• 한국작물학회지
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• 제50권5호
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• pp.325-331
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• 2005

Seedlings of two rice genotyopes, cvs. Ilpumbyeo and Gancheokbyeo, were exposed to 0, 50 and 100 mM NaCl in nutrient solution for nine days. Plants were collected at the interval of 3 days and organic and inorganic solutes in leaves and roots and antioxidative enzyme activity in leaves were determined. Under salinity, the accumulation of soluble sugars occurred considerably in the older leaves of stressed seedlings compared to younger leaves and roots. The endogenous Na+ contents markedly increased at higher NaCl concentration in leaves and roots of seedlings, though it was higher accumulated in roots. Salinity resulted in an excessive proline accumulation in the stressed plants. A more pronounced increase was observed in Gancheokbyeo leaves. SOD activity in Impumbyeo cannot found any remarkable change, whereas, in Gancheokbyeo, its activity was rapidly decreased. CAT and POD activities increased with an increase in NaCl concentration in both genotypes. In sum­mary, the high capacity of rice seedlings to overcome an unfavorable growth condition such salt stress appears to be related to an adequate partition of organic solutes between shoots and roots and to changes in absorption, transport and re-translocation of salts.

• 멤브레인
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• 제26권1호
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• pp.62-69
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• 2016

본 연구에서는 양이온 교환막으로 Sulfonated poly(ether ether ketone) (SPEEK)를 사용하였고, 음이온 교환막은 poly(vinyl alcohol) (PVA)과 poly(vinyl amine) (PVAm)을 혼합하여 가교시킨 막을 이용하였으며, 이에 대한 막결합형 축전식 탈염 공정(Membrane capacitive deionization, MCDI)의 성능실험을 진행하였다. 음이온 교환막의 함수율, 이온교환용량, FT-IR 측정을 통하여 막의 특성을 알아보았다. 음이온 교환막의 가교 시간이 3 h에서 5 h으로 증가할수록 염 제거 효율은 81.3%에서 65.7, 53.8%로 감소하였다. PVAm의 농도를 40, 60, 80%로 달리하여 실험한 결과 염 제거 효율은 81.3, 75.2, 37.7%로 PVAm이 80% 함량일 때 가장 효율이 떨어졌다. 이는 음이온 교환막의 가교 시간과 PVAm의 농도가 염제거 성능에 영향을 미치는 것으로 사료된다.

• 한국식품과학회지
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• 제26권3호
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• pp.231-238
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• 1994

저장 간절임 배추와 김치속을 이용한 김치제조방법의 변형을 모색하기 위하여, 3%와 7% 염 절임배추의 저장온도를 $0^{\circ}C$와 $10^{\circ}C$로 달리하여 저장하고, 무염의 김치속은 $4^{\circ}C$와 $10^{\circ}C$에서 저장하면서 이화학적 특성과 미생물균수의 변화 등을 조사하였다. 절임배추의 저장중 pH와 총산함량의 변화는 7%의 염을 함유한 처리구와 $0^{\circ}C$에서 저장한 처리구에서 현저하게 느렸으며, 유산균을 포함한 미생물의 생육도 $0^{\circ}C$에서 저장한 경우 매우 느리게 관찰되었다. 한편, 김치속의 저장중 pH와 총산함량의 변화는 $4^{\circ}C$와 $10^{\circ}C$에서 모두 거의 변화가 없었다. 제조된 김치의 관능적 기호도를 조사한 결과, 이와 같이 분리저장한 절임배추와 김치속을 이용하여 김치를 제조하는 방법은 각 가정과 제조업체에서 유용하게 응용될 수 있다고 판단되었다.

