• Culinary science and hospitality research
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• v.5 no.2
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• pp.115-130
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• 1999

Preservative effects of natural preservatives, citric acid and salt on chopped garlic were investigated. Citric acid was very effective for the repression of bacteria multiplying and browning of chopped garlic in 0.5%~1% concentration. Salt had an effect on the repression of bacteria multiplying and browning color of chopped garlic except for 1% NaCl. Synergy effect between citric acid and NaCl was also very good for the decreasing of bacteria multiplying and the maintaining of Hunter color of chopped garlic. Compounded effect among the GF, CA and ascorbic acid was somewhat proper in the sensory evaluation of chopped garlic. And the sensory evaluation score was best in chopping size 3mm(diameter) of chopped garlic and viscosity 4500cp. of chopped garlic.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.8
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• pp.996-1002
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• 2009

This study was carried out to improve quality and increase anticancer effect of baechu kimchi by changing various kinds of salt. The baechu cabbages were brined with purified salt (P), natural sea salt (NS), natural sea salt without bittern (NS-B) or baked (Guwun) salt (G) and mixed with other ingredients. Thereafter, the kimchis were fermented for 7 days at $15^{\circ}C$. The changes in pH and acidity of the P and G kimchis were slower than those of NS and NS-B kimchis. NS-B and G kimchis promoted the growth of Leuconostoc sp.; however, it inhibited the growth of Lactobacillus sp. when compared with P and NS brined kimchis. The sensory evaluation results indicated that NS-B and G kimchis were better than P and NS kimchi in taste, color and overall acceptability. Rheological property of texture (cutting strength) of NS-B and G brined kimchis was also much better. Anticancer effects of the kimchi juices and methanol extracts were investigated on AGS human gastric adenocarcinoma cells and HT-29 human colon carcinoma cells by MTT assay. NS-B and G kimchis significantly retarded the growth of both cancer cells compared to P and NS kimchis. From these results, kind of salt is very important when kimchi is prepared. It proved that removing bittern from natural sea salt is good ancient tradition when brining the cabbage. Using the baked salt is also a better method to improve the quality and anticancer effect of kimchi.

• Korean Chemical Engineering Research
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• v.53 no.5
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• pp.603-608
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• 2015

Alumina powder have been expanded its application in industry and required to control its morphology such as powder size and aspect ratio of single particle. It can be synthesized by molten - salt method which is possible to obtain various shapes of ceramic particles by controlling the growth direction because each crystal face has different growth rate. In this study, various combinations of salts such as NaCl, $Na_2SO_4$, $Na_3PO_4$ and their mixture were used for control the growth of plate like alumina particle from the initial stage of synthesis because salt having different ionic strength can control the growth direction of ceramic particle under its melting condition around $800{\sim}900^{\circ}C$, and growth behavior of plate-like alumina particle with different reaction conditions such as temperature and concentration on the crystal size and shape was studied.

• Korean journal of food and cookery science
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• v.3 no.2
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• pp.17-27
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• 1987

The Namul is one of the most popular and fundamental foods in the Korean meal. The taste of NAMUL depends mostly on the seasonings put on which the salt concentration is the prevailing element of them. The purpose of this study is to investigate the optimum salt concentration by sensory evaluation. The amount of each seasoning except salt was reviewed and used following many food preparation books published. Four different concentrations of salt were added to make different salt concentrations of Namuls. The results of the study are following: 1. By reviewing the related publishments, the amount of seasoning used in 300g of cooked Namul were 15.5g of welsh onion, 7.9g of garlic, 9.0g of sesame, and 11.5g of welsh onion, 7.0g of garlic, 6.0g of sesame oil, 3.3g of sesame, 13.9g of sugar, 10.6g of vinegar and 5.6g of red pepper were the main seasonings for 300g of raw Namul. 2. The optimum salt concentration of cooked Nanul was 1.412% and that of raw Namul was 1.368%. 3. The salt concentration had no effect on the texture within the salt concentrations ranges of 0.84% through 1.89% in Platycodon Namul, Radish Namul, Soybean sprouts Namul, Pumpkin Namul, Raw Radish Namlll, Raw Cucumber Namu1. 4. The more the amount of soy sauce increases, the more the palatability drops. Platycodon and Cucumber Namuls had preference of color when the amount of soy sauce added was 0.8%∼l.0% of the Namul. On the other hand, Spinach Namul had the preference up to 4.8% of the Namul. 5. The overall taste of cooked Namul was considered to be the test in the salt concentrations 1.223%∼l.513%, while that of raw Namul was considered to be best in 1.183%∼1.373% of salt concentration. 6. According to the sensory evaluation, there was a tendency that the overall taste of Namul is consistent with the preferance of saltiness in Namul.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.3
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• pp.355-359
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• 2014

