• 한국염색가공학회지
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• 제8권4호
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• pp.42-51
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• 1996

Alkaline hydrolysis to improve the hand of PET/acetate union fabric was studied in relation to skin saponification and retarding effect of salts on the alkaline hydrolysis of cellulose acetate fiber, accelerating effect of salts on the alkaline hydrolysis of PET fiber, and changes of total hand value(T.H.V) of PET/acetate union fabric treated with alkali/salt solution. It was found that the rate of saponification of acetate was delayed by the addition of salts such as LiCl, NaCl and CH$_{3}$COONa into NaOH solution below 10 minutes. The rate of shrinkage of acetate fabric treated with 5g/l NaOH solution at 9$0^{\circ}C$ and 60 minutes showed 20 % but it was decreased 8% by. the addition of 120g/l Concentration of inorganic salts. We could know that the rate of alkaline hydrolysis of filament yarn treated with alkali solution at 9$0^{\circ}C$ and 60 minutes was delayed about 3 % using 2,000T/M of hard twist yarn, especially acetate filament treated with alkali solution at 9$0^{\circ}C$ and 10 minutes was delayed about 10%. T.H.V. of PET/acetate union fabric was increased from 2.77 to 3.04~3.18 by the addition of salts into alkali solution.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 2001년도 봄 학술발표회 논문집
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• pp.973-978
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• 2001

In clod weather regions, a strong seasonal wind brings sea salts to the land. In addition to it, recently, the spreading amount of de-icing salts has increased numerously for the purpose of removing snow and ice. Thus the salts environment around concrete structures becomes so severe that various damages of concrete due to applied salts will be brought up. It is briskly carried out study on effects of do-icing salts on concrete in America, Japan, European countries. However, there are not test method for the deterioration of concrete subjected to both freezing-thawing and chloride attack in Korea. In this study, we conduct on test for the compound deterioration subjected to both freezing-thawing and chloride attack, in order to investigate effects of de-icing salts on the deterioration of concrete.

• 한국식품영양과학회지
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• 제20권6호
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• pp.565-571
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• 1991

A short time microwave heat treatment, bringing in hot NaCl solution, addition of KCI, CaCl2, MgCl2 into brining solution and salts mixture of phosphates into half fermented dongchim were investigated for their effects on some quality of dongchimi, a Korean pickle of Chinese radish roots, during fermentation. The reference dongchimi was prepared by brining the radish roots in 7% NaCl added with seasonings at $25^{\circ}C$. The result showed that microwave heat treatment affected little on the pH or total acidity change during fermentation. Soaking the roots in 80-9$0^{\circ}C$ hot salt solution significantly reduced the fermentation and softening rate of dongchimi while a rather rapid fementation was found for those soaked in 7$0^{\circ}C$. Addition of KCI and CaCl2 into brining solution slowed the pH decrease and softening of the roots, respectively. The dangchimi added with the salts mixture of phosphate, citrate and nitrite was significantly extreneded the fermentation time to pH 4.0 by more than two folds.

• Applied Biological Chemistry
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• 제34권3호
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• pp.219-224
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• 1991

깍뚜기 저장성 향상에 효과가 있었던 절임시 소금액에의 KCI 첨가, 절인무우의 microwave 열처리 그리고 발효중반기에 혼합염 첨가가 깍뚜기의 색, 견고성 등 물리적 특성과 관능적 성질에 어떤 영향을 주는지 밝히고저 깍뚜기를 $25^{\circ}C$에서 발효시키고 저장을 $4^{\circ}C$와 $25^{\circ}C$에서 하면서 이들 성질을 비교하였다. 그 결과 무우의 견고성은 발효 및 저장을 하면서 전반적으로 감소함을 보여주었으나 $4^{\circ}C$ 저장에 있어서는 경도의 감소가 적었다. KCI의 첨가용액에서 절인 무우는 약간 높은 견고성을 보여주었고 혼합염의 첨가는 큰 영향이 없었다. Hunter 값으로 나타낸 깍뚜기액의 색은 발효나 저장기간이 증가하면서 "L"값이 증가하여 초기의 거의 투명했던 깍뚜기액이 우유색의 탁한 액으로 변함을 보여주었고, "a"값은 약간 감소와 "b"값은 약간 증가하였다. 혼합염을 첨가한 즉시의 깍뚜기액은 "L"값이 감소하였다가 다시 증가하는 경향을 보여주어 무기염에 의한 일부 유기물의 침전가능성을 보여주었다. 한편 관능적 평가는 절임시 KCI을 낮은 농도로 넣고 발효과정중 혼합염을 첨가한 깍뚜기가 품질에 유익한 영향을 주는 것으로 밝혀졌다.

