• 한국식품영양과학회지
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• 제14권4호
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• pp.329-338
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• 1985

재래식(在來式) 간장에서 발암성(發癌性) 화합물(化合物)인 nitrosamine의 생성가능성의 규명(糾明)을 위한 연구(硏究)의 일환(一環)으로 식염농도(食鹽濃度)와 $NO_3-N$의 함량(含量)에 따른 nitrosamine의 전구물질(前驅物質)인 $NO_3-N$와 dimethylamine의 변화(變化)를 검토(檢討)하였던 바 그 결과(結果)를 요약(要約)하면 다음과 같다. 1. 간장덧의 효효(酵酵)는 용수중(用水中) $NO_3-N$의 함량(含量)이 높을수록 식염농도(食鹽濃度)가 낮을수록 비정상적(非正常的)이었다. 2. 식염농도(食鹽濃度)가 높을수록 $NO_3-N$의 환원(還元)과 $NO_2-N$의 생성(生成)은 지연되었으나 용수(用水)의 $NO_3-N$ 함량(含量)의 고저(高低)에는 관계없이 장기간 $NO_2-N$가 잔존(殘存)하였다. 3. Ascorbic acid의 첨가(添加)는 $NO_3-N$의 환원(還元)을, $NO_2-N$의 생성(生成)을 효과적(效果的)으로 억제(抑制)하였다. 4. Dimethylamine의 함량(含量)은 용수중(用水中) $NO_3-N$의 함량(含量)이 높을수록 낮은 경향(傾向)을 보였다. 5. NDMA는 $0{\sim}261.34\;ppb$가 검출(檢出)되었다.

• Nutrition Research and Practice
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• 제16권1호
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• pp.132-146
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• 2022

BACKGROUND/OBJECTIVES: Various sodium reduction policies have been implemented. However, there are limitations in the aspect of actual field applicability and efficiency. For effective sodium reduction, cooperation with the field is required and consumer preference must be considered. Thus, this study aimed to develop a low-sodium burger considering field applicability and consumer preference. MATERIALS/METHODS: Focus group interviews and in-depth interviews on the sodium reduction measures were conducted with nine professionals in related fields to discuss practical methods for sodium reduction from September 7 to 21, 2018. By reflecting the interview results, a burger using a low-sodium sauce was developed, and preference analysis for sodium in the burger sauces and finished products was performed. The consumer preference for low-sodium burgers was evaluated on 51 college students on November 12, 2018. RESULTS: The results of the professional interview showed that it is desirable to practice sodium reduction gradually, and by reflecting this, the burger sauce was prepared by adjusting the ratio of refined salt to 15%, 30%, and 50%. The sodium content of the burger using low-sodium sauce was 399 mg/100 g in the control group, 362 mg/100 g in the H1 group, and 351.5 mg/100 g in the H2 group, showing a 9.3-11.9% decrease in sodium in the H1 and H2 groups. The preference evaluation on the low-sodium burgers showed a higher preference for burgers with 9.3-11.9% sodium reduction, which did not affect the overall taste. CONCLUSIONS: This study examined the potential for sodium reduction in the franchise foodservice industry. An approximate 10% sodium reduction resulted in an increase in consumer preference without affecting the strength of the taste. Thus, if applied gradually, sodium reduction at practical levels could increase the consumer preference without changing the taste or quality and could be applied in the franchise foodservice industry.

• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 2008년도 추계학술대회 논문집
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• pp.382-385
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• 2008

In the present study, the effect of cold reduction ratio on the spheroidization rate of SK85 high carbon steel sheet was investigated. High carbon steel sheet fabricated by POSCO was soaked at $850^{\circ}C$ for 2 hr in a box furnace and then treated at $570^{\circ}C$ and $670^{\circ}C$ for 10 min in a salt bath furnace followed by water quenching to obtain a fine pearlite structure and coarse pearlite structure. Cold rolling was conducted on the sheets by reduction ratios of 20, 30, and 40 % and heat treatment for spheroidization was carried out at $720^{\circ}C$ for the various time intervals from 1 to 32 hrs. Area fraction of spheroidized cementite was measured with an image analyzer as a function of cold reduction ratios and duration times.

