• Resources Recycling
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• v.7 no.1
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• pp.27-33
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• 1998

A study on thc recovcry oi nickel from waste pickling solutions removed li-ee nil~ica cid and hydmflnoric acid is carried out with pulsed column extractor for thc industrial application. The ~esults show that thc Iron and chromium arc efteclively elunmatcd from the waste solution by precipitalion as the form of hydraxidc with thc adjustment of pH with CaCO;, whlle the nickel is not prcc~pitatcd. Thc cxlraction eficicncy ol nickel with column cxtraclor generally improves 8s the pulse velosity (product of amplmde and frequency) incrcascs, optimum pcrfarmancc typically occuring slightly below an amplihldefrecluency product which results in flooding the column because of excessive emulsiIicalian And the nickel loaded in the organic is erfeclively conce~~trtratebdy ZM H2S0,, ~ I It he stlipping stage. The solubility of NiSO, in the H,SO, solution dccreaaes w~th thc higher H,SO, concentralion and appears to be 55 grL in the 2M HSO* solulian.

• Food Science of Animal Resources
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• v.33 no.2
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• pp.214-220
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• 2013

The effects of different cations on its composition and flavor characteristics of pidan white and yolk produced with duck egg in comparison to its fresh egg were investigated. Mineral content such as calcium, magnesium, sodium and potassium were significantly increased in pidan yolk irrespective of its cations in pickle solution in comparison to the fresh yolk (P<0.05). It confirmed the migration of minerals from the pickling solution to the egg. However, calcium and magnesium was found lower in 0.2% $PbO_2$ treated pidan. Less pidan flavor compounds were generated in pidan white produced with the aid of 0.2% $PbO_2$. It confirmed that binding of lead prevent the maillard reaction in the pidan treated with $PbO_2$. Benzaldehyde, ketones, alcohol and acid found in the pidan white treated with 0.2% $ZnCl_2$ reveals that volatiles are generated most likely from maillard reaction. However, pidan yolk of both 0.2% $PbO_2$ and 0.2% $ZnCl_2$ showed higher generation of volatiles more likely from yolk lipids. Butanal, pentanal, hexanal, and heptanal are of those aldehydes found in 0.2% $ZnCl_2$ treated pidan yolk whereas hexanal is the only aldehyde detected in 0.2% $PbO_2$ treated pidan yolk. Thus, cations in the pickling solution affect the flavor characteristics of pidan white and yolk.

• Proceedings of the IEEK Conference
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• 2001.10a
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• pp.149-153
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• 2001

This paper describes on the fabrication of Fe-Co hydrophilic magnetic fluids from the waste pickling liquor of steel. By adding with HNO$_3$in the waste liquor oxidation is proceeded from Fe$^{3+}$ion at 6$0^{\circ}C$ with air blowing. Ultra-fine Co-ferrite particles with the mean particle size of 50 $\AA$ were produced at pH 12 after adjusting the ratio of Fe$^{3+}$Co$^{2+}$=7/3(wt%) and Fe-Co particles with the mean particle size of 94 $\AA$ were produced by reducing the Co-ferrite particle with H$_2$at the temperature of 50$0^{\circ}C$. After triple adsorption of oleic acid dodecyl benzene sulfonate(D.B.S.) and tetra methyl ammonium(T.M.A.) ions on the surface of Fe-Co particles Fe-Co hydrophilic magnetic fluid was produced by dispersing the Fe-Co particles in ethylene glycol solution. The magnetization of the Fe-Co hydrophilic magnetic fluid increased with increasing the Fe-Co concentration. The magnetic fluid containing 70% (g/cc) Fe-Co showed 73 emu/g in magnetization at the magnetic intensity of 10 kOe.kOe.e.

• Korean journal of food and cookery science
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• v.26 no.3
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• pp.263-271
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• 2010

The purpose of this study was to measure the antioxidant activity of yacon root and to manufacture yacon pickles for commercialization as a functional food. The total phenol content in yacon roots were the highest, 29.96 mg GAE/ 100 g, in the ethyl acetate fraction and the DPPH radical scavenging activity and ABTS radical scavenging activity was 37.07%, and 91.60%, respectively, in the ethyl acetate fraction. The optimum recipe for the pickling solution was determined to be vinegar, water and high fructose corn syrup, at 34%, 22% and 44%, respectively. The quality characteristics of yacon pickles using this solution were monitored during storage at $25^{\circ}C$ for 43 days. The pH value decreased to 2.98 (42 days) during storage and $^{\circ}Brix$ gradually increased during storage. The L-value decreased significantly during storage but there were no significant changes detected in the a and b values. No significant changes were detected in the hardness of the yacon pickles. According to the sensory evaluation, no significant changes in taste, texture and overall acceptance of yacon pickle were observed during storage. These results indicated that yacon was an excellent functional food in terms of its antioxidant activity and that pickling might be a promising methods to maintain the taste and quality of yacon during storage.

