• 한국지반공학회:학술대회논문집
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• 한국지반공학회 2000년도 가을 학술발표회 논문집
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• pp.63-70
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• 2000

In 1925, H.J. Joosten was the first in the world to use chemical injection grouts composed of sodium silicate and calcium chloride. This unique development prompted the introduction of other chemical grouting techniques. Among these chemical grouting techniques, sodium silicate based grout has been the most widely used in the world, but it has not been generally considered to be a permanent material. Therefore, studies to improve the weak points of sodium silicate based grout have been conducted, and new applications of grout were recently developed. We also developed the micro fine hybrid silicate grout of suspention type which properties are sepecialized as the high strength and durability, according to the reactant of special sodium silicate grout and the high strength hardener. As the results of this study we could derive the 2 times over high strength of Micro fine hybrid Silicate grouting method(MS method) more than that of the ordinary sodium silicate grout. And also we could confirm that the alkali leakage of micro fine hybrid silicate grout is less than that of ordinary sodium silicate grout. So we could get the high strength and durability of hybrid silicate grout are superior to those of ordinary sodium silicate grout.

• 대한지역사회영양학회지
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• 제19권6호
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• pp.537-549
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• 2014

Objectives: This study was conducted to examine blood pressure and other characteristics of a high sodium intake group assessed with 24-hr urine analysis and the dietary factors related to the risk of high sodium intake among Korean adults. Methods: A cross-sectional study was conducted with adults aged 20-59 years. Subjects who completed 24-hr urine collection (N = 205) were divided into 3 groups (tertile) according to the sodium intake estimated with 24-hour urine analysis. We compared the blood pressure, BMI and dietary related factors of the 3 groups (low, medium, high sodium intake group) with General Linear Model (GLM) and Duncan's multiple range test (p < 0.05). The risk factors related to high sodium intake were assessed with odds ratio (p < 0.05). Results: The sodium intake (mg/day) of the 3 groups were $3359.8{\pm}627.9$, $4900.3{\pm}395.1$ and $6770.6{\pm}873.9$, respectively, corresponding to daily salt intake (g/day) 8.5, 12.4 and 17.2, respectively. High sodium group showed significantly elevated age, BMI and systolic/diastolic blood pressure. Being male gender was associated with significantly increased risk of sodium intake (OR = 1.972; 95%CI: 1.083-3.593). The other factors related to high sodium intake were higher BMI (${\leq}25$) (OR = 2.619; 95% CI: 1.368-5.015), current alcohol consumption (OR = 1.943; 95%CI: 1.060-3.564), and having salty soybean paste with salt percentage > 14% (OR = 3.99; 95% CI: 1.404-6.841). The dietary attitude related to increased risk of high sodium intake included 'enjoy dried fish and salted mackerel' (p < 0.001) and 'eat all broth of soup, stew or noodle' (p < 0.001). Conclusions: Because high sodium intake was associated with higher blood pressure, nutrition education should focus on alcohol consumption, emphasis on related dietary factors such as using low salt soybean paste, improvements in the habit of eating dried fish and salted mackerel or eating all broth of soup, stew or noodle.

• The Korean Journal of Physiology
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• 제9권2호
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• pp.33-39
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• 1975

Changes of urinary aldosterone excretion, concurrent sodium and potassium excretion following furosemide administration were studied in normotensive young Korean with high sodium intake, moderate sodium restriction and marked sodium depletion. After intravenous injection of furosemd 40mg, plasma and urine samples were collected at every thirty minutes for two hours. Plasma-and urinary aldosterone, electrolyte concentration and urine flow rate were measured by means of radioimmunoassay or flamephotometry. Relations of urinary aldosterone to concurrent sodium or potassium/sodium ratio, and of urinary aldosterone to concurrent plasma aldosterone activity were studied. Following were the results: 1. Furosemide administration resulted in a increased urinary aldosterone concentration and unchanged or somewhat decreased sodium concentration in course of time after the injection. 2. Urinary potassium concentration showed initial decrease and subsequent increase in course of time after furosemide administration and it resulted in a gradual increase in urinary potassium/sodium ratio. 3. Studying the relations between urinary aldosterone excretion and potassium/sodium excretion ratio, or sodium excretion were meaningless because of the urinary flow rate after the injection was decreased with time course. 4. Furosemide administration showed a good relationship of urinary aldosterone concentration to concurrent potassium/sodium ratio rather than concurrent sodium concentration in subjects with sodium restriction, but no meaningful relationship was detected in subjects with high sodium intake because increasing rate of the ratio was not so wide. 5. Furosemide also resulted a reasonable relation of plasma aldosterone concentration to concurrent urinary aldosterone concentration especially during low sodium intake. 6. Above results suggested that relation of urinary aldosterone concentration to K/Na ratio following furosemide administration during sodium restriction is significant and has a benefit to reduce the variation induced by kalemic change showing in the diragram for daily aldosterone to sodium excretion.

