• Transactions of the Korean hydrogen and new energy society
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• v.26 no.5
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• pp.423-430
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• 2015

$Cu/ZnO/Al_2O_3$ catalysts for water gas shift (WGS) reaction were synthesized by co-precipitation method with the fixed molar ratio of Cu/Zn/Al precursors as 45/45/10. Copper and zinc precursor were added into sodium carbonate solution for precipitation and aged for 24h. During the aging period, aluminum precursor was added into the aging solution with different time gap from the precipitation starting point: 6h, 12h, and 18h. The resulting catalysts were characterized with SEM, XRD, BET surface measurement, $N_2O$ chemisorption, TPR, and $NH_3$-TPD analysis. The catalytic activity tests were carried out at a GHSV of $27,986h^{-1}$ and a temperature range of 200 to $400^{\circ}C$. The catalyst morphology and crystalline structures were not affected by aluminum precursor addition time. The Cu dispersion degree, surface area, and pore diameter depended on the aging time of Cu-Zn precipitate without the presence of $Al_2O_3$ precursor. Also, the interaction between the active substance and $Al_2O_3$ became more stronger as aging duration, with Al precursor presented in the solution, increased. Therefore, it was confirmed that aluminum precursor addition time affected the catalytic characteristics and their catalytic activities.

• Resources Recycling
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• v.21 no.6
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• pp.65-73
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• 2012

Selective catalytic reduction(SCR) catalysts are obtained from de-NOx system of thermoelectric power plant. A process was developed for valuable metals such as vanadium and tungsten recovery from spent SCR catalyst by using soda roasting followed by water leaching. Spent SCR catalyst having $V_2O_5$(1.23 mass %) and $WO_3$(7.73 mass %). For getting soluble metal forms of the targeted metals like vanadium and tungsten soda roasting process was implemented. In soda roasting process, sodium carbonate added 5 equivalent ratio at roasted temperature $850^{\circ}C$ with 120 min roasted time for $544{\mu}m$ particle size of spent SCR catalyst. After soda roasting process moved to water leaching for roasted spent catalyst. Before leaching process the roasted spent catalyst was grinded up to $-45{\mu}m$ size. The leaching time is 30 min at $40^{\circ}C$ temperature, 10 % pulp density. The final leaching efficiency obtained 46 % of vanadium and 92 % of tungsten from present process.

• Resources Recycling
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• v.14 no.6 s.68
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• pp.28-36
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• 2005

A hydrometallurgical process to leach cobalt from the waste cathodic active material, $LiCoO_{2}$, and subsequently to separate it by solvent extraction was developed. The optimum leaching conditions for high recovery of colbalt and lithium were obtained: 2.0 M sulfuric acid, 5 $vol.\%$ hydrogen peroxide, $75^{\circ}C$ leaching temperature, 30 minutes leaching time and an initial pulp density of 100 g/L. The respective leaching efficiencies for Co and Li were $93\%$ and $94.5\%$. About $85\%$ Co was extracted from the sulfuric acid leach liquor containing 44.72 g/L Co and 5.43 g/L Li, using 1.5 M Cyanex272 as an extractant at the initial pH 5.0 and in organic to aqueous phase ratio of 1.6:1 under the single stage extraction conditions. The Co in the raraffinate was completely extracted by 0.5 M Na-Cyanex272 at the inital pH 5.0, and an organic to aqueous phase ratio of 1;1. The cobalt sulfate solution of higher than $99.99\%$ purity could be recovered from waste $LiCoO_{2}$, using a series of hydrometallurgical processes: sulfuric acid leaching of waste $LiCoO_{2}$- solvent extraction of Co by Na-Cyanex 271 - scrubbing of Li by sodium carbonate solution - stripping of Co by sulfuric acid solution.

