• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2018.10a
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• pp.530-532
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• 2018

Digital imaging equipment has been used for a variety of purposes in a wide range of society and has become an important element of the fourth industrial revolution. However, there are various causes of noise in the process of transmitting / receiving data and processing of the equipment, thus affecting the accuracy and reliability of the equipment. In this paper, we propose an image restoration algorithm based on pixel range set by standard deviation to effectively remove Salt and Pepper noise. In the conventional methods, the performance degrades in the edge and high frequency components of the image. However, the proposed method has better noise reduction performance than the conventional method by performing the noise elimination considering the image boundary. It has confirmed that the performance of such PSNR and magnified image, the experimental results showed that the proposed algorithm superior compared to existing methods.

• Journal of the Korean Society of Food Culture
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• v.34 no.1
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• pp.53-60
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• 2019

This study investigated the sensory characteristics and antioxidative activity of the reduced salt dried bulgogi bibimbap containing AF-343, a dandelion-derived compound extract. A sample with a 30% reduced salt had a sodium amount of 659.01 mg, which was significantly lower than that of the sample before the reduction (p<0.05). The textural hardness of the SW (Standard sample with the AF-343), showed the lowest value of $1.03N/cm^2$, indicating that the AF-343-containing sample could have a slightly softer texture than the non-containing sample. In the analytical sensory test, the AF-343-containing samples showed a synergistic effect on the aroma and flavor of bulgogi, with values of 5.7 and 8.4, respectively, which were significantly higher than that of the non-containing sample group (4.3 and 4.4, respectively). The hardness by the sensory test was slightly hard with values of 7.2-8.1 in all samples, indicating that textural improvement was needed. In the acceptance test, all the samples scored with slightly lower values of 4-5 points, highlighting the need for future studies to improve the sensory characteristics of dried bibimbap. The flavonoid contents of AF-343-containing SW and RW sample groups were 68.21 and 64.31 mg GAE/100 g, respectively, which were significantly higher than those of the samples without AF-343 (49.06 and 44.82 mg GAE/100 g, respectively) (p<0.05). The ABTS and DPPH radical scavenging activities were similar to those of the flavonoid contents. As a result, in the production of AF-343-containing reduced-salt dried bulgogi bibimbap, more study on the textural improvement will be needed to achieve better palatability.

• Journal of Electrochemical Science and Technology
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• v.14 no.1
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• pp.75-84
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• 2023

The accumulation of spent carbide (YG8), not only pollutes the environment but also causes waste of tungsten, cobalt and other rare metal resources. To better address this issue, we proposed a combined electrochemical separation process of low-temperature aqueous solution and high-temperature molten salt for tungsten and cobalt. H₂WO₄ was obtained from spent carbide in an aqueous solution, and we calcined it to obtain WO₃, which was used as a raw material to obtain tungsten by using molten salt electrodeposition. The influence of the current efficiency and the electrochemical behavior of the discharge precipitation of W(VI) were also studied. The calcination results showed that the morphology of WO₃ was regular and there were no other impurities. The maximum current efficiency of 82.91% was achieved in a series of electrodeposition experiments. According to XRD and SEM analysis, the recovered product was high purity tungsten, which belongs to the simple cubic crystal system. In the W(VI) reduction mechanism experiments, the electrochemical process of W(VI) in NaCl-Na₂WO₄-WO₃ molten salt was investigated using linear scanning voltammetry (LSV) and chronoamperometry in a three-electrode system. The LSV showed that W(VI) was reduced at the cathode in two steps and the electrode reaction was controlled by diffusion. The fitting results of chronoamperometry showed that the nucleation mechanism of W(VI) was an instantaneous nucleation mode, and the diffusion coefficient was 7.379×10^-10 cm²·s^-1.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.4
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• pp.344-352
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• 1984

