• Journal of the East Asian Society of Dietary Life
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• v.9 no.4
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• pp.475-482
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• 1999

The effect of boiling with grain vinegar and citric acid on the dissolution of Ca. Mg and P out of beef rib bone during stew preparation was investigated. As the concentration (0, 0.5, 1.0, 2.0%) of grain vinegar and citric acid increased, the amount of Ca, Mg and P dissolved out of the rib bone increased compared with the control. The increase in boiling time(1, 2, 4, 8, 12 hour) also showed the same result. Between the two acid condiments citric acid extracted more Ca, Mg. P compared with the grain vinegar at the same concentration. The pH of the rib bone stew added with the acid condiments increased gradually during the boiling process. In sensory evaluation. the rib bone stew boiled for 12 hours with 2% grain vinegar was highly evaluated compared to the stew prepared with citric acid.

• Journal of the Korean Society of Food Culture
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• v.21 no.2
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• pp.161-165
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• 2006

This study was examined the contents of solid, calcium, phosphorous, magnesium, protein, amino acid and collagen in beef leg and rib bone soup by various boiling time(1, 2, 4, 8, 12 hours). The results were as follows; as the boiling time increased, contents of solid, calcium, phosphorous, magnesium, protein, amino acid and collagen were increased. However, the boiling time increased, cloudiness (T%) was decreased. When we compared beef bone leg with the rib bone soup, rib bone soup was much nutritional contents than leg bone soup. In sensory evaluation of the soup boiled for 12 hours, added with 0.8% salt, rib bone stew was highly evaluated than leg bone soup.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.2
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• pp.146-149
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• 1983

An experiment was made to investigate the effect of acid and alkali treatments obfserving the amount of nutrients especially calcium(Ca), phosphorus(P), ${\alpha}$-amino nitrogen(${\alpha}$-amino N), and total nitrogen(total-N)which were extracted from beef bone. 0~0.8% acetic acid and 0~0.5% sodium bicarbonate were used for treatment on different levels. The results are as follows; In case of acid treatment, Ca and P contents in bone stock wer observed to increase significantly according to acid concentration. Ca and P contents in bone stock highly incrased especially when the acid concentration was above 0.3%. Ca and P ratio varied from one to two when the acid concentration was below 0.01%. However contents of ${\alpha}$-amino N and total-N increased significantly when acid concentration was above 0.5%. In case of alkali treatment, contents of Ca and P did not increased significantly on all levels of sodium bicarbonate. The content of ${\alpha}$-amino N, however, increased significantly when the alkali concentration was in 0.05% but total-N did not show any variation in amount. These results suggest that acid treatment can give rise to an increase of the amount of nutrients which are extracted from beef bone but alkali treatment does not.

• Economic and Environmental Geology
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• v.41 no.4
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• pp.383-392
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• 2008

This study aims to evaluate the mechanical-chemical stability of used coal ash blocks, for improving fishing grounds. The surface of weathered ash blocks in seawater showed a decrease in the Ca and an increase in the Mg contents, compared to that of fresh blocks. This result reflects the substitution of Ca by Mg in seawater. The compressive strengths of ash blocks submerged into seawater during 12 months ranged from 235.23 to $447.43\;kgf/cm^2$; this is higher than the standard strength of wave-absorbing blocks($180\;kgf/cm^2)$ that are used for harbor construction. In addition, the compressive strength of ash blocks tends to increase with increasing installation time in seawater. The result of leaching experiments on coal ash blocks by Korean Standard Leaching Test(KSLT) method showed that leached concentrations of most metals except Cr(that leached up to 50 ppb, approaching standard concentration) do not exceed the seawater quality standards. A long-term(112 days) heavy metal leaching test to analyze seawater without mixing-dilution also showed that the concentrations of leached heavy metals, except for Cu, under anaerobic conditions do not exceed the seawater quality standards. Accordingly, the use of coal ash blocks in marine environments appears to be safe from chemical and mechanical factors that decrease the efficiency of concrete. Also, leaching concentration of Cu seems to be stable by decrease of leaching concentration due to dilution of seawater.

• Proceedings of the Korean Environmental Sciences Society Conference
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• 2001.11a
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• pp.149-150
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• 2001

질산, 인산, 불산을 페수처리한 슬러지를 가열함에 따라서 아파타이트 결정으로 발달하는 과정을 살펴보면 질산칼슘의 분해에 따라서 아파타이트가 생성되지만 HF는 분해되지 않고, 결정내에 잔류하고 있다는 것을 알 수가 있다. 따라서 $900^{\circ}C$에서 2시간 소성한 아파타이트를 물에 용출시킬 대 HF가 용출되어 나오므로 그 사용에 제한이 되고 있다. 이러한 현상을 방지하고, 양론적인 아파타이트를 제조하기 위하여 인산 이온을 흡착 시키고 $900^{\circ}C$에서 2시간 소성한 결과 불소이온은 대폭적으로 감소되었고, Ca/P의 몰비는 양론적인 1.67에 근접하였고, 이 조건에서 합성한 아파타이트는 중금속의 흡착, 인 및 COD의 흡착, 제거율이 우수하였다.

