• Korean journal of food and cookery science
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• v.8 no.1
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• pp.57-63
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• 1992

The purpose of this study was to investigate the rheological and thermal properties of yam starch. Yam starch had a hydrodynamic volume with the intrinsic viscosity,［$\eta$］, of 0.29dl/g deionized water. The values of the intrinsic viscosity of yam starch, determined to pH 2-11, varied between 0.07 to 0.18 dl/g. The highest intrinsic viscosity was obtained at pH 7. At salt concentrations 0-0.2 M NaCl, the intrinsic viscosity of yam starch was decreased up to 0.05 M NaCl concentration then increased to 0.07 M NaCl concentration and remained constant to reach 0.2 M NaCl concentration. The overlap parameter, calculated with the intrinsic vicosity data, was 3.45 g/dl in deionized water. The thermal properties of yam starch were investigated by Differential Scanning Calorimetry. Three endotherms were observed both pH solution and salt concentation. In the presence of pH 9, the onset temperature of gelatinization peak was the lowest temperature of 50.$32^{\circ}C$ and the enthalpy ($\Delta$H) was increased in this solution. The effect of salt on the thermal properties of yam starch was determined at salt concetration of 0-0.2 M NaCl. The enthalpy significantly decreased to salt concentration 0.07 M NaCl and the lowest onset temperature of this concentration was 52.$90^{\circ}C$.

• Korean Membrane Journal
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• v.8 no.1
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• pp.43-49
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• 2006

Complex membranes consisting of silver salt ($AgBF_4,\;AgCF_3SO_3,\;AgSbF_6,\;AgNO_3$) and poly(vinyl alcohol) (PVA) or crosslinked PVA (CPVA) were prepared and tested for the separation of propylene/propane mixtures. For the tested membranes, the complex membranes containing $AgBF_4$ exhibited the highest separation properties, i.e., approximately 20 GPU ($1 GPU=10^{-6}cm^3 (STP)/(cm^2 sec cmHg)$) and 100 of selectivity at 0.2 of silver mole fraction. The CPVA membranes containing silver salt always showed higher selectivity than PVA membranes, presenting silver ions coordinated to -CHO are more effective than those to -OH groups. The threshold silver concentration of CPVA membranes was lower than that of PVA membranes, which might be due to stronger interaction of silver ions with -CHO than that with -OH. The composition at which the selectivity is the highest did not significantly depend on the crosslinking, but did on the kind of silver salt.

• Food Science and Preservation
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• v.10 no.3
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• pp.326-332
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• 2003

Deep seawater is pumped up about 200 m water depth, which has characteristics of rich nutrients, low temperature and cleanness. This study was performed to investigate the effect of deep seawater and deep seawater salt on the yeast growth of fermented bread. The rate of increase in volume of groups added with deep seawater and deep seawater salt was higher than that of groups added with distilled water. The pore pattern of groups added with deep seawater was more regular than that of groups added with distilled water. In sensory property, the bread added with distilled water and deep seawater salt has the highest score (6.56) in overall acceptability.

• Korean Journal of Organic Agriculture
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• v.19 no.spc
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• pp.222-224
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• 2011

The effects of seawater on growth of lettuce(Lactuca sativa L.), leaf perilla(Perilla frutescens var. japonica Hara), red pepper(Capsicum annuum L.) and cucumber(Cucumis sativus L.) seedlings were investigated in the glass greenhouse. These effects were studied on seedlings, and diluted seawater (1%, 5%, 10%, 20%, 50%, 100% v/v) was sprayed enough on leaves. The tested four vegetable crops have well grown up to 10% diluted seawater, but the tested vegetable crops were damaged from increasing salt levels. Of these, lettuce was provided salt-tolerant vegetable crop and red pepper was considered salt-sensitive vegetable crop. The salt tolerance of vegetable crops is different between crops and complicated because of additional detrimental effects caused by accumulated ions or specific ion toxicities in their leaves. These results show that agricultural use of seawater may be benefit crop cultivation in organic farming system as well as in conventional farming system.

• Korean Journal of Chemical Engineering
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• v.35 no.12
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• pp.2355-2364
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• 2018

We evaluated the effect of particle size and associated dynamics on a hydrocyclone separation process in order to understand the movement of the particle trajectories inside the hydrocyclone via numerical analysis, with particles of acid hydrolysis residues discharged in $TiO_2$ production via the sulfate method as a case study. The values obtained from the numerical simulation were successfully compared with those from experimental tests in the literature, allowing a description of the dynamics of the particles, their acting forces, and their relevant properties together with separation efficiency. The results showed that particle motion is jointly controlled by the drag force, the pressure gradient force and the centrifugal force. With increasing particle size, the influence of the drag force is weakened, whereas that of the centrifugal force and pressure gradient is strengthened. Factors including particle density, slurry viscosity, and inlet slurry flow rate also contribute to a clear and useful understanding of particle motion behavior in the hydrocyclone as a method for improving the separation efficiency.

