• Journal of applied mathematics & informatics
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• 제19권1_2호
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• pp.147-149
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• 2005

Recently, there are some empirical Bayes procedures using NA samples. We point out a key equality which may not hold for NA samples. Thus, the results of those empirical Bayes procedures based on NA samples are dubious

• 한국환경과학회지
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• 제13권2호
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• pp.175-180
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• 2004

A prompt gamma-ray neutron activation (PGNA) system was simulated by the Monte Carlo N-Particle transport code (MCNP-4A) to estimate the level at which the scattered photon fluence rate, the absolute efficiency of the HPGe-detector, the volume of the concrete sample and the $^{35}$ /Cl(n, ${\gamma}$) reaction rate in this sample contribute to the count rate in the NaCl concentration measurement. The n- ${\gamma}$ fluence rates at the ST-2 beam tube exit of the HANARO reactor were used as input data, and the GAMMA-X type HPGe detector was modeled to tally 1.1649 MeV ${\gamma}$ -rays emitted from the $^{35}$ Cl(n, ${\gamma}$) reaction in the concrete sample. For three cylindrical concrete samples of 13.8, 46.8 and 157.1 ㎤ volumes, respectively, the relations between the NaCl weight fractions of 0.1, 1, 2 and 5 % in each of the concrete samples and the 1.1 649 MeV pulses created in the HPGe detector model were studied. As a result, it was found that the count rate at the same NaCl concentration nearly depends on the volume of the samples in a simulated condition of the same NaCl concentration samples, and that the linearities of the NaCl concentration calibration curves were reasonable in the narrow range of the NaCl weight fraction.

• Preventive Nutrition and Food Science
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• 제20권2호
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• pp.137-142
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• 2015

Rheological properties of thickened fluids used for consumption by people with dysphagia (swallowing difficulty) are very sensitive to several factors, such as thickener type, temperature, pH, sugar, protein, and NaCl. In this study, steady and dynamic rheological properties of thickened water samples mixed with five commercial xanthan gum-based food thickeners (A~E) were studied in the presence of NaCl at different concentrations (0.3%, 0.6%, 0.9%, and 1.2%). The magnitudes of apparent viscosity (${\eta}_{a,50}$), consistency index (K), yield stress (${\sigma}_{oc}$), and dynamic moduli (G' and G") showed significant differences in rheological behaviors between thickened samples with various NaCl concentrations. Dynamic moduli values of all thickened samples, except for samples with thickener C, were much higher than those of the control (0% NaCl). All rheological parameter values (K, G', and G") in a thickener A were much higher than those in other thickeners. These results suggest that rheological properties of thickened samples containing NaCl are strongly affected by xanthan gum-NaCl interaction and depended on the type of thickener.

• 한국세라믹학회지
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• 제35권10호
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• pp.1007-1013
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• 1998

The samples of Bi2Sr2Ca1-xNaxCu2O8+y with various carrier concentration were synthesized by substituting Na for Ca ion. The superconducting properties hall coefficients and X-ray powder diffraction were measur-ed the sampled. Single phase samples were obtained for 0$\leq$x<0.3 of Bi2Sr2Ca1-xNaxCu2O8+y In the single phase the critical temperature. {{{{ { T}_{c } }} and carrier concentration increase with the increase of Na concentration pass through a maximum and then decreases. In the range of x$\geq$0.7 to the Na doped samples however we observed the metal-semiconductor transition. The c-axis seemed to decrease and a and b-axes increase with increasing Na concentration in the single phase. Decreasing of c-axis while increasing x is due to the smaller size of {{{{ {Na}^{+1 } }} ions to the {{{{ { Ca}^{+2 } }} ions. In the range of x>0.3 however the trend becomes ambiguous due to the inclusion of the 10K phase and impurity phase.

• 한국식품과학회지
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• 제48권3호
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• pp.262-267
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• 2016