• 한국방사성폐기물학회:학술대회논문집
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• 한국방사성폐기물학회 2003년도 가을 학술논문집
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• pp.373-378
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• 2003

$LiCl-Li_2O_2$용융염계에서 용융염 취급장치의 구조재료를 위한 평가의 일환으로 오스테나이트 합금인 Fe-base 및 Ni-base 합금의 부식거동을 분위기온도; 650~$725^{\circ}C$, 부식시간: 24~168h, $Li_2O$농도; 3wt%, 혼합가스농도: Ar-10%$O_2$에서 조사하였다. $LiCl-Li_2O_2$ 용융염계에서 Ni-base 합금이 Fe-base 합금보다 높은 내부식성을 나타내었으며, 또한 Fe-base 합금에서 Fe의 함량이 낮고 Ni의 함량이 높은 경우 부식저항성이 증가하였다. 아울러 Fe-base 합금의 부식생성물은 $Cr_2O_3$, $FeCr_2O_4$ Ni-base 합금에서는 $Cr_2O_3$, $NiFe_2O_4$로 나타났다.

• Journal of Radiation Protection and Research
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• 제41권4호
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• pp.378-383
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• 2016

Background: Radiation dose rates in PRIDE facility is evaluated quantitatively for assessing radiation safety of workers because of large amounts of depleted uranium being handled in PRIDE facility. Even if direct radiation from depleted uranium is very low and will not expose a worker to significant amounts of external radiation. Materials and Methods: ORIGEN-ARP code was used for calculating the neutron and gamma source term being generated from depleted uranium (DU), and the MCNP5 code was used for calculating the neutron and gamma fluxes and dose rates. Results and Discussion: The neutron and gamma fluxes and dose rates due to DU on spherical surface of 30 cm radius were calculated with the variation of DU mass and density. In this calculation, an imaginary case in which DU density is zero was added to check the self-shielding effect of DU. In this case, the DU sphere was modeled as a point. In case of DU mixed with molten salt of 50-250 g, the neutron and gamma fluxes were calculated respectively. It was found that the molten salt contents in DU had little effect on the neutron and the gamma fluxes. The neutron and the gamma fluxes, under the respective conditions of 1 and 5 kg mass of DU, and 5 and $19.1g{\cdot}cm^{-3}$ density of DU, were calculated with the molten salt (LiCl+KCl) of 50 g fixed, and compared with the source term. As the results, similar tendency was found in neutron and gamma fluxes with the variation of DU mass and density when compared with source spectra, except their magnitudes. Conclusion: In the case of the DU mass over 5 kg, the dose rate was shown to be higher than the environmental dose rate. From these results, it is concluded that if a worker would do an experiment with DU having over 5 kg of mass, the worker should be careful in order not to be exposed to the radiation.

• 한국축산식품학회지
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• 제41권6호
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• pp.1049-1059
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• 2021

The objective of this study was to evaluate the nutritional content of bullfrog meat from different parts of the animal, including fore-chest, thigh and calf. Bullfrog meat was found to be a rich source of proteins, essential amino acids and minerals, but with a low fat content, compared with other aquatic meat products. There was no significant difference (p>0.05) between thigh and calf in mineral content (K, P, Na, Mg, Ca, Zn, Fe, Cu, and Mn), but the contents of K, P, and Mg were higher in thigh and calf than in the fore-chest (p<0.05). The salt-soluble, water-soluble and insoluble protein bands in sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) electrophoresis, from fore-chest, thigh and calf were similar, with the most abundant bands being 35 kDa (salt-soluble protein), 35-48 kDa (water-soluble protein) and 48 kDa (insoluble protein). The results showed that the insoluble protein content in the fore-chest meat was higher than that in the thigh meat and calf meat, but the salt-soluble protein fraction was the most abundant in thigh meat. These results showed that the nutrients in different parts of bullfrog meat were different.

