• 한국환경과학회지
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• 제19권7호
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• pp.799-806
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• 2010

In an effort to characterize temporal and spatial variability of $PM_{10}$ and to quantitatively estimate contribution of sea salt aerosol to $PM_{10}$ mass in Busan area, twenty four-hour averaged concentration of $PM_{10}$ were measured in two distinct areas, Gwaebeopdong(inland) and Dongsamdong(seashore), Busan for summer and fall, 2007. It was found that sea salt accounted for 2.9% and 9.5% of $PM_{10}$ mass in Gwaebeopdong and Dongsamdong, respectively for the study period, indicating that contribution of sea salt to $PM_{10}$ mass and total ion concentration in seashore area were consistently higher by a factor of three compared to inland area. Temporal analysis suggested that sea salt contributions to $PM_{10}$ in Dongsamdong were higher in summer due to the southerly sea breeze while there was no significant fluctuation of sea salt contribution for the summer and fall months in Gwaebeopdong. Sea salt enrichment factors($EF_{sea}$) of $K^+$ $Ca^{2+}$ and ${SO_4}^{2-}$ (>10) indicated major contributions from anthropogenic sources and EFs of $Mg^{2+}$ and $Cl^-$ exhibited strong association with oceanic origins for both areas.

• 한국정보통신학회논문지
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• 제19권9호
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• pp.2173-2179
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• 2015

디지털 시대를 맞이하여 영상 처리는 TV, 카메라, 스마트폰 등과 같은 다양한 매체에서 활용되고 있다. 일반적으로 영상 데이터를 분석, 인식, 처리하는 과정에서 여러가지 원인에 의해 salt and pepper 잡음이 발생한다. 이러한 잡음을 제거하기 위한 대표적인 필터는 SMF, CWMF, AMF 등이 있다. 기존의 필터들은 잡음 밀도가 높은 영역에서 에지 보존 및 잡음 제거 특성이 미흡하다. 따라서 본 논문은 salt and pepper 잡음을 효과적으로 제거하기 위하여, 잡음밀도에 따라 마스크 크기를 가변하여 처리하는 알고리즘을 제안하였다. 그리고 제안한 방법의 성능을 평가하기 위해 PSNR을 사용하여 기존의 방법들과 비교하였다.

• 센서학회지
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• 제32권3호
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• pp.154-158
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• 2023

This study aimed to improve the moisture resistance of salt cores by investigating the suitability of a two-dimensional kaolinite colloidal solution and a commercially available SiO₂ ink solution as coating agents. X-ray diffraction analysis (XRD) results showed that the intercalation of urea into kaolinite did not significantly change its layer structure. Scanning electron microscopy (SEM) images revealed that the dip-coating only affected the surface of the salt core, and the texture of the surface is differ depending on the coating solution. The humidity absorption test results showed that both coatings reduced the hygroscopicity of the salt core by more than 50%. However, in the water-solubility test, the kaolinite dissolved with the salt core, whereas the SiO₂-coated salt core left a residue. These results strongly suggest that with the coating of the exfoliated kaolinite solution, salt core will remain stable in humid environments.

• Journal of Plant Biotechnology
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• 제50권
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• pp.115-126
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• 2023

A hydroponics experiment was performed to study the physiological and biochemical changes in Moroccan barley (Hordeum vulgare L.) varieties cultivated under salt stress conditions. Four barley varieties were grown under exposure to three salt concentrations, including 0, 200, and 300 mM NaCl. The ANOVA for both salt stress-sensitive and resistant varieties indicated that salt treatment represented the main source of variability in all studied traits. Salt treatment significantly reduced root and shoot dry weight (RDW and SDW), relative water content (RWC), and chlorophyll content (Chl a, Chl b, and Chl T). However, increases in electrolyte leakage (EL) along with proline and total soluble sugar (TSS) contents were recorded. In addition, large variations in all measured traits were found between varieties. The 'Massine' and 'Laanaceur' varieties displayed relatively higher RDW and SDW values. The 'Amira' and 'Adrar' varieties showed lower RWC values and Chl contents than those of the controls indicating their relative sensitivity to salt stress. Principal component analysis revealed that most of the variation was captured by PC1 (72% of the total variance) which grouped samples into three categories according to salt treatment. Correlation analyses highlighted significant associations between most parameters. Positive relationships were found between RDW, SDW, RWC, Chl content, and soluble proteins contents, while all of these parameters were negatively associated with EL intensity, proline content, and TSS content. The results from this study showed that the 'Massine' and 'Laanaceur' varieties were relatively salt-tolerant. These two salt-tolerant varieties present a good genetic background for breeding of barley varieties showing high salt tolerance.

