• Ocean Science Journal
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• v.40 no.4
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• pp.209-212
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• 2005

In the present study, we have tested the effects of 21 salt marsh plants on cell proliferation of mouse immune cells (spleen and thymus) using MTT assay in culture. The methanolic extracts of six salt marsh plants (Rosa rugosa, Ixeris tamagawaensis, Artemisia capillaris, Tetragonia tetragonoides, Erigeron annus, and Glehnia littoralis) showed very powerful suppressive effects of mouse immune cell death and significant activities of cell proliferation in vitro. Especially, the methanolic extract of Rosa rugosa was found to have fifteen times compared to the control treatment, demonstrating that Rosa rugosa may have a potent stimulation effect on immune cell proliferation. These results suggest that several salt marsh plants including Rosa rugosa could be useful for further study as an immunomodulating agent.

• Preventive Nutrition and Food Science
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• v.8 no.3
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• pp.230-234
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• 2003

Mass transfer characteristics during osmotic dehydration of carrots were studied as functions of immersion temperature and time, and sugar and salt concentrations. The effect of osmotic dehydration on the degree of browning of air-dried carrots was also evaluated. Increasing the immersion temperature and time, sugar concentration, and salt addition increased water loss, sugar gain, molality and rate of dehydration. The water loss and increases in solids, and molality were rapid in the beginning of the process and then increased slowly during remainder of the process. Increasing 1 or 2% salt concentration in the 40$^{\circ}$Brix sugar solution at 6$0^{\circ}C$ increased water loss and solid gain. Salt addition was not able to significantly affected on water loss and solid gain compare to temperature (40～8$0^{\circ}C$) and sugar concentration (20～60$^{\circ}$Brix) changes due to the low salt concentration. A minimum degree of browning of the air-dried carrots (O.D. = 0.048) could be achieved using binary solutions (40$^{\circ}$Brix sugar solution with 2% salt addition) with 24 min of immersion time compared to control (O.D. = 1.308) or blanching with 24 min of immersion time (O.D. = 0.174).

• Asian-Australasian Journal of Animal Sciences
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• v.7 no.4
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• pp.523-526
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• 1994

This study was carried out to examine the salting and desalting of small casings from hog and to determine the shelf-life during cold storage. The concentration of salt in the casings equilibrated with that of the added salt after 1 day for 10%, after 2 days for 20% after 7 days for 40% salting level. During desalting at 15 and $30^{\circ}C$, residual salt concentrations in the casings decreased to less than 1% after 1 hour for 10% salt, after 12 hours for 20% salt and after 24 hours for 40% salt. The total colony count of the freshly prepared casing was about log10 4.2. The initial microflora of the prepared casings was dominated by lactic acid bacteria. The higher the salting level, the greater the microbial growth was suppressed during 6 months of storage at refrigerator temperature ($4^{\circ}C$). A salt content of 20% is satisfactory if the casings are being stored for less than 1 month before being used.

• Food Science and Biotechnology
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• v.15 no.2
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• pp.298-302
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• 2006

Kochujang was fermented using hot red pepper, meju prepared with soybean and rice, and malt-digested syrup. To reduce salt content, mustard powder (1.2%, w/w) was added to Korean traditional kochujang with 4-10% salt, and microbial characteristics, enzyme activities, and gas formation in kochujang were evaluated during fermentation for 120 days at $25^{\circ}C$. Yeast numbers of all treatments maintained 2.43-2.86 log CFU/g up to 60 days fermentation, indicating salt concentration had no effect on yeast count. Activities of ${\alpha}$- and ${\beta}$-amylases, and neutral and acidic proteases of kochujang added with mustard powder were slightly higher than those of control group. Total accumulative volume of gas produced during fermentation of kochujang without mustard powder (control group) was 5,892 mL/pack, but decreased to 34-99 mL/pack in low-salted kochujang (4 and 6% salt) added with mustard powder. Major gas produced was carbon dioxide (79-80%) with oxygen content less than 1.25%(v/v). Results indicate salt concentration of kochujang could be lowered up to 6-8% by addition of mustard powder without gas formation and quality alteration during distribution.

