• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.4
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• pp.363-367
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• 1983

Low salt fermented products of anchovy, Engraulis japonica, caught in the coasts of East Sea of Korea, were prepared tentatively and also discussed the retarding effect of rancidity of the product by the addition of BHA or red pepper. Fresh anchovies were purchased from Kichang fish market. The raw samples were mixed with $8\%$ table salt, $0.5\%$ lactic acid, $6\%$ sorbitol, $4\%$ ethyl alcohol and $0.02\%$ BHA or $0.5\%$ red pepper and filled in the glass bottles and sealed with the cap. Conventional fermented product of anchovy as a control was prepared from fresh anchovy and $20\%$ salt only. After preparation, the products were fermented for 90 days at room temperature. Amino-nitrogen, TBA value, peroxide value and viable counts of bacteria of these products were determined and also evaluation of their qualify was compared with control product by sensory evaluation during fermentation. Amino-nitrogen contents of the low salt products reached a peak in 55 days of fermentation, and the volatile basic nitrogen contents ranged $100\;mg\%$ even after 90 days of fermentation. Thiobarbituric acid value of the product with $0.02\%$ BHA showed a little increase up to 65 days of fermentation regardless of salt contents, while that of the control product increased sharply up to 65 days and then decreased gradually. BHA was effective on retarding rancidity of fermented products of anchovy and red pepper was also slightly effective. All the products showed the highest cell population in about 55 days of fermentation. Judging from the results of analysis and sensory evaluation, the low salt fermented product of anchovy could be prepared with $8\%$ salt, $0.5\%$ lactic acid, $6\%$ sorbitol, $4\%$ ethyl alcohol and $0.02\%$ BHA or $0.5\%$ red pepper to the fresh round anchovy.

• Journal of Plant Biotechnology
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• v.34 no.1
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• pp.61-68
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• 2007

To develop rice (Oryza sativa L.) cultivars to be planted on salt-affected sites, cell lines with enhanced proline content and resistance to growth inhibition by Azetidine-2-carboxylic acid (AZCA), a proline analogue, were screened out among calli irradiated with gamma ray of 50, 70, 90, and 120 Gy. The calli had been derived from embryo culture of the cultivar Donganbyeo. Selected AZCA resistant lines that had high proline accumulation were used as sources for selection of NaCl resistant lines. To determine an optimum concentration for selection of NaCl resistant lines, Donganbyeo seeds were initially cultured on the media containing various NaCl concentrations (0 to 2.5%) for 40 days, and 1.5% NaCl concentration was determined as the optimum concentration. One hundred sixteen salt-tolerant (ST) lines were selected from bulked 20,000 seeds of the AZCA resistant $M_{3}$ seeds in the medium containing 1.5% NaCl. The putative 33 lines ($M_{4}$ generation) considered with salt-tolerance were further analyzed for salt tolerance, amino acid and ion contents, and expression patterns of the salt tolerance-related genes. Out of the 33 lines, 7 lines were confirmed to have superior salt tolerance. Based on growth comparison of the entries, the selected mutant lines exhibited greater shoot length with average 1.5 times, root length with 1.3 times, root numbers with 1.1 times, and fresh weight with 1.5 times than control. Proline contents were increased maximum 20%, 100% and 20% in the leaf, seed and callus, respectively, of the selected lines. Compared to control, amino acid contents of the mutants were 24 to 29%, 49 to 143%, 32 to 60% higher in the leaf, seed and callus, respectively. The ratio of $Na^{+}/K^{+}$ for most of the ST-lines were lower than that of control, ranging from 1.0 to 3.8 for the leaf and 11.5 to 28.5 for the root, while the control had 3.5 and 32.9 in the leaf and root, respectively. The transcription patterns for the P5CS and NHXI genes observed by RT-PCR analysis indicated that these genes were actively expressed under salt stress. The selected mutants will be useful for the development of rice cultivar resistant to salt stress.

