• Proceedings of the Korean Society of Soil and Groundwater Environment Conference
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• 2004.09a
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• pp.334-337
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• 2004

Groundwater chemistry in Namwon area, Korea, was investigated to understand the contribution of geochemical processes on groundwater chemistry. For this study, a total of 279 groundwater samples were collected from 93 wells distributed over the study area. Higher concentrations of major ions are generally encountered in the shallow alluvial wells, suggesting that these chemicals are originated from the surface contamination sources. Mass balance analysis based on reaction stoichiometry reveals that the water chemistry is regulated by three major chemical processes: weathering of silicate/ carbonate minerals, input of C1/SO$_4$ salts, and nitrate generating processes. The results show that mineral weathering is the most dominating factor regulating the groundwater chemistry. However, the groundwaters with the higher salt concentration indicate the larger mineral weathering effect, suggesting that some part of the mineral weathering effect is also associated with the anthropogenic activities such as limes applied to the cultivated lands, carbonates (CaCO$_3$) in the cement materials.

• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.937-942
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• 2004

Physicochemical properties and mineral composition of seaweed salts prepared by incineration and osmotic dehydration methods were determined. As the incineration temperature increased, yield of seaweed salts, insoluble solids, pH, alkalinity, and oxidation-reduction potential (ORP) decreased. Alkalinity of salt prepared with sea tangle was higher than that of sea mustard. ORP decreased by incineration above $700^{\circ}C$, and was lower in salt with sea tangle. As incineration temperature increased, amounts of K and Ca in seaweed salt increased, whereas that of Mg decreased. Potassium and Ca contents of seaweed salt increased remarkably compared with those of common salt. Potassium content of sea tangle salt was higher than that of sea mustard. As incineration time increased, yield of seaweed salts, insoluble solid content, and pH decreased, whereas ORP of the salt increased. Potassium content of seaweed salt with incineration time, while Ca and Na contents decreased after incineration of 8 and 4 hr, respectively. Yield of seaweed salt by osmotic dehydration increased as immersion time in sea water increased. pH of salt from sea mustard was higher than that of sea tangle. ORP of seaweed salt dried three times was -128.8 mV, significantly lower than that of salt prepared by incineration method. As sea water immersion time increased, Mg content of seaweed salt increased significantly, while Ca content decreased. Potassium content of seaweed salt was higher in sea tangle salt. In case of salt prepared by incineration of residuals, pH increased with immersion time but ORP decreased.

• Proceedings of the Korean Institute of Resources Recycling Conference
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• 2005.10a
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• pp.256-260
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• 2005

마그네슘은 자동차 엔진 경량화재료, 휴대폰케이스 등 기능성 경량재료로서의 용도개발과 함께 수요가 증가하고 있다. 마그네슘 제련법은 원료광의 특성에 따라 달라지는데 크게 용융염전해법과 열환원법 두 가지로 구분할 수 있다. 본 연구에서는 염화마그네슘을 사용하여 용융염전해법에 의해 전해 마그네슘을 얻고자 하였다. 전해전압 7V로 일정한 전극침지 깊이에서 두 가지 염욕을 비교 실험하였으며, $KCl/NaCl/MgCl_2$ 혼합 염욕을 $760^{\circ}C$에서 전해한 결과 약 47%의 전류효율을 달성할 수 있었다. 회수된 전해 마그네슘의 순도는 98% 이상이었다. 본 연구를 통하여 용융염 전해장치를 스케일엎하거나 상용화시에 장치설계 등에 필요한 기초 자료들을 축적할 수 있었다.

• Proceedings of the IEEK Conference
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• 2001.10a
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• pp.628-632
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• 2001

The removal rate of Cl from municipal solid waste incineration(MSWI) ash(bottom ash and fly ash) by washing was investigated. The Cl contents in the bottom ash and fly ash were 2.6-3.0% and 25-30% respectively, and KCl, NaCl, CaCIOH and friedel's salt were main components. From the results on the effects of washing time and temperature, the Cl contents in the bottom ash and fly ash were decreased up to 0.3% and 2.0% respectively by using of water as a solvent within 30 min at 2$0^{\circ}C$, 300 rpm of agitation speed and 10 of liquid/solid ratio. It is expected that the removal of Cl from the incineration ash by washing could make use of the ash for a cement raw material and so on.

