• Proceedings of the Korean Geotechical Society Conference
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• 2010.03a
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• pp.448-456
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• 2010

The mechanical behavior of granular soils is affected by particle bonding including natural cementation. This study addresses a simple model of small strain stiffness and salt concentration based on wave measurements of salt-cemented particulate media. Published models of artificially cemented soils with different curing methods and several types of cementation agents are reviewed. Glass beads with the median diameter of D50 = 0.5mm are prepared in rectangular cells using the water-pluviated method in salt water with different concentrations. Piezo disk elements and bender elements embedded in the cell are used for the measurements of compressional and shear waves. The relationships between elastic wave velocities and salt concentration show an exponential function. The measured small strain stiffness matches well the predicted small strain stiffness based on micromechanics for simple cubic monosized sphere particles. This study demonstrates that the salt concentration in salt-cemented specimen may be evaluated by using elastic wave velocities.

• Korean Journal of Plant Resources
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• v.17 no.3
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• pp.257-264
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• 2004

Selection of stress-tolerant ginseng lines in fields is very difficult because it is almost impossible to control properly the environmental conditions of soil. On the contrary, it can be studied with ease to search for stress-tolerant ginseng lines through in vitro culture because of easy manipulation of stress conditions. This study was conducted for the selection of ginseng pure lines tolerant to salt stress. Murashige ＆amp; Skoog(MS) media with 2.5 folds of KNO$_3$, NH$_4$NO$_3$, MgSO$_4$.7$H_2O$, KH$_2$PO$_4$, and CaC1$_2$.2$H_2O$ was established for the selection of ginseng pure lines tolerant to salt stress in vitro. Among 88 ginseng pure lines bred by Korea Ginseng and Tobacco Research Institute, Punggi Hwangsuk, 78093, 82886, 78135, 86024 and KG104 lines was tolerant to salt stress. For the stable production of quality Korean ginseng, genetic tolerance to salt stress is one of important factors since relatively high salt concentrations in the ginseng nursery soil environment of Korea. Ginseng inbred pure lines were tested for their tolerance to salt stress through in vitro culture technique.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.78-83
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• 2001

To use the by-products of whelk processing, whelk internal organ with the addition of bromelain were used to make jeotgal, Korean traditional salted and fermented seafood sauce. The products were prepared at different salt concentrations of 10, 15 and 20% with various bromelain contents 0, 0.01, 0.1 and 0.5%. The samples were stored at $10^{\circ}C$ and the chemical and microbiological analyses were evaluated for four weeks. The initial pH (near 6.1) in all conditions decreased in the beginning stage of aging, then gradually increased until three weeks and finally decreased to $5.6{\sim}6.0$. The sample with lower salt concentration showed less pH change For two weeks. The samples treated with higher bromelain in 10% and 15% salt concentration showed higher pH values after 4 weeks compared to the nontreated control. Amino nitrogen in the samples increased at lower salt concentration and at higher bromelain content. The amino nitrogen showed maximum value, 780 mg%, at 10% salt and 0.5% bromelain treatment. Total nitrogen contents increased with aging periods, especially increased rapidly in high concentrations of bromelain treated samples at early stages of aging. The higher salt concentrations in the product decreased the total microbial number and lactic acid bacterial number.

• Animal Bioscience
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• v.36 no.11
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• pp.1738-1746
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• 2023

