• Journal of the Korean Home Economics Association
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• v.17 no.1
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• pp.22-28
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• 1979

The phyio-chemical properties of Ion exchange salt, crude salt, particaly refined salt, and Isoized salt were determined. The basic amount of salt used in cooking were standardized . Acceptabilities as to the taste and saltiness of food prepared with the standard amounts of various kinds of salt were compared. Whereupon, the following conclusion was obtained. 1) Crude salt showed 12.23 per cent water content, the highest among the kinds of salt examined, while particaly refined salt had 2.53% water content. Refined salt, Ion exchange salt, and Iodized salt showed 0.36%, and 0.28%, respectively. 2) Where the same amount of salt was dissolved in the same amount of water, crude salt and partialy refined salt were dissolved twice as Ion exchange salt of fine-grain form, refined salt, and Iodized salt. In actual cooking, Ion exchanges salt and refined salt are used only half as much as raw salt, and it can be said that the time required for dissolving salt is the same. 3) The comparison between content and weight of various kinds of salt showed that the weights of Ion exchange salt, Iodized salt, and refined salt were two times as heavy as crude salt and partialy refined condition of same content. 40 The threshold concentration of salt is the sensed degree of saltiness. Different concentrations were recorded for various for various kinds of salt, the threshold concentration of Ion exchanges salt showed the lowest degree of 0.05, while that of partialy refined salt was 0.09 equivalent to 1.8 times that of the former. 5) Experimental cooking involving various kinds of salt indicated that where salt was used accurately, soup, vegetables, kimchi, and soybean sauce which were prepared with Ion exchanges salt showed the best acceptability , but no statistical differences could be noted among sarious kinds of salt used in preparing those foods.

• Geomechanics and Engineering
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• v.33 no.1
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• pp.113-120
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• 2023

Coastal and offshore structures such as ports and offshore wind farms will often need to be built on fine-grained sediments. Geotechnical properties associated with sediment compressibility are key parameters for marine construction designs especially on soft grounds, which involve clay-mineral dominated fines that can consolidate and settle significantly in response to engineered and environmental loads. We conduct liquid limit tests and 1D consolidation tests with fine-grained soils (silica silt, mica, kaolin and bentonite) and biogenic soils (diatom). The pore fluids for the liquid limit tests include deionized water and a series of brines with NaCl salt concentrations of 0.001 m, 0.01 m, 0.1 m, 0.6 m and 2.0 m, and the pore fluids for the consolidation tests deionized water, 0.01 m, 0.6 m, 2 m. The salt concentrations help the liquid limits of kaolin and bentonite decrease, but those of diatom slightly increase. The silica silt and mica show minimal changes in liquid limit due to salt concentrations. Accordingly, compression indices of soils follow the trend of the liquid limit as the liquid limit determined the initial void ratio of the consolidation test. Diatoms are more likely to be broken than clastic sediments during to loading, and diatom-rich sediment is therefore generally more compressible than clastic-rich sediment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.10
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• pp.1460-1466
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• 2012

The purpose of this study was to evaluate plasticizer pollution levels in mudflat solar salt, salt water and sea water of the nationwide saltpan. Also, it was analyzed the relationship between DEHP in solar salt and PVC mat following private period. DEP (ranging from 0.00 to 1.55 ppb), DIBP (0.00~2.38), DBP (0.00~4.90), DEHA (0.00~2.32), and BBP (0.00~1.45) in solar salt were shown a extremely low concentrations, and DEHP was present a concentrations ranging from 0.00 to 268.5 ppb in solar salt. Further, DMP, DPrP, DNPP, DNHP, and DCHP were not detected in all solar salt. Phthalate in sea water and salt water was present a infinitesimal amount levels. DEHP levels in sea water and salt water were not shown a high risk levels ranging from 0.00 to 3.4 ppb, and from 0.00 to 21.4 ppb, respectively. As expected in PVC mat of nationwide saltpan, the correlation between DEHP in solar salt and PVC mat private period showed a low positive correlation coefficient ($r^2$=0.0362).

