• Journal of Ecology and Environment
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• v.30 no.4
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• pp.307-314
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• 2007

We studied changes in the biochemical and physiological status and ROS-scavenging enzyme (superoxide dismutase, catalase and peroxidase) activity in leaves and roots of rice (Oryza sativa L.) plants exposed to high salinity. Under salt stress, the reduction in RWC (relative water content) in leaves was relatively severe in comparison with that of roots. The proline content was also significantly higher in leaves of rice plants following salt treatment. The activities of CAT and POX in roots increased with increasing NaCl concentration, but the activity of SOD decreased. These results suggest that the increase of endogenous proline is closely associated with the increase of CAT and POX activities, which may play important roles in salt tolerance. Therefore, we conclude that the alleviation of oxidative damage and increased resistance to salinity may result from the presence of efficient antioxidative systems.

• The Korean Journal of Food And Nutrition
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• v.14 no.4
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• pp.333-338
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• 2001

In research. which Korean pickled cucumber was treated wish various methods, including blanching. brining in hot solution, and treating with trehalose. I examined the changes of properties of material. The Korean pickled cucumber were fermented 4∼5$^{\circ}C$ for 42 days in 1% salt solution. The physiochemical properties were pH, total acidity, total cell count, lactic acid bacteria and texture properties were also evaluated. The result showed that the effect of blanching and soaking cucumber in 100$^{\circ}C$ hot salt solution significantly reduced the softening rate of texture while a rather rapid fermentation was found for those preserved with salt. The effect of trehalose treatment inhenced fermentation but it was significantly reduced softening rate of texture. The texture evaluation of Korean pickled cucumber was found that heat treatment with blanching after soaked in hot solution and trehalose treatment had a positive effect for reduction of softening of cucumber tissue.

• Journal of Powder Materials
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• v.10 no.2
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• pp.136-141
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• 2003

In the present study, $TiO_2$ imbedded copper matrix powders have been successfully prepared from the ($CuSO_4+TiO_2+Zn$) composite salt solution. The composite $Cu/TiO_2$ powders were formed by drying the solution at $200{\sim}~400^{\circ}C$ in the hydrogen atmosphere. Photocatalytic characteristics was evaluated by detecting TOC (total organic carbon) amount with TOC analyzer (model 5000A Shimadzu Co). Phase analysis of $Cu/TiO_2$ composite powders was carried out by XRD, DSC and powder size was measured with TEM. The mean particle size of composite powders was about 100 nm and a few zinc and copper oxide phases was included. The reduction ratio of TOC amount was 60% by the composite $Cu/TiO_2$ powders under the UV irradiation for 8 hours.

• Proceedings of the Polymer Society of Korea Conference
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• 2006.10a
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• pp.307-307
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• 2006

The reduction behavior of silver ions to silver nanoparticles is an important research topic in polymer/silver salt complex membranes for facilitated olefin transport, because it has a significant effect on the long-term stability of membrane performance. In this study, the effects of solvent on the formation of silver nanoparticles and long-term membrane performance in polymer/silver salt complex membrane were investigated. This effect was assessed for the complexes of poly(N-vinyl pyrrolidone) $(PVP)/AgBF_{4}$ with the use of ionic liquid (IL), acetonitrile (ACN) and water as a solvent. Membrane performance test shows that long-term stability is strongly dependent on the kind of solvent and arranged: IL > ACN >> water.

• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.62-66
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• 2003

Physicochemical properties and mineral compositions of seaweed salts prepared with various seaweeds and concentrated sea water were determined. Ash content of sea mustard was highest (22.7%) and that of laver the lowest (9.8%). Sea mustard contained high amount of Na, while sea tangle and seaweed fusiforme contained high amounts of K and Ca. When insoluble solids were removed after incineration of dried salt, surface color of the salt whitened more due to increase in salt purity with resulting decreases in pH and oxidation-reduction potential (ORP), pH and ORP of the ashed salt decreased, and K and Ca contents increased, while Mg content decreased. Yield of seaweed salt was the highest in sea mustard, ORP was lowest in sea tangle and seaweed fusiforme, and K and Ca contents increased significantly in sea tangle and seaweed fusiforme salts. As the concentration of sea water increased, yield and purity of the salts increased with decrease in pH and ORP and increase in Ca and Mg contents. Seaweed salt showed the characteristic crystalline structure as viewed by SEM.

• Korean Journal of Materials Research
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• v.23 no.2
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• pp.123-127
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• 2013

The electrolytic reduction of a spent oxide fuel involves liberation of the oxygen in a molten LiCl electrolyte, which is a chemically aggressive environment that is too crosive for typical structural materials. Therefore, it is essential to choose the optimum material for the process equipment for handling a molten salt. In this study, the corrosion behavior of pyro-carbon made by CVD was investigated in a molten LiCl-$Li_2O$ salt under an oxidation atmosphere at $650^{\circ}C$ and $750^{\circ}C$ for 72 hours. Pyro-carbon showed no chemical reactions with the molten salt because of its low wettability between pyro-carbon and the molten salt. As a result of XRD analysis, pyro-carbon exposed to the molten salt showed pure graphite after corrosion tests. As a result of TGA, whereas the coated layer by CVD showed high anti-oxidation, the non-coated layer showed relatively low anti-oxidation. The stable phases in the reactions were $C_{(S)}$, $Li_2CO_{3(S)}$, $LiCl_{(l)}$, $Li_2O$ at $650^{\circ}C$ and $C_{(S)}$, $LiCl_{(l)}$, $Li_2O_{(S)}$ at $750^{\circ}C$. $Li_2CO_{(S)}$ was decomposed at $750^{\circ}C$ into $Li_2O_{(S)}$ and $CO_{2(g)}$.

