• Resources Recycling
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• v.29 no.1
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• pp.81-88
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• 2020

Recovery of gallium and indium from waste light emitting diodes has been emphasized gradually owing to high content of gallium and indium. This study was established the recovery of gallium (Ga³⁺) and indium (In³⁺) from waste gallium nitride was contained in waste light-emitting diodes. The procedure was divided into the following steps; characteristic analysis, alkaline roasting, and leaching. In characteristic analysis part, the results were used as a theoretical basis for the acid leaching part, and the chemical composition of waste light emitting diodes is 70.32% Ga, 5.31% Si, 2.27% Al and 2.07% In. Secondly, with reduction of non-metallic components by alkaline roasting, gallium nitride was reacted into sodium gallium oxide, in this section, the optimal condition of alkaline roasting is that the furnace was soaked at 900℃ for 3 hours with mixing Na₂CO₃. Next, leaching of waste light emitting diodes was extremely important in the process of recovery of gallium and indium. The result of leaching efficiency was investigated on the optimal condition accounting for the acid agent, concentration of acid, the ratio of liquid and solid, and reaction time. The optimal condition of leaching procedures was carried out for 2.0M of HCl liquid-solid mass ratio of 30 ml/g in 32minutes at 25℃ and about 96.88% Ga and 96.61% In were leached.

• Food Science and Preservation
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• v.16 no.4
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• pp.549-553
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• 2009

The mushroom Agrocybe chaxingu was analyzed to evaluate the nutritional value of this potential food. The moisture content was 88.9% in the fruiting body of A. chaxingu, and the proportions of ash, crude fiber, carbohydrate, crude protein, and crude fat were 0.9%, 1.4%, 7.2%, 2.5% and 0.4% by weight, respectively. A. chaxingu contained 1.29 mg/100 g edible weight of vitamin $B_1$, and the contents of vitamin $B_2$, vitamin $B_3$, and vitamin C were 0.15 mg, 0.32 mg, and 18.4 mg per 100 g of wet mushroom. Potassium (3,318 mg/100 g, dry basis) was found at the highest concentration in A. chaxingu. In addition, the mushroom contained many other minerals (all figures are mg per 100 g of dried mushroom) such as phosphorus (909.7), magnesium (141.3), sodium (12.7), zinc (7.4), iron (6.5), copper (2.8), manganese (0.8), and nickel (0.1). The results indicate that A. chaxingu is a valuable nutrient source.

• Korean Journal of Soil Science and Fertilizer
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• v.40 no.5
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• pp.405-411
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• 2007

This study was carried out to measure insoluble phosphorus fractions content fixed in different soil type and isolate a superior phosphate solublizing bacteria(PSB) producing free phosphate in citrus orchard soil. Distribution of insoluble phosphate fraction ordered Al-P>Ca-P>Fe-P in the investigated citrus orchards. Insoluble phosphate fraction such as Al-P, Ca-P, Fe-P were higher in volcanic ash than in non-volcanic ash soil. A PSB with high holo zone in PDA-P medium isolated from citrus orchard soil. This strain identificated by MIDI system as Bacillus sphaericus. The optimum growth of pH and temperature were at 4~5, $30^{\circ}C$, respectively. When Bacillus sphaericus cultured at $25^{\circ}C$, 150 rpm condition in LB broth medium included different phosphate. Bacillus sphaericus produced free phosphate in the culture broth medium from tricalcium-phosphate(207.0 ppm), aluminium phosphate(324.5 ppm) and hydroxyapatite(334.8 ppm) and Phosphatase activity of Bacillus sphaericus was higher at $35^{\circ}C$ culture condition than that of $25^{\circ}C$. Two type preparation inoculated Bacillus sphaericus made with carrier materials such as Bentonite, $CaCO_3$, Sodium alginate. Density of PSB in this preparation conserved at $10^5c.f.u.\;g^{-1}$ level during storage in different temperature condition for 7 month. It also showed that free phosphate produced at PDA-P medium.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.47 no.3
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• pp.227-235
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• 2021

In this study, we have prepared pure planar-type ZnO and calamine powder containing both ZnO and Fe₂O₃ components as a raw material for cosmetics with UV and blue band blocking functions. The planar-type ZnO ceramic powder having a high aspect ratio in the range of 20:1 to 50:1 was synthesized by precipitation method in a zinc acetate and sodium citrate mixed solution with the electrolyte obtained by power generation with a zinc-air battery. The content of Fe₂O₃ in the artificial calamine ceramic powder could be increased by increasing the amount of iron chloride solution added, and in this case, some of the blue region of visible light and ultraviolet light were remarkably absorbed. When potassium acetate was added, the decomposition of the Zn(OH)₄^2- anion in the solution was promoted to facilitate the growth of ZnO crystal in the form of a barrier wall in the vertical direction on the (0001) plane, which could increase UV absorption by providing more opportunities. By controlling the amount of iron chloride solution and potassium acetate solution added, the composition and shape of the thin film plate-shaped artificial calamine ceramic powder can be optimized, and when applied to cosmetic formulations, the light transmittance of the blue region can be greatly reduced.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.1
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• pp.14-22
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• 2019

