• 한국연초학회지
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• 제19권1호
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• pp.64-69
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• 1997

Deliveries of tar, nicotine, CO and $CO_2 in main stream smoke decreased as the potassium salt content of reconstituted tobacco leaves increased. The peak temperatures of the central region of a burning cone during a puff was in the range 940$^{\circ}C$∼430$^{\circ}C$ by IR thermal video system. The exogenous Potassium salt contents influenced the reduction of carbon-monoxide delivery through a decrease in the Peak temperature of the burning cone. Consequently, the amount of CO formed in the combustion Process was reduced by potassium salt. Moreover, the temperature of the burning cone was lowered, and the CO formed from carbonaceous reduction was decreased.

• 대한금속재료학회지
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• 제47권3호
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• pp.182-187
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• 2009

The molten salt electrolysis is applied to reduce titanium dioxide to titanium metal using calcium chloride as an electrolyte and the reaction mechanism of the reduction process is examined by analyzing the reaction products. The process conditions to obtain titanium metal for $900^{\circ}C$ correspond to 2.9~3.2 V and 24 hours. The reaction products for 2.9 V at $900^{\circ}C$ include irregular-shaped titanium oxides such as $Ti_4O_7$, $Ti_3O_5$ and $Ti_2O_3$ and polyhedral $CaTiO_3$. Using these microstructure analysis, the sequential reaction mechanism for the electrochemical reduction of titanium dioxide to titanium is proposed.

• Applied Biological Chemistry
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• 제34권3호
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• pp.295-297
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• 1991

Effect of salt concentration of brined Chinese cabbage on the Kimchi fermentation was investigated. The salt concentration range was 1-5% and chemical characteristics of pH, acidity and ascorbic acid were measured during fermentation at $25^{\circ}C$. Fermentation rate was also calculated from the $CO_2$ production. It was found that the higher salt concentration caused a significant decrease in the maximum value of fermentation rate and pH reduction. Ascorbic acid content was rapidly decreased initially, followed by increase to maximum and slowely decreased thereafter. This change was more apparent at higher salt concentration.

• 대한지역사회영양학회지
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• 제17권1호
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• pp.38-48
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• 2012

The purpose of this study was to compare regional differences in salty taste assessments, nutrition knowledge, dietary attitudes and dietary behaviors associated with high-salt diets in four national regions in Korea (Region 1: Seoul, Sokcho, Region 2: Buyeo, Jecheon, Gong Ju, Region 3: Daegu, Gyeongsan, Region 4: Jeon Ju). Subjects were 860 persons who participated in sodium reduction campaign. The result of the salty taste assessment by region was not significantly different. The nutrition knowledge score of subjects in Region 1 was the highest. Dietary attitude scores that showed preference for high-salt diets of Region 2 and Region 4 subjects were higher than those of Regions 1 and 3 subjects (p < 0.001). Dietary behavior scores were not significantly different among regions. The correlation between sodium intake and salty taste assessment was significant (p < 0.01). Older subjects who had high blood pressure levels and lower nutrition knowledge were more likely to have high sodium intakes. Even though the salty taste assessment and dietary behavior scores by region were not significantly different, the salty taste assessment scores had a significant negative correlation with nutrition knowledge and had a significant positive correlation with dietary attitude and dietary behavior in terms of preference for high-salt diets. Therefore, nationwide education regarding salt intake reduction and health and a campaign to encourage favorable attitudes and behavioral changes regarding consumption of a no-salt / low-salt diet is needed.

• 한국작물학회지
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• 제69권1호
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• pp.1-14
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• 2024

High soil salinity is the most severe threat to global rice production as it causes a significant decline in rice yield. Here, we investigated the effects of various plant extracts on rice plant stress associated with high salinity. Additionally, we examined various physiological and biochemical parameters such as growth, photosynthetic activity, chlorophyll content, and lipid peroxidation - in rice plants after treatment with selected plant extracts under salt stress conditions. Of the 11 extracts tested, four - soybean leaf, soybean stem, moringa (Moringa oleifera), and Undaria pinnatifida extracts - were found to effectively reduce salt stress. A reduction of only 3-23% in shoot fresh weight was observed in rice plants under salt stress that were treated with these extracts, compared to the 43% reduction observed in plants that were exposed to stress but not given plant extract treatments (control plants). The effectiveness varied with the concentration of the plant extracts. Water content was higher in rice plants treated with the extracts than in the control plants after 6 d of salt stress, but not after 4 d of salt stress. Although photosynthetic efficiency (Fv/Fm), electron transport rate (ETR), and the content of pigments (chlorophyll and carotenoid) varied based on the types and levels of stress and the extracts that the rice plants were treated with, generally, photosynthetic efficiency and pigment content were higher in the treated rice compared to control plants. Reactive oxygen species (ROS), such as superoxide radicals, hydrogen peroxide (H₂O₂), and malondialdehyde (MDA), increased as the duration of stress increased. ROS and MDA levels were lower in the treated rice than in the control plants. Proline and soluble sugar accumulation also increased with the duration of the stress period. However, proline and soluble sugar accumulation were lower in the treated rice than in the control plants. Generally, the values of all the parameters investigated in this study were similar, regardless of the plant extract used to treat the rice plants. Thus, the extracts found to be effective can be used to alleviate the adverse effects of stress on rice crops associated with high-salinity soils.