• Journal of the Korea institute for structural maintenance and inspection
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• v.18 no.4
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• pp.22-32
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• 2014

Durability is one of the most important and attractive subjects in concrete research field because not only durability of concrete is reduced by various degradation factors but also its reduction adversely influences the structural performance and service life of concrete structure. For this reason, a considerable amount of papers associated with concrete durability have been published and those researches were mainly focused on the changes of intrinsic properties of concrete due to chemicophysical degradations. However, the relationship between durability of concrete and structural behavior of concrete member has not been well established yet. In this study, calcium leaching degradation, a cause of concrete strength reduction, was dealt with. The experiments of compressive and flexural behavior of degraded concrete member were performed to evaluate the characteristics of structural behavior according to degradation level. Finally, the results from the experiments were compared with those obtained from nonlinear FEM analysis. The results from this study clearly showed that leaching degradation leads to decrease in compressive strength and compressive behavior evolves from brittle to ductile failure pattern during the degradation process. Load capacity and flexible rigidity of the degraded RC member decreased when the degradation level increased, in compressive zone. Additionally, it was found that the values from nonlinear FEM analysis, CDP model in ABAQUS, coincided well with the experimental results.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.10
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• pp.4047-4054
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• 2010

We studied the release characteristics of the marine sediment which could facilitate sea eutrophication through some lab-scale simulation experiments. Environmental indicators such as pH, ORP(oxidation reduction potential), nitrogens, and phosphates were measured in order to calculate the corresponding release rates. $CaO_2$, an oxygen releasing compound was used to determine how it would effect on the natural process of sedimental release. COD, ammonia nitrogen, phosphorous compounds were less released under the oxic environment caused by $CaO_2$. This basic data will help developing methodology for reducing marine eutrophication which may be initiated by the sedimental release.

• Journal of Soil and Groundwater Environment
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• v.9 no.4
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• pp.15-23
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• 2004

Deicer operations provide traffic safety during winter driving conditions in urban areas. Using large quantities of de-icing chemicals (i.e., $CaCl_2$ and NaCl) can cause serious environmental problems and may change behaviors of heavy metals in roadside sediments, resulting in an increase in mobilization of heavy metals due to complexation of heavy metals with chloride ions. To examine effect of de-icing salt concentration on the leaching behaviors and mobility of heavy metals (cadmium, zinc, copper, lead, arsenic, nickel, chromium, cobalt, manganese, and iron), leaching experiments were conducted on roadside sediments collected from Seoul city using de-icing salt solutions having various concentrations (0.01-5.0M). Results indicate that zinc, copper, and manganese in roadside sediments were easily mobilized, whereas chromium and cobalt remain strongly fixed. The zinc, copper and manganese concentrations measured in the leaching experiments were relatively high. De-icing salts can cause a decrease in partitioning between adsorbed (or precipitated) and dissolved metals, resulting in an increase in concentrations of dissolved metals in salt laden snowmelt. As a result, run-off water quality can be degraded. The de-icing salt applied on the road surface also lead to infiltration and contamination of heavy metal to groundwater.

• Korean Journal of Food Science and Technology
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• v.47 no.6
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• pp.725-732
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• 2015

This study was conducted to compare the physicochemical and sensory characteristics of beef-bone broths prepared under atmospheric pressure (BBAP) and overpressure (BBOP). Beef-bone was boiled in water (bone/water=1:2, w/w) for 1, 2, 4, 6, and 12 h under atmospheric pressure and overpressure ($121^{\circ}C$, 1.25 atm). The BBOP broth samples were found to contain significantly higher amounts of solid, crude protein, crude ash, collagen, and chondroitin sulfate than the BBAP broth samples for a given boiling time (p<0.05). In addition, the Ca and Mg contents in the BBAP samples were higher than those in the BBOP samples, whereas the P, Na, and K contents were higher in BBOP than BBAP. The L value of BBAP was also significantly higher than that of BBOP (p<0.05). Further, as the boiling time increased, turbidity increased in the BBAP samples. In the quantitative descriptive analysis, the BBOP samples exhibited stronger brownness, transparency, meaty off-odor, meaty off-flavor, and sulfuric odor than the BBAP samples.

• Journal of Food Hygiene and Safety
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• v.13 no.3
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• pp.196-200
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• 1998

The relationship between storage stability and calcium contents extracted from anchovy according to particle sizes was investigated in this paper. The results are as follows; 1. The acid value (A Y) and the peroxide value (POY) of anchovy were in the rank order of whole anchovy<35<50<80 mesh by particle sizes and 6<12<18<30 months by storage term. 2. The Calcium (Ca) and Phosphorus (P) contents extracted from anchovy were in the rank order of whole anchovy<35<50<80 mesh by particle sizes and 10<20<30 minutes by heating time. The extracted amount of Ca was the largest when anchovy particles with 80 mesh were heated for 30 minutes. In that case the amount of Ca in the anchovy stocks was 52.54 mg. 3. The amount ratio between Ca and P was in the rank order of 30<20<10 minutes by boiling time and indicated 1:3.99~5.16 by each part. The lowest ratio of Ca to P was 1:3.99 when anchovy particles with 80 mesh were heated for 30 minutes.