• Resources Recycling
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• v.15 no.2 s.70
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• pp.32-36
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• 2006

Magnesium has been used as light and functional material, and its demand is increasing as a material for automobile engine and for mobile phone or notebook PC case. Fused salt electrolysis and thermal reduction are regarded as main methods for the extraction of magnesium, and choice for the method is firstly according to raw material. In this study, magnesium metal is obtained by an electrolysis of magnesium chloride. Two types of fused salt mixtures were used as electrolyte and electrolyzed at 7V with a graphite anode having the same depth, and their results were compared with each other. A mixed salt of $KCl/NaCl/MgCl_2$ was the more effective than $KCl/NaCl/CaCl_2/CaF_2/MgCl_2$ in current efficiency through the experiments at $760^{\circ}C$. Purity of the prepared magnesium metal was above 98%. Some basic data for scale-up of the magnesium electrolysis equipment, which would be necessary for a commercialization, could be obtained.

• Journal of Nutrition and Health
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• v.40 no.6
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• pp.500-508
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• 2007

The purpose of this study was to investigate the influence of mixed NaCl-KCl salt on sodium intake and urinary excretion of sodium and potassium. In this study, 3-day food records for pre-experimental diet and 24-hr urine collected for 2-days, 6-day experimental diet food and 24-hr urine were used to evaluate the relationship between Na metabolism. In the experimental diet food, mixed NaCl-KCl salt was added. During the pre-experimental diet period, intakes of Na and K were 178.2 mEq and 56.4 mEq, respectively. The urinary excretion of Na and K in 24-hr were 139.6 mEq, 27.7 mEq, respectively and urinary Na/K ratio was 6.6. During the experimental diet period, intakes of Na and K were 130.2 mEq and 120.4 mEq, respectively. The urinary excretion of Na and K in 24-hr were 100.2 mEq, 37.1 mEq, respectively and urinary Na/K ratio was 2.8. According to this study, it is concluded that mixed NaCl-KCl salt diet decreased the intake of Na, and increased the intake of K.

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

• Microbiology and Biotechnology Letters
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• v.19 no.2
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• pp.200-207
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• 1991

Jariieot is a local food prepared by fermentation of salted fish, Chromis notatus. Since its NaC' content is around 20% like other fermented seafoods, reduction NaCl concentration is desirable to minimize the risk of health hazard. Addition of KCl and enrichment of lactic acid fermentation were attempted to solve the problems resulting from low salt concentration. NaCl and KCl were added to a fish, Chromis notatus simultaneously at concentrations of 10 to 4% and 5 to 2%, respectively. Lactic acid bacteria and glucose at final concentration of 2% were also mixed with the above-salt treated fish to prepare jarijeot. The jarijeot was examined periodically for chemical changes during aging and compared with reference jarijeot containing only 20% of NaCl to find out an appropriate method for quality improvement. The content of ATP and its related compounds was not affected by the concentration of NaCl or the presence of lactic acid bacteria. Nearly no difference in contents of free amino nitrogen, trimethylamine oxide, trimethylamine and volatile basic nitrogen was observed between the jarijeot containing 20% of NaCl only and that containing 10% of NaCl, 5% of KCl, 2% of glucose and cells of Pediococcus halophilus. Moreover, sensory evaluation of both kinds of jarijeots revealed almost the same scores. The number of cells of P. halophilus was maintained at concentration of $10^5$cell/ml for 60days' fermentation in the above mentioned jarijeot containing 10% of NaCl. Its pH was dropped down to 4.2. Accordingly it is possible to prepare jarijeot enriched with lactic acid bacteria if KCl and glucose are added at concentration of 5% and 2%, respectively, in addition to NaCl at a final concentration of 10%.

