• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
• /
• 2003.05e
• /
• pp.49-52
• /
• 2003

The performance of insulators under contaminated conditions is the underlying and the most factor that determines insulation design for outdoor applications, Among the contamination factors, The sea salt is the most dangerous factor, and the salt factor have closed relation with climatic conditions, such as wind, temperature, humidity and so on, Effect of these factors to insulation system is different of each other, and need to show the correlation by multiple regression analysis techniques. In this paper, predicted and analyzed equivalent salt deposit density (ESDD) by change climatic condition through multiple regression analysis.

• Macromolecular Research
• /
• v.16 no.2
• /
• pp.108-112
• /
• 2008

Matrix-assisted laser desorption/ionization mass spectrometry (MALDI-MS) analysis of nonpolar polymeric materials is affected by the sample preparation as well as the matrix and cationizing agent. This study examined the influence of silver salt types on the MALDI analysis of polybutadiene (PB). Silver trifluoroacetate (AgTFA), silver benzoate (AgBz), silver nitrate ($AgNO_3$), and silver p-toluenesulfonate (AgTS) were used as the silver salts to compare the MALDI mass spectra of PB. The mixture solution of PB and 2,5-dihydroxybenzoic acid (DHB), as a matrix dissolved in THF, was spotted on the sample plate and dried. A droplet of the aqueous silver salt solution was placed onto the mixture. The mass spectrum with AgBz showed the clear $[M+Ag]^+$ ion distribution of PB while the mass spectrum with AgTFA did not show $[M+Ag]^+$ ions but only silver cluster ions. The mass spectra with $AgNO_3$ and AgTS did not show a clear $[M+Ag]^+$ ion distribution. The difference in the formation of $[M+Ag]^+$ ions of PB depending on the silver salts was attributed to the silver cation transfer reaction between the silver salt and the matrix (DHB). The mass spectrum showed a clear $[M+Ag]^+$ ion distribution of PB when the conjugate acid of the silver salt was less acidic than the matrix.

• The Transactions of the Korean Institute of Electrical Engineers C
• /
• v.52 no.3
• /
• pp.137-143
• /
• 2003

The degree of contamination on outdoor insulator is ons of the most importance factor to determine the pollution level of outdoor insulation, and the sea salt is known as the most dangerous pollutant. As shown through the preceding study, the generation of salt pollutant and the pollution degree of outdoor insulator have a close relation with meteorological conditions, such as wind velocity, wind direction, precipitation and so fourth. So, in this paper, we made an investigation on the prediction method, a statistical estimation technique for equivalent salt deposit density of outdoor insulator with multiple linear regression analysis. From the results of the analysis, we proved the superiority of the prediction method in which the variables had a very close(about 0.9) correlation coefficient. And the results could be applied to establish the Pollution Prediction System for power utilities, and the system could provide an invaluable information for the design and maintenance of outdoor insulation system.

• Journal of the Korean Society of Food Culture
• /
• v.37 no.3
• /
• pp.239-247
• /
• 2022

This study evaluated the sensory characteristics of sauerkraut prepared by adding 0.5, 1.0, 1.5, 2.0, and 2.5% (w/w) sea salt to cabbage. The quantitative descriptive analysis (QDA) and acceptance test of sauerkraut were determined for each salt concentration, and the principal component analysis (PCA) and partial least square regression (PLSR) analysis were performed to confirm the correlation between each factor. Results of the QDA determined 14 descriptive terms; furthermore, brightness and yellowness of appearance and the sour, salty, and bitter flavors differed significantly according to the salt concentration. Results from the PCA explained 22.56% PC1 and 65.34% PC2 of the total variation obtained. Sauerkraut prepared using 0.5, 1.0, and 1.5% sea salt had high brightness, moistness, sour odor, green odor, sour flavor, carbonation, hardness, chewiness, and crispness, whereas sauerkraut prepared with 2.0 and 2.5% sea salt had high yellowness, glossiness, salty flavor, sweet flavor, and bitter flavor. Hierarchical cluster analysis classified the products into two clusters: sauerkraut of 0.5, 1.0, and 1.5%, and sauerkraut of 2.0 and 2.5%. Results of PLSR determined that sauerkraut of 1.0 and 1.5% were the closest to texture, taste, and overall acceptance. We, therefore, conclude that sauerkrauts prepared using 1.0 and 1.5% sea salt have excellent characteristics in appearance, taste, and texture.

• Proceedings of the Korean Institute of Building Construction Conference
• /
• 2011.05a
• /
• pp.13-14
• /
• 2011

Reinforced concrete structures are damaged by concrete carbonation, salt attack, and sulfate attack. The evaluation of the amount of chloride ion from the sea is very important to assess the life expectancy of Reinforced Concrete structures. The incoming salt collector which is developed in Japan has been used until the present, Unfortunately, the incoming salt collector has had a bad reputation which is caused by backward wind. The wind from backward causes the reduction of the amount of collected salt in collector's gauze. The collector was developed for excluding the effect of backward wind. The performance of it was verified from analytic and experimental methods.

