• 동아시아식생활학회지
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• 제14권3호
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• pp.283-287
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• 2004

To investigate the effects of preheating treatment on the properties of salt-preserved cucumber, cucumber were heated in the warm water to 40, 60, and 75$^{\circ}C$ for 15 min. Thereafter, cucumbers were cooled and the ratios of cucumbers: water was adjusted to 1:1.2(w/w) and salt was added to have final salt concentration of 12%. The group which was heated to 6$0^{\circ}C$ showed the highest scores on hardness followed by 4$0^{\circ}C$, no-heat, and 75$^{\circ}C$ treated groups after 60 days of salt-preservation. The yellowness on the surface of cucumber peels was getting intense as temperature was increased during heat treatment, which resulted in the most intense yellowness in no-heat and 4$0^{\circ}C$ treated groups. The intensities of greeness and redness of the groups also differed according to different temperature applied during heat treatments. Regardless of heat treatment, no difference in the absorbance of isopropyl alcohol extracts were found. Activities of pectinesterase were the highest in 6$0^{\circ}C$ treated group followed by 4$0^{\circ}C$, 75$^{\circ}C$, and no-heat treated group until 60 days of preservation, while activities of polygalacturonase in 4$0^{\circ}C$ and 6$0^{\circ}C$ treated groups were lower.

• 한국식품영양과학회지
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• 제27권3호
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• pp.482-488
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• 1998

This study was carried out to determine the effect of treating with salt-fermented shrimp on quality of pig meat. The treated pig meats were stored at 4$^{\circ}C$, 1$0^{\circ}C$, 2$0^{\circ}C$ or 4$^{\circ}C$ after placing 2$0^{\circ}C$ for 35 hours, respectively. Meat tenderness was improved more at 2$0^{\circ}C$ storage than at 1$0^{\circ}C$ and 4$^{\circ}C$ storage. However, in water holding capacity, the meat stored at 4$^{\circ}C$ was increased more than them of 1$0^{\circ}C$ and 2$0^{\circ}C$. Cooking loss was decreased more at 4$^{\circ}C$ than the other storage temperatures. When meat color observed, it was good at the early stage of storage but went down to the worse gradually. According to the result of SDS-PAGE, myofibrillar proteins were degraded more after treated with salt-fermented shrimp than the control. Among them, titin-I was especially degraded after 2 days at 4$^{\circ}C$ storage even though it was degraded after 1 day at 1$0^{\circ}C$ and 2$0^{\circ}C$ storage. These results suggest that salt-fermented shrimps cause to improve the quality of pork meats by increasing the meat color, meat tenderness and water holding capacity at the early stage of storage.

• 한국식품조리과학회지
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• 제8권1호
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• pp.57-63
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• 1992

The purpose of this study was to investigate the rheological and thermal properties of yam starch. Yam starch had a hydrodynamic volume with the intrinsic viscosity,［$\eta$］, of 0.29dl/g deionized water. The values of the intrinsic viscosity of yam starch, determined to pH 2-11, varied between 0.07 to 0.18 dl/g. The highest intrinsic viscosity was obtained at pH 7. At salt concentrations 0-0.2 M NaCl, the intrinsic viscosity of yam starch was decreased up to 0.05 M NaCl concentration then increased to 0.07 M NaCl concentration and remained constant to reach 0.2 M NaCl concentration. The overlap parameter, calculated with the intrinsic vicosity data, was 3.45 g/dl in deionized water. The thermal properties of yam starch were investigated by Differential Scanning Calorimetry. Three endotherms were observed both pH solution and salt concentation. In the presence of pH 9, the onset temperature of gelatinization peak was the lowest temperature of 50.$32^{\circ}C$ and the enthalpy ($\Delta$H) was increased in this solution. The effect of salt on the thermal properties of yam starch was determined at salt concetration of 0-0.2 M NaCl. The enthalpy significantly decreased to salt concentration 0.07 M NaCl and the lowest onset temperature of this concentration was 52.$90^{\circ}C$.

• Journal of Pharmaceutical Investigation
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• 제12권2호
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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.

