• Journal of Environmental Science International
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• v.19 no.7
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• pp.799-806
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• 2010

In an effort to characterize temporal and spatial variability of $PM_{10}$ and to quantitatively estimate contribution of sea salt aerosol to $PM_{10}$ mass in Busan area, twenty four-hour averaged concentration of $PM_{10}$ were measured in two distinct areas, Gwaebeopdong(inland) and Dongsamdong(seashore), Busan for summer and fall, 2007. It was found that sea salt accounted for 2.9% and 9.5% of $PM_{10}$ mass in Gwaebeopdong and Dongsamdong, respectively for the study period, indicating that contribution of sea salt to $PM_{10}$ mass and total ion concentration in seashore area were consistently higher by a factor of three compared to inland area. Temporal analysis suggested that sea salt contributions to $PM_{10}$ in Dongsamdong were higher in summer due to the southerly sea breeze while there was no significant fluctuation of sea salt contribution for the summer and fall months in Gwaebeopdong. Sea salt enrichment factors($EF_{sea}$) of $K^+$ $Ca^{2+}$ and ${SO_4}^{2-}$ (>10) indicated major contributions from anthropogenic sources and EFs of $Mg^{2+}$ and $Cl^-$ exhibited strong association with oceanic origins for both areas.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.19 no.9
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• pp.2173-2179
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• 2015

In digital era image processing has been utilized in a variety of media such as TV, camera and smart phone. Typically salt and pepper noise are generated by various causes during the analysis, identification, and processing of image data. Principal filters such as SMF, CWMF, and AMF have been used to remove these noise. But the existing filters fall short of edge preservation and noise elimination in high noise densities. Thus, a processing algorithm, on which the size of deformable mask varies depending on the noise density, is proposed to remove salt and pepper noise effectively in this study. The performance of the proposed method was evaluated compared with the existing methods using PSNR.

• Journal of Sensor Science and Technology
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• v.32 no.3
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• pp.154-158
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• 2023

This study aimed to improve the moisture resistance of salt cores by investigating the suitability of a two-dimensional kaolinite colloidal solution and a commercially available SiO₂ ink solution as coating agents. X-ray diffraction analysis (XRD) results showed that the intercalation of urea into kaolinite did not significantly change its layer structure. Scanning electron microscopy (SEM) images revealed that the dip-coating only affected the surface of the salt core, and the texture of the surface is differ depending on the coating solution. The humidity absorption test results showed that both coatings reduced the hygroscopicity of the salt core by more than 50%. However, in the water-solubility test, the kaolinite dissolved with the salt core, whereas the SiO₂-coated salt core left a residue. These results strongly suggest that with the coating of the exfoliated kaolinite solution, salt core will remain stable in humid environments.

• Journal of Plant Biotechnology
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• v.50
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• pp.115-126
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• 2023

A hydroponics experiment was performed to study the physiological and biochemical changes in Moroccan barley (Hordeum vulgare L.) varieties cultivated under salt stress conditions. Four barley varieties were grown under exposure to three salt concentrations, including 0, 200, and 300 mM NaCl. The ANOVA for both salt stress-sensitive and resistant varieties indicated that salt treatment represented the main source of variability in all studied traits. Salt treatment significantly reduced root and shoot dry weight (RDW and SDW), relative water content (RWC), and chlorophyll content (Chl a, Chl b, and Chl T). However, increases in electrolyte leakage (EL) along with proline and total soluble sugar (TSS) contents were recorded. In addition, large variations in all measured traits were found between varieties. The 'Massine' and 'Laanaceur' varieties displayed relatively higher RDW and SDW values. The 'Amira' and 'Adrar' varieties showed lower RWC values and Chl contents than those of the controls indicating their relative sensitivity to salt stress. Principal component analysis revealed that most of the variation was captured by PC1 (72% of the total variance) which grouped samples into three categories according to salt treatment. Correlation analyses highlighted significant associations between most parameters. Positive relationships were found between RDW, SDW, RWC, Chl content, and soluble proteins contents, while all of these parameters were negatively associated with EL intensity, proline content, and TSS content. The results from this study showed that the 'Massine' and 'Laanaceur' varieties were relatively salt-tolerant. These two salt-tolerant varieties present a good genetic background for breeding of barley varieties showing high salt tolerance.

• Culinary science and hospitality research
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• v.13 no.2
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• pp.201-215
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• 2007

This study was carried out to examine the sensory characteristics of Demi-glace sauce prepared by fresh basil with different amount of salt added. The evaluation of the sensory quality of Demi-glace sauce prepared by fresh basil was conducted by unexperienced and trained panel with regard to color, odor, taste, appearance, texture, viscosity, and overall acceptability while varying the quantity of salt added, the time of preparation, and the conditions of sauce offered in which each panel was supposed to evaluate both sauce itself and sauce with meat. It was found that Demi-glace sauce prepared by fresh basil with 0.3% salt added was gained the highest score from both panels in most properties and the second was the one with 0.1% salt added. In the sensory properties correlation analysis according to the time of preparation and the conditions of sauce offered, there was no significant correlation in most sensory properties for the unexperienced panel, except some significantly positive correlation between taste and overall acceptability of the sauce. Whereas there was a positive correlation in the majority of sensory properties for the trained panel regardless of the time of preparation and the conditions of sauce offered. The sauce with 0.3% salt added ranked as the best recipe by both panels among four different ratios of salt adding regardless of the time of preparation and the conditions of sauce offered. Triangle test showed that the sauce B with 0.1% salt added before the preparation was more highly appreciated in terms of taste than the sauce A with 0.1% salt added in the final step of preparation. In conclusion, it could be suggested that Demi-glace sauce prepared by fresh basil with 0.3% salt added is the best recipe for commercial products. Also, there seems to be the need of further sensory evaluation studies on the Demi-glace sauce according to the time of addition during the process of preparation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.6
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• pp.572-581
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• 1991

