• 동아시아식생활학회지
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• 제4권1호
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• pp.87-94
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• 1994

The conditions of water extraction form the dried jujube (Zizyphus jujuba) were examined. The general components, taste, and effect of taste correction of jujube water extract concentrate (JWEC) were investigated. desirable condition for extraction was that 100g of dried jujube was added to 750$m\ell$ of water and heated for 80 minutes at 100$^{\circ}C$. The yield of JWEC was 50% and the manin component of it was sugar (90%). The major taste of JWEC was sweetness, and it had astringent, bitter, sour and salty tastes as incidental taste. The taste was changed to desirable taste when 15% of JWEC was added to coffee, 10% of JWEC was added to fermented soy sauce, thick soypaste mixed with red pepper, and vinegar, respectively.

• 한국환경보건학회지
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• 제13권1호
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• pp.7-16
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• 1987

A study was carried out to determine the adequacy of springs as drinking water in summer and in winter separately. In this study, environmental sanitation, physio-chemical examination, bacteriologic contamination and the content of heavy metal were included. For this study, samples were collected from 8 springs which were located in the suburbs of Chunchon city. The following results were obtained. 1. There was the covering system in 1 out of 8 springs. 6 out of 8 springs showed contaminating source within lorn. 2. In physio-chemical test, six out of 8 springs were found to be unsafe for the legitimate standard of safty water. 3. Bateriologic examination clone during summer showed the evidence of coilform group at 7 out of 8 springs and during winter showed positivity at 3 out of 8 springs. 4. In the study for heavy metal content, all places showed high iron level beyond the standard level of salty water, and 4 places showed high contents of fluorine, mangan and lead.

• 한국토양비료학회지
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• 제4권1호
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• pp.79-85
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• 1971

관옥(關玉)을 수묘대(水苗垈), 육묘대(陸苗垈), 염분묘대(鹽分苗垈)에서 길러 수도생육기간중(水稻生育期間中)의 평균(平均) 염분농도(鹽分濃度) 0.48%(4월말(月末) 0.67%)의 간척지(干拓地)에 이앙(移秧)하고 암모니아 태(態)N와 요소태(尿素態)N의 2수준(水準)으로 시비(施肥)한 도합(都合) 6처리(處理)를 하여 각(各) 처리(處理) 요인(要因)의 효과(效果)를 보았던 바 결과(結果)를 요약(要約)하면 아래와 같다. 1) 이앙기(移秧期)의 육묘(陸苗)는 초장(草長)이 짧았으나 건물중(乾物重)/초장(草長)이 크고 묘(苗)가 충실(充實)하였으며 염분지이앙후(鹽分地移秧後)의 발근력(發根力)이 현저(顯著)히 강(强)하였다. 2) 육묘(陸苗)는 다른 육묘법(育苗法)에 의(依)한 묘(苗)들에 비(比)하여 경부(莖部)의 함수탄소함량(含水炭素含量)이 현저(顯著)히 많으며 따라서 C/N비(比)가 대단(大端)히 컸고 이 경향(傾向)은 활착후기(活着後期)까지 계속(繼續)되었다. 3) 각(各) 묘(苗)들의 염분첨가배양액(鹽分添加培養液)에서 염분묘(鹽分苗)는 대체(大體)로 호흡활성(呼吸活性)이 높았으며 육묘(陸苗)는 수묘(水苗)에 비(比)하여 고염분배양액(高鹽分培養液)에서도 호흡활성(呼吸活性)이 떨어지지 않았다. 4) 육묘(陸苗)에 의(依)한 수도(水稻)는 다른 묘(苗)들에 비(比)하여 수수(穗數), 수중(穗重) 및 수당입수(穗當粒數)에서 우월(優越)하였으며 임실율(稔實率)이 낮은 경향(傾向)을 나타냈다. 5) 염분구(鹽分區)에서 유안(硫安)과 요소(尿素)의 정조수량(精租收量)에 대(對)한 비효(肥效)의 차(差)는 없었으며 육묘(陸苗) 및 염분묘(鹽分苗)에 의(依)한 재배방법(栽培方法)으로 수묘(水苗)에 비(比)하여 정조수량(精租收量)에서 33% 및 22%씩 각각(各各) 증수(增收)되였다.

