• Journal of Forest and Environmental Science
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• v.24 no.2
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• pp.69-77
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• 2008

Jatropha curcas L. is an oil bearing species with many uses and considerable economic potential as a biofuel crop. Salt stress effect on growth, ion accumulation, contents of protein, proline and antioxidant enzymes activity was determined in callus and seedling to understand the salt tolerance of the species. Exposure of callus and seedling to salt stress reduced growth in a concentration dependent manner. Under salt stress Na content increased significantly in both callus and seedling whereas, differential accumulation in the contents of K, Ca, and Mg was observed in callus and seedling. Soluble protein content differed significantly in callus as compared to seedling, however proline accumulation remained more or less constant with treatments. The proline concentration was ~2 to 3 times more in callus than in seedling. Salt stress induced qualitative and quantitative differences in superoxide dismutase (SOD; E.C. 1.15.1.1) and peroxidase (POX; E.C. 1.11.1.7) in callus and seedling. Salt induced changes of the recorded parameters were discussed in relation to salinity tolerance.

• Journal of the Korean Society of Food Culture
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• v.32 no.1
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• pp.52-57
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• 2017

The feasibility of reduction of sodium intake using sun-dried salt and monosodium glutamate (MSG) was studied. Preference test was performed to evaluate the sensory properties of bean-sprout soup and vegetable rice porridge soup. Sun-dried salt and MSG might be a partial substitute for refined salt. There was a significant difference in salt taste strength between sun-dried salt and refined salt. Sun-dried salts 0.45% with MSG 0.07% resulted in the highest taste preference compared to that of sun-dried salts 0.60% without MSG in bean-sprout soup, which resulted in 23.9% reduction of sodium intake. Sun-dried salts 0.38% with MSG 0.04% resulted in the highest taste preference compared to sun-dried salts 0.53% without MSG in vegetable rice porridge soup, which resulted in 25.4% reduction of sodium intake. There seemed to be a synergistic effect on reduced usage of sodium salt when MSG was used in vegetable rice porridge and bean-sprout soup with sun-dried salt.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.4
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• pp.444-449
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• 2005

Effect of salt concentration on the quality of Saewoojeot (salted shrimp) fermented at room temperature was evaluated Salted shrimp with three different salt concentration (9, 18 and $27\%$) were prepared with fresh shrimp, and fermented at $20^{\circ}C$ temperatures for 180 days. Amino nitrogen (AN), volatile basic nitrogen (VBN) and trimethylamine (TMA) contents increased with longer fermentation time and lower salt concentration. AN, VBN and TMA contents in salted and fermented shrimp with $9\%$ salt increased rapidly during fermentation period, while that with 18 and $27\%$ salt maintained its initial level through 180 days of fermentation. When salted and fermented shrimps were fermented at $20^{\circ}C$, all the indexes of fermentation process maintained stable with $27\%$ salt level. Pathogenic bacteria such as pathogenic Echerichia coli, Salmonella spp., were not detected in the manufactured salted and fermented shrimps. However, coliform and yeast disappeared within 180 days and 100 days of storage for 18 and $27\%$ salt, respectively. Gram positive cocci survived until 180 days of storage against $18\%$($10^3-10^6$ CFU/g) and $27\%$($0-10^6$ CFU/g) salt.

• The Korean Journal of Food And Nutrition
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• v.22 no.2
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• pp.238-245
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• 2009