• 방사성폐기물학회지
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• 제1권1호
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• pp.25-39
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• 2003

본 연구에서는 고온의 LiCl-Ll$_2$O 용융염계에서 우라늄 산화물의 금속전환과 Li$_2$O의 전해반응이 동시에 진행되는 통합 반응 메카니즘을 기초로 한 전기화학적 금속전환기술을 제안하였다. 본 실험에서는 전기화학적 환원반응에 의해 생성된 Li 금속이온이 음극에 전착과 동시에 우라늄 산화물과 반응하여 금속전환율 99 % 이상의 우라늄 감속을 생성하는 통합 반응 메카니즘을 확인할 수 있었다. 또한 전기화학적 금속전환기술의 공정 적용성 평가 일환으로 우라늄 산화물의 금속전환성, 반응 메카니즘 규명, Li$_2$O의 closed recycle rate 및 물질전달 특성 등의 기초 데이터를 확보하였다 향후 전기화학적 금속전환기술은 LiCl-Li 용융염계의 금속전환공정의 반응조건 제한성 해소, 금속전환율 향상 및 공정의 단순화 등의 기술성과 경제성 향상 측면에서 획기적인 방안으로 고려될 수 있을 것으로 판단된다.

• 한국방사성폐기물학회:학술대회논문집
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• 한국방사성폐기물학회 2005년도 Proceedings of The 6th korea-china joint workshop on nuclear waste management
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• pp.176-181
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• 2005

The electrolytic reduction process and the electrorefining process, which are being developed at the Korea Atomic Energy Research Institute (KAERI), are to generate molten waste salts such as LiCI salt and LiCI-KCI eutectic salt, respectively. Our goal in waste salt management is to minimize a total waste generation and fabricate a very low­leaching waste form such as a ceramic waste form. Zeolite has been known to one of the most desirable media to immobilize waste salt, which is water soluble and easily radiolyzed. Zeolite can be also used to the removal of fission products from the spent waste salt. Molten LiCI salt is mixed with zeolite A at $650^{\circ}C$ to form a salt-loaded zeolite, and then thermally treated in above $900^{\circ}C$ to become an immobilized product with crystal phase of $Li_{8}Cl_{2}$-Sodalite. In this work, a crystal phase changes of immobilization medium, zeolite, during immobilization of molten LiCI salt using zeolite A is introduced.

• 한국축산식품학회지
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• 제37권1호
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• pp.98-104
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• 2017

The objective of this study was to determine the effects of short-term presalting on pink color and pigment characteristics in ground chicken breasts after cooking. Four salt levels (0%, 1%, 2%, and 3%) were presalted and stored for 0 and 3 d prior to cooking. Cooking yield was increased as salt level was increased. However, no significant differences in pH values or oxidation reduction potential (ORP) of cooked chicken breasts were observed. Cooked products with more than 2% of salt level had less redder (lower CIE $a^*$ value) on day 3 than on those on day 0. As salt level was increased to 2%, myoglobin was denatured greatly. Myoglobin denaturation was leveled off when samples had 3% of salt. With increasing salt levels, residual nitrite contents were increased while nitrosyl hemochrome contents were decreased. These results demonstrate that salt addition to a level of more than 2% to ground meat may reduce the redness of cooked products and that presalting storage longer than 3 d should be employed to develop a natural pink color of ground chicken products when less than 1% salt is added to ground chicken meat.

• 방사성폐기물학회지
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• 제18권3호
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• pp.415-420
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• 2020

Strontium is known as a salt-soluble element during the electrolytic oxide reduction (EOR) process. The chemical behavior of SrO during EOR was investigated via thermodynamic calculations to provide quantitative data on the chemical status of Sr. To achieve this, thermodynamic calculations were conducted using HSC chemistry software for various EOR conditions. It was revealed that SrO reacts with LiCl salt to produce SrCl₂, even in the presence of Li₂O, and that the ratio of SrCl₂ depends on the initial concentration of Li₂O dissolved in LiCl. It was found that SrO reacts with Li to produce Sr during EOR and that the reduced Sr reacts with LiCl salt to produce SrCl₂. As a result, the proportions of metallic forms were lower in Sr than in La and Nd under various EOR conditions. The thermodynamic calculations indicated that the three chemical forms of SrO, SrCl₂, and Sr co-exist in the EOR system under an equilibrium with Li, Li₂O, and LiCl.

• Journal of Electrical Engineering and Technology
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• 제10권5호
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• pp.2197-2204
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• 2015

In recent years, medical image diagnosis has growing significant momentous in the medicinal field. Brain and lung image of patient are distorted with salt and pepper noise is caused by moving the head and chest during scanning process of patients. Reconstruction of these images is a most significant field of diagnostic evaluation and is produced clearly through techniques such as linear or non-linear filtering. However, restored images are produced with smaller amount of noise reduction in the presence of huge magnitude of salt and pepper noises. To eliminate the high density of salt and pepper noises from the reproduction of images, a new efficient fuzzy based median filtering algorithm with a moderate elapsed time is proposed in this paper. Reproduction image results show enhanced performance for the proposed algorithm over other available noise reduction filtering techniques in terms of peak signal -to -noise ratio (PSNR), mean square error (MSE), root mean square error (RMSE), mean absolute error (MAE), image enhancement factor (IMF) and structural similarity (SSIM) value when tested on different medical images like magnetic resonance imaging (MRI) and computer tomography (CT) scan brain image and CT scan lung image. The introduced algorithm is switching filter that recognize the noise pixels and then corrects them by using median filter with fuzzy two-sided π- membership function for extracting the local information.