• 한국조리학회지
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• 제13권2호
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• pp.201-215
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• 2007

This study was carried out to examine the sensory characteristics of Demi-glace sauce prepared by fresh basil with different amount of salt added. The evaluation of the sensory quality of Demi-glace sauce prepared by fresh basil was conducted by unexperienced and trained panel with regard to color, odor, taste, appearance, texture, viscosity, and overall acceptability while varying the quantity of salt added, the time of preparation, and the conditions of sauce offered in which each panel was supposed to evaluate both sauce itself and sauce with meat. It was found that Demi-glace sauce prepared by fresh basil with 0.3% salt added was gained the highest score from both panels in most properties and the second was the one with 0.1% salt added. In the sensory properties correlation analysis according to the time of preparation and the conditions of sauce offered, there was no significant correlation in most sensory properties for the unexperienced panel, except some significantly positive correlation between taste and overall acceptability of the sauce. Whereas there was a positive correlation in the majority of sensory properties for the trained panel regardless of the time of preparation and the conditions of sauce offered. The sauce with 0.3% salt added ranked as the best recipe by both panels among four different ratios of salt adding regardless of the time of preparation and the conditions of sauce offered. Triangle test showed that the sauce B with 0.1% salt added before the preparation was more highly appreciated in terms of taste than the sauce A with 0.1% salt added in the final step of preparation. In conclusion, it could be suggested that Demi-glace sauce prepared by fresh basil with 0.3% salt added is the best recipe for commercial products. Also, there seems to be the need of further sensory evaluation studies on the Demi-glace sauce according to the time of addition during the process of preparation.

• 한국식품영양과학회지
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• 제20권6호
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• pp.572-581
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• 1991

무우의 염절임시 무우내로의 소금의 침투량을 예측할 수 있는 모델을 수립하고자 각각 5%, 10%, 15% 소금용액의 농도, 10, 20, $30^{\circ}C$ 온도에서 시간당 무우내 소금의 침투량과 수분의 변화를 측정하였다. 시간에 따른 무우내 소금의 침투량은 ln 함수를 따랐고 소금용액의 농도와 온도에 따른 무우내 소금의 침투량은 linear 한 관계를 나타내었다. 각각의 시간, 소금용액의 농도, 온도에 따른 무우내 소금의 침투량 예측 모델은 SPSS 통계 package중의 regression program을 이용하여 model식을 수립하였다. 무우내로의 소금의 확산도는 Fick 제2법칙의 적절한 확산식에서 computer simulation을 통해서 확산도를 계산하였다. 무우내로의 소금의 확산도는 소금용액의 농도가 즈가함에 따라 커지고 예측할 수 있는 model식은 회귀분석을 통해 수립하였다. 무우내로의 소금의 침투량과 무우밖으로의 탈수량과의 관계를 규명하기 위해 Flux ratio(${\Delta}W/{\Delta}S$)을 구해 본 결과 1보다 조금 큰 값을 나타내어 탈수량이 소금의 침투량보다 다소 많음을 알 수 있었다.

• Journal of Microbiology and Biotechnology
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• 제19권4호
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• pp.346-350
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• 2009

Although salt is known to influence the performance of nitrification significantly, it has not been well reported on how salt affects ammonia-oxidizing bacterial(AOB) community compositions and dynamics in wastewater treatment bioreactors. In this study, these questions were evaluated in a full-scale bioreactor treating saline wastewater. Clone library analysis for the ammonia monooxygenase subunit A gene revealed that AOB belonging to the Nitrosomonas europaea and the N. oligotropha lineages inhabited in the bioreactor. Terminal restriction fragment length polymorphism analysis for monthly samples demonstrated a fluctuation pattern among AOB populations, although AOB within the N. europaea lineage were dominant during the test period. Correlation analysis between patterns of terminal restriction fragments and environmental variables suggested that sodium, chloride, and sulfate were less important; rather, temperature was the most significant factor affecting the AOB community in the bioreactor.

