• Food Science and Industry
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• v.49 no.2
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• pp.8-17
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• 2016

Sodium is a component of salt and naturally taken in the process of taking in table salt. For food processing, salt is very important. In general, salt adds flavor and taste including a salty taste and rheologically, it plays an important role in forming tissues. Also, it helps in improving preservability of food by controling growth of microorganisms. But excessive intake of salt has been blamed for outbreak of high blood pressure, heart disease, stroke, osteoporosis, kidney stone, stomach cancer and others. For this reason, there are active efforts to reduce sodium of processed foods all around the world. In Korea, a guideline for sodium reduction in 27 items and 44 kinds of foods including confectionery was suggested as part of the 'processed food sodium reduction guideline development project', which has been conducted since 2012.

• Journal of Information Processing Systems
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• v.14 no.2
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• pp.539-551
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• 2018

Images are unavoidably contaminated with different types of noise during the processes of image acquisition and transmission. The main forms of noise are impulse noise (is also called salt and pepper noise) and Gaussian noise. In this paper, an effective method of removing mixed noise from images is proposed. In general, different types of denoising methods are designed for different types of noise; for example, the median filter displays good performance in removing impulse noise, and the wavelet denoising algorithm displays good performance in removing Gaussian noise. However, images are affected by more than one type of noise in many cases. To reduce both impulse noise and Gaussian noise, this paper proposes a denoising method that combines adaptive median filtering (AMF) based on impulse noise detection with the wavelet threshold denoising method based on a Gaussian mixture model (GMM). The simulation results show that the proposed method achieves much better denoising performance than the median filter or the wavelet denoising method for images contaminated with mixed noise.

• Macromolecular Research
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• v.17 no.2
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• pp.104-109
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• 2009

Solid-state facilitated, olefin transport membranes were prepared by complexation of poly(styrene-b-iso-prene-b-styrene) (SIS) block copolymer and silver salt. Facilitated olefin transport was not observed up to a silver mole fraction of 0.14, representing a threshold concentration, above which transport increased almost linearly with increasing silver salt concentration. This was because firstly the silver ions were selectively coordinated with the C=C bonds of PI blocks up to a silver mole fraction of 0.20, and secondly the coordinative interaction of the silver ions with the aliphatic C=C bond was stronger than that with the aromatic C=C bond, as confirmed by FT-Raman spectroscopy. Small angle X-ray scattering (SAXS) analysis showed that the cylindrical morphology of the neat SIS block copolymer was changed to a disordered structure at low silver concentrations ($0.01{\sim}0.02$). However, at intermediate silver concentrations ($0.15{\sim}0.20$), disordered-ordered structural changes occurred and finally returned to a disordered structure again at higher silver concentrations (>0.33). These results demonstrated that the facilitated olefin transport of SIS/silver salt complex membrancs was significantly affected by their coordinative interactions and nano-structural morphology.

• Corrosion Science and Technology
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• v.15 no.5
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• pp.203-208
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• 2016

DC potential drop technique was employed during the slow strain rate tests to study the hot salt stress corrosion crack (HSSCC) initiation at 300 and $400^{\circ}C$. Threshold stresses for HSSCC initiation were found to about 88 % of the yield strength at both temperatures, but the time from crack initiation to final failure (${\Delta}t_{scc}$) decreased significantly with temperature, which reflects larger tendency for brittle fracture and secondary cracking. The brittle fracture features consisted of transgranular cracking through the primary ${\alpha}$ grain and discontinuous faceted cracking through the transformed ${\beta}$ grains.

• Environmental Engineering Research
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• v.15 no.2
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• pp.85-91
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• 2010

Romania aims to adopt and implement the European Union's legislation, also including that for the field of water management. Like other countries, groundwater in Romania is locally polluted from point sources, such as leaking landfills, as well as from diffuse pollution sources, include fertilizers, pesticides and leakages from sewers, in urbanized areas. Diffuse pollution can also occur indirectly, by over-exploitation of groundwater wells, resulting in salt water intrusion, as well as from mining and exploitation of mineral aggregates. Romania has quite an intensive monitoring scheme to measure groundwater quality in phreatic and confined aquifers. The purpose of the work resumed in this paper was to derive natural background levels (NBL) for groundwater in order to distinguish the natural elevated concentrations of some substances (natural phenomena) from point and diffuse pollution (anthropogenic phenomena). Based on these NBLs, threshold values (TV) for groundwater will be set according to the requirements of the European Water Framework Directive and the related Groundwater Directive. This paper describes the results of a study for the derivation of NBL and TV in a pilot Groundwater Body. Also, the process and draft results for extrapolating this work for all Romanian groundwater bodies is explained, as well as points for future consideration with respect to monitoring and management.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.21 no.9
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• pp.1689-1696
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• 2017

In the process of obtaining and transmitting image, there is degradation of image due to various noise, and there have been many active studies ongoing to remove the noise added on the images. This thesis has proposed a switching filter processing by the types of noise in order to remove the complex noise added on images. When the center value of local mask is damaged by AWGN based on the noise judgment, the threshold value is applied on standard deviation of local mask to process by applying different weight of weighted mask, and if the image is damaged by the salt and pepper noise, the local mask is subdivided into 4 directions, and processed by applying cubic spine interpolation in the direction with the least slat and pepper noise. Also, in order to evaluate the performance of proposed filter algorithm, the study conducted comparison among the existing methods and proposed filter using PSNR.

