• Journal of the Korean Chemical Society
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• v.57 no.3
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• pp.365-369
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• 2013

With the wide application of ASP (alkaline-surfactant-polymer) flooding, the scaling becomes more and more serious, which is harmful to the oilfield and environment. In order to investigate the effects of HPAM on calcium carbonate crystallization, the crystallization behaviors of $CaCO_3$ in HPAM (Hydrolyzed polyacrylamide) solutions were studied and the composition and morphology of $CaCO_3$ crystal were investigated in different concentrations of polyacrylamide solutions. The crystal forms and morphologies of $CaCO_3$ were characterized by Fourier transform infrared spectroscopy, X-ray diffraction and scanning electron microscopy. The results show that the crystallization of $CaCO_3$ is strongly influenced by the HPAM. The paper analyzed the internal cause, and the results show: The reasons leading to the change of morphology are carboxyl groups in polyacrylamide molecule and $Ca^{2+}$ in solution form chelates by coordination bond. And the chelates are adsorbed on the calcium hydroxide surfaces of solid-liquid interfaces so as to change the formation rate of calcium carbonate crystal nucleus. The research provides a reliable basis for the mechanism research of the scaling problem in the oil extraction process of ASP flooding and the adoption of scale inhibition and scale inhibitor.

• The Journal of Natural Sciences
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• v.6 no.1
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• pp.49-54
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• 1993

This study was conducted to investigate the influence of various calcium salts on the accumulation of calcium in apple fruits when sprayed on whole tree. Differences in the total calcium contents of fruits were found between calcium sources and cultivars. In 'Tsugaru' , calcium nitrate, calcium chloride, and calcium carbonate were all effective but only calcium chloride and calcium carbonate appeared to be effective in 'Fuji' . Major parts of the applied calcium were accumulated in the feel and outer flesh. Ethylene evolution of fruit was retarded during storage with the increase of total calcium content in 'Fuji' fruit treated calcium acetate.

• The Journal of Engineering Research
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• v.6 no.1
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• pp.97-109
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• 2004

The synthesis and crystal structure of amorphous calcium carbonate obtained from gas-liquid reaction of CaO-$C_2 H_5 OH$-$CO_2$ system according to change of added amount of calcium oxide by blowing $CO_2$ gas and reaction time using ethanol and ethylene glycol were investigated by electric conductivity, X-ray diffraction, and scanning electron microscope. The powdery or gelatinous phases were prepared by passing $CO_2$ gas at a flow rate of 1$\ell$/min into the suspensions containing 10~40g of CaO in mixing solutions 900ml of $C_2 H_5 OH$- and 100ml of ethylene glycol. By rapid filtration and drying the both phases at $60^{\circ}C$ under reduced pressure, the phases converted to the spherical vaterite and amorphous phase. The stable phase of amorphous calcium carbonate(ACC) was formed in the region pH 7-9 but the formation regions of amorphous phase were remarkably affected by pH in the mother liquor. It seems that a part of ACC changed into chain calcite as an intermediate products. The initial reactants prior to the formation of precipitated calcium carbonate is ACC. And ACC is unstable in the aqueous solution and crystallizes finally to calcite by the through-solution reaction. Especially ACC was produced or gelatinous phase which precipitated from the reaction of CaO-$C_2 H_5 OH$-$CO_2$ system.

• Applied Chemistry for Engineering
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• v.3 no.3
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• pp.522-526
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• 1992

Carbonation process of an aqueous solution of $Ca(OH)_2$ with $CO_2$ gas at $10^{\circ}C$ has been studied to investigate the formation and transformation processes of amorphous calcium carbonate. It was suggested that the amorphous calcium carbonate consisting of spherical particles with the diameter in the range of $0.02{\sim}0.05{\mu}m$ be a non-stoichiometric $CaCO_3$ phase containing small amounts of $H_2O$ and small incorporations of $HCO^-_3$. Amorphous $CaCO_3$ is unstable in the aqueous solution and converts to calcite, and its morphology depends on the carbonate species present in the slurry such that with [$CO_3^{2-}$] prevailing, chain-like calcite composed of ultrafine colloidal particles and with [$HCO^-_3$] prevailing, rhombohedral particles of calcite are formed respectively. Therefore, morphological control of calcium carbonate crystals could be expected by the adequate controls of transformation process of the amorphous calcium carbonate.

