• Title/Summary/Keyword: 공동침전

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A Study on Co-precipitation of Indium Hydroxide (In(OH)3) for the Recovery and Determination of Trace Heavy Metals (인듐 수산화물(In(OH)3)의 공동침전을 이용한 미량의 중금속 회수 및 분석방법 연구)

  • Kwon, Seul-woo;Son, Seong-Hun;Lee, Man Seung;Nam, Sang-Ho
    • Resources Recycling
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    • v.26 no.4
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    • pp.50-55
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    • 2017
  • Determination of trace elements in a sample including complicated matrix is very difficult due to the interference by the matrix. Therefore, if the trace elements can be separated from the complex sample matrix and determined, the interference effects can be reduced, and it is very helpful for the overall analysis. In this study, the analytes of trace elements were separated from the sample matrix by co-precipitation with trace elements using indium hydroxide ($In(OH)_3$), then detected by inductively coupled plasma-atomic emission spectrometer (ICP-AES). Above all, the optimal conditions for the co-precipitation of elements with indium hydroxide were experimentally established. At last, salt was analyzed by the developed analytical method. No heavy metals were not found in Shinan Jeungdo salt, but trace amounts of several heavy metals except for cadmium were found in Cheonnam Yongkwang salt.

Coprecipitation Characteristics of Cheese Whey and Soybean Proteins (유청(乳淸)과 대두 단백질(蛋白質)의 공동침전(共同沈殿) 특성(特性))

  • Wee, Jae-Joon;Lee, Hyong-Joo
    • Applied Biological Chemistry
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    • v.26 no.4
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    • pp.199-204
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    • 1983
  • As a way of utilizing cheese whey to fortify sulfur-bearing amino acids to soybean protein, whey-soybean coagulum was made from whey-soy milk mixture and optimum conditions for coprecipitation of the two proteins were determined. Mixture of whey and soymilk in 1 : 1 volume ratio was coagulated at $0.005{\sim}0.5M$ of $CaCl_2$ concentration, pH $1.5{\sim}8.0$, and at $60{\sim}100^{\circ}C$, and absorbance at 500nm of filtrate from the coagulum was measured. Optimum conditions for the coprecipitation were 0.0125M of $CaCl_2$ concentration, pH $6.5\sim7.5$, and $70{\sim}80^{\circ}C$ which resulted in the minimum absorbance and also good physical properties of the curd.

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한국의 지질과 자연동굴

  • 홍시환;유재신
    • Journal of the Speleological Society of Korea
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    • v.16 no.17
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    • pp.23-26
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    • 1988
  • 석회동굴은 Karst지형 지역에서 지하 형성물로 나타나는 공동지역으로, 이 공동화된 공간에 2차적으로 석순, 석주, 종유석등이 침전되어 생긴 동굴이다. 이런 Karst 지형은 석회암지층에서 용식작용으로 생겨나는데, 우리나라에서는 황해도의 서흥, 신막, 수안, 곡산 물질지역과 평안남도의 덕천, 성천, 강동지방, 그리고 강원도의 삼척, 영월, 평창, 정선, 명주지방, 충청북도의 단양, 제천, 괴산지역 그밖에 경상북도의 울진 지역에도 분포한다.(중략)

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우리 나라 동굴의 지질과 환경 보전

  • 정창희
    • Proceedings of the Speleological Society Conference
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    • 1996.09a
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    • pp.64-64
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    • 1996
  • 석회동굴은 카르스트 지형 지역에서 지하 형성물로 나타나는 공동지역으로, 이 공동화된 공간에 2차적으로 석순, 석주, 종유석 등이 침전되어 생긴 동굴이다. 이런 카르스트 지형은 석회암 지층에서 용식작용으로 생겨나는데, 우리나라에서는 북쪽은 평안남도 동반지역과 함경남도의 남부서경지역, 황해도 서남부, 그리고 강원도 남부지역, 추가령 구조곡의 일부들이 해당한다. 그리고 남쪽은 문경 - 단양 - 제천 - 영월 - 평창 - 정선 - 삼척 - 강릉에 걸친 지역들이다. 따라서 우리나라의 석회암동굴들은 그 대부분이 조선계 대석회암통의 막동 석회암 층에 분포되고 있다.(중략)

