• Food Science and Preservation
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• v.20 no.1
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• pp.76-80
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• 2013

This study investigated the textural changes after the calcium-pectin bonding of ginseng roots and their vinegar and calcium solution immersion. The strength and breakdown of the ginseng roots increased according to the increase in the calcium carbonate concentration, with the highest in the 0.7~1.0% calcium carbonate. The hardest and softest ginseng roots were obtained in the 1.0% calcium carbonate concentration. The strength, brittleness and hardness of the ginseng roots that were soaked in 1% calcium carbonate and 5~6% acidity vinegar continued to increase with the long-term storage of the ginseng root drink. The softness of the ginseng root that was dipped in 5% acidity vinegar with 1.0% calcium carbonate decreased with the long-term storage of the ginseng root drink. Thus, calcium and vinegar immersion of ginseng roots could prevent softening and clouding during the long-term storage of the ginseng root drink.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.6
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• pp.559-564
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• 2016

We investigated the effect of calcium carbonate on the quality of wine obtained from Gaeryangmerou (Vitis. spp.), grapes, which are commonly used in wine making in Korea. Alcoholic fermentation was carried out at $25^{\circ}C$, for 7 days in the presence of 0.1%, 0.2%, and 0.3% calcium carbonate. As calcium carbonate concentration increased, the pH of wine increased, while its total acid content and redness decreased. Calcium carbonate treatment during precipitation and aging is more effective than during fermentation. Concentrations of alcohol, total anthocyanin, polyphenol, and tannin showed no significant differences between controls and deacidified groups. Tartaric and malic acids were found to be the major acids in Gaeryangmerou wine. Calcium carbonate reduced total acidity by precipitating tartaric acid. In the sensory evaluation of the acidity, and overall acceptability, wine treated with 0.1% calcium carbonate was the best. Higher calcium carbonate concentration, was associated with greater reduction in total wine acidity. However, it is necessary to maintain the calcium carbonate concentration within 0.1% since excessive amounts of calcium carbonate can have a negative effect on wine quality.

• Journal of the Korean Geotechnical Society
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• v.28 no.3
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• pp.67-75
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• 2012

This paper presents an environment-friendly sand cementation method by precipitating calcium carbonate using plant extracts. The plant extracts contain urease like $Sporosarcina$ $pasteurii$, which can decompose urea into carbonate ion and ammonium ion. It can cause cementation within sand particles where carbonate ions decomposed from urea combine with calcium ions dissolved from calcium chloride or calcium hydroxide to form calcium carbonate. Plant extracts, urea and calcium chloride or calcium hydroxide were blended and then mixed with Nakdong River sand. The mixed sand was compacted into a cylindrical specimen and cured for 3 days at room temperature ($18^{\circ}C$). Unconfined compression test, SEM and XRD analyses were carried out to evaluate three levels of urea concentration and two different calcium sources. As urea concentration increased, the unconfined compressive strength increased up to 10 times those without plant extracts because calcium carbonate precipitated more, regardless of calcium source. It was also found that the strength of specimen using calcium chloride was higher than that of specimen using calcium hydroxide.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.2
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• pp.195-200
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• 2009

This study was performed to investigate the quality characteristics and antioxidant activity of garlic yanggaeng added with several calcium sources (calcium carbonate, calcium citrate, calcium lactate, mixed calcium and calcium powder). The pH and lightness of calcium-added garlic yanggaeng decreased compared with control. Lightness of garlic yanggaeng added with calcium lactate, calcium carbonate and calcium powder was similar with that of control. As for texture profile analysis, hardness of garlic yanggaeng added with calcium lactate, calcium carbonate and calcium powder was increased compared to control. The antioxidant activities determined by DPPH and hydroxyl radical scavenging activities of the garlic yanggaeng added with calcium lactate, calcium carbonate and calcium powder were significantly higher than those of control. The pungent and taste of garlic were reduced in garlic yanggaeng added with calcium lactate, calcium carbonate and calcium powder. Consumer test showed that the score of overall acceptance was higher in the garlic yanggaeng added with calcium lactate and calcium carbonate, compared to those of other calcium sources. Based on these results, it was suggested that garlic paste added with calcium carbonate or calcium lactate may be useful materials to improve quality of garlic yanggaeng.

• Korean Chemical Engineering Research
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• v.55 no.1
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• pp.1-6
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• 2017

More addition of calcium carbonate in printing paper allows savings of the wood fibers and the drying energy. Pre-flocculation of GCC (ground calcium carbonate) using functional polymers was known as the best available technology to make high loaded paper until now, and it allowed less reduction of the paper essential properties such as tensile strength and smoothness at higher GCC content. However, pre-flocculated GCC became unstable in size under the continued agitation in the mill. Therefore, pre-flocculation method was modified in such a way that the in-situ calcium carbonate was formed between the GCC particles of the pre-flocculated GCC, and the resultant became more stable in size, which we named as HCC (hybrid calcium carbonate). HCC turned out to make high tensile strength and smoothness as much as the pre-flocculated GCC and gave much better size stability against stirring. Furthermore, HCC gave high bulk that pre-flocculation could not make.