• 한국식품조리과학회지
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• 제18권6호
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• pp.684-691
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• 2002

The objectives of this study were to determine the consumption pattern and importance of Kimchi in our meals, and the preference of Kimchi. The 77.0% of the housewife respondents were preparing Kimchi at home. The reasons for not making Kimchi were ‘don't have time’(39.4%), ‘don't know how to make Kimchi’(18.2%) and ‘don't eat much’(18.2%). The amounts of daily Kimchi intake of the respondents were ‘less than 50g’(42.3%) or ‘50-100g’(29.8%). They are Kimchi because it was ‘delicious’(48.4%) or ‘habitual’(39.5%). The 70.0% of the respondents answered that Kimchi was important in each meal. The most respondents favored ‘moderate’ in the degree of fermentation(48.1%), hot taste(65.0%) and salty taste(72.4%). As the age of the respondents increased, they favored less sour, less hot and less salty taste. Baechu Kimchi(4.15), Chonggak Kimchi(3.89), Dongchimi(3.85), Kkaktugi(3.74), water Kimchi(3.67) were preferred by the respondents. The 73.97% of the respondents preferred Kimchi Jjigye. The 10- to 19-years old respondents preferred Kimchi Jjigye(52.8%), Kimchi pan cake(24.5%) and fried rice with Kimchi(17.0%).

• 한국수자원학회:학술대회논문집
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• 한국수자원학회 2023년도 학술발표회
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• pp.33-33
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• 2023

In this article, the challenges of Iran and the world are compared to the management of available water resources. Especially in recent years, according to the climatic changes that have occurred all over the world and the changes in the rainfall patterns, and the corresponding changes in the management of water resources, the situation in Iran is being investigated. According to the available information, the amount of water on the planet is estimated to be about 1.36 billion cubic kilometers, which covers about 71% of the earth's surface. However, about 97.5% of the water in the world is salty ocean water and only 2.5% is fresh. Therefore, only 0.025% of the total water on the planet will be usable. According to United Nations statistics, 61% of the world's water consumption is in agriculture, 23% in industry, and 8% for drinking, household, and health purposes. Considering the large number of dams in Iran, only 6% of all dams are used to produce electric energy, which is a significant difference compared to the world (approximately 19%).

• 동아시아식생활학회지
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• 제16권6호
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• pp.677-683
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• 2006

Glutinous rice cake(Chalduk) was made by varying the hours of soaking time of glutinous rice in the water(0, 4, 8, 12, 24 hours). After storage for various periods, the sensory and physical characteristics and the degree of gelatinization were examined in order to determine the effect of glutinous rice soaking period on the quality of Chalduk. The results of the study are summarized as follows. In the sensory test, 8-hour water soaking produced the significantly highest score for salty taste, while 0-hour water soaking had the lowest score. Four-hour water soaking had the significantly highest score for the degree of chewiness. Eight-hour water soaking had the significantly highest score for overall desirability. For the moisture content of Chalduk covered with bean flour, 8-hour water soaking produced the highest moisture content but the difference was not significant. For the degree of gelatinization, 8-hour water soaking had the highest maltose content, which confirmed the suitability of 8-hour water soaking glutinous rice. Eight-hour water soaking had the lowest hardness. With increasing storage period, the hardness sharply increased. Elasticity was higher for the long-period immersed samples than for the non-immersed samples. In conclusion, an 8-hour soaking time for glutinous rice in water was proposed to maximize the Chalduk quality.

• Journal of Plant Biology
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• 제13권4호
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• pp.13-22
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• 1970

The rice variety, Kwanok, was reared in the water, land and salt seed beds and transplanted to the reclaimed soil area having an average of 0.48% salt content (0.67% at the end of April). The plant height of land bel seedlings at transplanting stage was short but the dry-weight/plant-height ratio was large and the rooting ability was vigorous remarkably after transplantation in the salty area. The central cylinder, vessels, sclerenchyma, endodermis and other mechanical tissues of the root of land bed seedlings were well developed while the size of cortical cell layers were small. The cytoplasm of the cortical parenchyma at the root tips seemed to be most abundant in the land bed seedlings. The formation of the aerial cavity in the cortex of primary root was rapid and it seemed that the developmental mechanism of the aerial cavity in the rice plant roots was related to the development of the lateral roots.

