• 한국세라믹학회지
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• 제46권6호
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• pp.587-591
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• 2009

Lithium salt have been used mainly as electrolyte of thermal battery for electricity storage. Recently, The 3phase lithium salt(LiCl-LiF-LiBr) is tried to use as electrolyte of thermal battery for high electric power. It is reported that LiCl-LiF-LiBr salt have high ion mobility due to its high lithium ion concentration. Solid lithium salt is melt to liquid state at above $500{^{\circ}C}$. The lithium ion is easily reacted with support materials. Because the melted lithium ion has small ion size and high ion mobility. For the increasing mechanical strength of electrolyte pellet, the research was started to apply ceramic filter to support of electrolyte. In this study, authors used SiOC web and glass fiber filter as ceramic mat for support of electrolyte and impregnated LiCl-LiF-LiBr salt into ceramic mat at above $500{^{\circ}C}$. The fabricated electrolyte using ceramic mat was washed with distilled water for removing lithium salt on ceramic mat. The washed ceramic mat was observed for lithium ion reaction behavior with XRD, SEM-EDS and so on.

• 대한지역사회영양학회지
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• 제18권6호
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• pp.555-564
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• 2013

The purpose of this study was to compare and analyze the assessment of salty taste and high-salt dietary behaviors of Korean university students and their Chinese counterparts. The researchers developed a taste assessment computer program focusing on preference for salty taste, and it was applied to 300 university students, including 100 Korean students, and 100 Chinese students in Daegu of South Korea, and 100 Chinese students in Shenyang of China (144 males and 156 females). The results of the taste assessment of Chinese and Korean university students are as follows. Among males, Koreans (36.0%), Chinese students in Korea (36.2%), and Chinese (40.4%) scored highest in the "a bit salty" followed by "normal." Among females, Koreans (36.0%), Chinese students in Korea (49.1%), and Chinese (28.3%) scored highest in the "normal". In terms of salt concentration in solution, among the male subjects, most Koreans favored the salt concentration of 0.31%, which is considered to be a "normal" concentration; most Chinese students in Korea favored 0.63%, which is considered to be "a bit salty", and most Chinese favored the concentration of 1.25%, which is considered to be "salty". As for the female subjects, Koreans, Chinese students studying abroad, and Chinese favored 0.31%, the "normal" level of concentration. Korean students scored higher than Chinese students in Korea and Chinese students both in males and females (p < 0.001, p < 0.01), in terms of high-salt dietary behaviors favored salty taste. This study suggests that Chinese university students need nutrition education in terms of modifying eating behaviors to reduce dietary salt intake.

• 한국환경과학회지
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• 제31권3호
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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.

• 대한지역사회영양학회지
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• 제13권2호
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• pp.216-227
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• 2008

The purpose of this study was to develop a nutrition education program for dietary salt reduction using various nutrition education materials. The effect of a 5-week nutrition education program on salty taste assessment, nutrition knowledge, salt attitude for a high-salt diet, salt content in food, and individual satisfaction with the salt concentration of meals during the education period was evaluated. Nutrition education materials included two animations, a pamphlet, panels, and a website, as well as other training resources. Subjects participating in this study were 335 employees (164 male, 171 female) at 15 foodservice operations in Daegu. Preference for higher levels of salty taste and food containing higher amounts of salt were lowered. Knowledge regarding the necessity for dietary salt reduction was higher (p < 0.001) than before nutrition education, and salt content in a meal was reduced. As the program progressed, average salt concentrations of soups were significantly lowered (p < 0.05), and there was greater satisfaction with the lower concentration (p < 0.001). This was a positive indication of the program's success. In addition, it was found that subjects who participated in the program several times have changed their preference to lower levels of salty taste and have increased their nutrition knowledge (p < 0.05, p < 0.001). Thus, the positive effect of this 5-week nutrition education program developed for, and applied to, foodservice employees, concerning dietary salt reduction was confirmed.

