• Journal of Mushroom
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• v.19 no.4
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• pp.310-315
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• 2021

We investigated the effect of sodium chloride-associated abiotic stress on the development of Pleurotus ostreatus. We examined the growth characteristics of fruiting bodies, constituent amino acids, and fragrance pattern to determine the effect of culturing Pleurotus ostreatus on a sawdust substrate supplemented with sodium chloride in a dose-dependent manner. Pleurotus ostreatus fruiting bodies exhibited an increasing tendency towards augmented yields when grown in the presence of 0.5% sodium chloride as compared with that grown in the control group. However, increasing the supplementation of sodium chloride from 1.0 % to 2.0% resulted in significantly decreased yields of Pleurotus ostreatus fruiting bodies in these groups as compared with that in control groups. Further assessment revealed the presence of 14 types of amino acids in the fruiting bodies, including aspartate, threonine, serine, glycine, alanine, methionine, valine, isoleucine, leucine, phenylalanine, tyrosine, lysine, histidine, and arginine, at lower levels in all the sodium chloride-treated groups than in the control group; except for glutamic acid and proline. Similarly, fragrance pattern analysis of the Pleurotus ostreatus fruiting body by chromatography confirmed that the intensity of the substances presumed to be octane compounds, to which the unique flavor of mushrooms is attributed, was lower in all the sodium chloride-treated groups than in the control group.

• Food Science of Animal Resources
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• v.40 no.6
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• pp.980-989
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• 2020

The objective of this study was to compare the effects of various salts on the physicochemical properties of pork emulsion sausages. Pork sausages were prepared using two different salts, sodium nitrite (SN) and sodium chloride (SC), and concentrated seawater (CSW). The CIE L*, CIE a*, and CIE b*, and chroma values of cooked and uncooked sausages with added CSW were significantly higher than those of the sausages with added SC (p<0.05). However, uncooked and cooked sausages with added SN and CSW had similar CIE a* values (p>0.05). The residual NO₂^- content of sausages with added CSW was significantly lower than that of sausages with added SN. Addition of CSW to sausages resulted in a higher cooking yield compared to the other treatments (p<0.05). Addition of SC resulted in significantly higher volatile basic nitrogen (VBN) and thiobarbituric acid (TBA) values compared to the other treatments. Furthermore, addition of CSW enhanced important physicochemical properties, including CIE a*, CIE b*, residual nitrite content, cooking yield, VBN, TBA, textural properties, and cross-sectional area.

• Food Science of Animal Resources
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• v.41 no.5
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• pp.869-882
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• 2021

Sodium chloride (NaCl) replacement with calcium chloride (CaCl₂) effect on protein solubility, proteolytic enzyme and quality characteristics of a chicken soup prepared from spent hen (SH) chicken were investigated. By means of immerse marination prior to cooking, a total of 60 skinless SH breast meat were randomly allocated into ten groups admitted to treatments with marinade solution containing sodium tripolyphosphate (STPP) and reduced percentage of NaCl with CaCl₂ at 0%, 25%, 50%, 75%, and 100% at 4±2℃ for 20 h. STPP was adjusted to 0.5% for all treatments and NaCl replacement at 0% was used as control. The different methods, particularly boiling at 100℃ and retorting at 121℃, 1.5 kgf/cm² for 60 minutes, were applied following marination. An upregulation of cathepsin-B and caspase-3 enzymes were a consequences from a higher percentage of CaCl₂ within meat environment. Accordingly, modified the protein solubility in particular the myofibrillar and total protein solubility. In addition, a significant increase in water holding capacity (WHC), pH value, myofibril fragmentation index (MFI), and moisture content was obtained due to salt replacement (p<0.05). Limited effect was observed for shear force value, collagen content and cooking yield. Eventually, this study implied that although protelytic enzyme and protein solubility was upregulated by the replacement of NaCl with CaCl₂ at >75%, extensive effect on texture properties was not observed. Therefore, NaCl replacement at 75% could be a promising strategy for quality improvement of SH chicken soup.

• Korean Journal of Food Science and Technology
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• v.39 no.1
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• pp.33-38
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• 2007

The peak time, peak height, width at peak, and the width at 8 min of Mixograph increased as the amount of sodium chloride in yellow alkaline noodle sheet was increased. The peak time of the Mixograph duration increased almost twice when 0.5% sodium carbonate was added to yellow alkaline noodle sheet, but decreased when the amount of sodium carbonate was above 0.5%. The peak height decreased as the amount of sodium carbonate increased. Protein content and sedimentation values showed positive correlations with the Mixograph peak height, width at peak, and width at 8min. The pasting temperature, peak viscosity, minimum viscosity, and final viscosity increased as the amount of sodium chloride in yellow alkaline noodle sheets was increased for all wheat flours. The peak viscosity, minimum viscosity, and final viscosity also increased as the amount of sodium carbonate increased. The pasting temperature showed a positive correlation with the water retention capacity and the alkaline water retention capacity.

