• Transactions of the KSME C: Technology and Education
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• v.1 no.1
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• pp.69-73
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• 2013

This study is about the secondary concentration technology using electrodialysis process for minimum discharge and maximize recovery ratio from seawater desalination by reverse osmosis process. The experimental method adopted the constant voltage driving method and, concentrated/desalination volume capacity ratio changes, voltage changes and electrolyte types. Multi-ion membrane is used, aiming to derive conditions to minimize the TDS concentration of desalination water, to minimize the volumes of secnodary concentraion water and minimizing the power efficiency. The results of this study are as follows. The optimal ratio of concentraion/desalination volume is 1:5, the final TDS concentration of desalinated water is 5.32g/l, the final secnodary concentrated water salinity is 17.07% and electric energy demands of desalinated water is $16.74kWh/m^3$.

• Transactions of the KSME C: Technology and Education
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• v.1 no.1
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• pp.59-68
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• 2013

In the present study, sea water reverse osmosis desalination system was composed with an ultra-filtration membrane as a pre-treatment. Sea water was induced into the pre-treatment composed with an auto-screen filter and an ultra-filtration membrane. It was proved that the permeate of the pre-treatment was adequate for reverse osmosis desalination system by measuring the $SDI_{15}$ and the turbidity. Feed salinities was changed by mixing the brine and the permeate. Inlet salinities effected the performances of sea water reverse osmosis desalination system in a large amount such as the salt rejection, the recovery ratio, the pressure, the product salinity. Energy consumptions per the ton of the product were almost linearly increased with the inlet salinities.

• Journal of Microbiology and Biotechnology
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• v.24 no.5
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• pp.648-660
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• 2014

Doenjang, a traditional Korean fermented soybean paste, is made by mixing and ripening meju with high salt brine (approximately 18%). Meju is a naturally fermented soybean block prepared by soaking, steaming, and molding soybean. To understand living bacterial community migration and the roles of bacteria in the manufacturing process of doenjang, the diversity of culturable bacteria in meju and doenjang was examined using media supplemented with NaCl, and some physiological activities of predominant isolates were determined. Bacilli were the major bacteria involved throughout the entire manufacturing process from meju to doenjang; some of these bacteria might be present as spores during the doenjang ripening process. Bacillus siamensis was the most populous species of the genus, and Bacillus licheniformis exhibited sufficient salt tolerance to maintain its growth during doenjang ripening. Enterococcus faecalis and Enterococcus faecium, the major lactic acid bacteria (LAB) identified in this study, did not continue to grow under high NaCl conditions in doenjang. Enterococci and certain species of coagulase-negative staphylococci (CNS) were the predominant acid-producing bacteria in meju fermentation, whereas Tetragenococcus halophilus and CNS were the major acid-producing bacteria in doenjang fermentation. We conclude that bacilli, LAB, and CNS may be the major bacterial groups involved in meju fermentation and that these bacterial communities undergo a shift toward salt-tolerant bacilli, CNS, and T. halophilus during the doenjang fermentation process.

• Korean Journal of Food Science and Technology
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• v.23 no.6
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• pp.755-758
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• 1991

Kimchi was investigated with regard to the sensory properties depending on ethnic group and processing conditions, and to the relationship between its sensory attributes. Sensory panel scores of American in sourness, pungency and crunchiness were significantly higher than those of Korean. The opposite result was performed in sweetness. There were no significant differences between American and Korean in sensory properties of saltiness, hardness and toughness. Salt content in brine was significantly related to saltiness of kimchi at p<0.001. Sensory panel scores of saltiness in kimchi made with 10, 15 and 20% salt solution appeared to be 4.5, 5.8 and 7.1, respectively. Mean values of toughness were 5.7 at 3 days of aging and 4.5 at 10 days. There were no relationship among sensory properties between taste attributes and textural terms of kimchi.

