• Resources Recycling
• /
• v.16 no.1 s.75
• /
• pp.37-43
• /
• 2007

It was studied to prepare anhydrous magnesium chloride which could used as the raw material of a fused salt electrolysis of magnesium by dehydration of magnesium chloride hydrate. The dehydration was carried out in a tube furnace at $350{\sim}580^{\circ}C$. It was confirmed that magnesium chloride hydrate was oxdized to magnesia through the dehydration in ambient atmosphere, but anhydrous magnesium chloride could be obtained in hydrogen chloride gas atmosphere. And the crystallity of the product increased with increasing temperature and time of dehydration. All of the un-reacted hydrogen chloride gases which were generated during the dehydration in hydrogen chloride gas atmosphere could be recovered as hydrochloric solution, and it could be reused for chlorination of magnesia to prepare magnesium chloride hydrate.

• Transactions of the Korean Society of Mechanical Engineers B
• /
• v.39 no.11
• /
• pp.843-851
• /
• 2015

Among various ammonium salts and metal ammine chlorides used as solid materials for the sources of ammonia with solid SCR for lean NOx reduction, magnesium ammine chloride was taken up for study in this paper because of its ease of handling and safety. Lab-scale synthetic method of magnesium ammine chloride were studied for different durations, temperatures, and pressures with proper ammonia gas charged, as a respect of ammonia gas adsorption rate(%). To understand material characteristics for lab-made magnesium ammine chloride, DA, IC, FT-IR, XRD and SDT analyses were performed using the published data available in literature. From the analytical results, the water content in the lab-made magnesium ammine chloride can be determined. A new test procedure for water removal was proposed, by which the adsorption rate of lab-made sample was found to be approximately 100%.

• Food Science and Preservation
• /
• v.18 no.5
• /
• pp.678-683
• /
• 2011

The effects of coagulant types (magnesium chloride, calcium chloride, calcium sulfate, glucono-${\delta}$-lactone) on yield, quality properties and storability of astringent persimmon powder added tofu were investigated. Yield, hardness, chewness, crispness, and overall acceptability of tofu coagulated by glucono-${\delta}$-lactone were higher than those coagulated by the others. L value, a value, pH, soaking-solution turbidity, and total aerobic bacteria of glucono-${\delta}$-lactone coagulated tofu were lower than those coagulated by the others. Calcium sulfate and calcium chloride coagulated tofu showed relatively high L and b values. Magnesium chloride coagulated tofu had higher sensory score for firmness, taste, overall acceptability than calcium chloride and calcium sulfate coagulated tofu, but there was no significant difference between magnesium chloride and glucono-${\delta}$-lactone. The results suggested that glucono-${\delta}$-lactone and magnesium chloride were found to be the suitable coagulants for processing of the persimmon powder added tofu.

• Proceedings of the Korean Institute of Building Construction Conference
• /
• 2013.11a
• /
• pp.150-151
• /
• 2013

Recently, the internal space organization of the building changes to the frame construction and flat slab construction in the wall type structure. And the use of light weight panel changing the internal joint use easily is increased. Therefore, in this research, the length change characteristic that the magnesium chloride addition rate reaches to the magnesium curing body tries to be studied. It could confirm according to the length change specific result that the magnesium chloride amount of addition reaches to the magnesium oxide curing body to expand. And the thing described below was the large-scale expansion the magnesium oxide addition rate 60%. And it showed up as 50, 40, 30, 20, and order of 10s (%). It could look at to form the hydrate of the SEM picture result needle-shaped of the Hardened.

• Food Science and Preservation
• /
• v.19 no.1
• /
• pp.26-30
• /
• 2012

The effect of browning inhibitors on quality properties of fresh-cut strawberries was investigated. Half-cut strawberries were treated with dipping solutions alone and with combinations of 1% ascorbic acid, 1% citric acid, 1% sodium chloride, and 1% magnesium chloride, were packaged with low density polyethylene bags, and were kept for 24 hours at $4^{\circ}C$. The levels of oxygen and carbon dioxide in the packages of the samples treated with the combined solutions were the highest and the lowest, respectively. The loss of L value and flesh firmness of fresh-cut strawberries was retarded by the combined solutions than by the dipping solutions alone. The soluble solids and pH were not affected by the browning inhibitor. These results suggest that mixture of ascorbic acid, citric acid, sodium chloride, magnesium chloride may prevent browning and softening of fresh-cut strawberries.

• Journal of the Korea Organic Resources Recycling Association
• /
• v.30 no.1
• /
• pp.33-39
• /
• 2022

Batch experiments were conducted to find out the effects of various types of magnesium compounds on phosphorus recovery by magnesium ammonium phosphate (MAP) crystallization. The phosphorus recovery from the centrate of anaerobic digested sludge was performed using magnesium chloride, magnesium hydroxide and magnesium oxide under different pH (7.5, 8.0 and 8.5) and Mg/P molar ratio (1.0, 1.5, 2.0, 2.5) conditions. The phosphorus recovery rate increased with increasing pH and Mg/P molar ratio in all magnesium compounds. At pH 7.5, magnesium oxide showed the highest phosphorus recovery rate, followed by magnesium hydroxide and magnesium chloride. However, at pH 8.5, more than 90% of phosphorus recovery rate was obtained in all Mg/p molar ratios. Thus, it is expected that magnesium hydroxide and magnesium oxide are able to replace magnesium chloride as a magnesium source in terms of phosphorus recovery efficiency and cost.