• Korean Journal of Hazardous Materials
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• v.2 no.1
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• pp.18-26
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• 2014

We analyzed the demand of competent authorities requiring adequate technical information for initial investigation of chemical accidents. Reflecting technical reports on chemical accident response by environmental agencies in the U.S. and Canada, we presented information on environmental diffusion and toxic effects available for the first chemical accident response. Hydrogen fluoride may have the risk potential to corrode metals and cause serious burns and eye damages. In case of inhalation or intake, it could have severe health effects. The substance itself is inflammable, but once heated, it decomposes producing corrosive and toxic fume. In case of contact with water, it can produce toxic, corrosive, flammable or explosive gases and its solution, a strong acid, may react fiercely with a base. In case of hydrogen fluoride leak, the preventive measures are to decrease steam generation in exposed sites, prevent the transfer of vapor cloud and promptly respond using inflammable substances including calcium carbonate, sodium bicarbonate, ground limestone, dried soil, dry sand, vermiculite, fly ash and powder cement. The method for fire fighting is to suppress fire with manless hose stanchions or monitor nozzles by wearing the whole body protective clothing equipped with over-pressure self-contained breathing apparatus from distance. In case of transport accident accompanied with fire, evacuation distance is 1,600m radius. In cae of fire, fire suppression needs to be performed using dry chemicals, CO₂, water spray, water fog, and alcohol-resistance foam, etc. The major symptoms by exposure route are dyspnoea, bronchitis, chemical pneumonia and pulmonary edema for respiration, skin laceration, dermatitis, burn, frostbite and erythema for eyes, and nausea, diarrhea, stomachache, and tissue destruction for digestive organs. In atmosphere, its persistency is low, and its bioaccumulation in aquatic organism is also low.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.296-296
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• 2022

This study was investigated to compare the milling and physicochemical characteristics of six Korean wheat cultivars (Keumkang, KK; Jokyung, JK; Goso, GS; Joongmo2008, JM; Baekkang, BK; Saekeumkang, SKK) and five foreign wheat classes (Australian standard white wheat, ASW; Australian hard, AH; US northern spring, NS; US hard red winter, HRW; Soft wheat, SW). Korea and foreign wheat grains were milled using a Buhler MLU-202. Flour moisture, ash, protein, gluten, sedimentation, particle size, solvent retention capacity (SRC) and dough properties of flour were analyzed. Results showed that the hard wheats had a greater total flour yield and reduction fraction yield than the soft wheats regardless of the country. However, there were in the milling characteristics between the US and Korean soft wheats. GS, a soft wheat in Korea, had the lowest flour yield (59.6%) and the highest bran fraction yield (21.4%). The particle sizes of flour by milling fraction were B1>B2>B3 for the largest, and the R1〈R2〈R3 for the smallest. Particle size, ash, protein contents and the values of lactic acid SRC showed highly correlated with flour yield. The gluten-performance-index (GPI) is the ratio of the lactic acid SRC value to the sum of sodium carbonate and sucrose SRC values, and it has been used as a quality indicator for overall performance potential of flour. GPI values differed depending on the wheat variety or class, JM (0.82) was the highest value, and SKK (0.56) and SW (0.59) were low. The curve pattern of the Mixolab result also gives a quality indication of the flour sample. JM and NS flour had similar pattern at water absorption and gluten strength parameters and BK and HRW had similar viscosity patterns. These results will enable further study for blending Korean wheat cultivar to improve the flour quality.

• Clean Technology
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• v.30 no.1
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• pp.28-36
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• 2024

As demand for electric vehicles increases, the market for lithium-ion batteries is also rapidly increasing. The battery life of lithium-ion batteries is limited, so waste lithium-ion batteries are inevitably generated. Accordingly, lithium was selectively preleached from waste lithium iron phosphate (LiFePO₄, hereafter referred to as the LFP) cathode material powder among lithium ion batteries, and iron phosphate (FePO₄) powder was recovered. The recovered iron phosphate powder was mixed with alkaline sodium carbonate (Na₂CO₃) powder and heat treated to confirm its crystalline phase. The heat treatment temperature was set as a variable, and then the leaching rate and powder characteristics of each ingredient were compared after water leaching using Di-water. In this study, lithium showed a leaching rate of approximately 100%, and in the case of powder heat-treated at 800 ℃, phosphorus was leached by approximately 99%, and the leaching residue was confirmed to be a single crystal phase of Fe₂O₃. Therefore, in this study, lithium, phosphorus, and iron components were individually separated and recovered from waste LFP powder.