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.126-132
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• 1997

Calcium carbonate ($CaCO_3$) immobilized with alginate was studied as buffer system to enhance the cultivation efficiency of Bifidobacterium longum (ATCC 15707) which is inhibited at low pH. To test the bufferring effect of the immobilized $CaCO_3$ beads, pH value in each modified trypticase-proteose peptone-yeast (TPY) broth which is adjusted to pH 4.0 with acetic acid, lactic acid and complex solution of acetic and lactic acid, 3:2 (M:M) was tested by concentration of $CaCO_3$ bead and reaction time. The bufferring effect of $CaCO_3$ bead became higher with increasing the amount of $CaCO_3$ bead in the acidic solution. The growth rate of bifidobacteria and bufferring effect were examined in relation to the amount of $CaCO_3$ bead and concentration of glucose in the modified TPY media. The growth rate of bifidobacteria and bufferring effect were increased with increasing the amount of $CaCO_3$ bead and concentration of glucose. Also, the exponential time of bifidobacteria became longer with increasing the amount of $CaCO_3$ bead and concentration of glucose in the modified TPY media. When we observed the growth rate of bifidobacteria by the method of pH-controlled culture and $CaCO_3$ buffer system, the $CaCO_3$ buffer system was more effective than that of pH-controlled culture. Therefore, this $CaCO_3$ buffer system may be useful as a method to enhance of the cultivation efficiency of bifidobacteria.

• The Journal of Engineering Research
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• v.5 no.1
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• pp.73-87
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• 2004

The synthesis and crystallization of amorphous calcium carbonate($CaCO_3$.$nH_2 O$) obtained from gas-liquid reaction between aqueous solution of calcium hydroxide and carbon dioxide at 15~$50^{\circ}C$ are investigated by electrical conductometry, XRD and TEM. The results are as follows: The initial reaction products prior to the formation of precipitated calcium carbonate is amorphous calcium carbonate. The electrical conductivity values in the slurry are decreased during the formation of amorphous calcium carbonate which covers particle surface of calcium hydroxide and retard the dissolution of calcium hydroxide into the solution. that amorphous calcium carbonate is unstable in the aqueous solution and crystallizes finally to calcite by the through-solution reaction. While amorphous calcium carbonate crystallizes into chain-like calcite, the conductivity values are recovered rapidly and the apparent viscosity of slurry containing higher concentration of calcium hydroxide increase. At below pH 9.5, chain-like calcite separates into individual particles to form precipitated calcium carbonate. The formation and synthetic temperature range of amorphous calcium carbonate is most suitable a primary decreasing step(a-step) at $15^{\circ}C$ in the electrical conductometry.

• Journal of Nutrition and Health
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• v.27 no.5
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• pp.473-482
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• 1994