본 연구는 NaCl 첨가량에 따른 닭다리살 유화형 소시지의 이화학적 특성에 대하여 조사하였다. 수분과 회분은 NaCl 1.2%와 1.5% 처리구가 유의적으로 높은 값을 나타내었으며(p<0.05), 단백질은 NaCl 첨가량이 증가할수록 낮아지는 경향을 보였다. pH는 가열 전 유화물에서 NaCl 첨가량이 증가함에 따라 유의적으로 감소하였으며(p<0.05), 가열 후 닭다리살 소시지 또한 감소하는 경향을 보였다. 색도 측정 결과 가열 전 후 명도(lightness)는 NaCl 첨가수준이 높아짐에 따라 상승하는 경향을 보였다. 황색도(yellowness)는 가열 전 유화물은 NaCl 1.2%와 1.5% 처리구는 대조구와 다른 처리구들에 비해 유의적으로 낮은 값을 나타내었으며(p<0.05), 가열 후에는 NaCl 첨가량이 증가함에 따라 감소하는 경향을 나타내었다. 적색도(redness)는 가열 전 유화물에서 NaCl 첨가수준이 1.2%까지 상승할수록 유의적으로 감소하였으며(p<0.05), 가열 후 적색도는 NaCl 첨가량이 증가할수록 감소하는 경향을 나타내었다. 가열수율과 유화안정성 측정결과, 가열수율은 NaCl 0.6% 처리구부터 NaCl 첨가수준이 높아질수록 유의적으로 상승하였다(p<0.05). 유화안정성 중 수분 분리율은 NaCl 0.9-1.5% 처리구가 대조구와 다른 처리구들에 비해 유의적으로 낮은 수분 분리율을 보였으며(p<0.05), 지방 분리율은 NaCl 첨가량이 증가함에 따라 낮아지는 추세를 보였다. 점도(viscosity) 측정결과 NaCl 첨가량이 높은 처리구가 대조구와 다른 처리구에 비해 높은 점도를 나타내어, NaCl 첨가량이 높아질수록 점도 또한 상승하는 경향을 보였다. 경도(hardness)는 NaCl 1.2%와 1.5% 처리구가 $0.28-0.30kg_f$으로 유의적으로 높았으며(p<0.05), 검성(gumminess)과 씹힘성(chewiness)은 경도와 동일하게 NaCl 1.2%, 1.5% 처리구가 유의적으로 높은 수치를 나타내었다(p<0.05). 이러한 결과를 미루어 볼 때, 닭다리살 유화형 소시지에 NaCl을 1.2% 첨가하였을 때 NaCl 1.5% 처리구와 이화학적으로 유사한 특성을 가지고 있는 것으로 생각된다. 따라서 닭다리살을 이용한 저염 육제품 제조 시 NaCl을 1.2% 첨가하는 것이 이화학적인 특성 저하를 일으키지 않는 적정 수준일 것으로 판단된다.

• Journal of applied mathematics & informatics
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• 제19권1_2호
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• pp.551-572
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• 2005

Recently, there are some empirical Bayes procedures using NA samples. We point out a key equality which may not hold for NA samples. Thus, the results of those empirical Bayes procedures based on NA samples are dubious

• Tuberculosis and Respiratory Diseases
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• 제65권5호
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• pp.379-384
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• 2008

연구배경: NaOH (sodium hydroxide) 기법을 이용한 전처리 객담과 NALC-NaOH (N-acetyl-L-cysteine-sodiumhydroxide) 기법을 이용한 객담의 항산균 도말 및 결핵균배양 양성률 그리고 배지 오염률을 비교하여 실험실 검사과정 중의 일부분을 개선함으로써 검사 결과의 개선이 가능한 지 확인하고자 하였다. 방 법: 2007년 6월부터 2008년 6월까지 국립마산병원에서 객담 검사가 시행된 환자를 대상으로 환자에게서 객담배출 요령을 충분히 교육한 후 두개의 객담 검체를 채취하여 통상적인 NaOH 기법과 NALC-NaOH 기법을 각각 적용한 후 도말 및 배양 결과 그리고 배지 오염률을 비교하였다(n=436). 결 과: 항산균 도말 검사에서는 NaOH 기법에 비하여 NALC-NaOH 기법이 다소 높은 양성률(33.0% vs. 39.0%)을 보였으나 통계적인 유의성은 없었다(p=0.078). 결핵균배양 검사에서는 배지 오염률(culture contamination)은 각각 3.2%와 3.0%로 유의한 차이는 보이지 않았다. 배양양성률은 NALC-NaOH 기법이 통계적으로 유의하게 높은 배양 양성률(39.7% vs. 28.0%, p=0.0003)을 보였으며, 배양 결과를 도말 검사 결과와 연관 지어 분석하였을 때 도말 검사상 음성인 경우 NaOH 기법과 NALC-NaOH 기법은 각각 7.2%와 15.8% (p=0.0017), scanty를 보인 객담의 경우 각각 42.9%와 60.8% (p=0.036)의 배양 양성률을 보여 통계적으로 의미 있는 차이를 보였다. 결 론: 도말 검사에서 음성이나 scanty를 보여 상대적으로 결핵균의 수가 적은 객담의 경우 NALC-NaOH를 이용함으로써 배양 양성률을 개선 시킬 수 있었으며 이는 임상적으로 폐결핵의 진단과 치료 경과 관찰에 직접적인 도움을 줄 수 있음을 보여주었다.

