• Composites Research
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• v.21 no.6
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• pp.1-7
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• 2008

The main objective of this study is to investigate the effect of salt water on the mechanical properties of a high modulus carbon-epoxy composite. Specimens were made of a carbon-epoxy composite UPN139B of SK Chemical and tested under inplane tension and shear after 0, 1, 3, 6, 9, and 12 months immersion in 3.5% salt water. Acceleration technique such as temperature elevation was not used. The tensile strengths and modulli in fiber and matrix direction did not show any remarkable degradation until 12 months immersion. In contrast to the tensile properties, shear strength and modulus started to gradually decrease up to about 10% of values of dry specimens after 12 months immersion. It was confirmed through the test that the material UPN139B can be an effective material for the shell structures in salt water to resist against the external pressure buckling because of the high fiber directional modulus and corrosion resistance.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47 no.6
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• pp.402-408
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• 2002

Rice cultivar 'Janganbyeo' was cultivated by irrigating the saline waters of high salinity (3.0%) and medium saliniy (1.5%) for 4 days, and low salinity (0.5%) for 30 days at tillering, early meiosis and heading stage. Leaf injury due to salinity was most severe at tillering stage in 1999, but at heading stage in 2000. Heading date was delayed by 1 to 5 days by treatment of saline waters only at tillering stage. Culm length and panicle length were most severely shortened by treatment at early meiosis stage. Yield and yield components except for panicle number were decreased most by high salinity treatment regardless of growth stages. In particular, ripening ratio and grain weight among the yield components were decreased most conspicuously by the saline water treatment regardless of salinity and growth stage. Regarding grain weight grain-filling rate and duration, there is no remarked difference among the concentrations and treatment durations of saline water at tillering stage. However, their reductions were very different among the concentrations and treatment durations of saline water at early meiosis stage, being greatest when treated with high salinity for 4 days and followed by low salinity for 30 days. Also their reductions were very severe only when treated with high salinity for 4 days at heading stage.

• The Journal of Engineering Geology
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• v.26 no.3
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• pp.371-382
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• 2016

Saltwater intrusion in coastal regions can be detected by using numerous geochemical constituents in groundwater. However, insufficient numbers of groundwater data can often make us difficult to interpret saltwater intrusion. Probability statistics technique enables statistical prediction using a limited numbers of water quality data for a wider range and can make to effectively evaluate saltwater intrusion through a characterized distribution of probability. This study evaluated saltwater intrusion by applying probability statistics to the chemical constituents in groundwater, coastal discharge, and stream water in the coastal areas of Busan City. By the result of the study, it is proven that Na⁺, Mg²⁺, K⁺, SO₄²⁻, and Cl⁻, abundantly contained in seawater, are valuable indicators for evaluating saltwater intrusion. On the other hand, it is judged that Si⁴⁺, Fe²⁺, NO₃⁻, and PO₄³⁻, showing similar probability distribution in groundwater, coastal discharge, and stream water, are not appropriate indicators for the detection of saltwater intrusion.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1525-1530
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• 2015

Doenjang made with various concentrations of salt solution such as 13, 14, 15, 16, 17, and 18% for making low-salt Doenjang. Physicochemical and sensory characteristics of Doenjang made with various concentrations of salt solution were analyzed. As a result, salt contents of Doenjang made with various concentrations of salt solution were 6.09~13.47%. Amino-type nitrogen showed a higher value when prepared with lower salt solution. The pH value increased with lower concentration of salt solution, whereas total acidity decreased with lower concentration of salt solution. The pH values and total acidity of Doenjang made with more than 16% salt solution were not statistically different. The reducing sugar content ranged from 1.39~6.30 mg/g, and higher salt content was associated with higher reducing sugar content. In the sensory descriptive analysis, Doenjang had the most salty taste at a salt concentration of 18%, whereas Doenjang at concentrations of 15%, 16%, and 17% did not show any statistical differences. In the consumer acceptance test, Doenjang made with 17% and 18% salt solution showed the highest score, followed by Doenjang made with 15% and 16% salt solution. In conclusion, the salty taste of Doenjang made with 16% salt solution might be used to make low-salt Doenjang. However, consumer acceptance of these Doenjangs was lower than that of Doenjang made with 17% and 18% salt solution.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1070-1076
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• 1998

