• Korean Chemical Engineering Research
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• v.50 no.6
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• pp.939-944
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• 2012

The electrochemical behavior of magnesium ions was examined by cyclic voltammetry in a molten $MgCl_2-CaCl_2$-NaCl salt. The reduction potential of magnesium ions was measured and those values were estimated with the variation of the concentration of $MgCl_2$ and the temperature of molten salts. The diffusion coefficient of the $Mg^{2+}$ ions has been determined at 660, 680, 700, 720 and $740^{\circ}C$. The values were $8.79{\times}10^{-6}$, $9.56{\times}10^{-6}$, $1.17{\times}10^{-5}$, $1.4{\times}10^{-5}$ and $1.77{\times}10^{-5}\;cm^2\;s^{-1}$. The activation energy for the diffusion processes of $Mg^{2+}$ ions was found to be $70.28\;kJ\;mol^{-1}$ by using the Arrhenius equation.

• Journal of Korean Society of Environmental Engineers
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• v.35 no.3
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• pp.179-191
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• 2013

This study was conducted to comparatively assess quantitative indicating factor for biomineralization characterizing $CO_2$ mineralization on three type of minerals (i.e., $CaCl_2$, $MgCl_2$, $CaCl_2-MgCl_2$) in an aqueous solution amended with Bacillus pasteurii or indigenous microorganisms for a S landfill cover soil. For given three types of minerals, $NH_4{^+}$ (urease activity) was released at the highest of 88 mg/L for $MgCl_2$, then 85 mg/L for $CaCl_2$, and the lowest of 42 mg/L for $CaCl_2-MgCl_2$. $CO_2$ gas in the head space was completely removed after 12, 12, and 24 hr for $CaCl_2$, $MgCl_2$ and $CaCl_2-MgCl_2$, respectively. $Ca^{2+}$ concentration in $CaCl_2$ solution was the quickest and the greatest decreased 92% for 12 hr whereas that in $CaCl_2-MgCl_2$ solution was lower at 85% for 36 hr. $Mg^{2+}$ concentration in $MgCl_2$ was more efficiently decreased at 46% for 48 hr than that of $CaCl_2-MgCl_2$ solution of 38.5% for 72 hr. Regardless of types of minerals or their concentration, pH was changed from 5.5 to 9 by biomineralization being progressed. Microbial activity ($OD_{600}$) was also changed from 0 to 0.6. SEM images indicated that spheroidal and trapezoid shape crystal were formed, which were identified as of $CaCO_3$ (Calcite) and $MgCO_3$ (Magnesite) by X-ray diffraction. In the long run, $NH_4{^+}$ (urease activity), $CO_2$ gas, $OD_{600}$, pH, $Ca^{2+}$ and $Mg^{2+}$ would be suitable for reasonable indicating factor in order to assess the degree of biomineralization efficiency.

• Journal of Adhesion and Interface
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• v.18 no.2
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• pp.53-58
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• 2017

In this study, to overcome a complicated shoe adhesion process such as buffing, pre-treatment by primer in the rubber component of the shoe, we studied adhesion and mechanical properties with rubber compound added $MgCl_2$. We determined adhesion properties of $MgCl_2$ content. Especially, the rubber containing $MgCl_2$ exhibited good adhesion properties to water-based adhesion. Since $MgCl_2$ is a water-soluble salt, it was judged that this phenomenon occurred. The results are confirmed by contact angle and surface morphology measurement. In addition, in the case of rubber compound added $MgCl_2$, the crosslinking efficiency was increased and the NBS resistance was increased.

• Journal of the Korean Ceramic Society
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• v.28 no.4
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• pp.315-323
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• 1991

The preparation of zirconium carbide powders by the halogenide process of ZrCl4-C-Mg system (1:1:2, molar ratio) was studied between 300。 and 120$0^{\circ}C$ under Ar gas flow (200 mι/min). The formation mechanism and kinetics of zirconium carbide and characteristics of the synthesized powder were examined by TG-DTA, XRD, SEM and PSA. 1) The formation mechanism of zirconium carbide were as follows, above 30$0^{\circ}C$ ZrCl4(S)+Mg(s)longrightarrowZrCl2(s)+MgCl2(s) above 40$0^{\circ}C$ ZrCl2(S)+Mg(s)longrightarrowZr(s)+MgCl2(s) above 50$0^{\circ}C$ Zr(s)+C(s)longrightarrowZrC(s) 2) The apparent activation energy of the reduction-carbonization at temperature of 800$^{\circ}$to 100$0^{\circ}C$ was 11.9 kcal/mol. 3) The lattice parameter and the crystallite size of ZrC which was produced from the mixture powder of ZrCl4, C and Mg (1:1:2, molar ratio) at 100$0^{\circ}C$ for 1 h were 4.700A and 180A, respectively. 4) The powders obtained from the mixture powder of ZrCl4, C and Mg(1:1:2, molar ratio) at 100$0^{\circ}C$ for 1 h were agglomerate with the average size of about 13${\mu}{\textrm}{m}$ in SEM micrograph.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.5
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• pp.769-775
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• 2010

