• Journal of Life Science
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• v.18 no.8
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• pp.1164-1168
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• 2008

We investigated gravitropic responses in the primary root of maize (Zea mays) seedlings which were exposed to salt stress. The maize roots salt-stressed with higher than 100 mM NaCl or KCl started to reveal enhanced gravitropic curvature after 2 hours form the gravi-stimulation. Such a promotion was not caused by sodium phosphate, but invoked by potassium phosphate, indicating the active component is $K^{+}$. Because NaCl increased gravitropic curvature, despite that $Na^{+}$ did not played any role, we evaluated the role for $Cl^{-}$ by comparing the effects of $MgCl_2$ and $MgSO_4$. The enhancement of the curvature only with $MgCl_2$ revealed that $Cl^{-}$ played a role in the gravi-response, indicating the involvement of anion channels. These results suggest that both of $K^{+}$ and $Cl^{-}$ play roles in the regulation of osmosis that is required for cell expansion in gravitropism as well as in nyctinasty and stomatal opening.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.5
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• pp.687-694
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• 2012

$Jeot-gal$ is a traditional Korean fermented seafood with a salt concentration of 15~20%. However, today's consumers prefer low-salted foods as they have become aware that high levels of salt cause hypertension and diabetes. In this study, the quality characteristics and shelf-life of low-salted squid $Jeot-gal$ were investigated at different fermentation temperatures and salt concentrations. The shelf-lives of 3%-salted squid $Jeot-gal$ fermented at -1, 4, and $10^{\circ}C$ were 45, 31, and 23 days, respectively, whereas those of 5%-salted squid $Jeot-gal$ were 52, 36, and 25 days. The DPPH radical scavenging activity of the ethanol extract of squid $Jeot-gal$ was stronger than that of the water extract. However, the other antioxidative activities, such as hydrogen peroxide and hydrogen peroxide radical scavenging activities, as well as enzyme inhibitory activities were very low at 20 mg/mL of water and ethanol extracts. Based on the results of the sensory evaluation, the quality of low-salted fermented squid $Jeot-gal$ was almost similar to that of commercial squid $Jeot-gal$ with a high salt concentration.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.6
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• pp.880-888
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• 2016

Changes in quality characteristics of gochujang prepared with different ingredients (white rice, barley, sorghum and millet, bamboo salt) and meju starters were studied. The gochujang samples were fermented for 6 weeks at $40^{\circ}C$ and analyzed for changes in their physicochemical properties and sensory characteristics. Eight different gochujang samples were prepared: WR-SS-AB, WR-SS-ABL, WR-BS-AB, WR-BS-ABL, MG-SS-AB, MG-SS-ABL, MG-BS-AB, MG-BS-ABL (WR: white rice, MG: mixed grains, SS: solar salt, BS: bamboo salt, AB: Aspergillus oryzae/Bacillus subtilis starter meju, ABL: Aspergillus oryzae/Bacillus subtilis/Lactobacillus plantarum starter meju). There were significant differences between experimental groups in terms of moisture content, pH, acidity, and color value. All gochujang samples showed increased moisture contents and pH as well as increased acidity and amino-type nitrogen during fermentation. MG-BS-ABL showed the highest contents of amino-type nitrogen and free amino acids after 6 weeks of fermentation compared with other experiment groups. In addition, MG-BS-ABL showed the highest sensory analysis score, including appearance, flavor, taste, and overall acceptability after the fermentation of samples. Based on the results, MG-BS-ABL exhibited similar quality characteristics as general gochujang but showed the highest sensory scores and contents of amino-type nitrogen and free amino acids. These results might be due to the high protein contents of mixed grains and high mineral contents of bamboo salt and fermented products from mixed probiotic starters.

