• Journal of the Society of Cosmetic Scientists of Korea
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• v.37 no.1
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• pp.55-60
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• 2011

In this study, DOPC liposomes were prepared with distilled water, phosphate buffer and phosphate buffered saline to evaluate the effects of salt on the stability of DOPC liposome. The changes in physical properties (likeparticle size and zeta potential) of liposome were measured after adding the salt. Liposomes were diluted 40 times and 80 times with hydration solvent to confirm the effect of dilution. Consequently, the stability of liposome was maintained up to 40 times dilution with hydration solvent. The liposome that prepared with distilled water was diluted with distilled water, phosphate buffer and phosphate buffered saline, and the liposome that prepared with phosphate buffer was diluted with phosphate buffer and phosphate buffered saline to evaluate the salt-induced changes in particle size and zeta potentia. As results, the particle size increased slightly and zeta potential became closer to 0 when the salt concentration was increased. In conclusion, particle size and zeta potential of liposome could be reasonable factors to evaluate the stability of liposome. In addition, we suggest that salt concentration of hydration solvent has a significant effect on the stability of liposome.

• Membrane Journal
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• v.12 no.2
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• pp.75-89
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• 2002

The effect of addition of inorganic salts in polyethersulfone (PES) polymer solution on the membrane formation and ultrafiltartion performance was studied through the thermodynamic and kinetic properties of casting solution. To control the thermodynamic and kinetic properties of casting solution, various inorganic salts $[CaC1_2, LiCl, LiClO_4, ZnC1_2 $and Mg(ClO_4)_2]$ were added in the PES/NMP solution. Variation of membrane morphology and performance of the resulting membranes with change of the salt type and content added in tasting solution were discussed using viscosity, coagulation value, light transmittance measurement, overall membrane porosity, ultrafiltration experiment and cross-sectional SEM image. For all kind of inorganic salts, according as increase of the salt content in casting solution, viscosity is increased, coagulation value becomes lower, top layer thickness below the skin surface is increased, bovine serum albumin(BSA) rejection decreased and pure water flux is increased except $CaC1_2$ and LiCl. In case of $CaC1_2$ and LiCl, it is found that when the salt content is increased, the formation of macrovoids is suppressed and the precipitation rate becomes slow while instantaneous demixing of precipitation type is maintained. However, in case of $LiClO_4$ and $Mg(ClO_4)_2,$ it is found that precipitation rate becomes faster.

• Journal of People, Plants, and Environment
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• v.23 no.4
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• pp.445-453
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• 2020

Background and objective: Calcium chloride (CaCl₂) and sodium chloride (NaCl) are commonly used as a deicing agent in South Korea and penetrate the soil on the roadside, causing damage to plants. This study was conducted to investigate the salinity reduction effect of Pennisetum alopecuroides and the chemical characteristics of soil leachate. Methods: The plants were treated with five different concentrations of CaCl₂ (0, 1, 2, 5, and 10g·L^-1) and were grouped into the Cont., C1, C2, C5, and C10 groups. CaCl₂ of 200 m·L^-1 was sprayed to each plant once every two weeks. The growth of P. alopecuroides (plant height, leaf length, leaf width and the number of leaves) was measured. The level of EC and pH, and exchangeable cations (K⁺, Ca²⁺, Na⁺, and Mg²⁺) in the leachate of soil was monitored. Results: The pH of soil leachate decreased as the CaCl₂ concentration increased, and the EC increased significantly. The content of K⁺ did not change significantly until the concentration of CaCl₂ reached 5 g·L^-1, but the content of Ca²⁺, Na⁺, and Mg²⁺ significantly increased. The plant height, leaf length, and leaf width of P. alopecuroides showed the highest value in CaCl₂ 1 g·L^-1 followed by CaCl₂ 2 g·L^-1 and the control group. Root fresh weight was the highest in CaCl₂ 2 g·L^-1. On the other hand, there was no change in the shoot fresh weight, dry weight and root dry weight, and P. alopecuroides growth inhibition at the concentration of 5 g·L^-1 or higher in the plant height and leaf length. Conclusion: P. alopecuroides is relatively highly salt-tolerant and can improve the salt damaged soil by lowering the content of the salt-based exchangeable K⁺ ions.