• 한국세라믹학회지
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• 제13권1호
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• pp.20-24
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• 1976

These are many kinds of self-hardening methods for sand mold using sodium silicate. When sodium silicate solution is mixed with calcium-orthosilicate powder hardening reaction occurs, which is based for self-hardening method at high temperature. The high temperature strength and resicual strength of mold are related to the mole ratio of sodium silicate and the contents of calcium-orthosilicate powder. The results obtained in this study were as follows: 1) The high temperature strength of mold was maximum at about $600^{\circ}C$, and at higher temperature showed lower value on the contrary. 2) The high temperature strength of mold was increased by increasing the amount of sodium silicate having lower mole ratio and high concentration. 3) The residual strength of mold was reduced by increasing the mole ratio of sodium silicate and increasing the concentration of calcium-orthosilicate.

• 대한기계학회논문집A
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• 제37권5호
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• pp.665-671
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• 2013

제 4 세대 소듐냉각 고속로에는 중간열교환기(IHX), 붕괴열제거 열교환기(DHX), 공기 열교환기(AHX), 핀형 소듐-공기 열교환기(FHX) 및 증기발생기(SG)를 포함한 다양한 열교환기들이 설치된다. 본 연구에서는 STELLA-1 시험루프에 설치된 소듐-공기 열교환기인 AHX 와 SELFA 시험루프에 설치될 핀형(finned) 소듐-공기 열교환기인 FHX 등 2 기의 열교환기 설계에 대해 3D 상세 유한요소해석을 수행하고, 동 결과에 기초하여 고온설계 기술기준을 따라 크리프-피로 손상평가를 수행하였다. 손상 평가결과 AHX와 FHX는 의도하는 크리프 피로 손상 하중 하에서 구조 건전성을 유지하는 것으로 확인되었다.

• 대한지역사회영양학회지
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• 제25권5호
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• pp.386-395
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• 2020

Objectives: The aim of this study was to investigate sodium reduction practices in school foodservice in Daegu. Methods: The survey included 199 nutrition teachers and dietitians working at elementary, middle and high schools in Daegu. The survey topics included the following: the frequency of salinity measurement, workers in charge of the measurement, average salinity of the soup and stew served, frequency and difficulties of offering low-sodium meals, Importance-Performance Analysis (IPA) of sodium reduction methods in school foodservice and the need for political support in encouraging sodium reduction. Results: The mean salinity of the soup and stew was higher in high school foodservice than in elementary and middle school foodservice. Middle and high schools have difficulties in offering low-sodium meals due to concerns of decreasing satisfaction for the meals. The results of the IPA of programs to reduce sodium in school meals showed that most of the items in the cooking and serving stages were in the 2nd quadrant (Keep up the good work), and all purchasing and menu planning stages occupied the 3rd quadrant (Low priority). To reduce sodium in school meals, government support is required in developing low-sodium recipes for school foodservice, encouraging education on sodium reduction for school foodservice officials and developing low-sodium food for institutional foodservice. Conclusions: To encourage sodium reduction in school meals, the priority is to make low-sodium recipes available. Also, it is necessary to develop a program that calculates the sodium content in menus and processed foods through National Education Information System and to establish standards for sodium levels in school foodservice.

• 한국식품영양학회지
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• 제29권1호
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• pp.104-114
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• 2016

In this study, we investigated protection motivation and behavioral intention to prevent serious illnesses related to excessive sodium intake among the university students in Gyeongnam and Busan. Within the protection motivation theory (PMT) framework, a survey questionnaire was developed to measure participants' perceptions on the severity of and the vulnerability to the threat of serious diseases due to the high sodium intake as well as the effectiveness of preventive measures (response efficacy), and the ability to perform them (self-efficacy) along with their willingness to follow recommendations (behavioral intention). Data was collected in June 2015. Study participants were divided into either low (n=117) or high (n=177) sodium intake behavior groups based on their current behaviors. Exploratory factor analysis was performed to measure construct validity and Cronbach's alpha was calculated to check reliability of measurement items. The high sodium intake behavior group perceived higher vulnerability than the low sodium intake behavior group among four PMT factors. Differences of the other three factors were not significant between the two groups. The results of hierarchical regression analysis indicated that self-efficacy and response efficacy affected behavioral intention of high sodium intake behavior among students. Hence, development of strategies to increase self-efficacy and response efficacy are strongly recommended.

