• Title/Summary/Keyword: 주석산

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High purity Tin recovery technique by electro-refining and vacuum-refining process (전해정련 및 진공정련 공정을 이용한 고순도 주석 회수 기술)

  • Kim, Yong-Hwan;Park, Seong-Cheol;Son, Seong-Ho;Kim, Hyeong-Mi;Lee, Gi-Ung
    • Proceedings of the Korean Institute of Surface Engineering Conference
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    • 2015.11a
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    • pp.221-221
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    • 2015
  • 폐 자원에서 회수한 주석 조금속의 주석 순도 및 불순물 순도, 전해정련 및 진공정련 후 주석 순도를 ICP-OES (Inductively Coupled Plasma Optical Emission Spectrometer)분석을 통해 확인하였다. 무기산 전해액에서 전해정련 수행결과 고순도 주석을 확보하였고, 이후 증기압, 온도 및 유지시간 별 진공정련 수행결과 초고순도 주석을 회수할 수 있는 최적화 기술을 도출하였다.

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Fermentation and Quality Characteristics of Korean Traditional Cheongju by Different Mashing Methods (청주 제조시 담금방법에 따른 발효 및 품질 특성)

  • Bae, Gyun-Ho;Lee, Sang-Hyeon;Cheong, Chul
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.17 no.8
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    • pp.637-645
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    • 2016
  • This study was conducted to investigate the characteristics of fermentation and quality of Cheongju prepared by mashing using rice Nuruk inoculated with Aspergillus oryzae. Mashes were prepared by fermentation for 30-50 days using different amounts of fermenting agent, brewing water, milling ratios and fermenting temperatures. Adding fermenting agent at 15% resulted in slow fermentation, but a final alcohol content of 17% (v/v), similar to other samples tested. Addition of higher amounts of Nuruk resulted in increased amounts of citric acid, tartaric acid and malic acid, but low levels of succinic acid. Incomplete fermentation occurred when the ratio of brewing water was low, but the alcohol content (17%) of all samples was similar. When the amount of brewing water was high, the organic acid was levels were high. The speed of saccharification and fermentation was low when fermentation was conducted at $10^{\circ}C$, but the final alcohol content was the highest at this temperature. However, the content of n-propanol, isobutanol, isoamyl alcohol and organic acid was low at low temperature. At this time, the content of citric acid and malic acid was low, but the content of succinic acid was high. A higher milling degree resulted in a lower content of alcohol, organic acid and higher alcohols, with 10% milling resulting in a significantly higher content than the other samples.

Changes of Quality Characteristics in Brewing of Chungju(Sambaekju) Supplemented with Dried Persimmon and Cordyceps sinensis (곶감과 동충하초 첨가에 따른 청주(삼백주)의 발효 특성 변화)

  • 이원영;이창호;우철주
    • Food Science and Preservation
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    • v.11 no.2
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    • pp.240-245
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    • 2004
  • Chungju(Sambaekju) supplemented with dried persimmon and cordyceps sinensis was prepared and its characteristics were estimated during the brewing. Reducing sugar contents was decreased, ethanol contents was increased in the during fermentation, the final ethanol contents in the first, second and third mash were 5.8%, 11.4% and 16.5%, respectively. Total acidity and amino acidity were increased in the during fermentation. The major organic acid was latic acid, acetic acid, malic acid and succinic acid were a little, and citric acid and tartaric acid were not detected. L-proline(1151.7 mg%) was major in free amino acid. the contents of total and essential amino acid were 11.19% and 217.70 ppm, respectively.

Effects of Na2SnO3 concentration on the formation of anodic oxide films on AZ31 Mg alloy (AZ31 마그네슘 합금의 양극 산화피막 형성에 미치는 주석산나트륨 농도의 영향)