• Preventive Nutrition and Food Science
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• 제18권1호
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• pp.60-66
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• 2013

The whole saltwort plant (Salicornia herbacea) was micronized to develop the table salt substitute. The micronized powder was mixed with distilled water and made into a spherical granule by using the fluid-bed coater (SGMPDW). The SGMPDW had superior flowability to powder; however, it had low dispersibility. To increase the dispersibility of SGMPDW, the micronized powder was mixed with the solution, which contained various soluble solid contents of saltwort aqueous extract (SAE), and made into a spherical granule (SGMPSAE). The SGMPSAE prepared with the higher percentages of solid content of SAE showed improved dispersibility in water and an increase in salty taste. The SGMPSAE prepared with 10% SAE was shown to possess the best physicochemical properties and its relative saltiness compared to NaCl (0.39). In conclusion, SGMPSAEs can be used as a table salt substitute and a functional food material with enhanced absorptivity and convenience.

• 한방안이비인후피부과학회지
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• 제16권3호
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• pp.38-67
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• 2003

The burn is acute skin injury caused by fire, hot water. steam. hot oil, sour and salty. It is occurred frequently in the daily life as well as oriental therapy like moxibustion therapy, physical therapy. Nevertheless, medical treatment of the burn is almost dependent on western cure. So we chose the oriental medicine textbooks and the oriental medicine journals that were dealing with the drugs, processing the drugs. peculiar treatment put first external cure. The results were as follows; 1. The burn is acute skin injury caused by fire, hot water, steam, hot oil, sour and salty. 2. The burn cause blisters, irritability and restlessness, nausea, dryness of mouth, constipation, in case of serious, coma, dyspnea and death. The early stage of the burn, blisters form by skin damage and they burst into skin ulceration from which pus issues, the latter term, the wound form scab and healed up. 3. In a light case, medical treatment of the burn was used external treatment by medicine for externalism use, in a serious case, it was used both as an internal remedy and medicine for outward application. Also in the early stage, it was careful of using the cold and cool medicine, as the process of healing, it was used alleviating pain, detoxicating, moistening the skin, growing muscle and skin, convergence, evacuating pus, regeneration of the tissue, strengthen the spleen and nourishing the stomach. 4. The external treatment medication is Herba Ephedrae Oil(麻油), Radix ET Rhizoma Rhei(大黃), Glauberitum(寒水石), Water(水), Pig OiI(猪油), Pig Fat(猪脂), Radix Angelicae Gigantis(當歸), Rhizoma Coptidis(黃連), Cortex Phellodindri(黃栢). The White of an Egg(鷄子淸), Raw Honey(生蜜), Honey(蜜), Wine(酒), Etc. It is mostly the cold and cool medications. 5. Soft extracted and powered dosage form in external treatment is much used. The soft extracted form(32times used) are mostly Chung Ryang paste(淸凉膏) and Fructus Papaveris paste(罌粟膏). The powered form(30times used) are mostly Bingsang Powder(氷霜散), Bosaenggugo Powder(保生救苦散), Sahwang Powder(四黃散). The others is much a various powder adding solvent. 6. If varicella stage, erosion after varicella stage, oozing stage and extreme pain stage, the powder adding solvent is much used. If little oozing stage. ulcering stage, scabing stage and a chronic stage, Soft extracted dosage form is much used. 7. The most many(26.65%) used method is that apply each medication power mixed water(水), wine(酒), honey(蜜) in a wounded part.

• 한국철도학회:학술대회논문집
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• 한국철도학회 2005년도 추계학술대회 논문집
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• pp.1184-1189
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• 2005

Durability of concrete has been currently issued in the engineering societies and a large number of studies on the concrete corrosion in salty environment have been performed. The reinforcement corrosion, which is the primary reason of deterioration of the concrete structure exposed to chloride environment. is caused by the chloride ions infiltration owing to underground water seeping into the concrete. In this study. the endurance periods using the diffusion equation of the concrete specification have been evaluated on the concrete structures with different addictives for the brand new R/C subway structure exposed to seashore underground water. Furthermore. the guidance for proper use of the addictives and the reasonable thickness of concrete cover are derived for concrete mixing. From the result of the evaluation corresponding to salt damage for Inchon subway line I, the endurance periods of the ordinary Portlandcement concretes are represented as $42\~75$ years and fail to achieve the objective period of 100 years. However, the lower water-cement ratio expands the endurance periods and the blast furnace slag concrete with small quantity of the silica fume, which shows the best performance of corrosion resistance in this study, represents more than 170 years of the endurance period. Moreover, the case of use of blast furnace slag and fly ash together shows the endurance period of $134\~171$ years and it means that the result very satisfies the objective endurance period.