• Journal of the Society of Naval Architects of Korea
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• v.40 no.3
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• pp.54-60
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• 2003

Fatigue strength of offshore structures or ship structures is significantly decreased due to corrosive environment condition such as sea water and/or coal, crude oil of cargoes, compared to that of on shore structures. In corrosive environment, fatigue strength of structures also depends on characteristics of weld material heat affected zone(HAZ). In this research work, rotary bending fatigue tests of parent material and HAZ of TMCP steel were performed in order to investigate the initiation and propagation of cracks both in air and in NaCl solution. Comparison of fatigue strength In relation with the salinity of NaCl were carried out as well. According to the test results weld material or HAZ of TMCP steel showed higher fatigue strength than that of the parent material. The fatigue strength of TMCP steel decreases drastically in NaCl solution compared to that of in air environment. In particular, more reduced fatigue strength is observed in 1% NaCl solution than in 3% NaCl solution.

• The Korean Journal of Food And Nutrition
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• v.27 no.4
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• pp.551-557
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• 2014

To improve microbiological quality of Aster scaber during storage and distribution, hurdle technology with the sanitizers and packaging methods was used. After blanching, total aerobic bacteria of Aster scaber treated with 20% ethanol and 10% NaCl were measured at 2 log CFU/g after 6 days. Total aerobic bacteria of blanched Aster scaber at $100^{\circ}C$ were measured at 2 log CFU/g, and the storage at $4^{\circ}C$ effectively inhibited the growth of bacteria. Repeated blanching using water with added NaCl at $80^{\circ}C$ showed similar microbial growth inhibition compared with treatment at $100^{\circ}C$. After vacuum packaging, blanched sample showed 2 log CFU/g of total aerobic bacteria during 10 days (the storage at $4^{\circ}C$). Therefore, repeated blanching using the water with added 10% NaCl improved the microbiological quality of Aster scaber. We also found that repeated blanching after vacuum packaging was an effective way for storage and distribution of Aster scaber. In conclusion, blanching two times in the 10% salt water or in vacuum packaging at $80{\sim}100^{\circ}C$ would be helpful to control the microbes during storage and distribution.

• Economic and Environmental Geology
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• v.38 no.3 s.172
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• pp.261-272
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• 2005

The groundwaters in the basin of Seomjin River are classified mainly into Na-Cl type with high EC and $NaHCO_3$ type with low EC, and are characterized by enriched $K^+,\;Mg^{2+},\; NO_3^-,\; and\;SO_4\;^{2-}$ contents. The epm fraction of $Na^+Cl^-$ in TDS increases in general with increasing EC of groundwater. The correlation patterns among dissolved ions indicate that $Na^+\;and\;Cl^-$ are derived mainly from intruded seawater, and $K^+,\;Mg^{2-},\;and\;SO_4\;^{2-}$ from anthropogenic source such as a chemical fertilizer. The groundwaters that exceed the recommended limits far agricultural irrigation water contains $23\%\;of\;Cl^-$ reflecting sea-water intrusion, but $50\%\;of\;NO_3^-$ as an anthropogenic pollution, among the wells investigated. In risk assessment of groundwaters by the EC-SAR relationship, only $40\%$ of the groundwaters shows the suitable quality for agricultural irrigation water without any sodium and salinity hazards. Consequently, the pollution sources that cause degradation of groundwater quality in the basin of Seomjin River are the usage of chemical fertilizers and the intrusion of seawater, resulted primarily from the extension of riverward backflow of seawater and secondarily from the overpumping of groundwater.

