• Journal of the Institute of Convergence Signal Processing
• /
• v.21 no.1
• /
• pp.1-6
• /
• 2020

To make an automated system for a salt field, it is necessary to measure the salinity and water level of the evaporation site. In this paper, a method to simultaneously measure the salinity and water level by measuring the buoyancy forces of two fixed buoyancy bodies is proposed. The proposed measurement method measures the buoyancy of the main part and reference part when the measuring device is immersed in the salty water, and simultaneously measures the salinity and water level through the sum and difference of the two buoyancy forces. Since there is no mechanical movement in the measurement of buoyancy, measurement errors and maintenance needs can be reduced in the mudy environment of salt field. By applying the proposed method, we developed a system that can simultaneously measure salinity and water level remotely at the evaporation site of a salt field. Through a measurement experiment using a reference salty water having various levels of salinity, the results of a salinity error of 0% and a water level error of 2mm were obtained, and the effectiveness of the proposed salinity and water level measuring device was verified. When an automated system is constructed using the developed salinity and water level measuring device, labor reduction, work environment improvement, and productivity improvement are expected.

• Journal of Korean Port Research
• /
• v.15 no.1
• /
• pp.99-105
• /
• 2001

An on-line refractrometer made of easily obtainable materials is built to determine the salinity and temperature of sea water, and its performance is examined by applying the refractometer to known salt solution. Since refractive index and temperature are measured simultaneously, it is possible to compensate the effect of temperature for accurate measurement. The outcome of salinity measurement for the different concentrations of salt solution indicates that the device is suitable for the salinity measurement by yielding stable and reproducible reading.

• Magazine of the Korean Society of Agricultural Engineers
• /
• v.38 no.4
• /
• pp.53-62
• /
• 1996

작물의 최대 수확을 위한 관개계획은 작물의 수분장력 스트래스와 삼투스트래스를 최소화 시킬 수 있도록 언제 얼마의 물을 어떤 속도로 공급해 줄 것인가를 결정하는 것이다. 이는 토양, 작물 및 대기의 여러 가지 요소를 측정하여 결정할 수 있다. 관개속도는 주로 토양의 투수계수에 의하여 결정되지만 관개시간과 양은 토양함수량과 경우에 따라서는 토양염도에 의하여 결정된다. Time Domain Reflectometry (TDR)는 한 개의 탐침으로 토양 함수량과 토양염도를 동시에 측정하는 새로운 기법이다. TDR의 측정원리와 상업용 TDR장비에 대하여 자세히 설명하였다. TDR 탐침의 간격, 직경 및 길이의 제한요소를 토양함수량과 전기전도도의 함수로 나타내었다. 토양 columm 및 현장에서의 TDR 전극 삽입과 케이블테스터의 신속한 분리기법과 토양층에 TDR 탐침을 영구히 설치하는 기법에 대하여 자세히 설명하였다.

• Journal of Navigation and Port Research
• /
• v.26 no.5
• /
• pp.571-575
• /
• 2002

An immersion-type on-line refractometer useful for the in-situ measurement of salinity and temperature of sea water is developed, and its performance is examined by applying the refractometer to known salt solution having salt concentration between 2 and 4 % similar to practical sea water salinity. Since refractive index and temperature are measured simultaneously, it is possible to compensate the effect of temperature for fast and direct measurement. The outcome of salinity measurement for the different concentrations of salt solution indicates that the device is suitable for the salinity measurement by yielding stable and reproducible reading.

• Korean journal of food and cookery science
• /
• v.13 no.2
• /
• pp.179-184
• /
• 1997