• 방사성폐기물학회지
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• 제20권3호
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• pp.259-268
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• 2022

Molten salt consisting primarily of eutectic LiCl-KCl is currently being used in electrorefiners in the Fuel Conditioning Facility at Idaho National Laboratory. Options are currently being evaluated for storing this salt outside of the argon atmosphere hot cell. The hygroscopic nature of eutectic LiCl-KCl makes is susceptible to deliquescence in air followed by extreme corrosion of metallic cannisters. In this study, the effect of occluding the salt into a zeolite on water sorption/desorption was tested. Two zeolites were investigated: Na-Y and zeolite 4A. Na-Y was ineffective at occluding a high percentage of the salt at either 10 or 20wt% loading. Zeolite-4A was effective at occluding the salt with high efficiency at both loading levels. Weight gain in salt occluded zeolite-4A (SOZ) from water sorption at 20% relative humidity and 40℃ was 17wt% for 10% SOZ and 10wt% for 20% SOZ. In both cases, neither deliquescence nor corrosion occurred over a period of 31 days. After hydration, most of the water could be driven off by heating the hydrated salt occluded zeolite to 530℃. However, some HCl forms during dehydration due to salt hydrolysis. Over a wide range of temperatures (320-700℃) and ramp rates (5, 10, and 20℃ min^-1), HCl formation was no more than 0.6% of the Cl^- in the original salt.

• 동아시아식생활학회지
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• 제9권2호
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• pp.230-244
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• 1999

1) Table salt (=NaCl=common salt=salt) is scientifically characterized, and the significant role in dietary and daily life has generally been discussed from the standpoint of human ecology. 2) In dietary life, salt fundamentally gives a deliciousness to dishes and nutro-physiologically functions to keep homeostasis in the body. Meanwhile, the excessive intake of salt often causes the high blood pressure and induces several fatal diseases. 3) In daily life, salt derivatives(Na-, Cl-compound) are quite useful widely over food, clothing and housing. Meanwhile, some of them especially organochlorine compounds often pollute the environment and damage the humans and or ecology as so-called environmental hormone resulting in dioxins. 4) For the ambivalence of salt in health and environment, humans, but not salt, are wholly responsible. The fact would go not only to salt but also generally to resources on the earth. 5) Humans should adequately be moderate in utilizations and consumptions of salt and or resources. Everything must be kept with in bounds. This conception would surely bring the stable maintenance and the sound development to the system of human ecology as well as global ecology.

• 한국정보통신학회:학술대회논문집
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• 한국정보통신학회 2015년도 추계학술대회
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• pp.312-314
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• 2015

최근 IT기술이 발전함에 따라 디스플레이 등 영상장치에 대한 수요가 높아지고 있다. 그러나 영상 데이터를 획득, 전송, 처리하는 과정에서 다양한 원인에 의해 잡음이 발생한다. Salt and pepper 잡음을 제거하기 위한 필터에는 SMF, CWMF, AWMF 등이 있으며, 이러한 필터들은 잡음밀도가 높은 영역에서 에지 보존 및 잡음 제거 특성이 다소 미흡하다. 따라서 본 논문은 고밀도 salt and pepper 잡음을 제거하기 위하여, 반복처리를 이용한 변형된 메디안 필터 알고리즘을 제안하였다.

• Preventive Nutrition and Food Science
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• 제3권3호
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• pp.221-224
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• 1998