  • Kim, Ye-Jin;Mun, Seong-Mo;Sin, Heon-Cheol
    • Proceedings of the Korean Institute of Surface Engineering Conference
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    • 2018.06a
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    • pp.66.1-66.1
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    • 2018
  • 최근 자동차 배기가스 규제 및 전기자동차, 무인항공기 개발 등의 경량 소재에 대한 필요성이 지속적으로 증가하고 있다. 마그네슘 및 마그네슘 합금은 구조용 금속 소재 중 가장 밀도가 낮은 금속으로서 자동차, 항공, 기계 부품류 및 주방용품이나 전자제품 케이스류 등 다양한 산업분야에서 활용성이 크게 증가하고 있다. 하지만 마그네슘 합금은 화학적 반응성이 매우 크고 표면에 존재하는 피막의 치밀성과 화학적 안정성이 낮아서 쉽게 부식되는 단점이 있다. 따라서 내식성 향상을 위한 표면처리 기술 개발에 대한 필요성이 증대되고 있다. 양극 산화법은 금속표면에 양극 전류를 인가하여 산화피막을 인위적으로 형성시켜줌으로써 내식성을 향상시켜 주는 방법으로서 산업적으로 널리 사용되고 있는 표면처리 방법 중의 하나이다. 본 연구에서는 주석산나트륨의 농도에 따른 AZ31 마그네슘 합금의 양극 산화 피막 형성 거동을 연구하였다. DC 전류를 인가하여 양극산화 피막을 형성하였으며, 피막형성 전압 및 형성된 피막의 두께, 표면 거칠기 및 피막의 구조 등을 분석하여 주석산나트륨 농도에 따른 양극산화 피막의 형성 특성에 대하여 자세하게 고찰하였다.

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Research of Dry Reduction Process of Waste Tin Oxide using Methane (메탄가스를 이용한 폐주석산화물의 건식환원시스템)

  • Hyun-Chul Jung;Se-Kwon Kim;Sang-Yeol Kim
    • Resources Recycling
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    • v.31 no.6
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    • pp.18-24
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    • 2022
  • Dry reduction using natural gas was proposed to recover tin from waste tin oxide generated in a tin bath that was used for controlling the smoothness of architectural glass during production, and the reduction behavior was investigated. The utilized vertical natural gas dry reduction system is capable to process 4 L or 20 kg depending on input raw materials. The system was established by applying the upper intake and lower discharge method. The recovery rate was 97.2% at 800 ℃ and 4 sccm flow rate and increased with the amount of input gas. Hydrogen accounted for 23% of the discharge gas, showing a 16.6% hydrogen conversion rate. The reaction behavior of tin recovered via natural gas reduction provides basic data on the new waste resource reduction/recovery technology.

Physicochemical characteristics of wine made from domestic grapes (국내 포도로 제조한 와인의 이화학적 특성)

  • Yang, Mi-Ran;Bae, Eun-Jung;Kim, Young-Mi;Kang, Ji-Eun;Lim, Bora;Kang, Heui-Yun;Her, Youn-Young;Park, Young-Sik;Jeong, Seok-Tae
    • Korean Journal of Food Science and Technology
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    • v.52 no.6
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    • pp.649-654
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    • 2020
  • This study was conducted to investigate the quality of wine, produced from 11 different grape varieties. Black Sun, CB, Gaeryangmeoru, MW52, MW55, and Narsha with 0.6-0.8% total acids were good for wine. The total acid content of Wangmeoru wine was too high (1.41%). Black Sun, CB, Gaeryangmeoru, MW52, MW55, MBA, WB, and Wangmeoru showed excellent chromaticity (90dE or higher). Total polyphenols, total anthocyanin and tannin, contents were the highest in Gaeryangmeoru, WB, Wangmeoru, and CB and would be advantageous for wine aging. The results of this study deemed Gaeryangmeoru and CB to be suitable for red wine preparation.

The effects of aqueous extracts of plant roots on germination of seeds and growth of seedings (식물근의 추출물질이 종자발아 및 유식물의 생장에 미치는 영향)

