• Nuclear Engineering and Technology
• /
• 제49권8호
• /
• pp.1617-1628
• /
• 2017

In the passive residual heat removal system of a molten salt reactor, one of the residual heat removal methods is to use the thimble-type heat transfer elements of the drain salt tank to remove the residual heat of fuel salts. An experimental loop is designed and built with a single heat transfer element to analyze the heat transfer and flow characteristics. In this research, the influence of the size of a three-layer thimble-type heat transfer element on the heat transfer rate is analyzed. Two methods are used to obtain the heat transfer rate, and a difference of results between methods is approximately 5%. The gas gap width between the thimble and the bayonet has a large effect on the heat transfer rate. As the gas gap width increases from 1.0 mm to 11.0 mm, the heat transfer rate decreases from 5.2 kW to 1.6 kW. In addition, a natural circulation startup process is described in this paper. Finally, flashing natural circulation instability has been observed in this thimble-type heat transfer element.

• 한국식품영양과학회지
• /
• 제23권2호
• /
• pp.348-352
• /
• 1994

산업적으로 경쟁력이 있는 젓갈을 제조하기 위한 목적으로 본 연구는 현재까지 연구된 저식염 젓갈에 Koji를 첨가하여 젓갈의 속성제조 및 풍미성분의 개량을 시도하여 보았다. Koji를 첨가한 저식염 멸치젓은 숙성 30일경에 완전히 숙성되었으며 이때 아미노질소 함량도 가장 높았다. 지방 및 단백질 분해효소의 활성은 대조구 및 Koji첨가 시료 모두 숙성 20일 및 30일겨에 가장 높았고 그 후로 감소하였다. 단백질 분해균은 Koji의 경우 숙성 20일경에, 대조구는 숙성 30일경에 가장 많았으며 그 후로 감소하였따. Koji를 첨가한 저식염 멸치젖은 재래식 기존 젓갈에 비해 단기간에 숙성시킬 수 있었다.

• 자원리싸이클링
• /
• 제6권1호
• /
• pp.5-10
• /
• 1997

알루미늄 드로스로부터 알루미늄 회수에 관한 연구를 행하였다. 알루미늄 드로스의 발생량이 가장 많은 중립(1.0~12.0mm)의 드로스를 시료로 하여 $850^{\circ}C$의 용해온도와 용해 2시간에서 염화나트륨과 염화칼륨의 첨가 영향은 40% 첨가시 약 76.9%로 최대 회수율을 얻었으며, 그 이상 첨가는 점성의 증가로 회수율에 별 영향을 미치지 않았다. 한편, 40%의 기본염용제에 NaF, $CaF_2$, $AlF_3$ 및 ${Na}_{3}{AlF}_{6}$ 첨가시 5%에서 최대 회수율을 나타내었으며, 특히 5%의 빙정석 첨가시 약 83.5%의 최대 회수율을 얻을 수 있었다. 그러나 불화물을 5% 이상 첨가시에는 점성이 증가하여 알루미늄 회수율에 큰 영향을 미치지 않았다.

• Journal of Plant Biology
• /
• 제36권1호
• /
• pp.113-120
• /
• 1993

Effects of various NaCl concentrations on salt-tolerant callus of tobacco were investigated. Selection of NaCl-tolerant (S) callus was conducted by subculturing Nicotiana tabacum cv. BY 4 callus in 200 mM NaCl-containing MS medium for more than 18 months. In spite of the long subculture period, characteristics of salt tolerance were maintained very stably. Significant differences were found in ion contents of each callus which was subcultured with treatment of various NaCl concentrations: Na+ and Cl- became higher but Mg2+, Ca2+ and K+ became lower with the increasing external salt contents. Therefore, the ratios of Na+/Ca2+ and Na+/K+ also increased resulting close to those of halophytic property. The contents of chlorophylls and carotenoids in S callus were estimated to 3.1 and 2.9 times more, respectively. than those of non-selected (NS) callus (control). The higher content of external NaCl tended to increase the amount of water soluble proteins and to decrease the amounts of the total sugars, reducing sugars and free amino acids. The activity of peroxidase was increased with higher contents of external NaCl in S callus, but it was maintained at a higher level than S callus at lower NaCl, followed by a subsequent decrease above 80 mM NaCl in NS callus. These results suggest that S callus may have a biological system converting energy source to efficient growth leading to reduction of the growth inhibition under stress environment.

