• 한국식품영양과학회지
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• 제32권4호
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• pp.526-530
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• 2003

각기 다른 염농도에서 염장한 오이의 이화학적 특성을 조사하였다. 염장시 첨가되는 염농도가 높을수록 수축현상이 심하였으며, 오이의 염농도는 염장 30일경에 30% 처리구를 제외한 모든 처리구에서 이론치와 유사한 농도를 나타내었다. pH의 경우 25%처리구는 염장 120일까지 감소 경향을 보인 반면 30%처리구는 60일이후부터 거의 변화가 없었다. 오이 표면의 녹색도는 염장 10일까지는 모든 처리구에서 녹색(-1.33~-2.87)이 유지되었으나 염장기간이 경과함에 따라 적색으로 변하였고, 이러한 현상은 염농도가 낮을수록 심하였다. 황색도는 염농도가 낮은 15% 첨가구가 염장 전기간에 걸쳐 가장 높은 황색도(6.15~12.52)를 보였다. Isopropyl alcohol 추출색소액 중 생오이의 색소추출액은 439, 473, 632 nm에서 피크를 나타낸 반면 염장오이는 염장초기 첨가된 염농도에 관계없이 생오이 색소추출액과는 다른 흡광도 변화를 나타내어 410, 505, 538, 607, 565 nm에서 새로운 피크를 형성하였다. 경도는 염농도에 관계없이 저장기간이 경과함에 따라 지속적으로 상승하였다.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 2008년도 추계 학술발표회 제20권2호
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• pp.697-700
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• 2008

본 연구에서는 고로슬래그 혼합시멘트와 3성분계 저발열 혼합시멘트를 대상으로 하고, 여기에 CSA계 팽창재를 혼입함으로서 이에 따른 수축보상 효과와 함께 염해저항 특성에 미치는 영향에 대하여 검토하였다. 검토결과, 배합조건이 OPC이고, 팽창재 혼입율이 8%인 경우는 팽창재를 혼입하지 않은 경우에 비해 최대 43.7배까지팽창하는 것으로 평가되었고, 굵은골재 최대치수가 콘크리트의 길이변화특성에 미치는 영향은 적은 것으로 나타났다. 염해저항성은 굵은골재 최대치수가 클수록, 그리고 팽창재 혼입율이 증가할수록 개선되는 것으로 평가되었는데, 본 연구범위에서는 팽창재를 8% 혼입한 콘크리트의 염해저항성이 팽창재를 혼입하지 않은 경우에 비해 약 16% 정도 유리한 것으로 평가되었다.

• Journal of Ecology and Environment
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• 제35권2호
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• pp.123-129
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• 2012

Salt marsh is an important transitional zone among terrestrial, riverine, and marine ecosystems and is a productive habitat that interacts extensively with adjacent landscape elements of estuarine and coastal ecosystems. Nowadays, in addition to various human activities, a variety of natural processes induce changes in salt marshes. This study aims to provide background information to restore disturbed salt marshes and to propose their ecological restoration using seed banks. The study area is a prepared area for the Gwangyang Container Port located in the southern Korea. This area was formed by accumulating mud soils dredged from the bottom of the forward sea. This land was created in a serial process of preparing the Gwangyang container port and the salt marsh was passively restored by seeds buried in mud soil dredged from seabed. As a result of stand ordination based on vegetation data collected from the land, stands were arranged according to tolerance to salinity in the order of $Suaeda$ $maritima$, $Salicornia$ $europaea$, and $Phragmites$ $communis$ communities on the Axis 1. Landscape structure of the projected area was analyzed as well. Edges of the projected area were divided from the marginal waterway by the dike. Four types of vegetation appeared on the dike: $Alnus$ $firma$ plantation, $Robinia$ $pseudoacacia$ plantation, $Lespedeza$ $cyrtobotrya$ plantation, and grassland. In the more internal areas, two types of vegetation sequences appeared: $Aster$ $tripolium$ community-$Suaeda$ $glauca$ community-$Salicornia$ $europaea$ community sequence and $Aster$ $tripolium$ community-$Suaeda$ $maritima$ community-$S.$ $europaea$ community sequence. Mixed community showed the highest species diversity (H' = 0.86) and $S.$ $europaea$ community showed the lowest (H' = 0.0). Evenness is the highest in Mixed community (J' = 2.26) and the lowest in $S.$ $maritime-S.$ $europaea$ community (J' = 0.0). Several plant communities were successfully established on the land created by mud soil dredged from the bottom of Gwangyang Bay. Moreover, community diversity in this area approached a similar level with those from other studies involving natural salt marshes. Therefore, restoration effect based on community diversity obtained in our study can be evaluated as a successful achievement. In this respect, although most salt marshes in Korea and other places worldwide have been destroyed or disturbed by excessive land use, feasibility of seed bank as a restoration tool is greatly expected.

