• Journal of the Korean Ceramic Society
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• v.22 no.3
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• pp.13-18
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• 1985

Semiconductive $Ba_{0.9}Sr_{0.1}TiO_3$ was prepared by both the Calcining of mixed Oxides (C. M. O) and the Molten Salt Synthesis(M.S.S) methods to investigate the PTCR effects. In the Molten Salt Synthesis method the temperature of calcination for Synthesis of $BaTiO_3$ could be lowered from 110$0^{\circ}C$ to 80$0^{\circ}C$. The M.S.S Specimens had smaller grain size and more homogeneous size distribution at the same sintering temperature as compared with the C. M. O specimens. The M. S. S. specimens showed greater PTCR effects and current variations in the time vs. current charac-teristics than those of C. M. O Specimens.

• Korean Journal of Agricultural Science
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• v.46 no.1
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• pp.173-182
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• 2019

To produce a high-quality Kimchi product, molten salt was used for the Kimchi. Changes in the physiochemical properties and functional compounds were analyzed during fermentation. The salinity of bay salt Kimchi was higher than that of the molten salt Kimchi. The fermentation speed of the lactic acid bacteria in the molten salt Kimchi was significantly faster. To evaluate the effects of the salts on the changes in the functional compounds during fermentation, the antioxidant activity, total phenolic compounds (TPC), flavonols, phenolic acids, and glucosinolates in Chinese cabbage were analyzed. In the first 9 days, antioxidants were decreased during this fermentation period and then, increased after that. TPC was slightly increased for all the conditions after 40 days fermentation. Kaempferol was a major flavonol but had a relatively larger decrease in the molten salt Kimchi than in the bay salt samples. Phenolic acid did not show any significant difference among the samples. The glucosinolate contents were significantly decreased in all the conditions of Kimchi during the fermentation period. Consequently, the molten salt greatly affected the fermentation speed of Kimchi and the total characteristics of the Kimchi lactic acid bacteria. Although the functional compounds of Chinese cabbage were decreased during the fermentation of Kimchi, this decrease did not profoundly deteriorate the food quality. Therefore, high-quality Kimchi with enhanced bioactivity will be available if appropriate Chinese cabbages that have enhanced functional compounds are used.

• Preventive Nutrition and Food Science
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• v.11 no.1
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• pp.73-77
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• 2006

Ground pork was irradiated with an electron beam (e-beam) at a dose of 0, 1.5, 3, 5 and 10 kGy and the changes in various functional and other associated properties of salt-soluble proteins extracted from the pork were evaluated. Irradiation did not affect turbidity and the disulfide content of pork salt-soluble protein, but the content of sulfhydryls and the hydrophobocity of salt-soluble protein increased. This indicates that protein degradation occurred when the pork was e-beam irradiated and that the sulfhydryls and hydrophobic moieties buried inside the proteins were exposed to the outside environment. However, these degraded protein molecules did not form large protein aggregates through disulfide bridges. The emulsifying capacity of the pork increased with irradiation, which could be the result from increased hydrophobicity of pork salt-soluble protein. Water holding capacity of pork was not affected bye-beam irradiation.

• Korean Journal of Plant Resources
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• v.7 no.1
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• pp.97-101
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• 1994

The effects of NaCl salinity on the leaf photosynthesis and water relation of two cultivars of rice(Oryza sativa L.) , the salt-tolerant cultivar Seohae and the salt-senstive cultivar Iri-380 were exam-ined. Two cultivars of rice were grown for 14 days in nutrient solution at SOmM NaCl. Comparing theieaf Na content of two cultlvars, Seohae showed high accumulation of Na content in the leaf blade, while Iri-380 showed low. The Na content in leaf blade reduced the rate of leaf photosynthesis. Salt-tolerant cultivar Seohae was less decreased the rate of leaf photosynthesis than salt- sensitive cultivarIri-380. And Seohae showed larger decreased the osmotic potential in the leaves than Iri-380. This in-dicates that in the salt-tolerant cultivar, osmotic adjustment is developed under saliniEation.

• Nuclear Engineering and Technology
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• v.49 no.5
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• pp.887-895
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• 2017

Preliminary results of the dynamic analysis of a two-fluid molten-salt breeder reactor (MSBR) system are presented. Based on an earlier work on the preliminary dynamic model of the concept, the model presented here is nonlinear and has been revised to accurately reflect the design exemplified in ORNL-4528. A brief overview of the model followed by results from simulations performed to validate the model is presented. Simulations illustrate stable behavior of the reactor dynamics and temperature feedback effects to reactivity excursions. Stable and smooth changes at various nodal temperatures are also observed. Control strategies for molten-salt reactor operation are discussed, followed by an illustration of the open-loop load-following capability of the molten-salt breeder reactor system. It is observed that the molten-salt breeder reactor system exhibits "self-regulating" behavior, minimizing the need for external controller action for load-following maneuvers.

• Bulletin of the Korean Chemical Society
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• v.12 no.3
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• pp.295-301
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• 1991

The nucleophilic substitution reactions of p-substituted benzenesulfonyl chlorides wiht p-substituted anilines were carried out in 1,1,1,3,3,3-hexafluoro-2-propanol and 2-propanol mixtures. The salt effect was observed to be inhibited by the reaction of 1,1,1,3,3,3-hexafluoro-2-propanol with nucleophiles. To investigate the effectiveness of the salt for the nucleophilic substitution reaction the relative salt effect was determined. According to the comparison with the inhibitive salt effect and the substituent effects for the substrates and nucleophiles, the reactions were predicted to be controlled by the salt effect more than substituent effect in HFP-PrOH mixtures.