• Journal of Plant Biotechnology
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• v.5 no.1
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• pp.51-57
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• 2003

Doubled haploids have long been recognized as a valuable tool in plant breeding since it not only offers the quickest method of advancing heterozygous breeding lines to homozygosity, but also increased the selection efficiency over conventional procedures due to better discrimination between genotypes within any one generation. Salt tolerant mutants were obtained in rice the variety, 'Hawsungbyeo', through in vitro mutagenesis of in vitro cultured anther-derived calli. Various doses (30, 50, 70 and 90 Gy) of gamma ray were applied to investigate the effect of radiation on callus formation on medium containing 1% NaCl, green plant regeneration, frequency of selected doubled haploid mutants and of the salt tolerant screen. It was demonstrated that the dose of 30 and 50 Gy gamma rays had significant effects on callus formation, regeneration and selection of salt tolerance. No tolerant lines were obtained from non-mutagenized cultures. From gamma ray irradiated cultures, five tolerant lines ($M_2$generation) at germination stage and 13 tolerant lines ($M_3$genoration) at seedling stage were obtained. The frequency of salt tolerant mutants indicates that anther culture applied in connection with gamma rays is an effective way to improve salt tolerance.

• Geomechanics and Engineering
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• v.10 no.3
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• pp.325-334
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• 2016

Rock salt is a near-perfect material for gas storage repositories due to its excellent ductility and low permeability. Gas storage in rock salt layers during gas injection and gas production causes the stress redistribution surrounding the cavity. The triaxial cyclic loading and unloading tests for rock salt were performed in this paper. The elastic-plastic deformation behaviour of rock salt under cyclic loading was observed. Rock salt experienced strain hardening during the initial loading, and the irreversible deformation was large under low stress station, meanwhile the residual stress became larger along with the increase of deviatoric stress. Confining pressure had a significant effect on the unloading modulus for the variation of mechanical parameters. Based on the theory of elastic-plastic damage mechanics, the evolution of damage during cyclic loading and unloading under various confining pressure was described.

• Animal cells and systems
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• v.9 no.1
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• pp.19-25
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• 2005

This study was conducted to determine the effect of dietary salt on the synthesis of glucocorticoids in the adrenal cortex of mice. Mice had ad libitum access to 3% sodium chloride as the only drinking fluid (high salt diet) for either 4 days or 4 weeks. Adrenocortical expression of cytochrome P450 11beta-hydroxylase, a major regulatory enzyme in the biosynthesis of glucocorticoids, was examined by immunohistochemistry and western blot analysis. Ultrastructure of adrenocortical cell and plasma level of corticosterone were analyzed as well. Size and density of lipid droplets in the cortical cell were increased by high salt diet. Four days of high salt diet decreased P450 11beta-hydroxylase in the adrenal cortex, but 4 weeks increased it. Plasma level of corticosterone changed in parallel with the Cortical level of P450 11 beta-hydroxylase. These results suggest that high salt diet may modulate the biosynthesis of glucocorticoids, at least partly, via regulating the expression of P450 11beta-hydroxylase in adrenocortical cells.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2017.05a
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• pp.346-349
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• 2017

Digital image processing is widely used in a variety of areas, and noise elimination is used as the preprocessing in all the image processing processes. Degradation is occurred in the image data due to multiple reasons. Degradation is to add the noise in the image signal, and salt and pepper noise is the representative one to cause degradation. Therefore, image restoration algorithm was proposed to process with histogram weight filter and median filter by the noise density of local mask to restore the damaged image in the salt and pepper noise environment, in this article. In addition, it was compared with the existing methods using peak signal to noise ratio(PSNR) as the objective determination factor of improvement effect.

• Food Engineering Progress
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• v.15 no.4
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• pp.318-323
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• 2011

High pressure processing (HPP) technology was applied to inactivate the microorganisms in Doenjang (soybean paste) and the effects of salt concentration on the HPP inactivation of microorganisms were analyzed. The microorganisms in Doenjang containing low salt content showed greater sensitivity to HPP than those with high salt content. HPP inactivation effects decreased as salt concentration of Doenjang increased. The HPP sensitivity decreased in the order of fungi, yeasts, bacteria in terms of microorganism type. The HPP of Doenjang at 6,500 atm for 40 min inactivated most yeasts and fungi, indicating that the HPP technology was applicable to control the microorganisms in Doenjang, especially with a low level of salt.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2016.10a
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• pp.953-955
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• 2016

Degradation is occurred in the process of the signal transmission in the image processing system due to various reasons. Degradation is noise addition in the image signal and the representative one to cause degradation is salt and pepper noise. Therefore, image restoring filter was suggested in this article to apply and process weighted value by the changes of each directional pixel upon breakdown of local mask with 8 directions in order to restore the damaged image in the environment of salt and pepper noise. In addition, peak signal to noise ratio (PSNR) was used to compare the existing method as the objective determinant standard of the improvement effect.