• 한국작물학회지
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• 제45권1호
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• pp.50-54
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• 2000

The elongation of mesocotyl and coleoptile plays important roles in the seedling emergence and stand establishment of dry direct-seeded rice. Experiments were carried out to elucidate the effects of seed-presoaking treatments of GA$_3$ and some inorganic salts on the mesocotyl, and coleoptile elongation of rice. Seed-soaked GA$_3$ promoted the elongation of mesocotyl, but little effect on the coleoptile elongation. The stimulation effects of GA$_3$ were found to be enhanced by addition of CaCl$_2$ However, the sole treatment of CaCl$_2$ showed no stimulating effect on the mesocotyl and coleoptile elongation. Mesocotyl elongation was most prominent in the combined treatments of 50ppm GA$_3$ with 100 mM CaCl$_2$. The synergistic effects of GA$_3$ and CaCl$_2$ on mesocotyl elongation varied with varietal groups. The stimulating effects of GA$_3$ were enhanced significantly by the addition of CaCl$_2$ in japonica varieties, Dongjinbyeo, Ilpumbyeo and Milyang 95, and tall indica variety, Labelle, but not in semidwarf Tongil type varieties, Tongilbyeo, Milyang 23, and Nampungbyeo, and semi-dwarf indica, Short Labelle. The promoting effects of GA$_3$ on the mesocotyl elongation were decreased in proportion to the lowered osmotic potential by PEG 6000 on the contrary to CaCl$_2$ This implies that the synergistic effects of CaCl$_2$ with GA$_3$ on mesocotyl elongation was not caused by osmotic potential lowered by CaCl$_2$ addition but by the salt itself. Salts such as Ca(NO$_3$)$_2$, MgCl$_2$ BaCl$_2$, NaCl, KCl and KNO$_3$ showed the synergistic effects with GA$_3$ on mesocotyl elongation as well. The degree of synergistic effects showed no differences among salts tested, implying that there is no specificity of ions constituting the salts.

• 한국식품과학회지
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• 제27권3호
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• pp.329-335
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• 1995

전지대두분을 주원료로 하여 콩묵을 제조할 때 가수량, Ca염의 양이 콩묵의 텍스쳐 특성에 미치는 영향을 조사하였다. 콩묵은 $100^{\circ}C$의 물에 전지대두분(300 mesh)을 첨가해서 분산시킨 뒤 sodium alginate를 혼합하고 Ca gluconate나 $CaSO_4$를 첨가하여 교반한 후 $4^{\circ}C$로 냉각시켜 제조하였다. 교반시간이 5분에서 30분까지 증가함에 따라 콩묵의 견고성, 부착성, 응집성은 증가하는 경향을 보였으며 텍스쳐 특성과 관능적 특성의 결과로부터 교반시간은 20분으로 선정하였다. 대두분의 수분 첨가량이 8배에서 12배로 증가함에 따라서 견고성, 부착성은 감소하는 경향을 보였지만 Ca염 모두 텍스쳐가 우수한 균일성을 나타났기 때문에 전지대두분의 10배 수분 첨가가 선정되었다. 10배의 수분을 첨가할 때 Ca염 중에서 견고성은 $CaSO_4$가 425g으로 가장 높았으며 그 다음이 Ca $gluconate-CaSO_4$(413g), Ca gluconate(227g)순으로 나타났다. Ca염의 양을 $0.075g{\sim}0.175g/g$ WSF 범위로 하여 텍스쳐 특성과 관능적 특성을 종합할 때 전지대두분 1g당 0.125g의 Ca gluconate나 $CaSO_4$ 첨가가 선정되었다. Ca gluconate와 $CaSO_4$의 혼합 Ca염을 사용할 때는 50 : 50, 25 : 75, 0 : 100의 3가지 비율에서 견고성이 적당하였고 균일성이 우수하게 나타났다.

