• Corrosion Science and Technology
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• v.2 no.5
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• pp.233-237
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• 2003

Pickling inhibitors can be used to form an adsorbed layer on the metal surface to hinder the discharge of H^+$ and dissolution of metal ions. Nitrogen-containing inhibitors were selected as corrosion inhibitors for mild steel (MS) in pickling acid process. In this study, the addition of inhibitor, the pickling temperatures and the pickling times were the parameters to investigate the effects on the inhibition efficiency (IE) for MS by using weight loss measurement. Preliminary results show that the IE increased with the increase in pickling time from 10 minutes to 60 minutes, and the IE also increased with the increase in temperature at room temperature and $40^{\circ}C$. At the higher temperature. the IE values are higher and almost independent with the pickling time. Furthermore, the potentiodynamic polarization, open circuit corrosion potential-time and corrosion current-time studies show that nitorgen-containing inhibitor behaves predominantly as cathodic polarization. The roughness test and SEM investigation are also studied in this paper.

• Journal of Korean Society of Environmental Engineers
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• v.38 no.1
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• pp.1-7
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• 2016

In order to treat electrolysis nickel plating pickling wastewater to meet the effluent limit less than 3.0 mg/L, the electrolysis process by using soluble and insoluble electrode were studied. Electrolysis using soluble electrodes has a characteristic of easy elution from the electrode which the insoluble electrodes close not release metal from the electrode. For these reasons, there exist different characteristics in nickel removal efficiency, purity of nickel sludge. With this connection, the feasibility test were concluded to develop optimal conditions for the treatment of pickling wastewater electrolysis by using soluble electrodes, insoluble electrodes. Optimal condition of current density, pH were derived from the pickling wastewater using insoluble electrodes. It was concluded the highest removal efficiency of nickel at the operation condition of at pH 9, current density of $15mA/cm^2$. At these conditions, 95.3% purity of nickel sludge was achieved, iron content was 2.9%. Optimal condition when using soluble electrodes was derived current density of $10mA/cm^2$, pH 9. Purity of nickel sludge was 77.3%, iron content was 21.0%. 50.7% and 24.2% of operating cost can be saved by the use of soluble electrodes and the use of insoluble electrodes, respectively.

• 연구논문집
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• s.31
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• pp.127-133
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• 2001

In chromium electrodeposition, crack is inevitably accompanied by chromium layer. Behavior of crack formation and crack density were different from the plating conditions such as current density, temperature, waveform of applied current and so on. And cracks have an influence on the corrosion resistance of chromium deposit, because corrosion occurs through the network of cracks between deposit and substrate. Therefore, many researches have been achieved in order to remove the cracks in chromium deposit. Formation of double layers, Cr/Cr and Ni/Cr were investigated to increase corrosion resistance of chromium deposit in this study. As pretreatment prior to outer chromium coating, acid pickling and current control method were examined. Cracks in cross-section of each sample were observed with SEM and CASS(Copper modified acetic acid salt spray) test was performed to evaluate corrosion resistance. It was found that corrosion resistance of Cr/Cr and Ni/Cr double layers were superior to Cr or Ni single layer from the results of CASS test.

• Journal of Welding and Joining
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• v.7 no.4
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• pp.46-55
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• 1989

Zirconia coatings are performed by the plasma spraying on the substrate of Al-Si alloy. In case of plasma sprayed ceramic coatings, it is important to control properly residual stress occurred during cooling process. Residual stress in coating layer varies with sprayed conditions and is influenced greatly by the coating layer thickness. Surface residual stress due to coating layer thickness is measured by X-ray diffraction method and the residual stress in coating layer is estimated by the deflection of coating layer when the restraint force in substrate was removed. When zirconia was coated on the substrate, tensile residual stress remains on zirconia coated surface layer. The tensile stress is increased to 0.35mm thickness and after 0.45mm thickness it is decreased abrouptly. A thick bond and composite coating reduce the zirconia surface stress and composite coating controls effectively the thick zirconia surface stress.

• Journal of Fisheries and Marine Sciences Education
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• v.6 no.1
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• pp.58-76
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• 1994

Heat transfer and pressure drop measurements are made on low integral-fin tubes in turbulent water flow condition. The integral-fin tubes investigated in this paper are nominally 19mm in diameter. Eight tubes have been used with trapezoidally shaped integral-fins having fin density from 748 to 1654 fpm and 10, 30 grooves. Plain tube having same diameter as finned tube is also tested for comparison. Experiments are carried out using R-11 as working fluid. The refrigerant condensates at a saturation state of $30^{\circ}C$ on the outside tube surface cooled by coolant. The amount of noncondensable gases present in the test loop is reduced to a negligible value by repeated purging. For a given heat input to the boiler and given cooling water flow rate, all test data are taken on steady state. The heat transfer loop is used for testing single long tubes and cooling water is pumped from a storage tank through filters and flowmeters to the horizontal test section where it is heated by steam condensing on the outside of the tube. The pressure drop across the test section is measured by means of pressure gauge and manometer. Each tube tested is cleaned with sodium dichromate pickling solution and well rinsed with water prior to installation in the test section. The results obtained in this study is as follows : 1. Based on inside diameter and nominal inside area, heat transfer of finned tube is enhanced up to 4 times as that of a plain tube at constant Reynolds number and up to 2 times at constant pumping power. 2. Friction factors are up to 1.6~2.1 times those of plain tube. 3. At a given Reynolds number, Nusselt number decrease with increasing pitch to diameter. 4. The constant pumping power ratio for low integral-fin tubes increase directly with the effective area to the nominal area ratio, and with the effective area diameter ratio.

