• Journal of Conservation Science
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• v.36 no.2
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• pp.143-151
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• 2020

In the present article, we have analyzed five slags excavated from the Unified Silla period iron smelting site, i.e., location 4-2 of the Inje Bupyeong-ri site, to investigate the iron smelting process. The total Fe content of the slag excavated from the Inje Bupyeong-ri site ranged between 3.65 and 23.78 wt%, lower than that of typical slag, and deoxidation agent of the slag ranged between 65.92 and 88.96 wt%, higher than that of typical slag. These results suggest that the recovery rate of iron was significantly high. Furthermore, cristobalite was detected in most of the samples, and the furnace temperature, estimated by substituting the analyzed data into the FAS and FCS state diagrams, was confirmed as 1,600℃ or more. These results suggest that the operation at the Inje Bupyeong-ri site was performed at a temperature capable of producing cast iron by completely melting the carbon-containing iron. Observation of the microstructure showed that the iron fragments excavated at the Inje Bupyeong-ri site were identified as white cast iron. Steadite from the ternary iron-carbon-phosphorus system was observed in the white cast iron structure. These results show that indirect smelting was performed when the iron smelting by-products were produced. Based on the analysis results, it was confirmed that the Inje Bupyeong-ri site was the indirect smelting site in the Unified Silla period.

• Journal of Conservation Science
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• v.35 no.6
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• pp.573-587
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• 2019

In this study, reproducing specimens were made from mixing domestically produced magnetite, clay and non-plastic raw materials to reproduce the pigments used in the manufacture of traditional cheolhwa buncheong stoneware. In order to reveal the color fomation of glaze, 30 specimens with good color development were analyzed scientifically. Magnetite, which is the main raw material of the pigment, is a pigment capable of creating a dark black color in a reducing environment at 1,200℃. However, it reacts with the additionally added lime component and discolors to greenish yellow color in oxidizing environment at 1,230℃. Hematite is not significantly affected by the firing temperature and environment, but develops a dark black color when mixed with clay with iron content of more than 10%. The fluidity of the pigment is determined by R₂O₃/RO₂ value, which also affects the color development. In the microtexture observation, the color formation of the glaze layer and the iron oxide crystals identified some differences depending on the particle size of the pigment and the firing environment. Reproduced specimens made of magnetite are present in the form of aggregates of iron oxide in the interface between glaze layer and slip layer in the oxidizing environment at 1,200℃. However, in the reducing environment, aggregates of iron oxides do not exist in the reproduced specimens, and they are homogeneously distributed in the glaze layer and formed a dark black color. In contrast, hematite-based specimens form dendritic structures in the glaze layer in an oxidizing environment and develop black.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.3
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• pp.243-249
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• 2009

This study was conducted to determine the proper inclusion levels of squid liver powder (SLP) and dehulled soybean meal (DHSM) as a fish meal (FM) replacement in the diets for olive flounders. All the experimental diets were formulated to be isonitrogenous (50% crude protein, CP) and isocaloric (17.1 kJ energy $g^{-1}$ diet). Four diet were formulation of FM with SLP (DHSM) were tested at 0, 25, 50, 75% (SLP(DHSM)$_0$, SLP(DHSM)$_{25}$, SLP(DHSM)$_{50}$ and SLP(DHSM)$_{75}$, respectively). Triplicate groups of 12 fish with an average body weight of 5.56$\pm$0.1 g (mean$\pm$S.D.) were fed one of three experimental diets for 7 weeks. Weight gain (WG) and the specific growth rate(SGR) of fish fed SLP(DHSM)$_0$ and SLP(DHSM)$_{25}$ diets were significantly higher than those of fish fed SLP(DHSM)$_{50}$ and SLP(DHSM)$_{75}$ diets (P<0.05). Also, WG and SGR of fish fed SLP(DHSM)$_{50}$ had significantly higher WG and SGR than that of fish fed SLP(DHSM)$_{75}$ (P<0.05). The feed efficiency (FE) and protein efficiency ratio (PER) of fish fed SLP(DHSM)$_0$ and SLP(DHSM)$_{25}$ were significantly higher than those fed SLP(DHSM)$_{50}$ and SLP(DHSM)$_{75}$ (P<0.05). The whole-body crude lipid content of fish SLP(DHSM)$_{75}$ was significantly higher than that of fish fed SLP(DHSM)$_{50}$ (P<0.05). However, there were no significant differences in whole-body moisture, crude protein and crude ash of fish fed all diets. Based on these growth performance results, the SLP(DHSM) combination replace up to 25% FM protein by the ANOVA test in juvenile olive flounder diets.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.4
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• pp.314-319
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• 2010