• Korean Journal of Poultry Science
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• v.8 no.2
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• pp.55-68
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• 1981

Calcium and phosphorus are not only indispensable for the bone formation and body fluids equilibrium but also are major components of egg shell. It is nutritionally important, therefore, to investigate the metabolism of calcium and phosphorus and to search for optimum requirement of calcium and phosphorus and the availability of various sources of calcium an4 phosphorus by poultry. An attempt was made to review the nutrition of calcium and phosphorus in poultry diets. 1, Calcium and phosphorus have great interrelationship with vitamin D in their metabolisms. 2. Most of the plant-origin phosphorus are existing in phytic form and it leads to low availability when used in poultry rations, although calcium and phosphorus present in animal-origin or mineral supplements are highly available in general. 3. Calcium and phosphorus requirement from existing information indicated that 1.0% calcium and 0.7% phosphorus for broiler and egg-type chicks, and 3.5% calcium and 0.4% phosphorus for laying hen. 4. It has been recommended that calcium and phosphorus level should be increased when the feed intake was decreased or when the egg Production rate was higher or when the hens are old. 5. Mono-, ci-, tri-, calcium phosphate, calcium carbonate, bone meal, limestone and oyster shell u the most readily available among various sources of calcium phosphorus supplements. Soft rock phosphate, deflourinated phosphate and gypsum are somewhat inferior to the previous ones in bioavailability. 6. The effect of particle size of calcium supplements on egg shell quality and egg production rate is not yet clearly defined but recent works showed that oyster shell is more available when it was coarse and limestone is more available when it was fine in panicle. size. 7. Present data indicated that mixed feeding of oyster shell and limestone is superior to the single feeding of each on laying performance. 8. Significant interaction between phosphorus and sodium was observed, that is, excessive sodium decreased egg production in layer and body weight growth in broiler in the low phosphorus diets but increased them in the high phosphorus diets.

• Applied Biological Chemistry
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• v.22 no.3
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• pp.160-165
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• 1979

This study was carried out to investigate effects of iron content on the quality of soy sauce, bean paste and red pepper paste, and to elucidate the origin of iron and change of the contents during production processes. For the first step, the iron contents in commercial soy sauce and changes of the contents during brewing process were determined. The results obtained were as follows. 1, Iron contents of raw materials were 108 ppm in soy bean, 133ppm in defatted soy bean, 79 ppm in wheat, 5 ppm in sodium chloride, 58 ppm in seed koji, 300-2000 ppm in spore of Aspergillus oryzae, 240 ppm in wheat gluten, 20 ppm in sodium carbonate (above figures were of dry weight basis), 6 ppm in hydrochloric acid, 18 ppm in caramel and 0.3ppm in brewing water respectively. 2, Iron contents in koji were 200-240 ppm (as dry weight basis) and increased, more or less, in progress of koji-making period. 3. Iron contents in the mashes during fermentation were 40 rpm after 1 month, 43-47 ppm after 3 months and 49-62ppm after 6 months. 4. In chemical soy sauce, the iron content was 159 ppm after hydrolysis of wheat gluten with hydrochloric acid, and 184 ppm after neutralization. 5. Higher iron contents were detected both in fermented and chemical soy sauce when the concentration of total nitrogen increased, but the levels were higher in chemical soy sauce than in fermented one at the same concentration of total nitrogen. 6. In the case of fermented soy sauce, the iron content in the filtrate was decreased by press-filtration, but no significant change was found between before and after heat-sterilization. 7. Iron contents in commercial soy sauce were varied with the producers, however, the average value was 62.7 ppm as calculated as 1.0 percent of total nitrogen. And the average level of iron in home-made soy sauce produced by conventional method was 37.68 ppm.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.64 no.3
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• pp.225-233
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• 2019