For the development of a model to predict absorbed salt quantity in radish during salting, absorbed salt quantity and water content change in radish by the hour were measured at 5%, 10%, 15% brine concentration and $10^{\circ}C,\;20^{\circ}C,\;30^{\circ}C$ respectively. Absorbed salt quantity in radish by the time showed logarithmic function, absorbed salt quantity by brine concentration and temperature showed linear relation. A model to predict absorbed salt quantity in radish at each time, brine concentration and temperature was calculated by the regression program of SPSS. Apparent diffusivity of salt in radish was calculated from appropriated diffusion equation solution of Fick's second law using computer simulation. Salt diffusivity in radish increased as brine concentration increased and the effect of temperature could by expressed by Arrhenius equation. A model equation which could predict salt diffusivity was developed by regression analysis. To specify relation between salt quantity which absorbed into radish and water content which removed out of it, Flux ratio(${\Delta}W/{\Delta}S$) was calcuated. The values showed that the removed water content was greater than the absorbed salt quantity.

• Journal of Microbiology and Biotechnology
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• v.19 no.4
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• pp.346-350
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• 2009

Although salt is known to influence the performance of nitrification significantly, it has not been well reported on how salt affects ammonia-oxidizing bacterial(AOB) community compositions and dynamics in wastewater treatment bioreactors. In this study, these questions were evaluated in a full-scale bioreactor treating saline wastewater. Clone library analysis for the ammonia monooxygenase subunit A gene revealed that AOB belonging to the Nitrosomonas europaea and the N. oligotropha lineages inhabited in the bioreactor. Terminal restriction fragment length polymorphism analysis for monthly samples demonstrated a fluctuation pattern among AOB populations, although AOB within the N. europaea lineage were dominant during the test period. Correlation analysis between patterns of terminal restriction fragments and environmental variables suggested that sodium, chloride, and sulfate were less important; rather, temperature was the most significant factor affecting the AOB community in the bioreactor.

• Journal of Nutrition and Health
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• v.46 no.1
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• pp.26-33
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• 2013

The purpose of this study was to investigate the sodium intake of office workers using 24-hour urine analysis and to analyze the correlation matrix between variables. The sodium intake of the subjects (n = 137), based on a 24-hr sodium excretion period, was male (n = 56) 6072.4 mg and female (n = 81) 5,168.2 mg. Urinary sodium excretion showed significant positive correlation with BMI, frequency of eating out, expenditure of eating out, salty taste assessment and high-salt dietary behavior. Analysis of urinary sodium excretion showed significant positive correlation with intake frequencies of cabbage kimchi, broiled fish, feast noodle and rice with leaf wraps. Based on the results of multiple regression, urinary sodium excretion was found to be related to intake frequencies of cabbage kimchi, broiled fish, rice with leaf wraps and high score of high-salt dietary behavior.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1525-1530
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• 2015

Doenjang made with various concentrations of salt solution such as 13, 14, 15, 16, 17, and 18% for making low-salt Doenjang. Physicochemical and sensory characteristics of Doenjang made with various concentrations of salt solution were analyzed. As a result, salt contents of Doenjang made with various concentrations of salt solution were 6.09~13.47%. Amino-type nitrogen showed a higher value when prepared with lower salt solution. The pH value increased with lower concentration of salt solution, whereas total acidity decreased with lower concentration of salt solution. The pH values and total acidity of Doenjang made with more than 16% salt solution were not statistically different. The reducing sugar content ranged from 1.39~6.30 mg/g, and higher salt content was associated with higher reducing sugar content. In the sensory descriptive analysis, Doenjang had the most salty taste at a salt concentration of 18%, whereas Doenjang at concentrations of 15%, 16%, and 17% did not show any statistical differences. In the consumer acceptance test, Doenjang made with 17% and 18% salt solution showed the highest score, followed by Doenjang made with 15% and 16% salt solution. In conclusion, the salty taste of Doenjang made with 16% salt solution might be used to make low-salt Doenjang. However, consumer acceptance of these Doenjangs was lower than that of Doenjang made with 17% and 18% salt solution.

• Journal of Microbiology and Biotechnology
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• v.21 no.8
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• pp.838-845
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• 2011

The present work describes the identification, purification, and characterization of bile salt hydrolase (BSH) from Bifidobacterium animalis subsp. lactis. The enzyme was purified to electrophoretic homogeneity by hydrophobic chromatography, ion-exchange chromatography and ultrafiltration. SDS-PAGE analysis of putative BSH and gel filtration revealed that the analyzed protein is presumably a tetramer composed of four monomers each of about 35 kDa. The purified enzyme was analyzed by liquid chromatography coupled to LTQ FT ICR mass spectrometry and unambiguously identified as a bile salt hydrolase from B. animalis. The isoelectric point of the studied protein was estimated to be around pH 4.9. The pH optimum of the purified BSH is between 4.7 to 6.5, and the temperature optimum is around 50oC. The BSH of B. animalis could deconjugate all tested bile salts, with clear preference for glycine-conjugated bile salts over taurine-conjugated forms. Genetic analysis of the bsh showed high similarity to the previously sequenced bsh gene from B. animalis and confirmed the usefulness of bile salt hydrolase as a genetic marker for B. animalis identification.