• Journal of the Mineralogical Society of Korea
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• v.20 no.1 s.51
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• pp.21-33
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• 2007

The dispersion/flocculation behavior of bentonite is a major concern in performance of drilling fluid. We studied the dispersion/flocculation characteristics of three commercial bentonites [two CMC (carboxymethyl cellulose) treated and one untreated] in waters of different pHs and salt concentrations. We also examined changes in the viscosity of bentonite suspensions in such waters as a major rheological property of drilling fluid. The dispersion/flocculation behaviors of bentonites were measured by two methods: colorimetric and light scattering method. Light scattering method allows estimating the floc diameter and flocculation rate. The dispersion and flocculation behaviors were diverse with the different bentonites and water qualities. In distilled water, all the bentonites were well dispersed up to first 10 minutes. After that, the CMC-bearing bentonites were flocculated. In salt waters, all the samples were flocculated and the flocculation rate is varied with salt concentration and polymer content. The volume of settled flocs decreased with increasing salt concentration. The flocculation rate and floc diameter increased with decreasing pH of solutions, whereas the volume of settled flocs increased with increasing pH of solutions. The bentonites of fast flocculation behavior had low viscosity. The results of the present study will be helpful in applying bentonites to drilling fluids in diverse environments.

• Korean Journal of Food Science and Technology
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• v.47 no.4
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• pp.460-467
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• 2015

Sea urchin roe obtained from Anthocidaris crassispina and Pseudocentrotus depressus was briefly salt-fermented (5%), followed by ethanol treatment (1%) and the physicochemical properties as well as antioxidant activity were investigated. Compared to raw sea urchin roes, the salted one showed a significantly low amount of water (p<0.001) high salinity (p<0.05), ash content (p<0.001) and Na content (p<0.001). With salt-fermentation, the redness (p<0.05) and yellowness (p<0.001) of roe decreased noticeably, indicating the decomposition of endogenous carotenoids. Accordingly, the salted roe showed a lower DPPH radical scavenging activity than its unsalted counterpart. Additionally, it showed a significantly lower metal-chelating activity (p<0.05) and metal chelator content (e.g. ortho-phenolics) displayed by a negligible difference in titratable acidity. The salted roe showed significantly increased hardness (p<0.05) and total reducing capacity (p<0.001), which were attributed to the protein coagulation and the release of antioxidants bound to macromolecules after the ethanol treatment, respectively.

• Journal of Environmental Science International
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• v.27 no.7
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• pp.597-610
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• 2018

This study observed particulate matter ($PM_{2.5}$ and $PM_{10}$) in the downtown area of Jeju City, South Korea, to understand the chemical composition of particulates based on an analysis of the water-soluble ionic species contained in the particles. The mass fraction of the ionic species in the sampled $PM_{10}$ and $PM_{2.5}$ was 44.3% and 42.2%, respectively. In contrast, in Daegu City and Suwon City, the mass fraction of the ionic species in $PM_{2.5}$ was higher than that in $PM_{10}$. The chloride depletion percentage of $PM_{10}$ and $PM_{2.5}$ in Jeju City was higher than 61% and 66%, respectively. The contribution of sea-salt to the mass of $PM_{10}$ (5.9%) and $PM_{2.5}$ (2.6%) in Jeju City was similar to that in several coastal regions of South Korea. The mass ratio of $Cl^-$ to $Na^+$ in the downtown area of Jeju City was comparable to that in some coastal regions, such as the Gosan Area of Jeju Island, Deokjeok Island, and Taean City. The mass fraction of sea-salt in $PM_{10}$ and $PM_{2.5}$ was very low, and the concentration of sodium and chloride ions in $PM_{10}$ was not correlated with those in $PM_{2.5}$ ($R^2$ < 0.2), suggesting that the effects of sea-salt on the formation of particulate matter in Jeju City might be insignificant. The relationship between $NH_4{^+}$ and several anions such as $SO_4{^{2-}}$, $NO_3{^-}$, and $Cl^-$, as well as the relationship between the measurement and calculation of ammonium ion concentration, suggested that sea-salts may not react with $H_2SO_4$, and $(NH_4)_2SO_4$ may be a major secondary inorganic aerosol component of $PM_{2.5}$ and $PM_{10}$ in Jeju City.

