• Applied Biological Chemistry
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• v.23 no.2
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• pp.89-105
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• 1980

Soysauce was made in the salt concentrations of 22.0% and 28.5%, and the changing aspects in nucleotides and their related compounds, free amino acids, free sugars and non-volatile amines which are related to the taste components during the fermentation process with a view to examining the taste components in the ordinary Korean soysauce were studied. And then artificial soysauce was prepared by applying the values derived from the analysis and measurement, and its sensory evaluation was performed. As the result of the sensory evaluation of artificial soysauce prepared according to the value of components analyzed from soysauce which had been fermented for fourty days in the salt concentration of 22.0%, it has been found that artificial soysauce was similar in taste to ordinary Korean soysauce. So, the following facts have been found: glutamic acid and aspartic acid have MSG-like taste, and IMP has a synergistic effect with these acids, which play great roles in ordinary Korean soysauce; both free sugars such as galactose and amino acids such as glycine, alanine and lysine have sweet taste; both amines such as tyramine and histamine, and amino acids such as valine, leucine, isoleucine, and phenylalanine have bitter taste; these components, combined with saline taste of salt and sour taste of organic acids, are assumed to form the unique taste in the ordinary Korean soysauce.

• Biotechnology and Bioprocess Engineering:BBE
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• v.11 no.1
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• pp.80-83
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• 2006

Allergy, meaning 'heightened reactivity' of a host on being exposed to an antigen, is an immediate reaction which included anaphylaxis following contact with an antigen. An anaphylatic reaction is caused by the release of pharmacological mediators, like histamine, from mast cells. The potential anti-allergic activities of 27 seaweed and 19 salt marsh extracts collected from the coast of Korea were tested against the inhibition of histamine release in rat peritoneal mast cells (RPMCs). Among them, three salt marsh plants (Persicaria lapathifolia, Ixeris tamagawaensis, and Salsola komarovil) significantly showed more than 75% of inhibition of the histamine release at a concentration of $100{\mu}g/mL$, and also three salt marsh (Messerschmidia sibirica, Rosa rugosa, and Portulaca oleraceae) and three seaweed (Colpomenia bullosa, Derbesia marina, and Sargassum thunbergil) extracts exhibited moderately inhibition effects when compared to the control.

• Journal of the Korean institute of surface engineering
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• v.26 no.2
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• pp.55-62
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• 1993

The effect of interlayer coating thickness of Ni and Ti on corrosion behavior was studied for TiN ion plat-ed steel plate. Interlayer coating was carried out in a single and bi-layer to a various thickness combination prior to final TiN coating. Corrosion behavior was evaluated by anodic polarization test in 1N H2SO4 as well as salt spray test. Ni interlayer coating was effectived in reducing corrosion current density of active region and Ti interlayer coating over Ni coating reduced the anodic corrosion current density by an order of 4 with increasing the thickness of Ti up to$ 3\mu\textrm{m}$. The improvement of corrosion resistance by Ni/Ti interlayer coating was attributed to the effective prevention of penetration of active corrosion agent resulting from the inherent corrosion resistance of Ni and Ti. Putting corrosion behavior was observed from salt spray test result for all specimens and corrosion resistance at salt atmosphere was enhanced with increasing Ni and Ti thickness, Cor-lay TiN coating was spalled out by the generation of corrosion products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.390-395
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• 1999

The cucumber pickles(pieces types), soaked at 10, 15, and 20% brine concentrations, were fermented for 7 days at 25oC. The pH of sample in 10% brine was lowered faster than that of others. To reach pH 3.7, it took 4 days(10%) , 6 days(15%) and 7 days(20%), respectively. The salt permeated into cucumber rapidly, and it took only 1 day to reach maximum content, thereafter salt contents were maintained constant. The titratable acidity and turbidity of cucumber pickle liquids were increased with fermentation time. Sensory evaluation showed that taste and smell of fresh cucumber, color and texture were decreased, while yeast moldy smell and acidic taste were increased as fermentation proceeded. Higher scores were obtained in acidic taste and smell, yeast moldy taste and smell in case of fermented sample in 10% brine for 4 days. It was concluded that the quality of cucumber pickle was influenced by the salt concentrations of brine.