• Food Science and Biotechnology
• /
• 제27권6호
• /
• pp.1747-1754
• /
• 2018

The objective of this study was to evaluate probiotic effects of two Lactobacillus plantarum strains (GBL16 and 17) isolated from black raspberry. Results revealed that the number of GBL16 was gradually decreased as bile salt concentration was increased from 0.3 to 1%. However, GBL17 did not show any difference when GBL17 was applied to 1% bile salt, and it indicates that GBL17 is more tolerant to bile salt than GBL16. GBL17 exhibited higher heat resistance and adhesion ability to Caco-2 cells than GBL16. Regarding gut microbiome, no significant change in the number of total bacteria in intestines of mice after treatment with GBLs was determined. However, the combination of GBL16 and GBL17 significantly increased the number of total bacteria in intestines of mice after they were orally administered. Therefore, the results suggest that both GBL16 and 17 strains could be one of major probiotics that can improve human gut health.

• 한국토양비료학회지
• /
• 제9권4호
• /
• pp.257-260
• /
• 1976

부식산(腐植酸)이 식물생장(植物生長)에 있어 고염 피해(被害)에 미치는 영향을 구명(究明)하기 위하여 옥수수 및 조류(藻類)를 사용(使用)한 영양액 재배시험(栽培試驗) 결과(結果)는 다음과 같다. 1) 옥수수에 있어서는 소량이 부식산(腐植酸)(탄소(炭素)로 5ppm)처리(處理)가 고염에 의(依)한 생육피해(生育被害)를 현저히 저하 시켰으며 2) 조류(藻類)에 있어서도 소량의 부식산(腐植酸)(20ppm) 처리가 고염(高鹽)에 의(依)한 피해(被害)를 현저히 저하 시켰으나 부식산처리의 농도간(濃度間)에는 큰 차이가 없었다.

• Biomolecules & Therapeutics
• /
• 제12권1호
• /
• pp.19-24
• /
• 2004

The vascular relaxant effect of amlodipine adipate, a new salt of amlodipine, was evaluate in isolated rat aorta, and compared with that of amlodipine besylate. Furthermore, antihypertensive effects were measured in hypertensive rat models, such as spontaneously hypertensive rats (SHR) and rena1 hypertensive rats (RHR). Amlodipine adipate concentration-dependently inhibited $Ca^{2+}$-induced contraction of rat aorta with a very slow onset of action (reached its maximum at 3.5 h;$IC_{50}$: 3.76 nM), having a pattern and a potency similar to those of amlodipine besylate ($IC_{50}$: 4.01 nM). In SHR and RHR, orally administered amlodipine adipate produced a dosedependent and long-lasting (>10-24 h) antihypertensive effect ($ED_{20}$: 2.48 and 1.57 mg/kg, respectively), with a pattern and a potency similar to those of amlodipine besylate ($ED_{20}$: 2.50 and 1.99 mg/kg in SHR and RHR, respectively). These results suggest that amlodipine adipate is a potent and long-lasting antihypertensive agent and that its antihypertensive effect is not significantly different to that of amlodipine besylate.