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Characteristics of Amino Acid Fortified Tofu Manufactured by Coprecipitation of Whey and Soybean Proteins (유청(乳淸)과 대두(大豆) 단백질(蛋白質) 공동침전(共同沈澱)에 의해 제조(製造)된 아미노산 강화두부(强化豆腐)의 특성(特性))

  • Wee, Jae-Joon;Lee, Hyong-Joo
    • Applied Biological Chemistry
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    • v.26 no.4
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    • pp.205-210
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    • 1983
  • To investigate the characteristics of amino acid fortified tofu manufactured by coprecipition of cheese whey and soybean proteins, experimental tofus were made from various mixtures of whey, whey powder, and soy milk, and general and amino acid compositions and physical properties were analyzed. Physical characteristics such as elasticity, hardness, and brittleness of the whey-soybean tofu were very similar to those of traditional tofu but color of the whey-soybean tofu was lighter than that of soybean tofu. The contents of total solids and protein of traditional tofu were about 19% and 13%, respectively, while those of the whey-soy bean tofus were 17.3%$\sim$18.1% and 10.9$\sim$11.3%, respectively. The 5$\sim$15% of lactose in whey-soymilk mixture was transferred into the tofus. The Content of sulfur-bearing amino acids in the fortified tofu from 3 : 1 mixture of whey and soymilk was 3.8g/100g protein which indicated about 50% fortification of the amino acids as compared to the traditional tofu which contained 2. 54g/100g protein of the sulfur-bearing amino acids.

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Characteristics of Cheese Manufactured by Coprecipitation of Whey and Soy Milk (유청 및 두유의 공동침전에 의해 제조된 치즈의 특성)

  • Kim, Jeong-Hwan;Lee, Hyong-Joo
    • Korean Journal of Food Science and Technology
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    • v.17 no.3
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    • pp.213-218
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    • 1985
  • As a way of improving the texture and flavor of soybean cheese, whey-say cheeses were made by coprecipitation of various mixtures of whey, whey powder, soy milk and soy protein powder, and mixed culture of str. lactis, str. cremoris and rennet were added, then the cheeses were cured at $15^{\circ}C$ for up to 10 weeks. Physicochemical characteristics of the cheese were investigated by analyzing pH, titratable acidity(TA), water soluble nitrogen, 10% TCA soluble nitrogen, amino acid composition, beany flavor, color and hardness. The pH of whey-soy cheeses during ripening changed from 5.3 to 4.2 after 5 or 6 weeks and maintained that value while that of soybean cheese maintained a higher pH value. TA of whey-soy milk cheeses was gradually increased to the value of 0.4-0.45 after 8 weeks, but that of soybean cheese reached only 0.2 after the same period. Water soluble and 10% TCA soluble-nitrogen increased steadily during ripening. Hardness of the whey-soy milk cheeses reached maximum after three weeks of ripening and greatest at those made from 3 : 1 mixture of whey and soy milk and that from soymilk. Color of the whey-soy milk chesses was lighter than that of soybean cheese. The bean flavor of soybean cheese was strong and persistent for the whole ripening period. Acid flavor was dominant in the whey-so milk cheese and masked the beany flavor partially.

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A Study on the Geochemical Clogging for the Assessment of the Hydrological Safety of the Underground Oil Storage Carvern (지하유류비축기지 수리안정성 평가를 위한 광물학적 클로깅 가능성 연구)

