• Journal of Power System Engineering
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• v.19 no.5
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• pp.38-44
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• 2015

The cold-rolled steel sheet for automobile is liable to corrosion, and will be painting in a variety of ways for the anticorrosive. This paper was coated on cold rolled steel (SPCC and SPFC590) for automobiles using five kinds of organic/inorganic hybrid solution. This was evaluated corrosion resistance and so on by the salt spray. Corrosion area was less according to increasing of curing time in 2 types of steel plate with 5 types of the coating solution. No.1 solution was showed the best corrosion resistance regardless of the kinds of the steel sheet. It is judged that the melamin hardner had the role of bridge between $SiO_2$ polysilicate and urethan resin. Other properties were excellent in all solution.

• YAKHAK HOEJI
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• v.36 no.4
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• pp.350-356
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• 1992

Anticoagulant activities were tested for the fifteen kinds of medicinal plants by measuring activated partial thromboplastin time (aPTT). Of them five kinds or species (Artemisia princeps, Sanguisorba officinalis, Artemisia apiacea, Eclipa alba, Schizonepeta tenuifolia) were selected and fractionated for the preparation of acidic polysaccharides. They were extracted with water by refluxing and the extracts were precipitated with ethanol. The precipitates were separated based on charge using a DEAE-Sephadex. The low salt and high salt fractions were sulfated with anhydrous pyridine and chlorosulfonic acid complex. In vitro anticoagulant activities of sulfated polysaccharides were tested by measuring aPTT, prothrombin time (PT), and factor Xa clotting time using normal human plasma. No relationship was found between the amount of uronic acids and anticoagulant activities, but the sulfated ones show the increase of activities. In vivo anticoagulant properties of the sulfated polysaccharide from Artemisia apiacea were also tested by the intraveneous administration of three different doses (3,5 and 10 mg/kg) to rats. APTT and PT were increased significantly and the action of factor Xa and thrombin mediated through antithrombin III were inhibited slightly.

• Journal of Physiology & Pathology in Korean Medicine
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• v.20 no.6
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• pp.1485-1496
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• 2006

Various kinds of related parameters on hypertension such as anti-oxygen effect, ACE, weight of body, hwart and kidney, blood pressure, heartbeat rates, contents of aldosterone, catecholamine, change rates, of plasma constituents, uric acid, BUN, creatinine were determined to verify the effects on hypertension by Kamisamul-tang (KSMT). And the results are concluded as follows. KSMT did not show any cytotoxicity at the range of concentration (1-250 ${\mu}g/m{\ell}$) on the human fibroblast cell (hFCs). KSMT decreased the production of reactive oxygen species (ROS) and DPPH generation depending on the concentration. KSMT significantly inhibited angiotensin converting enzyme(ACE) activity depending on the concentration compared with control. KSMT maintained body weight of body, heat and kidney nearly normal group in hypertensive rat induced by DOCA-salt. KSMT significantly blood pressure and heart beat rate compared with control in hypertensive rat induced by DOCA-salt. KSMT significantly decreased aldosterone, dopamine, norepineph- rine, epinephrine compared with control in hypertensive rat induced by DOCA-salt. KSMT significantly decreased the level of potassium and cloride compared with control wheareas increased that of calcium significantly in hypertensive rat induced by DOCA-salt. KSMT significantly decreased the level of uric acid and BUN compared with control in hypertensive rat induced by DOCA-salt. It is verified experimentally tat Kamisamultang(KMST) which has been used broadly as a clinical therapeutics in oriental medicine is effective for anti-hypertension mechanism. And it could be applied to develope the reliable prescriptions for anti-hypertension in the future.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.6
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• pp.529-536
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• 1986

By modified method yellow corvenia(called $Y_3$) was prepared with $4\%$ salt, $4\%$ KCl, $6\%$ sorbitol, $0.5\%$ lactic acid and $4\%$ alcohol extract of red pepper to improve the quality of fermented sea food. In this study, changes of volatile compounds and fatty acid composition obtained from modified fermented yellow corvenia($Y_3$) were experimented during fermentation, comparing with conventional fermented yellow corvenia(called $Y_1,\;20\%$ of salt contents). Total lipid of yellow corvenia was composed of $78.1\%$ of neutral lipid, $21.2\%$ of phospholipid and $0.7\%$ of glycolipid. And monoeonoic acid was held $37.4\%$ of fatty acid composition of total lipid and saturated fatty acid ($34.8\%$), polyenoic acid ($27.7\%$) were followed. Saturated fatty acid($C_{14:0},\;C_{16:0},\;C_{18:0}$) in $Y_1,\;Y_3$ increased, polyenoic acid ($C_{22:6}\;C_{22:5}\;C_{20:5}$) decreased while monoenoic acid($C_{16:1}\;C_{18:1}$) in those was little fluctuated during fermentation. Thirty-three kinds of volatile component in whole volatile compounds obtained from $Y_1,\;Y_3$ at 90 days fermentation were identified, and composed of some hydrocarbons (8 kinds), alcohols (7 kinds), acids (6 kinds), aldehydes(4 kinds), sulfides(2 kinds), ketones (2 kinds), one of phenol and 3 kinds of the other components. Among the whole volatile compounds 2-ethoxy ethanol and was held $79.35\%$ in $Y_3$, whereas nonadecane was held $75.85\%$ in $Y_1$. During fermentation 8 kinds of volatile acids, 5 kinds of amines and 9 kinds of carbonyl compounds were also detected. Those volatile acid such as acetic acid, isovaleric acid, n-caproic acid, n-butyric acid were the major portion of total volatile acids in $Y_3$ at 90 days fermentation. Meanwhile, carbonyl compounds such as ethanal, 2-butanone and butanal were the major ones, while TMA held the most part of volatile amines in $Y_3$ during fermentation. From the result of sniff test, the components which are believed to contribute to the characteristic flavor of fermented product $Y_1,\;Y_3$ are deduced to be volatile acid, carbonyl compounds and amines in order. Conclusively, there was little difference in composition of volatile components, but merely a little difference in content of those between $Y_3$ and $Y_1$.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.41 no.10
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• pp.1284-1289
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• 2016