• Resources Recycling
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• v.9 no.5
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• pp.22-27
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• 2000

Iron oxide produced form the pickling process at the cold rolling mill in iron & steelmaking industry, use for raw material of electronic an colorant product. Recently, decreasing of the chlorine content in iron oxide is demanded at the market. In this study, under the field test of the spray roaster and the screw conveyer for dechlorination, the experiments of the chlorine content in iron oxide were investigated. From the results of experiment, the chlorine content in iron oxide can be reduced to 1,100 ppm from the spray roaster and, 383 ppm from the screw conveyer.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.3
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• pp.299-307
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• 2006

Raw whole garlic was pickled in two different ways, in soy sauce and in brine, to test the change of flavor compounds with aging period. The changes of pH, acidity, hardness and flavors were measured, accompanied with sensory evaluation. The pH of whole garlic in soy sauce and in brine was decreased as the aging period increased. The acidity was increased as pH decreased. Hardness tended to decrease as the aging time increased. For whole garlic in soy sauce and in brine, trans propenyl methyl disulfide, allyl methyl trisulfide, diallyl trisulfide, dimethyl trisulfide, allyl- 2,3-epoxypropyl sulfide, and 2-methyl-l,3-dithiane were increased as the aging proceeded but allyl methyl disulfide and diallyl disulfide tended to decrease. Hardness through the sensory evaluation decreased as the aging time increased. When the overall quality was compared between whole garlic in soy sauce and in brine after 60 days, the latter could be better estimated. Pickled garlic increased the flavor compounds such as trans propenyl methyl disulfide, allyl methyl trisulfide, diallyl trisulfide, dimethyl trisulfide, allyl-2,3-epoxypropyl sulfide, and 2-methyl-l,3-dithiane as the aging proceeded. Therefore, the above flavor compounds are considered as the major ingredients of the characterized flavor of pickled garlic.

• Resources Recycling
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• v.27 no.3
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• pp.8-15
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• 2018

Solvent extraction behavior of light rare earth elements (Pr, Nd) and medium rare erath elements (Tb, Dy) in the HCl-PC88A-kerosene extraction system was investigated in order to separate high-purity light rare earths (Pr, Nd) and medium rare earths (Tb, Dy) in the mixed rare earth chloride solution. In the batch test step, it was confirmed that the separation efficiency was good when the extractant concentration (PC88A) was 0.5 M, the equilibrium pH after extraction was 0.8 to 1.0 (initial pH 1.3 of the feed), the concentrations of hydrochloric acid in scrubbing solution was set as 0.1 M, the concentrations of hydrochloric acid in stripping solution was set as 2.0 M or more. Based on the experimental data obtained from the batch test, the mixer-settler was composed as follows; 4 stages of extraction, 8 stages of scrubbing, 4 stages of stripping, and 3 stages of pickling organic solution. The Mixer-settler was operated for 180 hours, and the operating conditions were continuously adjusted to obtain the high-purity light/medium rare earths. Finally, the purity of light (Pr, Nd) and medium rare earth elements (Tb, Dy) was reached as 3 N class.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.2
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• pp.131-135
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• 1984

For the convenience of transportation and improvement of the utility of raw chinese cabbage during harvest season, the condition of pretreatment for the raw chinese cabbage with pickle has been examined by preserving for one to ten days. The changes in the content of riboflavin and ascorbic acid in kimchi (pickled-seasoned chinese cabbage), which was manufactured by using the pickled cabbage as a main raw material, along with ginger, garlic, red pepper powder, rad-dish and fermented shrimp as seasonings, during ripening were investigated with specially referred to palatability. The yield of the pickled cabbage compared to the raw cabbage after treating with pickle was 62 to 65% in volume and 15 to 42% in weight. After 10 days of pickling of the chinese cabbage, one-third of total ascorbic acid was diminished but no change in riboflavin content was observed. During ripening of kimchi, riboflavin content in kimchi processed with the pickled cabbage has not been changed compared to the content in convention- ally made kimchi, however, slight decrease in ascorbic acid content in the kimchi processed with the pickled cabbage was as certained. The result of organoleptic test showed that the kimchi processed with the pickled cabbage became inferior to the conventionally made kimchi with the days of ripening.

• Culinary science and hospitality research
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• v.17 no.5
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• pp.231-240
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• 2011

The purpose of this study is to investigate the quality and sensory characteristics of Jiangachi produced with king mushrooms. The moisture content of Jiangachi made from king mushrooms was 72.80% for CON, which was highest, while J4 was 64.46%, which was lowest. In color value results, CON showed the highest L value of 72.80 and J4 showed the lowest value of 31.71. However, the amount of a and b value showed the reverse results. CON showed the lowest sugar content and salinity, whereas J4 showed the highest among the two of them. For PH result, CON and J1 showed the lowest value while J4 showed the highest value of 3.87. According to the results of QDA, J4 showed the strongest brown color intensity, soy sauce flavor, salty taste, and CON showed the weakest of them. CON showed the strongest sweet flavor and sweet taste, whereas J4 showed the weakest. According to the result of acceptance test, CON showed the lowest scent, and for appearance, taste, texture, and overall quality, J3 that contains 25% of soy sauce showed the best results. In conclusion, Jiangachi made with king mushrooms got a high preference when added with soy sauce, and the preference has increased with 25% of soy sauce.