  • Kim, Geon-Young;Bae, Dae-Seok;Choi, Byeong-Young;Oh, Se-Joong;Koh, Yong-Hwon
    • Journal of the Mineralogical Society of Korea
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    • v.21 no.2
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    • pp.139-159
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    • 2008
  • Geochemical analysis of the various kinds of water including observation borehole groundwater was carried out for the assessment of the hydrological safety of the underground oil storage cavern and the potentiality of mineralogical and microbiological clogging was estimated. Most of water samples belonged to $Ca-HCO_3$ and $Ca-HCO_3-SO_4$ types. There was no distinct chemical difference in the various kinds of water. All kinds of water are undersaturated with the calcite which is the major clogging mineral. Most water samples have low Fe and Mn concentrations. However, they are saturated or oversaturated with the iron-oxide/hydroxide minerals and have high dissolved oxygen contents which suggests the possibility of clogging by the iron-oxide/hydroxide minerals as a long-term aspect. Several water samples from the ground observation borehole also show the high saturation indices far the clay minerals, which can fill up the fractures, indicating the possibility of clogging by the clay minerals. Statistical analysis shows the degree of mineral precipitation or dissolution is mainly controlled by pH, Eh and DO of water samples. According to the microbial analysis, the aerobic microbes and slime forming bacteria are dominant in most water samples and anaerobic microbes including sulfate reducing bacteria are very low or not detected. Although the slime forming bacteria which are known as a main microbial cause of the clogging is lower than $10^5\;CFUs/mL$ in all water samples, because the slime forming bacteria are dominant microbe in several observation boreholes, the clogging can be caused by it as a long-term aspect. In addition, the possibility of clogging can be increased if the microbial effect is combined with the mineralogical effect such as iron oxide/hydroxide minerals for the possibility of clogging. Therefore, the systematic and long-term program for the assessment of clogging is required for the safe operation of underground oil storage cavern.

Relationship between Hydrochemical Variation of Groundwater and Gas Tigtness in the Underground Oil Storage Caverns (지하원유비축기지 공동주변 지하수의 수질화학적 변화와 기밀성과의 관계)

  • Jeong Chan Ho
    • The Journal of Engineering Geology
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    • v.14 no.3 s.40
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    • pp.259-272
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    • 2004
  • The purpose of this study is to investigate the effect of hydrochemical variation of groundwater on the gas tigtness in an unlined oil storage cavern. The groundwater chemistry is greatly influenced by the seawater mixing, the water curtain and the dissolution of grounting cements. The chemical composition of groundwater greatly varies ac-cording to both the location of monitoring wells and the sampling period. Most of groundwater shows alkaline pH and high electrical conductivity. The chemical types of groundwater show the dominant order as follows : Na-Cl type > Ca-Cl type > $Ca-HCO_3(CO_3)$ type. Thermodynamic equilibrium state between chemical composition of groundwater and major minerals indicates that carbonate minerals except clay minerals can be precipitated as a secondary mineral. It means that the secondary precipitates can not greatly exerts the clogging effect into fracture aperture in rock mass around oil storage cavern. The content of total organic carbon (TOC) shows a slightly increasing trend from initial stage to late stage. The $EpCO_2$ was computed so as to assess the gas contribution on the $CO_2$ in groundwater. The $EpCO_2$ of 0$\~$41.3 indicates that the contribution of oil gas on $CO_2$ pressure in groundwater system can be neglected.

The test-bed construction and water purification assessment of the eco-convergence type aerated string contacted oxidation system (생태융합형 접촉산화수로 Test-Bed 구축 및 정화효율 평가)