This study determined the proper inclusion levels of squid liver powder (SLP) - soy protein concentrate (SPC) premix as a fish meal (FM) substitute in the diet for juvenile olive flounder (Paralichthys olivaceus). All the experimental diets were formulated to be isonitrogenous (50% crude protein) and isocaloric (17.1 kJ energy $g^{-1}$ diet). Five diets were formulated with SLP-(SPC) replacing 0, 25, 50, 75, and 100% of the FM (SLP $(SPC)_0$, SLP $(SPC)_25$, SLP $(SPC)_50$, SLP $(SPC)_75$, and SLP $(SPC)_100$, respectively). Triplicate groups of 12 fish averaging $5.56{\pm}0.10\;g$ ($mean{\pm}SD$) were fed one of the five experimental diets for 7 weeks. The weight gain (WG), specific growth rate (SGR), feed efficiency (FE), and protein efficiency ratio (PER) of fish fed SLP $(SPC)_0$ were significantly (P<0.05) higher than those of fish fed SLP $(SPC)_50$, SLP $(SPC)_75$ and SLP $(SPC)_100$, while those of fish fed SLP $(SPC)_0$ and SLP $(SPC)_25$ were similar. The whole-body crude protein content of fish fed SLP $(SPC)_0$ was significantly (P<0.05) lower than that of fish fed SLP $(SPC)_50$, SLP $(SPC)_75$, and SLP$(SPC)_100$, while those of fish fed SLP $(SPC)_0$ and SLP $(SPC)_25$ were similar. The whole-body crude lipid of fish fed SLP $(SPC)_0$ was significantly (P<0.05) lower than that of fish fed SLP $(SPC)_50$ and SLP $(SPC)_75$, while those of fish fed SLP $(SPC)_0$, SLP $(SPC)_25$ and SLP $(SPC)_100$ were similar. Based on the fish growth performance results obtained from this study, the SLP (SPC) premix can substitute up to 25% of the FM in the diets of juvenile olive flounder.

• Ocean and Polar Research
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• v.26 no.2
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• pp.199-205
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• 2004

$SiO_2$ and CaO are added to decrease the smelting temperature in the reduction-smelting method for manganese nodule processing. These elements are components of the manganese nodules and might be very important controlling factors in the processing due to the locally variable content. The 707 chemical data of manganese nodules acquired from 1994 to 2001 in KODOS(Korea Deep Ocean Survey) area were used for the hierarchical cluster analysis. The chemical data were classified by the morphological types, and the averages of the chemical data for each station were classified by the facies groups and the localities. All data are plotted on the $SiO_2-CaO-MnO$ phase diagram at $1773^{\circ}K$ to compare with the best compositional area in the nodule smelting. Variations and distributions of $SiO_2$ and CaO in KODOS nodules were also reviewed. The mineral phases assigned by the cluster analysis are CFA(Carbonate Fluorapatite), Fe-oxide, Al-silicate, and Mn-oxide. MnO contents are generally higher than $SiO_2$ contents in most of the morphological types except for the Is- and It-type. The Dt- and Tt-type show wider range and the E-types show high anomaly in their CaO contents. The stations which belong to facies group A and B show generally higher MnO contents than $SiO_2$ contents, however, the stations of facies group C and D show wide range in their MnO and $SiO_2$ contents. It seems to be very important to control the $SiO_2$ contents in the processing because of the wide range in the northern area. The additions of approximately 10 wt.% CaO and 10 wt.% $SiO_2$ are recommended for the northern area, whereas, the additions of approximately 10 wt.% CaO and 20 wt.% $SiO_2$ are recommended for the southern area.