• The Korean Journal of Food And Nutrition
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• v.16 no.3
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• pp.171-179
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• 2003

In order to investigate the effects of pickle carrier on physico-chemical characteristics of seasoning chicken products, chicken were cured in seasoning containing 100 ppm germanium water, green tea, water soluble mineral and mixtures(100 ppm germanium water+green tea+water soluble mineral) after addition of 0.1% concentration to the weight of chicken. The determination of pH, salt and sugar contents were carried out, according to curing time. The salt content showed 1.11 %, 1.21 % in cured at 24 hours in control of breast and leg, irrespective of chicken parts, in which showed 19.94 brix, 18.89 brix in sugar content, respectively. These results mean that breast and leg meat added with natural extracts and functional water showed higher sugar content than that of control, in which revealed shortening of curing time by increasing penetrating velocity of salt and sugar content. Thus, salt and sugar content tended to be increased as the curing time of pickle carrier were extended in seasoning chicken after dipping in pickle containing water soluble mineral ions for 6 hours. The seasoning chicken treated with natural extracts and functional water showed a lower than that of control in hardness, irrespective of chicken parts. Overall, the seasoning chicken treated with natural extracts and functional water showed a low TBARS value and Log CFU/g, in which revealed antioxidative and antimicrobial activity. The sensory evaluations of seasoning chicken added with natural extracts and functional water containing water-soluble mineral ions were not significantly different(P<0.05). The glutamic acid among free amino acid contents showed a high in seasoning chicken treated with green tea, compared to control. This amino acid played a important role in taste of seasoning meat. The doneness appearance in seasoning chicken added with natural extracts and functional water containing water-soluble mineral ions tended to not be different, compared to those of control. These results revealed that seasoning chicken added with natural extracts and functional water containing water-soluble mineral ions would be attractive in fast food market on the basis of improvement of tenderness, shortening of curing time and uniformity of roasting appearance in seasoning chicken.

• Microbiology and Biotechnology Letters
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• v.28 no.4
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• pp.202-208
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• 2000

Four bacteria capable of using aniline as a sole source of carbon and energy we4e isolated from river waters. Among them, two strains were identified as Stenotrophomonas maltophilia based on their physiological and biochemical characteristics and 16SrRNA gene sequence and the others as delftia acidovorans. The four strains were able to grow on the mineral salt media containing aniline at concentrations up to 6,000 $\mu\textrm{g}$/ml. Since aniline degradation by S. maltophilia has not been reported so far, the two strains A-s and 51-4 were selected for further studies. They completely utilized aniline in a mineral salt medium containing 300 $\mu\textrm{g}$/ml of aniline as a sole carbon and energy source within 24 hours. Optimum pH and temperature for aniline degradation and cell growth of both strains were 7.0 and $35^{\circ}C$, respectively. In addition, they effectively degraded aniline is waste, underground and river waters containing 300 $\mu\textrm{g}$/ml of aniline. This is the first report of aniline degradation by S. maltophilia strains.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.5
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• pp.760-766
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• 1998

This study was carried out far isolation and characterization of ammonia oxidizing bacteria (AOB) from aquacultural place and sludges of waste water collected in Pusan. One autotrophic AOB, Nitrosomonas sp. and 8 heterotrophic AOB (2 strains of Bacillus sp., 2 strains of Acinetobacter sp., Xanthomonas sp., Alcaligenes sp., Pseudomonas sp., Sphingobacterium sp.) were isolated. and identified. Variation of total nmmonia nitrogen (TAN) and $NO_2-N$ in mineral salt media containing 10mg/ $\ell$ of NHCl for 15 days in differents 9 strains was measured in order to examine the ablitity of ammonia oxidation. TAN was started to reduce after 4 days incubation and ca. 2 mg/$\ell$ of TAN was decreased after 15 days incubation by Nitrosomonas sp., At that time, $NO_2-N$ was produced to 0.023$\~$0.036 mg/$\ell$. Heterotrophic AOB showed the low ability of ammonia oxidation, 0.02$\~$0,04 mg/$\ell$ of TAN was decreased and $NO_2-N$ was produced to 0.01$\~$0.51 mg/$\ell$ after 15 days. When each strain of 8 heterotrophs was incubated in mimeral salt media containing 10 mg/$\ell$ $NH_4Cl$ and 50 mg/$\ell$ glucose, and 50 mg/$\ell$ $NH_4Cl$ and 5 g/$\ell$ glucose, the diminution of TAN was 1.12$\~$3.38 mg/$\ell$ and 1$\~$20 mg/$\ell$, respectively.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.312-317
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• 2005

