• Proceedings of the Korean Nuclear Society Conference
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• 2002.10a
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• pp.338.1-338
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• 2002

• Proceedings of the Korean Ceranic Society Conference
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• 2002.10a
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• pp.60.2-60
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• 2002

• Bulletin of the Korean Chemical Society
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• v.34 no.2
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• pp.363-364
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• 2013

• Proceedings of the Korean Radioactive Waste Society Conference
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• 2018.05a
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• pp.409-410
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• 2018

• Korean Journal of Community Nutrition
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• v.19 no.5
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• pp.425-435
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• 2014

Objectives: The purpose of this study was to develop a Na-reduction education program and apply it for cooks who prepare meals in day-care centers. To development of the program was based on increasing the self-awareness of salinity, eating behaviors and enforcing skills of low-Na cooking. Methods: The study was carried out from April to October in 2013, fifty five cooks participated in this program. The Na reduction program composed of 4 sessions of education which included a 90-minute lecture and self-reevaluation of personal salt-sensitivity degree and three low Na recipe cooking classes. In order to measure the effectiveness of the program, the pretest and posttest of salinity of the soups provided by day care centers was conducted at registration and 5 month after the program with the same menu. Results: After the conduct of the program, salimeter using rate was increased from 8.2% to 94.6% after the program and the other measuring instruments using rate was gradually increased. We observed that the score on eating behaviors increased 1.51 points from 38.80 to 40.31 after the intervention program (p < 0.001). Further, increased knowledge and skill provided by the intervention program resulted in improved Na-reduction cooking capability. According to the results from analyzing the soup salinity, the salinity in watery soup was significant reduced from 0.556 to 0.449 0.107 and soybean-paste soup was significant reduced from 0.669 to 0.551 after the intervention program (p < 0.001). Conclusions: As the result of fact, the intervention programs that was based on self-reevaluation, to enforce practical skill and consciousness was effective to serve low sodium menu at day care centers.

• Food Science and Preservation
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• v.24 no.6
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• pp.771-777
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• 2017

Although Doenjang is a representative traditional fermented food in Korea, made mainly from soybeans, it has been classified into a food group identified as having high sodium in the National Health and Nutrition Examination. It is necessary to develop a low sodium Doenjang to prevent the excessive sodium intake which may cause various diseases. However, the development of Doenjang with low sodium, without significant changes on quality, is an ongoing challenge. Therefore, the experiment was designed to reduce the salt content of the soaking water to 12.5-45%. The pH, saltiness. moisture, sodium, color, amino-type nitrogen, free amino acids and constituent amino acids composition of Doenjang were investigated to determine the effect of this salt reduction on the sensory quality of Doenjang. The reduction of sodium did not affect the pH, moisture and saltiness, and this changed maintained the same range as the control. The sodium content was reduced proportionally, and the amino acid nitrogen level was 500 mg%. Therefore, this study considered that a reduction of 25% of salt in the soaking water does not affect the quality of the Doenjang while reducing the sodium content of the final Doenjang.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2008.05a
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• pp.543-546
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• 2008

In the present study, the effect of cold reduction ratio on the spherodization rate of SK85 high carbon steel sheet was investigated. High carbon steel sheet fabricated by POSCO was soaked at $800^{\circ}C$ for 2 hr in a box furnace and then treated at $570^{\circ}C$ for 5 min in a salt bath furnace followed by water quenching to obtain a fine pearlite structure. Cold rolling was conducted on the sheets of fine pearlite by reduction ratios of 20, 30, and 40 % and heat treatment for spheroidization was carried out at $720^{\circ}C$ for the various time intervals from 0.1 to 32 hrs. Area fraction of spheroidized cementite was measured with an image analyzer as a function of cold reduction ratios and duration times.

• Corrosion Science and Technology
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• v.6 no.6
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• pp.304-307
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• 2007

As to the reflection electrode of LCD (liquid crystal displays), silver-copper-gold alloy (hereafter, it is called as ACA (Ag98%, Cu1%, Au1%)) is an effective material of which weathering resistance can be improved more compared with pure silver. However, there is a problem that gold remains on the substrate as residues when ACA is etched in cerium ammonium nitrate solution or phosphoric acid. Gold can not be etched in these etchants as readily as the other two alloying elements. Gold residue has actually been removed physically by brushing etc. This procedure causes damage to the display elements. Another etchant of iodine/potassium iodide generally known as one of the gold etchants can not give precise etch pattern because of remarkable difference in etching rates among silver, copper and gold. The purpose of this research is to obtain a practical etchant for ACA alloy. The results are as follows. The cyanogen complex salt of gold generates when cyanide is used as the etchant, in which gold dissolves considerably. Oxygen reduction is important as the cathodic reaction in the dissolution of gold. A new etchant of sodium cyanide / potassium ferricyanide whose cathodic reduction is stronger than oxygen, can give precise etch patterns in ACA alloy swiftly at room temperature.

• Resources Recycling
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• v.21 no.3
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• pp.74-83
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• 2012

Rare earth metals have been made from rare earth compounds which were prepared from rare earth ore concentrates through successive processes such as leaching(i.e. extraction of rare earth elements to liquid media), separation, purification, precipitation. Here, process for treating monazite and bastnasite ore concentrates were briefly reviewed, and metallothermic reduction and fused salt electrolysis methods were introduced as the extraction technologies for rare earth metals.

• Journal of Powder Materials
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• v.19 no.1
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• pp.60-66
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• 2012

In this study, Platinum(Pt) nanoparticles were synthesized by using polyol process which is one of the liquid phase reduction methods. Dihydrogen hexachloroplatinate (IV) hexahydrate $(H_2PtCl_6{\cdot}6H_2O)$, as a precursor, was dissolved in ethylene glycol and silver nitrate ($AgNO_3$) was added as metal salt for shape control of Pt particle. Also, polyvinylpyrrolidone (PVP), as capping agent, was added to reduce the size of particle and to separate the particles. The size of Pt nanoparticles was evaluated particle size analyzer (PSA). The size and morphology of Pt nanoparticles were observed by transmission electron microscopy (TEM) and high resolution TEM (HRTEM). Synthesized Pt nanoparticles were studied with varying time and temperature of polyol process. Pt nanoparticles have been successfully synthesized with controlled sizes in the range 5-10 and 20-40 nm with cube and multiple-cube shapes.