  • Chan-Ho Park
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.4 no.1
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    • pp.1-23
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    • 1968
  • This study aimed at contributing to the improvement of cropping systems after finding out the effects of excrements and components of crop root influence on other crops as well as themselves. The following forage crops suitable for our country were selected for the present study. Aqueous extracts of fresh roots, aqueous extracts of rotting roots and aqueous solutions of excrements of red clover, orchard grass and brome grass were studied for the effects influencing the germination and growth of seedlings of red clover, ladino clover, lespedeza, soybean, orchard grass, Italian ryegrass, brome grass, barley, wheat, sorghum, corn and Hog-millet. In view of the possibility that the organic acid might be closely related to the excrements and components of crop root connected with soil sickness, the acid components of three species of roots were analysed by paper chromatography and gas chromatography method. The following results were obtained: 1. Effects of Aqueous Extracts of Fresh Roots : Aqueous extracts of red clover: The extracts inhibited the growth of seedlings of the ladino clover and lespedeza and also inhibited the development of most crops except that of sorghum among the Graminaceae. Aqueous extracts of orchard grass: The extracts promoted the seedlings growth of red clover and soybean, while it inhibited the germination and growth of orchard grass. There were no noticeable effects influencing other crops while it inhibited the growth of barley and Hog-millet. Aqueous extracts of brome grass: There was no effect on Italian ryegrass but there was an inhibiting effect on the other crops. 2. Effects of Aqueous Extracts of Rotting Roots : Aqueous extracts of red clover: The extracts promoted the seedling growth of red clover. But it reflected the inhibiting effects on other crops except sorghum. Aqueous extracts of orchard grass: The extracts promoted the growth of red clover, ladino clover, soybean and sorghun, while it inhibited the germination and rooting of barley and Hog-millet. Aqueous extracts of brome grass: The extracts gave the promotive effects to the growth of red clover, soybean and sorghum, but caused inhibiting effects on orchard grass, brome grass, barley and Hog-millet. 3. Effects of Aqueous Solutions of Excrements : The aqueous solution of excrements of red clover reflected the inhibition effects to the growth of Graminaceae, while the aqueous solutions of excrements of orchard grass and Italian ryegrass caused the promotive effects on the growth of red clover. 4. Results of Organic Acid Analysis : The oxalic acid, citric acid, tartaric acid, malonic acid, malic acid and succinic acid were included in the roots of red clover as unvolatile organic acid, and in the orchard grass and brome grass there were included the oxalic acid, citric acid, tartaric acid and malic acid. And formic acid was confirmed in the red clover, orchard grass and brome grass as volatile organic acid. In consideration of the results mentioned in above the effects of excrements and components of roots found in this studies may be summarized as follows. 1) The red clover generally gave a disadvantageous effect on the Graminaceae. Such trend was considered chiefly caused by the presence of many organic acids, namely oxalic, citric, tartaric, malonic, malic, succinic and formic acid. 2) The orchard grass generally gave an advantageous effect on the Leguminosae. This may be due to a few kinds of organic acid contained in the root, namely oxalic, citric, tartaric, malic and formic acid. Furthermore a certain of promotive materials for growth was noted. 3) As long as the root of brome grass are not rotten, it gave a disadvantageous effect on the Leguminosae and Graminaceae. This may be due to the fact that several unidentified volatile organic acid were also included besides the confirmed organic acid, namely oxalic, citric, tartaric, malic and formic acid. 5. Effects of Components in Roots to the Soil Sickness : 1) It was considered that the cause of alleged red clover's soil sickness did not result from the toxic components of the roots. 2) It was recognized that the toxic components of roots might be the cause of soil sickness in case the orchard grass and brome grass were put into the long-term single cropping. 6. Effects of Rooted Components to the Companion Crops in the Cropping System : a) In case of aqueous extracts of fresh roots and aqueous excrements (Inter cropping and mixed cropping) : 1) Advantageous combinations : Orchard grass->Red clover, Soybean, Italian ryegrass->Red clover, 2) Disadvantageous combinations : Red clover->Ladino clover, Lespedeza, Orchard grass, Italian ryegrass, Fescue Ky-31, Brome grass, Barley, Wheat, Corn and Hog.millet, Orchard grass->Lespedeza, Orchard grass, Barley and Hog-millet, Brome grass->Red clover, Ladino clover, Lespedeza, Soybean, Orchard grass, Brome grass, Barley, Wheat, Sorghum, Corn and Hog-millet, 3) Harmless combinations : Red clover->Red clover, Soybean and Sorghum, Orchard grass->Ladino clover, Italian ryegrass, Brome grass, Wheat, Sorghum and Corn, Brome grass->Italian ryegrass, b) In case of aquecus extracts of rotting roots(After cropping) : 1) Advantageous combinations : Red clover->Red clover and Sorghum, Orchard grass->Red clover, Ladino clover, Soybean, Sorghum, and Corn, Brome grass->Red clover, Soybean and Sorghum, 2) Disadvantageous combinations : Red clover->Lespedeza, Orchard grass, Italian ryegrass, Brome grass, Barley, Wheat, and Hog-millet Orchard grass->Barley and Hog-millet, Brome grass->Orchard grass, Brome grass, Barley and Hog-millet, 3) Harmless combinations : Red clover->Ladino clover, Soybean and Corn, Orchard grass->Lespedeza, Orchard grass, Italian ryegrass, Brome grass and Wheat Brome gass->Ladino clover, Lespedeza, Italian ryegrass and Wheat.

