• Clean Technology
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• v.28 no.2
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• pp.103-109
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• 2022

Nd-Fe-B waste permanent magnet contains about 20~30% rare earth elements and about 60~70% iron elements, and the rare earth and iron components were recovered through sulfuric acid leaching and fractional crystallization. Oxidation roasting was not performed for separation and recover of the rare earth and iron elements. The leaching characteristics were confirmed by using as variables the sulfuric acid concentration and the mineral solution concentration ratio. Sulfuric acid leaching was carried out for 3 hours for each sulfuric acid concentration. The leached solid phase was characterized for its crystalline phase, composition, and quantitative components by XRD and XRF analysis, and the filtrate was analyzed for components by ICP analysis. With sulfuric acid leaching at 3M sulfuric acid concentration, neodymium compounds were formed, the iron content was the least, and the recovery rate was high. After the filtrate remaining after sulfuric acid leaching was subjected to fractional crystallization through evaporation and concentration, the neodymium component was found to be concentrated 7.0 times and the iron component 2.8 times. In this study, the recovery rate of waste permanent magnets through sulfuric acid leaching and a fractional crystallization method without an oxidation and roasting process was confirmed to be about 99.4%.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.253-259
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• 1998

Minerals of spring water in 47 sites of Chonnam were analyzed. Samples were collected 2 times, autumn and winter. The mineral concentrations (mean value) at maximum distribution rate were Ca 3.9, K 0.78, Na 7.4, Mg 0.7, Si 9.4, Ba 0.004, Ni 0.007, F 0.16, Cl 4.9, $SO_4$ 1.5, Fe 0.001, Zn 0.002 ppm, respectively. In case of Na, K, Ca, Mg, Si, Cl, Ba and Ni, the correlation coefficient was positive (p<0.05). K and O values were used as the indexes of healthy and delicious water. The K and O indexes of spring water which appeared to be good for health and deliciousness were 6.3 and 5.2, respectively. 98% of spring water in Chonnam appeared to be good for health and deliciousness.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.2
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• pp.105-109
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• 1987

The mineral content of Dolowe, which were prepared in the laboratory and marketed Korean products of Dolwoe, Japanese product of Dolwoe and Korean-roasted products of Dolwoe were analysed and compared. Dolwoe-leaf tea had high mineral content of Ca, Mg, Mn and Cu, while Dolwone-stem tea had high mineral content of K, Na and Fe. Especially in the ash of Dolwoe-stem tea showed the highest mineral content of K (33.4%) Dolwoe teas were extracted for 5 minutes as ratio of $1,000m{\ell}$ boiling water to 4g Dolwoe tea (250: 1, v/w). Comparing the ratio of extraction of minerals in Dolwoe tea made by us and marketed Dolwoe products, K was the most abundant element of all extractions with the rate of $83.2%{\sim}96.3%$ followed by Mg with $44.8%{\sim}62.2%$, Ca with $23.1%{\sim}64.4%$ and Na with $6.3%{\sim}55.6%$. On the other hand Mn, Fe and Cu were extracted in extremely small quantities.

• Resources Recycling
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• v.9 no.1
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• pp.63-69
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• 2000

Ferromanganese dust is an oxide substance of Mn. If imprities are removed and oxidation degree is controlled, the dust can be recycled for soft ferrite materials. The ferromanganese dust contained about 7 kinds of impurities, expecially about 9000 ppm of $SiO_2$ contents of the ferromanganese dust from 9000 ppm to under 500 ppm by fritting method. The $SiO_2$ in ferromanganese dust can be converted into water soluble compounds by alkali fritting and removed by water leaching. KOH and NaOH were used. The most effective conditions to get rid of $SiO_2$ from the dust are that the weight ratio of alkali to ferromanganese dust is 1.75 and fritting is run at $550^{\circ}C$ for 1 hour.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.2
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• pp.270-284
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• 1997

