• The Journal of Asian Finance, Economics and Business
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• v.7 no.1
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• pp.313-320
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• 2020

This study aims to analyze the household economic behavior of salt farmers participants in Salt Business Empowerment Program (Pugar) including of salt production, work flow, household revenue, the behavior of consumption of food and non-food items and the welfare level. This research followed a survey method by engaging 32 household farmers as participants. The findings revealed that the empowerment program was carried out through the technical assistance of salting production and the assistance of equipment and technology from Thread of Screw Filter and geoisolators to improve the quality of salt. The problems come when the marketing of salt is still limited to the collectors of salt which led to the price of salt level, manufacturers have not remained stable. Household revenue sources for some salt farmers also come from non-salt pond business activities. Farmer household revenue can be used to meet staple food consumption and non-food staple consumption. Based on the indicators of family welfare, households participating in the empowerment program were group into the category of prosperous families. In order to stabilize the price of salt at the producer level, government intervention in the people's salt trading system is needed.

• Korean Chemical Engineering Research
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• v.58 no.1
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• pp.98-105
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• 2020

By the gravimetric method at atmospheric pressure, the solubility of two α-amino acids was resolved over temperatures from (293.15 to 323.15) K. The α-amino acids studied were L-arginine and L-histidine. Results showed a salting-out effect on the solubility of the tested amino compounds. It is obvious that there was an increase in the solubility, in aqueous chloride solutions, with the increasing temperature. Results were translated regarding the salt hydration shells and the ability of the solute to form hydrogen-bond with water. The solubility data was precisely associated with a semi-empirical equation. The standard molar Gibbs free energies of transfer of selected α-amino compounds (Δ_trG^o) from pure water to aqueous solutions of the chloride salts have been calculated from the solubility data. The decrease in solubility is correlated to the positive (Δ_trG^o) value which is most part of the enthalpic origin.

• Journal of the Korean Society of Food Culture
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• v.12 no.1
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• pp.11-16
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• 1997

The Nara Dynasty of Japan lasted from 710 to 784 A.D, which corresponds to the period of the Unified Shilla Kingdom of Korea. The Nara Dynasty enacted the 'Daiho Law and Ordinance' by referring to those of Tang Dynasty of China. Under these legal systems, the Ministries were defined, and foods were used for paying taxes or as currency. The characteristics of the dietary culture in Nara Dynasty were as follows. 1) They obtained food from rice and other grain farming, hunting and fishery. Rice was their main staple and was also used for preparing porridge and brewing wine. 2) Under the influence of Buddhism, meat was prohibited, and milks or dairy products were supplemented for improving malnutritional status. 3) They also used seasonings, spices and sweeteners to enhance the taste and produced medicines by extracting plants, animals and minerals. 4) While chopsticks were made of bamboo, willow, silver, shell, tree or bronze, such utensils as pan earthenware steamer, or charcoal pots were used for preparing meals. 5) Highly qualified utensils, made of porcelains painted with lacguetr, metal, glass, horn and stone, were produced as handcraft art wad developed. 6) Chinese style cousines and cooking methods were popular and various types of preserving techniques like drying or salting were used. Processed cookies were also developed. 7) Although flour was used mainly among noble class people, ordinary people also used it. The royal families ate milk products a lot and even fried foods. 8) One can say that Buddism exerted an influence on Vegetarianism from this era.

• Journal of the Korean Society of Food Culture
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• v.28 no.3
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• pp.213-233
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• 2013

During the late Chosun Dynasty, famine was the main cause of climate ecological background, such as frequent floods and droughts, the Little Ice Age (小氷期), and epidemic. In addition, it influenced the social and cultural background, such as failure toprovide Yiangbeop (移秧法), breakout of war and revolt, loss of farming cattle, grain consumption due to brewing, the concentration of wealth, and tenacity of shamanism. "Limwongyungjeji" "Injeji" of the last part had been written about the famine; wild plants to raw, dried, or dried powder, or processed pharmaceutical goods. Grain couldbe replaced in more than 330 types of famine relief food and recipes; 170 species of vegetables, 34 species of vegetation, and 33 kinds of fruit - the botanic foods were mainstream. Edible parts of these plant foods are those of 14 kinds: 175 species of leaves, 113 species of sprouts, 99 kinds of buds, and other fruits, roots, stems, flowers, etc. The recipe (poaching, salting, and oil-marinated) was written 186 times or forsoup, raw, and boiled.

• Journal of the Korean Chemical Society
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• v.33 no.3
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• pp.315-320
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• 1989

A method was presented for the analysis of trace metals in iron oxide ore. The method utilized ammonium pyrrolidinedithiocarbamate (APDC)-methyl isobutyl ketone (MIBK) extraction procedure and analysis by atomic absorption spectroscopy (AA). Citrate at pH $8{\sim}10$ for the determination of Co, Ni and Cu or tiron at pH $6{\sim}7$for the determination of Mn and Cu was added as a masking agent to prevent extraction of Fe(III) into the organic phase. Reduction of solubility of MIBK in water was achieved by addition of NaCl as a salting-out agent. Back extraction of the MIBK extracts with aqueous $HNO_3$ was also studied to increase the stability of metal extracts.