• Membrane and Water Treatment
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• v.6 no.1
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• pp.43-52
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• 2015

A small-scale electro-dialysis system was constructed for domestic use. It is composed of six compartments in which five special polystyrene ionic membranes are housed. A series of experiments on the transport of sodium and chloride ions through polystyrene membranes was performed and the effects of electric current and voltage on the pH of water were investigated. This electrodialyser could reduce the NaCl content to an acceptable level (5307 mg/L) when water containing 9945 mg/L of sodium chloride is fed to the electrodialyser. The reduction was by the action of direct current 60 mA/100 mA when a 15 V / 20 V potential is maintained across the membrane. The results showed that the pH of the treated water attained a value in the range of 7-8, with the chloride concentration of 5307 mg/L when the voltage was in the range of 20 volts. This was achieved when two of the small-scale electro-dialysers were placed in series and the solutions from the respective compartments were mixed. This is considered useful because this complies to the requirement of drinking water standard both in terms of chloride and pH. Therefore, this type electrodialyserhas the potential for domestic uses in isolated houses where potable water supply is not available.

• Journal of Electrochemical Science and Technology
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• v.14 no.1
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• pp.59-65
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• 2023

Sodium hydroxide solutions are often employed as sterilization agents in the pharmaceutical industry. Here, the chloride content is considered as a critical impurity. In this study, an electrochemical method was developed to remove chloride ions (Cl^-) through the oxidative deposition of AgCl on a Ag anode. The Cl^- content in the commercially available 50% w/w NaOH solution employed was approximately 100 mg Cl^-/kg NaOH. As the OH^- content is approximately 18,000 times higher than the Cl^- content, the formation of AgCl may be expected to be thermodynamically less favorable than the formation of Ag₂O. However, activation energies for AgCl and Ag₂O formation have been reported to be approximately 3.8 and 31.2 kJ/mol, respectively, and indicate that AgCl formation is favored. AgCl can be selectively produced by controlling the anode potential. Here, the Cl^- concentration was reduced to less than 50 mg Cl^-/kg NaOH when an anode potential of 0.18 or 0.19 V vs. Hg/HgO (reference electrode) was applied for one hour at 50℃. XRD analysis and visual monitoring of the Ag anode confirmed the oxidative deposition of AgCl on the anode surface as well as the electrochemical desalination of the concentrated NaOH solution.

• Archives of Pharmacal Research
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• v.19 no.2
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• pp.106-111
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• 1996

Alginate microspheres were prepared by the emulsification process as a drug delivery system of ampicillin sodium (AMP-Na). The preparation parameters such as the concentration of calcium chloride, the stirring time and the amount of AMP-NA were investigated. The alginate microspheres containing hydroxypropylmethylcellulose (HPMC) were found to be generally spherical, discrete and had smoother surfaces when compared to without HPMC. However, there was no significant difference in the release profile of AMP-NA from alginate microspheres prepared with or without HPMC. The concentration of calcium chloride solution and the stirring time in the preparation of alginate microspheres influenced the aggregation of alginate microspheres. The amount of AMP-NA in alginate microspheres influenced the surface morphology and the practical drug content in microspheres.

• Korean Journal of Food Science and Technology
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• v.47 no.6
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• pp.751-756
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• 2015

Sodium chloride is known to contribute to the quality and safety of foods. However, there is an increasing interest in reducing the sodium content in foodstuffs, owing to health-related concerns related to its overconsumption. Therefore, the possible use of enzymatically hydrolyzed anchovy protein (eHAP) in enhancing the intensity of the salty taste in model broth was investigated in this study. The sodium chloride content of eHAP was 67.7 g/L. The lightness (L) and yellowness (b) of the model broth increased with increasing eHAP concentration. Additionally, the perceived intensity of the salty taste of eHAP solutions increased with increasing amounts of eHAP at a given NaCl concentration in the model broth. The intensity of the salty taste was enhanced by 0.37-35.58% as eHAP was added. The results suggest that it may be possible to reduce the sodium chloride content in foods by enhancing the salty taste with eHAP.

• Journal of the Korean Ceramic Society
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• v.25 no.1
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• pp.66-72
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• 1988

The effect of salts on the formation of ${\alpha}$-hemihydrated gypsum at boiling temperature under atmospheric pressure was studied by the solubility measurement method, and the formation of ${\alpha}$-hemihydrated gypsum from by-product gypsum of phosphoric acid process in the salts solution were investigated. The order of catalytic effect of salt on the formation of ${\alpha}$-hemihydrated gypsum are as follows: NH4Cl>NaCl>NaNO3. In the salts solution of sodium nitrate, sodium chloride, and ammonium chloride, prismatic ${\alpha}$-hemihydrated gypsum was obtained and the crystal form was converted to needle form in complex solution with sulfuric acid. The P2O5 content in gypsum was largely decreased in this atmosphoric solution process.

• Journal of Adhesion and Interface
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• v.7 no.4
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• pp.45-52
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• 2006

Five low molar ratio urea-formaldehyde (LUF) resins were synthesized in this study. The effects of molar ratio, free formaldehyde content, and catalysts on the curing characteristics of LUF resins were studied by measuring its free formaldehyde content, pH value change after catalysts added, curing rate, and pot life, observing its cured appearance, and analyzing its thermal behavior. The results indicate that: 1) The LUF resin with lower molar ratio than 1.0 can still cure; 2) Free formaldehyde content is not the main factor in affecting curing rate of LUF resin; 3) Compared with ammonium chloride as a traditional catalyst, persulfate salts markedly accelerate the curing rate of LUF resin, and result in the different appearance; 4) the addition of sodium chloride to catalysts can accelerate the curing rate of LUF resin, but the effect is moderate.