• Archives of Pharmacal Research
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• v.4 no.2
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• pp.75-84
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• 1981

As the cetyltrimenthy ammonium bromide (CTAB) concentration increases to $2{\times}10^{-4}$/M the absorption maximum of ethyl orange (EO) makes a blue shift from 475 mm to 395 mm. At higher concentration of CTAB than $2{\times}10^{-4}$ / M the absorption maximum shifts to higher wavelength than 395 nm. A new peak at 395 nm is shown to result from the mixed micelle due to dye stacking interaction rather than from a change in dye geometry. Because Raman spectra of EO on interaction with varying amount of CTAB are similar to that of EO in water. EO retains trans azo type on interaction with CTAB. There is a change of c.m.c.s. of CTAB for the mixed micelle in the presence of salt. The effect of added salt on C. M. C. of CTAB for the mixed micelle is given that the logarithm of the c. m. c. is a linear function of the logarithm of the sum of the c. m. c. and the concentration of added salt.

• Journal of Navigation and Port Research
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• v.26 no.5
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• pp.571-575
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• 2002

An immersion-type on-line refractometer useful for the in-situ measurement of salinity and temperature of sea water is developed, and its performance is examined by applying the refractometer to known salt solution having salt concentration between 2 and 4 % similar to practical sea water salinity. Since refractive index and temperature are measured simultaneously, it is possible to compensate the effect of temperature for fast and direct measurement. The outcome of salinity measurement for the different concentrations of salt solution indicates that the device is suitable for the salinity measurement by yielding stable and reproducible reading.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.15 no.1
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• pp.53-62
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• 2012

Culm cutting is very effective and convenient method for asexual propagation and even much less destructive than the other ways such as excavation of rhizomes. Despite that culm cutting is such a useful method, only few investigations for raising its efficiency have been carried out. We tried to examine the effect of different geographical populations and cutting sections on the shoot emergence, biomass production and its allocation in terms of cutting efficiency. Culms were sampled from three environmentally distinct wetlands : riparian marsh, salt marsh and montane fen and then they were cut separately into four sections from the bottom to the top part. Both factors of different population and section affected the shoot emergence together. Middle parts on the culm always showed more shoot emergence irrespective of different population. On the other hand, first section from salt marsh and fourth section from the montane fen did not exhibit any shoot emergence. Significant difference in increase of shoot emergence between different sections during investigation period was confirmed only from salt marsh population. Not only different population but also appropriate cutting section should be considered together for better efficiency in cutting of reed culms.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.13 no.5
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• pp.172-179
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• 2010

This study was conducted to establish a management plan for the Songrim woodland restoration by analyzing the site characteristics of the Songrim Woodland Natural Monument (Natural Monument 445) in Hadong-Gun, Gyeongsangnam-Do, Korea. The Songrim woodland was a pure pine forest. To stimulate the growth of sub-trees or mid- story vegetation in both a non-rest year forest and a rest year forest, it is recommended to take a silvicultural practices such as pruning because canopy of over-story trees was closely covered. The Songrim woodland in the non-rest year forest severely competed among individual trees of DBH classes of 60 cm and height of 18 m, while the woodland in the rest-year forest competed with DBH classes of 62 cm and height of 10 m, respectively. Soil physical property such as soil hardness, soil pore space rates, and pF 2.7 was restored following the rest-year forest designation. Mean salt concentration in the Songrim woodland soils was 0.006%. The result suggests that it is needed to take a study to prevent the salt inputs to conserve the Songrim woodland.

• Journal of Korea Foundry Society
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• v.28 no.3
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• pp.136-140
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• 2008

A new concept of salt core, a melting temperature of which is lower than the solidus temperature of cast alloy, was introduced to produced an integrated casting part having a complicated inner shape or requiring under-cut in high pressure die casting or squeeze casting process. The main goal of this study is to develop a new integrated net-shape forming technology using fusible core of lower melting temperature than that of a casting alloy. This integrated net-shape forming technology would be very successful and cost-effective for producing the integrated products having a complicated inner shape or requiring under-cut. The technology for measuring and evaluating a various property of fusible core such as a thermal conductivity and thermal expansion coefficient, melting temperature was established. Also, the work space can be cleaned without a pollution inducing products.

• Korean journal of food and cookery science
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• v.28 no.4
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• pp.407-412
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• 2012

The objective of this research was to study the effect of pre-treatments before deep frying on the reduction in acrylamide formation, crispness and sensory properties of French fries. The acrylamide concentration was lower in pre-treated French fries before frying with citrus acid, ascorbic acid and salt solution than that in untreated French fries. Crispness, moisture and fat contents, color, texture and overall acceptability of pre-treated French fries were not significantly different compared to those in control. Therefore, French fries pre-treated with citrus acid, ascorbic acid and salt solution before frying had good sensory properties, and reduced acrylamide formation.