• 동의생리병리학회지
• /
• 제23권6호
• /
• pp.1431-1443
• /
• 2009

In order to investigate the therapeutic effect of SSC, NC/Nga animal model resembling the AD-like symptoms were used to measure the changes in cytokines and histology. SSC prescription group showed significant decrease in the atopic dermatitis clinical index by 40.2% compared to that of the control. The SSC prescription had significant effect on immune cells that are related to inducing AD symptoms. SSC prescription also increased the ratio of immune cells in DLN that were not directly involved in AD symptoms. SSC prescription group showed significant decrease in the level of cytokines within spleen cells and DLN. The prescription also decreased the level of immunoglobulin IgE levels in serum by 25.3%. The thickness of epidermis and dermis as well as the precipitation of erythrocytes were also observed. The results indicate the therapeutic effect of SSC in the treatment of atopic dermatitis through immune modulation. The study will provide a broader applications in the treatment of atopic dermatitis. Particularly, skin regeneration effect and supplemental use of topical application of SS in atopic dermatitis treatment had been reported previously, and further investigation on the dose dependent effect as well as skin irritation studies of SS should be followed.

• Nutrition Research and Practice
• /
• 제11권5호
• /
• pp.388-395
• /
• 2017

BACKGROUND/OBJECTIVES: Although Korean fermented foods contain large amounts of salt, which is known to exacerbate health problems, these foods still have beneficial effects such as anti-hypertension, anti-cancer, and anti-colitis properties. We hypothesized that ganjang may have different effects on blood pressure compared to same concentrations of salt. MATERIALS/METHODS: Sprague-Dawley rats were divided into control (CT), NaCl (NC), and ganjang (GJ) groups and orally administered with 8% NaCl concentration for 9 weeks. The systolic blood pressure (SBP), serum chemistry, $Na^+$ and $K^+$ concentrations and renal gene expressions were measured. RESULTS: The SBP was significantly increased in the NC group compared to the GJ and CT groups. In addition, the $Na^+$ concentration in urine was higher in the GJ and NC groups than the CT group, but the urine volume was increased in the GJ group compared to the other groups. The serum renin levels were decreased in the GJ group compared to the CT group, while the serum aldosterone level was decreased in the GJ group relative to the NC group. The mRNA expression of the renin, angiotensin II type I receptor, and mineralocorticoid receptor were significantly lower in the GJ group compared to other groups. Furthermore, GJ group showed the lowest levels of genes for $Na^+$ transporter in kidney cortex such as $Na^+/K^+$ $ATPase{\alpha}1$ ($NKA{\alpha}1$), $Na^+/H^+$ exchanger 3 (NHE3), $Na^+/HCO_3{^-}$ co-exchanger (NBC), and carbonic anhydrases II (CAII). CONCLUSIONS: The decreased SBP in the GJ could be due to decreased renin and aldosterone levels in serum and increased urinary volume and excretion of $Na^+$ with its transporter gene alteration. Therefore, ganjang may have antihypertensive effect despite its high contents of salt.

• 한국축산식품학회지
• /
• 제40권3호
• /
• pp.377-387
• /
• 2020

The aim of this study was to compare the effect of seawater to that of conventional salt (NaCl) on the technological properties of chicken emulsion sausages in a model system. Chicken sausages were prepared with seawater at three levels (10%, 15%, and 20%) in iced water (10%, 5%, and 0%, respectively) or with iced water (20%) and salt (1.2%). There was no difference in pH values and fat loss from emulsion stability between the two treatments. In general, with an increase in the amount of seawater, the water holding capacity (cooking yield and water loss), protein solubility (total and myofibrillar protein), and viscosity were increased. The addition of 20% seawater induced greater (p<0.05) water holding capacity, protein solubility, and viscosity compared to the control sample treated with salt, which was accompanied by an increase in the level of myosin heavy chain protein of samples with 10% and 20% seawater. Furthermore, addition of at least 15% seawater increased all of the main textural properties except for cohesiveness along with the moisture of sausage, whereas the fat and protein contents were decreased. Based on these results, the addition of ≥15% seawater to chicken breast sausage can induce equivalent or enhanced technological properties to those induced with salt, including water holding capacity, protein solubility, viscosity, and textural properties.