  • Choi, Sunhwa;Lee, Seung-Heon;Jang, Kyusang;Kim, Heungseop
    • Proceedings of the Korea Water Resources Association Conference
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    • 2016.05a
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    • pp.592-592
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    • 2016
  • 국내에는 17,500여개의 농업용 저수지가 전국적으로 분포하고 있다. 국내 농업용 저수지는 대부분이 소규모이며, 연중 수량 변동이 심하고, 유역배율이 작아 태생적으로 수질오염에 취약한 구조로 되어 있다. 특히 농업용 저수지는 도시 근교나 농촌지역에 많이 위치하고 있어 유역 내 축산 농가나 미처리 생활하수에서 유래된 유기물 및 영양염류 유입에 의한 수질오염도가 높다. 저수지에 고농도로 유입되는 유기물, TN, TP를 처리하기 위하여 농어촌연구원과 수생태복원(주)에서는 공동으로 친환경 수처리시설인 생태융합형 접촉산화시스템을 개발하였다. 생태융합 접촉산화수로는 상부 식생과 수로 내의 섬유상 끈상 미생물 접촉재를 이용하여 오염수가 수로를 흐르면서 침전, 여과, 흡착, 산화, 흡수 등 물리학적, 화학적, 생물학적 원리를 이용하여 고농도의 유기물과 질소, 인을 제거하는 물리적, 생물학적 공정을 융복합 기술이다. 본 연구에서는 경기도 시흥시에 소재하고 있는 M 저수지에 현장 Test-bed를 구축하여 수질정화효율을 평가하였다. M 저수지는 유효저수지량이 약 23만톤에 해당하는 소규모 저수지로, 1941년도 준공된 아주 노후화된 저수지로 평균 수심이 2m 이하이고 연중 수질오염도가 높은 저수지이다. 매화저수지 수변에 설치된 생태융합형 접촉산화수로의 전체규모는 길이 8.6m, 폭 2m, 수심 2m에 해당하며, 끈상 미생물 메디아조 3개($2{\times}2{\times}6m^3$), 침전조 1개($2{\times}2{\times}2m^3$)로 구성되어 있다. 기타 부대 장치로는 끈상 메디아조에 산소공급을 위한 Air-mist(마이크로 버블 발생장치), 자동운전계기판, 유입펌프 등이 있다. 생태융합형 접촉산화수로의 처리 공정은 유입수${\rightarrow}$에어미스트${\rightarrow}$고속복합응집장치${\rightarrow}$융복합 산화조(3조)${\rightarrow}$침전조${\rightarrow}$방류로 구성되어 있다. 테스트 베드는 2015년 8월 말경에 구축 완료하였으며, 끈상 미생물 메디아조의 수질정화효율을 평가하기 위하여 9월부터 11월까지 총 7회 걸쳐 유입수와 유출수를 각각 조사하였다. 현장 측정항목인 수온, pH, EC, DO 등은 유입수 및 유출수간 큰 차이가 없었고, COD, SS, Chl-a, TP 등은 수처리시스템 초기 가동시에는 메디아에 미생물 부착율 저조로 유입수 및 유출수 수질농도에 큰 차이가 없었으나, 운영시간의 경과와 함께 메디아의 미생물 충진율이 높아짐에 따라 처리효율이 최대 SS 69.6%, Chl-a 89.3%, TP 89%까지 도달하는 것으로 나타났다. 생태융합 접촉산화수로는 부지 집약적인 컴팩트한 수처리 시설로서 현재 널리 이용되고 있는 인공습지를 대체할 수 있는 경제적인 시설로 판단된다.

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Growth Characteristics of Lactic Acid Bacteria in Whey-Soy Milk Mixtures (유청(乳淸)과 두유(豆乳) 혼합액(混合液)에서의 유산균(乳酸菌) 생육특성(生育特性))

  • Kim, Jeong-Hwan;Lee, Hyong-Joo
    • Korean Journal of Food Science and Technology
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    • v.16 no.3
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    • pp.285-290
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    • 1984
  • Growth characteristics of six lactic acid bacteria in whey-soy milk mixtures were investigated to obtain basic informations for processing cheese-like product by coprecipitation of whey and soy proteins. Streptococcus cremoris and Lactobacillus acidophilus produced more aicd than other lactic acid bacteria both in whey-soy milk mixture and in soy milk. Lactic acid fermentation was accelerated in whey-soy milk mixture than in soy milk with all the lactic aicd bacteria, and specially with S. lactis and S. cremoris in great extent. The number of viable cell of 1:1 mixed culture of S. lactis and S. cremoris in whey soy milk mixture was about 10 times than in soymilk. It was mainly the effect of lactose in the whey that increased the acid production by lactic aicd bacteria in whey-soy milk mixture although the degree of acceleration depended on the ability of microorganism to use carbohydrates. The optimum amount of lactose added to soy milk to accelerate the acid production was 0.8g/100ml soy milk.

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