• Asian-Australasian Journal of Animal Sciences
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• v.27 no.1
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• pp.101-114
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• 2014

While there are persistent rumors that the consumption of goat meat dishes increases blood pressure, there is no scientific evidence to support this. Two experiments were conducted to clarify whether or not blood pressure increases in conjunction with the consumption of goat meat dishes. In experiment 1, 24 Dahl/Iwai rats (15 weeks old, body weight $309.3{\pm}11.1$ g) were evenly separated into 4 groups. The control group (CP) was fed a diet containing 20% chicken and 0.3% salt on a dry matter basis. The goat meat group (GM) was fed a diet containing 20% goat meat and 0.3% salt. The goat meat/salt group (GS) was fed a diet containing 20% goat meant and 3% to 4% salt. The Okinawan mugwort (Artemisia Princeps Pampan)/salt group (GY) was fed a diet containing 20% goat meat, 3% to 4% salt and 5% of freeze-dried mugwort powder. The experiment 1 ran for a period of 14 weeks during which time the blood pressure of the animals was recorded. The GS, and GY groups consumed significantly more water (p<0.01) than the CP and GM groups despite the fact that their diet consumption levels were similar. The body weight of animals in the CP, GM, and GS groups was similar while the animals in the GY group were significantly smaller (p<0.01). The blood pressure in the GM group was virtually the same as the CP group throughout the course of the experiment. In contrast, while the blood pressure of the animals in the GS and GY group from 15 to 19 weeks old was the same as the CP group, their blood pressures were significantly higher (p<0.01) after 20 weeks of age. The GY group tended to have lower blood pressure than the GS group. In experiment 2, in order to clarify whether or not the increase in blood pressure in the GS group and the GY group in experiment 1 was caused by an excessive intake of salt, the effects on blood pressure of a reduction of salt in diet were investigated. When amount of salt in the diet of the GS and GY group was reduced from 4% to 0.3%, the animal's blood pressure returned to normotensive. These results indicate that, as in the case of chicken consumption, prolonged consumption of goat meat does not cause increased blood pressure, rather the large amount of salt used in the preparation of goat meat dishes is responsible for the increase in blood pressure.

• Resources Recycling
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• v.15 no.2 s.70
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• pp.32-36
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• 2006

Magnesium has been used as light and functional material, and its demand is increasing as a material for automobile engine and for mobile phone or notebook PC case. Fused salt electrolysis and thermal reduction are regarded as main methods for the extraction of magnesium, and choice for the method is firstly according to raw material. In this study, magnesium metal is obtained by an electrolysis of magnesium chloride. Two types of fused salt mixtures were used as electrolyte and electrolyzed at 7V with a graphite anode having the same depth, and their results were compared with each other. A mixed salt of $KCl/NaCl/MgCl_2$ was the more effective than $KCl/NaCl/CaCl_2/CaF_2/MgCl_2$ in current efficiency through the experiments at $760^{\circ}C$. Purity of the prepared magnesium metal was above 98%. Some basic data for scale-up of the magnesium electrolysis equipment, which would be necessary for a commercialization, could be obtained.

• Korean Journal of Materials Research
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• v.15 no.3
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• pp.155-160
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• 2005

The electrolytic reduction of spent oxide fuel involves the liberation of oxygen in a molten LiCl electrolyte, which results in a chemically aggressive environment that is very corrosive fir typical structural materials. So, it is essential to choose the optimum material f3r the process equipment handling molten salt. In this study, the corrosion behavior of Al-Y coated Haynes 263 in a molten salt of $LiCl-Li_2O$ under oxidation atmosphere was investigated at $650^{\circ}C$ for $72\~168$ hours. The corrosion rate of Al-Y coated Haynes 263 was low while that of bare Haynes 263 was high in a molten salt of $LiCl-Li_2O$. Al-Y coated Haynes 263 improved the corrosion resistance better than bare Haynes 263 alloy. An Al oxide layer acts as a protective film which Prohibits Penetration of oxygen. Corrosion Products were formed $Li(Ni,Co)O_2$ and $LiTiO_2$ on bare Haynes 263, but $LiAlO_2,\;Li_5Fe_5O_8\;and\;LiTiO_2$ on Al-Y coated Haynes 263.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.24 no.4
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• pp.474-480
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• 2020

