• Nuclear Engineering and Technology
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• v.40 no.3
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• pp.175-182
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• 2008

The results of process development for the blending of waste salt from the electrorefining of spent fuel with zeolite-A are presented. This blending is a key step in the ceramic waste process being used for treatment of EBR-II spent fuel and is accomplished using a high-temperature v-blender. A labscale system was used with non-radioactive surrogate salts to determine optimal particle size distributions and time at temperature. An engineering-scale system was then installed in the Hot Fuel Examination Facility hot cell and used to demonstrate blending of actual electrorefiner salt with zeolite. In those tests, it was shown that the results are still favorable with actinide-loaded salt and that batch size of this v-blender could be increased to a level consistent with efficient production operations for EBR-II spent fuel treatment. One technical challenge that remains for this technology is to mitigate the problem of material retention in the v-blender due to formation of caked patches of salt/zeolite on the inner v-blender walls.

• Journal of Korean Society of Water and Wastewater
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• v.29 no.5
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• pp.575-581
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• 2015

Although disinfection in drinking water treatment plants provides a safer water supply by inactivating pathogenic microorganisms, harmful disinfection by-products may be formed. In this study, the disinfectant, chlorine, was produced on-site from the electrolysis of salt (NaCl), and the by-products of the disinfection process, bromate and chlorate, were analyzed. The provisional guideline levels for bromate and chlorate in drinking water are $10{\mu}g/L$ and $700{\mu}g/L$, in Korea, respectively. Bromide salt was detected at concentrations ranging from 6.0 ~ 622 mg/kg. Bromate and chlorate were detected at concentrations ranging from non-detect (ND) ~ 45.3mg/L and 40.5 ~ 1,202 mg/L, respectively. When comparing the bromide concentration in the salt to the bromate concentration in the chlorine produced by salt electrolysis, the correlation of bromide to bromate concentration was 0.870 (active chlorine concentration from on-site production: 0.6-0.8%, n=40). The correlation of bromate concentration in the chlorine produced to that in the treated water was 0.866.

• Culinary science and hospitality research
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• v.18 no.4
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• pp.266-276
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• 2012

Salt, one of the main ingredients to make bread, functions differently according to environmental changes such as usage levels and methods. We examined the effects of yeast soaking time in about 8% salt solution on gas production and fermentation rate of dough and characteristics of white bread. Gas retention, related to gas production and fermentation rate, was the best at the 45 min soaking time. And pH of dough was appropriate to the fermentation in the range of 15 to 45 min of soaking time. Volume and specific volume of bread were best in 45 min soaking time(p<0.001), but the hardness of crumb texture analyzed with TA was the hardest among the samples(p<0.001). Brightness of color(L value) was significantly affected by soaking time(p<0.001), but b value was not considered. According to the preference test, the white pan bread made with 45 min soaking time in salt solution was preferred the most.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.1
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• pp.32-37
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• 2005

Under a typical Mediterranean environment in southern Australia, the evaporation rate increases significantly in hot summers, resulting in highly saline drinking water for grazing animals. Also in the cropping areas, dryland salinity is a problem. Grazing animals under these environments can ingest excessive amount of salt from feed, drinking water and soil, which can lead to a reduction in growth rate. To understand the impact of high salt intake on grazing deer, two experiments were conducted to assess the effect of salt levels in drinking water on feed intake and growth rate of red and fallow weaner deer. The results revealed that fallow deer did not show any abnormal behaviour or sickness when salt level in drinking water was increased from 0% to 2.5%. Feed intake was not affected until the salt content in water exceeded 1.5%. Body weight gain was not affected by 1.2% salt in drinking water, but was reduced as salt content in water increased. Compared with deer on fresh water, the feed intake of red deer on saline water was 11-13% lower when salt level in drinking water was 0.4-0.8%. An increase in salt level in water up to 1% resulted in about a 30% reduction in feed intake (p<0.01). Body weight gain was significantly (p=0.004) reduced when salt level reached 1.2%. The deer on 1% salt tended to have a higher (p=0.052) osmotic pressure in serum. The concentration of P, K, Mg and S in serum was affected when salt level in water was over 1.0%. The results suggested that the salt level in drinking water should be lower than 1.2% for fallow weaner deer and 0.8% for red weaner deer to avoid any reduction in feed intake. Deer farmers need to regularly test the salt levels in drinking water on their farms to ensure that the salt intake of grazing deer is not over the levels that deer can tolerate.