To investigate the salinity of Kimchi and subjective perception of salinity on Kimchi in Pusan area, questionaire and sampling of Kimchis was performed twice during summer and winter, 1996 and 1997. Most of subjects attend in this survey were in their thirties and fourties, graduated from high school and their monthly income was in the range of one million to two million won. Above 90% of subjects live in Pusan and Kyung-nam area and most of them learned how to make Kimchi from their mother and believed that the salinity of home-made Kimchi is constant through the year. The survey on the subjective perception of salinity of summer Kimchi showed that salinity of Kimchi perceived as less salty was 2.46${\pm}$0.24% by housewives and 2.57${\pm}$0.23% by their family members, salinity of summer Kimchi perceived as appropriate was 2.61${\pm}$0.51％ and 2.65${\pm}$0.57%, salinity of Kimchi perceived as salty was 2.77${\pm}$0.61% and 2.62${\pm}$0.47%, respectively. These data shows that salinity and subjective perception of salinity of summer Kimchi are correlated. The salinity of winter Kimchi perceived as less salty was 2.98${\pm}$0.83% by housewives and 3.02${\pm}$0.71% by this family members. The salinity of winter Kimchi perceived as appropriate was 2.82${\pm}$0.49% and 2.94${\pm}$0.53%, and the salinity of winter Kimchi perceived as salty was 3.20${\pm}$0.61% and 3.25${\pm}$0.49%, respectively. These data does not show salinity and subjective perception of salinity of winter Kimchi is correlated. Average salinity of summer Kimchi was 2.55${\pm}$0.44%, while average salinity of winter Kimchis was 2.97${\pm}$0.54%, which is for preservation during winter time. Furthermore, most of subjects believed that salinity of Kimchi may affects the occurrence of diseases, such as hypefention. 80% of subjects answered that it is better to eat Kimchi perceived as less salty. Therefore it is recommended to make Kimchi with below 3％o of salinity in factory scale in the near future.

• Journal of Nutrition and Health
• /
• v.52 no.5
• /
• pp.475-487
• /
• 2019

Purpose: With the increase of going out to eat, reducing the sodium in restaurant foods has a crucial impact on reducing sodium intake. This study aimed to assess the current status and perceptions of restaurant staffs related to reducing sodium use in restaurants. Methods: Restaurant managers and chefs (n = 312) in Seongnam area completed a questionnaire on the current status related to sodium use, the barriers to practice for reducing sodium use, support needs, and the practicability of methods for reducing sodium use in restaurants. Results: The percentage of restaurants in the preaction stage (including the precontemplation, contemplation, and preparation stages) for reducing sodium use was 79.7%. Logistic regression analysis showed that measuring salinity while cooking was associated with measuring seasoning (OR, 4.761; 95% CI, 2.325 ~ 9.751), action/maintenance stages of behavior change (OR, 2.829; 95% CI, 1.449 ~ 5.525) and providing salinity information of restaurant foods (OR, 6.314; 95% CI, 2.964 ~ 13.45). Maintaining taste and hindering the cooking process were the main barriers to reduce sodium use. The total practicability of actions for reducing sodium was higher in staffs who worked in restaurants that measured seasoning and salinity while cooking (p < 0.05 and p < 0.01, respectively). The hardest item to practice was 'purchase foods after comparing sodium content in the nutrition labeling'. 'Avoid serving salt-fermented foods as side dishes', 'serve small portions of kimchi and less salty kimchi', and 'put up promotional materials for reducing sodium intake' were selected as easy items to perform. The majority (82%) was willing to reduce sodium in restaurant foods under the support of local government and they desired the promotion of participating restaurants and education on cooking skills to reduce sodium. Conclusion: Measuring seasoning and salinity while cooking is a meaningful practice that is associated with stages of behavior change and the practicability of actions for reducing sodium. It is necessary to provide support and education with a gradual approach to staffs for reducing sodium in restaurant foods.

• Journal of Korean Society of Coastal and Ocean Engineers
• /
• v.14 no.4
• /
• pp.295-307
• /
• 2002

Water temperature, salinity, and DO concentration were measured vertically in the Chinhae-Masan Bay over the course of 1 year. The characteristics of the stratification were analysed using the measured water temperature and salinity data. The vertical DO concentration changes were also analysed through consideration of the degree of stratification and the level of sediment pollution. The results of the analyses show that the thermal stratification appears just before April and disappears after October. The salinity differences between the surface and the bottom were 3.9(equation omitted), 9.3 (equation omitted), 4.3(equation omitted) in April, August, and October, respectively. The DO concentration change averaged over water depth was 2.6(mg/L) in April; 8.3(mg/L) in June: 5.9(mg/L) in August; 7.2(mg/L) in September; and 4.4(mg/L) in October. The DO concentration changes were closely related to the levels of contamination and also to the effect of the mass-transfer inhibition between the surface and bottom layers due to the thermal and density stratification.