• Journal of Magnetics
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• v.17 no.2
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• pp.86-95
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• 2012

This study investigated the effects of adding a third alloying element, Ni, to create $Fe_{70-x}Pd_{30}Ni_x$ (x = 2, 4, 6, 8 at.% Ni) ferromagnetic shape memory alloys (FSMAs). The Ni replaced a portion of the Fe. The $Fe_{70-x}Pd_{30}Ni_x$ alloys were homogenized through hot and cold forging to gain a ~38% reduction in thickness, next they were solution-treated (ST) with annealing recrystallization at $1100^{\circ}C$ for 8 h and quenched in ice brine, and then aged at $500^{\circ}C$ for 100 h. Investigation of the microstructures and magnetostriction indicated that the greater Ni amount in the $Fe_{70-x}Pd_{30}Ni_x$ alloys reduced saturation magnetostriction at room temperature (RT). It was also observed that it was more difficult to generate annealed recrystallization. However, with greater Ni addition into the $Fe_{70-x}Pd_{30}Ni_x$ (x = 6, 8 at.% Ni) alloys, the $L1_0+L1_m$ twin phase decomposition into stoichiometric $L1_0+L1_m+{\alpha}_{bct}$ structures was suppressed after the $500^{\circ}C$/100 h aging treatment. The result was that the $Fe_{70-x}Pd_{30}Ni_x$ (x = 6, 8 at.% Ni) alloys maintained a high magnetostriction and magnetostrictive susceptibility (${\Delta}{\lambda}{_\parallel}{^s}/{\Delta}H$) after the alloys were aged at $500^{\circ}C$ for 100 h. This magnetic property of the $Fe_{70-x}Pd_{30}Ni_x$ (x = 6, 8 at.% Ni) alloys make it suitable for application in a high temperature (T > $500^{\circ}C$) and high frequency environments.

• The Korean Journal of Food And Nutrition
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• v.32 no.6
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• pp.651-661
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• 2019

Suaeda asparagoides (Miq.) is a salt marsh plant, long been prescribed in traditional medicine for the treatment of hypertension and liver toxification in Asian countries. The powder of S. asparagoides was added at the ratio of 0, 5, and 10%, respectively, of grain-type Meju to manufacture Doenjang in brine according to the salt concentration (8 and 12%). After 24 weeks of fermentation, the Doenjang samples were determined to have an anti-inflammatory effect on RAW 264.7 cells. Evaluation of the anti-inflammatory effect of Doenjang added S. asparagoides powder extracted using 80% EtOH, was performed to study the inhibition of pro-inflammatory factors such as NF-κB (nuclar factor κB), NO (nitric oxide), TNF-α (tumor necrosis factor alpha), IL-6 (interleukin-6), iNOS (inducible nitric oxide synthase), and COX-2 (cyclooxygenase-2) in lipopolysaccharide (LPS)-induced RAW 264.7 cells. The results showed that the Doenjang extracts reduced the production of NO, IL-6, COX-2, and iNOS increased in the LPS-stimulated RAW cell without cytotoxicity. In the case of the NF-κB and TNF-α there was no significant difference between the control and samples. In conclusion, these results suggest that Doenjang added with the S. asparagoides powder acts as functional fermented food with anti-inflammation effect.

• Journal of agricultural medicine and community health
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• v.4 no.1
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• pp.81-89
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• 1979

This study was undertaken to evaluate the present status of intestinal helminthic infection in rural areas of Korea from Dec. 1976 to Feb. 1979.The 4,311 stool specimens collected from 4 mountainous areas, 2 plain areas and 4 ri ver basins were examined. The methods employed were Kato's cellophane thick smear technique and brine fletation technique. The results are as follows. 1. The positive rate of intestinal helminch of any kind was 73.4%. It was 82.9% in river basins, 70. 2% in plain areas and 70. 4% in mountainous areas. 2. The positive rates of intestinal helmint.h were; Ascaris lumbricoides 42.5%, Trichocephalus trichiurus 51.4%, Hookworm 4.2%, Clonorchis sinensis 4.0%, Meta-gonimus yokogawai 5.7%, Hymenolepis nana 1.3%, Taenia species 1.0%, and Trichostrongyllus orientalis 1.2% respectively. 3. Sexual distribution of heiminthic infections showed higher rate in female than that of male except C. sinensis, H. nana, Taenia species, and. M. yokogawai. 4.Infection rates of T. trichiurus, Hook-worm and C. sinensis increased with age, but conversely H. nana were more prominent in younger age. 5. No geographical differen=e was noticed except that, M. yokogawai (20.9%), C sinensis (14.2%) in river basins ancl Taenia species (2.3%, by applying only stool examination) in mountainous areas were higher than the other 2 areas.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.3
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• pp.323-333
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• 2005