Effects of dietary carotenoids were investigated on the metaboβsm and body pigmentation of rainbow trout(Salmo gairdneri), masu salmon(Oncorhynchus macrostomos), eel(Anguilla japonica), rock fish(Sebastes inermis) and black rock fish(Sebastes schlegeli). Three weeks later after depletion, these fishes were fed diet supplemented with ${\beta}-carotene$, lutein, canthaxanthin', astaxanthin or ${\beta}-apo-8'-carotenal$ for 4 to 5 weeks, respectively. Carotenoids distributed to and changed in integument were analyzed. In the integument of rainbow trout. zeaxanthin, ${\beta}-carotene$ and canthaxanthin were found to be the major carotenoids, while lutein, isocryptoxanthin and salmoxanthin were the minor carotenoids. In the integument of masu salmon, zeaxanthin was found to be the major carotenoids, while triol, lutein, tunaxanthin, ${\beta}-carotene$, ${\beta}-cryptoxanthin$ and canthaxanthin were the minor carotenoids. In the integument of eel, ${\beta}-carotene$ was found to be the major carotenoids, while lutein, zeaxanthin and ${\beta}-cryptoxanthin$ were the minor carotenoids. In the integument of rock fish, zeaxanthin, ${\beta}-carotene$, tunaxanthin$(A{\sim}C)$ and lutein were found to be the major carotenoids, while ${\beta}-cryptoxanthin$, ${\alpha}-cryptoxanthin$ and astaxanthin were the minor carotenoids. Likely in the integument of black rock fish, ${\beta}-carotene$, astaxanthin and zeaxanthin were found to be the major carotenoids, whereas ${\alpha}-cryptoxanthin$, ${\beta}-cryptoxanthin$, lutein and canthaxanthin were the minor contributor. The efficacy of body pigmentation by the accumulation of carotenoids in the integument of rainbow trout and masu salmon were the most effectively shown in the canthaxanthin group and of eel, rock fish and black rock fish were the most effectively shown in the lutein group. Based on these results in the integument of each fish, dietary carotenoids were presumably biotransformed via oxidative and reductive pathways. In the rainbow trout, ${\beta}-carotene$ was oxidized to astaxanthin via successively isocryptoxanthin, echinenone and canthaxanthin. Lutein was oxidized to canthaxanthin. Canthaxanthin was reduced to ${\beta}-carotene$ via isozeaxanthin, and astaxanthin was reduced to zeaxanthin via triol. In the masu salmon, ${\beta}-carotene$ was oxidized to zeaxanthin. Lutein was reduced to zeaxanthin via tunaxanthin. Canthaxanthin was reduced to zeaxanthin via ${\beta}-carotene$. and astaxanthin was reduced to zeaxanthin via triol. In the eel, ${\beta}-carotene$ and lutein were directly deposited but canthaxanthin was reduced to ${\beta}-carotene$, and cholesterol lowering effect by Meju supplementation might be resulted from the modulation of fecal axanthin, astaxanthin and ${\beta}-apo-8'-carotenal$ were oxidized and reduced to tunaxanthin via zeaxanthin. In the black roch fish, ${\beta}-carotene$ was oxidized to ${\beta}-cryptoxanthin$. Lutein was reduced to ${\beta}-carotene$ via ${\alpha}-cryptoxanthin$. Canthaxanthin was reduced to ${\alpha}-cryptoxanthin$ via successively ${\beta}-cryptoxanthin$ and zeaxanthin. Astaxanthin converted to tunaxanthin via isocryptoxanthin and zeaxanthin, and ${\beta}-apo-8'-carotenal$ was reduced to ${\alpha}-cryptoxanthin$ via ${\beta}-cryptoxanthin$ and zeaxanthin.

• Proceedings of the Korea Air Pollution Research Association Conference
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• 2000.04a
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• pp.145-146
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• 2000

미세입자는 폐포에 침착율이 높고 다환방향족탄화수소(PAHs)와 같은 독성이 강한 유기물질과 SO$_2$와 NOx 등의 무기가스들의 입자로의 변환으로 생성된 $H_2SO_4$, $NH_4HSO_4$ 및 ${(NH_4)}_3H{(SO_4)}_2$ 등의 산성 황산화물 등과 같은 산성오염물질도 다량 함유하고 있다. 이러한 산성오염물질은 기침 및 호흡기 기능 저하와 같은 인체에 여러 가지 악영향을 미치는 것으로 알려져 있다(강병욱, 1998). 또한 대기에서 시정장애에 주로 영향을 미치는 입자는 0.1~1.0$\mu\textrm{m}$인 미세입자이며 그들중 황산염, 질산염 및 탄소함유성분들이 시정장애에 크게 기여하는 것으로 보고된다. (중략)

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2009.06a
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• pp.337-337
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• 2009