Quality characteristics and antioxidant activity of spirulina with added tofu were investigated in the presence of different coagulants ($CaSO_4$, $MgCl_2$, Glucono delta lactone (GDL), vinegar). The yield of the spirulina tofu was the highest when coagulated with GDL. The pH of spirulina tofu with $MgCl_2$ was the highest compared to those of other coagulants. The tumidity of spirulina tofu was the highest with $MgCl_2$. In the color analysis of spirulina tofu, the L (lightness) value was the highest with $CaSO_4$, whereas a (redness) value was the highest with $MgCl_2$. C-phycocyanin contents were the highest with the $CaSO_4$. Phycoerythrin of spirulina tofu for vinegar was 0.194 mg/mL, and GDL content was 0.214 mg/mL. Additionally, the antioxidant activity of spirulina tofu was the highest with $MgCl_2$ $IC_{50}$ values of the DPPH radical scavenging activity of spirulina tofu with $MgCl_2$ was 89.2 mg/g, GDL 93.5 mg/mL, $CaSO_4$ 116.7 mg/mL, and vinegar 118.0 mg/mL. The texture analyses (TPA) results showed that hardness was in the order of vinegar>$MgCl_2$>GDL>$CaSO_4$. For the overall acceptability of the preference test, the spirulina tofu that was made using $MgCl_2$ coagulant had the highest score. Based on these results, it is suggested that $MgCl_2$ is the proper coagulant for the preparation of spirulina with added tofu.

• Carbon letters
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• v.10 no.3
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• pp.217-220
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• 2009

In this study, porous electrospun carbon fibers were prepared by electrospinning with PAN and $MgCl_2$, as a MgO precursor. MgO was selected as a substrate because of its chemical and thermal stability, no reaction with carbon, and ease of removal after carbonization by dissolving out in acidic solutions. $MgCl_2$ was mixed with polyacrylonitrile (PAN) solution as a precursor of MgO with various weight ratios of $MgCl_2$/PAN. The average diameter of porous electrospun carbon fibers increased from 1.3 to 3 ${\mu}m$, as the $MgCl_2$ to PAN weight ratio increased. During the stabilization step, $MgCl_2$ was hydrolyzed to MgOHCl by heat treatment. At elevated temperature of 823 K for carbonization step, MgOHCl was decomposed to MgO. Specific surface area and pore structure of prepared electrospun carbon fibers were decided by weight ratio of $MgCl_2$/PAN. The amount of hydrogen storage increased with increase of specific surface area and micropore volume of prepared electrospun carbon fibers.

• Journal of the Korean Society of Food Culture
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• v.5 no.4
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• pp.443-448
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• 1990

The object of this study was to investigate the characteristics of pectinesterase(PE), polygalacturonase(PG) and Peroxidase(POD) in Kimchi materials. The results were as follows : 1. The specific activities of PEs in Korean cabbage, Korean raddish, garlic and ginger were 200 unit/mg protein, 23.1 unit/mg protein, 0.8 unit/mg protein and 32 unit/mg protein, respectively. The optimum pHs of PEs in all materials were between 7 to 8. The concentrations of NaCl, $CaCl_2$ which showed the highest activities of PEs were $0.2{\sim}0.3M$ NaCl, 50 mM $CaCl_2$ in Korean cabbage and raddish, 0.05 M NaCl, 20 mM $CaCl_2$ in garlic and 0.2 M NaCl, 20 mM $CaCl_2$ in ginger. 2. The specific activities and the optimum pHs of PGs were 1.5 unit/mg protein and pH 4.5 in Korean cabbage, 1.6 unit/mg protein and $pH\;4.5{\sim}5.5M$ in Korean raddish, 0.06 unit/mg protein and $pH\;3.0{\sim}3.5M$ in garlic, and 0.06 unit/mg protein and $CaCl_2$ in ginger. The concentrations of NaCl, $CaCl_2$ which showed the highest activities of PGs were $0.1{\sim}0.2M$ NaCl and $0.15{\sim}0.2mM$ mM $CaCl_2$ in all materials. 3. The specific activities and the optimum pHs of PODs in Korean cabbage, Korean raddish, garlic and ginger were 71.3 unit/mg protein ; pH 6.0. 769 unit/mg protein ; pH 5.5, 1.09 unit/mg protein ; pH 4.5 and 12.7 unit/mg protein ; $pH\;5.0{\sim}5.5M$, respectively. POD activities were not decreased in Korean cabbage, but decreased in Korean raddish by the increase of NaCl, $CaCl_2$ concentrations. In garlic and ginger, POD activities were a little slightly affected by the increase of NaCl, $CaCl_2$ concentrations.