• Journal of the Korean Home Economics Association
• /
• v.17 no.1
• /
• pp.12-19
• /
• 1979

Five kinds of soybean curd were propared with five coagulants, such as, calcium sulfate, calcium chloride, magnesium chloride, glucono delta lactone and acetic acid. The products were evaluated by the sensory and objective examination. Optimal concentrations of each coagulant were determined. Soybean curd preparation was also standardized. The textural characteristics of the five soybean curds which were made by the standard recipe were measured by a Texturometer and a Penetrometer. The results were as follows : 1. From the proliminary study, the optimal concentration of coagulants for the soybean curd preparation, as determined by the sensory evaluation was 1.84% of calcium sulfute, 1.05% of calcium chloride. 1.84% of calcium sulfute, 1.05% of calcium chloride. 1.84% of magnesium chloride, 1.97% of glucono delta lactone and 0.48% 11of acetic acid. 2. As the result of the sensory evaluation, the most acceptable soybean curd was determined to be one with acetic acid. Next, in order of accetability , were magnesium chloride, calcium chloride, glucono delta lactone, calcium sulfate soybean curds and commerical soybean curd. 3. Through the objective examination of the five soybean curds by a Texturometer and a Penetrometer, it was found out that, calcium sulfate soybean curd was the hardest and the hardness decreased in order of glucono delta lactone, magnesium chloride, calcium chloride, and acetic acid soybean curd. Acetic acid soybean curd, the most acceptable , was 0.47 TU ; and calcium sulfate soybean curd, the least acceptable, was 1.73 TU.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
• /
• 2007.06a
• /
• pp.546-547
• /
• 2007

Magnesium is widely used as a lightweight alloy for car engine components and case of cellular phone. Extraction technologies of magnesium are divided to fused salt electrolysis process and thermal reduction process. In this study, electrolysis magnesium is prepared by fused salt electrolysis process with magnesium chloride. We compared two kinds of mixed salt at 7V. As a result, 47% of current efficiency was obtained by electrolyzing KCl/NaCl/$MgCl_2$ mixed salt bath at $760^{\circ}C$, and purity of the prepared magnesium was over 98%. With this study, we can scale up fused salt electrolysis device and accumulate basic data which will be needed for designing an electrolysis cell.

• Journal of the Korean Wood Science and Technology
• /
• v.36 no.2
• /
• pp.73-78
• /
• 2008

Inorganic chemical treated wood was prepared by impregnation of calcium or magnesium chloride ($CaCl_2$ or $MgCl_2$) solution and immersion in saturated solution of ammonium fluoride ($NH_4F$) as a reactant in order to make an introduction of a refractory fluorides with fungicidal and insecticidal effects in wood. The weight percent gains (WPGs) were increased with increase in concentration of calcium chloride or magnesium chloride solution, and were higher in treatment with calcium chloride than with magnesium chloride. Inorganic substances were produced mainly in the lumina of tracheides. These substances were proved to be the calcium fluoride or magnesium fluoride by the energy dispersive X-ray analyzer in conjunction with a scanning electron microscope (SEM-EDX). The treated wood showed good decay resistance because the weight losses were hardly occurred by the test fungi such as Tyromyces palustris and Trametes versicolor. The fire resistance effect was superior to the treated wood compared with that of the untreated wood.

• Applied Biological Chemistry
• /
• v.37 no.5
• /
• pp.370-378
• /
• 1994

Soybean curd added with 40% of cow’s milk was prepared with eight coagulants such as calcium acetate, calcium lactate, calcium chloride, calcium sulfate, magnesium chloride, glucono-delta lactone (GDL), acetic acid and lactic acid. The curd products were evaluated by the chemical composition, coprecipitation porperties, mineral content, yield, color and textural characteristics. The lowest concentrations for protein coprepitation were 0.3% (v/v) for calcium salts, 0.4% (v/v) for magnesium chloride, 0.2% (v/v) for organic acids. Turbidity and crude protein of whey were markedly decreased at these concentrations. The optimal concentrations of coagualnts used for soybean curd preperation were 1.2% (v/v) for calcium acetate, calcium sulfate and calcium lactate, 1.0% (v/v) for calcium chloride and GDL, 0.8% (v/v) for magnesium chloride and lactic acid, 0.6% (v/v) for acetic acid. It was observed that of the eight coagulants tested, calcium chloride provided a satisfactory curd in quality. Calcium content of soybean curds by the calcium salt coagulants was higher than that by organic acid coagulants. Through the examination on the textural properties by a texturemeter was found out that acetic acid treated soybean curd among the organic acids, calcium salts and magnesium chloride treated curds had very high hardness value. All the curd products prepared in this experiment had a pale yellow color as affected by the value of L (lightness), a (redness) and b (yellowness). Although the colorimetric readings showed that the soybean curds prepared with the organic acids had higher L value but lower a and b value in comparison to calcium salts and magnesium chloride treated curds.