• Journal of Nutrition and Health
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• 제46권1호
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• pp.26-33
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• 2013

The purpose of this study was to investigate the sodium intake of office workers using 24-hour urine analysis and to analyze the correlation matrix between variables. The sodium intake of the subjects (n = 137), based on a 24-hr sodium excretion period, was male (n = 56) 6072.4 mg and female (n = 81) 5,168.2 mg. Urinary sodium excretion showed significant positive correlation with BMI, frequency of eating out, expenditure of eating out, salty taste assessment and high-salt dietary behavior. Analysis of urinary sodium excretion showed significant positive correlation with intake frequencies of cabbage kimchi, broiled fish, feast noodle and rice with leaf wraps. Based on the results of multiple regression, urinary sodium excretion was found to be related to intake frequencies of cabbage kimchi, broiled fish, rice with leaf wraps and high score of high-salt dietary behavior.

• 한국식품영양과학회지
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• 제44권10호
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• pp.1525-1530
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• 2015

본 연구는 전통 된장이 최근 혈전용해능력, 피부병, 혈관질환 예방, 면역강화, 항산화 효과, 항암 효과 등의 우수한 기능이 밝혀지고 있지만 식염 함량이 높다는 단점을 가지고 있어 이를 해결하기 위해 저염 된장 제조를 목적으로 염수 농도를 13, 14, 15, 16, 17, 18%로 하여 전통 된장을 제조한 후 수분 함량, 식염 함량, 아미노태 질소 함량, pH 및 적정산도, 환원당 함량을 분석하였으며, 관능평가 묘사분석을 통해 농도별 특성의 강도와 기호도를 측정하였다. 소금물 농도를 달리하여 된장을 제조하고 이화학적 분석을 실시한 결과 염수 농도가 높아질수록 수분 함량과 아미노태 질소 함량은 낮아지는 경향을 보였으나, 소금 함량과 환원당 함량은 염수의 농도가 높아질수록 높아지는 경향을 나타내었다. 각 처리구별 된장의 pH 값은 염수의 농도가 낮을수록 낮아지는 경향을 나타내었으나, 적정산도 값은 염수의 농도가 낮을수록 높아지는 경향을 나타내었다. 소금물 농도를 달리하여 된장을 제조하였을 때 정량묘사분석 결과 된장은 18%가 가장 높은 짠맛을 냈는데 15%, 16%, 17% 처리구가 18%와 짠맛에서 유의적 차이가 존재하지 않았다. 기호도 평가로 보면 된장은 17%와 18%가 유의적으로 가장 많이 선호되었다. 결론적으로 전통 된장은 된장 숙성 시작 3개월 후까지 결과를 측정한 바로는 물리화학적 특성이나 관능특성 강도 측면에서 유의차를 나타내지 않는 농도는 16% 이상의 염수로 된장을 제조하였을 때로 16%의 염수를 이용하여 전통 된장을 제조하는 것은 가능할 것으로 보인다. 그러나 기호도 평가 결과와 저장기간에 따른 변화를 고려하여야 할 것으로 판단된다.

• Journal of Microbiology and Biotechnology
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• 제21권8호
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• pp.838-845
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• 2011

The present work describes the identification, purification, and characterization of bile salt hydrolase (BSH) from Bifidobacterium animalis subsp. lactis. The enzyme was purified to electrophoretic homogeneity by hydrophobic chromatography, ion-exchange chromatography and ultrafiltration. SDS-PAGE analysis of putative BSH and gel filtration revealed that the analyzed protein is presumably a tetramer composed of four monomers each of about 35 kDa. The purified enzyme was analyzed by liquid chromatography coupled to LTQ FT ICR mass spectrometry and unambiguously identified as a bile salt hydrolase from B. animalis. The isoelectric point of the studied protein was estimated to be around pH 4.9. The pH optimum of the purified BSH is between 4.7 to 6.5, and the temperature optimum is around 50oC. The BSH of B. animalis could deconjugate all tested bile salts, with clear preference for glycine-conjugated bile salts over taurine-conjugated forms. Genetic analysis of the bsh showed high similarity to the previously sequenced bsh gene from B. animalis and confirmed the usefulness of bile salt hydrolase as a genetic marker for B. animalis identification.