• Analytical Science and Technology
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• v.24 no.1
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• pp.24-37
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• 2011

The ionic compositions of atmospheric aerosols were investigated and characterized in coastal and mountainous sites of Jeju Island, which were Gosan and Mt. Halla-1100 sites respectively. It was found that the concentrations of nss-$SO_4^{2-}$ (non-sea salt sulfate) and $NH_4^+$ at two measurement sites were almost similar and they showed high concentrations in June at the same time. The concentration of soil-originated nss-$Ca^{2+}$ (non-sea salt calcium) was generally associated with that of anthropogenic $NO_3^-$ and its concentration was increased during spring season. From the comparison of time-series variation and regression analysis of ionic species between two measurement sites, TSP (total suspended particulate) in Gosan site was directly influenced by sea salt particles and the concentration levels of nss-$SO_4^{2-}$, $NH_4^+$, nss-$Ca^{2+}$, $K^+$, and $NO_3^-$ were mainly related with long-range transported air pollutants rather than local pollution sources.

• Resources Recycling
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• v.26 no.4
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• pp.50-55
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• 2017

Determination of trace elements in a sample including complicated matrix is very difficult due to the interference by the matrix. Therefore, if the trace elements can be separated from the complex sample matrix and determined, the interference effects can be reduced, and it is very helpful for the overall analysis. In this study, the analytes of trace elements were separated from the sample matrix by co-precipitation with trace elements using indium hydroxide ($In(OH)_3$), then detected by inductively coupled plasma-atomic emission spectrometer (ICP-AES). Above all, the optimal conditions for the co-precipitation of elements with indium hydroxide were experimentally established. At last, salt was analyzed by the developed analytical method. No heavy metals were not found in Shinan Jeungdo salt, but trace amounts of several heavy metals except for cadmium were found in Cheonnam Yongkwang salt.

• Food Science and Preservation
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• v.15 no.5
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• pp.719-724
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• 2008

The overall objectives of this study were to examine the potential of sturgeon as an intermediate moisture food (IMF) by measurement of nutritional components, such as minerals, fatty acids, amino acids, and water activity. Chemical compositions were as follows:moisture 73.2%, crude protein 19.9%, crude lipid 5.7%, ash 1.1%, and carbohydrate 0.1%. Minerals were K 317.70, P 259.88, and Mg 29.78 mg/100 g. Fatty acids detected were oleic acid (40.46% of total), palmitic acid (23.27%), and linoleic acid (15.35%). In addition, sturgeon was very rich in glutamic acid (1,189.71 mg/100 g) and deficient in serine (55.12 mg/100 g). Moisture content and water activity of sturgeon dried at $40^{\circ}C$ after soaking in different concentrationsof sugar and salt solutions were 15.12-16.24% and 0.68-0.79, respectively. Sensory evaluation of sturgeon soaked in different concentrations of sugar and salt solutions indicated that sturgeon soaked in 3.0% (w/v) sugar and salt solution scored highest.

• Membrane Journal
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• v.29 no.2
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• pp.111-121
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• 2019

An organic citrate series draw solute was synthesized using diethyl malonate for forward osmosis. The structure of the final compound potassium pentane-1,3,3,5-tetracarboxylate was confirmed by $^1H-NMR$ and $^{13}C-NMR$ analysis. Osmotic pressure, solubility, water permeability and reverse salt flux were measured for the properties of the draw solute. Forward osmosis results showed that the draw solute exhibited higher water flux than other draw solutes of trisodium citrate and tripotassium citrate. Reverse salt flux of all the organic daw solutes was much lower than that of NaCl. The osmotic pressure of the synthesized draw solute was 25% lower than that of NaCl. The solubility of the draw solute was 317 g/ 100 g water, which is 8.8 times higher than that of NaCl. A commercialized nanofiltration membrane was used for the recovery of the draw solute. The draw solute could be effectively recovered at low pressure.

• Journal of the Korean Society of Propulsion Engineers
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• v.23 no.1
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• pp.116-123
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• 2019

Thermal batteries are also called molten-salt batteries as the electrolyte is mainly composed of molten salt. The molten-salt electrolyte is a solid that does not conduct electricity at room temperature, but when it is melted by a pyrotechnic heat source, it becomes an excellent ionic conductor. Thermal batteries are a kind of pyrotechnic battery because they operate only when the solid electrolyte is melted by the heat energy provided by pyrotechnic materials. Pyrotechnic components used in a thermal battery include heat sources, fuse strips, and an igniter. The reliability of these pyrotechnic components critically affects the reliability and performance of the battery that must supply electricity stably to guided munitions even under extreme environmental conditions. Different igniter types offer different advantages: notch-type igniters offer improved ignition probability, whereas film-type igniters offer improved safety. The addition of metal oxides to the heat paper could improve the burn rate, and the ignition reliability could be greatly improved by using it with a flame igniter at the same time. Using a two-step reduction process, high-purity Fe particles in coral form can be safely obtained.