• Asian Journal of Turfgrass Science
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• v.23 no.1
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• pp.143-150
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• 2009

High salt concentration is one of the most important limit factor on plant growth at a disused saltpan for golf course construction site. The control of salt in soil is definitely required and the monitoring of salt concentration in soil and ground water also required to amend soil physiochemical properties. This research was carried out to monitor the pH and salt concentration changes by the height of ground water. By the physiochemical analysis test, the soil contains a high salt concentration and classified as a slight alkaline clay soil. The height of ground water table changed to 1.3m, 3.3m and 2.8m at dry season(mid-late June, 2005), monsoon season(early-mid July) and after monsoon(late July), respectively. Compare to the average ground level of 2.9m, the ground water was over flooded about OAm at monsoon season. The electrical conductivity(ECe) was measured above $4.0dS{\cdot}m^{-1}$ over all areas and however, some areas showed over $20dS{\cdot}m^{-1}$. During a monsoon season, ECe was lowered to $1.2{\sim}15.0dS{\cdot}m^{-1}$, compared with those of the dry season. Therefore, the interception of the capillary connection between planting layer and ground water which contains high salt concentration should be adapted when golf courses are constructed on disused saltpan. The phytotoxicity caused by salt damage may be controled by the interception of capillary fringe of salt flow to the topsoil profile at the upper layer of the ground water table.

• Fisheries and Aquatic Sciences
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• v.5 no.1
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• pp.43-47
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• 2002

Jeotgal, salt- fermented sea food, is a kind of Korean traditional foods. We carried out hazard analysis on Changran (stomach and intestine of Alaska pollack) Jeotgal and squid Jeotgal through the whole processing procedures at H Co. located at Guryongpo from April 2000 to September 2001. During this studying period, we educated employee regularly and analyzed hazards on the whole process and then could conclude that pathogenic bacteria and metal particles were most important hazards in Jeotgal. Metal particles in end-product will be eliminated by laser detector before packaging. But bacteria must thoroughly manage through the whole process. Bacteriological qualities of the end products were much improved after education for the employees and by effort for HACCP (Hazard Analysis and Critical Control Point) program introduction. Pathogenic bacteria such as pathogenic Escherichia coli, Salmonella spp., coagulase positive Staphylococcus aureus and Vibrio parahaemolyticus were not detected from not only raw materials but also end products. The falling bacteria in the places such as thawing area, packaging area, seasoning area, fermenting room, subsidiary materials room and storage room were less than 30 CFU per plate for 30 minutes during working time. But those were increased more than 10 times during the resting time. It means that special measures are needed during the break time such as lunch time or exchanging working teams.

• Asian Journal of Atmospheric Environment
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• v.8 no.3
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• pp.115-125
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• 2014

In this study, particle composition data for $PM_{10}$ samples were collected every 3 days at Seoul, Korea from August 2006 to November 2007, and were analyzed to provide source identification and apportionment. A total of 164 samples were collected and 21 species (15 inorganic species, 4 ionic species, OC, and EC) were analyzed by particle-induced x-ray emission, ion chromatography, and thermal optical transmittance methods. Positive matrix factorization (PMF) was used to develop source profiles and to estimate their mass contributions. The PMF modeling identified nine sources and the average mass was apportioned to secondary nitrate (9.3%), motor vehicle (16.6%), road salt (5.8%), industry (4.9%), airborne soil (17.2 %), aged sea salt (6.2%), field burning (6.0%), secondary sulfate (16.2%), and road dust (17.7%), respectively. The nonparametric regression (NPR) analysis was used to help identify local source in the vicinity of the sampling area. These results suggest the possible strategy to maintain and manage the ambient air quality of Seoul.

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.702-709
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• 2012

Seolleongtang, a traditional broth in Korea, is expected to become a hot global item for its unique flavor and healthiness. In this study, the correlations between sensory attributes and physicochemical characteristics were studied for the popular seolleongtang stock products through descriptive analysis, sensory evaluation and analysis of salt, soluble solid, protein, viscosity and color for the quality control. Our results indicate that color, concentration, viscosity, and freshness are important attributes in evaluating the quality of seolleongtang stock. There were significant differences between preference and sensory attributes among the stock products. Significant correlations were found between flavor and texture and overall acceptability, as well as beany odor and aroma. Preference and physicochemical aspects also correlated, and indicate that a range of salt, solubility, and viscosity are applicable as quality control factors in seollengtang stock.