The processing conditions of low salt mackerel (Scomber japonicus) fillet was investigated, in which fresh mackerel was filleted, salted in brine until the expected salt concentration reached, dried with cool air (3 m/sec, $10{\sim}20^{\circ}C$), and finally packed individually in polyvinyl chloride film. Salting time and salt concentration of brine decided the final salt level penetrated into the fillet. As the final salt level was fixed to $0.8{\sim}1.0%, salting for $15{\sim}20 hours with 5% or 10% brine at $5^{\circ}C$ was enough to get that level of salt. Formation of histamine during salting was negligible. Changes in VBN, salt soluble proteins, and histamine formation of salted mackerel fillet during the storage occurred more rapidly in cases of storage at $5^{\circ}C than af $-2^{\circ}C and $-20^{\circ}C. Oxidation of lipid during the storage progressed, however it was delayed longer then 100 days in case of storage at $-20^{\circ}C. Addition of sodium erythrobate or ginger extracts could provide some extent of browning retardation. The shelf-life of the salted mackerel fillet based on panel scores of brown color and rancidity appealed to be 14 days when stored at $5^{\circ}C, and more than 28 days in case of storage at $-2^{\circ}C and about 3 months stored at $-20^{\circ}C.

• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.97-101
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• 2000

Major characteristics of waste brine from the repeated salting and rinsing processes of Chinese cabbage for Kimchi were investigated. Salt concentration of brine was increased with the number of successive salting steps from 12% after 1st salting step to 14% after 5th step. Total waste brine which is the representative of wastewater produced from salting process of cabbage showed 6-8% salt concentration. The pH values in all samples decreased with the number of reuse of brine and showed pH 5.9 and pH 5.2 for the mixture of brine for quarter-cut and small-cut cabbage, respectively, after 5th salting process. Soluble solid contents increased with repetition and resulted in 14-16 $^{\circ}Brix$. Total brine showed increased COD values with the number of reuse of brine and 40-50 ppm of COD values for both quarter-cut and small-cut cabbages.

• Journal of the Korean Society for Railway
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• v.11 no.4
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• pp.357-363
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• 2008

This study investigates the durability of carbon/epoxy composites for use on train car bodies under a salt water spray environment. Salt water solution with 5% NaCl, similar to natural salt water, was used for the salt water environmental tests. The specimens were obtained from a composite panel consisting of an epoxy matrix reinforced with T700 carbon fabric. The specimens were exposed to the salt water environment for up to 12 months. Mechanical tests were performed to obtain tensile properties, flexural properties, and shear properties. Dynamic mechanical analysis was used to measure such thermal properties as storage modulus, loss modulus, and tan $\delta$. Also FT/IR tests were conducted to investigate changes in chemical structure with exposure. The results revealed that fiber-dominated mechanical properties were not affected much by exposure time, but matrix-dominated mechanical properties decreased with increasing exposure time. Storage modulus was not very sensitive to exposure time, but glass transition temperature was affected, slightly decreasing with increasing exposure time. Although the peak intensity of FT/IR curves was affected slightly by exposure time, the peak shape and peak location of FT/IR curves were not noticeably changed. Carbon/epoxy composites used for this study were relatively stable to the salt water environment.

• Proceedings of the Korea Water Resources Association Conference
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• 2019.05a
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• pp.217-217
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• 2019

해안과 하천이 위치해 있는 낙동강하구의 담 염수 경계면 추적 연구에서 담 염수 경계면의 담수기원특성을 분석하기 위해서는 담 염수 경계면을 이루는 담수의 기원이 하천 혹은 지하수 인지를 규명하는 것이 매우 중요하다. 담 염수 경계면에 있는 담수는 일반적으로 하천과 지하수에 의한 것으로, 낙동강하구 일원을 대상으로 지하수공 내 해수침투 여부 파악을 위해 화학적(유기물) 분석을 실시하였다. 이와 아울러 낙동강하구 일원에서 담 염수 경계면에서 채취한 수질시료의 담수기원을 분석하기 위하여 K-water연구원 수질안전센터에 지하수공 7개지점(BH-1~7호공)의 심도별 물시료 2~4개지점(총 23개 지점), 하천(1개 지점), 해수 및 해안유출수(각 1개 지점)를 포함한 26개 시료를 LC-OCD(Liquid Chromatography-Organic Carbon Detector)로 분석하였다. LC-OCD 분석결과 특성은 기본적으로 유기물질이 물에서 유래한 aquagenic 혹은 토양층에서 유래한 pedogenic 유기물질 인지에 달려있다. 댐 또는 하천에서 pedogenic 유기물의 농도는 일반적으로 유역분지의 수문 또는 수리지질학적 경로에 의존한다. pedogenic 유기물들은 주로 상대적으로 작은 분자량을 갖는 친수성, 높은 사슬밀도 및 내화성 분자특성을 갖는 펄빅산으로 구성된다. aquagenic 유기물질은 수생 식물성 생물이나 플랑크톤의 분해 산물로서 세포벽에서 유래된 peptidoglycans와 고분자량의 polysaccharides 등을 포함한다(Chio & Jung, 2008; Buffle, 1988). 담 염수 경계면 추적을 위한 7개 관측공의 심도별 수질시료는 하천, 해수, 그리고 해안유출수의 용존유기탄소를 분석하기 위하여 LC-OCD로 정밀분석하였다. 그 결과, humic, 휴믹물질의 산화물질인 building blocks, 생물고분자 물질(bio-polymers), neutrals, acids로 분석되었으며, 일반적인 자연유기물질의 기원은 pedogenic과 aquagenic 유기물질로 분류된다. IHSS 표준물질 분석 등을 통한 SUVA 값으로부터 자연유기물질의 기원정보를 제공하는 HS-Diagram으로 도시한 결과, 2018년 11월 2일 조사한 26개의 원수시료 전체는 pedogenic fulvic acid〉aquagenic fulvic acid으로 하천의 기원이 우세한 것으로 분석되었다. BH-1호공과 BH-6호공의 특정 1개구간 GL.-6m를 제외한 모든 구간에서 aquagenic FA의 지하수 기원으로 분석되었으며, 나머지 지하수공(BH-2, 3, 4, 5, 7)과 하천 및 해안유출수는 유역분지 수문학적 경로인 pedogenic FA의 하천 기원의 담수인 것으로 분석된다.

