• Journal of Korean Society of Coastal and Ocean Engineers
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• v.27 no.5
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• pp.353-357
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• 2015

A new method is proposed for water resources using aquifers in coastal areas. These aquifers are generally filled with saline water due to seawater intrusion and consequently being left unutilized. Surface water can be injected into these aquifers and recovered for water quality enhancement and stored water. Injection and pumping wells are used. For this technique to be successful protection of pumping well from seawater intrusion is an essential issue. Salt water pumping can be used to prevent saline water upconing. Numerical analysis demonstrated that a properly designed and executed salt water pumping well can protect a freshwater pumping well from salt water intrusion.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.3 no.1
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• pp.27-31
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• 2002

To estimate the effect of NaCl concentration in brine solution on quality of kimchi, chinese cabbage was brined At 5%, 8%, 10% or 15% NaCl. Titratable acidity, pH, mechanical texture and sensory quality of kimchi were measured during fermentation at 10'C. The salinity of kimchi brined at 15% NaCl was 2.49%, and the rates of pH decrease, titratable acidity acidity increase and mechanical texture decrease during fermentation were lower than those of kimchi brined at 5∼10% NaCl. Furthermore, sensory characteristics such as crispness, salty taste, sourness and overall quality of kimchi brined at 15% NaCl were in good estimation.

• Proceedings of the Korean Vacuum Society Conference
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• 2012.02a
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• pp.396-396
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• 2012

산업 분야에서 TiN, CrN, CrAl-N, TiAl-N과 같은 Hard 코팅들은 기계적 특성이 우수하여 절삭 공구, 기계 부품분야에서 많이 사용되고 있다. 최근 연구 동향을 살펴보면 기존에 하나 또는 두가지 합금상태의 Hard 코팅을 넘어서 제3원소, 제4원소를 첨가하여 미세 구조적 변화를 통해 기존의 우수한 특성에 고온안정성, 내식성, 내산화성 등 다양한 기능성을 부여하는 다기능성 연구가 활발히 진행 중이다. 본 연구에서는 마그네트론 스퍼터를 이용하여 고경도 코팅인 Ti-Al계열에 Si, Cu, Cr, B을 첨가함에 따른 내식특성을 확인해보았다. 성분이 균일한 코팅을 만들기 위해 Ti-Al, Ti-Al-Si, Ti-Al-Cu, Ti-Al-Cr, Ti-Al-B 단일합금타겟을 제조하여 실험을 진행하였다. 기본 물성을 확인하기 위해 경도 측정과 SEM XRD 등을 분석하였다. 내식성 평가는 동전위 테스트와 염수분무 테스트를 진행하였고 전해질은 염수와 동일한 5%-NaCl로 진행하였다. 그 결과 Ti-Al-Cr이 내식성에 강한 것으로 나타났고 염수분무 실험에서도 1200시간 이상 지속되는 성과를 보였다.

• Fire Science and Engineering
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• v.34 no.1
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• pp.66-71
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• 2020

The process of discharging batteries using salt water, when used for the disposal of a lithium-ion (Li-ion) batteries, is likely to cause a fire. However, there is a dearth of studies in the literature on the risk of fire while discharging mobile phone batteries in salt water. In order to investigate the possibility of fire by elucidating the discharge characteristics and the generation of heat, we conducted experiments by varying the concentration of the salt water, number of overlapping batteries, and type of the mobile phone batteries used as experimental specimen. The discharging voltage and the temperature of the batteries were measured, and the fire risk was predicted by analyzing the data. The results of the experiment showed that the higher the salt water concentration, the greater the discharge value of the mobile phone battery and the higher the exothermic temperature. Moreover, the exothermic temperatures of the overlapping batteries were higher than that of the single battery submerged in salt water. The highest exothermic temperature points of the battery occurred at the positive and negative poles.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.819-825
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• 2001

Characteristics (salt concentration, weight loss, soluble solid content, moisture content, pH, textural properties) of kakdugi radish cube (2$\times$2$\times$2 cm) were evaluated during salting. Four different radish cultivars harvested in spring were immersed into 5, 10 or 15% brine (radish : brine - 1 : 2) at 15$^{\circ}C$ for 5 hr. The time required to reach the optimum salt concentration (3.0%) was different among cultivars; in 10% brine solution, 5 hr for ‘Bakbong’and ‘9621’, and 4 hr ‘Bagkwang’ and ‘Housebommu’, in 15% brine, 3 hr for ‘Bakbong’and ‘9621’, and 2 hr for ‘Bagkwang’and ‘Housebommu’. While the highest value of weight loss of kakdugi radish cube was observed with ‘Bagkwang’, the lowest, ‘Bakbong’. There was a decrease of pH of kakdugi radish during salting ; while ‘Bakbong’ showed little change in pH, ‘Bakbong’and ‘Housebommu’ showed large decrease of pH. Hardness and fracturability decreased during salting; the highest value of hardness was observed with ‘Bagkwang’, the lowest, ‘Bagkwang’. ‘Bakbong’ has the lowest moisture content, but the highest soluble solid content, while ‘Bagkwang’and ‘Housebommu’ have the highest moisture content, but the lowest soluble solid content. There was a similarity of characteristics of kakdugi radish cube between two cultivars, ‘Bagkwang’and ‘Housebommu’.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2012.05a
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• pp.307-307
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• 2012

