Jangachi(salted and fermented vegetable) has been made by Korean traditionally using several kinds of vegetables, which is a good source of variety of nutrients and vitamins. There are many methods for making Jangachi. Generally soy sauce Jangachi is made through two steps. First, as a pretreatment, vegetables are soaked in salt water. Second, soaked vegetables are fermented in various ingredients like soy sauce, sugar, garlic, ginger and so on. This study was performed to observe changes in contents of chemical components and sensory evaluation of pretreated perilla leaf. Perilla leaf was soaked in water with different levels of salt concentration(2, 5 and 8 %) and soaking time(1, 3 and 5 days). The optimal level of salt and soaking time was determined with the results of sensory evaluation by response surface methodology and analysis of composition. The moisture contents decreased as the levels of salt and soaking time increased. The moisture content of untreated sample was 87.5 % and when soaked for 5 days in the water of 8 % salt concentration, it became 78.27 %. pH of Perilla leaf was high in high levels of salt concentration and short soaking time. Total acidity was so opposite to pH that was low in high levels of salt concentration and short soaking time. In the water of 8 % salt concentration, total acidity was 0.14 % when soaked for 1 day, 0.20 % for 3 days and 0.30 % for 5 days. Salt contents became greater as the soaking time increased. As the results of puncture test, soaked Perilla leaf's toughness increased as the levels of salt increased and soaking time decreased. Among the sensory attributes, greenness increased as the levels of salt concentration increased when soaked for more than 3 days. Saltiness and bitterness became greater as the levels of salt concentration increased. Perilla flavor decreased with the short soaking time. Off-flavor increased with the increased levels of soaking time and decreased salt concentration when soaked for more than 3 days. Toughness decreased as the levels of soaking time increased. Crispness increased with the increased levels of salt concentration. The condition of pretreated Perilla was optimum when it soaked for 42 hours in 4 % salt concentration.

The effect of ripening temperature, pH and salinity on the formation of N-nitrosamine (NA) during Kimchi fermentation and in vitro was studied, respectively. During Kimchi fermentation for six weeks at cold storage temperature (4℃) and room temperature (16 ±2℃), the contents of nitrite and dimethylamine (DMA) showed variation at room temperature but no variation at cold storage temperature. The maximum generation of nitrosodimethylamine (NDMA) resulted low content (2.69 ug/kg) at cold storage temperature but started to increase after one week fermentation and reached to the 18-fold higher generation (49.6 ug/kg) at room temperature. During Kimchi fermentation, no correlation was observed between the variation of nitrite and DMA content and the generation of NDMA. However, pH showed effective relation to NDMA generation such as the highest NDMA generation was obtained at lowest pH 4. During in vitro test, higher temperature and lower pH resulted more NDMA generation and generation amount was affected more by pH. Also, the salinity of Kimchi provided inhibitory effects on the formation of NDMA. NDMA was produced 5.86 ug/kg at normal salinity (2.5%) but 90.9 ug/kg at lower salinity (15%) after three week. The higher salinity showed lower formation of NDMA in vitro test, too.

역삼투 공정을 농축공정에 이용하기 위해 향류식 역삼투 나권형 모듈을 고안, 제작하여 염수의 농축실험을 수행하였다. 역삼투 분리의 배제도와 농축도의 관계를 고찰한 결과, 배제유량에 대한 투과유량의 비가 양쪽 관계의 중요한 매개 변수이며, 반사계수 값에 따라, 역삼투막의 배제도와 농축도가 Spiegler-Kedem 식의 경향을 따른다. 향류식 역삼투 공정은 일반 역삼투 농축 공정에 비해 농축의 장애 요소인 삼투압차를 효과적으로 저하시키는 효과가 있으며 농축도가 상대적으로 우수하였다. 향류식 나권형 모듈의 수치모사 결과 농축공정의 농축도 증가를 위해서는 모듈의 지름보다 모듈의 길이를 늘리는 것이 유리함을 알 수 있었다.

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.