• Clean Technology
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• v.3 no.2
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• pp.74-86
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• 1997

Recently the treatment of industrial wastes by membrane processes has drawn much attention due to increasing demands for clean technology. In the process investigated in this study, metal species in the acidic wastes are precipitated as metal hydroxide forms in a neutralization tank, and acid and base solutions are regenerated by water-splitting electrodialysis(WSED) to be reused in the process. Material balances of the processes for treating pickle liquor and mixed wastewater were calculated to explain conceptual design of the process. Experiments for neutralization precipitation with KOH and NaOH for mixed wastewater were carried out to precipitate metal hydroxide and to recover salt solution as supernatant. Also WSED of the salt solutions producing acid and base was tested in 2 or 3 compartment stacks using KCl and NaCl to investigate the effects of stack configurations on the WSED performance.

• Journal of Electrochemical Science and Technology
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• v.14 no.3
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• pp.205-214
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• 2023

Soil salinity is becoming one of the most devastating environmental hazards over the years. Soil investigation involves fast, low cost and non disturbing methods to measure soil characteristics for both construction projects as well as for agricultural use. The electrical resistivity of saline soils is greatly governed by salt concentration and the presence of moisture in soil matrix. Experimental results of this investigation highlight that there is a significant relationship between the electrical resistivity of soil samples mixed with chloride solutions (NaCl, KCl, and MgCl₂) at various concentrations, and soil physical properties. Correlations represented by quadratic functions were obtained between electrical resistivity and soil characteristics, namely, water content, degree of saturation and salt concentration. This research reveals that the obtained correlations between electrical resistivity, salt concentration, water content and degree of saturation are effective for predicting the characteristics of salt affected soils in practice, which constitute a governing element in the assessment of saline lands sustaining infrastructure.

• Journal of the Korean Ceramic Society
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• v.42 no.10 s.281
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• pp.672-677
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• 2005

In this study we prepared the Sr-ferrite powders and magnet by a molten salt method using the (NaCl+KCl) salt mixture. Starting materials of $Fe_{2}$$O_{3}$ and Sr$Co_{3}$ were mixed as the molar ratio of 5.70:1, and 0.08 mol$ \% $ $Al_{2}$$O_{3}$, 0.10 mo1$ \% $ Si$O_{2}$ and 0.12 mo1$ \% $ CaO were added as additives. Sr-ferrite powders synthesized at the reaction temperatures of 800$\∼$1200$ ^{\circ}C $ showed the typical M-type hexagonal ferrite phase, and hexagonal plate-like morphology with uniform distribution of 1$\∼$3 $\mu$m particle size. The bulk density of the sintered Sr-ferrite magnet prepared with powders by the molten salt method showed the maximum density of 4.82 g/$cm^{3}$ at the sintering temperature of 1200$^{\circ}C $. The maxima of remanent flux density (Br, 45 emu/g) and coercive force (iHc, 3.75 kOe) occurred at the sintering temperatures of 1150$ ^{\circ}C$ and 1200$^{\circ}C $.

• Journal of Food Hygiene and Safety
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• v.4 no.1
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• pp.37-44
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• 1989

The present work was to study the changes of nonvolatile amines and microorganism in fermentation of anchovy during 12 weeks with addition of various concentration of sodium chloride. Changes of histamine occured significantly during fermentation of anchovy with 10, IS, 20% salt and 10% mixed salts (5.0% NaCl+5.0% KCl). A maximum histamine content was observed in anchovy fermented for 6 weeks while the change of histamine content was not with addition of 20% sodium chloride. Tyramine was found at highest contents in the fermented anchovy of 10% mixed salts and increased markedly in all anchovy fermented for 8 weeks. Cadaverine content was higher in fermented for all fermentation periods than in raw. During fermentation cadaverine contents increased significantly in fermented with 10% mixed salts. In contrast with that, fermented anchovy with 20% sodium chloride had very low those content and high sodium chloride concentration had influenced on amine formation. Although the highest content of putrescine was observed in fermented for 8 weeks, those content was not changed significantly during fermantation. The growth of Microflora, Achromobacter, Aeromonas and Pseudomonas were found in the in itial fermantation and Micrococus, Pediococcus, Lactobacillus and Saccharomyces were found during all fermentation periods.