• Food Science and Preservation
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• v.20 no.1
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• pp.76-80
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• 2013

This study investigated the textural changes after the calcium-pectin bonding of ginseng roots and their vinegar and calcium solution immersion. The strength and breakdown of the ginseng roots increased according to the increase in the calcium carbonate concentration, with the highest in the 0.7~1.0% calcium carbonate. The hardest and softest ginseng roots were obtained in the 1.0% calcium carbonate concentration. The strength, brittleness and hardness of the ginseng roots that were soaked in 1% calcium carbonate and 5~6% acidity vinegar continued to increase with the long-term storage of the ginseng root drink. The softness of the ginseng root that was dipped in 5% acidity vinegar with 1.0% calcium carbonate decreased with the long-term storage of the ginseng root drink. Thus, calcium and vinegar immersion of ginseng roots could prevent softening and clouding during the long-term storage of the ginseng root drink.

• Economic and Environmental Geology
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• v.56 no.3
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• pp.217-227
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• 2023

Crystalline calcium carbonate (CaCO₃) occurs in various geological and aqueous environments as calcite, aragonite, and vaterite. These minerals also have practical applications in engineered settings. Synthetic methods of calcium carbonate have been developed for scientific research and technical applications. For example, these methods have become widely adopted for studying the formation of CaCO₃ minerals and (geo-)chemical processes involving these minerals in natural and engineered systems. Furthermore, these methods have the potential to be applied in various technical and biomedical fields. Water-based synthesis is particularly important for simulating the formation of calcium carbonate minerals in natural aqueous environments. This review paper describes the procedures and experimental conditions for water-based synthetic methods of each calcium carbonate polymorph, compares the morphological and structural features of the resulting crystals, and analyzes the crystallization mechanisms.

• Korean Chemical Engineering Research
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• v.59 no.1
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• pp.118-126
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• 2021

The experiments to produce the vaterite type calcium carbonate were conducted for using the waste oyster shell as the recycling resources. Firstly, the oyster shell were calcinated at 800 ℃ for 24 h. Calcinated oyster shell were reacted with the nitric acid solution, and were diluted to 0.1 M Ca(NO3)2 solution. This solution was mixed with 0.1 M Na2CO3 contained 0.1 mol lysine/1 mol CaO at 20 ℃ and 600 rpm mixing condition for 1 h. The reaction products were identified to vaterite type calcium carbonate (84.5% vaterite, 15.5% calcite) by XRD and SEM analysis. Mean particle diameter was 6.87 ㎛, and the lysine content in calcium carbonate was analyzed to 0.1%.

• Korean Chemical Engineering Research
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• v.51 no.1
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• pp.151-156
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• 2013

Crystallization of $CaCO_3$ is practiced on a polymethylsiloxane (PDMS) - based microfluidic system. Liquid- liquid reaction was investigated by mixing calcium chloride ($CaCl_2$) and sodium carbonate ($Na_2CO_3$) solution to crystallize $CaCO_3$. Aspartic acid (Asp) was added to investigate the morphology change such as vaterite and calcite. Suitable ratio of $Na_2CO_3$ and $CaCl_2$ was searched for initial seed formation. Christmas tree model was used as microfluidic device to form concentration gradient of $Na_2CO_3$ and $CaCl_2$. After observing microfluidic channel by using optical microscope, we found that seeds of $CaCO_3$ were formed under the condition that the ratio of $Na_2CO_3$ and $CaCl_2$ was 2:1. Morphology of crystals were also observed as $CaCO_3$ crystals grow. When Asp was added, vaterite crystal was more frequently found in two morphologies (vaterite and calcite) and seed formation and crystal growth were inhibited.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.6 no.4
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• pp.509-520
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• 1996

Ultrafine calcim carbonate powders with the size of $0.05~0.1\;{\mu}m$ and the calcite phase were synthesized by the nozzle spouting method, which could be only obtained when high calcium ion concentration within slurry was maintained at the beginning of the reaction. But, in the regions of low ${Ca(OH)}_2$ concentration (0.5~1.0 wt%) or high ${Ca(OH)}_2$ concentration (<3.0 wt%), synthesized calcium carbonate powder was shown the large particle size with agglomeration. To obtain ultrafine calcium carbonate powder in this region, the methods of slurry circuation and $CO_{2}$ gas supply were changed during reaction. Resultly, it was possible to synthesize ultrafine particles (${\approx}0.05{\mu}\textrm{m}$)in the regions of low ${Ca(OH)}_2$ concentration (${\approx}0.5wt%$) and high ${Ca(OH)}_2$ concentration (${\approx}0.5wt%$), which can not be obtained the fine calcium carbonate powder still now.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.876-881
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• 2008

The aim of this study was to evaluate the quality characteristics and antioxidant activities of green tea garlic paste added calcium. Garlic was heated with green tea and charcoal at high temperature ($120^{\circ}C$) and high pressure ($1.5\;kgf/cm^2$) for 20 min, and then added several calcium sources (calcium carbonate, calcium citrate, calcium lactate, mixed calcium, calcium powder). Calcium carbonate, mixed calcium or calcium powder significantly increased pH of green tea garlic paste (p<0.05). All kinds of calcium sources significantly increased the viscosity of green tea garlic paste (p<0.05). Solid soluble content of green tea garlic paste was increased only in calcium citrate and calcium powder groups. Lightness, redness and yellowness of green tea garlic paste with calcium were increased, compared with control group (green tea garlic paste without calcium). The antioxidant activities by DPPH and hydroxyl radical scavenging activity of green tea garlic paste added calcium citrate, calcium lactate or calcium carbonate group were much higher than those of the other control groups. The garlic odor and garlic taste by sensory test were significantly weaker in calcium carbonate or calcium citrate group (p<0.05). Based on these results, it was suggested that calcium carbonate or calcium citrate is appropriate material for deodorizing and fortifying agent for green tea garlic paste.