This study was performed to analyze the quality characteristics of Oiji solution and Oiji preserved with $7\%$ salt brine and the others preserved with Pulsatilla koreana additives of varied concentrations $(3,\;6\;and\;9\%)$ during fermentation (24 days) at room temperature $(20\pm2^{\circ}C)$. The resuls of this experiment was as follows: The pH of Oiji added with Pulsatilla koreana of 3, 6 and $9\%$ tended to decrease as a fermentation period got longer. The acidity of Oiji was increased as a fermentation period got longer and reached the highest value in the 21st day. The acidity of Oiji solution was $0.92\~1.06\%$ and that of Oiji itself was $0.77\~1.61\%$. The Brix value showed $0.77\%$ for Oiji at the frist day and $3.33\~3.70\%$ at the 24th day. The Brix value of the Oiji with no addition showed the lowest value. Salt content was $2.39\~2.53\%$ for Oiji solution and $3.20\~3.33\%$ for Oiji. The tumidity as $\%T$ of Oiji solution was $52.67\%$ at the first day, that of Oiji solution with no addition of Pulsatilla koreana showed $-10.53\%$ and one which added $9\%$ Pulsatilla koreana showed $-1.16\%$ of tumidity as $\%T$ at the 24th day. As the fermentation period got longer, Oiji solution became tumid The tumidity of Oiji . solution with addition of Pulsatilla koreana showed a low level. For the texture of Oiji, hardness decreased in all cases and fracturability also decreased drastically, but adhesiveness increased as fermentation proceeded Sensory evaluation of Oiji with $6\%$ Pulsatilla koreana additives showed the highest score of taste, crispness and overall acceptance expect smell.

• Journal of Technologic Dentistry
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• v.33 no.4
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• pp.271-281
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• 2011

Purpose: The aim of this study is to investigate the changes in hardness and microstructure of a dental multipurpose alloy after simulated complete firing with controlled cooling rate and holding time by characterizing the changes in hardness and microstructure after simulated firing with various cooling rates and holding times. Methods: Before hardness testing, the specimens were solution treated and then were rapidly quenched into ice brine. The specimens were completely fired in furnace. Hardness measurements were made using a Vickers microhardness tester. The specimens were examined at 15 kV using a field emission scanning electron microscope. Results: The maximum hardness value was obtained at stage 0 after simulated firing with various cooling rates (quick cooling, stage 0, stage 1, stage 2, stage 3). By the repetitive firing, the hardness of the tested alloy decreased gradually. By holding the specimen at $500^{\circ}C$ for 10-20min after simulated firing, the hardness increased apparently. However, to hold the alloy for long periods of time in the relatively high temperature after simulated firing resulted in the formation of thick oxidation layer. The oxide film formed on the surface of the alloy after simulated complete firing with controlled cooling rate, which was mainly composed of O and Zn. Conclusion: It is reasonable to hold the alloy at $500^{\circ}C$ for 10-20min after complete firing in other to improve the final hardness of the alloy.

• Journal of Technologic Dentistry
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• v.34 no.4
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• pp.345-352
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• 2012

Purpose: The age-hardening mechanism of an Au-Ag-Cu-Pt-Zn alloy for crown and bridge fabrication was investigated by means of hardness test, X-ray diffraction study and field emission scanning electron microscopic observation. Methods: Before hardness testing, the specimens were solution treated and then were rapidly quenched into ice brine, and were subsequently aged isothermally at $400-450^{\circ}C$ for various periods of time in a molten salt bath and then quenched into ice brain. Hardness measurements were made using a Vickers microhardness tester. The specimens were examined at 15 kV using a field emission scanning electron microscope. Results: By the isothermal aging of the solution-treated specimen at $450^{\circ}C$, the hardness increased rapidly in the early stage of aging process and reached a maximum hardness value. After that, the hardness decreased slowly with prolonged aging. However, the relatively high hardness value was obtained even with 20,000 min aging. By aging the solution-treated specimen, the f.c.c. Au-Ag-rich ${\alpha}_0$ phase was transformed into the Au-Ag-rich ${\alpha}_1$ phase and the AuCu I ordered phase. Conclusion: The hardness increase in the early stage of aging process was attributed to the formation of lattice strains by the precipitation of the Cu-rich phase and then subsequent ordering into the AuCu I-type phase. The decrease in hardness in the later stage of aging process was due to the release of coherency strains by the coarsening of tweed structure in the grain interior and by the growth and coarsening of the lamellar structure in the grain boundary. The increase of inter-lamellar space contributed slightly to the softening compared to the growth of lamellar structure toward the grain interior.