Recently, digital image processing is applied a lot to the broadcasting, communication, computer graphic, and medical sectors. It generates noise when data is transmitted. There are many kinds of noises that add to the image such as salt and pepper noise, AWGN, and complex noise. Thus, this study divides the corrupted image into four4 areas and estimates the types of noises each pixel, and this study suggested a switching filter that separates the estimated into salt and pepper noise and AWGN. In the case that center pixel of local mask is corrupted by salt and pepper noise, it used a histogram probability weighting of subdivided area. Also, in case that it is corrupted by AWGN, algorithm that is applied to with different weights given for the distribution of each area with using subdivided area's distribution was suggested. For an objective comparison and conclusion, this study used PSNR and compared to existing methods.

• Analytical Science and Technology
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• v.11 no.3
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• pp.222-228
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• 1998

Five kinds of packed column and two kinds of capillary column were used to get optimum condition for ethanol analysis by using fifteen different volatile, low molecular weight organic substances. Only two columns, Gaskuropack 54 and DB-1, showed good separation efficiency. In the adding salt-effect experiment 0.6N - perchloric acid, 1M - meta-phosphoric acid and saturated NaCl solution were used for alcohol concentration measurement of biological fluids and tissue specimens. Among adding salt experiment, adding saturated NaCl solution showed the most stable value of alcohol concentration. This fact might be due to the increased vaporization of alcohol in the saturated NaCl solution. In the time-course of blood alcohol concentration, the alcohol level was lineary decreased to the diameter of vessel containing specimens. This result was interpreted in view of ethanol level, weight, water content, and hematocrit value. The ethanol distribution levels were measured from samples of blood and tissue obtained from 25 postmortems cases investigated by NISI. This study showed that the distribution level was decreased in order of brain, blood, kidney, spleen, liver, and lung.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.5
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• pp.734-743
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• 1995

This study was conducted to summarize the known kinds and characteristics of traditional special kimchies in Pusan and Kyungnam province. The taste of kimchi varies from region to region within Korea. In the southern part of the country, where the weather is much warmer, more salt is added along with salted anchovy(Myulchi Jeot), and the kimchi is less juicy and richer in flavor. More than 180 different varieties of kimchi are reported in Korea, but there are 30~40 different kinds of kimchi in Pusan and Kyungnam province depending on the main ingredients are known. Puchu kimchi(leek kimchi), Uung kimchi(burdock kimchi), Kongnip kimchi(soybean leaf kimchi) are the typical traditional special kimchi in Pusna and Kyungnam province. Todays, dietary cultures has been gradually changed, and diminished the local characteristics. Also, these tendency appears in the taste of the traditional special kimchi. However, it still remains the distinciton in the taste, ingredients and the methods of preparation of kimchies of Pusan and Kyungnam province. In this paper, the dispersed informations on the kinds, characteristics, and the preparation method of the special kimchies known in literatures and inherited persons in Pusan and Kyungnam province were tried to put together.

• Korean Journal of Materials Research
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• v.13 no.4
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• pp.251-258
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• 2003

The effects of the salt and the precursor pH on the synthesizing behavior and the morphology of mullite have been studied. Two kinds of mullite precursor sols were prepared by the dissolution of two kinds of salt (aluminum nitrate enneahydrate, Al($NO_3$)$_3$ㆍ$9H_2$O; type I and aluminum sulfate 14∼18 water, (SO$Al_4$)$_3$$\cdot$$14∼18H_2$O; type II) into the mixture of colloidal silica sol, respectively. Precursor pH of the sols was controlled to the acidic (pH= 1.5∼2) and basic (pH= 8.5∼9) conditions. The co-products with nitrate and sulfate were completely eliminated at $500^{\circ}C$ and $850^{\circ}C$, respectively, which was confirmed by TG/DTA results. The synthesizing temperature of mullite phase was found to be above $1200^{\circ}C$ for pH= 1.5∼2 and above $1300^{\circ}C$ for pH= 8.5∼9 in type I. However, in type II, the synthesizing temperature of mullite was decreased to $850^{\circ}C$ for pH= 1.5∼2 and $1100^{\circ}C$ for pH= 8.5∼9. The grain size of the mullite synthesized at pH= 8.5∼9 was larger than that at pH= 1.5∼2 in overall heat-treated temperatures, showing smaller grain size in type II. Aspect ratio of the mullite grains was more increased at pH= 1.5∼2 than pH= 8.5∼9 in type I, showing similar aspect ratio at both pH conditions in type II. It was found that the synthesizing temperature and grain size were predominantly governed by the initial precursor pH and decomposition of the salt, with minor effect on the grain morphology.