• The Transactions of the Korean Institute of Electrical Engineers C
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• v.51 no.1
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• pp.39-45
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• 2002

To determine the representative pollution degree of outdoor insulators during the drought season, we should make an investigation on the long-term accumulation characteristics of contaminants. As the contamination mechanism of outdoor insulator is extremely depend on the climatic condition, there is a large difference between the research result of Japanese utilities. So based on the difference of precipitation of the Korea and Japan, we could say that the accumulation characteristics of the countries have a significant difference. But, based on the result of Japan, the accumulation property of contaminants was ignored in KEPCO\`s specification. So, to determine the accumulation characteristics of Korea, we measured the 2 and 3 month ESDD with brush wiping method and make a statistical analysis on measured data. And, from the results, we understood the accumulation characteristics of Korea and the influence of topographical condition on the distribution characteristics of salt contaminants. coast.

• Bulletin of the Korean Chemical Society
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• v.29 no.1
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• pp.127-129
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• 2008

EPR spectroscopic technique was applied for a quantitative analysis of Eu(II) for a speciation of europium in a LiCl-KCl eutectic melt. By adopting the first absorption line of each isotopes (151Eu and 153Eu), a calibration plot was obtained. The calibration of the EPR intensity shows a good linearity according to the amount of Eu(II). The EPR intensity was identified to increase proportionally with a decrease of the attenuation parameter for EPR microwave power. The fluorescence technique was used qualitatively to find whether either of Eu(II) or Eu(III) ions exists in a molten salt sample. The ICP-AES technique was also adopted to determine the total concentration of europium in the sample, since EPR is only sensitive for detecting the Eu(II) ion. The extent of the reduction of Eu(III) in the LiCl-KCl eutectic melt at 723 K was determined by using this technique.

• Korean journal of food and cookery science
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• v.20 no.5
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• pp.453-461
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• 2004

The purpose of this study was to investigate the instrumental and sensorycharacteristics of Noralbyung made from rice flour and glutinous rice flour containing 1, 2, or 3% of ginger powder. The result of sensory evaluation showed that Noralbyung containing 252g rice flour, 45g (15%) glutinous rice flour, 3g (1%) ginger powder, 3g cinnamon powder, 55ml honey, 15ml water, and 3g (1%) salt had high overall acceptability and chewiness preference. From textural analysis, springinessand gumminess were increased by adding ginger powder. The Hunter color a-, L- and b-values of Noralbyung were all decreased by increasing the level of ginger powder. The moisture content (%) was higher in Noralbyung with sugar than honey. With increasing ginger powder content, the moisture content (%) of Noralbyung was decreased. From these test result, the most desirable recipe for Noralbyung was 252g rice flour, 45g (15%) glutinous rice flour, 3g (1%) ginger powder, 3g cinnamon powder, 55ml honey, 15ml water, and 3g (1%) salt. The moisture content was 37.72%.

• Journal of Electrical Engineering and Technology
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• v.11 no.4
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• pp.961-968
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• 2016

The non-uniform distribution of contamination on insulator surface has appreciable effects on flashover voltage, and corresponding researches are valuable for the better selection of outdoor insulation. In this paper, two typical types of porcelain and glass insulators which are widely used in ac lines were taken as the research subjects, and their corrections of AC flashover voltage under non-uniform pollution were studied. Besides, their flashover characteristics under different ratio (T/B) of top to bottom surface salt deposit density (SDD) were investigated, including the analysis of flashover voltage, surface pollution layer conductivity and critical leakage current. Test results gave the modified formulas for predicting flashover voltage of the two samples, which can be directly applied in the transmission line design. Also, the analysis delivered that, the basic reason why the flashover voltage increases with the decrease of T/B, is due to the decrease of equivalent surface conductivity of the whole surface and the decrease of critical leakage current. This research will be of certain value in providing references for outdoor insulation selection, as well as in proposing more information for revealing pollution flashover mechanism.