• Korean Journal of Soil Science and Fertilizer
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• v.11 no.4
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• pp.247-262
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• 1979

Majority of reclaimable soils in hillside lands in Korea are red yellow soils, with exception in Jeju island, where most of reclaimable hillside lands are composed of volcanic ash soils. Songjeong, Yesan and Samgag series are the major soil series of red yellow soils which are available for the reclamation. When observed in the fields, they are distinguished as reddish brown clay loam, red yellow sand loam and yellowish brown sand loam. They have moderately good physical properties but their chemical properties are generally poor for crop cultivations. The chemical properties of red yellow soils, as compared to long time cultivated (matured) soils, are characterized by very low pH, high in exchangeable Al content and phosphorus fixation capacity. Also extraodinary low available phosphorus and organic matter contents are generally observed. On the other, the chemical properties of volcanic ash soils are characterized by high armophous Fe and Al hydroxides and organic matter contents, which are the causative factors for the extremely high phosphorus fixation capacity of the soils. The phosphorus fixation capacity of volcanic acid soils are as high as 5-10 times of that of red yellow soils. Poor growth of crops on newly reclaimed red yellow soils are mainly caused by very low available P and pH and high exchangeable Al. Relatively high P fixation capacity renders the failure of effective use of applied P when the amount of application is not sufficient. Applications of lime to remove the exchangeable Al and relatively large quantity of P to lower the P fixation capacity and to increase the available P are the major recommendations for the increased crop production on red yellow hillside soils. Generally recommendable amounts of lime and P to meet the aforementioned requirements, are 200-250kg/10a of lime and $30-35kg\;P_2O_5/10a$. Over doses of lime. frequently induces the K, B, arid Zn deficiencies and lowers the uptake of P. In volcanic ash soils, it is difficult to alter the exchangeable Al and the P fixation capacity by liming and P application. This may be due to the peculiarity of volcanic ash soil in chemical properties. Because of this feature, the amelioration of volcanic ash soils is not as easy as in the case of red yellow soils. Application of P as high as $100kg\;P_2O_5/10a$ is needed to bring forth the significant yield response in barley. Combined applications of appropriate levels of P, lime, and organic matter, accompanied by deep plowing, results in around doubling of the yields of various crops on newly reclaimed red yellow soils.

• Korean Journal of Soil Science and Fertilizer
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• v.45 no.5
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• pp.760-763
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• 2012

This study was conducted to investigate foliar treatment effects of organic agricultural materials for the environmentally-friendly cultivation of grape. The organic materials applied were chitosan, wood vinegar (pyroligneous acid), amino acid solution, and ginkgo leaf extract. All the organic materials were relatively strong acidic ranging lower than pH 4.6. when comparing with other organic materials, amino acid solution contained relatively high contents of selected plant nutrients, such as N, P, K, Ca, Mg, Cu, Fe, Mn, and Zn. As comparison of selected soil properties in the grape cultivating field, soil pH values were lower at the harvest stage than at the first stage of grape growing (before treating the organic materials), and electrical conductivity (EC) and soil organic matter content were higher at the harvest stage in the all plots. The concentrations of available phosphorus increased in most of the plot soils except in control plot (conventional treatment). The concentrations of exchangeable K decreased in the plot treated with ginkgo leaf extract and the control plot. The exchangeable Mg concentrations decreased in soils of all the plots. On the other hand, the concentrations of N and K in the grape leaves were higher with the treatments of chitosan and amino acid solution, P concentrations were higher with the applications of chitosan, wood vinegar and amino acid solution, and Ca and Mg concentrations were higher with chitosan and amino acid solution treatments, respectively, than with others. The yields of grape were higher, $1,581{\sim}1,583kg\;10a^{-1}$, in the control and wood vinegar treatment plots than others. Sugar contents of grape were not different among all the plots.