• Ocean and Polar Research
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• 제38권2호
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• pp.115-128
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• 2016

This study examined the relationship between macrobenthic distribution patterns and environmental factors in salt marsh vegetation in Donggeomdo, Ganghwa on the west coast of Korea. Nine stations were fixed on a transect across the salt marsh vegetation, and field sampling was carried out monthly from July 1997 to June 1998. A total of 38 species of macrobenthos were recorded: each of faunal groups, 13 (34.2%) Arthropoda, 12 (31.6%) Polychaeta, 8 (21.1%) Mollusca, and 5 (13.2%) others. The mean density was $2,659individuals/m^2$, with a mean biomass of $178.6gWWt/m^2$. Mollusca dominated in terms of abundance and biomass, with a mean density of $2,172individuals/m^2$ (81.7%) and a mean biomass of $131.9gWWt/m^2$ (73.9%). The number of species decreased in winter (January-February), while mean density increased in the spring (May-June). The biomass was relatively in Summer and Fall (July-November), than any other season. The number of species was high in pure stands of Suaeda japonica in the lower salt marsh vegetation, and the mean density and biomass were high in mixed halophyte communities in the middle salt marsh vegetation. Two Mollusca, the bivalve Glauconome chinensis and gastropod Assiminea lutea, were dominant. The densities of these two species were high in mixed halophyte communities in the middle salt marsh vegetation. Non-metric multi-dimensional scaling (nMDS) showed that the study area could be divided into four groups corresponding to the vertical distribution of tidal levels and halophytes. Spearman's rank correlation revealed that the distribution patterns and community structure of macrobenthos were related to environment variables such as salinity of the substrates, exposure time, and grain size compositions of the sediment in the salt marsh vegetation. Particularly, the distribution and density of some dominant species showed differences along the vertical distributions of halophytes.

• 한국식품영양과학회지
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• 제37권2호
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• pp.217-222
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• 2008

돼지고기 등심에 혼합염(NaCl, $CaCl_2$ 및 인산염 각각 육 중량 대비 0.5, 0.5 및 0.3%(w/w))과 키위즙(육 중량 대비 10%(v/w))을 넣지 않은 것을 T1, 혼합염만 넣은 것을 T2, 키위즙만 첨가한 처리구를 T3, 키위즙 및 혼합염을 모두 첨가한 처리구를 T4로 하고, 이때 혼합염은 육중량의 10%(v/w)의 물에 용해시켜 사용하였다. 냉장 상태로 24시간 동안 각 처리구별로 침지한 돈육 등심을 조리조건 형태별로 품질특성을 비교하였다. 김치볶음 형태의 돈육 등심의 pH는 5.60 내외로 조리 방법 간에 가장 낮은 값을 보였으며 pan broiling은 돈육 등심의 pH가 $6.02{\sim}6.16$으로 유의적인 차이는 나타나지 않았다. Simmering의 경우 키위즙을 첨가한 돈육의 pH가 가장 낮은 수준을 보였다(p<0.05). 전단력에 있어서 김치볶음의 경우, 무 처리구와 비교시 혼합염과 키위즙이 첨가된 처리구에서 낮은 전단력을 보여 연도가 개선됨을 나타내었다(p<0.01). Pan broiling한 경우 무처리구가 가장 높았고, 혼합염과 키위즙이 첨가된 처리구가 가장 낮은 수준을 보였다(p>0.05). Simmering의 경우 혼합염을 첨가하였을 때(p<0.001) 낮은 전단력을 보였다. 보수력은 김치볶음 형태와 simmering 처리군의 보수력이 무처리군보다 낮아서 첨가된 김치와 양념혼합물 또는 볶음 방법이 혼합염과 키위즙의 돈육 품질 증진 효과를 억제한 것으로 나타났다(p<0.001). 또한 pan broiling한 돈육 등심은 키위즙과 혼합염을 처리한 처리구에서 가장 높은 보수력을 나타내었다. 관능적 특성은 김치볶음 형태로 조리한 등심의 경우, 냄새에서만 높은 점수를 보였는데 이는 첨가된 김치와 양념에 의한 것으로 판단된다(p<0.001). Pan broiling 방법으로 조리한 등심은 풍미와 기호성에서 유의적인 차이를 보였는데(p<0.05, p<0.01), 혼합염과 키위즙 처리구(T4)가 가장 좋은 점수를 얻은 것으로 평가되었다. Simmering의 방법으로 조리한 등심의 척도묘사 분석결과 냄새, 풍미는 T3에서, 다즙성은 T4가 높은 것으로 평가되었다. 한편 종합적 기호성에는 T4가 가장 높은 점수를 얻었는데, 이는 simmering 방법의 경우 종합적 기호성은 냄새, 풍미보다는 입에서 느껴지는 식감에 의해 많은 영향을 받는 것으로 나타났다. 따라서 본 연구 결과 비선호 부위인 돈육 등심의 조리 식품 등으로의 원료육 활용 등 이용 증진을 위해 김치볶음 형태의 조리법에서는 돈육 등심에 10% 키위즙만 첨가하고(T3), pan broiling 방법과 simmering 방법의(p>0.05) 경우는 혼합염과 키위즙을 함께 첨가하여(T4) 이용하는 것이 가장 높은 기호도를 보이는 것으로 판단되었다.