• Proceedings of the Korea Water Resources Association Conference
• /
• 2016.05a
• /
• pp.358-358
• /
• 2016

본 연구에 앞서 가뭄에 따른 충청남도 서부권의 물 부족을 해결하기 위하여 금강 본류로부터 보령댐으로 일정 유량을 도수(diversion)하는 계획이 금강 본류에 미치는 수리적 영향을 1차원 비정상류 해석(unsteady flow analysis)을 통하여 분석하였으며, 본 연구에서는 수리모형 결과와 연계하여 수질 모형을 구축하여 금강 본류 수질에 미치는 영향을 알아보고자 하였다. 조위 영향에 따른 염도의 역류 모의를 위하여 전자해도와 위성영상자료를 활용하여 금강 하굿둑에서 외해 방향으로 약 9km에 이르는 모의 구간을 확장하였으며, 상류단의 진두수위표를 포함한 8개 지천의 유입유량 및 수질, 하구의 조위와 염도, 농공용수 취수시설의 취수량 및 회귀수 수질, 금강 배수갑문 운영, 대상 구간에 인접한 기상대의 기상자료 등을 고려하고 금강 본류를 따라 9개 수질측정소의 수질자료를 이용하여 모형의 보정을 실시하였다. 또한 대상 구간 내 2015년의 갈수기 유황 분석을 토대로 비선형 회귀분석식을 도출하여 2016년 갈수기 예측 유량과 함께 수질-유량 관계식을 도출하여 대상 구간의 수온, 염도, 용존산소(DO), BOD, 조류 등 영향을 분석하였다. 수온 분석 결과, 지점에 따라 2015년 유황 대비 평균 수온 1.79~3.83도, 최고 수온 1.74~4.30도 상승할 것으로 모의되었으며, 염도는 2016년 갈수기 동안의 금강 하굿둑 외해 염도는 담수 방류량의 감소로 전년 동기 대비 평균 53% 증가하는 것으로 모의되어 기수역 생태계에 상당한 영향을 줄 것으로 분석되었으며, 갈수기 동안의 금강 하굿둑 내수의 염도는 배수갑문 개방 빈도, 개방 시간, 개방 정도의 감소에 따른 해수 역류의 감소로 전년 동기 대비 크게 감소할 것으로 모의되었다. 용존산소는 2016년 갈수기 동안의 용존산소 농도는 지점에 따라 전년 동기 대비 평균 4~11% 감소하는 것으로 모의되었으며, 2016년 갈수기 동안의 BOD 농도는 지점에 따라 전년 동기 대비 평균 30~57% 증가하는 것으로 분석되었다. 조류는 지점에 따라 전년 동기 대비 평균 29~67% 증가하는 것으로 모의되었다. 유량의 감소에 따른 수온 증가 및 수질 악화의 영향이 있을 것으로 분석되나, 도수에 따른 영향은 상대적으로 제한적인 것으로 분석되었다.

• Korean Journal of Food Science and Technology
• /
• v.27 no.2
• /
• pp.185-192
• /
• 1995

Microbial and chemical changes of salt-fermented youbsak which is a traditional processed fish product only manufactured in Hampyung bay region were investigated in this study. Total microbial cells of salt-fermented youbsak was gradually increased up to 30 days fermentation and then it was decreased. The pH and total acidities of fermented youbsak were not greatly changed, except for a rapid decrease in pH and acidity after 15 days fermentation. Volatile basic nitrogen and amino-type nitrogen were rapidly increased until 30 days fermentation and then slightly decreased by adding the extracted soup of pig bones. Palmitic acid was the most abundant fatty acid, and the major free amino acids in salt-fermented youbsak were composed of leucine, tyrosine, glutamic acid, valine, isoleucine, alanine and methionine.

• The Journal of Engineering Geology
• /
• v.13 no.3
• /
• pp.281-292
• /
• 2003

We setup a continuous measurement system for electrical conductivity of fluid in a model borehole and verified the basic environments in electrical conductivity measurement for estimating hydraulic constants. The experiment was made by monitoring the conductivity change within the hole using NaCI solution of different salinities and incoming formation fluid using distilled water. The experiment was made under the state of constant flow rate by maintaining balance between inflow and outflow. Conductivity variation features were observed by controlling salinity contrasts and temperature differences between fluid within the hole and incoming formation fluid. flow rate and the location of inlet and outlet. The results of the experiment show well the role of each affecting factor on the conductivity distribution. and suggest appropriate environments for conductivity measurements. It is considered that the basis of the conductivity measurement for henceforward laboratory model and/or in-situ borehole experiment has been prepared.