• Journal of Community Nutrition
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• v.8 no.4
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• pp.185-192
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• 2006

This study was performed to investigate factors affecting sensitivity and preference for salty tastes of Korean adult females. Sensitivity and preference for salty tastes were determined as detection threshold concentration of NaCl solution and the optimally-preferred NaCl concentration of the bean sprout soup, respectively. A self-administered questionnaire was used to obtain the information regarding general characteristics, self diagnosis of stress, health-related lifestyle practices, dietary habits and food preferences. Dietary intake using 24-hours recall and blood pressure were measured. Salty taste detection thresholds and optimally-preferred NaCl concentrations were 0.0197% and 0.357%, respectively. There was a significant positive correlation between the optimally-preferred salt concentration and age, despite no significant correlation between either sensitivity or preference for salty taste and sodium intake, which was 3,605mg/day. Those who had bread or cereal with milk as breakfast instead of a traditional Korean meal and those who preferred jjigae to soup had significantly higher NaCl preferences for bean sprout soup. Going to bed after midnight and skipping meals (${\geq}3/week$) decreased salty taste sensitivity without reaching statistical significance. Self awareness of one's own health, recent weight changes, family history of hypertension, sleep quality, getting-up time, rate of eating and other food preferences did not affect either perception. Stress level, TV watching, BMI and sodium intake did not have significant correlation to sensitivity or preference. Further research including a large number of well-controlled subjects and more accurate measurement of sodium intake should be directed to find other factors affecting salt preference and sensitivity in order to decrease Na intake and related diseases.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.1
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• pp.86-96
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• 1984

In order to provide basic data for food processors and to improve eating habits and healthy diets, four primary tastes and hot taste threshold of Koreans, physio-chemical properties of foods and food preference were investigated. The results of this study were as follows; 1. The recognition threshold concentration of four primary tastes was 0.016 % of salt, 0.245${\sim}$0.249 % of sweet, 0.004${\sim}$0.008 % of sour and 0.008${\sim}$0.012 % of bitter. Threshold concentration of hot taste was 170,000${\sim}$600,000 Scoville Heat Unit(S.H.U.) 2. The most acceptable tastes were 0.3 % saltiness in 0.375 % broth(at $60^{\circ}C$), 6 % sweetness in 2 % instant coffee(at $60^{\circ}C$) and 19.3 sugar-acid ratio(16.8 brix/0.8736 % citric acid) in 100 % valencia orange juice(at $20^{\circ}C$). 3. The salt concentrations of soup were 1.127 % in average. S. H. U. (scale of hot taste) of soybean sprout soup and spinach bean paste soup ranged between 12,500 and 47,500 equivalent to oleoresin capsicum content of 1.990${\sim}$5.911 (mg %). 4. 'Jigae' (Korean style stew) was the most favorable food and it was revealed that the father influences the formation of his children's eating habits.

• Journal of the Korean Society of Food Culture
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• v.5 no.4
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• pp.425-430
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• 1990

The taste describing terms of Monosodium glutamate(MSG) was surveyed by questionnaires, and the sensory threshold value of MSG solution was compared to those of other basic taste substances. The effects of MSG addition to the other basic tastes were also evaluated. From the 96 responders, the taste of MSG itself was expressed as greasy(58%) or nauseous(24%), but the taste expected when MSG was added to food was expressed as sapidity and relish(79%). From the sensory evaluation, the panel expressed greasy, bitter or sweet at the absolute threshold level(0.002 M) of MSG solution, but changed to greasy and salty at the recognition threshold level(0.006 M). When MSG was added to salt solution, it expanded the salty taste, but with citric acid solution it suppressed the sourness. When MSG was added to sugar solution, it expanded sweet taste at the lower concentration of MSG(0.01 M), but suppressed the sweet taste as MSG concentration increased.

• Journal of Korean Society of Forest Science
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• v.77 no.2
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• pp.178-185
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• 1988

This study is carried out for analyzing the factors causing several disasters occurring around beach area in order to set a plan for an afforestation which will fulfill its function as facilities for prevention of disasters and for relaxation around beach resort at Tong-ri, Pokil-my$\bar{o}$n, Wando-gun. The results are as follows : 1. The main wind direction was summer was SE. 2. The first class in the rate of frequency of the hourly average wind speed and the instantaneous wind speed in summer were 2.1-3.0m/sec (29.2%) and 1.1-2.0m/sec (30.6%) respectively. 3. The particle sizes of the dune sands was a little small (82.5% in 0.125 to 0.25mm, $D_{50}=0.178mm$). 4. The mineral composition and the chemical components were as follows : The main mineral : Quartz The accessary minerals : Calcite, Feldspars(Orthoclase), Sericite. The chemical components : $SiO_2$ ; 75.6%. $Al_2O_3$ ; 8.1%, CaO ; 7.76%, Ign. loss ; 6.8%, MgO ; 0.23%, $K_2O$ ; 0.72%, $Na_2O$ ; 0.41%, $Fe_2O_3$ ; 0.32%. 5. The threshold friction velocity equation for the diameter class of the dune sands was $y=4.191x^{0.221}$. 6. The amount of floating salt was maximum at the point of 65m away from beach line, dropped abruptly at 135m and remained almost same on its way to the inland. The equation of the amount of floating salt was $y=28.181{\times}(-0.369^x)$. 7. The amount of extracted salt(33%) in seawater in summer was the same as the one of the nearest seawater of Korea.