• Resources Recycling
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• v.23 no.3
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• pp.30-36
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• 2014

A large amount of waste copper slag containing about 35 ~ 45% iron has been generated and discarded every year from pyrometallurgical processes for producing copper from copper concentrate. Thus, recovery of iron from the waste copper slag is of great interest for comprehensive use of mineral resource and reduction of environment problems. In this study, a physico-chemical separation process for upgrading iron from the waste copper slag discharged as an industrial waste has been developed. The process first crushes the waste copper slag below 1 mm (first crushing step), followed by carbon reduction at $1225^{\circ}C$ for 90 min (carbon reduction step). And then, resulting material is again crushed to $-104{\mu}m$ (second crushing step), followed by wet magnetic separation (wet magnetic separation step). Using the developed process, a magnetic product containing more than 66 wt.% iron was obtained from the magnetic separation under a magnetic field strength of 0.2 T for the waste copper slag treated by the reduction reaction. At the same conditions, the percentage recovery of iron was over 72%. The iron rich magnetic product obtained should be used as a iron resource for making pig iron.

• Research in Community and Public Health Nursing
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• v.8 no.1
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• pp.31-44
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• 1997

The purpose of this study was to measure and determine the relationship of femoral neck and lumbar bone mineral density with their and related factors. It were measured and determined the relationships among bone mineral density, bone mineral content in the lumbar and femoral neck, muscle strength (arm, back, leg), muscle endurance, instrumental activity of daily living (IADL), quality of life, cognitive perceptual variables(self efficacy, perceived health status), age, age at menopausal period. The twenty five subjects participating in this study consisted of twelve males and thirteen females at a C-institution in Chung Buk province. The mean age of subjects was 73.64 years. The data was collected from August, 1993 to September, 1993. The data was analyzed with $x^2-test$, t-test, Correlation, multiple regression using a SPSS pc+ program. 1. The mean femoral neck bone mineral density was $0.636g/cm^2$, 66.7% of young bone mineral density, the mean lumbar($L_2-L_4$) bone mineral density was $0.807g/cm^2$, 79.86% of young bone mineral density. The mean fermoral neck bone mineral content was 2.906g and the mean lumbar bone mineral content was 36.898g. 2. The mean muscle strength was 17.14kg(grip strength), 32.05kg(back lift strength), 17.14kg (leg lift strength) and the mean muscle endurance was 9.92times. 3. Men showed a significantly higher score (p<0.01) in muscle strength and muscle endurance than women, as well as a significantly higher score on self efficacy and perceived health status(p<0.05). 4. The femur neck bone mineral density had a significant correlation(p<0.0l) with leg lift strength, back lift strength, and their was a significant correlations (p<0.05) with arm strength and muscle endurance. Lumbar ($L_2-L_2$) bone mineral density had a significant correlation(p<0.05) with muscle endurance, grip strength and IADL. 5. With the multiple regression analysis the most significant predictor for lumbar bone mineral density were IADL, the most significant predictor for femoral neck bone mineral density was leg strength. This study concluded: As the mean bone mineral density and bone mineral content were low, the aged showed osteopenia. Bone mineral density, muscle strength and IADL were correlated. The aged could pro mote muscle strength, bone mineral density and IADL through Leg Press exercise which was safe and efficient for the aged. This Leg Press exercise contributed to prevention of osteoporosis and promoted the health of the aged.

• Resources Recycling
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• v.31 no.2
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• pp.3-11
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• 2022

Owing to the global development of high-strength alloys and renewable energy industries, the demand for vanadium, a key raw material in these industries, is expected to increase. Until now, vanadium has been recovered as a by-product of the industry, but interest in its direct recovery from minerals has increasing with its significantly increasing demand. In particular, the recovery of vanadium from stone coal ore and vanadium titano-magnetite (VTM) containing vanadium has been actively researched in China, which has the largest reserves and production of vanadium in the world. In Korea, a large amount of VTM also occurs in the northern part of Gyeonggi-do, and fundamental research and technical development is being conducted to recover vanadium. It is necessary to understand the current status of the separation technology used worldwide to satisfy the demand for metals such as vanadium, which currently depends on imports.