• Journal of KIISE:Software and Applications
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• v.37 no.6
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• pp.417-429
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• 2010

Reversible watermarking inserts watermark into digital media in such a way that visual transparency is preserved and then enables to restore the original media from the marked one without any loss of media quality. This watermarking can be applied to quality-sensitive imaging such as medical imaging, military imaging, remote-sensing imaging, and precious artwork, where the original media should be preserved during image processing and analysis. In this paper, a reversible image watermarking technique that embeds message bits by modifying the differential histogram of adjacent pixels is presented. In order to satisfy both high embedding capacity and visual quality, the proposed technique exploits the fact that adjacent pixels in the image have highly spatial correlation. Also, we prevent overflow/underflow problem and salt-and-pepper artifacts by employing a predicted error compensation scheme. Through experiments using various test images, we prove that the presented technique provides perfect reversibility and high embedding capacity, while maintaining the induced-distortion low.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.6
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• pp.684-689
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• 2006

This study evaluated the physicochemical characteristics of domestic and imported packaged Kimchi in Korea. Six types of domestic and imported Kimchi were collected from a supermarket. According to the results, the salt concentrations of the domestic and imported Kimchi were 3.83% and 3.06%, respectively. The total lactic acid content was 0.33% for domestic Kimchi, and 0.29% for imported Kimchi. The total vitamin C content was found to be higher in the domestic Kimchi (30.9mg%) than in the imported Kimchi(25.9mg%). These results suggest that both are within the standards of the Korea Food and Drug Administration in terms of food containment: 1% or lower for acid, and $1{\sim}4%$ for salt. For the number of aerobic bacteria present in each of them, both contain approximately $10^4{\sim}10^5\;CFU/g$g, which is safely under the FDA standard of $10^7{\sim}10^8 \;CFU/g$. Therefore, neither is harmful at all in terms of the number of bacteria but continuous monitoring will be necessary. from texture analysis, the hardness and chewiness of the domestic Kimchi was better than the imported Kimchi. The hardness and chewiness of the domestic Kimchi indicated a better production process than imported Kimchi. There may not be a particular difference in terms of the sensory evaluation apart from its crispy taste. However, this also needs to be continuously monitored while the Kimchi is undergoing the fermentation process.

• Applied Chemistry for Engineering
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• v.8 no.5
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• pp.729-736
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• 1997

For the recovery of industrial waste heat, a chemical heat transformer based on the reversible reaction between metal chlorides and ammonia gas was designed and a pilot scale unit of 1 kW-1hr was developed. A static calculation, which determined the amount of reacting materials and operating condition of system, and dynamic simulations were performed for the optimal design. The temperature and output power of generator in the system were varying with the amount of salt and heat exchange area. Optimum conditions such as the amount of salt-graphite, apparent density and size of mechanical unit were determined by the dynamic simulation for the system. According to the operating cycle of 4 stages, experimental results of temperature and output power were well agreed with the simulation values. This chemical heat transformer is turned out to be a very promising system for recovery of industrial waste heat because of its effective feature of lifting temperature.

• Journal of Nutrition and Health
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• v.35 no.3
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• pp.368-379
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• 2002

This study investigated the correlations among the health consciousness, nutrition knowledge, dietary habits and nutrition attitudes of school teachers. The subjects of this study were 75 male and 152 female leachers in elementary and middle schools in Masan city. The survey was conducted by using a questionnaire. Even though the average body mass index (BMI) and the obesity index were normal in both male and female subjects, 33.3% of the male subjects were overweight/obese, while 18.5% of the female subjects were underweight, according to the obesity index. The food components of most concern during mealtime were (in order of importance) salt, MSG and cholesterol by male subjects, and salt, fat and MSG by female subjects. The subjects considered self-relaxation as the most important factor in maintaining optimal health status, followed by resting, bathing or use ova sauna, moderation in diet, exercise, decreasing alcohol intake, and no smoking. Newspapers/magazines and TV/radio were the primary sources of nutrition and health information of the subjects. As the degree of health consciousness increased, scores of the dietary habits and nutrition attitudes increased. Nutrition knowledge scores and nutrition altitudes scores increased with subjects'increased level of perception of the importance of acquiring nutrition knowledge and nutrition information. There was a highly significant correlation between the degree of health consciousness and dietary habit score (${\gamma}$ : 0.3, p<0.001). The degree of health consciousness was also significantly correlated (${\gamma}$=0.6, p<0.001) with nutrition attitudes scores. But the correlation between the degree of health consciousness and nutrition knowledge was not statistically significant. The degree of the perception of the importance of nutrition knowledge showed a positive correlation with nutrition attitude (${\gamma}$:0.4, p<0.001) and dietary habit (${\gamma}$:0.3, p<0.001). The degree of perception about the importance of nutrition knowledge and nutrition information was positively correlated with nutrition knowledge (${\gamma}$:0.2, p<0.001) and nutrition attitudes (${\gamma}$:0.3, p<0.001).

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.4
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• pp.306-310
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• 1987

These experiments were conducted to find out the possibility of utilizing apricot seed as resources of food protein. The apricot seed contained 23.3% of crude protein. The salt soluble protein of apricot seed was highly dispersible in 0.2M sodium phosphate buffer containing about 0.3M $MgSO_4$, and the extractability of seed protein was about 35%. Major amino acid composition of apricot protein were glutamic acid and aspartic acid. The electrophoretic analysis showed 9 bands in apricot seed protein. Molecular weight for the main protein of the apricot seed separated by 1% SDS polyacrylamide gel electrophoresis was 49,000. Molecular weights of salt soluble protein measured by Sephadex G-200 was 110,000.