• Proceedings of the IEEK Conference
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• 2001.10a
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• pp.586-591
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• 2001

This research investigated the feasibility of the accelerated carbonation of cement waste forms with carbon dioxide in a supercritical state. Hydraulic cement has been used as a main solidification matrix for the immobilization of radioactive and/or hazardous wastes. As a result of the hydration reaction for major compounds of portland cement, portlandite (Ca(OH)$_2$) is present in the hydrated cement waste form. The chemical durability of a cement form is expected to increase by converting portlandite to the less soluble calcite (CaCO$_3$). For a faster reaction of portlandite with carbon dioxide, SCCD (supercritical carbon dioxide) rather than gaseous $CO_2$, in ambient pressure is used. The cement forms fabricated with an addition of slated lime or Na-bentonite were cured under ambient conditions for 28days and then treated with SCCD in an autoclave maintained at 34$^{\circ}C$ and 80atm. After SCCD treatment, the physicochemical properties of cement matrices were analyzed to evaluate the effectiveness of accelerated carbonation reaction. Conversion of parts of portlandite to calcite by the carbonation reaction with SCCD was verified by XRD (X-ray diffraction) analysis and the composition of portlandite and calcite was estimated using thermogravimetric (TG) data. After SCCD treatment, tile cement density slightly increased by about 1.5% regardless of the SCCD treatment time. The leaching behavior of cement, tested in accordance with an ISO leach test method at 7$0^{\circ}C$ for over 300 days, showed a proportional relationship to the square root of the leaching time, so the major leaching mechanism of cement matrix was diffusion controlled. The cumulative fraction leached (CFL) of calcium decreased by more than 50% after SCCD treatment. It might be concluded that the enhancement of the characteristics of a cement matrix by an accelerated carbonation reaction with SCCD is possible to some extent.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.22 no.3
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• pp.147-151
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• 2012

Carbon dioxide ($CO_2$) could be stored in the form of Ca and Mg compounds including alkaline earth metal by carbonation. The possibility of $CO_2$ storage was tested by using desulfurized ash from fluidized bed type boiler as raw material. Autoclave was used for maintaining the reaction pressure and temperature for the carbonation. The analysis of weight change rate, XRD, and TG/DTA proved that more than 15 % of carbonation rate was obtained under 10 $kgf/cm^2$ and $120^{\circ}C$-10 min.

• Journal of Environmental Health Sciences
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• v.18 no.2
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• pp.102-105
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• 1992

Introduction : Isothiazolinone product is one of new preservatives used in cooling tower, paper mill, and general industrial waters.l) It is also effective in controlling bacteria and fungi in the manufacture and storage of dispersed pigments, such as kaolin clays, titanium dioxide, calcium carbonate and others\ulcorner Its broad-spectrum activity, excellent physical and chemical compatibility with anionic, nonionic and cationic surfactants and most organic and inorganic compounds and low toxicity at recommended use levels provide formulators with an effective, economical, and environmentally acceptable alternative to other commercial biocides. It dose not contain or generate formaldehyde and is easy to formulate (1.5% solution is supplied as an aqueous solution), so that it gains advantage over the other preservatives. The active ingredients of the isothiazolinone product are unchlorinated compound (2-methyl-4-isothiazolin-3-one) and chlorinated one (5-chloro-2-methyl-4-isothiazolin-3-one). Methods preferred for the analysis of preservatives are chromatographic methods, especially high performance liquid chromatograph (HPLC). Although several methods were satisfactory in respect to separation, no offical method has been published for the isothiazolinone components. This study was performed to search for an alternative method in order to show flexible operating conditions of HPLC and to reduce assay time.

• The Korean Journal of Food And Nutrition
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• v.14 no.2
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• pp.167-174
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• 2001

Soy sauce was prepared with the addition of Gorosoe and bamboos sap instead of tap water to make ordinary soy sauce, respectively. The changes of such compounds during fermentation as minerals, free sugars, organic acids and free amino acids were analyzed. Total mineral contents in the 90 days fermented soy sauce from Gorosoe and bamboos sap were increased by 2.0 and 4.4 times as compared with those of control samples, respectively. Especially the increase of calcium, potassium and magnesium in soy sauce of sapes were derived from those of saps. The sugars were found to be only glucose and galactose in control samples, but they were detected not only above sugar but also fructose and sucrose in soy sauce of saps. Butyric acid in detected organic acid were dominant in all stray sauce samples. In the free amino acid composition of control samples, leucine, phenylalanine, isoleucine, lysine and glutamic acid were abundant amino acids. Amino acid such as isoleucine, leucine and phenylalanine were decreased, the rest 11 kinds of amino acids containing phosphoserine were increased during the fermentation of control samples. Increasing and decreasing patterns of free amino acids during fermentation of sap soy sauce were similar to control samples. Total nitrogen, amino acid nitrogen and ammonia nitrogen were increased during their fermentation.

