• Journal of Korea Foundry Society
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• v.17 no.4
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• pp.402-410
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• 1997

Developing a salt core for squeeze casting process, two different salt cores(pure salt core and mixed salt core) were fabricated and investigated. Pure salt core was composed of 100% NaCl and mixed salt core was made by mixtures of NaCl with MgO(1%), $Na_2B_4O_7$(2%), and talc(1%) as a binder or a strengthening agent. Salt cores were compacted to various theoretical density, heat treated, and then squeeze-cast with molten Al alloy(AC8A). The compression strength of salt cores were measured and the squeeze-cast products were examined for shape retention, infiltration of molten metal into the cores, and microstructures. The shape of salt core compacted at above 75% of the theoretical density was maintained stably. The higher theoretical density of salt cores gave higher compression strength, and the compression strength of mixed salt core was higher than that of pure salt core. Namely at 90% theoretical density, the compression strength of mixed salt core was $6.3 kg/mm^2$, compared to $4.6 kgmm^2$ for pure salt core. At a squeeze casting pressure of $1000 kg/cm^2$, molten Al alloy was infiltrated into pure salt core of under 85% of the theoretical density. At squeeze casting pressure of $1000 kg/cm^2$, only mixed salt core above 90% of the theoretical density were valid, but the shape of the core was altered in the case of pure salt core at 90% of theoretical density. A key factor for developing a salt core for squeeze casting process was estimated as the ultimate compressive strength of salt core.

• Korean journal of food and cookery science
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• v.6 no.4 s.13
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• pp.59-68
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• 1990

Juices prepared from carrots, apples, and mandarin oranges were fermented with Leuconostoc mesenteroides or along with Saccharomyces cerevisiae. The pH of the fermented juices was not found significantly different between the mixed and single-cultured groups. The juices containing 0.5% NaCl had lower pH than the groups without 0.5% NaCl. The final pH of the single-cultured gruops was the highest among the sample groups. However, reducing sugar content of the mixed-cultured groups was lower than that of the single-cultured groups. The viable cells of the mixed-cutured groups were remarkably increased until 3 days of storage, and after 6 days they were gradually decreased. The results of the sensory evaluation demonstrated acidic, salty and alcoholic flavors were significantly different among the groups. The single-cultured group without salt was significantly more acidic than the non-pasteurized control group. The mixed-cultured group with salt was significantly more alcoholic than the group without salt and control groups. The non-pasteurized control group was significantly more homogeneous than the mixed-cultured groups and single-cultured group with salt. Preference ranking test showed that flavor and overall acceptability of the fermented juices was significantly different among the groups. Flavor of the single-cultured group without salt was found significantly better than those of the groups with salt. With the respect of overall acceptability, the single-cultured group without salt was significantly more acceptable than the non-pasteurized control group and the mixed-cultured group with salt.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2007.06a
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• pp.546-547
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• 2007

Magnesium is widely used as a lightweight alloy for car engine components and case of cellular phone. Extraction technologies of magnesium are divided to fused salt electrolysis process and thermal reduction process. In this study, electrolysis magnesium is prepared by fused salt electrolysis process with magnesium chloride. We compared two kinds of mixed salt at 7V. As a result, 47% of current efficiency was obtained by electrolyzing KCl/NaCl/$MgCl_2$ mixed salt bath at $760^{\circ}C$, and purity of the prepared magnesium was over 98%. With this study, we can scale up fused salt electrolysis device and accumulate basic data which will be needed for designing an electrolysis cell.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2022.11a
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• pp.117-118
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• 2022

High-strength concrete is used for building durability on the coast. It is common to order and produce the concrete from several ready mixed concrete companies. The concrete in Busan was also commissioned by 12 ready mixed concrete companies. The compressive strength and salt diffusion coefficient were measured. The average value and deviation were analyzed.

• Journal of the Korean Ceramic Society
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• v.27 no.7
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• pp.851-860
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• 1990

The hydrolysis-precipitation reaction of mixed aluminum salt solutions of aluminum sulfate, aluminum nitrate, and urea has been investigated to obtain narrow-sized and unagglomerated fine spherical precipitates of aluminum hydroxide required for coating core particles. The hydrolysis-precipitatin reaction could be controlled to be appropriate to coating processes by usign urea as a pH control-agent. As the concetration of total Al3+ ion and the molar ratio of SO42-/Al3+ in starting solutions became smaller and also as the vol. ratio of water/solution for hydrolyzing mixed aluminum salt solution became larger, the morphology of precipitates tended to be more unagglomerated and spherical, while their size(0.5longrightarrow0.05${\mu}{\textrm}{m}$) to be smaller. The optimum hydrolysis condition for coating processes was to hydrolyze the mixed aluminum salt solution, in which the molar ratio of SO42-/Al3+ was 0.75, while the amount of water corresponding to the vol. ratio of water/solution of 15. The precipitate was the aluminum hydroxide which sulfate ions were strongly adsorbed on and the maximum yield in the hydrolysis-precipitation reaction was about 20%.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.20 no.3
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• pp.647-653
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• 2016