Toha-jeot, salt-fermented Toha shirmp(caridina denticulata denticulata DeHAAN) is a traditional fermented food in Korea. Samples of Toha-jeot used in the present study were a low-salt group of 15% sodium chloride(L), a high-salt group of 23% sodium chloride(H), a 50% conventional soybean sauce group(S), a low-salt group contraining 2% wheat bran (W2%-L) , a high -salt group containing 2% wheat bran(W2%-H), a low-salt group containing 4% wheat bran(W4%-L)and a high-salt group containing 4% wheat bran (W4%-H). These seven groups were refrigerated at 4 $\pm$1$^{\circ}C$ and then taken out for analysis at theree month intervals. We investigated the functional components of Toha-jeot during fermentation . Long fermentation of Toha-jeot lowered the viscosity of chitin and tended to reduce the distribution of molecular weight. THe formation of chitin oligosaccharides on the other hand, increased significantly. After nine months of fermenttion, chitin oligosaccharides(M.W. 823~1789) constituting 24.75% of Toha chitin were produced in the sample of W2%-H. During the same period, chitin oligosaccharides(M.W.1436-1879) constituting 66.30% of Toha chitin were produced in the samples of S. However, chitin oligosaccharides were not produced in Jeotsaeu-jeot made of sea-water shrimp when fermented for six months.

• 한국식품조리과학회지
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• 제15권1호
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• pp.61-67
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• 1999

The effects of salting methods on Kakdugi (cubed radish kimchi) fermentation were evaluated. Kakdugi was prepared with various salting methods, salt concentrations, and settling times, and fermented at 10$^{\circ}C$ for up to 52 days. Radish (Raphanus sativus L.) cubes (2 cm size) were salted by using the following methods salt concentration of about 1.5% which was known appropriate for the organoleptic quality of Kakdugi: 1) Treatment S-1: applying dry salt uniformly onto the radish cubes, with a salt concentration of about 1.5% (w/w) and cured for 1 hr, 2) Treatment S-5: applying dry salt uniformly onto the radish cubes, with a salt concentration of about 1.2% (w/w) and cured for 5 hr, 3) Treatment B-1: brining radish cubes in a 8.5% (w/v) salt solution for 1 hr, 4) Treatment B-5: brining radish cubes in a 4.0% (w/v) salt solution for 5 hr. As the fermentation continued, the initial high decrease in pH has been retarded in all the treatments, of which the delaying extent was more significantly noted from B-1 and B-5 than S-1 and S-5. The pH of the Kakdugi which showed a good eating quality dropped to 4.3∼4.8 with the accumulation of total acids. Total vitamin C increased sharply at the palatable period of Kakdugi during the initial fermentation and then decreased gradually following a sigmoidal changing pattern. The reducing sugar levels were also influenced by salting methods and fermentation as sugars are converted into acids. High initial contents of reducing sugars and their subsequent rapid decrease were observed in “S” group than “B” group during fermentation. For nonvolatile organic acids, lactic acid increased consistently throughout the fermentation while malic acid, which was high at the initiation of fermentation, decreased rapidly afterwards at the palatable period of Kakdugi.

• Carbon letters
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• 제28권
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• pp.47-54
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• 2018

High surface carbon aerogels with hierarchical and tunable pore structure were prepared using ionic liquid as carbon precursor via a simple salt templating method. The as-prepared carbon aerogels were characterized by nitrogen sorption measurement and scanning electron microscopy. Through instant visual observation experiments, it was found that salt eutectics not only serve as solvents, porogens, and templates, but also play an important role of foaming agents in the preparation of carbon aerogels. When the pyrolyzing temperature rises from 800 to $1000^{\circ}C$, the higher temperature deepens the carbonization reaction further to form a nanoporous interconnected fractal structure and increase the contribution of super-micropores and small mesopores and improve the specific surface area and pore volume, while having few effects on the macropores. As the mass ratio of ionic liquid to salt eutectics drops from 55% to 15%, that is, the content of salt eutectics increases, the salt eutectics gradually aggregate from ion pairs, to clusters with minimal free energy, and finally to a continuous salt phase, leading to the formation of micropores, uniform mesopores, and macropores, respectively; these processes cause BET specific surface area initially to increase but subsequently to decrease. With the mass ratio of ionic liquids to salts at 35% and carbonization temperature at $900^{\circ}C$, the specific surface area of the resultant carbon aerogels reached $2309m^2g^{-1}$. By controlling the carbonization temperature and mass ratio of the raw materials, the hierarchically porous architecture of carbon aerogels can be tuned; this advantage will promote their use in the fields of electrodes and adsorption.