• Economic and Environmental Geology
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• v.44 no.2
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• pp.123-133
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• 2011

The lab scale experiments to investigate the geochemical reaction among supercritical $CO_2$-mineral-brine which occurs at $CO_2$ sequestration sites were performed. High pressurized cell system (l00 bar and $50^{\circ}C$) was designed to create supercritical $CO_2$ in the cell, simulating the sub-surface $CO_2$ storage site. From the high pressurized cell experiment, the surface changes of Ca-feldspar, amphibole (tremolite) and olivine, resulted from the supercritical $CO_2$-mineral-brine reaction, were observed and the dissolution of minerals into the brine was also investigated. The mineral slabs were polished and three locations on the surface were randomly selected for the image analysis of SPM and the surface roughness value (SRV) of those locations were calculated to quantify the change of mineral surface for 30 days. At a certain time interval, SPM images and SRVs of the same mineral surface were acquired. The secondary minerals precipitated on the mineral surfaces were also analyzed on SEM/EDS after the experiment. From the experiments, the average SRV of Ca-feldspar increased from 2.77 nm to 20.87 nm for 30 days, suggesting that the dissolution of Ca-feldspar occurs in active when the feldspars contact with supercritical $CO_2$ and brine. For the amphibole, the average SRV increased from 2.54 nm to 8.31 nm and for the olivine from 0.77 nm to 11.03 run. For the Ca-feldspar, $Ca^{2+}$, $Na^+$, $Fe^{2+}$, $Si^{4+}$, $K^+$ and $Mg^{2+}$ were dissolved in the highest order and $Si^{4+}$, $Ca^{2+}$, $Fe^{2+}$ and $Mg^{2+}$ for the amphibole. Fe (or Mg) - oxides were precipitated as the secondary minerals on the surfaces of amphibole and olivine after 30 days reaction. Results suggested that $Ca^{2+}$, $Fe^{2+}$ and $Mg^{2+}$ rich minerals would be significantly weathered when it contacts with the supercritical $CO_2$ and brine at $CO_2$ sequestration sites.

• Journal of the Korean Society for Marine Environment & Energy
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• v.7 no.1
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• pp.42-46
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• 2004

Deep Ocean Water (DOW) is formed within restricted area including polar sea (high latitude) by cooling of surface seawater and globally circulating in the state of isolation from surface seawater. Although it is not as obvious as estuaries mixing, brine ground water is mixture of recirculated seawater and ground water. Seawater having high osmotic pressure infiltrates into an aquifer which is connected to the sea. In order to clarify the characteristics of deep ocean water and brine ground water, we investigated their origins, chemical compositions, water qualities and resources stabilities. While concentrations of stable isotopes (/sup 18/O and ²H) in seawater is 0‰, those in brine ground water is on meteoric water line or shifted toward oxygen line. It means that origin of brine ground water is different than that of deep ocean water. The ions dissolved in seawater (Na, Ca, Mg, K) are present in constant proportions to each other and to the total salt content of seawater. However deviations in ion proportions have been observed in some brine ground water. Some causes of these exception to the rule of constant proportions are due to many chemical reactions between periphery soil and ground water. While DOW has a large quantity of functional trace metals and biological affinity relative to brine ground water, DOW has relatively small amount of harmful bacteria and artificial pollutants.