• Journal of the Korea Organic Resources Recycling Association
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• v.14 no.2
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• pp.83-90
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• 2006

The NaCl contents of food waste composts made by various techniques known up to now were under the level of 1% by fresh weight basis. But these techniques has some problem that is environment pollution from treated water and high equipment cost. The application to agricultural land of food waste compost that is not sufficiently removed NaCl was considered to be improper due to salt accumulation in soils and plant growth inhibition by salt stress. The purpose of this study is to decompose NaCl in food waste compost using triple salt and this method is differ from existing chemical method. Also, reaction of NaCl with triple salt produced KCl that is basic material of potassium fertilizer. Moreover Also, there was temperature rise of average $5^{\circ}C$ as result that apply triple salt in food waste 600 ton in food wast composting productive capacity. Obvious odious smell reduction effect appeared pretreatment process and fermentation process with temperature rise and this is because triple salt activation of aerobe and removes odious smell cause material by salt content decrease effectively.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.19 no.1
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• pp.230-236
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• 2015

In these digital times, the image signal processing is being used in various areas like vehicle recognition, security, and robotics. Generally, the image deterioration occurs by salt & pepper noise in the procedures of image transmission, storage, and processing. Methods to remove this noise are SMF, CWMF, and SWMF and these methods have few unsatisfactory noise reduction characteristics in salt & pepper noise environment. Therefore, in order to mitigate salt & pepper noise which is added in the image, this study suggested an algorithm which subdivides the masks in the image into four areas and processes using non-noise pixel numbers in each area. Additionally, in order to prove the excellence of the proposed algorithm, relevant performances were compared with existing methods using PSNR.

• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
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• v.12 no.3
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• pp.179-189
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• 2014

Pyroprocessing has been developed for the purpose of resolving the current spent nuclear fuel management issue and enhancing the recycle of valuable resources. An electrolytic reduction of the pyroprocessing is a process to reduce oxides into metals using LiCl as an electrolyte and requires a post-treatment process due to the inclusion of residual salt in porous metal products. A vacuum distillation has been adopted for various molten salt systems and could be applied to the post-treatment process of the electrolytic reduction. The residual salt in the metal products includes LiCl, alkali chlorides, and alkaline earth chlorides. In this paper, vapor pressures of chlorides have been estimated and the composition changes on the residual liquid during the vacuum distillation process have been calculated. A model combining a material balance and vapor-liquid equilibrium relations has been proposed under a constant vapor discharging flow rate and liquid composition changes have been calculated using the vapor pressures with respect to a dimensionless time. The behaviors have been compared with temperature and molten salt composition changes to simulate the process condition variation. The distillation of the residual salt has been dominated by LiCl which is the main component of the salt and CsCl of which vapor pressure is higher than that of LiCl would be readily removed. RbCl exhibits similar vapor pressure with LiCl and maintains its composition. However, $SrCl_2$ and $BaCl_2$ of which vapor pressures are much lower than that of LiCl are concentrated with time and expected to be possibly precipitated during the distillation when the initial compositions are increased.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.20 no.6
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• pp.283-288
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• 2010

Nanosized NiO powder was prepared by mixing an acid nickel salt and a base nickel salt and their reduction behavior was studied. Ni formate was employed as an acid salt and nickel hydroxide and basic nickel carbonate as base salts. One equivalent acid salt was mixed with 9 equivalent base salt. The mixture of the formate and the carbonate produced ~100 run spherical NiO powder by heat treatment at $750^{\circ}C$/2 h, but the mixture of the formate and the hydroxide gave rise to ~100 nm pseudo spherical NiO powder by heat treatment at $600^{\circ}C$/2 h and grew fast to give pseudo cubic crystals of 100~600 run by heat treatment at $750^{\circ}C$/2 h. Reduction by hydrogen gas proceeded much faster for the one with the hydroxide than that with the carbonate to give porous body with well grown necks. Their behavior was studied by analysis of TG/DSC, XRD, and SEM.

• Korean Journal of Community Nutrition
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• v.27 no.1
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• pp.27-35
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• 2022

Objectives: The purposes of this study were to compare the degree of sodium reduction practice and estimate sodium intake by salty food preference. Methods: Sodium reduction practices, salty food preferences and estimated sodium intake were surveyed for restaurant owners (n = 80), employees (n = 82) and customers (n = 727) at the restaurants participating in the sodium reduction project in Daegu, Korea. Estimated sodium intake was performed by examining sex, age, body mass index (BMI), salty eating habit and dietary behaviors. Results: The degree of sodium reduction practice was significantly higher in salinity meter use (P < 0.001), low salt seasonings (P < 0.001) and efforts to make the foods as bland as possible overall (P < 0.001) in the restaurants participating in sodium reduction project than in homes (P < 0.001). The degree of sodium reduction practice appeared lower in the high salty food preference group than in the low-preference group in such items as efforts to make the foods as bland as possible overall (P < 0.05) and washing the salty taste and then cooking (P < 0.05). The high-preference group showed high-salt dietary behavior, including eating all the soup until nothing was left (P < 0.05) more than the low-preference group, but low-salt dietary behavior included checking the sodium content in processed foods (P < 0 .0 5) less than the low-preference group. The high-preference group was higher in the soup and stew intake frequency than the low-preference group (P < 0.05) and much lower in nuts (P < 0.05) and fruits (P < 0.05) intake frequency. The high-preference group had a higher salty eating habit (P < 0.05), salty taste assessment (P < 0.05) and estimated sodium intake (P < 0.05) than the low-preference group. Conclusions: The present study showed that the salty food preference was strongly associated with lower sodium reduction practice and higher estimated sodium intake.