가시광선영역에서 매우 균일한 높은 투과성뿐만 아니라 근적외선영역에서 가파른 홉수성 엣지와 함께 낮은 투과율을 제공하는 산화구리(II)를 함유하는 포스페이트 유리는 컬러 비디오 카메라의 컬러 보정 필터, 발광 컬러 디스플레이용 보호판(sheild), 모노크로메이터의 미광 필터, 플라스틱 복합재 필터의 무기 성분 및 CCD(전하 결합 소자) 및 CMOS(상보성 금속 산화물 반도체) 카메라 및 검출기 분야용 필터 유리로서 사용된다. 용융온도 및 산화구리(II) 첨가량에 따른 투과율을 측정하기 위해 포스페이트 유리 시료를 $1100\sim1500^{\circ}C$ 용융한 후 $400^{\circ}C$에서 2시간 동안 어닐링 공정을 거쳐 제조하였다. 제조된 시료는 두께 0.3mm로 폴리싱하여 자외선-적외선 분광 광도기를 이용하여 광학적 특성을 측정하였다. 본 실험을 통하여 용융온도에 따라 가시광선영역 및 근적외선영역에서의 투과율 거동을 비교한 결과 $1100\sim1200^{\circ}C$에서의 우수한 투과율 특성을 나타냈다. 용융온도가 내려감에 따른 가시광선영역 (400~600nm)에서 높은 투과율 및 근적외선영역 (750~1100nm)에서 낮은 투과율과 가파른 흡수성 엣지를 나타냈다.

• Membrane Journal
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• v.5 no.4
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• pp.137-144
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• 1995

This studies concern the separation of aqueous boric acid solution and same solution containing silica using cellulose acetate RO S/W 4040 module manufactured by Hydranautics Co. The operating conditions of the applied pressures, temperatures, and feed flow rate are also investigated to characterize the permeabilities, biroc acid recovery, and silica rejection, so that the optimum operating conditions would be found out. In the case where the operating conditions are the temperature 35$^{\circ}$C, The pressure 20atm, and the feed flow rate 2.82 l/min, for the boric acid aqueous solution, the boric acid recovery 58.7% and the permeation rate 2.82 l/min were obtained. And also the results showed the boric acid recovery 68.1% and the permeation rate 1.56 l/min at the operating conditions, 35$^{\circ}$C and 10atm. For the boric acid solution containing silica, when the feed solution are at the conditions of 35$^{\circ}$C and 3.2atm, the boric acid recovery 69.7%, the silica rejection 97.5% and the permeation rate 0.47 l/min were obtained. And the operating conditions were at 35$^{\circ}$C, 20atm and the feed flow rate 2.92 l/min, the results showed the boric acid recovery 56.4%, the silica rejection 96.1% and the permeation rate 2.72 l/min.

• Journal of the Mineralogical Society of Korea
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• v.19 no.1 s.47
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• pp.1-5
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• 2006

In this study, we have investigated the purification characteristics of quartz which size was 0.1mm to 0.3 mm by using physical separation techniques. The A and B samples which contained 95,864 mg/kg and 4,568 mg/kg of impurities were reduced upto 126 mg/kg and 174 mg/kg of impurities, respectively. So, removal ratios of the total impurities were about 97.85 wt.% and 96.19 wt.%, individually. At that time, the yields of the purified quartz (over 99.98 wt.% $SiO_2$) were 79.05 wt.% and 75.43 wt.% by using purification process including magnetic separation, gravity separation and scrubbing process. The most benefit in purification process of both different raw materials for iron element can be achieved by magnetic separation. Also, gravity separation is extremely successful for reducing aluminium element.

• The Korean Journal of Food And Nutrition
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• v.17 no.3
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• pp.313-321
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• 2004

Separation-concentration of sulfur containing heterocyclic compounds(SCHC) from many reaction meat flavors manufactured with Maillard reaction was carried out. Profile of SCHC was identified and analyzed by GC and GC-MSD. The results were as follows. 1. Profile of SCHC could be identified 7 kinds thiazole and 11 kinds thiophene, the major produced compounds were thiophene, thiazolidine, 4-methyl-5-thiazole ethanol. 2. In the case of SCHC, relationship between changes of reaction conditions and the kind of produced components were as same, but produced amounts appeared the difference. Producing amount of complexed SCHC and caramellike note as well as oxygen containing heterocyclic compounds were high level more than high reaction temperature and long time reaction period. 3. Producing ratio of comparative simple structural SCHC were the highest level at reaction conditions of moisture content 50%, reaction temperature 100$^{\circ}C$ and reaction time 2 hours. Reaction conditions for the revelation of reaction meat flavor were below 110$^{\circ}C$ and less than 2 hours. 4. Relationship between moisture content and reaction temperature as well as reaction time had very relative relation. From the change of moisture content and reaction conditions could be obtained the simultaneously profile. Signal presentation for production of reaction meat flavor could be from extraction-separation-concentration of SCHC through simplification of raw-materials in the flavor and seasoning food industry.