• Culinary science and hospitality research
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• v.8 no.3
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• pp.279-294
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• 2002

The anchovy, Engraulis japonica, were prepared with two different salt concentration of 20%, 10% which was added 2, 5, 5 and 10 % of grind garlic(LSA 1, 2, 3, 4) and garlic juice(LSB 1, 2, 3, 4), respectively. The experimental samples were taken at 30, 60, 90 and 110 days fermentation, which were analyzed VBN(volatile basic nitrogen), amino acids, nucleotides and their related compounds and amino acids. VBN increased rapidly until 110 days fermentation, its contents in samples containing of 10% salt(CB) were increased about 2.4 times as compared with those of 30 days fermentation. And then its contents of 110 days fermented samples increased at average 2.3 times more than 30 days fermented samples containing grind garlic of 2, 5, 8% and garlic juice of 2%. Nucleotide and their related compounds were detected AMP, UMP, IMP, inosine and hypoxanthine. Hypoxanthine was dominants in all samples and increased steadily during fermentation of anchovy. The contents of composition amino acids decreased gradually during it's fermentation, but those content decreased 33% in CO group, 42% in the CB group and 38%(average) in the other garlic added low salt groups.

• Culinary science and hospitality research
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• v.3
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• pp.239-257
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• 1997

This study investigated the effect of the addition of alcohol on the quality change of Chungkukjang during the aging, The Cung-kuk-jang was made by the degree of 3, 5, 10%, respectively, and determined NH2-N, NH3-N, total acidity, cell numbers, lactate, succinate and phenolic acid to measure the change of flavor component in the aging of 2$0^{\circ}C$. 1. In the treatment groups of different amount of alcohol and salt added and aging period of Chung-kuk-hang, NH2-N was more decreased with more addition of alcohol and salt in the 3-and 10-day of aging. NH3-N was increased gradually in the addition of up to 2.0% alcohol and then decreased in the 3-and 10-day of aging. 2. In the treatment groups of different amount of alcohol added and aging period Chung-kuk-hang, the total acidity was more decreased with more addition of alcohol and higher degree of salt. Cell number was decreased rapidly with the addition of 1.0% alcohol in the 3-day and then decreased relatively and in the 10-day of aging, and it was increased with the addition of alcohol 3. With the addition of alcohol and the different growing temperature, the content of phenolic acid was more browning changed at 3$0^{\circ}C$ than that of at 2$0^{\circ}C$ and the phenol content of each group was decreased with increasing the addition amount of alcohol. Thus, the more addition of alcohol amount would the more extend the period of Chung-kuk-hang aging.

• Journal of Korean Society of Water and Wastewater
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• v.26 no.6
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• pp.807-813
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• 2012

Flocculation and flotation are used as pretreatment steps prior to the reverse osmosis (RO) process. During seawater treatment, high temperature can change the water chemistry of seawater during the process of coagulation. It also affects bubble volume concentration (BVC) and bubble characteristics. Coagulants such as alum and ferric salts at $40^{\circ}C$ can also change flux rates in the seawater reverse osmosis (SWRO) process. In this study, the bubble characteristics in dissolved air flotation (DAF), used as a SWRO pretreatment process, were studied in synthetic seawater at $20^{\circ}C$ and $40^{\circ}C$. The flux of an RO membrane was monitored after dosing the synthetic seawater with coagulants at different temperatures. Results showed that BVC increases as the operating pressure increases and as the salt concentration decreases. The bubble size released at $40^{\circ}C$ is far smaller than that at $20^{\circ}C$The addition of a ferric salt is effective for turbidity removal in synthetic seawater at $20^{\circ}C$; it is more effective than alum. When synthetic seawater was dosed with a ferric salt, the RO membrane flux increased by 27 % at $40^{\circ}C$.