• Geomechanics and Engineering
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• v.17 no.5
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• pp.465-473
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• 2019

Biocementation due to the microbially induced calcium carbonate precipitation (MICP) process is a potential technique that can be used for soil improvement. However, the effect of biocementation may be affected by many factors, including nutrient concentration, bacterial strains, injection strategy, temperature, pH, and soil type. This study investigates mainly the effect of chemical concentration on the formation of calcium carbonate (e.g., quantity, size, and crystalline structure) and unconfined compressive strength (UCS) using different treatment time and chemical concentration in the biotreatment. Two chemical concentrations (0.5 and 1.0 M) and three different treatment times (2, 4, and 8 cycles) were studied. The effect of chemical concentrations on the treatment was also examined by making the total amount of chemicals injected to be the same, but using different times of treatment and chemical concentrations (8 cycles for 0.50 M and 4 cycles for 1.00 M). The UCS and CCC were measured and scanning electron microscopy (SEM) analysis was carried out. The SEM images revealed that the sizes of calcium carbonate crystals increased with an increase in chemical concentrations. The UCS values resulting from the treatments using low concentration were slightly greater than those from the treatments using high concentration, given the CCC to be more or less the same. This trend can be attributed to the size of the precipitated crystals, in which the cementation efficiency increases as the crystal size decreases, for a given CCC. Furthermore, in the high concentration treatment, two mineral types of calcium carbonate were precipitated, namely, calcite and amorphous calcium carbonate (ACC). As the crystal shape and morphology of ACC differ from those of calcite, the bonding provided by ACC can be weaker than that provided by calcite. As a result, the conditions of calcium carbonate were affected by test key factors and eventually, contributed to the UCS values.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.47 no.4
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• pp.76-80
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• 2015

In filler loaded paper, the size of the filler affects its strength, optical and surface properties. As the size of the filler increases, tensile strength and bulk usually increases, opacity decreases, and smoothness becomes worse. Pre-flocculation of GCC (grounded calcium carbonate) makes large diameter flocs at aqueous medium that consists of multiple GCC particles, but they collapse to 2-dimensional shape in dried paper and makes low bulk paper. The hybrid calcium carbonate (HCC) that was made by in-situ $CaCO_3$ formation between GCC in aqueous medium made high bulk paper without harming tensile strength, bulk, opacity, and smoothness. The GCC that has equivalent size as HCC failed to make high opacity and smoothness as much as HCC.

• Journal of Microbiology and Biotechnology
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• v.23 no.5
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• pp.707-714
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• 2013

Microbially induced calcium carbonate precipitation (MICCP) is a naturally occurring biological process that has various applications in remediation and restoration of a range of building materials. In the present investigation, five ureolytic bacterial isolates capable of inducing calcium carbonate precipitation were isolated from calcareous soils on the basis of production of urease, carbonic anhydrase, extrapolymeric substances, and biofilm. Bacterial isolates were identified as Bacillus megaterium, B. cereus, B. thuringiensis, B. subtilis, and Lysinibacillus fusiformis based on 16S rRNA analysis. The calcium carbonate polymorphs produced by various bacterial isolates were analyzed by scanning electron microscopy, confocal laser scanning microscopy, X ray diffraction, and Fourier transmission infra red spectroscopy. A strain-specific precipitation of calcium carbonate forms was observed from different bacterial isolates. Based on the type of polymorph precipitated, the technology of MICCP can be applied for remediation of various building materials.

• Journal of Korean Society on Water Environment
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• v.26 no.3
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• pp.525-531
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• 2010

To figure out the importance of temperature on electrochemical properties in water environment, calcium carbonate, one of important substances in water chemistry, was chosen to make suspensions. The result of electrokinetic potential of calcium carbonate suspensions revealed that it tended to increase as temperature increased. In addition, electrokinetic potential was negatively increased as suspensions became more basic. Its isoelectric point was ca. 7 regardless of temperature. The adsorption of hydrogen ions on calcium carbonate particles followed endothermic reaction. This result was verified by continuously measuring pH as adding HCl solution in calcium carbonate suspension. It explained that suspensions' potential was determined by DLVO theory which calculated total interaction energy between particles. Suspensions' total interaction energy was proportional to the value of electrokinetic potential. Furthermore, total interaction energy between particles increased as suspensions' temperature was increased.

• Journal of Industrial Technology
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• v.21 no.A
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• pp.251-256
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• 2001

This research is focused on an improvement of additional value of high grade limestone. To obtain the basic data of precipitated calcium carbonate(PCC), studies of physical properties of limestone, calcination and hydration characteristics, the characteristics to manufacture quick lime, hydrated lime, ground calcium carbonate and precipitated calcium carbonate were performed. In the carbonation process, formation of rombohedral must be kept under $10^{\circ}C$ for reaction. Although the temperature of reaction of lime milk was limited under $30^{\circ}C$ for a colloidal PCC manufacture, over $50^{\circ}C$ for spindle type PCC. The recommended reaction conditions for colloidal PCC are $20^{\circ}C$ of reaction temperature, 4% of $Ca(OH)_2$ concentration, 1000rpm of stirring rate and 200ml/min of $CO_2$ gas flow rate.