• 한국미생물·생명공학회지
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• 제44권3호
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• pp.303-310
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• 2016

In this study, doenjang samples were prepared with different types of salts (12%, w/w): purified salt (PS), 3-year aged solar salt (SS3), 1-year aged solar salt (SS1), and bamboo salt melted 3 times (BS). Whole-soybean mejus were fermented with starters consisting of 2 Bacillus strains, a yeast, and a fungus (starter doenjang), and control mejus were fermented with organisms present naturally in rice straw (non-starter doenjang). The whole-soybean mejus were dried, and then mixed with cooked soybeans and the respective salts. The doenjang samples were fermented for 13 weeks at 25℃. The protease (acid, neutral, and alkaline) activities, fibrinolytic activities, and antioxidant capacities of the samples were examined every week. BS doenjang showed the highest acid protease (6.46 ± 0.20 unit/g) and fibrinolytic activities (0.61 unit/ml). Among the starter doenjang samples, those made with SS and BS showed the highest total phenolic contents after 91 days of fermentation. For antioxidant activities, SS3 doenjang showed higher activities than the other doenjang samples, as evaluated by ABTS, DPPH, and FRAP assays. These results suggest that solar salt, especially aged for 3 years, is better than purified salt in terms of producing better functionalities of doenjang.

• 한국재료학회지
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• 제9권6호
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• pp.556-563
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• 1999

The corrosion behavior of heat-resistant alloys, More 1 and Super 22H in molten salts of LiCl and $LiCl-Li_2$O was investigated in the temperature range of $650~850^{\circ}C$. In a molten salt of LiCl, a dense protective oxide scale of $LiCrO_2$ was formed, following growth of oxide scale with parabolic kinetics. But in a mixed molten salt of LiCl, a dense protective oxide scale of $LiCrO_2$ was formed, following growth of oxide scale with parabolic kinetics. But in a mixed molten salt of $LiCl-Li_2$O, a porous non-protective scale of Li\ulcorner(Cr, Ni, Fe)\ulcornerO$_2$was formed, following growth of oxide scale with linear kinetics. The corrosion rate increased slowly with the increase of temperature up to $750^{\circ}C$, but above $750^{\circ}C$ rapid increase in corrosion rate observed. The corrosion behavior of Super 22H alloy was similar to that of More 1 alloy, but Super 22H showed higher corrosion resistance than More 1.

• 한국식생활문화학회지
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• 제25권4호
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• pp.428-455
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• 2010

Radish kimchi is a typical side-dish in Korean traditional food and is a way of keeping vegetables for a extended period using fermentation. This study examined the classification, usage, eating history, variety, and recipes of Korean radish kimchi through ancient and modern era literature. The Korean radish kimchi were categorized into six groups: kkakttugi, seokbakji (or nabakkimchi), dongchimi, jjanji, jangachi, and jangkwa. According to the record, the eating history of radish kimchi comes from before the age of the Three Kingdom period. Radish was preserved in salt, vinegar, soybean paste or lees of fermented liquor in the early times. This pickled radish was not supposed to be watery. Radish kimchi was divided into watery kimchi (dongchimi) during the period of United Silla and the Koryo Dynasty. Kimchi was mixed with Chinese cabbage to make seokbakji or nabakkimchi. Up to the early Chosun Dynasty, the key ingredient of kimchi was radish. After the middle of the Chosun Dynasty, kimchi was mixed with red pepper powder, salted fish, soybean sauce, and various ingredients. There were many kinds of radish kimchi during the late Chosun Dynasty. In the 11 Korean recipe books published within the past 100 years, there are nine kinds of kkakttugi, three kinds of seokbakji, four kinds of dongchimi, three kinds of jjanji, nine kinds of jangachi, and five kinds of jangkwa. Kkakttugi (cubed, sliced or julienne radish) was pickled with salt, red pepper powder, garlic, green onion, oyster, sugar, salted fish, and more. Seokbakji and nabakkimchi were not as salty, so they could not be preserved as long. Dongchimi (watery radish kimchi without red pepper powder) was made of radish, water, salt, 18 side ingredients, 13 condiments, and seven garnishes. Jjanji was pickled to be very salty and was eaten during summer. Jangachi can be used as a regular side dish and is made of radish or dried radish slices pickled or seasoned with salt, soy sauce, vinegar, soybean paste, lees of fermented liquor, and spices. Jangkwa is used as a stir-fry method and has been segregated from jangachi relatively recently.

