• Proceedings of the Korea Committee for Ocean Resources and Engineering Conference
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• 2003.10a
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• pp.333-335
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• 2003

Deep Ocean Water is formed within restricted area including polar sea (high latitude) by cooling of surface seawater and globally circulated in the state of insolation with surface seawater. Although not as obvious as estuaries mixing, Brine groundwater is mixture of recirculated seawater and groundwater. Seawater having high osmotic pressure infiltrate into unconfined aquifer where is connected to the sea. The ions dissolved in seawater are present in constant proportions to each other and to the total salt content of seawater. However deviation in ion proportions have been observed in some brine groundwater. Some causes of these exception to the Rule of constant proportions are due to many chemical reactions between periphery soil and groundwater. While Deep Ocean Water (DOW) have a large quantity of functional trace metals and biological affinity relative to brine groundwater, DOW have relatively small amount of harmful bacteria and artificial pollutants.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.3
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• pp.299-307
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• 2006

Raw whole garlic was pickled in two different ways, in soy sauce and in brine, to test the change of flavor compounds with aging period. The changes of pH, acidity, hardness and flavors were measured, accompanied with sensory evaluation. The pH of whole garlic in soy sauce and in brine was decreased as the aging period increased. The acidity was increased as pH decreased. Hardness tended to decrease as the aging time increased. For whole garlic in soy sauce and in brine, trans propenyl methyl disulfide, allyl methyl trisulfide, diallyl trisulfide, dimethyl trisulfide, allyl- 2,3-epoxypropyl sulfide, and 2-methyl-l,3-dithiane were increased as the aging proceeded but allyl methyl disulfide and diallyl disulfide tended to decrease. Hardness through the sensory evaluation decreased as the aging time increased. When the overall quality was compared between whole garlic in soy sauce and in brine after 60 days, the latter could be better estimated. Pickled garlic increased the flavor compounds such as trans propenyl methyl disulfide, allyl methyl trisulfide, diallyl trisulfide, dimethyl trisulfide, allyl-2,3-epoxypropyl sulfide, and 2-methyl-l,3-dithiane as the aging proceeded. Therefore, the above flavor compounds are considered as the major ingredients of the characterized flavor of pickled garlic.

• Proceedings of the SAREK Conference
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• 2008.06a
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• pp.346-350
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• 2008

Tests were conducted to obtain heat transfer coefficients during slush formation from 10% sucrose solution. The slush was made by scraping the ice formed on the cylinder. Cold brine was supplied inside of the cylinder to cool the outer surface. Below a certain brine temperature, which was $5^{\circ}C$ in this study, the solution was supercooled, and suddenly turned into ice. The super-cooling increases as the brine temperature increased. During slush formation, the heat transfer coefficient oscillated significantly, due to periodic removal of ice chunk form the surface. The average heat transfer coefficient during slush formation was approximately twice of that obtained during single phase cooling. The heat transfer coefficient was also affected by the brine temperature with increasing heat transfer coefficient at lower brine temperature.

• Journal of Environmental Health Sciences
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• v.11 no.1
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• pp.29-34
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• 1985

The studies on the carotenoids in the viscera the brine shrimp(Penaeus Orientalis Kishinouye) have been carried out. The brine shrimps were caught around the western coastal area of Korea from Aug. to Oct. The individual carotenoids in the acetone extracts were separated and purified by the silica gel TLC. Two isolated carotenoids were investigated and identified by epoxide test, partition test, alkaline hydrolysis, reduction with sodium borohydride and visible absorption spectrophqtometry. As the results of the series of experiments, esterified Astaxanthin was discovered as one of main pigments of Penaeus Orientalis Kishinouye.

• Proceedings of the Korean Society of Soil and Groundwater Environment Conference
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• 2003.04a
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• pp.422-425
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• 2003

Many pumping station of Maehang-ri of Hwasung city are established for irrigation water supply, and brine permeation phenomenon is happening thereby. Proposed optimum pumping fluid amount conclusion model that use tidal efficiency and Ghyben-Hertzberg theory so that brine does not permeate in pumping station hereupon and applied this in study area.