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.515-525
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• 2006

Survey was done to total 250 people to analyze characteristics of water quality in 5 widely used mineral water springs-(Teajosan(a), Leechungmukong(b), Onju(c), Yeongin(d), Crown(e))-in Chung-nam area and local mineral water usage. And the content of mineral and physico-chemical properties were compared in 5 sites. The largest users of mineral water spring was $40{\sim}50's$ of ages. Among those mineral water spring users, 52.5% had regular dietary habit and 32% showed improvement in lift habit after using mineral water spring. The mineral water spring users were engaged in student, housewife, professional, self-employed, etc. Those who were highly interested in health were likely to use mineral spring water more often regardless of age and occupation. Five mineral water springs differed in contents of mineral. The average content of minerals was $Ca\;28.5mg/{\ell},\;K\;1.5mg/{\ell},\;Mg\;5.3mg/{\ell},\;Na\;14.3mg/{\ell}$. 'K index' was an indicator of healthy water, and 'O index' was an indicator of tasty water. According to K indek and O index, waters of a b, c and e area were classified as 'tasty and healthy water', and water of e area had the highest values in both K and O index d area was classified as 'tasty water.'

• Korean journal of food and cookery science
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• v.33 no.3
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• pp.292-299
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• 2017

Purpose: The present study explored cookie making performance using Jeju magma seawater to elucidate the effects of minerals in water on quality of baked goods. Methods: Seven water samples were analyzed for their mineral content, pH and water hardness. Starch pasting properties of flour in water samples was analyzed using RVA, and cookie making performance using water samples was evaluated with the AACCI wire-cut cookie baking method. Quality of cookies was measured by weight loss during baking, cookie geometry, color, and firmness. Results: Hardness of water samples ranged from 0-4200, and mineral content was in the order of magma seawater > 100% ED mineral water > 50% ED mineral water > 10% ED mineral water > tap water > Samdasoo > distilled water. RVA results showed that water hardness exhibited significant relationships with pasting temperature (p<0.05, R=0.863), peak viscosity (p<0.001, R=0.944), final viscosity (p<0.05, R=0.861), and setback (p<0.05, R=0.782). Cookie baking results showed that cookie diameter increased in the order of magma seawater < 100% ED mineral water < 50% ED mineral water < 10% ED mineral water $\approx$ tap water < Samdasoo < distilled water. Conclusion: As mineral content in water increased, flour pasting temperature and viscosity increased, whereas cookie diameter decreased with color fading. However, cookies formulated with 50% ED mineral water showed similar cookie geometry and texture to those with tap water. Therefore, controlling the mineral content of water can be successfully applied to produce mineral-enriched cookies.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.1
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• pp.119-125
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• 2005

A kind of mineral water obtained from the basing of deep under the sea was reported to have a characteristic mineral composition and its effect on the quality of Kimchi was evaluated in this study. Kimchi samples were prepared with NaCl and the mineral water under rock floor as sources of salt together with fermented seafoods and fermented at 20 for 6 days. The qualities of Kimchi were evaluated by analyzing the pH, acidity, number of viable cell, lactic acid bacteria, sensory properties and texture profiles during fermentation. The pH and total acid contents were not different among Kimchi samples. The microbiological changes were not observed in the samples. The sensory scores of Kimchi containing NaCI and fermented sandlance sauce, and of Kimchi containing the mineral water under sea rock floor with fermented seafoods were significantly higher than those of the others. On the other hand, Kimchis prepared with NaCl alone or mineral water under sea rock floor alone earned the lowest sensory scores among the tested samples with an exception of firmness of the sample made with the mineral water. As the Kimchi fermentation proceeds, the hardness value of Kimchi prepared with the mineral water became higher than that of Kimchi with NaCl. This study suggests that the mineral water under sea rock floor could be useful to keep the texture of Kimchi firm during the fermentation.

