• Korean Journal of Chemical Engineering
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• v.35 no.12
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• pp.2355-2364
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• 2018

We evaluated the effect of particle size and associated dynamics on a hydrocyclone separation process in order to understand the movement of the particle trajectories inside the hydrocyclone via numerical analysis, with particles of acid hydrolysis residues discharged in $TiO_2$ production via the sulfate method as a case study. The values obtained from the numerical simulation were successfully compared with those from experimental tests in the literature, allowing a description of the dynamics of the particles, their acting forces, and their relevant properties together with separation efficiency. The results showed that particle motion is jointly controlled by the drag force, the pressure gradient force and the centrifugal force. With increasing particle size, the influence of the drag force is weakened, whereas that of the centrifugal force and pressure gradient is strengthened. Factors including particle density, slurry viscosity, and inlet slurry flow rate also contribute to a clear and useful understanding of particle motion behavior in the hydrocyclone as a method for improving the separation efficiency.

• Nuclear Engineering and Technology
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• v.56 no.3
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• pp.1002-1012
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• 2024

To remove insoluble fission products, which could possibly cause reactor instability and significantly reduce heat transfer efficiency from primary system of molten salt reactor, a helium bubbling method is employed into a passive molten salt fast reactor. In this regard, two-phase flow behavior of molten salt and helium bubbles was investigated experimentally because the helium bubbles highly affect the circulation performance of working fluid owing to an additional drag force. As the helium flow rate is controlled, the change of key thermal-hydraulic parameters was analyzed through a two-phase experiment. Simultaneously, to assess the applicability of numerical model for the analysis of two-phase flow behavior, the numerical calculation was performed using the OpenFOAM 9.0 code. The accuracy of the numerical analysis code was evaluated by comparing it with the experimental data. Generally, numerical results showed a good agreement with the experiment. However, at the high helium injection rates, the prediction capability for void fraction of helium bubbles was relatively low. This study suggests that the multiphaseEulerFoam solver in OpenFOAM code is effective for predicting the helium bubbling but there exists a room for further improvement by incorporating the appropriate drag flux model and the population balance equation.

• Journal of Ocean Engineering and Technology
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• v.21 no.4
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• pp.61-65
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• 2007

In this research, we have developed a manufacturing process for seawater salt by horizontal spray drying technique using the deep ocean water and seaweed(sea tangle). Deep ocean water, strong acidic electrolyzed water and strong alkaline electrolyzed water were used as extraction solvent of seaweed. Sodium content in seaweed extract solution by strong alkaline electrolyzed water was 1.63(mg/g), which was 3.5 times lower than of seaweed extract by strong acidic electrolyzed water. Major mineral content(Na, K, Ca) in seawater salt by deep ocean water were higher than strong acidic electrolyzed water and strong alkaline electrolyzed water. On the contrary, Mg contents in seawater salt by deep ocean water were lower than strong acidic electrolyzed water and strong alkaline electrolyzed water. Based on the results of seawater salt production using seaweed, it is possible to make law-salt efficiently.

• Animal cells and systems
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• v.9 no.1
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• pp.19-25
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• 2005

This study was conducted to determine the effect of dietary salt on the synthesis of glucocorticoids in the adrenal cortex of mice. Mice had ad libitum access to 3% sodium chloride as the only drinking fluid (high salt diet) for either 4 days or 4 weeks. Adrenocortical expression of cytochrome P450 11beta-hydroxylase, a major regulatory enzyme in the biosynthesis of glucocorticoids, was examined by immunohistochemistry and western blot analysis. Ultrastructure of adrenocortical cell and plasma level of corticosterone were analyzed as well. Size and density of lipid droplets in the cortical cell were increased by high salt diet. Four days of high salt diet decreased P450 11beta-hydroxylase in the adrenal cortex, but 4 weeks increased it. Plasma level of corticosterone changed in parallel with the Cortical level of P450 11 beta-hydroxylase. These results suggest that high salt diet may modulate the biosynthesis of glucocorticoids, at least partly, via regulating the expression of P450 11beta-hydroxylase in adrenocortical cells.