• Journal of Animal Science and Technology
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• 제62권1호
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• pp.103-110
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• 2020

Quality characteristics of chicken emulsion sausage manufactured with various levels of NaCl and 9 times heated bamboo salt (0.3%, 0.6%, 0.9%, and 1.2% respectively) were examined. The pH value of chicken emulsion sausage was increase tendency with increasing amount of bamboo salt, on the contrary in case of NaCl sample were decrease tendency with increasing amount of NaCl. Both before and after heating, redness of chicken emulsion sausage with bamboo salt treatments were upward trend with increasing amount of bamboo salt. water holding capacity (WHC) of 1.2% NaCl sample was significantly higher than 0.3%-0.9% (p < 0.05), but 0.9%, 1.2% bamboo salt samples were significantly higher than 0.3, 0.6 % (p < 0.05). Water loss of 1.2% NaCl and 0.9% bamboo salt samples were significantly lower than other treatment (p < 0.05). Protein solubility values significantly increased amount of bamboo salt and NaCl (p < 0.05), and samples of 0.9% NaCl and 0.6% bamboo salt values show similar values. Cooking yield of samples were increased tendency with increasing amount of NaCl and bamboo salt. Also viscosity values of sample containing 1.2% bamboo salt sample showed higher viscosity than other treatments. These results show that containing 1.2% NaCl chicken emulsion sausage and 0.9% bamboo salt chicken emulsion sausage were similar physicochemical properties. Therefore, bamboo salt is suitable for manufacturing chicken emulsion sausage.

• 한국환경과학회지
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• 제9권3호
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• pp.241-252
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• 2000

Twenty-two water samples(fifteen groundwater and seven geothermal water samples) were collected to elucidate chemical characteristics of the ground and geothermal waters in the Haeundae hot spring area and its vicinity. Major and honor elements were analyzed for ground and geothermal water samples. The concentrations of $K^+$, Na+$, $Ca^{2+}$, $SO_4^{2-}$, $Cl^-$, ^F^-$ and $SiO_2$ were higher in the geothermal water samples than the groundwater samples except $HCO_3^- and Mg^{2+}$ ions. Based on the contents of Fe, Zn, Cu, Al, Mn and Pb, some of the ground and geothermal water samples are contaminated by anthropogenic sources. The ground waters shown on the Piper diagram belong to $Ca-HCO_3$ type, while the geothermal waters Na-Cl type. The graphs of $Cl^-$ versus $Na^+$, $Ca^{2+}, Mg^{2+}, K^+, SO_4^{2-} and HCO_3^-$ indicate that the groundwater is related partly with mineral-water reaction and partly with anthropogenic contamination, while the geothermal water is related with saline water. On the phase stability diagram, groundwater and thermal water mostly fall in the field of stability of kaolinite. This indicates that the ground and geothermal waters proceed with forming kaolinite. Factor and correlation analyses were carried out to simplify the physicochemical data into grouping some factors and to find interaction between them. Based on the Na-K, Na-K-Ca and Na-K-Ca-Mg geothermometers and silica geothermometers, the geothermal reservoir is estimated to have equilibrium temperature between 125${$\mid$circ}C$ and 160${$\mid$circ}C$.

• 한국임상수의학회지
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• 제2권1호
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• pp.115-120
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• 1985

To probe the subclinical mastitis in a herd of cows in Chonnam district, the electrical conductivity(EC) of 825 foremilk samples were measured for 2 years. Normal (n=487) and mastitic(n=110) foremilk samples were classified by the California mastitis test (CMT) and direct somatic cell count(DSCC) and investigated the relations between the changes of the EC value and the calving history, age, days of postpartum, estrus and causative organism isolated. Obtained results are summarized as follows. 1. In the normal foremilk samples, positive correlation, though not significant, was found between the EC value and calving history (r=0.573) and age (r=0.247). 2. In the normal foremilk samples, the EC values were lowered at 30～120 days of postpartum through the whole lactation period and revealed a tendencies to higher values following the day of postpartum increased untill to the drying off (r=0.823), and the days of postpartum was recognized as one of a influencing factor on the EC value(p<0.05). 3. In the mastitic foremilk samples, significant correlation between EC value and resazurin reduction test (RRT) were observed (r=0.904, p<0.05). 4. In the mastitic foremilk samples, EC values were obtained in the E. coli infection as 63.9mM-NaCl, in the Streptococcus spp. infection as 60.5mM-NaCl and in the Staphylococcus spp. infection as 57.0mM-NaCl. 5. At day 0 of estrus, the mean EC values of normal and mastitic foremilk samples were 41.2mM-NaCl and 68.3mM-NaCl respectively and the EC value of day 0 of estrus was higher than that of days before and after estrus.