• Journal of the Society of Disaster Information
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• v.13 no.3
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• pp.332-339
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• 2017

In the case of aged structures, the information of the structure is often lost after the completion of construction, and there is a great difficulty in predicting the durability life of the structure due to the lack of information on concrete formulations. In this study, the durability of concrete specimens was evaluated by various field and indoor test methods based on the core specimens collected from the field, and the durability life of the concrete structures was predicted by using the FEM analysis technique.As a result, the neutralization rate coefficient was $5.38E-6(cm^2/day)$ and the rate of progress was low. And the possibility of complex deterioration due to carbonation and salting was found to be very low.

• Membrane and Water Treatment
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• v.10 no.6
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• pp.451-460
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• 2019

Thin film composite membranes incorporated with nano-sized hydrophilic zeolite -A were successfully prepared via interfacial polymerization (IP) on porous blend PES/PAN support for water desalination. The thin film nanocomposite membranes were characterized by SEM, contact angle and performance test with 7000 ppm NaCl solution at 7bar. The results showed that the optimum zeolite loading amount was determined to be 0.1wt% with permeate flux 29LMH.NaCl rejection was improved from 69% to 92% compared to the pristine polyamide membrane where the modified PA surface was more selective than that of the pristine PA. In addition, there was no significant change in the permeate flux of the thin film nanocomposite membrane compared with that of the pristine PA in spite of the formation of the dense polyamide layer. The stability of the polyamide layer was investigated for 15 days and the optimized membrane presented the highest durability and stability.

• Food Science and Preservation
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• v.7 no.2
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• pp.222-227
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• 2000

Antimutagenic activity of crushed kimchi fermented with starter under various conditions such as temperature(5-20$^{\circ}C$), salt concentration(2-10%), addition rate of starter (0-20%) was investigated. The kimchi was fermented with crushed Chinese cabbage without salting, red pepper powder, crushed garlic, crushed ginger, anchovy juice and starter. Well fermented kimchi juice(fermented at 10$^{\circ}C$ for 15 days) and sterilized radish juice was used as a source of lactic acid bacteria and starter medium, respectively. Antimutagenic activity showed the highest in the crushed kimchi fermented at 15$^{\circ}C$ for 15 days, 4% salt concentration, 5% starter added, respectively. The inhibition rate of mutagenic activity of the kimchi against S. typhimurium TA98 induced by NQO and S. typhimurium TA100 induced by MNNG was 56.41% and 60.11%, respectively. And the inhibition rate of the kimchi juice showed 56-60% per 100ul.

• Applied Biological Chemistry
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• v.35 no.5
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• pp.399-403
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• 1992

The amounts of salt diffused into radish after immersing in various concentrations of salt solution at different temperatures were measured and the changes of radish texture by the salt diffusion were estimatedwith the viscoelastic constants of a 3 element solid model determined by a stress relaxation test. While the amount of salt diffused throught radish was increased with increasing the salt concentration and soaking temperature, the istantaneous stress, equilibrium elastic solid and viscoelastic constants of radish were decreased. Also the degree of stress relaxation and equilibrium elastic solid approached the same or zero values, as salt concentration was further increased. Viscoelstic constants as well as salt diffusion were more influenced by lower salt concentration with increased temperatures.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.6
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• pp.841-848
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• 2021

To develop a value-added low-salt fermented seafood with a long shelf-life, we prepared seasoned low-salt fermented Omandungi Styela plicata supplemented with fermentation alcohol (SOE). The SOE was produced by washing and dewatering shelled Omandungi, followed by cutting and salting for 24 h at 0±1℃. The salted Omandungi was seasoned and fermented with garlic, ginger, monosodium glutamate, red pepper, sesame, sorbitol, and sugar, for 7-8 days at 0±1℃. After adding 3-5% fermentation alcohol, the seasoned fermented Omandungi was packed in a polyester container. The salinity, volatile basic nitrogen content, and viable cell count of SOE were 4.8%, 22.1-22.2 mg/100 g, and (1.2-1.9)×10³ CFU/g, respectively. Compared with the control, addition of 3-5% fermentation alcohol inhibited the decrease in freshness, texture degradation, and growth of residual bacteria. Additionally, the SOE showed good storage stability and organoleptic qualities when stored at 4±1℃ for 40 days. The total amino acid content of SOE was 2,186.0 mg/100 g, mainly comprising glutamic acid, aspartic acid, lysine, and phenylalanine. The free amino acid content was 189.0 mg/100 g, and mainly included taurine, glutamic acid, methionine, alanine, and proline.