• Food Science of Animal Resources
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• v.39 no.1
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• pp.102-113
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• 2019

In this study, the effect of sodium chloride (salt) concentration and phosphate on the quality properties of samgyetang was investigated. Increasing the salt concentration by 0.5% increased the moisture and ash content, salinity, water holding capacity (WHC), and thiobarbituric acid reactive substances (TBARS), whereas the protein content, pH, cooking losses, and shear forces were decreased. Addition of phosphate to the brine increased the pH and WHC, but decreased the TBARS, cooking losses, and shear forces. In a sensory evaluation, the scores for flavor and overall acceptability were the highest when the salt concentration of the brine was 2.0%. Overall, this study shows that the salt concentration and addition of phosphate to the brine of samgyetang substantially influences the overall quality of the chicken breast. Based on quality measurements and sensory scores, a 2.0% salt concentration with the addition of phosphate appear to be the most suitable conditions for the manufacturing of marinated samgyetang.

• Nuclear Engineering and Technology
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• v.51 no.4
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• pp.1024-1031
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• 2019

The Molten Salt Fast Reactor (MSFR) with its liquid circulating fuel and its fast neutron spectrum calls for a new safety approach including technological neutral methodologies and analysis tools adapted to early design phases. In the frame of the Horizon2020 program SAMOFAR (Safety Assessment of the Molten Salt Fast Reactor) a safety approach suitable for Molten Salt Reactors is being developed and applied to the MSFR. After a description of the MSFR reference design, this paper focuses on the identification of the Postulated Initiating Events (PIEs), which is a core part of the global assessment methodology. To fulfil this task, the Functional Failure Mode and Effect Analysis (FFMEA) and the Master Logic Diagram (MLD) are selected and employed separately in order to be as exhaustive as possible in the identification of the initiating events of the system. Finally, an extract of the list of PIEs, selected as the most representative events resulting from the implementation of both methods, is presented to illustrate the methodology and some of the outcomes of the methods are compared in order to highlight symbioses and differences between the MLD and the FFMEA.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2019.05a
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• pp.429-431
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• 2019

Noise in image processing has a direct effect on the quality of the image, and adversely affects the processing of the system including algorithms such as image segmentation, edge detection, and image recognition. Therefore, noise reduction plays an important role in the preprocessing process. In this paper, we propose an efficient algorithm to remove noise in high density of Salt and Pepper noise. The proposed algorithm removes noise by gradually expanding the filtering mask according to the density of the noise, and shows excellent noise cancellation performance even in a high density region. In order to evaluate the performance of the proposed algorithm, we compared and analyzed the existing method and the proposed algorithm through simulation.

• Membrane and Water Treatment
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• v.12 no.1
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• pp.1-9
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• 2021

This study optimized the chemical cleaning process of discarded RO membranes for reuse in less demanding separation processes. The effect of physicochemical parameters, including the temperature, cleaning time, pH of the cleaning solution, and addition of additives, on the cleaning process was investigated. The membrane performance was evaluated by testing the flux recovery rate and salt rejection before and after the cleaning process. High temperatures (45-50 ℃) resulted in a better flux recovery rate of 71% with more than 80% salt rejection. Equal time for acid and base cleaning 3-3 h presented a 72.43% flux recovery rate with salt rejection above 85%. During acid and base cleaning, the best results were achieved at pH values of 3.0 and 12.0, respectively. Moreover, 0.05% concentration of ethylenediaminetetraacetic acid presented 72.3% flux recovery, while 69.2% flux was achieved using sodium dodecyl sulfate with a concentration of 0.5%; both showed >80% salt rejection, indicating no damage to the active layer of the membrane. Conversely, 0.5% concentration of sodium percarbonate showed 83.1% flux recovery and 0.005% concentration of sodium hypochlorite presented 85.2% flux recovery, while a high concentration of these chemicals resulted in oxidation of the membrane that caused a reduction in salt rejection.

• Korean Journal of Exercise Nutrition
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• v.14 no.2
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• pp.95-101
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• 2010

The purpose of this study was to evaluate changes of body composition, cardio-respiratory function in ventilation threshold (VT) and maximal state exercise, systolic (SBP) and diastolic blood pressure (DBP) and serum nitric oxide (NO) production during acute reducing salt (RS) supplementation in college elite athletes. Variables of cardio-respiratory function during rest, ventilation threshold and maximal exercise was not shown a significantly difference between RS supplementation and non-supplementation, there was shown a significant increase in ventilation threshold time (p<0.05) and exhaustion time (p<0.05) during RS supplement compared to non-supplement. SBP and DBP were not shown a significant difference between RS supplement and non-supplement. This result suggests that acute intake of RS is not increased a blood pressure. Serum NO production was not significant difference in the RS supplement group, but it was shown a significantly increased levels (p<0.01, vs. recovery 30 min.) immediately after maximal exercise in the non-supplement group. This result suggests that acute intake of RS have important role in inhibition of serum NO production during maximal exercise. Conclusively, This study suggest that acute intake of RS was not influence in body composition variables, but it was positive effect in ventilation threshold time, exhaustion time, maintenance of blood pressure and inhibition of serum NO production in maximal treadmill exercise.