• Journal of the Korean Society of Food Culture
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• v.29 no.3
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• pp.286-297
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• 2014

This study was conducted to evaluate the growth of lactic acid bacteria and quality characteristics of Baechu kimchi prepared with four types of salt (Solar salt, Flower salt, Hanju salt, and Roasted salt) at two different concentrations (10, 15%) during storage. The quality characteristics of kimchi were examined by investigating acid production, growth of lactic acid bacteria, sensory properties, salinity, texture, and color characteristics. Baechu kimchi was fermented for 18 days at $10^{\circ}C$. The pH and total acidity did not change during storage according to type and concentration of salt. Growth of lactic acid bacteria was not affected by type of salt, whereas it was inhibited at 15% salt concentration after 9 days of fermentation. In the quantitative descriptive analysis of sensory properties, kimchi prepared with 10% salt showed significantly higher scores in term of overall acceptability (p<0.05). Meanwhile, there was no significant difference by type of salt. For texture characteristics, hardness of kimchi prepared with 10% salt was significantly higher than that with 20% salt. For color characteristics, L value (brightness) and b values (yellowness) of kimchi prepared with 10% salt increased during fermentation, whereas a value (redness) did not change by type and concentration of salt. The results of this study show that there were no considerable differences in quality characteristics of Baechu kimchi prepared with various types and concentrations of salt. However, Solar salt resulted in more favorable sensory properties and salinity of kimchi than any other types. Further, kimchi prepared with 10% salt showed significantly higher scores in terms of overall acceptability, growth of lactic acid bacteria, salinity, texture, and color characteristics.

• Nuclear Engineering and Technology
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• v.55 no.11
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• pp.4287-4294
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• 2023

In order to meet the energy demand, energy production must be done continuously. Hydrogen seems to be the best alternative for this energy production, because it is both an environmentally friendly and renewable energy source. In this study, the hydrogen fuel production of the peaceful nuclear explosives (PACER) fusion blanket as the energy source integrated with Fe-Cl thermochemical water splitting cycle have been investigated. Firstly, neutronic analyzes of the PACER fusion blanket were performed. Necessary neutronic studies were performed in the Monte Carlo calculation method. Molten salt fuel has been considered mole-fractions of heavy metal salt (ThF₄, UF₄ and ThF₄+UF₄) by 2, 6 and 12 mol. % with Flibe as the main constituent. Secondly, potential of the hydrogen fuel production as a result of the neutronic evaluations of the PACER fusion blanket integrated with Fe-Cl thermochemical cycle have been performed. In these calculations, tritium breeding (TBR), energy multiplication factor (M), thermal power ratio (1 - 𝜓), total thermal power (P_hpf) and mass flow rate of hydrogen (ṁ_H2) have been computed. As a results, the amount of the hydrogen production (ṁ_H2) have been obtained in the range of 232.24x10⁶ kg/year and 345.79 x10⁶ kg/year for the all mole-fractions of heavy metal salts using in the blanket.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.665-675
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• 2010

This study applied high-pressure extraction cooking, which has been proven superior in processibility and stock extraction, for the preparation of stock, which is widely used as a basic material of dishes, and examined the physicochemical and sensory properties of the extracted stock by adding salt. We observed changes in the chromaticity of brown stock according to salt content, and pH decreased with increased the salt content, suggesting that stock was acidified. Regarding the mineral content, Na was the highest, followed by K and P. Regarding total free amino acid content, the content of essential amino acids, enhancing free amino acids, and other amino acids also showed the highest level in S2, which contented 0.3% salt. In the sensory test, saltiness grew stronger with an increase in salt content, and overall palatability was highest in S2. Regarding ranking, preference was highest for S2. Utilize to data that study finding of above is actual in development for mass production of brown stock product licensed cooks' traditional mesh dipper technology quality that make mass production direction that change and normalizes product that can keep excellent taste and improve conservative property develop. Culture formation and our country foodservice industry development that reduce damage of informed people ashes through development of brown stock product that is changed in large quantity, and improve quality of food more positively contributing to reappear diversification of menu, systematization and taste of specialty store as well as can contribute in rationalization of informed people ashes purchase, personnel expense (labor power) curtailment, waste decrease etc. but is developed still more being utilized.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.116-122
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• 2004