In recent years, the occurrence of nitrosamine, which are produced by the interaction of nitrite and secondary amine, in foods has been the subject of considerable interest and controversy. In this experiment, changes in nitrate, nitrite, TMAO, TMA and DMA nitrogen of salted and dried corvenia, which were incorporated with sodium benzoate, ascorbic acid, cysteine and tetracycline in salt, during processing and storage were analyzed. Levels of nitrate nitrogen was decreased while those of nitrite was increased in salted and dried products during processing and storage, but sample was incorporated with ascorbic acid, cysteine and sodium benzoate in salt inhibited the reduction of nitrate to nitrite while with tetracycline in salt accelerated this reduction in salted and dried products during processing and storage. Contents of TMAO nitrogen in all salted and dried products as well as in the control was decreased, but was increased during storage, while TMA nitrogen was increased in salted and dried products during processing and storage. Contents of DMA nitrogen was increased in all salted and dried products during processing and storage, DMA contents of raw in the control was increased to more than 11.6 times after storage for 30 days, but sample was incorporated with ascorbic acid, cysteine and sodium benzoate in salt inhibited the production of DMA nitrogen while with tetracycline in salt accelerated in salted and dried products during processing and storage.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.35 no.3
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• pp.219-228
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• 2009

This study was performed to evaluate a deodorant body wash with 1.0 wt% of triclosan and 0.4 wt% of bamboo salt, which have an inhibitory effect on axillary malodor. In this studies, in vitro antibacterial study and the clinical study, which was designed by randomized assignment, double-blind and cross-over, were performed. In the antibacterial study, test sample, which was body wash having 1.0 wt% of triclosan and 0.4 wt% of bamboo salt, have a potent antibacterial effect on Corynebacterium glutamicum, Corynebacterium xerosis, Corynebacterium jeikeium. In the clinical study, test sample has a potent and significant deodorizing effect on axillary malodor and an antibacterial efficacy. And its efficacy was maintained for 9 h at least. There was no side effect during the period of clinical study. Consequently, body wash, containing 1.0 wt% of triclosan and 0.4 wt% of bamboo salt, has the effectiveness and the safety about axillary malodor reduction.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.46 no.5
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• pp.387-394
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• 2001

Blackgram (Vigna mungo) is more salt tolerant than mungbean (Vigna radiata). This study was initiated to know whether the accumulation pattern of mineral ions in different plant parts plays a significant role in the differences in salt tolerance between the two Vigna species. Different mineral ions, viz. N, Cl, Na, K, Mg and Ca in different organs of two varieties of each of blackgram- Barimash-l (susceptible one) and Barimash-2 (tolerant one), and mungbean-Barimung-3 (tolerant one) and Barimung-4(susceptible one), were analyzed after growing with 0, 50, 75 and 100 mM NaCl solutions. The two crops showed a decreased but similar pattern of total N accumulation under saline conditions. The tolerant variety of both the crops showed a less reduction in total N than the susceptible one. Leaves showed the maximum while stem the minimum N, irrespective of levels of salinity. C $l^{[-10]}$ and N $a^{+}$ accumulation increased with the increasing salinity levels. Interestingly, similar to a halophyte, the salt tolerant blackgram exhibited conspicuously higher amount of N $a^{+}$ in the shoot than the salt-susceptible mungbean. However, the tolerant varieties showed less amount of N $a^{+}$ than the susceptible one, especially in blackgram. Seeds of both Vigna spp. accumulated the minimum amount of N $a^{+}$ than other plant parts. $K^{+}$ accumulation decreased by salinity in most of the plant parts, except seeds. Blackgram showed larger reduction in K than mungbean. The $Mg^{++}$ increased in leaves, petioles and stem by salinity while decreased in the roots, podshells and seeds in both the crops. Salinity increased $Ca^{++}$ accumulation in all plant-parts except roots of both Vigna spp. Apparently, the leaves of mungbean accumulated higher concentration of $Ca^{++}$ than blackgram. Varietal differences in the accumulation pattern of $K^{+}$, $Mg^{++}$ and $Ca^{++}$ were not clear. It was concluded that blackgram, presumably, possesses a similar salt tolerance mechanism to halophyte, and the pattern of accumulation of mineral ions in blackgram and mungbean was not fully ascribed to the differences in salinity tolerance between the two Vigna species.gna species.ies.s.ies.