• 한국식품조리과학회지
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• 제17권5호
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• pp.503-509
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• 2001

The effects of salting methods on textural properties of Kakdugi were evaluated during fermentation at 1$0^{\circ}C$ for up to 52 days. Kakdugi samples were prepared by 4 different salting methods at final salt concentration of 1.5%, which is appropriate for organoleptic quality. The salting methods for radish cubes(2 cm size) of Kakdugi were as follows; 1) Treatment S-1: spraying dry salt uniformly on to the radish cubes at 1.5%(w/w) and holding for 1 hr, 2) Treatment S-5: spraying dry salt uniformly on to the radish cubes at 1.2%(w/w) and holding for 5 hr, 3) Treatment B-1: brining radish cubes in a 8.5%(w/v) salt solution for 1 hr, 4) Treatment B-5: brining radish cubes in a 4.0%(w/v) salt solution for 5 hr. The contents of water soluble pectin, total soluble solid and PG activity were increased as the fermentation periods increased. A majority of total dietary fiber(TDF) consisted of soluble dietary fiber(SDF), and the amount of insoluble dietary fiber(IDF) was relatively small in Kakdugi during fermentation. Furthermore, an increase in SDF and a consequent decrease in IDF contents were observed with the fermentation time increased.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2013년도 춘계 학술논문 발표대회
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• pp.329-331
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• 2013

The salt damage resistance of waterproofing membrane was evaluated on the cracked mortar substrate. The types of specimens are urethane, acrylic waterproofing membrane, and no coating mortar substrate. After these specimens were cured by water curing for 4 weeks, they were cured by atmospheric curing at 20±2Co for 8 weeks. The salt water immersion test was carried out by following KS F 2737, and the penetration depth of chloride ion into substrate was measured in 1, 4, 8, and 13 weeks. As a result, in the case of non coating specimen, the chloride ion penetrated within one week. In the coated specimens, a regardless of the membrane type, the chloride ion did not penetrate during 13 weeks-tests on condition that the cracked width of substrate is less than 0.3mm. Also, the penetration speeds of the coated specimens were lower than that of non coating specimen. Therefore, our results reached a conclusion that waterproofing membrane has high salt damage resistance.

• Composites Research
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• 제26권3호
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• pp.165-169
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• 2013

This work presents the tensile properties and water uptake behavior of plasma treated abaca fibers reinforced epoxy composites. The composites were prepared by vacuum assisted resin transfer molding. The effects of treatment on tensile properties and sorption characteristics of abaca fiber composites in distilled water and salt solution at room temperature were investigated. The tensile strength of the composites increased with plasma treatment. With plasma treatment, an improvement of 92.9% was obtained in 2.5 min exposure time in plasma. This is attributed to high fiber-matrix compatibility. Less improvement on tensile properties of hybrid treatment of sodium hydroxide and plasma was obtained. However, both treatments reduced overall water uptake in distilled water and salt solution. Hydrophilicity of the fibers decreased upon plasma and sodium hydroxide treatment, which decreases water uptake.

• 생물환경조절학회지
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• 제10권2호
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• pp.88-94
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• 2001

Ash ball 배지의 이화학적특성과 사용배지의 염류집적 및 제거효과를 펄라이트 및 입상암면과 비교하였다. ash ball의 가비중, 진비중, 공극율은 각각 0.93 g.$cm^{-3}$, 2.29 g.$cm^{-3}$, 40.6%, 59.4%로서 그중 가비중은 펄라이트 및 입상암면에 비해 현저히 높았고 가공율은 낮았다. 배지의 포화수분함량(saturation moisture capacity)은 ash ball이 52%, 펄라이트가 71%, 입상암면이 90%로 나타났고, 배수 1시간 후 수분율은 ahs ball이가 21%, 펄라이트가 27%, 입상암면이 80%로 낮아졌다. Ash ball의 입도별 수분율은 소립(3~5 mm)이 대립 (7~15mm)에 비해 5% 정도 높았다. Ash ball의 배드내 수분율은 수직 및 수평방향의 분포가 균일하여 수분확산성이 좋은 것으로 나타났다. ash ball의 pH는 7.6으로 약염기성을 나타내었다. 배지를 침지한 배양액의 pH는 7.6으로 약염기성을 나타내었다. 배지를 침지한 배양액의 pH는 다소 증가하는 경향을 보였으며 EC는 거의 변호가 없었으며, 배지내 무기이온의 흡착은 ash ball과 입상암면은 인산의 흡착이 비교적 많았다. 토마토 재배에 사용된 ash ball의 염류집적은 펄라이트와 비슷하였고 8회 정도의 침수처리로 배지표면에 흡착된 무기염을 대부분 제거할 수 있었다. 위의 결과로부터, ash ball 배지는 보수력은 다소 낮지만 통기성 및 수분확산성이 우수하여 배지내의 수분조절이 용이한 배지임을 알 수 있었다.