• Journal of Dairy Science and Biotechnology
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• v.36 no.1
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• pp.1-13
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• 2018

Kefir exhibits antimicrobial activity in vitro against gram-positive and gram negative bacteria, as well as some fungi. The ability of LAB to inhibit the growth of closely related bacteria is well known. This inhibition of pathogenic and spoilage microbes may be due to the production of organic acids, hydrogen peroxide, acetaldehyde, diacetyl, carbon dioxide, or bacteriocins. Lactobacilli are the major contributors to acid production and, hence, a determining factor in the flavor development in kefir. Lactic acid, proteolytic activity, and acetaldehyde are the essential flavor compounds in kefir. Both acid and bacteriocins contribute to the antimicrobial activity of kefir and kefir grains. Kefir is rich in proteins, calcium, vitamin $B_{12}$, niacin, and folic acid. Many studies have investigated the benefits of consuming kefir and have shown that it is a natural probiotic, which when consumed regularly, can help relieve intestinal disorders, promote bowel movement, reduce flatulence, and improve the overall health of the digestive system. Tibetan kefir, which is different from traditional kefir, is produced in China. It has been reported to exhibit antimicrobial activity that is nearly identical to that of traditional kefir. Kefir production is considered a rapidly growing food industry in China.

• Polymer(Korea)
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• v.35 no.2
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• pp.99-105
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• 2011

To optimize the properties of compounds, effective mixing is of importance to achieve adequate distribution and dispersion of filler particles. A variety of mixing elements have been used for twin-screw extruders in order to improve the mixing efficiency. In this study, the effects of 10 screw configurations on the filler dispersion were investigated for the calcium carbonate filled polystyrene processed in a co-rotating twin-screw extruder. The state of filler dispersion was characterized by equipped with a photodiode. The experimental results indicated that the type and position of mixing elements primarily affected the degree of filler dispersion.

• Applied Biological Chemistry
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• v.50 no.2
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• pp.116-120
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• 2007

Seasoned and dried squid slice (SDSS) was prepared with surimi and squid, and investigated on the food component characteristics. The moisture and water activity of the SDSS slightly increased with increasing addition ratio of squid. According to the increase of addition ratio of squid, sensory scores of SDSS decreased in the color, whereas increased in the taste. There was, however, no difference in sensory flavor and texture between SDSS prepared with various ratios of squid. The results of physical properties and sensory evaluation suggested that the desirable addition ratio of squid was more than 70% based on the mix for preparing SDSS. There was no difference in total amino acid content between seasoned and dried slices with, which was prepared by a ratio of squid(70): surimi (30), and without squid. The major amino acids of SDSS were glutamic acid, leucine, lysine and threonine. The calcium and phosphorus contents of SDSS were 85.9 mg/100g and 458.3 mg/100g, respectively. The total free amino acid content and taste value of SDSS were 3,1991mg/100g and 402.00, respectively. The taste values of SDSS suggested that the major taste-active compounds were glutamic acid and aspartic acid.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.38 no.1
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• pp.65-69
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• 2005

We have developed a new method of manufacturing salts by horizontal spray drying technique, using the concentrated deep ocean water after desalination processes. We studied the chemical characteristics of the spray-dried salts. Sodium content in the spray salts is $28.4\%$, which is $10-30\%$ lower than that of bay salts, bamboo salts and boiling salts $(32-38.2\%)$. However, the contents of magnesium, potassium and calcium of the spray salts are 2.5 times, 3 times and 4.5 times higher relative to those of bay salts, respectively. On the one hand, sulfur content in spray salts is 14 times lower than those of bay salts, which is caused by their volatilization during spray and vaporization of the concentrated seawater. Enrichment factors of Mg (0.8), K (0.9) and Ca (1.0) in the spray salts are relatively higher than those in bay salt (0.2-0.3), bamboo salt (0.15-0.4) and boiled salt (0.4-0.7), respectively. On the contrary, enrichment factor of sulfur in spray salts is observed to be 0.07, which is considerably lower than those in other salts (0.3-0.7). It means that the minerals like Mg, K and Ca can be well conserved from seawater to salts through spray drying techniques, while volatile elements like sulfur, lead, mercury and organic compounds can be easily removed from seawater via spray and heating processes.

• KSBB Journal
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• v.16 no.2
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• pp.174-178
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• 2001

Soybeans contain the phytoestrogens genistein and daidzein, their glucosides genistin and daidzin and coumesterol. These isoflavonoid compounds are capable of producing an estrogenic response in a number of diverse species. This study determined optimum conditions for the extraction of the main isoflavones(daidzin, genistin, daidzein, genistein) in defatted soybean meal using high-performance liquid chromatography. The best optimum extraction was achieved at 75% ethanol, $80^{circ}C$, pH4 and a three hour contact time. In addition, isoflavones with high purity were separated by adding up to 4%(w/v) of calcium chloride dihydrate. Most soybean extracts were composed of $beta$-glucosidic conjugate(daidzin, genistin) which is difficult to adsorb in body. Therefore, $beta$-glucosidase was used to convert as conjugate to aglycone form (daidzein, genistein) which is easy to adsorb. The optimal conditions of enzyme reaction involved to be 8.4 units of enzyme concentration, pH5.0, $40^{circ}C$ and 40 minutes.

• Applied Chemistry for Engineering
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• v.25 no.1
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• pp.58-65
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• 2014

In this work, we constructed the sulfur-solidified materials using coal bottom ash from four thermal power stations in Korea and investigated their practical data for the production of industrial construction compounds. To manufacture the sulfur-solidified materials, we used a continuous mixer with the uniaxial screw-type. Also, coal bottom ash was used as a fine aggregate below 1.2 mm because of the operation characteristics for the continuous mixer. When the sulfur-solidified materials were produced with diverse sulfur concentrations (15, 20, 25, 30 wt%), compressive strength properties were analyzed. In addition, when the coal bottom ash was used with a high calcium oxide content, crack was found in the test product and pH of submerged liquid was above 12. These experimental results could be effectively applied to the recycling technology of coal bottom ash.