste cells, plays an essential role in food selection and consequently in overall nutrition for humans. In the past decade, a remarkable amount of knowledge of taste perception in the neurology, molecular biology, and genetics has emerged, particularly in basic tastes- sweet, bitter, sour, salt and umami. Among them, sweet, bitter and umami are recognized via the specific G-protein coupled receptors. Salt and sour are primarily mediated by apically located ion channel-type receptors. Because excessive salt or sugar consumption leads to high rates of diet-associated diseases and it comes from eating prepared or processed foods, an understanding of the underlying mechanisms in salt and sweet perception is crucial in food industry. This review will focus on recent progress of the perception of salt and sweet taste to provide basic knowledge for reducing salt and sugar consumption.

• Current Research on Agriculture and Life Sciences
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• v.32 no.1
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• pp.30-33
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• 2014

A simulation model was developed to monitor food contamination during the ripening process of Kimchi on a factory scale. The cabbages were divided into three groups: control (without salt or red pepper), samples with added salt, and samples with added salt and red pepper. The processed Kimchi was left to ripen in a refrigerator at $4^{\circ}C$ and five frog heads (contaminant) left on the surface of the cabbages in each group. For the control, the contaminant exhibited a long life span of 10 days or more, however, for the samples with salt and samples with salt and red pepper, the contaminant showed a relatively short life span. In particular, for the processed Kimchi that included salt and red pepper, the life-span of the contaminant was dramatically decreased to around 3 days. Therefore, the present results suggest that the proposed simulation trial is suitable for monitoring contamination during Kimchi production. Moreover, since the contaminant could not survive more than 3 days, this suggests that the salt concentration in the Kimchi damaged the permeability of the skin and other tissue membranes.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.23 no.9
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• pp.1076-1081
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• 2019

In response to the recent development of IT technologies, there are more demands for visual devices such as display. However, noise is generated in the process of sending video data due to various reasons. Noise is the representative noise which is commonly found. While A-TMF, CWMF, and AMF are the typical ways for removing Salt and Pepper noise, the noise is not removed well in high-density noise environment. To remove the noise in the high-density noise environment, this study suggested an algorithm which identifies whether it's noise or not. If it's not a noise, matches the original pixel. If it's a noise, divide the $3{\times}3$ local mask into the area of the element treated and the area of the element to be processed. Then, algorithm proposes to apply different weights for each element to treat it as an average filter. To analyze the performance of the algorithm, this study compared PSNR to compare the algorithm with other existing methods.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.2
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• pp.93-108
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• 1994

Kmich is the traditional vegetable fermented food. Like other traditional foods. it was not known when the kimchi was first processed. In the chinese historical litera tures, Salt and varlous vegetables were used in Korea from the time of kokuryo and shila Dynasty. Brined vegetable product might be therefore, processed at that time for the winter. But the product was highly salted and any seasonings were not added at all. Chinese cabbage and ned pepper were used for kimchi processing in 15-16 centureis. Vanious type of Kimchi simllar to present products were processed thereafter.

• Journal of Food Hygiene and Safety
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• v.13 no.4
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• pp.360-364
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• 1998

The sun-dried, refined, and processed salt (roasted and bamboo salt) manufactured in Chonbuk province were analyzed their chemical compositions and minerals including heavy metals for safety evaluation. Average content of each eomponent as the lowest and the highest were as follows-pH; 6.80 (refined) to 10.35 (bamboo), water content; 0.13% (bamboo) to 10.7% (sun-dried), sodium chloride; 96.6% (roasted) to 84.3% (sun-dried), 804; 0.59% (bamboo) to 3.0% (sun-dried), water insoluble matters; 0.001% (refined) to 1.98% (bamboo), acid inoluble matters; <0.001% (refined) to 0.21% (bamboo), calcium; 0.038% (refined) to 0.213% (sun-dried), magnesium; 0.111% (refmed) to 1.078% (sun-dried), lead; 0.45 ppm (refmed) to 1.15 ppm (bamboo). Cadminium, arsenic and mercury were not detected in all salt. As the analytical results, all salts were differtent in their chemical compositions and safe in view of heavy metals.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.1
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• pp.129-135
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• 2012