• Archives of Pharmacal Research
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• v.25 no.5
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• pp.652-654
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• 2002

Brine shrimp assay-guided fractionation and isolation of the EtOAc soluble fraction of Phryma leptostachya L. (Phrymacaceae) gave two active compounds, phrymarolin II (1) and ursolic acid (2), which were identified by physicochemical and spectroscopic methods. Compound 1 exhibited potent lethality with $LD_{50}$ value of 0.0013 $\mu\textrm{g}$/ml, whereas 2 showed moderate lethality with $LD_{50}$ value of 27.0 $\mu\textrm{g}$/ml against brine shrimp. The cytotoxic activities of 1 and 2 were also evaluated against one murine and five human cancer cell lines employing the sulforhodamin B (SRB) method. Compound 2 exhibited cytotoxic activity against L1210 and SK-MEL-2 cells with $ED_{50}$ values of 3.70 and 9.27 mg/ml, respectively, whereas 1 was devoid of any cytotoxic activity against all cancer cells tested.

• Proceedings of the SAREK Conference
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• 2008.11a
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• pp.319-323
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• 2008

The study experimented to understand the ice making characteristics on to kinds of round tube type and oval tube type using ice maker. The experiment were carried out under various conditions, that used brine temperature $-10{\sim}-6^{\circ}C$, brine flow rate $1.0{\sim}1.8\;m/s$ and inlet water temperature $6{\sim}-12^{\circ}C$ etc. Mass of ice per making area increased according to the decrease of the brine temperature and inlet water temperature, but that was increased according to the increase of the brine flow rate.

• Geomechanics and Engineering
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• v.17 no.2
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• pp.215-225
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• 2019

The mechanical behavior of rock is essential to estimate the capacity and long-term stability of $CO_2$ storage in deep saline aquifers. As the depth of reservoir increases, the pressure and temperature that applied on the rock increase. To answer the question of how the confining pressure and temperature influence the mechanical behavior of reservoir rock, triaxial compression experiments were carried out on brine-saturated sandstone at elevated temperature. The triaxial compressive strength of brine-saturated sandstone was observed to decrease with increasing testing temperature, and the temperature weakening effect in strength enhanced with the increase of confining pressure. Sandstone specimens showed single fracture failures under triaxial compression. Three typical regions around the main fracture were identified: fracture band, damaged zone and undamaged zone. A function was proposed to describe the evolution of acoustic emission count under loading. Finally, the mechanism of elevated temperature causing the reduction of strength of brine-saturated sandstone was discussed.

• Journal of Fisheries and Marine Sciences Education
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• v.15 no.1
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• pp.57-66
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• 2003

The purpose of the present study was to investigate physicochemical changes in olive flounder and korean rockfish muscle subjected to the cold brine, and to find the optimal immersion condition. Effects of various immersion conditions in a sliced raw fish quality were investigated in the rigor index, breaking strength, ATP related compounds, and lactate accumulation in the muscle. The onset of rigor-mortis was accelerated by the increase of immersion time. Also, the time reaching full rigor was shortened remarkably too. However, the rigor index of samples immersed in the cold brine decreased more than that of samples killed instantly. Rigor index was the highest in samples killed instantly, followed by 2.5 min, 5min, 7.5 min, 10 min and 15 min in order. Breaking strength of all samples immersed in the cold brine decreased significantly after reaching the maximum values. The content of ATP related compounds in olive flounder, korean rockfish were $12.0{\mu}mole/g$ and $8.3{\mu}mole/g$, respectively. However, ATP decreased in the samples immersed in the cold brine. The content of ATP was lower, at the optimal condition and then it was increased. Also, lactates increased, at the optimal condition and then it decreased, in contrast with the ATP. The results suggested that the optimal immersion condition of olive flounder and korean rockfish was at -${12.5}^{\circ}C$ for 5min.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.3 no.4
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• pp.207-212
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• 1970

The fellowing results are obtained by experiment on the variation of enzyme activity during pickling anchovy (Engraulis japenicus) in vinegar. 1) Protease activity increased during brine-salting. It decreased for a short time by tile addition of acetic acid and gradually changed at an invariable ratio during pickling. 2) Lipase activity decreased during brine salting but increased temporarily by the addition of vinegar, after this no fixed tendency could he observed during pickling whereas acid value abviously increased. 3) VBN (Volatile basic nitrogen) and NaCl content quickly increased during brine salting. During pickling VBN increased slowly while NaCl content scarcely varied. 4) The bacterial plate count decreased suddenly when the anchovy were placed in brine but it increased during brine salting and decreased again when anchovy were pickled and the number of count remained the same thereafter. 5) To maintain preservation effects, the acidity of the vinegar must be maintained more than $2\%$ in the muscle. 6) Based on this experimental condition, it transpires that 8 days of immersion In brine produces sufficient salt concentration in the muscles. From the results of VBN, acidity, amino nitrogen, lipase activity, and organoleptic tests, the quality of pickle was still preserved after 47 days and taste of the pickle seemed best on the thirty second day of the storage.