• Journal of Dairy Science and Biotechnology
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• v.33 no.1
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• pp.47-57
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• 2015

Sodium is an essential nutrient with very important functions, including regulation of the extracellular fluid volume and active transport of molecules across the cell membranes. Since high levels of dietary sodium are associated with a high prevalence of hypertension, prehypertension, and other adverse effects on health, many national and international health organizations (WHO, FAO, etc.) recommend that sodium intake should be significantly decreased. In developed nations, cheese products, from among many processed foods, can cause high salt intake. Hence, there is an urgent need to reduce the content of salt in cheese processing, using various substitutes of sodium chloride (NaCl). In general, salt (NaCl) has been used as a food preservative to limit and (or) kill the growth of foodborne pathogens and spoilage organisms by decreasing the water activity, and to improve texture and flavor. To maintain public health, the salt content in cheese should be decreased without influencing the physicochemical properties of cheese. Therefore, the objective of this review is to outline the upcoming technologies used to reduce the salt content in different types of cheese using various substitutes.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.38 no.4
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• pp.371-376
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• 1993

This experiment was conducted to elucidate the salt tolerance mechanism of crop plants. Plants used in this experiment were rye, barley, Italian ryegrass. Seeds were treated at saline condition and the saline conditions were controlled by NaCl. The results were summerized as follows. In rye, germination ratio and speed were above 90% and 80% at NaCl concentrations below 0.5% but germination ratio was seriously decreased at NaCl concentration above 0.6%. In barley germination ratio was not less than 80% at NaCl concentration below 0.8%. In italian rye grass germination ratio was decreased gradually by increasing NaCl concentration but germination speed was seriously decreased at NaCl concentration above 0.6% as not more than 7.5%. Water absorption rate was low in barley than rye and it was decreased by increasing NaCl concentration and duration of absorption. In barley, carbohydrate content was decreased slightly in response to increased NaCl concentration and content of reducing sugar was independent of NaCl concentration. In rye, reducing sugar content was increased until 0.3% of NaCl and increased seriously after 20 hours. $\beta-Amylase activity was high at control and 0.6% lot of NaCl, but it was not general tendency.

• Corrosion Science and Technology
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• v.17 no.3
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• pp.116-122
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• 2018

The secondary coolant of a nuclear power plant has small amounts of various impurities (S, Pb, and Cl, etc.) introduced during the initial construction, maintenance, and normal operation. While the concentration of impurities in the feed water is very low, the flow of the cooling water is restricted, so impurities can accumulate on the Top of Tubesheet (TTS). This environment is chemically very complicated and has a very wide range of pH from acidic to alkaline. In this study, the characteristics of the oxide and the mechanism of stress corrosion cracking (SCC) are investigated for Alloy 690 TT in alkaline solution containing Pb, Cl, and S. Reverse U-bend (RUB) specimens were used to evaluate the SCC resistance. The test solution comprises 3m NaCl + 500ppm Pb + 0.31m $Na_2SO_4$ + 0.45m NaOH. Experimental results show that Alloy 690 TT of the crevice environment containing Pb, S, and Cl has significant cracks, indicating that Alloy 690 is vulnerable to stress corrosion cracking under this environment.

• Membrane and Water Treatment
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• v.3 no.1
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• pp.63-76
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• 2012

Mother liquid discharged from a salt-manufacturing plant was electrodialyzed at 25 and $40^{\circ}C$ in a continuous process integrated with $SO_4{^{2-}}$ ion low-permeable anion-exchange membranes to remove $Na_2SO_4$ and recover NaCl in the mother liquid. Performance of electrodialysis was evaluated by measuring ion concentration in a concentrated solution, permselectivity coefficient of $SO_4{^{2-}}$ ions against $Cl^-$ ions, current efficiency, cell voltage, energy consumption to obtain one ton of NaCl and membrane pair characteristics. The permselectivity coefficient of $SO_4{^{2-}}$ ions against $Cl^-$ ions was low enough particularly at $40^{\circ}C$ and $SO_4{^{2-}}$ transport across anion-exchange membranes was prevented successfully. Applying the overall mass transport equation, $Cl^-$ ion and $SO_4{^{2-}}$ ion transport across anion-exchange membranes is evaluated. $SO_4{^{2-}}$ ion transport number is decreased due to the decrease of electro-migration of $SO_4{^{2-}}$ ions across the anion-exchange membranes. $SO_4{^{2-}}$ ion concentration in desalting cells becomes higher than that in concentration cells and $SO_4{^{2-}}$ ion diffusion is accelerated across the anion-exchange membranes from desalting cells toward concentrating cells.