• 동아시아식생활학회지
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• 제13권4호
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• pp.313-317
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• 2003

Damdusi was a kind of fermented soybean food added with ginger and sancho(Zanthoxylum schinifolium). To improve the preparing method of Damdusi, Asperillus oryzae was inoculated at steamed soybean and fermented at 25~3$0^{\circ}C$ incubator far 48 hours. Salt, ginger and sancho was mixed into it after 1st fermentation, and the 2nd fermentation was also done at 30~37$^{\circ}C$ for 1 week. After drying under the sun, sancho was removed from it. Dried Damdusi was composed of 4.90% of moisture, 35.07% of crude ash, 13.61% of crude fat and 23.44% of crude protein, respectively. Its flavor earned the high score(3.94) but taste did not (2.98) due to the salty taste by the sensory evaluation. Therefore, salt ratio was reduced to 18%, 16%, and 14% for improving the taste. The one with 14% salt concentration had the highest crude ash and crude fat but the lowest crude protein composition. The crude protein was the highest in the group of 16% salt. By the sensory evaluation, the taste and the overall acceptability was the highest in the 14% salt group.

• 한국식품영양과학회지
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• 제42권12호
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• pp.1915-1923
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• 2013

된장 발효 시에 정제염, 천일염 및 죽염을 사용하여 된장을 8주간 $37^{\circ}C$에서 발효시키면서 발효의 특성 및 관능평가, 항산화, HT-29 암세포의 성장 억제효과와 apoptosis 및 염증관련 유전자 발현 정도를 측정하였다. 발효가 진행되면서 소금의 종류에 관계없이 pH는 전체적으로 감소하는 경향을 나타내었으며, 아미노태 질소는 증가하는 경향을 나타내었다. Protease와 ${\alpha}$-amylase 활성은 발효의 진행에 따라 증가하였다. 정제염으로 사용한 된장에서는 천일염과 죽염으로 제조한 된장보다 아미노태 질소 함량과 효소 활성에서 낮은 결과를 나타내었다. 관능평가를 실시한 결과 정제염 된장이 맛, 기호도에서 그 선호도가 가장 낮았으며, 죽염 된장 중에서 9회 죽염 된장의 관능평가가 맛, 기호성 등에서 가장 높은 점수를 획득하였다. DPPH radical 소거효과와 hydroxy radical 소거효과는 1.0 mg/mL에서 정제염 된장에서는 40%, 49%, 천일염 된장에서는 42%, 57%, 1회 죽염 된장은 42%, 64%, 3회 죽염 된장은 45%, 65%, 9회 죽염 된장이 47%, 69%의 소거효과를 나타내었다. HT-29 암세포 성장 억제효과는 모든 된장 처리군에서 암세포 성장 억제효과가 나타났으며, apoptosis 및 염증 관련 유전자의 발현정도를 분석 결과에서도 모든 된장군에서 iNOS, COX-2, Bcl-2 유전자 발현이 현저히 감소하고, Bax 유전자의 발현은 증가하여서 암 세포의 apoptosis 유도 활성 및 염증 억제를 시키는 것으로 나타났다. 정제염으로 제조한 된장, 천일염으로 제조한 된장, 죽염으로 제조한 된장의 순으로 apoptosis 유도 활성 및 염증 억제 효과가 높았다. 이상의 결과로 된장 제조 시에 정제염보다는 천일염이나 죽염을 이용하고, 특히 굽는 횟수가 증가한 죽염을 사용하여 된장을 발효시킨다면, 된장의 발효 우수성 및 기능성 증가를 갖는 된장 제조가 가능할 것으로 나타났다.