• Journal of Surface Science and Engineering
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• v.32 no.3
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• pp.208-210
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• 1999

A new additive for semi-brightness finish in nickel electroplating, having a quarternary ammonium salt structure, has been developed in this study. The effectiveness of the new additive was tested in laboratory-scale eletroplating tests as well as in a full-scale factory plating line. An examination of the plated surface showed that the new additive is as good as the one produced by the most commonly used additive in the nickel plating industry. The plated surface was examined by SEM, EPMA, and Reflectance Spectroscopy, and was found to be compatible to the one obtained with commercial additives. The new additive has a shelf life comparable with those of other commercially available additives. The additive developed in this study has an excellent potential to be used commercially.

• Journal of Surface Science and Engineering
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• v.32 no.3
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• pp.219-223
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• 1999

A new additive for semi-brightness finish in nickel electroplating, having a quarternary ammonium salt structure, has been developed in this study. The effectiveness of the new additive was tested in laboratory-scale eletroplating tests as well as in a full-scale factory plating line. An examination of the plated surface showed that the new additive is as good as the one produced by the most commonly used additive in the nickel plating industry. The plated surface was examined by SEM, EPMA, and Reflectance Spectroscopy, and was found to be compatible to the one obtained with commercial additives. The new additive has a shelf life comparable with those of other commercially available additives. The additive developed in this study has an excellent potential to be used commercially.

• Bulletin of the Korean Chemical Society
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• v.16 no.5
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• pp.458-461
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• 1995

The influence of adding counter-ion such as Na+ on the dimerization of the two sulphonated azo dyes, C.I. Acid Red 14 and C.I. Acid Red 17 in aqueous media has been studied spectrophotometrically. The observed hypochromic effect on increasing the amount of salt has been described. The dye concentration range where the dimerization equilibrium is applicable was chosen. No metachromatic behaviour was observed on changing the dye concentration and the amount of salt. This behaviour was attributed to the ability of the counter-ion to disrupt the structure of water as well as reducing the electrostatic repulsion forces between dye anions which will lead to the increase of aggregation tendency of the dye species.

• Proceedings of the Korean Radioactive Waste Society Conference
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• 2018.11a
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• pp.299-300
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• 2018

Electrochemical behaviors of Nb ion in the $LiCl-KCl-NbCl_5$ molten salt were examined. Cyclic voltammograms with different scan rates and scan range at $450^{\circ}C$ showed possible electrochemical redox reactions which were identified by comparison to the literature data. Peak potentials for each redox reaction were consistent with the literature, but some redox reactions were not clearly defined due to the formation of subchloride compound in chloride salt. The electrochemical behaviors of Nb ion related to the subchloride formation as well as Nb metal deposition will be investigated for the future work.

• Bulletin of the Korean Chemical Society
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• v.17 no.4
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• pp.358-362
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• 1996

The ionic strength dependent binding mode of 9-aminoacridine (9AA), a well-known DNA intercalator, to DNA is studied by flow linear dichroism, circular dichroism, fluorescence techniques and equilibrium dialysis. The DNA-bound 9AA exhibits spectral properties corresponding to the intercalative binding mode disregarding the salt concentrations; the angle between the long-axis transition moment of the 9AA molecule and DNA helix axis is calculated to be about 65°, indicating a significant deviation from the classical intercalation. At low salt concentrations, however, upwards bending curve in Stern-Volmer plot is observed (where 9AA is a fluorophore and DNA a quencher), indicating the coexistence of both static and dynamic quenching mechanisms or the existence of an additional binding site.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.20 no.6
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• pp.1215-1220
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• 2016

As society has developed rapidly toward a highly advanced digital information age, a multimedia communication service for acquisition, transmission and storage of image data as well as voice has being commercialized. However, image data is always corrupted by various noises during image processing, so researches for removing noises have been continued until now. There are diverse types of noise on the image including salt and pepper noise, AWGN, and mixed noise. Hence, the filter algorithm for the image recovery was proposed that salt and pepper noise was processed by linear interpolation, histogram weighted values and median filter after defining the noise to lessen the impact of mixed noise added in the image, and AWGN was processed by the pixel information of local mask establishing the weighted values in this study. In addition, the algorithm was compared with the conventional methods for objectively and used the PSNR(peak signal to noise ratio) as the basis of the determination.

• Journal of Microbiology and Biotechnology
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• v.26 no.4
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• pp.666-674
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• 2016

The bacterial strains were screened as potential starters for fermenting low-salt doenjang (a Korean traditional fermented soybean paste) using Korean doenjang based on proteolytic and antipathogenic activities under 6.5-7.5% NaCl conditions. Phylogenetic analysis based on 16S rRNA gene sequences showed that they all belonged to the genus Bacillus. Proteolytic and antipathogenic activities against Escherichia coli, Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, and Aspergillus flavus, as well as fibrinolytic, amylase, and cellulase activities of the 10 strains were quantitatively evaluated. Of these, strains D2-2, JJ-D34, and D12-5 were selected, based on their activities. The functional, phenotypic, and safety-related characteristics of these three strains were additionally investigated and strains D2-2 and D12-5, which lacked antibiotic resistance, were finally selected. Strains D2-2 and D12-5 produced poly-γ-glutamic acid and showed various enzyme activities, including α-glucosidase and β-glucosidase. Growth properties of strains D2-2 and D12-5 included wide temperature and pH ranges, growth in up to 16% NaCl, and weak anaerobic growth, suggesting that they facilitate low-salt doenjang fermentation. Strains D2-2 and D12-5 were not hemolytic, carried no toxin genes, and did not produce biogenic amines. These results suggest that strains D2-2 and D12-5 can serve as appropriate starter cultures for fermenting low-salt doenjang with high quality and safety.

• Journal of Conservation Science
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• v.12 no.1 s.15
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• pp.15-25
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• 2003

It is well known that the salt in stoneworks impact on damage of stone by various methods. Various kind of salt is detected in high content in the black surface layer of stone monuments and it is required about origin and roles of salts on blackening to considerate. In this study have been investigated the characteristics of salt in the black crust of sandstone and limestone which used in historical monuments in Berlin, Germany. Salt was analyzed for cation by Atomic Absorption and Atomic Emission Spectroscopy and for anion by ion Chromatograph. The representative ions are $Ca^{2+}\;and\;SO_4^{-2}$ in all samples and the most obvious combinations was proved in calcium sulfate by statistical methods. Because gypsum was detected by X-ray diffraction analyses in the black crusts, this calcium sulfate was confirmed by 2 hydrate type. The probable origin of Ca is air particle in atmosphere around sandstone and calcite in mother rock in limestone, and that of S is polluted air and mortar which used as conservation works.

• 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.

• Microbiology and Biotechnology Letters
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• v.15 no.2
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• pp.84-88
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• 1987

Poly(ethylene glycol)-PPB two phase system was used tot the purification of $\beta$-galactosidase from Lactobacillus sporogenes. The smaller the molecular weight of concentration of PEG phase in-creased, proteins as well as $\beta$-galactosidase was partitioned into the top phase. All cell debris were confined to the potassium phosphate phase (bottom phase), approached to the binodial line. The purification ratio increased by changing the polymer-salt composition of the tie line towards higher salt concentrations. It was also possible to obtain higher purification of the enzyme after two-step extraction using PEG 1000 and PEG 300. The top phase contained 74% of the total $\beta$-galactosidase with a purification factor of 2.1.