• The Journal of the Korean Society for Microbiology
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• v.22 no.2
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• pp.109-116
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• 1987

As a process to establish an effective preventive measure of V. vulnificus septicemia, bactericidal effect of distilled water against V. vulnificus was studied. When about $2.0{\times}10^7\;CFU/ml$ of V. vulnificus was inoculated in distilled water, a dramatic decrease in the number of viable bacteria by 5 to $6LOG_{10}$ was observed in 5 minutes. Bactericidal kinetic curves could be divided into the first rapid killing phase until 1 minute and the later slow killing phase after then, showing the heterogeneity of the bacterial population inoculated. When V. vulnificus was inoculated in saline solutions having various salinities, significant decrease in the number of viable bacteria was noted only at salinities under 0.2%. The higher was the concentration of NaCl, the greater was the degree of protection against osmotic shock. When glucose, NaCl, $MgCl_2$, and $CaCl_2$ were diluted with deionized water to give same osmolarities and V. vulnificus was inoculated in each of them to compare the bactericidal curves plotted during the first 5 minutes after inoculation, the protection efficiencies were in the order of $MgCl_2>CaCl_2{\gg}NaCl{\gg}glucose$. Above results indicate that treatment(or thorough washing) of contaminated sea animals or other products with distilled water can be used as a preventive measure of V. vulnificus septicemia, and divalent cations can protect V. vulnifcus to osmotic shock with high efficiency.

• Journal of Korean Society on Water Environment
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• v.26 no.1
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• pp.35-43
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• 2010

This experimental design and response surface methodology (RSM) have been applied to the investigation of the electrocoagulation/flotation of dye wastewater. The electrocoagulation/flotation reactions were mathematically described as a function of parameters current (A), NaCl concentration (B), initial RhB concentration (C) and time (D) being modeled by use of the central composite design (CCD). The application of RSM using the CCD yielded the following regression equation, which is an empirical relationship between the RhB removal (%) and test variables in RhB removal (%) = $-300.42+129.21{\cdot}Current+46.99{\cdot}NaCl-0.11{\cdot}RhB-+43.71{\cdot}Time-5.67{\cdot}Current{\cdot}NaCl-3.18{\cdot}Current{\cdot}Time-2.41{\cdot}NaCl{\cdot}Time-19.79{\cdot}Current^2-2.27{\cdot}NaCl^2-1.59{\cdot}Time^2$. the model predictions agreed well with the experimentally observed result ($R^{2}=0.9728$). The estimated ridge of maximum response and optimal conditions for RhB removal (%) using canonical analysis was 99.4% (A: 1,77 A, NaCl concentration: 2.23 g/L, RhB concentration: 56.12 mg/L, Time: 9.98 min). To confirm this optimum condition, three additional experiments were performed and RhB removal (%) were within range of 86.87% (95% PI low)~111.93% (95% PI high) obtained.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.253-259
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• 1998

Minerals of spring water in 47 sites of Chonnam were analyzed. Samples were collected 2 times, autumn and winter. The mineral concentrations (mean value) at maximum distribution rate were Ca 3.9, K 0.78, Na 7.4, Mg 0.7, Si 9.4, Ba 0.004, Ni 0.007, F 0.16, Cl 4.9, $SO_4$ 1.5, Fe 0.001, Zn 0.002 ppm, respectively. In case of Na, K, Ca, Mg, Si, Cl, Ba and Ni, the correlation coefficient was positive (p<0.05). K and O values were used as the indexes of healthy and delicious water. The K and O indexes of spring water which appeared to be good for health and deliciousness were 6.3 and 5.2, respectively. 98% of spring water in Chonnam appeared to be good for health and deliciousness.