Chemical composition, and mineral and heavy metal contents of Yeomsan and Baekso sun-dried salts (1-5-year-old) were determined. Moisture contents (Yeomsan, 6.07-17.02%; Baekso, 4.29-16.15%) and pH (Yeomsan, 5.92-6.31; Baekso, 5.52-6.23) decreased as age of salts increased, while NaCl contents (Yeomsan, 80.35-92.74%; Baekso, 81.06-94.58%) increased with increasing storage period of salts. Older salts had lower content of water-insoluble matters. Nitrate content was not affected by aging of salts, whereas nitrite content was lower in older salts. Sulfate content of sun-dried salt decreased with aging of salt. Average concentrations (ppm wet weight) of major minerals in Yeomsan and Baekso sun-dried salts were: Mg, Mg, 1002-119; K, 1062-3411; Ca, 1503-3437; Li, 25-101; Ge, 8.35-0.21; Si, 43.99-6.48; and Mn, 6.79-1.55. Mineral content generally decreased with salt aging. Among heavy metals, Hg was not detected in all salts, and Cd (0.02-0.04ppm) was not affected by storage period. Pb was not detected in 5-year-old salts. Older salts showed brighter color than younger ones.

• Journal of Digital Convergence
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• v.12 no.2
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• pp.447-453
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• 2014

The purpose of the this study was to examine the comparison of bone mineral density and health related physical fitness induced exercise habits, drinking habits and salt consumption habits on middle-age women. Using a cross-sectional approach, we studied 331 middle-age women who visited the C health center. Subjects were divided into 3 groups depended on exercise habits(sedentary, exercise less than twice a week and more than three time a week), 3 groups depended on drinking habits(non-drinker, low drinker, high drinker), also 3 groups depended on salt consumption habits(low, middle, high), respectively. We measured bone mineral density and health related physical fitness. One-way ANOVA were used to assess differences among 3 groups divided on life habits. Significance was accepted at p<.05. Exercise habits showed significant difference in BMD & % body fat. But another variables showed no significant difference. Also, drinking and salt consumption habits showed no significant differences among the groups. This study suggests that regular exercise can improve bone health and body fat.

• Journal of Food Hygiene and Safety
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• v.14 no.3
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• pp.277-281
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• 1999

Chemical composition of imported table salts from China (sun dried), Thailand (sun dried) and Australia (rock salt) were compared the mineral content and heavv metal contamination with Korean sun dried salt. Kimchies prepared by those salts were analyzed the quality by pH, acidity and sensory evaluation. Chemical compositions were as follows : moisturefrom 1.7% (Australia) to 8.7% (Korea), sodium chloride-from 86.7% (China, summer) to 97% (Australia), insoluble matter in water-from 0.02% (Australia) to 0.18 (China), and sulfate ionfrom 0.03% (Australia) to 1.65% (China, summer). Judging by Korean Standard(KS) of salt, salt from Australia and Thailand belong to 1st grade, Korean and Chinese (winter) to 2nd grade, and China (summer) were out of 3rd grade. Ca and Mg content of the salts tested were 0.022% (Australia) to 0.246 (China, winter), 0.036% (Australia) to 0.841% (China, summer) respectively and Pb was 1.23 ppm(China, summer)~0.61ppm(Korea) which is within the Korean regulation. The other heavy metals, Pb, Cd, As and Hg were not detected in all salts tested. The quality of Kimchi prepared by those salts were significantly no difference with Korean sun dried salt.