The objective of this study was to determine the hyperglycemic effects of mineral-rich salt in type 2 diabetic Goto-Kakizaki (GK) rats and normal Wistar rats. Animals were divided into five groups, including a normal group, fed three different experimental salts [purified salt (PS), mineral-rich salt (WS1 and WS2), and bamboo salt (BS)] in the form of 1% salt solution for 12 weeks. Liver, kidney, and spleen weights were significantly increased in GK rats of salt groups as compared to Wistar normal group without salt. However, there was no difference among the salt groups. For serum lipids, total cholesterol level in the BS group and triglyceride level in the WS group were significantly reduced compared to those of the PS group. The concentration of blood glucose in the GK-PS group increased continuously during the experimental period, whereas that in the GK-WS group was significantly reduced at 12 weeks. In GK rats, glucose levels among the salt groups in OGTT by glucose were not significantly different compared to normal rats. Insulin and glucagon levels in blood were not significantly different among the groups, and no such association was observed for insulin. Pancreatic lslets of Langerhans in the PS group showed irregular formation compared to those of the normal, WS, and BS groups.

• YAKHAK HOEJI
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• v.31 no.2
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• pp.82-91
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• 1987

The effect of neurotoxic compound 6-hydroxydopamine (6-OHDA) on the change in blood pressure and contractile response of Vas deference by centrally acting agents has been studied in normal and DOCA-salt induced hypertensive rats. The treatment of neonatal rats with 6-OHDA (2$\times$100mg, 250mg Kg$^{-1}$s.c) significantly inhibited the antihypertensive and relaxant effects of Vas deference of clonidine(100$\mu\textrm{g}$ Kg$^{-1}$iv.). The simultaneous administration of desipramine with clonidine into neonatal rats decreased the antihypertensive response of clonidine although treated did not affect the relaxative response of Vas deference. Furthermore, the antihypertensive and relaxant responses of clonidine were reduced by the neonatal rats with 6-OHDA regardless of the administration of desipramine. When neonatal rats were administered with 6-OHDA, the development of DOCA-salt hypertension was prevented. These results suggest that 6-OHDA, clonidine and desipramine hada significant effect on the development and the inhibition of central hypertension mediating the central adrenergic neuron due to their affinity to the central nervous system.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2001.12a
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• pp.131-131
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• 2001

The enzyme activity and organoleptic properties of Korean pickled cucumber were studies for their changes during fermentation. The Korean pickled cucumber were prepared by blanching and high temperature soaking in salt solution and trehalose treatment The results shelved that the effect of combined heat and trehalose treatment significantly reduced the fermentation rate and softening rate of texture while a rather rapid fermentation was for those pleserved with salt. The effect of trehalose treatment enhenced fermentation and it was significantly reduced softening rate of texture by 2% treatment. The sensory evaluation of Korean pickled cucumber was found that combined heat treatment with blanching and hot solution had a positive effect for reduction of softening of cucumber tissue, however, odor and taste were not significantly affected. This study suggested that combined heat and trehalose treatment might have potential for affording protection against softness of cucumber tissue during the fermentation time.

• Proceedings of the Korea Concrete Institute Conference
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• 1995.10a
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• pp.145-149
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• 1995

This study is to recognize the effect of silica-fume, fly-ash, and chemical proportion in mortar that have salt on the inside affect steel bar corrosion. water-binder ratio, 0.5, compounds, each of 10, 15, 20% by weight of cement, Nacl mixing weight, 0.5, 1.0, 2.0% by weight of binder, The speciment is sealed and cured for 28days, the corrosion area ratio and weight reduction ratio is measured after the accelerated corrosion test of 20 cycles. The conclusion shows that there is no suppression effect of steel bar corrosion of silica-fume, fly-ash, in case of having salt on the inside.

• Journal of the Korean Chemical Society
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• v.15 no.6
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• pp.330-347
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• 1971

Catalytic effects of metallic salts on the combustion of diesel fuel oil have been studied. In the case of organometallic salt, the active species are the metallic oxides resulted from combustion of the salts. The oxides act only on the residual solid carbon produced from the fuel oil combustion. The catalytic activity can be explained with the semiconductor theory just as in the case of the gas phase reaction. The chemical rate constant of the combustion of carbon, the soot from diesel fuel oil, is found to be $k_c=1.1{\times}10^4\;exp$ (-16,600/T) below $800^{\circ}K$. By addition of metallic oxides, the rate constant increases remarkably. This work has substantiated the belief that the effect of the metallic salts on the fuel oil combustion can conveniently be studied by checking directly the effect of the corresponding metallic oxide on the soot carbon.

• YAKHAK HOEJI
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• v.40 no.3
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• pp.340-342
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• 1996

To investigate the antialopecic effect of N-4-salicylomide-2-amino-6-piperidinopyrimidine 3-oxide(SALMI) and its salt on the hair of black mouse (C57BL/6), this study was carrie d out. When salmi and its salt in ethanol solution were administered to the black mouse (C57BL/6) by route of skin, both of them promoted the growth of hair.