• Korean Journal of Food Science and Technology
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• v.39 no.2
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• pp.152-157
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• 2007

In an attempt to develop functional salts having beneficial health effects, we experimentally prepared three functional salts by fortification with soluble seaweed minerals (Hizikia mineral salt, HMS), fucoidan (fucoidan salt, FS) and laver extracts (laver salt, LS). To characterize the functional salts, their physicochemical properties and in vitro functionalities, such as pH, color, mineral composition, solubility, oxidation-reduction potential, sensory properties, angiotesin converting enzyme (ACE) inhibitory activity, and bile acid binding capacity were investigated. The functional salts revealed slightly lower NaCl concentrations, but showed a variety of pH values compared with conventional table salt. The pH values of HMS, FS, and LS were 11.3, 6.8, and 6.5, respectively. The oxidation-reduction potentials (ORP) of the functional salts varied from -229 mV to 38 mV, significantly lower than refined salt. The functional salts were significantly darker in color than refined salt, and the mineral composition of HMS was considerably enriched compared to refined salt, particularly in potassium ion. As a result of the sensory evaluation, FS and LS were comparatively palatable in saltiness, pungency, bitterness, and overall acceptance compared with refined salt. It was also found that one functional salt had ACE inhibitory activity (54.8% in LS) and another had bile acid binding capacity (80.7% in FS).

• Journal of the East Asian Society of Dietary Life
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• v.14 no.3
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• pp.283-287
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• 2004

To investigate the effects of preheating treatment on the properties of salt-preserved cucumber, cucumber were heated in the warm water to 40, 60, and 75$^{\circ}C$ for 15 min. Thereafter, cucumbers were cooled and the ratios of cucumbers: water was adjusted to 1:1.2(w/w) and salt was added to have final salt concentration of 12%. The group which was heated to 6$0^{\circ}C$ showed the highest scores on hardness followed by 4$0^{\circ}C$, no-heat, and 75$^{\circ}C$ treated groups after 60 days of salt-preservation. The yellowness on the surface of cucumber peels was getting intense as temperature was increased during heat treatment, which resulted in the most intense yellowness in no-heat and 4$0^{\circ}C$ treated groups. The intensities of greeness and redness of the groups also differed according to different temperature applied during heat treatments. Regardless of heat treatment, no difference in the absorbance of isopropyl alcohol extracts were found. Activities of pectinesterase were the highest in 6$0^{\circ}C$ treated group followed by 4$0^{\circ}C$, 75$^{\circ}C$, and no-heat treated group until 60 days of preservation, while activities of polygalacturonase in 4$0^{\circ}C$ and 6$0^{\circ}C$ treated groups were lower.

• Korean journal of food and cookery science
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• v.16 no.1
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• pp.75-83
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• 2000

The effects of salting methods on sensory and microbiological properties of Kakdugi were evaluated during fermentation at 10$\^{C}$ for up to 52 days. Kakdugi samples were prepared by 4 different salting methods at the final salt concentration about 1.5%, which was appropriate for organoleptic quality. The salting methods for radish cubes(2cm size) of Kakdugi included; 1) Treatment S-1: spraying dry salt uniformly onto the radish cubes, at the concentration of about 1.5%(w/w) and cured for 1 hr, 2) Treatment S-5: spraying dry salt uniformly onto the radish cubes, at the concentration of about 1.2%(w/w) and cured for 5 hr, 3) Treatment B-1: brining radish cubes in a 8.5%(w/v) salt solution and cured for 1 hr, 4) Treatment B-5: brining radish cubes in a 4.0%(w/v) salt solution and cured for 5 hr. During the early stage of fermentation, sensory test showed higher scores in the overall acceptability of Kakdugi prepared with salting methods S-1 and S-5 than those with B-1 and B-5. However, the trend of acceptability has been reversed by the treatments B-1 and, more notably, by B-5 at the later stage of fermentation. The counts of lactic acid bacteria increased remarkably and then decreased gradually after the optimum ripening period. The major lactic acid bacteria isolated and identified from Kakdugi were Pediococcus, Streptococcus, Leuconostoc, and Lactobacillus.

• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
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• v.20 no.2
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• pp.209-229
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• 2022

This work provided a review of three techniques-(1) spectrochemical, (2) electrochemical, and (3) spectroelectrochemical-for molten salt medias. A spectroelectrochemical system was designed by utilizing this information. Here, we designed a spectroelectrochemical cell (SEC) and calibrated temperature controllers, and performed initial tests to explore the system's capability limit. There were several issues and a redesign of the cell was accomplished. The modification of the design allowed us to assemble, align the system with the light sources, and successfully transferred the setup inside a controlled environment. A preliminary run was executed to obtain transmission and absorption background of NaCl-CaCl₂ salt at 600℃. It shows that the quartz cuvette has high transmittance effects across all wavelengths and there were lower transmittance effects at the lower wavelength in the molten salt media. Despite a successful initial run, the quartz vessel was mated to the inner cavity of the SEC body. Moreover, there was shearing in the patch cord which resulted in damage to the fiber optic cable, deterioration of the SEC, corrosion in the connection of the cell body, and fiber optic damage. The next generation of the SEC should attach a high temperature fiber optic patch cords without introducing internal mechanical stress to the patch cord body. In addition, MACOR should be used as the cell body materials to prevent corrosion of the surface and avoid the mating issue and a use of an adapter from a manufacturer that combines the free beam to a fiber optic cable should be incorporated in the future design.