• YAKHAK HOEJI
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• v.47 no.3
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• pp.135-141
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• 2003

The majority of table salts are bay salts and chemical salts. However, chemical salts are known to have a different composition in biological electrolytes and quality of bay salts are getting worse due to the increasing seawater contamination. These facts may have led to the increasing usage of various health-promoting salts. Bamboo salt was introduced in 1986 as a solution to replace table salts to eliminate those detrimental effects, to promote general health and to treat diseases. Although all bamboo salts from different manufacturers have been used for the same health and medical purposes, each manufacturer utilizes different manufacturing process. The ICP analysis was used to study the changes of elemental contents in a bamboo salt during the manufacturing steps as well as these contents in various bamboo salts and other salts. After the first step, contents of Li and Sr in the bamboo salt were increased in comparison with those in the raw material, bay salt. As the next steps continued, contents of K, Ca and Ba were continuously increased. At the completion of the final step, contents of Mg and P were decreased and those of Cu, Mn and Mo were gradually increased. Bamboo salts contained lower contents of Mg, Al, B, and P, but higher contents of K, Ca, Fe, Cu, Mn, Zn, Li, Ba, Sr and Mo than bay salt.

• Molecules and Cells
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• v.21 no.2
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• pp.192-196
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• 2006

Salt tolerance was evaluated at the young seedling stage of rice (Oryza sativa L.) using recombinant inbred lines (MG RILs) from a cross between Milyang 23 (japonica/indica) and Gihobyeo (japonica). 22 of 164 MG RILs were classified as tolerant with visual scores of 3.5-5.0 in 0.7% NaCl. Interval mapping of QTLs related to salt tolerance was conducted on the basis of the visual scores at the young seedling stage. Two QTLs, qST1 and qST3, conferring salt tolerance, were detected on chromosome 1 and 3, respectively, and the total phenotypic variance explained by the two QTLs was 36.9% in the MG RIL population. qST1 was the major QTL explaining 27.8% of the total phenotypic variation. qST1 was flanked by Est12~RZ569A, and qST3 was flanked by RG179~RZ596. The detection of new QTLs associated with salt tolerance will provide important information for the functional analysis of rice salt tolerance.

• Nuclear Engineering and Technology
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• v.56 no.3
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• pp.922-932
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• 2024

This paper presents the design features and preliminary design analysis results of the Wielenga Innovation Static Salt Reactor (WISSR). The WISSR incorporates features that make it both flexible and inherently safe. It is based on innovative technology that controls a nuclear reactor by moving molten salt fuel into or out of the core. The reactor is a low-pressure, fast spectrum transuranic (TRU) burner reactor. Inherent shutdown is achieved by a large negative reactivity feedback of the liquid fuel and by the expansion of fuel out of the core. The core is made of concentric, thin annular fuel chambers containing molten fuel salt. A molten salt coolant passes between the concentric fuel chambers to cool the core. The core has both fixed and variable volume fuel chambers. Pressure, applied by helium gas to fuel reservoirs below the core, pushes fuel out of a reservoir and up into a set of variable volume chambers. A control system monitors the density and temperature of the fuel throughout the core. Using NaCl-(TRU,U)Cl₃ fuel and NaCl-KCl-MgCl₂ coolant, a road-transportable compact WISSR core design was developed at a power level of 1250 MWt. Preliminary neutronics and thermal-hydraulics analyses demonstrate the technical feasibility of WISSR.

• Journal of the Korean Society of Food Culture
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• v.17 no.1
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• pp.70-77
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• 2002