This study aimed to investigate the effects of soil amendment (heat-expanded clay and active carbon) and planting of Dendranthema zawadskii var. latilobum on the remediation of salt-affected soil and the plant growth under high calcium chloride (CaCl2) concentration. The experimental group comprised treatments including Non treatment (Cont.), heat-expanded clay (H), active carbon (AC), planting (P), heat-expanded clay+planting (H+P), active carbon+planting (AC+P). A 200 mL solution of CaCl2 at a concentration of 10 g·L-1 was applied as irrigation once every 2 weeks. Compared to the Cont., the incorporation of the ‘heat-expanded clay’ amendment decreased electrical conductivity of the soil leachate and cation exchange capacity, whereas the growth of Dendranthema zawadskii var. latilobum was relatively increased. These results suggest that the combination of ‘heat-expanded clay’ amendment and planting will mitigate negative effect of de-icing salts and improve plant growth in salt-contaminated roadside soils.

Common reed (Phragmites australis) is widespread in reclaimed land and wetland habitats. Every year, the common reed produces extensive colonies by means of underground rhizomes and ground-surface stolons. From an agricultural point of view, the common reed's large biomass is a good material for supplying organic matter. However, it has not yet been studied in terms of seedling production, transplanting conditions, and decomposition characteristics in reclaimed land. Seeds were harvested from the native common reed in Saemangeum, South Korea, the previous year and stored on an open field. The seeds were sowed in the greenhouse at the beginning of April. Common reed decomposition was studied from June to September, with the use of coarse mesh (5 mm) stem litterbags, on three samping dates and with five replicate packs per sample. These packs were dug in five soil condition (low-salinity topsoil, subsoil, high-salinity topsoil, subsoil, paddy topsoil) to 0.2 m and 0.4 m depth. The highest germination rate of common reed seeds was observed in non-salt solution, but the exhibited germination rate was 70% at 9.38 dS m-1. The plant height of young reed decreased steadily with increasing salinity, but leaf number did not decrease by 9.38 dS m-1. The survival rate of the two-year-old reed was 83.3%, which was 35% higher than that of the one-year reed. The transplant success rate was 0% in the no vinyl mulching in the soil, but the first year and second year seedlings survived rates were 63% and 83.3%, respectively, in vinyl mulching. Common reed decomposition rates were faster low salinity than high salinity. All nutrient contents were found to fluctuate significantly with time by soil conditions. We also need to study the growth rate of reed transplanting seedlings by soil moisture contents and the comparison of degradation in common reed tissues.

This study was conducted to investigate the effect of salt concentration and turbidity on the inactivation of Artemia sp. by electrolysis, UV photolysis, electrolysis+UV process to treat ballast water in the presence of brackish water or muddy water caused by rainfall. The inactivation at different salt concentrations (30 g/L and 3 g/L) and turbidity levels (0, 156, 779 NTU) was compared. A decrease in salt concentration reduced RNO (OH radical generation index) degradation and TRO (Total Residual Oxidant) production, indicating that a longer electrolysis time is required to achieve a 100% inactivation rate in electrolysis process. In the UV process, the higher turbidity results in lower UV transmittance and lower inactivation efficiency of Artemia sp. Higher the turbidity resulted in lower ultraviolet transmittance in the UV process and lower inactivation efficiency of Artemia sp. A UV　exposure time of over 30 seconds was required for 100% inactivation. Factors affecting inactivation efficiency of Artemia sp. in low salt concentration are in the order: electrolysis+UV > electrolysis > UV process. In the case of electrolysis+UV process, TRO is lower than the electrolysis process, but RNO is more decomposed, indicating that the OH radical has a greater effect on the inactivation effect. In low salt concentrations and high turbidity conditions, factors affecting Artemia sp. inactivation were in the order electrolysis > electrolysis+UV > UV process. When the salt concentration is low and the turbidity is high, the electrolysis process is affected by the salt concentration and the UV process is affected by turbidity. Therefore, the synergy due to the combination of the electrolysis process and the UV process was small, and the inactivation was lower than that of the single electrolysis process only affected by the salt concentration.