Objective: The aim of the study was to find a possible association between the ${\beta}-$ and ${\kappa}-casein$ and ${\beta}-lactoglobulin$ genotypes and important milk physiochemical and technological characteristics such as acidity, alcohol stability, the contents of some minerals and the parameters of acid fermentation ability (FEA) in Czech Fleckvieh Cattle. Methods: Milk and blood samples were collected from 338 primiparous Czech Fleckvieh cows at the same stage of lactation. The genotypes of individual cows for ${\kappa}-casein$ (alleles A, B, and E) and ${\beta}-lactoglobulin$ (alleles A and B) were ascertained by polymerase chain reaction-restriction fragment length polymorphism, while their ${\beta}-casein$ (alleles $A^1$, $A^2$, $A^3$, and B) genotype was determined using melting curve genotyping analysis. The data collected were i) milk traits including active acidity (pH), titratable acidity (TA), alcohol stability (AS); calcium (Ca), phosphorus (P), sodium (Na), magnesium (Mg), and potassium (K) contents; and ii) yoghurt traits including active acidity (Y-pH), titratable acidity (Y-TA), and the counts of both Lactobacilli and Streptococci in 1 mL of yoghurt. A linear model was assumed with fixed effects of herd, year, and season of calving, an effect of the age of the cow at first calving and effects of the casein and lactoglobulin genotypes of ${\beta}-CN$ (${\beta}-casein$, CSN2), ${\kappa}-CN$ (${\kappa}-casein$, CSN3), and ${\beta}-LG$ (${\beta}-lactoglobulin$, LGB), or the three-way interaction between those genes. Results: The genetic polymorphisms were related to the milk TA, AS, content of P and Ca, Y-pH and Lactobacilli number in the fresh yoghurt. The CSN3 genotype was significantly associated with milk AS (p<0.05). The effect of the composite CSN2-CSN3-LGB genotype on the investigated traits mostly reflected the effects of the individual genes. It significantly influenced TA (p<0.01), Y-pH (p<0.05) and the log of the Lactobacilli count (p<0.05). Conclusion: Our findings indicate that the yoghurt fermentation test together with milk proteins genotyping could contribute to milk quality control and highlight new perspectives in dairy cattle selection.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.5
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• pp.721-733
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• 2019

Objective: The objectives of this study were to investigate the thermal gelation properties and molecular forces of actomyosin extracted from two classes of chicken breast meat qualities (normal and pale, soft and exudative [PSE]-like) during heating process to further improve the understanding of the variations of functional properties between normal and PSE-like chicken breast meat. Methods: Actomyosin was extracted from normal and PSE-like chicken breast meat and the gel strength, water-holding capacity (WHC), protein loss, particle size and distribution, dynamic rheology and protein thermal stability were determined, then turbidity, active sulfhydryl group contents, hydrophobicity and molecular forces during thermal-induced gelling formation were comparatively studied. Results: Sodium dodecyl sulphate-polyacrylamide gel electrophoresis showed that protein profiles of actomyosin extracted from normal and PSE-like meat were not significantly different (p>0.05). Compared with normal actomyosin, PSE-like actomyosin had lower gel strength, WHC, particle size, less protein content involved in thermal gelation forming (p<0.05), and reduced onset temperature ($T_o$), thermal transition temperature ($T_d$), storage modulus (G') and loss modulus (G"). The turbidity, reactive sulfhydryl group of PSE-like actomyosin were higher when heated from $40^{\circ}C$ to $60^{\circ}C$. Further heating to $80^{\circ}C$ had lower transition from reactive sulfhydryl group into a disulfide bond and surface hydrophobicity. Molecular forces showed that hydrophobic interaction was the main force for heat-induced gel formation while both ionic and hydrogen bonds were different significantly between normal and PSE-like actomyosin (p<0.05). Conclusion: These changes in chemical groups and inter-molecular bonds affected protein-protein interaction and protein-water interaction and contributed to the inferior thermal gelation properties of PSE-like meat.