This study was to investigate the heavy metal content of 55 commercial salts in the Seoul area. There were 22 types of solar sea salt, 17 types of processed salt and 16 types of reworked salt. Looked at another way, there were 22 types of domestic salt and 33 types of salt imported from France, the U.S., Japan, Australia, New Zealand, and Argentina. The samples were measured using both a mercury analyzer and an Inductively-Coupled Plasma Optical Emission Spectrometer (ICP-OES). The average heavy metal contents for commercial salts were Pb $0.281{\pm}0.344$, Cd $0.035{\pm}0.221$, Cr $0.364{\pm}0.635$, Cu $0.182{\pm}0.313$, As $0.046{\pm}0.062$, Ni $0.155{\pm}0.247$, Al $5.753{\pm}10.746$, Co $0.028{\pm}0.211$ and Hg $0.001{\pm}0.001$ mg/kg. The leads were detected highly in solar sea salt rather than in processed salt or reworked salt. Also chrome, arsenic and nickel were found more in processed salt. There were large differences in aluminum content between imported solar sea salt and processed salt. Aluminum was highly detected in French products, showing that salt can be affected by regional differences. The weekly average intakes of Pb, Cd, Cr, Cu, and Hg from commercial salt were 1.652% (0.000~6.754), 0.372% (0.000~7.214), 3.177% (0.000~26.279), 0.008% (0.001~0.049), and 0.031% (0.000~0.094) respectively compared with Provisional Tolerable Weekly Intakes established by the Joint FAO/WHO Expert Committee for the evaluation of food safety. The content of heavy metals from commercial salts was determined to be at safe levels.

• Natural Product Sciences
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• v.25 no.2
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• pp.143-149
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• 2019

Eucommiae Cortex (EC), bark of Eucommia ulmoides, has been known as a traditional medicine to regulate hypertension and immune system. Because silk of gum in the EC blocks the release of active ingredients, EC generally has been utilized after processing with carbonization or salt-water to breakdown it. This study aimed to investigate the differences of non-processed EC and processed EC on antioxidant and anticancer properties. Antioxidant capacity was assessed by measuring the content of total polyphenols, reducing power, and ABTS radical scavenging effect. And anticancer effects were examined by evaluating the viability of pancreatic cancer cells and wound healing ability. The results demonstrated that processed EC contained more content of polyphenols and exhibited more potent reducing power and radical scavenging effect than non-processed EC. In addition, processed EC more efficiently inhibited proliferation and migration of pancreatic cancer cells. These results suggest that processing of medicinal plants can improve the biological properties such as antioxidant or anticancer activity, which may lead to the development of herbal medicine treatment technology.

• YAKHAK HOEJI
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• v.45 no.3
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• pp.258-268
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• 2001

Garlic has been known to be effective against the gastrointestinal diseases which can be induced by production of oxygen-derived free radical. It has been shown that bamboo salt is effective on the treatment and prevention of various gastrointestinal disorders. Bamboo salt is a processed salt invented by a Korean, ll-Hoon Kim. It has been reported that garlic and bamboo-salt are useful to the treatment of gastric disorders in Korea. To clarify the protective mechanism of the garlic-bamboo salt mixture, the gas-tropathy was induced in rats with alcohol-salicylate and the activities of the free radical scavenging enzymes were examined. In this study, we found that the garlic-bamboo salt mixture reduced the severity of hemorrhagic lesion in gastric mucosa in the rats. In addition, the activities of superoxide dismutase (SOD), glutathione peroxidase (GPx), glutathione reductase (GR) were significnatly increased and the total content of GSH was recovered. From those results, we concluded that the protective effect of the garlic-bamboo salt mixture on gastropathy in rats is its ability to recover the level of GSH and to increase the activities of the free radical scavenging enzymes (SOD, GPx, GR).