• Journal of Environmental Science International
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• v.31 no.3
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• pp.247-254
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• 2022

This study investigated the effect of vegetation mat on plant growth and salt reduction in the soil treated with high concentration deicing salt. In order to measure soil chemical characteristics and plant growth, three native groundcover plants (Dendranthema zawadskii var. latilobum, Dendranthema boreale, and Kalimeris yomena) were grown in each of the three plastic containers (50.0 cm width × 35.0 cm length × 8.5 cm deep) with a high concentration treatment of calcium chloride deicing salt. There were two treatments: control, and BVM that combines B (blanket) and VM (vegetation mat). 1,600 g of soil was placed on the top of the drainage layer with 290 g of perlite, 100 seeds each of the three native plants with three repetitions were sowed, and 10 g/L of calcium chloride deicing salt was added in the treatment. As a result of the chemical properties of soil, soil in control treatment was acidic and soil electrical conductivity in BVM was the lowest. Also, exchangeable cations (K⁺, Ca²⁺, Na⁺, and Mg²⁺) in soil and all the three plants were significantly decreased in the BVM treatment. Meanwhile, the germination rate of Dendranthema zawadskii var. latilobum was the highest under high concentration deicing salt in compared to the two plants. Overall, three native groundcover plant growth was higher in the BVM than control treatment significantly. These results suggest that the treatment of blanket vegetation mat has a positive effect on soil and plant growth in soil damaged by deicing salt.

• Food Science of Animal Resources
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• v.38 no.5
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• pp.866-877
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• 2018

Cheese emulsion is an intermediate product for the production of cheese powder and needs to be stable, homogeneous and pumpable characteristics to convey to the spray drier. This study was conducted to evaluate the effects of fat reduction and emulsifying salt (ES) amount in cheese emulsion systems on the physicochemical characteristics. Reduced-fat (RF) and full-fat (FF) white-brined cheese emulsions were produced with different dry matters (DM; 15%-25% excluding ES) and ES concentrations (0%-3% based on cheese weight). Stable cheese emulsion was obtained at lower DM in RF cheese emulsion than that of FF cheese emulsion. Reduction in the amount of ES resulted in instability of both emulsions. Apparent viscosity with pseudoplastic flow behavior significantly increased with the decrease of fat content in stable cheese emulsions. Microstructure of emulsions appeared to be related to the fat content, stability and degree of emulsification. Reduction of fat content caused to get less lightness and more greenness in color, whereas yellowness was significantly decreased by increase in the amount of ES. In conclusion, fat reduction resulted in higher viscosities of cheese emulsion due to inducing the increment of protein, and the addition amount of ES considered as very important factor to produce stable cheese emulsion without protein precipitation or cream separation. Therefore, for preparation of RF cheese emulsion using a variety of white-brined cheese, lower amounts of DM would be suggested in this study to obtain homogenous droplets in the atomizing process of spray drying.

• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
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• v.1 no.1
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• pp.47-53
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• 2003

An electrochemical reduction technology which can reduce the decay heat, volume, and radioactivity of spent fuel by a factor of quarter through converting oxide type spent fuel to a metallic form in a molten salt was developed and tests in a scale of g (3- 40g $U_{3}O_{8}$ batch) have been carried out by Korea Atomic Energy Research Institute. In this research, the reaction apparatus in a scale of 5kg $U_{3}O_{8}$ batch was designed and manufactured for the mock-up test to obtain design data of the apparatus which will be used for the hot test in a scale of 20kg $U_{3}O_{8}$ batch. The electrochemical reduction behavior of $U_{3}O_{8}$ was analyzed regarding the operational factors and fresh $U_{3}O_{8}$ powder was metallized with a more than 99% yield verifying the process validity of electrochemical reduction process in a kg scale.

• Food Science of Animal Resources
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• v.37 no.5
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• pp.698-707
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• 2017

This study was performed to investigate the impacts of irradiation sources on quality attributes of low-salt sausage during refrigerated storage. Control sausage was prepared with 1.5% sodium chloride (NaCl), whereas low-salt sausage was formulated with 0.75% NaCl (a 50% reduction; L-control). Sausage samples were vacuum-packaged, and low-sausages were irradiated with gamma-ray, electron-beam and X-ray at 5 kGy, respectively. The samples were stored at $4^{\circ}C$ for 28 d to determine changes in quality attributes. The pH of low-salt sausages was unaffected by irradiation at 5 kGy (p>0.05). Higher redness values were found at irradiated low-salt sausages compared to control (p<0.05). The hardness, gumminess and chewiness of control sausage were higher than those of low-salt sausages (p<0.05). However, there were no significant differences in the textural parameters between low-salt sausage treatments. The overall sensory acceptability score of irradiated/low-salt sausages were lower than L-control due to decreased scores for cooked meat flavor but increased radiolytic off-flavor (p<0.05). The initial 2-thiobarbituric acid-reactive substances (TBARS) values of irradiated/low-salt sausages were higher than control and L-control (p<0.05). However, the TBARS values of irradiated treatments were significantly lower than control at the end of storage. Irradiation could effectively inhibit the microorganism growth (total aerobic bacteria, coliforms, Enterobacteriaceae, and Pseudomonas spp.) in low-salt sausages (p<0.05). Therefore, our findings show that irradiation could be to improve microbial safety of low-salt sausages, and suggest that further studies should be necessary to reducing radiolytic off-flavor of irradiated/low-salt sausages.