Objective: The aim of this study was to investigate quality characteristics of reduced-salt, low-fat pork sausage (PS) using pre-rigor muscle and sea tangle extract (STE) to reduce salt level of sausages during refrigerated storage. Methods: Pork ham was prepared with pre-rigor and post-rigor muscle from the local market. Sausages using post-rigor muscle were manufactured with the 1.5% of salt content, and samples with pre-rigor muscle were processed by different salt concentrations (0.8%). Accordingly, PSs were prepared in 4 treatments (REF, PS with 1.5% of salt using post-rigor muscle; CTL, PS with 0.8% of salt using pre-rigor muscle; TRT1, PS with 0.8% of salt and 5% of STE using pre-rigor muscle; TRT2, PS with 0.8% of salt and 10% of STE using pre-rigor muscle). For the evaluation of quality characteristics and shelf-life of reduced-salt PS, pH and color values, cooking loss (%), expressible moisture (%), textural properties, lipid oxidation (thiobarbituric reactive substances), protein denaturation (volatile basic nitrogen), and microbiological analysis (total plate counts and Enterobacteriaceae counts) were determined. Results: The pH and temperature of pre-rigor raw pork ham were higher than those of post-rigor pork ham. Hardness of TRT2 was higher than that of REF or CTL. TRT2 had higher gumminess and chewiness than CTL. TRT1 and TRT2 had lower volatile basic nitrogen than CTL. Total plate counts of TRT2 were lower than those of CTL. Expressible moisture values of TRT1 and TRT2 were similar to those of REF. The addition of STE into PS improved functional properties and shelf-life of PS. Conclusion: Reduced-salt PS containing pre-rigor muscle and STE had similar functional properties to those of regular-salt ones, while containing approximately 47% less salt compared to regular-salt level.

• Nuclear Engineering and Technology
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• v.53 no.5
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• pp.1534-1539
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• 2021

This study reports on the dissolution behavior of SrO in LiCl at varying SrO concentrations from low concentrations to excess. The amount of SrO dissolved in the molten salt and the species present upon cooling were determined. The thermal behavior of LiCl containing various concentrations of SrO was investigated. The experimental results were compared with results from the simulated results using the HSC Chemistry software package. Although the reaction of SrO with LiCl in the standard state at 650 ℃ has a slightly positive Gibbs free energy, SrO was found to be highly soluble in LiCl. Experimentally determined SrO concentrations were found to be considerably higher than those present in used nuclear fuel (<2 g/kg). As Sr-90 is one of the most important heat-generating nuclides in used nuclear fuel, this finding will be impactful in the development of fast, simple, and proliferation-resistant heat reduction processes for used nuclear fuel without the need for separating nuclear materials. Heat reduction is important as it decreases both the volume necessary for final disposal and the worker handling risk.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.38 no.6
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• pp.483-488
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• 1993

This study was conducted to obtain the basic information for easily judgement to level of salinity stress of the reclaimed land. Rice varieties used were Nakdongbyeo and Chilsungbyeo. In seedling stage, 13 day-old seedlings were subjected to salt solution (0, 30, 60, 90mM) for 8 days. In reproductive stage, 30 day-old seedlings were transplanted 3 hills(3 seedlings /hill) per plastic pot (diameter 28${\times}$depth 30cm). Salinity stress was given by immersing pot in the salt solution(sea water) with 4 concentrations(0, 30, 60, 90mM)for 8 days at booting stage. The stomatal resistance was increased with salinity concentrations. Salinity stress appeared to be more sensitive in seedling stage than in reproductive stage in each concentrations. The photosynthesis was decreased in salinity treatment. Salt-treated periods influenced unfavorably stomatal resistance in each stages. The leaf chlorophyll content was remarkably decreased by increasing salt concentrations. The absorption of Na+ and Cl￣ were increased as salt concentration in the culturing medium became higher, but there was no appearent difference in the absorption of K+, Mg++, and Ca++. The plant height and root length were decreased in salinity treatment. The inhibitory effect of salinity stress on root growth was more severe than in shoot growth. The stomatal resistance could have been used as bio-information.

• Preventive Nutrition and Food Science
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• v.8 no.3
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• pp.230-234
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• 2003

Mass transfer characteristics during osmotic dehydration of carrots were studied as functions of immersion temperature and time, and sugar and salt concentrations. The effect of osmotic dehydration on the degree of browning of air-dried carrots was also evaluated. Increasing the immersion temperature and time, sugar concentration, and salt addition increased water loss, sugar gain, molality and rate of dehydration. The water loss and increases in solids, and molality were rapid in the beginning of the process and then increased slowly during remainder of the process. Increasing 1 or 2% salt concentration in the 40$^{\circ}$Brix sugar solution at 6$0^{\circ}C$ increased water loss and solid gain. Salt addition was not able to significantly affected on water loss and solid gain compare to temperature (40～8$0^{\circ}C$) and sugar concentration (20～60$^{\circ}$Brix) changes due to the low salt concentration. A minimum degree of browning of the air-dried carrots (O.D. = 0.048) could be achieved using binary solutions (40$^{\circ}$Brix sugar solution with 2% salt addition) with 24 min of immersion time compared to control (O.D. = 1.308) or blanching with 24 min of immersion time (O.D. = 0.174).