Jangachi(salted and fermented vegetable) has been made by Korean traditionally using several kinds of vegetables, which is a good source of variety of nutrients and vitamins. There are many methods for making Jangachi. Generally soy sauce Jangachi is made through two steps. First, as a pretreatment, vegetables are soaked in salt water. Second, soaked vegetables are fermented in various ingredients like soy sauce, sugar, garlic, ginger and so on. This study was performed to observe changes in contents of chemical components and sensory evaluation of pretreated perilla leaf. Perilla leaf was soaked in water with different levels of salt concentration(2, 5 and 8 %) and soaking time(1, 3 and 5 days). The optimal level of salt and soaking time was determined with the results of sensory evaluation by response surface methodology and analysis of composition. The moisture contents decreased as the levels of salt and soaking time increased. The moisture content of untreated sample was 87.5 % and when soaked for 5 days in the water of 8 % salt concentration, it became 78.27 %. pH of Perilla leaf was high in high levels of salt concentration and short soaking time. Total acidity was so opposite to pH that was low in high levels of salt concentration and short soaking time. In the water of 8 % salt concentration, total acidity was 0.14 % when soaked for 1 day, 0.20 % for 3 days and 0.30 % for 5 days. Salt contents became greater as the soaking time increased. As the results of puncture test, soaked Perilla leaf's toughness increased as the levels of salt increased and soaking time decreased. Among the sensory attributes, greenness increased as the levels of salt concentration increased when soaked for more than 3 days. Saltiness and bitterness became greater as the levels of salt concentration increased. Perilla flavor decreased with the short soaking time. Off-flavor increased with the increased levels of soaking time and decreased salt concentration when soaked for more than 3 days. Toughness decreased as the levels of soaking time increased. Crispness increased with the increased levels of salt concentration. The condition of pretreated Perilla was optimum when it soaked for 42 hours in 4 % salt concentration.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.4
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• pp.525-532
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• 2009

The purpose of this study was to compare the ability of Northeast Asians to discriminate the salinity in salt solution and foods, and to compare their preference of salinity. Panels of Korean, Japanese and Chinese evaluated three kinds of samples that contained different level of salt such as salt solutions, julienned radish salad, Bulgogi. The salt levels had been manipulated to produce five samples of each one. The salt solutions were prepared by adding 0.3%, 0.7%, 1.1%, 1.5%, 1.9% salt into water. Different levels of salt in Julienned radish salad and Bulgogi were prepared by adding 0.5%, 1.5%, 2.5%, 3.5%, 4.5% salt to the recipe. The results of this study showed that the three ethnic groups had significant differences in their ability to distinguish the intensity of salinity in solutions containing a high contents of salt(1.5~1.9%). According to the regression analysis, Koreans(a=1.050) turned out to be the most able to detect the intensity of salinity, compared to the Japanese (a=0.988) and Chinese (a=0.807). All ethnic groups preferred a salt concentration of 0.3%, and the preference for this concentration was lower in Japanese than in Koreans and Chinese. There were significant differences in the perception of salinity in the julienned radish salad containing more than 3.5% salt between Koreans and Chinese. Koreans (a=1.168) appeared to be the most able to detect the intensity of salinity, compared to the Japanese (a=0.908) and Chinese (a=0.793). Both Koreans and Japanese had the strongest preference for the julienned radish salad containing a 1.5% salt concentration, while the Chinese preferred a salt concentraion of 2.5%. The ability of ethnic groups to detect the salinity in Bulgogi were significantly different at high salt -concentrations (more than 3.5%), and the awareness of salinity was as fallows : Koreans(a=0.161) > Japanese (a=0.896) > Chinese (a= 0.845). Koreans and Japanese had a higher preference or the Bulgogi containing a salt concentration of 1.5%, and the Chinese had higher preference at a salt concentration of 2.5%.

• Molecules and Cells
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• v.39 no.2
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• pp.111-118
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• 2016

MiR399f plays a crucial role in maintaining phosphate homeostasis in Arabidopsis thaliana. Under phosphate starvation conditions, AtMYB2, which plays a role in plant salt and drought stress responses, directly regulates the expression of miR399f. In this study, we found that miR399f also participates in plant responses to abscisic acid (ABA), and to abiotic stresses including salt and drought. Salt and ABA treatment induced the expression of miR399f, as confirmed by histochemical analysis of promoter-GUS fusions. Transgenic Arabidopsis plants overexpressing miR399f (miR399f-OE) exhibited enhanced tolerance to salt stress and exogenous ABA, but hypersensitivity to drought. Our in silico analysis identified ABF3 and CSP41b as putative target genes of miR399f, and expression analysis revealed that mRNA levels of ABF3 and CSP41b decreased remarkably in miR399f-OE plants under salt stress and in response to treatment with ABA. Moreover, we showed that activation of stress-responsive gene expression in response to salt stress and ABA treatment was impaired in miR399f-OE plants. Thus, these results suggested that in addition to phosphate starvation signaling, miR399f might also modulates plant responses to salt, ABA, and drought, by regulating the expression of newly discovered target genes such as ABF3 and CSP41b.