This study was conduct to investigate the effect of mixed seed sowing and flour blending on the uniformity of flour quality of Korean domestic wheat. Two wheat varieties (Keumkang and Baegjoong) were selected for sowing mixed seeds, and their growth characteristics and flour quality were analyzed. Quality of flour blending with the same varieties was also evaluated. The ratios for mixed seed sowing and flour blending were from 0 to 100% with a 10% increase of interval for each treatment. On increasing the portion of Baegjoong in mixed seed sowing, the heading time was a little delayed, however, yield increased. The results of the flour quality showed lower damaged starch content and sodium carbonate SRC (solvent retention capacity) value for Keumkang than for Baegjoong. Protein quantity by protein content and quality by SDSS (Sodium Dodecyle Sulfate-Sedimentation) volume, lactic acid SRC, and mixograph pattern of Keumkang were superior to those of Baegjoong. Compared with mixed seed sowing, overall quality characteristics of flours with different ratios showed predictable and proportional change by flour blending. This demonstrated the successful application of flour blending, compared with mixed seed sowing, for improving the uniformity of flour quality.

• Journal of the Mineralogical Society of Korea
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• v.16 no.1
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• pp.33-47
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• 2003

Various applied-mineralogical characterization including measurements of surface area, size distribution, swelling index, and viscosity were done for some domestic bentonites in order to decipher the rheological properties and their controlling factors. The bentonites, which are Ca-type and relatively low-grade (rnontmorillonite contents: 30 ∼ 75 wt%), occur mostly as subhedral lamellas with the size range of 2 ∼ 4 $\mu\textrm{m}$. The size distribution of mineral fractions in bentonite suspension is dominant in the range of 10 ∼ 100 $\mu\textrm{m}$, and though rather complicated, exhibits roughly bimodal patterns. The feature is more conspicuous in the case of zeolitic bentonite. The bentonites have surface areas ranging 269 ∼ 735 $\m^2$/g, which are measured by EGME adsorption method. The EGME surface areas are nearly proportional to the rnontmorillonite contents, moisture contents, or total CEC. In the surface area measurements, zeolitic bentonites have slightly higher values than those zeolite- free types. The measured swelling index and viscosity of domestic bentonites are comparatively low in values. The swelling values of bentonites were measured to be 250∼500% at maximum by progressively mixing amounts of 2 ∼ 5 wt% Na$_2$CO$_3$, which varies depending on the contents of rnontmorillonite and other impurities, especially zeolite. Much amount of sodium carbonate is required for optimum swelling property of zeolitic bentonited which has usually strong Na- exchanged capacity. The bentonites, which are comparatively feldspar-rich and low in size and crystallinity, tend to be higher in viscosity values. Tn addition, the viscosity is largely higher in case of the bentonites with higher pH in suspension. However, the rheological properties of bentonites such as swelling index and viscosity do not show any obvious relationships with rnontmorillonite contents and mean particle size in suspension. In contrast, roughly speaking, the swelling index of bentonites is reversely proportional to the values of surface area which can be regarded as a collective physico-chemical parameter encompassing all the effects caused by mineral composition, surface charge, particle size, morphological farm, and etc. in bentonites. Thus, the rheological properties in bentonite suspension appear to be rather complicated characteristics which mainly depend on the flocculation of clay particles and the mode of particle association, i.e. quasicrystals, controlled by surface charge, morphology, size, and texture of rnon-tmorillonite, and which partly affected by the finer impurities such as zeolite.