• Asian-Australasian Journal of Animal Sciences
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• v.7 no.4
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• pp.523-526
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• 1994

This study was carried out to examine the salting and desalting of small casings from hog and to determine the shelf-life during cold storage. The concentration of salt in the casings equilibrated with that of the added salt after 1 day for 10%, after 2 days for 20% after 7 days for 40% salting level. During desalting at 15 and $30^{\circ}C$, residual salt concentrations in the casings decreased to less than 1% after 1 hour for 10% salt, after 12 hours for 20% salt and after 24 hours for 40% salt. The total colony count of the freshly prepared casing was about log10 4.2. The initial microflora of the prepared casings was dominated by lactic acid bacteria. The higher the salting level, the greater the microbial growth was suppressed during 6 months of storage at refrigerator temperature ($4^{\circ}C$). A salt content of 20% is satisfactory if the casings are being stored for less than 1 month before being used.

• Korean Journal of Environmental Agriculture
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• v.40 no.4
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• pp.345-352
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• 2021

BACKGROUND: Salinity is one of the major limiting factors in agriculture that affect the growth and productivity of crops. It is economically difficult to artificially purify the soil affected by salt. Therefore, the use of plant growth-promoting bacteria (PGPB) in an effort to reduce stress caused by salt is emerging as a cost-effective and environment-friendly method. In this study, the purpose was to isolate the salt-tolerant bacteria from the rhizosphere soil and identify their ability to promote plant growth under salt stress condition. METHODS AND RESULTS: The isolates KST-1, KST-2, AST-3, and AST-4 that showed plant growth-promoting activity for barley in salt conditions were close to Bacillus cereus (KST-1, KST-2, and AST-4) and Bacillus thuringiensis (AST-3) and showed high salt tolerance up to 7% of additional NaCl to the media. When inoculated to barley, the strains had only minor effect on the length of the barley. However, the concentrations of chlorophyll in the barley leaves were found to be higher from the bacteria-inoculated pots than those from the uninoculated control. In particular, the chlorophyll concentration in Bacillus cereus AST-4 experiment was 5.45 times higher than that of the uninoculated control under the same experimental condition. CONCLUSION(S): The isolated salt-tolerant bacteria were found to influence on chlorophyll concentration of the barley. As represented by the strain AST-4, microbes may suggest a cost-effective and environmentally benign method to alleviate salt stress of crops cultivated in salt-accumulated soils such as reclaimed lands.

• Food Science and Biotechnology
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• v.17 no.5
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• pp.919-924
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• 2008

The aim of this study was to observe the changes in allergenicity of saeujeot (salted and fermented shrimp) using a competitive indirect enzyme-linked immunosorbent assay (Ci-ELISA). The fermentation conditions tested for saeujeot consisted of various temperatures (25, 15, and $5^{\circ}C$) and salt concentrations (25, 15, and 10%). When saeujeot was fermented at a low salt concentration and high temperature, the binding ability of mAb and shrimp-allergic patient serum to allergen was significantly decreased. In particular, the binding ability of mAb to allergen in saeujeot fermented with 10% salt at $25^{\circ}C$ for 5 days decreased to 5%. Also, the binding ability of shrimp-allergic patient serum to allergen in saeujeot fermented for 5 days with 10% salt at $25^{\circ}C$ was 8%. In conclusion, the binding of mAb and shrimp-allergic patient serum to tropomyosin in saeujeot decreased with longer fermentation periods, lower salt concentrations (10%), and higher temperatures ($25^{\circ}C$).