• Development and Reproduction
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• v.16 no.4
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• pp.295-300
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• 2012

Manganese ($Mn^{2+}$) is a trace element that is essential for normal physiology, and is predominantly obtained from food. Several lines of evidence, however, demonstrated that overexposure to $MnCl_2$ exerts serious neurotoxicity, immunotoxicity and developmental toxicity, particularly in male. The present study aimed to evaluate the effect of 0, 1.0, 3.3, and 10 mg/kg/day doses of $MnCl_2$ on the reproductive organs in the immature female rats. Rats (PND 22; S.D. strain) were exposed to $MnCl_2$ ($MnCl_2{\cdot}4H_2O$) dissolved in drinking water for 2 weeks. The animals were sacrificed on PND 35, then the tissues were immediately removed and weighed. Histological studies were performed using the uteri tissue samples. Serum LH and FSH levels were measured with the specific ELISA kits. Body weights of the experimental group animals were not significantly different from those of control group animals. However, ovarian tissue weights in 1 mg and 3.3 mg $MnCl_2$ dose groups were significantly lower than those of control animals (p<0.05 and p<0.01, respectively). Uterine tissue weights of 3.3 mg dose $MnCl_2$ groups were significantly lower than those of control animals (p<0.01), while the 1 mg $MnCl_2$ dose and 10 mg $MnCl_2$ dose failed to induce any change in uterine weight. Similarly, only 3.3 mg $MnCl_2$ dose could induce the significant decrease in the oviduct weight compared to the control group (p<0.05). Non-reproductive tissues such as adrenal and kidney failed to respond to all doses of $MnCl_2$ exposure. The uterine histology revealed that the $MnCl_2$ exposure could affect the myometrial cell proliferation particularly in 3.3 mg dose and 10mg dose group. Serum FSH levels were significantly decreased in 1mg $MnCl_2$ dose and 10 $MnCl_2$ mg groups (p<0.05 and p<0.01, respectively). In contrast, treatment with 1 mg $MnCl_2$ dose induced a significant increment of serum LH level (p<0.05). The present study demonstrated that $MnCl_2$ exposure is capable of inducing abnormal development of reproductive tissues, at least to some extent, and altered gonadotropin secretions in immature female rats. Combined with the well-defined actions of this metal on GnRH and prolactin secretion, one can suggest the $Mn^{2+}$ might be a potential environmental mediator which is involved in the female pubertal process.

• Journal of agriculture & life science
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• v.45 no.5
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• pp.81-89
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• 2011

This study was carried out to investigate changes in physicochemical and sensory properties of cooked sausages replaced sodium chloride (NaCl) to potassium chloride (KCl) or magnesium chloride ($MgCl_2$) during storage for 30 days under $4^{\circ}C$. All sausages were prepared with different combination of salts as follow; CTL (1.5% NaCl), KCL (0.9% NaCl+0.6% KCl), MCL (0.9% NaCl+0.6% $MgCl_2$), KML (0.9% NaCl+0.3% KCl+0.3% $MgCl_2$) and PST (1.5% PanSalt). Among sausages moisture content in KML was the highest (p<0.05). Lightness and redness in CTL were lower than those of other treatments, but MCL and KML containing $MgCl_2$ showed higher CIE $L^*$ and $a^*$ values than CTL. The pH in CTL was the highest during storage, however, no significant difference was determined between two treatments, MCL and KML (p>0.05). Crude fat content and water holding capacity (WHC), hardness and cohesiveness of MCL sausages were higher than those of CTL. In sensory characteristics of cooked sausages, saltness in MCL was the lowest during 10 and 20 days of storage (p<0.05). Yellowness in PST was lower than other treatmeants. Gumminess and chewiness of texture property of sausages from MCL and KML were higher than CTL. The results indicate that the replacement of NaCl by KCl improved texture, but meat color was not improved as expected. In contrast, the replacement of NaCl by $MgCl_2$ enhanced color, texture and WHC, whereas partial replacement of NaCl by $MgCl_2$ must reduce bitter taste as compared to sausages manufactured with a NaCl only. Therefore, $MgCl_2$ may be a salt replacing NaCl in cooked pork sausages.

• Journal of Environmental Health Sciences
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• v.17 no.1
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• pp.74-78
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• 1991

This study was performed to investigate the effect of heavy metals and CN on BOD$_{5}$ measurement. The results were as follows: 1. The BOD$_{5}$ value decreased 20% in Cd(CdCl$_{2}$) 3.0mg/l, Ni(NiCl$_{2}$) 7.0mg/l, Cu(CuCl$_{2}$) 0.5mg/l, Pb($Pb(NO_{3})_{2}$) 9.0mg/l, Cr($K_{2}Cr_{2}O_{7}$) 1.0mg/l respectively. 2. The BOD$_{5}$ value decreased 10% in Zn($Zn(NO_{3})_{2}$) 5 mg/l, Fe(FeCl$_{3}$) 20mg, /l, and 25% in CN(KCN) 5mg/l, and 40% in Hg(HgCl$_{2}$) 0.2rng/l. 3. In Comparion with BOD Rapid Analyzer, the above mentioned heavy metals concentrations have no effect on BOD$_{5}$ value of that analyzer except CN.