• Journal of the Korea institute for structural maintenance and inspection
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• v.20 no.4
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• pp.128-135
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• 2016

In the current concrete structure of the highway is still the major problem most of concrete deterioration caused by the freeze-thaw and deicing salt, which is of issues that are not completely resolved. In particular, a single freezing event does not cause much harm, durability of concrete under multi-deterioration environment by repeated freeze-thaw and deicing salt is rapidly degraded and reduce its service life. In this study, the exposure environmental condition according the regional highway points were established. The damage condition and chloride content of the concrete at general and severe environmental exposure condition were also investigated. In addition, the experimental test of chloride ion permeability, scaling resistant and freeze-thaw resistance were carried out to improve the durability of the mechanical placing concrete of subsidiary structure. According to the results of this study, in observation of concrete surface condition, the concrete exposed by severe environmental condition showed broad ranges of damage with high chloride contents. Meanwhile, the water-binder(W/B) ratio and the less water content, and fly ash concrete than the specified existing mix proportion is significantly improved the durability. Also, the optimal mix proportion derived for test is satisfied the strength and air contents, water-binder ratio, and durability criteria of concrete specifications, as well as service life seems greatly improved.

• Korean Journal of Agricultural Science
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• v.3 no.1
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• pp.67-75
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• 1976

This experiment was studies for grassland establishment on west coastal saline land in Korea from May 1975 to March 1976 and used seeds were introduced from Australia. The results of adaptability were summarized as follow. 1. The seeds germination percentage was not influence in 0.5% salt included, but delayed days in 1% salt included and decreased germination percentage. 2. Any experimental grasses species were not growth on the 0.5% salt included soil and also growth was much damaged on the 0.05% salt included soil. It was suggested that $Mg^+$, $K^+$ ions involved with $Na^+$ ion. 3. The yield of grasses were much decreased on 0.05% salt included soil which compared control group. The yield rate of decrease were 30% in kikuyu, 60% in strawberry clover, 63% in reed canarry and 89% in orchard grass. 4. For winter-hardness test, nearly all the species well overwintered but except kikyu. 5. One of salt tolerance native grass (Agrostis distans crieseb var coreensis, Hackel) was discovered in saline area, and it was growth from middle of May to Middle of September. Also it was known that the native grass was good feed stuff but it was not so long in growth life. 6. It was concluded that more experimental work must be carried out to select of salt tolerance grass for grassland establishment on saline by introduce some more species such like saltgrass, saltbush, shadsclae from foreign land.

• Food Engineering Progress
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• v.23 no.1
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• pp.7-15
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• 2019

The impregnation of solid foods into the surrounding hypotonic or hypertonic solution was explored as a method to infuse NaCl in pork loin cube without altering its matrix. Mass transfer kinetics using a diffusive model as the mathematical model for moisture gain/loss and salt gain and the resulting textural properties were studied for the surrounding solutions of NaCl 2.5, 5.0, 10.0 and 15% (w/w). It was possible to access the effects of brine concentration on the direction of the resulting water flow, quantify water and salt transfer, and confirm tenderization effect by salt infusion. For brine concentrations up to 10% it was verified that meat samples gained water, while for processes with 15% concentration, pork loin cubes lost water. The effective diffusion coefficients of salt ranged from 2.43×10^-9 to 3.53×10^-9 m²/s, while for the values of water ranged from 1.22×10^-9 to 1.88×10^-9 m²/s. The diffusive model was able to represent well salt gain rates using a single parameter, i.e. an effective diffusion coefficient of salt through the meat. However, it was not possible to find a characteristic effective diffusion coefficient for water transfer. Within the range of experimental conditions studied, salt-impregnated samples by 5% (w/w) brine were shown with minimum hardness, chewiness and shear force.

• The Journal of Engineering Geology
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• v.3 no.2
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• pp.191-201
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• 1993

Reduction is one of the important mechanisrns in decreasing the amount of Cr(VI) in wastewater and this reaction is quite dependent on pH and temperature. Either soil organic materials, or a high inorganic salt concentration with elevated temperature and low pH will provide a good condition for the reduction of Cr(VI) to Cr(III) in deep well injection zones. Chromate reduction by soil organic materials and chloride ion in various environment conditions is investigated. Aquifer and aquitard formation samples have been obtained from a deep well in St. Bernard Parish, and St. Charles Parish, LA, U.S.A., respectively. For this study, pH ranging from -0.81 to 2.0, temperature $50^{\circ}C{\;}and{\;}70^{\circ}C$, and cliloride concentration 0 M, 0.26 M and 0.52 M are used to represent the actual conditions in deep well injection zones.