마그네슘합금은 넓은 분야에서 사용되고 있지만 높은 산화성과 화학반응성 때문에 표면처리를 하지 않고서는 사용 할 수 없다. 따라서 본 과제에서는 개발 중인 신 마그네슘 합금소재의 부식 및 피막특성을 관찰하기 위해 염수분무시험, 염수침지, 분극 시험 및 도장밀착성 내식성 시험을 시행하였다. 이 결과는 새로 개발되는 신 마그네슘 합금 성분 및 함량 결정의 기초 데이터가 될 것이다.

• Proceedings of the Korea Water Resources Association Conference
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• 2018.05a
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• pp.128-128
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• 2018

하구는 강이 흘러 바다로 유입되는 지역으로 강의 담수와 바다의 염수가 만나는 강의 하류에 형성되며 지형, 담수의 유입, 해수의 조석 등에 의해 염분분포가 변화 하는 특성을 가진다. 또한 하구에 형성되는 하구역은 조수 간만의 차로 인한 상하운동이 일어남으로 인해 염분 농도는 0.5~30 ‰로 매우 광범위하게 나타난다. 하구는 해수가 미치는 최대 경계인 감조역과 해수와 담수가 혼합되는 기수역이 나타나며, 하구에서의 염분의 변화는 동 식물의 생존 및 분포, 수자원 확보 및 관리, 구조물 설치 등 공학적 분야에서도 매우 중요하다. 또한, 염수쐐기와 조석의 영향으로 하구의 수층에서는 담수 및 염분분포가 지점에 따라 다르게 형성이 되기 때문에 하천 수질측정 시 염수에 의해 대표성이 결여될 수 있다. 본 연구는 바다로 유입되는 수영강을 대상으로 염분분포의 특성을 고려하여 중권역 대표지점으로서의 적합성을 판단하고자 하였다. 수영강은 부산 용천산에서 발원하여 회동수원지를 거쳐 온천천과 합류하여 남해로 유입된다. 수영강에 위치한 좌수영교와 수영교에서 조석 간만의 차가 뚜렷하게 나타날 수 있는 대조기와 소조기에 연직 염분분포를 분석하여 하천수질 측정지점의 대표성을 판단하고자 하였다. 만조에서 간조로 수위가 변화 할 때 표층의 담수층이 옅어지는 현상을 보이며 소조기 보다 대조기에서의 담수층 변화 폭이 커지며 수질측정 시 고려하여야 할 것으로 판단된다.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.2
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• pp.119-123
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• 2000

To study the stress response of coho salmon (Oncorhpohus kisutch) during transportation, the stress responses of the fish confined in a container box filled with freshwater or $5{\%{\circ}}$ salt-water were monitored pre and post 10 hours transportation. Changes of cortisol as the first stress indicator, and glucose (GLC), lactate (LAC), triglyceride (TG), cholesterol (CHOL), sodium ($Na^+$), chloride ($Cl^-$), alanine aminotransferase (ALT), aspartate aminotransferase (AST) and lactate dehydrogenase (LDH) as the second stress indicators were compared between the fish in two hauling media. Results showed significantly lower levels of cortisol, GLC, LAC, TG, CHOL and AST in salt-water group than freshwater group, It was shown that using salt-water for transportation could lessen the stress level of the coho salmon.

• 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.

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.609-615
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• 2003

In the Kimchi manufacturing industry, the process of brining baechu produces a vast amount of high salinity waste water. To study if this brine can be recycled, the quality characteristics of Kimchi salted by waste brine(F), which was used five times successively, was compared with those salted using water after recycling filtration through sand (F1) and activated carbon (F2) columns. No significant difference in the salinity and soluble solid contents, during fermentation at 10 was observed among the samples, but the salinity and soluble solid contents of the F-sample were slightly higher than in the control. The F1 and control Kimchi showed similar pHs and titratable acidities, while the F-Kimchi had a lower pH and a higher acidity during fermentation. The numbers of total viable cells were highest in the F, and lowest in the F2-Kimchi, while the counts of lactic acid bacteria were lowest in the F-Kimchi. The sensory tests for appearance, odor, taste and overall acceptance showed that the F-Kimchi was the least desirable, the F2-Kimchi had lower sour odor and taste, and a higher toughness, than the others. The F1- and control Kimchi had similar sensory grades for appearance, odor, and tastes, and there were no significant difference in the overall acceptance, showing the possibility of recycling wastewaters as brine for the production of baechu Kimchi.