• Journal of the Korean Home Economics Association
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• v.29 no.3
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• pp.61-69
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• 1991

The relationships between nutrients intake, physical activity and bone mineral density were investigated in 19 elderly men aged 71-80 years. A trained nutritionist interviewed usual dietary intake and daily activity with a questionnaire, and bone mineral density was measured at the lumbar spine and three regions of the proximal femur (femur neck, Ward's triangle and trochanter) with a Luna DP3 dual photon absorptiometry. The correlations between dietary calcium intake and bone mineral density at the lumbar spine and trochanteric region were significant at P<0.05 and P<0.01 level respectively. the significant correlations were also found between vitamin A(P<0.005), riboflavin(P<0.01), and ascorbic acid(P<0.05) intake and bone mineral density at these sites. Higher physical activity was associated with greater bone mineral density of four sites, but this was not significant. But there were significant relationships between total energy expenditure and bone mineral density of the lumbar spine(P<0.01), femur neck (P<0.05) and Ward's triangle(P<0.05). In this study the results revealed that bone mineral density of the lumbar spine and trochanteric region were associated with dietary calcium intake. And bone mineral density of the femur neck and Ward's triangle were related to physical activity but not to nutrients intake. In conclusion, dietary calcium intake seems to be a important factor for greater bone mineral density. Further evidence will be needed that physical activity protects against bone fracture and osteoporosis in the edlerly.

• Journal of Community Nutrition
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• v.4 no.3
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• pp.195-201
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• 2002

The purpose of this study was to examine the effects of dietary calcium supplementation and exercise on bone mineral density and bone mineral content of growing female rats. The exercise and control group were fed a diet containing 0.5% calcium and Ca supplementation group were fed a diet containing 1.0% calcium diet. The exercise group ran on a rodent treadmill (speed of 15m/min for 30 min) three days per week during the 3-week study period. Bone mineral density (BMD) and bone mineral content (BMC) of spine and femur were determined by using dual energy x-ray absorptiometry (FIXI-mus, GE Lunar Radiation Cooperation, Madison, WI, USA). The exercise group had significantly greater (6.25%) spine BMD compared to the nonexercise group and the exercise group had but not significantly greater spine BMC (7.1%) compared to nonexercisers. Femur BMD and BMC divided by the rats final body weight appears to have a higher BMD (7.5%) and BMC (4.5%) in the exercise group, which indicates that exercise had a positive influence on femur bone mineral density and bone mineral content. The supplementation of calcium did not significantly affect spine and femoral BMC and BMD for the 3 weeks experimental period. It can be concluded that when calcium intake meets the recommended, exercise is beneficial for acquisition of spine bone mineral density in young growing female rats. (J Community Nutrition 4(3) : 195∼201, 2002)

• Journal of Soil and Groundwater Environment
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• v.28 no.4
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• pp.1-5
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• 2023

In the fabrication of magnetic adsorbent by incorporating iron species on base materials with layered structure, there can be a potential loss of adsorption capacity from the penetration of dissolved iron species into the structure. This work newly synthesized a magnetic adsorbent by incorporating nano magnetite and glucose into layered metal sulfide via hydrothermal treatment, and tested the removal efficiencies of cesium ions (Cs⁺) by the adsorbents fabricated under different conditions (final temperature and glucose mass ratio). As a result, the optimal fabrication condition was found to be mass ratio of 1 (layered metal sulfide): 0.1 (nano magnetite): 0.4 (glucose) and final temperature of 160℃. As-prepared adsorbent possessed good adsorption ability of Cs⁺ (54.8 mg/g) without a significant loss of adsorption capacity from attaching glucose and nano magnetite onto the surface.

• The Korean Journal of Quaternary Research
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• v.21 no.2
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• pp.56-57
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• 2007