• 한국수산과학회지
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• 제55권3호
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• pp.302-309
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• 2022

Low-salt fermented pollack Theragra chalcogramma roe (Myungran Jeotgal, MJ), a traditional Korean fermented seafood, was prepared using a commercially available method and irradiated using gamma rays (0-10.0 kGy) to investigate the effect of gamma irradiation (GI) on food quality. After irradiation with 2.5 kGy gamma rays, the number of viable cells in MJ was reduced by one log compared to that observed in non-irradiated MJ, and no living cells were detected after 7.5 kGy GI. Though up to 2.5 kGy GI had no effect on color quality, over 7.5 kGy GI resulted in significantly poor quality MJ surface color. Saturated fatty acid contents increased slightly in irradiated MJ, while those of polyenes and monoenes decreased slightly as the GI dose increased. Exposure of MJ to GI had no effect on the free amino acid and mineral composition. These results demonstrated that the appropriate GI dose for MJ ranged from 2.5 to 5.0 kGy, which may be recommended for industrial application.

• 한국수산과학회지
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• 제56권4호
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• pp.494-504
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• 2023

Sik-hae is a traditional and well-liked salt-fermented seafood with a low salt concentration in Korea. However, it is challenging to find data on market degradation. This study was conducted to investigate sensual characteristics, such as taste, odor and color, of 10 types of commercial Sik-haes [flounder (5 type), Alaska pollock (2 type), black edged sculpin, anchovy, and sandfish] as basic data for developing new products. The salinities of the commercial Sik-haes were significantly difference in the range of 3.0-6.7%. The pH and total acidity of 10 types of commercial Sik-haes were 4.45-5.24 and 0.84-1.46 g/100 g, respectively. The amino acid nitrogen and free amino acid contents, and total taste value were 72.0-333.0 mg/100 g, 425.6-1,726.4 mg/100 g and 17.0-115.9, respectively. According to the taste value, the major taste-related amino acids were aspartic acid and glutamic acid. Volatile basic nitrogen content and Hunter redness value of commercial Sik-haes were 24.5-80.9 mg/100 g and 10.9-28.5, respectively. However, food-grade additives, such as citric acid and monosodium, are occasionally used in commercial Sik-haes to achieve a lower pH or enhance flavor and aroma.

• Journal of Nutrition and Health
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• 제29권5호
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• pp.480-488
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• 1996

This study was performed to investigate the effect of various types of calcium sources on calcium and bone metabolism. Sprague-Dawley male rats weighing approximately 89.3g were divided into 4 groups and fed experimental diets containing 0.5% calcium for 5 weeks. Four different calcium salts were used for the study : calcium phosphate, calcium lactate, calcium gluconate, and calcium carbonate. Food intake showed no significant difference n accordance with the type of calcium salt, but bo요 weight gain and food efficiency were lower in calcium gluconate and calcium carbonate groups. There was significant differences in liver, thymus and epididymal fat pad weight with the of calcium salt ; the calcium gluconate group showed lower values compared to the other groups. Femur and scapular length were higher in calcium lactate and calcium carbonate groups. Wet weight, dry weight, and density of the femur tended to be lower in the calcium gluconate group than the other groups, but this difference was not statistically significant. The calcium content of the other groups. The calcium gluconate group showed higher urinary calcium and lower calcium absorption and balance. In conclusion, calcium and bone metabolism were different according to the type of calcium sources consumed.

• 한국작물학회지
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• 제51권2호
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• pp.137-141
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• 2006

Germination characteristics and alterations in soluble sugar-starch transition and phytic acid during germination were studied in rice seeds under saline conditions. NaCl significantly reduced the speed of germination. Also, the radicle growth out of seeds was severely inhibited by the exposure to NaCl solution, thus, seeds were almost impossible to grow to seedlings. Soluble sugar was remarkably accumulated, whereas starch was decomposed stepwise during seed germination. The metabolism of soluble sugar and starch in germinating seeds showed a distinct difference. The level of phytic acid in seeds decreased in all NaCl treatments during germination, but the level was affected differently by NaCl concentration in the two varieties. Overall, our results suggest that salt stress retard the radicle growth of rice seeds, and affect the starch-to-sugar conversion and the decomposition of phytic acid differently in two varieties.