• Korean journal of food and cookery science
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• v.2 no.1
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• pp.1-10
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• 1986

This sudy was conductted for the purpose of determining the optimal amounts of soy tauce, soy bean paste and hot pepper paste, in 3 different Korean soups and comparing the effect of condiments such as salt, soy sauce, black pepper, and Mono Sodium Glutamate, on the taste of two basic Korean Stocks, The results estimated by Palatability Test were as follows: 1. The average NaCl contents of two kinds of commercial soysauce were 15.9%, 25.6%, respectively. 2. The NaCl contents of 2% sardine stock, and 19% beef stock were 0.16~1.17%, 0.17~0.18% respectively. 3. @ According to Saltiness in sardine stock, there was no difference between the soy sauce-added group and the salt-added group. However, for the removing effect of Off-flavor, and Overall Taste, the soy sauce-group had higher score than salt-added group respectively. (p>.0.1) ⓑ In beef stock, there was no difference between the soysauce-added group and the salt-added group in Saltiness test. The soy sauce-added group had higher score in removing effect of Off-flavor (p>.0.1). On other hand, in Overall Taste, the salt- added group was more effective than the soy sauce-added (p>.0.1). 4 @ According to Saltiness test in beef stock, there was no difference between the black pepper-added and non-added group. However, for the removing effect of Off-flavor and, Overall Taste, the added group had higher score than the non-added group, respectively. (p>.10, p>.0.5) ⓑ Also, according to Saltiness test in beef stock, there was no diffetrence between the MSG-added group and non-added group. However for the removing effect of Off-flavor, and Overall taste, the MSG-added group was more effective than the non-added group. (p>.01) 5. The best recipes of soybean sprouts soup for S persons, in this experiment, were soybean sprouts 180 g, sardine 28 g, soysauce 1/2 T.S., salt 7 g, green onion 15 g, choppedgarlic It. s., against 7 C of water, and total cooking time was 20 minutes. 6. The best recipes of clear-beef soup were beef 200 g, radish 200 g, tangle weed 10 g, sesame oil 1/2 t.s., green onion 15 g, chopped garlic 1 t.s., black Pepper 1/8 1.s., and soy sauce 1 T.S., salt 7 g or soy sauce 2 T S., salt 3.5 g. The total cooking time was minutes. 7, The best recipes of soybean pasted Chinese cabbage soup were Chinese cabbage 300 g, sardine 28 g, green onion 15 g, chopped garlic 1 t.s., and bean paste 50 g, hot pepper paste 13 g, salt 3g or bean paste 65 g, hot pepper paste 16 g, salt 1.5 g. And the total cooking time was 25 minutes. 8. Soy sauce, black pepper, M.S.G., bean paste and hot pepper paste were effective on removing Off-flavor of experimental soups.

• Preventive Nutrition and Food Science
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• v.5 no.3
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• pp.126-130
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• 2000

To enhance the antitumor activity of Chinese cabbage kimchi, four kinds of kimchi, which ere differently prepared in kinds and levels of sub-ingredients, were fermented at 15$^{\circ}C$ for 1 day and then at 5$^{\circ}C$ up to pH 4.3. The solid tumor formation, hepatic glutathione S-transferase activity and glutathione contents in the liver, and natural killer (NK) cell activity of spleen were determined from the sarcoma-180 cell injected Balb/c mice that were treated with methanol extracts of the kimchi samples. Kimchi IV, prepared with organically cultivated Chinese cabbage, red pepper powder, garlic, Chinese pepper powder mustard leaf and heat processed salt (Gueun salt), reduced the tumor formation by 39.3% compared to the sarcoma-180 cell treated group, resulting in the smallest tumor weight. Methanol extracts of the kimchi III and kimchi IV recovered the activities of hepatic glutathione S-transferase(GST) that was decreased by the transplantation of the sarcoma-180 cells to th mice. The injections of methanol extracts of kimchi II and kimchi IV increased glutathione contents in sarcoma-180 cells treated mice. The methanol extract of kimchi IV increased the natural killer (NK) cell activity of spleen lymphocytes a more effectively (p<0.05) than those the other kimchi samples. These results suggest that the anticancer activities of kimchi can be increased by changing the kinds and levels of sub-ingredients.