Background : Licorice (Glycyrrhiza uralensis F.) is one of the most widely used raw materials for food and pharmaceuticals, and is currently the No. 1 imported medicinal plant in Korea. Efforts to settle licorice cultivation in Korea have been carried out for hundreds of years but have not succeeded, and many people suspect that the reason is due to the inadequate cultivation environment. However, even until recently, most licorice has been procured by wild harvesting, so studies on licorice cultivation technique and cultivation environment have not been conducted much in the world. This experiment was conducted to investigate the germination characteristics of licorice by temperature and salt concentration in order to find the optimal cultivation environment conditions of licorice. Methods and Results : The germination rate of licorice seeds was high 77.5 - 90.5% at 10 - 3 6℃, but it started to drop from 66.5 - 68.0% at 38 - 40℃ and it decreased sharply from 9.0 - 15.0% at 42 - 46℃. No longer germinated at temperatures above 48℃. The average number of days of germination was 12.3 days at 10℃, 5.7 days at 20℃, 3.5 days at 30℃ and 4.1 days at 40℃. The germination start date was 2 to 4 days in the 18℃ - 46℃ range. The average germination rate was the highest at 32℃. The germination time of 40% was 2 - 4 days at 18 - 46℃. The germination of more than 80% took 3 - 5 days at 20 - 40℃, 6 - 8 days at 14 - 1 8℃ and 10 days at 10 - 12℃. Licorice was able to germinate even in the presence of salt. Seed germination rate was 78.5 - 85.5% at 0 - 1% salt concentration and 63% at 1.5% and 18% at 2.0%. In addition, 8.5% seeds germinated successfully even at 3.0% salt concentration. Conclusion : Licorice has been known as a low temperature crop, but germination was possible in a wide range of temperature and salt concentration. Especially, the germination characteristic was higher in the high temperature range of 30 - 36℃, which corresponds to the domestic summer temperature. Therefore, the results of this study are expected to be useful reference for exploring suitable cultivation area in Korea.

농촌진흥청에서 고시하고 있는 비료공정규격에 따르면 퇴비의 적정 염분은 2% 미만으로 규정하고 있으며 이 기준은 일반퇴비 및 음식물류폐기물퇴비(이하 음식물퇴비) 구분없이 동일한 기준이 제시되고 있다. 실제 농가에서는 음식물퇴비 내 염분이 높다는 편견이 있어 작물을 키우는데 음식물퇴비를 사용할 경우 작물이 죽거나 잘 자라지 않는 등의 의식이 팽배하여 작물재배 및 농가에서 음식물퇴비의 사용량이 저조하며 의식이 부정적인 상황이다. 따라서 본 연구에서는 음식물퇴비의 염농도, 혼합율에 따른 작물재배 실험을 진행하였으며 작물 재배 시 염분농도에 따라 작물이 받는 영향에 대해 알아보고자 하였으며 토양의 염분농도, 음식물퇴비의 염분농도, 토양과 음식물퇴비의 혼합율에 따라 작물의 발아율, 성장정도의 변화를 살펴보고자 하였다. 실험은 토양별 염분농도, 음식물퇴비의 염분농도, 토양과 음식물퇴비의 혼합율, 총 3가지 조건에 변화를 주어 실험을 진행하였다. 실험은 총 5일주기로 각 작물의 발아율, 성장정도, 토양 내 염분농도를 측정하였으며 염분농도의 유실량 및 작물로의 흡수량을 보기위해 염분농도 측정 대조군을 측정용으로 설정하였다. 첫 번째 실험은 토양 염도가 작물에 끼치는 영향을 알아보기 위해 토양 내 염분농도를 각각 0.5%, 1.0%, 1.5%, 1.7%, 2.0%, 2.2%, 2.5%로 조절하여 작물 재배 실험을 진행하였다. 두 번째 실험은 토양에 혼합하는 음식물퇴비의 염분이 작물에 끼치는 영향을 알아보기 위해 토양과 음식물퇴비를 20:1로 혼합하였으며 혼합하는 음식물퇴비에 염분농도를 1%, 2%, 3%, 4%, 5%로 추가 조절하여 작물 재배 실험을 진행 하였다. 세 번째 실험은 음식물퇴비와 토양의 혼합율이 작물에 끼치는 영향을 알아보기 위해 토양과 음식물퇴비의 혼합비를 각각 1%, 3%, 5%, 10%로 조절하여 작물재배 실험을 진행하였다. 실험 결과 음식물 퇴비의 혼합 없이 토양의 염도를 추가해준 경우, 작물이 재배될 수 있는 최대 염분농도는 2.0% 미만으로 측정되었으며, 토양 내 혼합하는 음식물퇴비의 적정염도는 5% 이하에서 가장 높은 효율을 나타냈다. 음식물퇴비를 사용하여 작물을 재배 할 시 일반적으로 혼합되는 비율인 20:1로 혼합하였을 경우 음식물퇴비의 적정 염도는 5%로 확인되었다. 이는 시중에서 판매하는 음식물 퇴비보다 1%높은 염분농도임을 확인하였다. 이는 음식물퇴비의 혼합비율은 작물의 발아율에 부정적인 영향을 주지 않는다는 것으로 판단되며 음식물퇴비를 이용하여 작물 재배를 하였을 시 기존보다 우수한 발아율 및 성장정도를 나타내는 것으로 보인다.