Growth of Lactobacillus acidophilus in flour was investigated for production of noodle and bread. L. acidophilus grew when fermented in flour, and growth continued upon fermentation with salt for 72 hr. pH of L. acidophilus-fermented flour with salt decreased up to 72 hr, reaching 3.06. Fermented flour with salt showed no decomposition as compared to that without salt. In flour fermented by L. acidophilus, amounts of lactic and acetic acids produced increased with incubation time, and reached, after 72 hr incubation, 6,821 and 0.191 mg/g, respectively, resulting in significantly higher production of lactic acid. Viscosity of fermented flour with salt increased, whereas that without salt decreased with incubation time. Results reveal L. acidophilus-fermented flour with salt could be applied as effective agent in noodle and bread productions.

• Journal of Microbiology and Biotechnology
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• v.20 no.11
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• pp.1577-1584
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• 2010

In total, 140 halotolerant bacterial strains were isolated from both the soil of barren fields and the rhizosphere of six naturally growing halophytic plants in the vicinity of the Yellow Sea, near the city of Incheon in the Republic of Korea. All of these strains were characterized for multiple plant growth promoting traits, such as the production of indole acetic acid (IAA), nitrogen fixation, phosphorus (P) and zinc (Zn) solubilization, thiosulfate ($S_2O_3$) oxidation, the production of ammonia ($NH_3$), and the production of extracellular hydrolytic enzymes such as protease, chitinase, pectinase, cellulase, and lipase under in vitro conditions. From the original 140 strains tested, on the basis of the latter tests for plant growth promotional activity, 36 were selected for further examination. These 36 halotolerant bacterial strains were then tested for 1-aminocyclopropane-1-carboxylic acid (ACC) deaminase activity. Twenty-five of these were found to be positive, and to be exhibiting significantly varying levels of activity. 16S rRNA gene sequencing analyses of the 36 halotolerant strains showed that they belong to 10 different bacterial genera: Bacillus, Brevibacterium, Planococcus, Zhihengliuella, Halomonas, Exiguobacterium, Oceanimonas, Corynebacterium, Arthrobacter, and Micrococcus. Inoculation of the 14 halotolerant bacterial strains to ameliorate salt stress (150 mM NaCl) in canola plants produced an increase in root length of between 5.2% and 47.8%, and dry weight of between 16.2% and 43%, in comparison with the uninoculated positive controls. In particular, three of the bacteria, Brevibacterium epidermidis RS15, Micrococcus yunnanensis RS222, and Bacillus aryabhattai RS341, all showed more than 40% increase in root elongation and dry weight when compared with uninoculated salt-stressed canola seedlings. These results indicate that certain halotolerant bacteria, isolated from coastal soils, have a real potential to enhance plant growth under saline stress, through the reduction of ethylene production via ACC deaminase activity.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.2
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• pp.291-298
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• 2012

While attempting to develop low salt, low fat and high fibre chicken nuggets, the effect of partial (40%) common salt substitution and incorporation of chickpea hull flour (CHF) at three different levels viz., 5, 7.5 and 10% (Treatments) in pre-standardized low fat chicken nuggets (Control) were observed. Common salt replacement with salt substitute blend led to a significant decrease in pH, emulsion stability, moisture, ash, hardness, cohesiveness, gumminess and chewiness values while incorporation of CHF in low salt, low fat products resulted in decreased emulsion stability, cooking yield, moisture, protein, ash, color values, however dietary fibre and textural properties were increased (p<0.01). Lipid profile revealed a decrease in total cholesterol and glycolipid contents with the incorporation of CHF (p<0.01). All the sensory attributes except appearance and flavor, remained unaffected with salt replacement, while addition of CHF resulted in lower sensory scores (p<0.01). Among low salt, low fat chicken nuggets with CHF, incorporation CHF at 5% level was found optimum having sensory ratings close to very good. Thus most acceptable low salt, low fat and high fibre chicken nuggets could be developed by a salt replacement blend and addition of 5% CHF.