• Journal of the Microelectronics and Packaging Society
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• v.18 no.4
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• pp.39-42
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• 2011

The composite electroplating is accomplished by adding inert materials during the electroplating. Permalloy is the term for Ni-Fe alloy and it is used for industrial applications due to its high magnetic permeability, surface wear resistance, corrosion protection. Microhardness for microdevices is enhanced after composite coating and it increases the life cycle. However, the hydroxyl group on the silica makes their surface susceptible to moisture and it causes the silica nanoparticles to be agglomerated in the aqueous solution. The agglomeration problem causes poor dispersion which eventually interrupts uniform deposition of silica nanoparticles. In this study, the dispersion of silica nanoparticles in the permalloy electroplated layer is reported with variation of additives and current densities. The optimum current density was 20 $mA/cm^2$ and the silica content was 9 at% at $50^{\circ}C$. The amount of silica nanopowder codeposition and surface morphologies were influenced with variation of additives. In the bath, smooth surface morphology and relatively high contents of silica nanopowder codeposition were obtained with addition of sodium lauryl sulfate.

• Food Science and Preservation
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• v.12 no.2
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• pp.156-160
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• 2005

To obtain basic data utilizing chestnuts as a raw food material, proximate analysis was conducted. Chemical component of chestnut flesh were $63.60\%$ moisture, $118\%$ ash, $3.02\%$ crude protein, $0.615\%$ crude fat, $1.21\%$ crude fiber, and $30.37\%$ nitrogen free extract, respectively. The weight ratio of tegmen, seed coat and flesh of chestnut sample were 17.05, 14.9, and $68.05\%$, respectively. The total amino acid contents of flesh and seed coat were $2,994\;mg\%$ and $1,450\;mg\%$, respectively. The total amount of free amino acids was less than that of total amino acids. As results of mineral analysis, the content of K was higher than that of any other minerals. The contents of maltose and sucrose were higher than those of fructose and glucose. The total polyphenol contents of tegmen, seed coat, fresh, leaf and bark were $9.56\;mg\%$, $0.047\;mg\%$, $0.23\;mg\%$, $15.44\;mg\%$ and $17.85\;mg\%$, respectively.

• Korean Journal of Poultry Science
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• v.30 no.1
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• pp.11-16
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• 2003

This study was conducted to investigate chemical and sensory characteristics of boiled soup extracted from crossbred ogol chicken as affected by the level of Flavourzyme produced from Aspergillus oryzae and composed with endo-proteinase(674U/g) and exoproteinase(8,053U/g). It was hydrolyzed by different concentrations of the protease enzyme (Flavourzyme)(0%(Control), 0.01％(T$_2$), 0.1%(T$_3$) and 0.5%(T$_4$)) at 45$^{\circ}C$ for 4hrs. Manufacture of the extract was performed by boiling treated meats with medicinal herbs(Sipchun daebo) at a higher pressure condition. Minerals, free amino acid content, sensory properties of the extract were as follows. The sodium contents were increased as the treatment levels of enzyme increased. The iron contents were lowest when the enzyme treated by 0.5% level, however there were not significantly different among the treatments. The copper and mangan contents had no significantly different among the enzyme treatment levels. Higher contents of fee amino acid were observed as the amount of the protease increased with the treatment of higher than 0.1％ enzyme, no significant effect was observed. In sensory properties, the extract manufactured by addition of 0.01∼0.1% of Flavourzyme resulted in a similar or better appearance, flavor, taste and overall palatabilitycompared to control(no enzyme treatment). However, the extract manufactured with 0.5% of Flavourzyme resulted in lower scores in appearance, flavor, taste and overall palatability than the control. In addition, this product showed more off-flavor than control.