• Nuclear Engineering and Technology
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• v.42 no.2
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• pp.183-192
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• 2010

An electrochemical reduction of a mixture of metal oxides was conducted in a LiCl molten salt containing 3 wt% $Li_2O$ at $650^{\circ}C$. The oxide reduction was carried out by applying a current to an electrolysis cell, and the $Li_2O$ concentration was analyzed during each run. The concentration of $Li_2O$ in the electrolyte bulk phase gradually decreases according to Faraday's law due to a slow diffusion of the $O^{2-}$ ions. A hindrance effect of the unreduced metal oxides was observed for the reduction of the uranium oxide. Cs, Sr, and Ba of high heat-load fission products were diffused into and accumulated in the salt phase as predicted with thermodynamic consideration.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.2
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• pp.49-62
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• 1995

This study was investigated to find effects of soaking-water salt concentration and submaterial on Kimchi taste and fermentation period. several parameters such as pH, acidity, reducing sugar, amino acid and sensory evaluation during fermentation at 2$0^{\circ}C$ were experimented. The results are as follows : As fermentation period increases, pH and content of reducing sugar of Kimchi have decreased. But acidity has increased. Especially, the pH of all samples rapidly decreased to a extent of pH 4.2. During fermentation the acidity and content of reducing sugar in 12% soaking-water were higher than those in 16% and 20%. Content of reducing sugar I Kimchi was observed to play an important role for the overall taste. As a result of sensory evaluation during fermentation, Kimchi in 16%, 2.6% and in 20%, 3.7%. Sensory evaluation revealed that leek-added Kimchi was highly evaluated in crispness, sour taste, flavor and overall acceptability. These results suggested that Kimchi fermented for 4days at 2$0^{\circ}C$ with 16% salt concentration of soaking water and leek as submaterials should taste most desirable.

• Bulletin of the Korean Chemical Society
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• v.32 no.8
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• pp.2611-2616
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• 2011

We studied the physical properties of the mercaptopyruvic-acid layer formed on gold surfaces, which has the interactions with the titanium dioxide surface for design of gold- titanium dioxide distribution. Surface force measurements were performed, using the atomic force microscope (AFM), between the surfaces as a function of the salt concentration and pH value. The forces were analyzed with the DLVO (Derjaguin-Landau-Verwey-Overbeek) theory, to evaluate the potential and charge density of the surfaces quantitatively for each salt concentration and each pH value. The difference in the properties reflected the effect of the isoelectric point on the surface forces. The forces were interpreted for the evaluation with the law of mass action and the ionizable groups on the surface. The salt concentration dependence of the surface properties, found from the measurement at pH 8.0, was consistent with the prediction from the law. It was found that the mercaptopyruvic-acid layer had higher values for the surface charge densities and potentials than the titanium dioxide surfaces at pH 8, which may be attributed to the ionized-functional-groups of the mercaptopyruvic-acid layer.

• Journal of the Korean Home Economics Association
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• v.11 no.1
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• pp.44-56
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• 1973

The effect of the temperature and the time of scalding, and the addition of various seasoning on the remaining % of total Vitamin C contained in Spinach (Spinacia oleracea) was studied and discussed by means of chemical kinetics. The quantitative measurements of total Vitamin C were made by 2,4-dinitrophenyl hydrazine (DNPH) method with Clinical Electrophotometer (Fisher). The sample spinach contains 39.88mg. % of total vitamin C on the average, and the ratio of oxidized and reduced forms of Vitamin C is 1 : 4.7. When the sample spinach was scalded, the kinetics of the decrease of the remaining total vitamin C. % was observed to follow the first order reactions regardless of the temperatures applied (i,e. 70$^{o}$ , 80$^{o}$ , 90$^{o}$ and 100$^{o}$ ) with half-life range of 2.10 - 1.47 minutes. In the case of the addition of various seasonings, the addition of various seasonings, the kinetics remaining Vitamin C % showed to be the zero order reactions regardless of the kinds of seasonings and storage temperatures. With the addition of seasonings, the stability of Vitamin C was found to be increased in the order table salt+sesame oil+vinegar+soybean sauce, without seasoning, table salt+sesame oil, table salt+sesame oil+soybean sauce.