• Journal of radiological science and technology
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• v.6 no.1
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• pp.43-67
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• 1983

In order to increase the sensitivity of the photographic emulsion, one of the chemical sensitizers hydroxymethane sulfonic acid sodium salt(HMS) was applied through the chemical ripening process and following four types of emulsion were prepared. Their grain sizes were determined through the electron microscope. The ranges of average grain sizes were $0.05-0.40{\mu}m$ for silver chlorobromide emulsion of low sensitivity $0.10-0.45{\mu}m$ for the silver chlorobromide emulsion of medium sensitivity, $0.60-1.05{\mu}m$ for the silver iodobromide emulsion of high sensitivity, and $0.90-1.55{\mu}m$ for the ammonical silver iodobromide emulsion of high sensitivity. Through the reduction sensitization with HMS, they showed significant sensitivity enhancement by the increment of HMS concentration above pH 5.5 and pBr 3.0. Required sensitivity was obtained above pH 6.2 and pBr 3.3 when sulfur and gold sensitization were applied. Fog formed along the reduction sensitization was successfully prevented by the addition of 5.5-dimethylhydantion.

• Journal of Powder Materials
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• v.19 no.6
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• pp.393-397
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• 2012

$AgNO_3$ has the characteristic is controlling the inhibition or promotion of particle growth by adsorbing onto specific facets of platinum nanoparticles. Therefore, in this study, $AgNO_3$ was added to control the shape of platinum nanoparticles during the liquid phase reduction process. Consequently, platinum cubes were synthesized when $AgNO_3$ of 1.1 mol% (with respect to the Pt concentration) was added into the solution. Platinum octahedrons were synthesized when 32 mol% (with respect to the Pt concentration) was added into the solution. These results demonstrate that the metal salt $AgNO_3$, effectively controlled the relative growth rates of each facet of Pt nano particles.

• Korean Journal of Food Science and Technology
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• v.48 no.6
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• pp.569-573
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• 2016

The effectiveness of various additives in reduction of an unpleasant odor and inhibition of Bacillus cereus growth in Cheonggukjang (CKJ) was investigated. Sensory evaluations of unpleasant odor intensity and taste preference for CKJ were conducted with a 5-point scale. Raw CKJ was rated to have the highest unpleasant odor intensity, followed by CKJ-salt, CKJ-wood vinegar salt, CKJ-red pepper seed oil, and CKJ-bamboo salt in the given order. The test panel had a greater preference for CKJ-red pepper seed oil than for the other CKJ products. The addition of bamboo salt to CKJ was the most effective in inhibition of B. cereus growth in comparison to the other three additives. Volatile compounds in CKJ and CKJ-bamboo salt were identified by GC/MS analysis. 1-Ethoxy-1-methoxy-ethane was responsible for the pleasant odor and its level significantly increased in CKJ-bamboo salt. Consequently, adding bamboo salt to CKJ not only masked and reduced the unpleasant odor, but also inhibited B. cereus growth in CKJ.

• Korean Journal of Community Nutrition
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• v.18 no.6
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• pp.626-643
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• 2013

This study was performed to evaluate the differences in blood pressure, sodium intake and dietary behavior changes according to the extent of session attendance on sodium reduction education program for pre-hypertensive adults in a public health center. Sodium reduction education program consisted of 8 sessions for 8 weeks. Fifty three patients who completed the pre and post nutritional assessments were classified into 2 groups according to the session attendance rate. Nineteen participants who attended the education program 3 times or less (${\leq}3$) were categorized into the less attendance (LA) group and 34 participants attended 4 times or more (${\geq}4$) into the more attendance (MA) group. Blood pressure, anthropometric measurements, serum lipid profile, nutrient intakes including sodium, nutrition knowledge and dietary behavior score were assessed before and after the nutrition education program. Mean sodium intakes (p<0.001), systolic/diastolic blood pressure (p<0.001), and weight (p<0.001) were significantly decreased in the MA group after sodium reduction education program. Compared to the MA group, mean sodium intakes, systolic/diastolic blood pressure were not significantly changed after the education program even with significantly increased nutrition knowledge (p<0.05) and dietary behavior score (p<0.01) in the LA group. It appears that pre-hypertensive adults need to attend the sodium reduction education program for at least 4 times or more to gain beneficial effects from the intervention. Positive feedback of healthcare team or offering more cooking classes may be needed to raise the attendance rate in the sodium reduction education program.

• Journal of Welding and Joining
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• v.32 no.4
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• pp.55-62
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• 2014

The use of light-weight Al alloys in the automotive industry is increasing to meet requirements for fuel efficiency and emission reduction. Joining Al alloy to the conventional steel sheet is also very important issue with the increased use of Al alloy, and several joining processes have been introduced to enhance joining strength between dissimilar metals. This paper deals with a galvanic corrosion in the dissimilar metal joining. Salt spray tests up to 2000 hours were conducted on a self-piercing rivet, spot welded, adhesive bonded and weld-bonded joints, and cross-sections and tensile shear strength according the salt spray duration were analyzed at every 500-hour. Self-piercing rivet joint had relative low initial strength but the joint strength did not change regardless of the salt spray duration. The strength of other joints (spot welded, adhesive bonded and weld-bonded joints) decreased with the increase of salt spray duration and the corrosion behaviour of each joint was discussed.