• Journal of Microbiology and Biotechnology
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• v.25 no.6
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• pp.856-862
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• 2015

The objective of this study was to optimize the slurry contents and salt concentrations for ethanol production from hydrolysates of the seaweed Eucheuma spinosum. A monosaccharide concentration of 44.2 g/l as 49.6% conversion of total carbohydrate of 89.1 g/l was obtained from 120 g dw/l seaweed slurry. Monosaccharides from E. spinosum slurry were obtained by thermal acid hydrolysis and enzymatic hydrolysis. Addition of activated carbon at 2.5% (w/v) and the adsorption time of 2 min were used in subsequent adsorption treatments to prevent the inhibitory effect of HMF. The adsorption surface area of the activated carbon powder was 1,400-1,600 m²/g and showed selectivity to 5-hydroxymethyl furfural (HMF) from monosaccharides. Candida tropicalis KCTC 7212 was cultured in yeast extract, peptone, glucose, and high-salt medium, and exposed to 80, 90, 100, and 110 practical salinity unit (psu) salt concentrations in the lysates. The 100 psu salt concentration showed maximum cell growth and ethanol production. The ethanol fermentations with activated carbon treatment and use of C. tropicalis acclimated to a high salt concentration of 100 psu produced 17.9 g/l of ethanol with a yield (Y_EtOH) of 0.40 from E. spinosum seaweed.

• Proceedings of the Korea Concrete Institute Conference
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• 2005.05b
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• pp.213-216
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• 2005

Salt attack and freezing & thawing test, one of the combined deterioration tests was performed to explore the mechanism of concrete structure deterioration under marine environment. Simple submerging test was proceeded to draw out its diffusion factor with salt water at the same time. Some of the mechanisms were driven with using three types of cements and four kinds of salt water concentrations. $\circ$ TBC was more durable than OPC or SRC for freezing and thawing action $\circ$ The higher chloride concentration of salt water was, the faster relative dynamic elastic modulus decreased and the higher the loss of weight was. $\circ$ The diffusion factor of TBC was smaller than those of TBC or SRC at simple submergence of concrete specimens into salt water.

• Journal of Plant Biology
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• v.36 no.1
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• pp.113-120
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• 1993

Effects of various NaCl concentrations on salt-tolerant callus of tobacco were investigated. Selection of NaCl-tolerant (S) callus was conducted by subculturing Nicotiana tabacum cv. BY 4 callus in 200 mM NaCl-containing MS medium for more than 18 months. In spite of the long subculture period, characteristics of salt tolerance were maintained very stably. Significant differences were found in ion contents of each callus which was subcultured with treatment of various NaCl concentrations: Na+ and Cl- became higher but Mg2+, Ca2+ and K+ became lower with the increasing external salt contents. Therefore, the ratios of Na+/Ca2+ and Na+/K+ also increased resulting close to those of halophytic property. The contents of chlorophylls and carotenoids in S callus were estimated to 3.1 and 2.9 times more, respectively. than those of non-selected (NS) callus (control). The higher content of external NaCl tended to increase the amount of water soluble proteins and to decrease the amounts of the total sugars, reducing sugars and free amino acids. The activity of peroxidase was increased with higher contents of external NaCl in S callus, but it was maintained at a higher level than S callus at lower NaCl, followed by a subsequent decrease above 80 mM NaCl in NS callus. These results suggest that S callus may have a biological system converting energy source to efficient growth leading to reduction of the growth inhibition under stress environment.