• Journal of Mushroom
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• v.20 no.3
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• pp.119-126
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• 2022

As the importance of public health increases with the spread of infectious diseases, functionality has become a factor affecting consumers' purchase of mushrooms. Therefore, the bioactive components of button mushrooms (Agaricus bisporus), which are generally known to promote button mushroom consumption, were analyzed. White and brown button mushrooms were compared and white beech mushroom (Hypsizygus marmoreus) were used as a control. White button mushrooms had higher sugar and inorganic potassium concentrations than brown button mushrooms, whereas sodium, magnesium, and vitamin C concentrations were not significantly different between the different button mushrooms. Moreover, there was approximately twice as much ergosterol in white button mushrooms than brown button mushrooms. Brown button mushrooms had higher concentrations of 𝛽-glucan and oxalic acid than white button mushrooms, but there was no significant difference in total organic acid content between the two mushroom types. High concentrations of the essential amino acids, ergothioneine, isoleucine, and leucine and the non-essential amino acids, glycine and alanine, were observed. Concentrations of the vitamin B group and total polyphenols were also high.

• Journal of the Korean Recycled Construction Resources Institute
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• v.10 no.4
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• pp.457-464
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• 2022

In this study, XRF, Loss on ignition, SEM, and PSA analysis were performed on four types of fly ash in Vietnam and compared with fly ash in Korea. As a result, PC boiler fly ash in Vietnam has a similar chemical composition to that of PC boiler fly ash in Korea, where the content of SiO₂, Al₂O₃, and Fe₂O₃ accounts for about 70%. In addition, the result showed that blast furnace slags in Vietnam and Korea have similar quality criteria and performance. A binder material mixing test using four types of fly ash supplied from Vietnam was conducted, and the compressive strength ranged from 7.60 to 13.25 MPa after 28 days of curing. Vinh Tan fly ash showing the highest compressive strength was selected as the soil injection material for the chemical grouting method. For the formulation of the chemical grouting method, sodium silicate No.3 and silica-sol were used as liquid-A. As a result of measuring the gel time and the compressive strength of the homogel, they showed good performance satisfying the quality criteria applied in Korean construction fields. Therefore, Vinh Tan fly ash can be used as a soil injection material for the chemical grouting method.

• Journal of Nutrition and Health
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• v.55 no.4
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• pp.419-429
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• 2022

Water accounts for the largest proportion of body weight and is an essential element for the physiological functioning of the human body. According to 2013-2017 Korea National Health and Nutrition Examination Survey (KNHANES) data, the average water intake of Koreans was 2,167.3 mL/day and 62% of them did not meet the Dietary Reference Intakes for Koreans (KDRIs) for water. However, the consumption of beverages is continuously increasing. KDRIs sets the adequate intake (AI) for water, but tolerable upper intake level (UL) and chronic disease risk reduction intake (CDRR) are not provided. Compared to 2015, the AI of total water from both food and fluids in the 2020 KDRIs slightly increased or decreased according to age. The AI for children 1-2 years old, boys 6-8 years and 9-11 years old, and girls 6-8 years old decreased by 100 mL/day, while that of boys 12-14 years old increased by 100 mL/day. The AI of total water was the sum of the water intake from food and fluids reported by the KNHANES, with an extra milk intake of 200 mL/day. Therefore, it is not appropriate to use the AI of total water intakes for the reference of beverage intakes. It is preferable to consume water or milk rather than beverages containing sugar and others including caffeine, sodium, etc. when drinking fluid water. We suggest the following improvements in the future KDRIs for water: improving the adequacy of the water content ratio of Korean conventional foods, supplementing the fluid water intake survey, reflecting the current water intake status by life cycle, setting KDRIs for water for the elderly considering the physiological changes, health status and dietary habits, and promotion of research on the relationship between water intake and health for Koreans.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.2
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• pp.162-173
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• 2023

Four roe protein isolates (RPIs) from olive flounder Paralichthys olivaceus roes (OFR) were recovered by isoelectric solubilization (pH 11 and 12) and precipitation (pH 4.5 and 5.5) and investigated for their food characteristics. RPIs contained 4.5-9.6% moisture, 64.1-69.5% protein, 16.1-19.8% lipid, and 1.0-3.9% ash. The protein yields of RPIs ranged from 50.1 to 56.8%, which was significantly different depending on the recovery conditions. A difference was observed in the SDS-PAGE protein band (25-100 kDa) between the alkaline solubilization at pH 11 (RPI-1 and 2) and pH 12 (RPI-3 and 4). The major amino acids of RPIs were Leu, Lys, Asp, Glu and Ala and major mineral components were sulfur, sodium, phosphorus, and magnesium, which were significantly different from OFR (P<0.05). Additionally, the lead and cadmium content was below the chemical hazard standard of the Korean food standards code. The Hunter color and whiteness of RPIs also showed significant differences according to the treatment conditions of the ISP process (P<0.05). This suggests that protein isolates recovered from olive flounder roes have high potential as nutritional supplements.