The principal objective of this study was to investigate the association of variable salts with the hardness of cubed white radish. We analyzed the contents of domestic sun-dried salt, Chinese sun-dried salt, domestic refined salt, Australian rock salt and Australian industrial sun-dried salt in the radish samples. Our assessment of the water content of variable salts showed that domestic refined salt was highest(7.27%) and Australian rock salt was lowest(0.16%). The NaCl contents of variable salts were as follows : 93.23% in refined salt, 93.76% in Australian rock salt, 87.85% in domestic Shinan sun-dried salt and 87.98% in Chinese sun-dried salt. The content of insoluble matter in water were $0.03{\sim}0.05%$ in all salts except 0.85% in Australian industrial sun-dried salt. The pH values of salts were as follows : 8.93 in domestic sun-dried salt, 8.62 in Chinese sun-dried salt, 6.69 in refined salt, 5.83 in Australian rock salt and 6.41 in Australian industrial sun-dried salt. Regarding the mineral component content assays, domestic salt was found to harbor lower Na content but far higher Mg, K, Ca contents than other salts. In our evaluation of the hardness of cubed white radish, we detected a continuous increase in the hardness of cubed white radish soaking in a 4% salt solution of domestic Shinan natural salt, but an initial increase followed by a decrease in the hardness of cubed white radish soaking in a 4% solution of the other salts.

• Journal of Acupuncture Research
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• v.32 no.2
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• pp.131-145
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• 2015

Objectives : The purpose of this study was to demonstrate the effectiveness and availability of salt pharmacopuncture of Korean sun-dried salt and processing salt on the basis of bibliographical review. Methods : This study was done through a narrative review of related bibliography including medical books, journals, general bibliography, and web sites. Results : 1. Korean sun-dried salt is produced in the ground with soil, tiles, and pottery. Sun-dried, traditional, granulated, bamboo, and grilled salts are all appropriate for medical use. They are composed of a lower level of NaCl and unnecessary substances, and have a higher water and mineral content. 2. The 9~30 g of NaCl included in the physiological saline matches the ratio of a normal human body. However, if the saline is used for water supply, it should be improved because the recommended amount is much lower. 3. Medicine that includes NaCl is applied for lessening the congestion of the nasal cavity, alleviating cornea swelling, or for a lack of water. NaCl can also be used for washing contact lenses as well as cleaning the mucous membrane of the eyes and nose. 4. Salt relieves anger, detoxifies, induces vomiting, builds strong muscles and bones, gives energy, slows aging, and ultimately improves health. 5. Salt treats many diseases including: cardiovascular, hematosis, respirometer, obstetric, musculoskeletal, mineral supplement, eye, teeth and skin issues, etc.. However, salt is not used for treating asthma, cough, or other ailments mainly affecting the vascular system. 6. While NaCl in salt absorbs water and the vascular constriction results in higher blood pressure, the pressure induced from salt is actually a physiologically temporary rise. Rather, salt helps remove oil from the body and its potassium lowers blood pressure. Conclusions : It was suggested that salt pharmacopuncture of Korean sun-dried salt and processing salt should be made available for adjusting the physiological salt concentration and control of the Na side effects, therefore it would be useful in the treatment of diseases.

• Journal of Bio-Environment Control
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• v.19 no.4
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• pp.317-323
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• 2010

This study aimed to examine a suppression effect of salinity on extension rate of stem elongation of cucumber seedlings (Cucumis sativus L.) grafted with roots of figleaf gourd plant. The effects of application methods, timings, and concentrations of two salt types, sodium chloride (NaCl) and calcium chloride ($CaCl_2$), were compared to untreated control plants. In result, an obvious suppression effect on the excessive elongation of stem was obtained by both sub-irrigated and medium-mixed NaCl salt. An improvement in quality of transplants was also obtained by the sub-irrigated NaCl salt. Foliar-applied NaCl caused visible leaf injury when the concentration was higher than 40 mM; but, with no effect on suppressing the stem elongation. When the NaCl was applied at 7 days after grafting, a higher concentration of NaCl was demanded for suppressing the stem elongation compared to an application at the day of grafting. No effect of the NaCl salt on the fresh weights of 36-day grown plants was observed; but, there was a negative effect on the number of female flowers at a high temperature season. Overall, the NaCl salt was more effective on slowing down the stem elongation and had the lower incidence of leaf injury than the $CaCl_2$ salt.