With the advent of the Fourth Industrial Revolution, many new technologies are being utilized. In particular, video signals are used in various fields. However, when transmitting and receiving video signals, salt and pepper noise and additive white Gaussian noise (AWGN) occur for multiple reasons. Failure to remove such noise when performing image processing can cause problems. Generally, filters such as CWMF, MF, and AMF remove noise. However, these filters perform somewhat poorly in the high-density noise domain and cause smoothing, resulting in slightly lower retention of the edge components. In this paper, we propose an algorithm by effectively eliminating salt and pepper noise using a modified weight filter using standard deviation. In order to prove the noise reduction performance of the proposed algorithm, we compared it with the existing algorithm using PSNR and magnified images.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.24 no.10
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• pp.1255-1261
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• 2020

Currently, the spread of mobile devices is gradually increasing. Accordingly, various techniques using images or photos are actively being researched. However, image data generates noise for complex reasons, and the accuracy of image processing increases according to the performance of removing noise. Therefore, noise reduction is one of the essential steps. Salt and pepper noise is a typical impulse noise in the image, and various studies are being conducted to remove the noise. However, existing algorithms have poor noise rejection performance in high frequency areas, and average filters have blurring. Therefore, in this paper, we propose an algorithm that effectively removes salt and pepper noise in the high frequency region as well as the low frequency region using entropy. For objective and accurate judgment of proposed algorithms, MSE and PSNR were used to compare and analyze existing algorithms.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.878-887
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• 2012

This study investigated the fermentative characteristics and immunomodulating activity in Kimchi added with various salts (salt replacement and herb-salt with Acanthopanax senticosus and Glycyrrhizae uralensis) for the reduction of Na concentration in Kimchi. Kimchi using a salt replacement and herb-salt showed a higher level of acidity (0.8~0.84%) than that of the control (0.7%) at 7-day fermentation. Kimchi using a salt replacement and herb-salt showed a lower level of salinity (1.72~1.98%) than that of control (2.3~2.57%) during fermentation. The growth of Lactobacillus spp. and Leuconostoc spp. recorded the highest level ($2.3{\times}10^8$ and $2.8{\times}10^6cfu/g$, respectively) in control at 6 day-fermentation. However, those levels in Kimchi prepared with salt replacement and herb-salt were $3.5{\sim}5.4{\times}10^8$ and $6.1{\times}10^6cfu/g$, respectively. It is assumed that the high level of acidity of Kimchi prepared with salt replacement and herb-salt was caused by the increase in the growth of Lactobacillus spp. and Leuconostoc spp.. When the macrophage stimulating activity of salt replacement kimchi (Salt-R kimchi) supplemented with hot-water extract from Acanthopanax sentisus (AS) or Glycyrrhiza uralensis (GU) was investigated on aging period, Salt-RA kimchi with AS 5% at 6 days (2.78-fold of saline control at $100{\mu}g/m{\ell}$) and Salt-RG kimchi with GU 5% at 9 days (2.02-fold) significantly increased compared to the Salt-RA kimchi without AS or GU. In addition, Salt-RAG kimchi with AS 3% and GU 3% improved the bitter taste of Salt-RA and potently stimulated the macrophage at 6 days (1.28-fold of Salt-R kimchi) even though its activity was lower than Salt-RA (5%, 1.39-fold).

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2012.05a
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• pp.1061-1062
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• 2012

• Proceedings of the Korean Nuclear Society Conference
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• 2004.10a
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• pp.816-817
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• 2004

• 한국전기화학회:학술대회논문집
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• 2004.04a
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• pp.54-54
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• 2004

• Proceedings of the Korean Nuclear Society Conference
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• 2002.10a
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• pp.318-318
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• 2002