• Korean Chemical Engineering Research
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• v.53 no.2
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• pp.145-149
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• 2015

The electrochemical behavior of $Nd_2O_3-La_2O_3-NiO$ mixed oxide including rare earth resources has been studied to synthesize $La_{0.5}Nd_{0.5}Ni_5$ alloy in a LiCl molten salt. The $Nd_2O_3-La_2O_3-NiO$ mixed oxide was converted to $NiNd_2O_4$ (spinel) and $LaNiO_3$ (perovskite) structures at a sintering temperature of $1100^{\circ}C$. The spinel and perovskite structures led a speed-up in the electrolytic reduction of the mixed oxide. Various reaction intermediates such as Ni, $NiLa_2O_4$ were observed during the electrochemical reduction by XRD analysis. A possible reaction route to $La_{0.5}Nd_{0.5}Ni_5$ in the LiCl molten salt was proposed based on the analysis result.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.753-760
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• 2011

This study was carried out to investigate the effects of various kinds of commercial salts, including Hanju salt, Deep sea water salt, $Salicornia$ $herbacea$ salt, Guwoon salt, Bamboo salt and salt replacement for the reduction of Na concentration in $kimchi$. The fermentative characteristics of these salts were determined during the fermentation at $10^{\circ}C$. $kimchi$ using a salt replacement and with $Salicornia$ $herbacea$ salt showed slow changes in their pH values. The use of salt replacement showed the lowest level(0.97%) of the retardation of $kimchi$ fermentation. For the preparation of $kimchi$ that used a low Na, chemical and microbial changes were investigated during the fermentation of process, examining preparations with both table salt and a salt replacement(CS-17). The salinity level of $kimchi$ prepared with table salt(control) and the salt replacement (CS-17) were 2.17~2.5% and 1.72~1.99% during fermentation, respectively. The Na contents of $kimchi$ with CS-17(562.5 mg%) showed a lower level than that with table salt(879.0 mg%). The growth of Leuconostoc sp. was highest ($1.5{\times}10^8$ cfu/g) in $kimchi$ with CS-17 at 6 day-fermentation, but the highest level($2.3{\times}10^7$ cfu/g) in $kimchi$ with table salt was at 7dayfermentation. The cells of $Lactobacillus$ sp. in the $kimchi$ prepared with CS-17 and table salt increased to $3.0{\times}10^8$ cfu/g and $6.0{\times}10^7$ cfu/g at 8day-fermentation, respectively. It was concluded that the use of CS-17 could reduce Na levels in $kimchi$ and mitigate over-maturation.

• Korean Chemical Engineering Research
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• v.52 no.3
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• pp.279-288
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• 2014

Nuclear energy is expected to meet the growing energy demand while avoiding CO2 emission. However, the problem of accumulating spent fuel from current nuclear power plants which is mainly composed of uranium oxides should be addressed. One of the most practical solutions is to reduce the spent oxide fuel and recycle it. Next-generation fuel cycles demand innovative features such as a reduction of the environmental load, improved safety, efficient recycling of resources, and feasible economics. Pyroprocessing based on molten salt electrolysis is one of the key technologies for reducing the amount of spent nuclear fuel and destroying toxic waste products, such as the long-life fission products. The oxide reduction process based on the electrochemical reduction in a LiCl-$Li_2O$ electrolyte has been developed for the volume reduction of PWR (Pressurized Water Reactor) spent fuels and for providing metal feeds for the electrorefining process. To speed up the electrochemical reduction process, the influences of the feed form for the cathode and the type of anode shroud on the reduction rate were investigated.

• Korean Journal of Adult Nursing
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• v.16 no.4
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• pp.556-565
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• 2004

Purpose: According to Lazarus & Folkman (1984), appraising a stressor as a threat is associated with negative psychological and physical adjustment, whereas appraising a stressor as a challenge is positive psychological and physical adjustment. This study examined how cognitive appraisal of PTCA(heart disease threat and treatment appraisal) related to the cardiac risk reduction behaviors(smoking cessation, low salt and low cholesterol diet, regular exercise and stress management) 6 weeks following discharge. Method: Data were collected from 50 subjects with successful primary PTCA. Result: Heart disease threat was negative related to treatment appraisal (r=-0.240, p=0.046). Psychological well-being was negative related to heart disease threat (r=-0.317, p=0.012) and positive related to treatment appraisal(r=0.402, p=0.002). The cardiac risk reduction behaviors score was negative related to heart disease threat(r= -0.296, p=0.018) and positive related to treatment appraisal(r=-0.291, p=0.020). Conclusion: More negative appraisal was related to lower the cardiac risk reduction behaviors score. But more positive appraisal was related to higher the cardiac risk reduction behaviors score. So, there is a need to develop the cognitive-behavioral intevention that increase the coping strategy to replace with positive appraisal.