This study presented the change of quality characteristics of Doenjang with various salt concentrations (4, 8, 15, and 20%) during 12 months. The pHs of Doenjang during fermentation were gradually increased for 12 months, whereas the pHs of Doenjang with 4 and 8% salt increased rapidly. Titratable acidity of Doenjang with 4 and 8% salt was high at initial time, while Doenjang with 15 and 20% salt was high at the 9 and 12 months. The amino-type nitrogen content of Doenjang with 4 and 8% salt was increased and α-amylase activity of all Doenjang was decreased during whole fermentation period. The protease activity of Doenjang with 4 and 8% salt was higher than Doenjang with 15 and 20% salt until 7 months. Total aerobic bacteria number 8.0~9.1 log CFU/g for 12 months, which was steady during fermentation period. Doenjang with 8% salt showed the highest score in umami taste whereas the lowest score in bitterness, astringency, and sourness tastes between 5 and 12 months. In conclusion, Doenjang with 8% salt was a suitable concentration for low-salt fermented foods.

본 연구는 한국 서남해안지역에 분포하고 있는 갯개미자리의 염농도에 따른 발아와 생장반응을 구명하고자 수행하였으며 결과는 아래와 같다. 1.갯개미자리의 염농도 및 온도별 발아율을 조사한 결과, NaCl 0～1.0%에서는 15℃에서 발아율이 90% 이상으로 높았고, NaCl 2.0%에서는 모든 온도에서 발아가 되지 않았다. NaCl 0%에서 발아율은 10℃에서 20℃까지는 90% 이상을 보였지만, 25℃에서는 51.7%로 급격히 낮아졌다. 또한 15℃에서 NaCl 농도별 발아율이 80% 이상 되는 시기는 NaCl 0%와 0.3%에서는 5일, NaCl 0.5%에서는 7일, NaCl 1%에서는 9일이었고, NaCl 2%에서는 발아하지 못하였다.2.염농도별로 8주 동안 양액재배한 결과, 염농도가 NaCl 0, 50, 100, 200, 300, 400 mM에서는 NaCl 50 mM 처리구가 초장 12.5 cm, 건물중 0.73 g로 생장이 가장 좋았다. 또한 해수 0, 12.5, 25, 50, 100%에서는 해수 12.5% 처리구가 초장 20.9 cm, 건물중 0.72 g으로 생장이 가장 좋았으며, 이들 염농도는 모두 NaCl 0.3% 수준이었다.3.염농도에 따른 무기성분 함량은 NaCl 농도가 높을수록 Na+ 함량은 높아졌지만, K+과 Ca+, Mg+은 낮아지는 경향을 보였다. 특히 Na+ 함량과 K+ 함량이 대조적으로 변화하였으며, 이들은 NaCl 50 mM에서 함량이 급격히 변화한 다음 NaCl 400 mM까지 완만한 함량 변화를 보였다. 4.이상의 결과로 볼 때, 갯개미자리는 안정적인 발아를 위해 NaCl 1.0% 이하에서 15℃ 유지가 필요하고 재배에서는 NaCl 0.3% 수준이 적정 염농도로 생각 된다.