• 대한화학회지
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• 제56권2호
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• pp.201-206
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• 2012

The anticorrosive effect of 3-Hydroxyflavone (3HF) in combination with quarternary ammonium bromide and iodide salts (QAB and QAI) for aluminium corrosion in NaOH medium was studied at the temperature range of 303K-323K using weight loss study, potentiodynamic polarization study and impedance spectroscopic measurements. The results revealed that the inhibition efficiency increases with the inhibitor concentration and it further increases on the addition of quarternary ammonium bromide and iodide salts. The enhanced inhibition efficiency of the inhibitor in the presence of quarternary ammonium salts may be due to synergistic effect. The adsorption process of 3HF on the aluminium surface obeys Langmuir's adsorption isotherm. The mechanism of adsorption is further supported by Scanning Electron Microscopic study (SEM).

• 한국세라믹학회지
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• 제30권7호
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• pp.543-548
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• 1993

Stability and formation of Pb(Mg1/3Nb2/3)O3 (PMN) phase synthesized in Li2SO4-Na2SO4 molten salts have been investigated. And powder characteristics of PMN have been studied with a variation of processing parameters such as temperature, time, amount of the salts, and excess PbO. More ratio of Li2SO4 to Na2SO4 influences the percentage of perovskite phase due to the difference of the eutectic point of the salts, but does not influence the powder characteristics. The shape of PMN particles shows faceted morphology with bimodal distribution consisting with large and submicron parts. Particle size of PMN increased greatly with increasing soaking time or amount of salts rather than temperature. The addition of excess PbO resulted in round PMN crystallites without submicron particles. These results are discussed by XRD, SEM and thermal analyses.

• 한국식품과학회지
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• 제23권2호
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• pp.183-187
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• 1991

김치의 발효촉진과 억제효과를 검토하기 위하여 microwave에 의한 절임배추의 열처리, 효소 및 김치액의 첨가, 완충액과 몇 가지 무기염을 첨가하여 $25{\sim}35^{\circ}C$에서 발효하는 동안 pH의 변화를 측정하였다. 그 결과 순간 열처리와 amylase 및 celulase 첨가 단독으로는 김치발효 시간 단축에 뚜렷한 효과가 없었으나 이들을 병용하였을 때는 현저한 발효촉진 효과가 있었다. 김치액의 첨가는 pH 4.6의 것을 10%되게 첨가하고 발효시켰을 때 발효가 2배 정도 빨라졌고 맛과 냄새에서도 다른 pH의 김치액보다 좋았다. 완충액 중 phosphaste 완충액이, 무기염 중에서는 nitrite염, $Na_2HPO_4$가 김치발효를 현저히 억제시켜 김치 저장성 향상을 위한 첨가물로서의 가능성을 보여주었다.

• 한국분말재료학회지
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• 제21권3호
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• pp.185-190
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• 2014

$FeS_2$ has been widely used for cathode materials in thermal battery because of its high stability and current capability at high operation temperature. Salts such as a LiCl-KCl were added as a binder for improving electrical performance and formability of $FeS_2$ cathode powder. In this study, the effects of the addition of $Li_2O$ in LiCl-KCl binder on the formability of $FeS_2$ powder compact were investigated. With the increasing amount of $Li_2O$ addition to LiCl-KCl binder salts, the strength of the pressed compacts increased considerably when the powder mixture were pre-heat-treated above $350^{\circ}C$. The heat-treatment resulted in promoting the coating coverage of $FeS_2$ particles by the salts as $Li_2O$ was added. The observed coating as $Li_2O$ addition might be attributed to the enhanced wettability of the salt rather than its reduced melting temperature. The high strength of compacts by the $Li_2O$ addition and pre-heat-treatment could improve the formability of $FeS_2$ raw materials.