• Clean Technology
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• v.30 no.2
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• pp.134-144
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• 2024

In this study, the mechanical stability of red mud was improved for its commercial use as a catalyst to effectively decompose HFC-134a, one of the seven major greenhouse gases. Red mud is an industrial waste discharged from aluminum production, but it can be used for the decomposition of HFC-134a. Red mud can be manufactured into a catalyst via the crushing-preparative-compression molding-firing process, and it is possible to improve the catalyst performance and secure mechanical stability through calcination. In order to determine the optimal heat treatment conditions, pellet-shaped compressed red mud samples were calcined at 300, 600, 800 ℃ using a muffle furnace for 5 hours. The mechanical stability was confirmed by the weight loss rate before and after ultra-sonication after the catalyst was immersed in distilled water. The catalyst calcined at 800 ℃ (RM 800) was found to have the best mechanical stability as well as the most catalytic activity. The catalyst performance and durability tests that were performed for 100 hours using the RM 800 catalyst showed thatmore than 99% of 1 mol% HFC-134a was degraded at 650 ℃, and no degradation in catalytic activity was observed. XRD analysis showed tri-calcium aluminate and gehlenite crystalline phases, which enhance mechanical strength and catalytic activity due to the interaction of Ca, Si, and Al after heat treatment at 800 ℃. SEM/EDS analysis of the durability tested catalysts showed no losses in active substances or shape changes due to HFC-134a abasement. Through this research, it is expected that red mud can be commercialized as a catalyst for waste refrigerant treatment due to its high economic feasibility, high decomposition efficiency and mechanical stability.

• Journal of Environmental Impact Assessment
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• v.26 no.2
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• pp.93-104
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• 2017

CCS (Carbon Capture and Storage) is a technical process to capture $CO_2$ from industrial and energy-based sources, to transfer and sequestrate impressed $CO_2$ in geological formations, oceans, or mineral carbonates. However, potential $CO_2$ leakage exists and causes environmental problems. Thus, this study was conducted to analyze the spatial and temporal variations of $CO_2$ fluxes and concentrations after artificial $CO_2$ release. The Environmental Impact Evaluation Test Facility (EIT) was built in Eumseong, Korea in 2015. Approximately 34kg $CO_2$ /day/zone were injected at Zones 2, 3, and 4 among the total of 5 zones from October 26 to 30, 2015. $CO_2$ fluxes were measured every 30 minutes at the surface at 0m, 1.5m, 2.5m, and 10m from the $CO_2$ releasing well using LI-8100A until November 13, 2015, and $CO_2$ concentrations were measured once a day at 15cm, 30cm, and 60cm depths at every 0m, 1.5m, 2.5m, 5m, and 10m from the well using GA5000 until November 28, 2015. $CO_2$ flux at 0m from the well started increasing on the fifth day after $CO_2$ release started, and continued to increase until November 13 even though the artificial $CO_2$ release stopped. $CO_2$ fluxes measured at 2.5m, 5.0m, and 10m from the well were not significantly different with each other. On the other hand, soil $CO_2$ concentration was shown as 38.4% at 60cm depth at 0m from the well in Zone 3 on the next day after $CO_2$ release started. Soil $CO_2$ was horizontally spreaded overtime, and detected up to 5m away from the well in all zones until $CO_2$ release stopped. Also, soil $CO_2$ concentrations at 30cm and 60cm depths at 0m from the well were measured similarly as $50.6{\pm}25.4%$ and $55.3{\pm}25.6%$, respectively, followed by 30cm depth ($31.3{\pm}17.2%$) which was significantly lower than those measured at the other depths on the final day of $CO_2$ release period. Soil $CO_2$ concentrations at all depths in all zones were gradually decreased for about 1 month after $CO_2$ release stopped, but still higher than those of the first day after $CO_2$ release stared. In conclusion, the closer the distance from the well and the deeper the depth, the higher $CO_2$ fluxes and concentrations occurred. Also, long-term monitoring should be required because the leaked $CO_2$ gas can remains in the soil for a long time even if the leakage stopped.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.636-648
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• 2010

Two types of wild grape extracts(WGE) prepared by different methods were added into butter-top bread at different concentrations(0, 5, 10, 15, 20% of water). Then, the resulting breads were analyzed for their physicochemical and sensory properties in order to identify whether or not the WGE-enriched breads were comparable to control bread in terms of qualities and preferences. Wild grape sugar mixture(WGS), which was prepared by osmotic dehydration of wild grape fruits with the same amounts of sugar, presented significantly lower moisture content and titratable acidity as well as higher pH and sugar content compared to wild grape juice(WGJ), which was produced by boiling the fruits in a vacuum jar and squeezing. The pH of the doughs and breads containing WGE tended to decrease with increasing amounts of WGE, and this phenomenon was more appreciable in those containing WGJ than WGS. This was presumably due to the higher contents of tartaric acid in WGJ. For both types of extracts, hardness, gumminess, and chewiness of the doughs decreased with the addition of WGE, nevertheless, which properties were not remained in the resulting breads. This could be partially attributed to the relatively high degree of baking loss and lower pH of the WGE-enriched breads than those of control bread. Contrary to the mechanical analyses, the sensory properties of the breads were dependent on the WGE type. That is, WGJ-enriched bread showed lower consistency and moistness than control bread, which consequently led to relatively lower overall acceptability. However, WGS addition did not adversely affect the sensory properties of the bread. In particular, addition of 5% WGS somewhat improved the physical and sensory qualities of the bread. Thus, WGE-enriched bread could be produced without loss of bread quality when prepared with 5% WGS.