Recently, the data image processing has been applied to a variety of fields including broadcasting, communication, computer graphics, medicine, and so on. Generally, the image data may develop the noise during their transmission. Therefore, the studies have been actively conducted to remove the noise on the image. There are diverse types of noise on the image including salt and pepper noise, AWGN, and mixed noise. Hence, the filter algorithm for the image recovery was proposed that salt and pepper noise was processed by histogram and spatial weighted values after defining the noise to lessen the impact of mixed noise added in the image, and AWGN was processed by the pixel information of local mask establishing the weighted values in this study. Regarding the processed results by applying Lena images which were corrupted by salt and pepper noise(P=50%) and AWGN(${\sigma}=10$), suggested algorithm showed the improvement by 7.06[dB], 10.90[dB], 5.97[dB] respectively compared with the existing CWMF, A-TMF, AWMF.

• Solar Energy
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• v.6 no.2
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• pp.15-21
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• 1986

In this study, an experimental double diffusive thermohaline system heated from below was constructed and the phenomena of each layer developed in the system were observed. The experiment was performed with the initial salt concentration gradient of $-436.2kg/m^4$ and the net heat flux of approximately $176w/m^2$. An electroconductivity-temperature probe was made and used for the measurements of salt concentration. As the result of this study, it was found that the salt concentration decreased in the bottom mixed layer and increased in the top mixed layer during the experiment while the salt concentration gradient in the diffusive layer unchanged. It was also found that the interfacial boundary layers were due largely to variations in salt concentration rather than temperature.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2018.11a
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• pp.149-150
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• 2018

The RC buildings which are constructed on the seaside are followed by KBC(2016) to achieve the minimization of durability damage. To control the corrosion of the reinforced steel bar by salt attack, W/C should be under 0.4 and specified concrete strength is more than 35MPa in the concrete/building construction standard specification. Ready mixed concretes which have usually include the admixtures in Busan were tested to certify the salt attack durability. In the same specified concrete strength, remarkable salt attack durability was evaluated in comparison to OPC.

• Proceedings of the Korea Concrete Institute Conference
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• 2004.11a
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• pp.509-512
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• 2004

This research is targeting that estimate the effect on cement concrete pavement with type of chloride deicers. In order to this study objective, when chloride deicers were spread on road surface, thermal characteristics test was conducted. Also, skid resistance test according to types and concentration of chloride deicier, road surface conditions were investigated. As a test results, thermal characteristics with kind of chloride deicier could know that sodium chloride(NaCl) is exothermic reactive material, calcium chloride$(CaCl_2)$ is endothermic reactive material. And, in case of mixed salt of the calcium and sodium chloride, it could know that can change to the exothermic or endothermic reaction according to dosage ratios. Skid value by British Pendulum Tester(BPT) has shown that it is seldom difference between the types($CaCl_2$, NaCl, mixed salt) and solution concentrations(0.5, 0.8, 1.0, 4.0, $10\%$) of chloride deicier comparing with tap water except mixed salt($10\%$ solution concentration).

• Journal of the Korean Society of Food Culture
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• v.31 no.4
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• pp.348-356
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• 2016

The purpose of this study was to investigate the chemical contents (sugar, nitrogen, and amino acids) and sensory characteristics of traditional soy sauce according to three different methods. The samples were taken from four different periods (0, 20, 40, and 60 days after fermentation). Total sugar contents increased in all groups according to ripening period, and Gyupjang (G) showed the highest sugar content among the groups. Total nitrogen and amino acid contents of all groups increased after 60 days of ripening, and Gyupjang (G) and Gyupjang mixed with salt water (SG) had higher total nitrogen content compared to Chungjang (S) at the same period. The results from the sensory evaluation show that preferable sensory characteristics, such as color preferences, sweetness, umami taste, and overall preference, were significantly higher in Gyupjang (G) and Gyupjang mixed with salt water (SG) than in Chungjang (S). Preferable sensory characteristics had significantly high positive correlation with most amino acids, total nitrogen, and sugar contents, except for glutamine. Based on the significant difference in preferable sensory characteristics between Gyupjang mixed with salt water (SG) and Chungjang (S), Gyupjang mixed with salt water (SG) can be used to improve sensory characteristics. This research implies that adding salt water during the manufacturing Gyupjang process is advisable to yield high quality soy sauce.