• Resources Recycling
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• v.5 no.3
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• pp.65-72
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• 1996

Colloidal calcium wrbonate(diametcr 0.02-0 09 m~wja s developed to maintain the mamenl of pnriide formatio~>w ~lhoutsurlace trealment. The control factors of particle size and optimum condiliuna for compound fam*tition has not bccn studiedyet. This shldy war aimed at developing a method fur compounding colloidal calcium carbonfcte to cnl~hol cubic calciumcarbonate, and then compounding the b-o types oI precipitated calcium wrbonatc under optimum wndilrans Calc~umhydroxide was calcinated at 1, lWC far two hours, md then hydrated for 30 minutes at t i i O rprn and ambiznt temperahlle.Two-liter suspension was subjected to the contact with carbon dioxide at l5"C, 600 ipxn and C0= injection in the rate of 1 Umin Two types of dcium carbonate(cuhic calcium carbonatc(0 24.9 pm) md collnidd calcium mhnnate (0.02-0 09 pm))were compounded by "wing the concentrations of calcium oxide and ihe suspension were compounded. It was found that theoptimum concentrations of each suspensions were 5 wt % and 2.5 \I*.% respectively. ' h c key control factor af thc parlicle slzcdislribution was the concenkation al the suspension. The size of compounded particles was measured by a Zcla S k r 'fieaverage particle size of the cubic calcium carbonate aas 223.4 nm(0.223 pm), and that of thc colloidal a~lciumc arbonate was93.6 nm (0.093 km). Ihe particle sizc was evenly cantlolled on a stdblc basis in an H, O reaction system.asis in an H, O reaction system.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.6
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• pp.559-564
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• 2016

We investigated the effect of calcium carbonate on the quality of wine obtained from Gaeryangmerou (Vitis. spp.), grapes, which are commonly used in wine making in Korea. Alcoholic fermentation was carried out at $25^{\circ}C$, for 7 days in the presence of 0.1%, 0.2%, and 0.3% calcium carbonate. As calcium carbonate concentration increased, the pH of wine increased, while its total acid content and redness decreased. Calcium carbonate treatment during precipitation and aging is more effective than during fermentation. Concentrations of alcohol, total anthocyanin, polyphenol, and tannin showed no significant differences between controls and deacidified groups. Tartaric and malic acids were found to be the major acids in Gaeryangmerou wine. Calcium carbonate reduced total acidity by precipitating tartaric acid. In the sensory evaluation of the acidity, and overall acceptability, wine treated with 0.1% calcium carbonate was the best. Higher calcium carbonate concentration, was associated with greater reduction in total wine acidity. However, it is necessary to maintain the calcium carbonate concentration within 0.1% since excessive amounts of calcium carbonate can have a negative effect on wine quality.

• Journal of the Korean Geosynthetics Society
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• v.14 no.2
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• pp.1-9
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• 2015

In this study, the objective of the study is to evaluate the effect of calcium carbonate powder, produced by the microbial reactions, on the strength of soft ground (sand). To analyze the cementation effects of calcium carbonate powder produced by microbial reactions on the strength of the sand, six different types of specimens (untreated, calcium carbonate, cement, carbonate+cement (1:9, 3:7, 5:5)) were made. The specimen were tested after curing (7 and 28 days). Uniaxial compressive strengths were measured on $D5cm{\times}H10cm$ specimens. Based on the test results, as both the weight ratio and the curing period increase, calcium carbonate, cement, and calcium carbonate+cement specimens showed an increase in the strength. In addition, compared with the strength of the specimen with cement, the strengths of the specimens with mixing ratios of 1:9, 3:7, and 5:5 (carbonate : cement) were found to be 93.5~95.8%, 825.%, 65.2~70.6%.

• Journal of the Korean Geotechnical Society
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• v.37 no.4
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• pp.39-47
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• 2021

Recently, the enzyme-induced carbonate precipitation (EICP) technique has been considered as one of the alternatives to the cement-based soil reinforcing method. However, the problem with the emission of ammonium ion has not been solved. In this study, an experimental study on the EICP without releasing an environmental contaminant (Ze-EICP) is performed using calcium-exchanged zeolite. The results show that the Ze-EICP using calcium-exchanged zeolite reduced the amount of ammonium ions by 96.96% and precipitated almost the same amount of calcium carbonate, compared to the EICP using calcium chloride. In addition, the Ze-EICP shows higher strength improvement rate than the EICP due to densification of zeolite and cementation of calcium carbonate.