• Journal of KSNVE
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• v.7 no.2
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• pp.261-272
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• 1997

Recently washing machines are to be in lower vibration and lower sound because of better environment. Vibration problems in washing machines occur in both washing mode and spinning mode, but vibration in spinning mode becomes main problem because of its high rotating speed and continuity. Vibration while spinning is mainly due to rigid body motion of total washing system which includes suspending rods, washing bath, spinning bath, and gear sets. In this study, some researches were done in order to analyze the rigid body motion of washing system and flexible vibration of spinning bath. A basic mathematical model was established, and the effect of position of salt water and shape change of salt water case were considered. And the effect of lengths of suspending rods, attaching angles, vertical and horizontal position, stiffness of spring on the change of vibration were also considered. To identify the effect of salt water on vibration, some measurements were done. When salt water was positioned at upper part, the effect was most and this coincides with the tendency of simulation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.6
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• pp.572-581
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• 1991

For the development of a model to predict absorbed salt quantity in radish during salting, absorbed salt quantity and water content change in radish by the hour were measured at 5%, 10%, 15% brine concentration and $10^{\circ}C,\;20^{\circ}C,\;30^{\circ}C$ respectively. Absorbed salt quantity in radish by the time showed logarithmic function, absorbed salt quantity by brine concentration and temperature showed linear relation. A model to predict absorbed salt quantity in radish at each time, brine concentration and temperature was calculated by the regression program of SPSS. Apparent diffusivity of salt in radish was calculated from appropriated diffusion equation solution of Fick's second law using computer simulation. Salt diffusivity in radish increased as brine concentration increased and the effect of temperature could by expressed by Arrhenius equation. A model equation which could predict salt diffusivity was developed by regression analysis. To specify relation between salt quantity which absorbed into radish and water content which removed out of it, Flux ratio(${\Delta}W/{\Delta}S$) was calcuated. The values showed that the removed water content was greater than the absorbed salt quantity.

• Korean Journal of Microbiology
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• v.29 no.5
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• pp.339-343
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• 1991

Heterotrophic activity, total bacteria and salinity were determined seasonally in the estuary of Naktong River over half tidal cycle. Heterotrophic activity was determined by the uptake of [U- $^{14}$ C]glucose. Heterotrophic activity fluctuated with the tides and was decreased as salinity increased. Teh great activity occurred near low ebb tide at all seasons except summer. The main environmental factor affecting hetreotrophic activity was the salinity rather than water temperature in the estuary of Naktong River. In order to estimate the effect of salt, salt was added to estuarine water. Vmax for glucose of salt-added water was 17% and 77% of original estuarine water at station 1 and 2 respectively and slight increase was observed at station 3. Respiration rate and Kt+Sn for glucose of salt-added sample increased at all 3 stations. The increase of the Kt value implies the reduced affinity of bacterial population for glucose. The effects of salinity on the heterotrophic activity were more extensive in the upper region of estuary than at the mouth.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.283-291
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• 2008

The present study is purposed to suggest accurate guidelines for developing standardized chicken meat stock containing salt, and to develop a product for mass production of uniform quality achieved by applying High Pressure Extraction Cooking(HPEC) using a high.pressure extractor. Through this study, we examined water contents, ash contents, salinity, turbidity and mineral contents of chicken meat stock according to the addition of salt. The ash contents increased with the increase of the addition of salt, but the water contents decreased with the increase of the addition of salt. Salinity increased with the increase of the addition of salt. Turbidity decreased with the increase of the addition of salt, and difference in turbidity according to the addition of salt was regular. Among mineral contents, Na showed the highest content, which was believed to be because of the addition of salt, and it was followed by K and P. The results of this study show that the mineral contents in the stock were different according to the addition of salt, but they were neither proportional to the addition of salt nor showed a regular pattern.

• Journal of Korean Society of Water and Wastewater
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• v.29 no.5
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• pp.575-581
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• 2015

Although disinfection in drinking water treatment plants provides a safer water supply by inactivating pathogenic microorganisms, harmful disinfection by-products may be formed. In this study, the disinfectant, chlorine, was produced on-site from the electrolysis of salt (NaCl), and the by-products of the disinfection process, bromate and chlorate, were analyzed. The provisional guideline levels for bromate and chlorate in drinking water are $10{\mu}g/L$ and $700{\mu}g/L$, in Korea, respectively. Bromide salt was detected at concentrations ranging from 6.0 ~ 622 mg/kg. Bromate and chlorate were detected at concentrations ranging from non-detect (ND) ~ 45.3mg/L and 40.5 ~ 1,202 mg/L, respectively. When comparing the bromide concentration in the salt to the bromate concentration in the chlorine produced by salt electrolysis, the correlation of bromide to bromate concentration was 0.870 (active chlorine concentration from on-site production: 0.6-0.8%, n=40). The correlation of bromate concentration in the chlorine produced to that in the treated water was 0.866.