This study was to compare the bioavailability of calcium from anchovy and tofu to those of calcium from calcium carbonate(CaCO3)as the control diet and non-fat dry milk(NFDM). Rats weighing 50-60g were placed on experimental diets and deionized water at free access for 4 weeks. Diets contained 0.2% calcium from calcium-carbonate, NFDM, anchovy, tofu or 0.5% calcium as obtained were as follows : 1) No significant differences in the apparent absorption of calcium(62.5%-71.0%) were observed in the rats fed four different calcium sources at the level of 0.2% while 0.5% calcium diet group apparently absorbed calcium less efficiently(52.2%). 2) Bone length of tibia and femur was not significantly different among the groups, though 0.5% calcium of control group showed slightly longer length. 3) Tibia fat-free dry weights of 0.2% calcium of NFDM and anchovy diet groups were not significantly different from that of 0.5% calcium of control group. For femurs NFDM, anchovy and tofu groups were similar in their fat-free dry weight to that of 0.5% calcium group. 4) For calcium contents tibia contents tibia from anchovy treated group showed higher value than calcium-carbonate and tofu groups and the value was not significantly different from that of 0.5% calcium group. In femur NFDM, tofu and calcium-carbonate groups were not significantly different in their calcium content but 0.5% calcium group had higher level of calcium than 0.2% calcium groups. 5) The normalized values(NV) show that there was no significant differences in NV among 0.2% CaCO3 anchovy and tofu groups, while NV of NFDM group was significantly lower than that of calcium-carbonate group. NV of 0.5% calcium group was a little more than 50% of those in 0.2% calcium groups. Though the values obtained for the calcium bioavailability were somewhat variable among experimental products, it was demonstrated that anchovy and tofu are as good as NFDM for the dietary calcium provider when calcium intake is at marginal level.

• Korean Chemical Engineering Research
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• v.59 no.1
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• pp.118-126
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• 2021

The experiments to produce the vaterite type calcium carbonate were conducted for using the waste oyster shell as the recycling resources. Firstly, the oyster shell were calcinated at 800 ℃ for 24 h. Calcinated oyster shell were reacted with the nitric acid solution, and were diluted to 0.1 M Ca(NO3)2 solution. This solution was mixed with 0.1 M Na2CO3 contained 0.1 mol lysine/1 mol CaO at 20 ℃ and 600 rpm mixing condition for 1 h. The reaction products were identified to vaterite type calcium carbonate (84.5% vaterite, 15.5% calcite) by XRD and SEM analysis. Mean particle diameter was 6.87 ㎛, and the lysine content in calcium carbonate was analyzed to 0.1%.

• Journal of Soil and Groundwater Environment
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• v.18 no.5
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• pp.1-6
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• 2013

This study was performed to develop a method for quantitative analysis obtaining the amount of calcium carbonate minerals formed when Ca salts biomimetically reacted with carbon dioxide. There were two methods compared; 1) volumetric calcimeter method that determining the amount of released carbon dioxide after calcium carbonate minerals were acidified by 4N HCl and 2) Thermogravimetry-Differential Thermal Analysis (TG-DTA) adopting differential decomposition temperature breaking-up the structural link within calcium carbonate minerals. The comparisons were made by batch experiment (i.e., biocalcification process) along with control (i.e., nominal concentration of $CaCO_3$ prepared). For the control, TG-DTA took a minor root mean square deviation (RMSD) of 1.1~5.9 mg, whereas volumetric calcimeter exposed a greater RMSD of 28.3 mg. For the biocalcification, the amount of $CaCO_3$ was more precisely obtained for TG-DTA rather than that of volumetric calcimeter. It was decided that TG-DTA was more successfully used for quantitative analysis to observe the amount of calcium carbonate minerals derived from biocalcification.

• 한국생물공학회:학술대회논문집
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• 2000.04a
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• pp.203-206
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• 2000

Calcium carbonate $(CaCO_3)$ bead immobilized with alginate were developed as buffer system to enhance the cultivation efficiency of bifidobacteria. When Bifidobacteriuim longum KCTC 3128 and HLC 3742 were independently cultivated in 2.5-liter fermenter buffered the $CaCO_3$ bead, NaOH, $Na_2CO_3$, and $NH_4OH$. The proliferation of bifidobacteria and their storage stability were higher in culture broth buffered $CaCO_3$ beads than in culture broth buffered with NaOH, $Na_2CO_3$, and $NH_4OH$. Therefore, $CaCO_3$ bead may be useful as a buffer to enhance of the cultivation efficiency and viability of bifidobacteria.