• 지질공학
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• 제3권2호
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• pp.191-201
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• 1993

환원은 심층 지하처분되는 Cr(VI)의 양을 줄이는데 중요한 수단의 하나이다. 이 반응은 pH와 온도에 따라 민감하게 작용하며, 지하심층 처분장의 낮은 pH와 높은 온도는 토양 유기질, 높은 염소이온 농도와 더불어 Cr(VI)의 환원에 좋은 환경을 제공한다. 본 연구에서는 다양한 환경 조건에 따른 토양 유기질과 염소이온에 의한 Cr(VI)의 환원이 조사 되었다. aquifer와 aquitard 샘플은 각각 미국 루이지애나주 세인트 촬스군의 심층 처분장에서 채취되었다. 본 연구에서는 심층처분장을 대표하는 pH(-0.81~2.0), 온도($50^{\circ}C와{\;}70^{\circ}C$), 염소이온 농도(0, 0.26, 0.52 몰)를 이용하였다.

• Carbon letters
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• 제16권1호
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• pp.41-44
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• 2015

We report the preparation of sulfonated reduced graphene oxide (SRGO) by the sulfonation of graphene oxide followed by radiation-induced chemical reduction. Graphene oxide prepared by the well-known modified Hummer's method was sulfonated with the aryl diazonium salt of sulfanilic acid. Sulfonated graphene oxide (SGO) dispersed in ethanol was subsequently reduced by ${\gamma}$-ray irradiation at various absorbed doses to produce SRGO. The results of optical, chemical, and thermal analyses revealed that SRGO was successfully prepared by ${\gamma}$-ray irradiation-induced chemical reduction of the SGO suspension. Moreover, the electrical conductivity of SRGO was increased up to 2.94 S/cm with an increase of the absorbed dose.

• Nuclear Engineering and Technology
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• 제47권7호
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• pp.849-858
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• 2015

This study set the pyroprocess facility at an engineering scale as a cost object, and presented the cost consumed during the unit processes of the pyroprocess. For the cost calculation, the activity based costing (ABC) method was used instead of the engineering cost estimation method, which calculates the cost based on the conceptual design of the pyroprocess facility. The calculation results demonstrate that the pyroprocess facility's unit process cost is $194/kgHM for pretreatment, $298/kgHM for electrochemical reduction, $226/kgHM for electrorefining, and $299/kgHM for electrowinning. An analysis demonstrated that the share of each unit process cost among the total pyroprocess cost is as follows: 19% for pretreatment, 29% for electrochemical reduction, 22% for electrorefining, and 30% for electrowinning. The total unit cost of the pyroprocess was calculated at $1,017/kgHM. In the end, electrochemical reduction and the electrowinning process took up most of the cost, and the individual costs for these two processes was found to be similar. This is because significant raw material cost is required for the electrochemical reduction process, which uses platinum as an anode electrode. In addition, significant raw material costs are required, such as for $Li_3PO_4$, which is used a lot during the salt purification process.

• 한국방사성폐기물학회:학술대회논문집
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• 한국방사성폐기물학회 2004년도 학술대회지
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• pp.145-147
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• 2004

• 한국정보과학회:학술대회논문집
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• 한국정보과학회 2002년도 가을 학술발표논문집 Vol.29 No.2 (2)
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• pp.511-513
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• 2002

본 논문에서는 영상에 Salt-Pepper와 같은 임펄스 잡음이 존재하는 영상에 대한 잡음 제거는 기존의 잡음제거 방법인 미디언 필터를 이용하여 잡음을 제거할 수 있지만 임펄스 잡음이 아닌 비임펄스 잡음이 포함된 영상에 대해서는 미디언 필터를 이용하여 비임펄스 잡음이 제거되지 않으므로 임펄스 잡음이 아닌 비임펄스 잡음이 존재하는 영상에 대한 잡음 제거를 형태학적 연산을 이용하여 잡음 제거하는 방법을 제안한다.

• 한국섬유공학회:학술대회논문집
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• 한국섬유공학회 2003년도 가을 학술발표회 논문집
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• pp.165-166
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• 2003

완전히 가수분해 된 폴리비닐알콜(PVA)은 에멜전 안정화와 계면활성이 약하다. $^{1)}$ 하지만 hydrophobically modified PVA는 높은 계면활성을 가지고 있을뿐더러 수용액에서 micelle을 형성할 수 있고 게다가 그의 수용액은 높은 viscosity, shear thinning, thixotropic, less salt sensitive 성질을 가지고 있어 enhanced oil recovery operations, drag reduction, flocculation, super absorbency, latex paints, hydraulic fluids, surface coatings등에 사용될 수 있다. $^{2.3)}$ (중략)

• 한국원자력학회:학술대회논문집
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• 한국원자력학회 2005년도 춘계학술발표회
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• pp.281-282
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• 2005