• Asian-Australasian Journal of Animal Sciences
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• v.7 no.2
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• pp.159-164
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• 1994

Two studies were conducted using 40 cross-bred bulls to study the effect of chopping, moistening with water or common salt solution on the nutritive value of rice straw (variety BG-400). Moistening with water did not significantly effect digestibility or intake of rice straw. As compared to straw fed in the long form, chopping did not significantly influence intake (2.33 vs 1.97kg $100kgBW^{-1}day^{-1}$, respectively), but significantly (p<0.05) decreased the digestibility (41.6 vs 37.4%) and intake of digestible dry matter (0.99 vs 0.74kg $100kgBW^{-1}day^{-1}$). Rice straw moistened with 2 or 4% common sea salt solution and directly fed to animals (Exp. 1) did not significantly effect its digestibility (43.9 and 43.1%, respectively) or intake (2.66 or 2.59kg $100kgBW^{-1}day^{-1}$, respectively), but over night storing of 2% salt solution sprayed straw (Exp. 2) significantly reduced its digestibility (33.6%). The latter is difficult to explain because the sodium concentration (mg/g straw dry matter) was lower than 4% salt solution treatment used in experiment 1 (3.30 vs 5.22). It is concluded that chopping, moistening with water or NaCl salt solution did not significantly improve the nutritive value of rice straw.

• Journal of Pharmaceutical Investigation
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• v.12 no.2
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• pp.37-44
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• 1982

In order to enhance water solubility, ketoprofen was made as lysine salt, such as acetylsalicylic acid lysine salt, ibuprofen lysine salt and amino acid salt of phenylbutazone. The purpose of this study was to make a comparison between ketoprofen lysine salt in aspects of analgesic, anti-inflammatory, and antipyretic effect. The experimental results were summerized as followings. 1. Ketoprofen lysinate was composed of one molecule of ketoprofen and one molecule of lysine. The product was water soluble and melting point was $92^{\circ}C{\sim}94^{\circ}C$. 2. Ketoprofen lysinate showed about 2 times stronger analgesic effect than that of ketoprofen while no difference in antipyretic effect was observed. 3. $LD_{50}$ of ketoprofen lysinate was higher than that of ketoprofen, suggesting ketoprofen lysinate as safer drug. 4. Blood concentration of ketoprofen lysinate was $156{\mu}g/ml$ while the concentration of ketoprofen was $116{\mu}g/ml$ in 30 min., suggesting long acting as well as high blood concentration.

• YAKHAK HOEJI
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• v.7 no.1
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• pp.8-12
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• 1963

The piperazine salts with 24 kinds of phenols and 6 kinds of organic carboxylic acids were prepared. The test of anthelmintic effect against Ascaris suilla, in vitro, for Hexachlorophene-piperazine salt, Bithionol-piperazine salt, Kainic acid-piperazine salt were also carried out compared with piperazine, Hexachlorophene, Bithionol and Kainic acid.

• YAKHAK HOEJI
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• v.20 no.3
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• pp.156-161
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• 1976

The salting in and salting out of Octoxynol, N.F., a nonionic polyoxyethylated surfactant by n-alkylamine hydrochlorides ws investigated by measuring their effect on the cloud point of the surfactant at various salt concentrations. The carbon number of the alkyl chain was varied from zero to twelve. Ammonium chloride, methylamine hydrochloride and ethylamine hydrochloride tended to salt out the surfactant, lowering its cloud point in proportion to the salt concentration. n-Ankylamine and n-butylamine hydrochlorides showed salting-out effect at low concentrations of the electrolyte, while their effects were leveled off and showed rather salting-in trend at higher concentrations of the electrolyte. These salting-in effect was ascribed to the formation of a hydrotropy of the n-alky lammonium cations with the surfactant. The higher homolog compounds of n-alkylamine hydrochlorides showed extraordinarily high salting-in effect at very low oncentrations of the electrolyte. These large salting-in effects were more drastic as the chain length was getting longer. These large increases of the cloud point of the surfactant were attributed to the formation of mixed micelles of n-alkylammonium cations with the polyoxyethylated surfactant.