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Identification of Lactic Acid Bacteria and Changes of Organic Acid during Aging of Traditional Kyungsando Squid sikhe (경상도 전통 마른 오징어 식해로부터 젖산균의 분리, 동정 및 숙성과정 중 유기산의 변화)

  • Lee, Hee-Duck;Choi, Hee-Jin;Kim, Sung;Seong, Tae-Su;Choi, Cheong
    • Applied Biological Chemistry
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    • v.44 no.3
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    • pp.167-172
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    • 2001
  • The objective of this study is to investigate identification of lactic acid bacteria and changes of organic acid during aging of traditional Kyungsando Squid sikhe. Lactobacillus brevis SH-1, Lactobacillus plantarum SH-2, and Leuconostoc mensenteroides SH-3, which were isolated from Kyungsando Squid sikhe were selected for fermentation. The viable cell and lactic acid bacteria counts of squid sikhe was increased on fermentation days, and slowly decreased after 10 days of fermentation. The viable cell and lactic acid bacteria counts of standard sikhe at 6 days fermentation was $3.7{\times}10^9$ and $8.2{\times}10^8\;CFU/g$, respectively. The organic acid of squid sikhe consisted of 7 kinds including lactic acid during fermentation. The contents of citric acid, succinic acid, and lactic acid gradually increased during fermentation, and especially, increasing of lactic acid remarkably increased than the different organic acid. The contents of acetic acid and tartaric acid slowly increased after 7 days of fermentation.

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Characteristics of Nutritional Components in Astringent Persimmons according to Growing Region and Cultivar (떫은감의 재배지역과 품종에 따른 영양성분 특성)

  • Bian, Lin-Lin;You, Su-Yeon;Park, Jeongjin;Yang, Soo Jin;Chung, Hyun-Jung
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.44 no.3
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    • pp.379-385
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    • 2015
  • The nutritional components of astringent persimmons according to growing region (five different regions) and cultivar (Daebong and Bansi) were analyzed. The analyzed nutritional components were proximate compositions, insoluble and soluble dietary fibers, vitamin C, carotenes (${\beta}$-carotene and lycopene), free sugars (glucose, fructose, and sucrose), sugar alcohols (xylitol, sorbitol, and mannitol), minerals (Na, Mg, K, Ca, Mn, Fe, and Zn), organic acids (tartaric acid, malic acid, citric acid, and succinic acid), tannic acid, total phenolic compounds, and flavonoids. Daebong and Bansi, which are representative cultivars of astringent persimmons grown in Korea, exhibited significant differences in nutritional components. Insoluble dietary fibers, ${\beta}$-carotene, fructose, sucrose, mannitol, potassium, malic acid, succinic acid, and total phenolic compounds were present at higher levels in Daebong as compared to Bansi. On the other hand, Bansi was rich in moisture, crude protein, vitamin C, Ca, Mn, tartaric acid, and flavonoids. Nutritional components were highly influenced by growing region. Daebong grown in region A was greater in ${\beta}$-carotene, sorbitol, mannitol, zinc, and total phenolic compounds among the all other tested persimmons grown in five different regions. The crude protein, Na, Ca, Mn, tartaric acid, and flavonoids were highest in Bansi grown in E region.

Effects of sulfiting on the indigenous yeast flora and physicochemical properties during the fermentation of Campbell Early wine (아황산의 처리가 캠벨얼리 와인의 자연발효 시 야생효모의 변화 및 발효 특성에 미치는 영향)

  • Lee, Je-Bong;Kim, Jin-Hee;Yeo, Soo-Hwan;Park, Heui-Dong
    • Food Science and Preservation
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    • v.21 no.5
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    • pp.757-765
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    • 2014
  • Campbell Early grapes were spontaneously fermented with and without sulfiting to investigate the effect of sulfiting on the fermentation characteristics and physicochemical properties of Campbell Early wine. During the fermentation, the increase in the alcohol and the decrease in the soluble solid contents were faster without sulfiting, as was the increase in the yeast viable counts compared to those with sulfiting. However, the final alcohol and soluble solid contents reached similar levels with and without sulfiting. The PCR-RFLP analysis of the yeast in the ITS I-5.8S-ITS II region revealed that the increase in the S. cerevisiae was faster in the initial fermentation stage and reached a slightly higher level in the late stage with sulfiting than without sulfiting. The wine prepared after the fermentation with sulfiting showed higher malic and tartaric acid contents, as well as methanol, acetaldehyde, and n-propanol contents, than the wine prepared without sulfiting. The ethyl acetate content of the wine without sulfiting was 375.5 mg/L, which was 5.3 times higher than that (70.5 mg/L) with sulfiting. In the sensory evaluation, the wine without sulfiting obtained higher scores in flavor and overall preference than that with sulfiting.