• Proceedings of the KIEE Conference
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• 1997.07d
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• pp.1497-1499
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• 1997

This paper dealt with the surface aging characteristics of silicone rubber used as the surface material of outdoor polymer insulators under accelerated aging condition. There are many aging factors in natural environment. In this paper, the silicone rubber were accelerated to evaluate their performance against salt fog, that is, they were dipped in pure water and salt water under boiling condition. Then, contact angle and SEM(Scanning Electron Microscope) were used to estimate surface hydrophobicity, and dielectric loss($tan{\delta}$) and surface leakage current were measured to observe the electrical characteristics.

• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.808-817
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• 2016

In this study, we investigated the effects of pre-soaking in salt and sugar solution prior to air drying at $50^{\circ}C$ on the characteristics of dried apples. Pre-soaking solutions included single solutions of salt 2% and sugar 2%; and combined solutions of salt 2%+sugar 2% and salt 2%+sugar 5%, respectively. The effects of pre-soaking condition and drying were evaluated in terms of moisture content (MC), water activity, color, antioxidant activity determined by DPPH radical scavenging activity, shear force, microbial contents, and sensory evaluation of apple slices. The control sample without pre-soaking showed the most rapid drying rate; in addition, the single solutions showed higher MC and water activity after drying time of 120 min, as compared to combined solutions. In all samples, MC and water activity showed high correlation coefficients of 0.91 to 0.97; whereas, shear force was negatively correlated with MC and water activity. The single solution of salt 2% showed decrease in change of color, including L, a, and b values, and the number of aerobic bacteria during drying. In addition, highest antioxidant activity and values of sensory preferences were observed in the dried apple pre-soaked in single solution of salt 2%.

• Journal of Environmental Science International
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• v.28 no.3
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• pp.291-301
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• 2019

This study was conducted to investigate the effect of salt concentration and turbidity on the inactivation of Artemia sp. by electrolysis, UV photolysis, electrolysis+UV process to treat ballast water in the presence of brackish water or muddy water caused by rainfall. The inactivation at different salt concentrations (30 g/L and 3 g/L) and turbidity levels (0, 156, 779 NTU) was compared. A decrease in salt concentration reduced RNO (OH radical generation index) degradation and TRO (Total Residual Oxidant) production, indicating that a longer electrolysis time is required to achieve a 100% inactivation rate in electrolysis process. In the UV process, the higher turbidity results in lower UV transmittance and lower inactivation efficiency of Artemia sp. Higher the turbidity resulted in lower ultraviolet transmittance in the UV process and lower inactivation efficiency of Artemia sp. A UV exposure time of over 30 seconds was required for 100% inactivation. Factors affecting inactivation efficiency of Artemia sp. in low salt concentration are in the order: electrolysis+UV > electrolysis > UV process. In the case of electrolysis+UV process, TRO is lower than the electrolysis process, but RNO is more decomposed, indicating that the OH radical has a greater effect on the inactivation effect. In low salt concentrations and high turbidity conditions, factors affecting Artemia sp. inactivation were in the order electrolysis > electrolysis+UV > UV process. When the salt concentration is low and the turbidity is high, the electrolysis process is affected by the salt concentration and the UV process is affected by turbidity. Therefore, the synergy due to the combination of the electrolysis process and the UV process was small, and the inactivation was lower than that of the single electrolysis process only affected by the salt concentration.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.10
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• pp.1307-1311
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• 2008

This study was conducted to evaluate the quality characteristics of mugwort-tofu prepared by purified salt (A1), sun-dried salt (A2), bamboo salt (A3), and deep ground water salt (A4) in addition to $CaCl_2$ as coagulants. Addition of various salts with $CaCl_2$ increased yield of the tofu resulting in high content of lipid, protein and mineral contents of mugwort-tofu. Sun-dried salt was most effective in yield of the tofu among tested salts. It was also most efficient in increasing protein, and lipid contents of the tofu. The amounts of Ca, K, Mg, and Na were highest in mugwort-tofu prepared with sun-dried salt, while they were lowest in the tofu with deep ground water salt. The texture analysis showed the tofu prepared with various salts generally increased the hardness and gumminess of the tofu significantly. The sensory evaluation of the tofu with various salts demonstrated that the saltiness, tastiness, chewiness, and overall acceptance were enhanced significantly. Among tested salts, bamboo salt showed the highest overall acceptance in mugwort-tofu, followed by deep ground water salt, purified salt, and sun-dried salt.

• Journal of Korean Society of Forest Science
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• v.77 no.4
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• pp.371-381
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• 1988

The purpose of this study was to investigate the physiological response to salt treatments in the leaves of several tree species. The results obtained were as follows : 1. The water potential of tree leaves damaged with various salt concentrations did not change nearly for 10 hours after treatment. As time elapsed after treatment, however, the higher salt concentration in soils, the higher leaf water potential was observed. 2. Leaf water potential of species intolerant to salt was higher than tolerant species due to the severe dehydration from cells. 3. According to the water relation parameters obtained from P-V curves, the values of ${\pi}_{\sigma}$ and ${\pi}_{\rho}$ in the damaged leaves were higher, but those of $V_{\rho}/V_{\sigma}$ and Emax were lower than those of the intact leaves. 4. The photosynthesis rate of tree leaves decreased remarkably with increasing the salt concentrations in soils, and it decreased faster for species intolerant cintolerant to salt.