• Current Research on Agriculture and Life Sciences
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• 제4권
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• pp.70-76
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• 1986

평균조차(平均潮差)가 10cm내외(內外)인 포항(浦項) 영일만(迎日灣)으로 유입(流入)하는 형산강(兄山江)의 감조구간(感潮區間)을 채택(採擇)하여 유역내(流域內)의 부조(扶助) 수문기준점(水文基準點)에서 관측(觀測)한 자료(資料)와 하천유량(河川流量) 및 수질측정자료(水質測定資料) 등을 근거(根據)로 밀도유현상(密度流現象)을 분석(分析)한 결과(結果)를 요약(要約)하면 다음과 같다. 1. 영일만(迎日灣)의 조석현상(潮汐現象)은 1일(日)1회조(回潮)이며 대조차(大潮差) 0.104m, 소조차(小潮差) 0.066m, 평균조차(平均潮差) 0.085m로써 해면(海面)의 변동(變動)은 매우 작았다. 2. 감조구간내(感潮區間內)에는 해수(海水)의 영향(影響)으로 인(因)하여 약(約) 270만(萬)$m^3$ 이상(以上)의 물이 저류(貯溜)되고 있으며 이중에서 염분농도(鹽分濃度)가 $750{\mu}{\mho}/cm$ 이하(以下)로써 관개용수(灌漑用水)로 이용(利用) 가능한 수량(水量)은 약(約) 120 만(萬)톤에 달(澾)하고 있다. 3. 해수침투현상(海水浸透現象)은 간만(干滿)의 차(差)에 의한 수위변화(水位變化)는 작으나 만조시(滿潮時) 염분침입(鹽分侵入)이 탁월(卓越)하여 뚜렷한 층(層)이 형성(形成)되는 성층밀도류(成層密度流)가 되고 간조시(干潮時)에는 염수(鹽水)쐐기가 후퇴(後退)하면서 쐐기 상류단(上流端)의 염분(鹽分)이 담수(淡水)와 혼합확산(混合擴散)되면서 유하(流下)하여 잘 혼합(混合)된 하구(河口)를 형성(形成)한다. 4. 염수(鹽水)쐐기의 길이는 5.9km로 계산(計算)되었으나 실제로는 4.4km지점(地點)에 설치(設値)된 연일(延日) 잠수교(潛水橋)의 영향(影響)으로 인(因)하여 동지점(同地點)에서 $S=320{\mu}{\mho}/cm$로써 염수(鹽水)의 침투(浸透)가 중단(中斷)된다. 5. 담수(淡水)와 해수(海水)사이에 어떠한 크기의 밀도차(密度差)가 존재(存在)하는 한(限) 수로(水路)바닥을 따라 흐르는 순상류(純上流) 방향(方向)의 흐름이 존재(存在)한다.

• Membrane and Water Treatment
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• 제4권3호
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• pp.203-214
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• 2013

Laboratory tests were performed to determine the efficiency of dye solution desalination by electrodialysis. The study involved anionic dye and mineral salt recovery by obtaining two streams from a salt and dye mixture - dye-rich solution and salt solution. A standard anion-exchange and cation-exchange membranes or monovalent selective anion-exchange membranes were used in the ED stack. It was found that the separation efficiency was strongly dependent on the dye molecular weight. The best results for standard ion-exchange membranes were achieved for the desalination of Direct Black solution. Furthermore, the obtained results implied that the application of monovalent selective anion-exchange membranes improved the recovery of dye and salt solutions - the dye concentration in the diluate remained constant irrespective of the molecular weight of anionic dyes, whereas the salt recovery remained very high (99.5%).