품질이 균일한 돔배기를 제조하기 위하여 염농도와 절임온도를 달리하여 상어육을 염절임하는 동안 품질변화를 측정하였다. 염농도를 1, 2, 3%로 조정하고 와 에서 절임한 상어육의 품질변화를 비교한 결과, 수분함량은 , 3%의 염농도에서 절임시 64.2%로 가장 높았으며, 염함량은 와 3%의 염농도로 절임 하였을 때 높게 나타났고, 보수력은 저온과 높은 염농도로 절임 하였을 때 높은 것으로 나타났다. 수분활성도는 고온에서 염농도가 높을수록 낮았으며,

콩잎김치의 소금농도별 저온에서의 숙성효과를 시기별로 조사하였다. 그 결과 숙성이 진행됨에 따라 pH가 점차로 낮아지고 산가는 증가하였다. 소금농도 1.5% 처리한 콩잎김치에서 가장 빨리 pH가 저하하였다. 염농도 측정에서 처리한 소금농도별로 염농도가 높았으며, 숙성 8일경에 모든 처리에서 염농도가 급격히 증가하였으며 그 이후에는 안정적 양상을 보였다. 소금농도별 미생물상 변화에서 총균수는 숙성이 진행됨에 따라 증가하였다가 감소한 후 일정한 경향을

도토리 묵을 인스턴트화 하기 위하여 생묵을 동결건조하여 재수화 시간, 재수화 용액의 염농도(0, 1, 2%) 및 온도(20, 70, 80, 9)에 따른 재수화 특성과 품질특성을 비교하였다. 동결건조묵의 최적 재수화 시간은 15분으로, Cooling 시간은 3분으로 각각 결정되었다. 재수화 효율은 재수화 용액의 염농도가 1%에서 가장 우수하였으며 재수화 온도가 높을수록 좋았다. 수분흡수속도상수도 재수화 온도가 증가할수록 놀았으며 1%의 염농도에서의

A possibility of the implementation of a quartz crystal sensor to the determination of chemical oxygen demand is examined by checking the electrochemical behavior of the sensor in a glucose solution. Since the surface of a quartz crystal has to be oxidized, a relatively active metal is coated on the surface of a usual 9 MHz AT-cut crystal. The electrochemical behavior is investigated by measuring the changes of current, resonant frequency and resonant resistance while a constant potential is applied. The crystal is installed in a specially designed container, and a quartz crystal analyzer is utilized to measure the frequency and resistance simultaneously. The variations of the measurements are examined at different concentrations of glucose solution, and a proper relation between the concentrations of glucose solution, and a proper relation between the concentration and the measurements is analyzed. As a result, it is found that a linear relation between the concentration of less than 900 ppm and the peak current when a constant potential of -180 mV (SSCE) is applied. The relation can be utilized for the determination of glucose concentration in sea water, and considering a direct relation between gluose concentration and chemical oxygen demand tells a possibility of the measurement of chemical oxygen demand using quartz crystal oscillators.

Nanofiltration[NF45] and reverse osmosis membrane[HR98PP] separation treatment of dyestuff wastewater was carried out in order to seperate relatively pure water from synthetic dyestuff wastewater, which consists of reactive dye, acid dye, basic dye, direct dye, and disperse dye. The experiments were performed by using the plate and frame membrane module. In the nanoflltration and reverse osmosis membrane separation, When the NaCl concentration was 0.1, 5.0, and 20.0%, retention was 63.0, 46.0, 0.9%, respectively. When permeate flux was 125.0, 67.5, and 45.0 L/㎡·h, the osmotic pressure increased with increasing the NaCl concentration. Permeate flux of two membranes increased as temperature increased due to segmental movement of polymer of the membrane and the rejection rate of dyestuff was decreased gradually. It was found that the rejection rate was about 95% in the nanofiltration, while the reverse osmosis membrane showed a high rejection rate of 99% under all temperature and pressures conditions.