• 한국유체기계학회 논문집
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• 제20권2호
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• pp.69-74
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• 2017

Sodium hypochlorite, used as water disinfectant, is generated by electrolysis of salt. Compared to chlorine gas disinfection, it is free from high-pressure gas regulation and does not generate toxic gas, so it is increasingly used as a safe disinfectant. Despite these advantages, the concentration of sodium hypochlorite decreases with temperature during long-term storage, and the amount of chlorate increases when a large amount is added, it has mainly been applied to small-scale waterworks. To solve this problem, high sodium hypochlorite generation was developed. In this study, the changes of concentration and chlorate of sodium hypochlorite with time has been studied. As a result of the test, it was found that the usable period of sodium hypochlorite produced at a certain temperature or less was increased from 1.5 days to 13 days. Overall, sodium hypochlorite can be applied even in large-scale waterworks, which makes operation more stable and also reduces the disinfection byproducts, thus it contributed greatly to securing water quality.

• Journal of Mechanical Science and Technology
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• 제15권11호
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• pp.1533-1540
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• 2001

A high-temperature sodium stainless steel heat pipe was fabricated and its performance has been investigated. The working fluid was sodium and it was sealed inside a straight tube container made of stainless steel. The amount of sodium occupied approximately 20% of the total volume of the heat pipe and its weight was 65.7gram. The length of a stainless steel container is 1002mm and its outside diameter is 25.4mm. Performance tests were carried out in a room air condition under a free convective environment and the measured temperatures are presented. The start-up behavior of the heat pipe from a frozen state was investigated for various heat input values between 600W and 1205W. In steady state, axial temperature distributions of a heat pipe were measured and its heat transfer rates were estimated in the range of vapor temperature from 50$0^{\circ}C$ to 63$0^{\circ}C$. It is found that there are small temperature differences in the vapor core along the axial direction of a sodium heat pipe for the high operating temperatures. But for the range of low operating temperatures there are large temperature drops along the vapor core region of a sodium heat pipe, because a small vapor pressure drop makes a large temperature drop. The transition temperature was reached more rapidly in the cases of high heat input rate for the sodium heat pipe.

• 대한지역사회영양학회지
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• 제27권1호
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• pp.27-35
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• 2022

Objectives: The purposes of this study were to compare the degree of sodium reduction practice and estimate sodium intake by salty food preference. Methods: Sodium reduction practices, salty food preferences and estimated sodium intake were surveyed for restaurant owners (n = 80), employees (n = 82) and customers (n = 727) at the restaurants participating in the sodium reduction project in Daegu, Korea. Estimated sodium intake was performed by examining sex, age, body mass index (BMI), salty eating habit and dietary behaviors. Results: The degree of sodium reduction practice was significantly higher in salinity meter use (P < 0.001), low salt seasonings (P < 0.001) and efforts to make the foods as bland as possible overall (P < 0.001) in the restaurants participating in sodium reduction project than in homes (P < 0.001). The degree of sodium reduction practice appeared lower in the high salty food preference group than in the low-preference group in such items as efforts to make the foods as bland as possible overall (P < 0.05) and washing the salty taste and then cooking (P < 0.05). The high-preference group showed high-salt dietary behavior, including eating all the soup until nothing was left (P < 0.05) more than the low-preference group, but low-salt dietary behavior included checking the sodium content in processed foods (P < 0 .0 5) less than the low-preference group. The high-preference group was higher in the soup and stew intake frequency than the low-preference group (P < 0.05) and much lower in nuts (P < 0.05) and fruits (P < 0.05) intake frequency. The high-preference group had a higher salty eating habit (P < 0.05), salty taste assessment (P < 0.05) and estimated sodium intake (P < 0.05) than the low-preference group. Conclusions: The present study showed that the salty food preference was strongly associated with lower sodium reduction practice and higher estimated sodium intake.