• Food Engineering Progress
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• v.21 no.2
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• pp.180-186
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• 2017

Salt, as food, is the most essential element for human survival due to its significant physiological functions. Here, we report the simultaneous detection of Pb and Cd in sea salt by square wave anodic stripping voltammetry (SWASV). Stripping voltammetric measurements were conducted using a manufactured rotating disk electrode system (MRDES). The detection limit was $3.6{\pm}0.18{\mu}gL^{-1}$ for Pb and $3.9{\pm}0.37{\mu}gL^{-1}$ Cd in NaCl solution. When the pH increased from 5.5 to 8.5, the peak currents of Pb and Cd decreased. At a pH of 8.3, the ratio of the current drop compared with that at a pH of 5.5 was 0.6 for Pb and 0.73 for Cd. The concentrations corrected by the current drop are in agreement with the concentrations obtained with ICP (inductively coupled plasma). This system demonstrates the reliable detection of heavy metals in aqueous media and, at a high $Na^+$ concentration, the successful application for the determination of Pb and Cd in sea salts.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.1
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• pp.137-142
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• 2016

We investigated the anti-proliferative effects of solar salt and purified salt (PS) on HepG2 human hepatocellular cancer cells as well as their effects on mRNA and protein expression of apoptosis- and cell cycle-related genes, including Bcl-2, Bax, p53, and p21. Each salt sample suppressed cancer cell proliferation when treated at a concentration of 0.5% or 1%. Especially solar salt from T salt field (SS-T) and solar salt from Y salt field (SS-Y) significantly suppressed proliferation of cancer cells in comparison with PS. Treatment of HepG2 cells with salt samples at a concentration of 1% suppressed expression of Bcl-2 and promoted expression of Bax, p53, and p21 at the mRNA and protein levels in comparison with the control group. Inductively coupled plasma optical emission spectrometry (ICP-OES) showed that SS-T and SS-Y had higher concentrations of Ca, Mg, S, and K than PS, and SS-T contained higher concentrations of these minerals than SS-Y. It seems that Na and mineral contents in solar salt may contribute to regulation of the genes. Taken together, salt, especially mineral rich solar salt, inhibits cancer cell growth by regulating apoptosis and cell cycle-related genes.

• Korean Journal of Community Nutrition
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• v.18 no.3
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• pp.223-232
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• 2013

The purpose of the study was to investigate the influence of salt (NaCl) recognition threshold and pleasant salt concentrations of Korean rural elderly subjects on preference of salty food as well as food group consumption patterns. The subjects were 213 elderly people (male 71 and female 142) over 65 and under 90 yr of age from Sunchang area. The higher values were found with male subjects in the areas of basic taste recognition threshold and pleasant concentration level of salt. The taste sensitivity scores of male subjects did not decrease with the increasing age, but female subjects exhibited a significant decrease with the age. The major determinant factor of salt preference of the elderly subjects in this study appeared to be personal pleasant concentration of salt rather than salt recognition threshold level and this trend was more evident in males than in females. The subject group of lower salt pleasant concentration i.e. consuming less salt showed the higher number of fruit and fruit juice intakes per week, and higher MNA (define this) scores were implying that they display more desirable nutritional status. Therefore, nutritional education focused on not only a variety of food consumption but also lowering pleasant salt concentration levels is advised to improve the quality of nutrition in the elderly.

• Journal of the Korean Home Economics Association
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• v.17 no.4
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• pp.35-42
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• 1979

The effects of salt concentration on the qualities of cooked egg preparations were evaluated. Diluted egg samples which contained different amounts of slat were prepared by diluting whole egg fluid with rice washing, anchovy stock , or distilled water. After heating them rapidly, hardness, gel strength, and amount of syneresis were determined along with the performance of sensory test. the pH of the diluted eggs also measured before heating. Results obtained from these experiments are summarized in the following. 1. The pH of whole egg, egg yolk, and egg white was 7.32, 6.31, and 8.41 , respectively. 2. The pH whole eggs after addition of diluting solutions and salt showed a little differences over the whole salt concentration as follows. distilled water dilution > anchovy stock dilution > rice washing dilution 3. The hardness and gel strength of cooked samples were increased with the increase of salt concentration in the range of low salt concentrations of all diluting solution. These physical properties marked maximal values at salt concentration of 3% and then decreased as salt concentration increased. 4. Amount of syneresis decreased as salt concentration increased regardless of all diluting solutions used. 5. In sensory test, 1% salt concentration were scored good by the panel members regardless of diluting solutions which showed no significant difference among three diluting solutions.