• Journal of the Korean Society of Food Culture
• /
• v.29 no.3
• /
• pp.286-297
• /
• 2014

This study was conducted to evaluate the growth of lactic acid bacteria and quality characteristics of Baechu kimchi prepared with four types of salt (Solar salt, Flower salt, Hanju salt, and Roasted salt) at two different concentrations (10, 15%) during storage. The quality characteristics of kimchi were examined by investigating acid production, growth of lactic acid bacteria, sensory properties, salinity, texture, and color characteristics. Baechu kimchi was fermented for 18 days at $10^{\circ}C$. The pH and total acidity did not change during storage according to type and concentration of salt. Growth of lactic acid bacteria was not affected by type of salt, whereas it was inhibited at 15% salt concentration after 9 days of fermentation. In the quantitative descriptive analysis of sensory properties, kimchi prepared with 10% salt showed significantly higher scores in term of overall acceptability (p<0.05). Meanwhile, there was no significant difference by type of salt. For texture characteristics, hardness of kimchi prepared with 10% salt was significantly higher than that with 20% salt. For color characteristics, L value (brightness) and b values (yellowness) of kimchi prepared with 10% salt increased during fermentation, whereas a value (redness) did not change by type and concentration of salt. The results of this study show that there were no considerable differences in quality characteristics of Baechu kimchi prepared with various types and concentrations of salt. However, Solar salt resulted in more favorable sensory properties and salinity of kimchi than any other types. Further, kimchi prepared with 10% salt showed significantly higher scores in terms of overall acceptability, growth of lactic acid bacteria, salinity, texture, and color characteristics.

• Journal of the Korean Society of Industry Convergence
• /
• v.23 no.5
• /
• pp.799-807
• /
• 2020

This paper deals with identification of probabilistic design using reliability based robust optimization in structure design of automatic salt collector. The thickness sizing variables of main structure member in the automatic salt collector were considered the random design variables including the uncertainty of corrosion that would be an inevitable hazardousness in the saltern work environment. The probabilistic constraint functions were selected from the strength performances of the automatic salt collector. The reliability based robust optimum design problem was formulated such that the random design variables were determined by minimizing the weight of the automatic salt collector subject to the probabilistic strength performance constraints evaluating from reliability analysis. Mean value reliability method and adaptive importance sampling method were applied to the reliability evaluation in the reliability based robust optimization. The three sigma level quality was considered robustness in side constraints. The probabilistic optimum design results according to the reliability analysis methods were compared to deterministic optimum design results. The reliability based robust optimization using the mean value reliability method showed the most rational results for the probabilistic optimum structure design of the automatic salt collector.

• Journal of Plant Biotechnology
• /
• v.38 no.1
• /
• pp.94-104
• /
• 2011

Salt stress is a major environmental factor influencing plant growth and development. To identify salt tolerance determinants, we systematically screened salt sensitive rice mutants by use of the Activator/Dissociation (Ac/Ds) transposon tagging system. In this study, we focused on the salt sensitive mutant line, designated SSM-1. A gene encoding a NAC transcription factor homologue was disrupted by the insertion of a Ds transposon into SSM-1 line. The OsNAC075 gene (EU541472) has 7 exons and encodes a protein (486-aa) containing the NAC domain in its N-terminal region. Sequence comparison showed that the OsNAC075 protein had a strikingly conserved region at the N-terminus, which is considered as the characteristic of the NAC protein family. OsNAC075 protein was orthologous to Arabidopsis thaliana ANAC075. Phylogenetic analysis confirmed OsNAC075 belonged to the OsNAC3 subfamily, which plays an important role in response to stress stimuli. RT-PCR analysis showed that the expression of OsNAC075 gene was rapidly and strongly induced by stresses such as NaCl, ABA and low temperature ($4^{\circ}C$). Our data suggest that OsNAC075 holds promising utility in improving salt tolerance in rice.

• Journal of Ecology and Environment
• /
• v.42 no.1
• /
• pp.12-19
• /
• 2018

Background: The objective of this study was to determine the relationship between soil environmental factors and halophyte distribution in the west coast of South Korea. Soils of our study sites were categorized into two groups: salt marsh and estuary marsh. Results: Salinity was higher in the salt marsh group than that in the estuary marsh group. However, total nitrogen, silt, and clay contents were higher in the estuary marsh group than those in the salt marsh group. Although altitude had a wider range in the salt marsh group, the mean altitude was higher in the estuary marsh group than that in the salt marsh group. Annual halophytes of seed propagation species were distributed parallel to the coast line on salt marsh. Higher coverage of vegetation was found in the area closer to the coast line. Plant density was higher near dead parental plants in estuary marsh, showing less difference in area that was more distant from the coast line. Conclusions: Results of canonical correspondence analysis (CCA) for vegetation distribution and sediment environmental factors and germination analysis in the coast line showed significant relationship with halophyte distribution. Therefore, they can be used as an indicator of coastal plant movement due to sea level rise.

• Journal of the East Asian Society of Dietary Life
• /
• v.20 no.5
• /
• pp.687-696
• /
• 2010

This study focused on microwave irradiation of dough, raising its temperature to monitor potential variations of dough properties and bread quality, and examined the optimum mixture ratio towards streamlining the bread-making process. According to comparison and analysis on dough properties and bread quality depending on mixture materials, it was found that Salt 2 had the highest dough temperature of all, and Salt 1 had the highest fermentation rate and specific volume but the lowest hardness (i.e. highest softness). Results of sensory evaluation, were that Salt 1.5 scored highest points in sweet taste, aftertaste, and overall acceptance, but there were significant differences among bread samples. Likewise, it was found that Fat 6 had the highest dough temperature, fermentation rate and specific volume of all. Texture analysis, showed that Fat 0 had the highest hardness of all. According to sensory characteristics, Fat 3 scored the highest points in overall acceptance. Based on these results, the optimum mixture ratio of salt and fat for microwave-irradiated bread was found to be 1.5% salt and 3% fat.