• Journal of the Korean institute of surface engineering
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• v.44 no.3
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• pp.82-88
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• 2011

A uniform chromium-free conversion coating treated with an alkaline phosphate- permanganate solution was formed on the AZ 31 magnesium alloy. The effect of acid pickling on the morphology and on the corrosion resistance of the alkaline phosphate-permanganate conversion coating was investigated. The chemical composition and phase structure of conversion coating layer were determined via optical microscopy, SEM, EDS, XPS and XRD. Results show that the conversion coatings are relatively uniform and continuous, with thickness 1.8 to $2.4\;{\mu}m$. The alkaline phosphate-permanganate conversion coating was mainly composed of elements Mg, O, P, Al and Mn. The conversion-coated layers were stable compounds of magnesium oxide and spinel ($MgAl_2O_4$). These compounds were excellent inhibitors to corrosion. The electrochemical corrosion behaviors of coatings in 3.5 wt.% NaCl solutions were evaluated by electrochemical impedance spectroscopy, potentiodynamic polarization technique. EIS results showed a polarization resistance of $0.1\;k{\Omega}$ for the untreated Mg and $16\;k{\Omega}$ for the alkaline phosphate-permanganate conversion treatment sample, giving an improvement of about 160 times. The results of the electrochemical measurements demonstrated that the corrosion resistance of the AZ 31 magnesium alloy was improved by the alkaline phosphate-permanganate conversion treatment.

• Journal of the Korean institute of surface engineering
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• v.26 no.1
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• pp.23-30
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• 1993

Iron component in wasted hydrochloric etching solutions from steel works were recovered by electrolysis. The electric conductances of the solutions, as the function of the bath temperature and the ferrousion concen-tration, were measured and the result of the original solution was K=(0.0012+0.0005$\times$10-3T-0.1160$\times$10-6T2)$\times$102S.m-1(T in $^{\circ}C$) The current efficiency was better for the bath using a soluble steel plate anode than for the bath using an insoluble platinized titanium one. Densed electrolytic iron having the purity of higher than 99.99% was ob-tained at the electrolysis conditions of the cathodic current density of 15A/dm2, the bath temperature of $70\pm$$5^{\circ}C$ and the ferrous ion concentration of about 100g/l. The morphologies of the deposited iron were observed by SEM.

• Applied Biological Chemistry
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• v.36 no.5
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• pp.339-345
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• 1993

To utilize effectively sardine as a material of pickled products, we investigated on processing of vinegar pickled sardine. The moisture, the crude ash and histamine contents showed a little change during vinegar pickling of salted sardine. The pH and viable cell counts decreased during vinegar pickling of salted sardine. The pickled sardine processed with vinegar seasoning solution mixed antioxidants was retarded in lipid oxidation during processing. The principal taste compounds of vinegar pickled sardine were organic acid (acetic acid), IMP and free amino acids such as histidine, lysine, glutamic acid and arginine. The vinegar pickled sardine was higher in the contents of limiting amino acids of cereal such as lysine, and 20 : 4 and polyunsaturated fatty acid such as 20 : 5 and 22 : 6 than those of other processed foods.

• Journal of the Korean institute of surface engineering
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• v.49 no.3
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• pp.231-237
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• 2016

This article reports a new chemical bath for preparing a mirror-like surface of AZ31 Mg alloy. In order to find an appropriate chemical polishing solution, four different acidic solutions of sulphuric acid, nitric acid, acetic acid and a specially designed mixture of nitric acid and acetic acid were investigated in view of the changes in surface appearance, roughness and dissolution rate of AZ31 Mg alloy. The surface scales on AZ31 Mg alloy were readily removed by all the acidic solutions, but a reflective surface was produced only by etching in the specially designed solution, and only after a specific etching time. The surface roughness increased with etching time in sulphuric acid, nitric acid, and acetic acid, but it lowered after a specific etching time in the specially designed mixture of nitric acid and acetic acid. Dissolution rate of the alloy in the specially designed mixture of nitric acid and acetic acid appeared to be more than twice than that in separate nitric acid or acetic acid. In this work, we recommend the mirror-like surface of AZ31 Mg alloy obtained by polishing for an optimum time in a mixture of nitric acid and acetic acid for following surface finishings, chemical conversion coating, electroplating, electrophoretic painting and anodizing treatment.

• Proceedings of the IEEK Conference
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• 2001.10a
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• pp.259-263
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• 2001

There are several steps such as slicing, lapping, chemical etching and mechanical polishing in the silicon wafer production process. The chemical etching step is necessary to remove damaged layer caused In the slicing and lapping steps. The typical etching liquor is the acid mixture comprising nitric acid, acetic acid and hydrofluoric acid. At present, the waste acid is treated by a neutralization method with a high alkali cost and balky solid residue. A solvent extraction method is applicable to separate and recover each acid. Acetic acid is first separated from the waste liquor using 2-ethlyhexyl alcohols as an extractant. Then, nitric acid is recovered using TBP(Tri-butyl phosphate) as an extractant. Finally hydrofluoric acid is separated with the TBP solvent extraction. The expected recovered acids in this process are 2㏖/l acetic acid, 6㏖/1 nitric acid and 6㏖/l hydrofluoric acid. The yields of this process are almost 100% for acetic acid and nitric acid. On the other hand, it is important to recover and reuse the metal values contained in various industrial wastes in a viewpoint of environmental preservation. Most of industrial products are made through the processes to separate impurities in raw materials, solid and liquid wastes being necessarily discharged as industrial wastes. Chemical methods such as solvent extraction, ion exchange and membrane, and physical methods such as heavy media separation, magnetic separation and electrostatic separation are considered as the methods for separation and recovery of the metal values from the wastes. Some examples of the application of solvent extraction to the treatment of wastes such as Ni-Co alloy scrap, Sm-Co alloy scrap, fly ash and flue dust, and liquid wastes such as plating solution, the rinse solution, etching solution and pickling solution are introduced.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.3
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• pp.295-303
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• 2017

Physicochemical and antioxidant activity characteristics of radish pickles added with different amounts of stevia leaf (0, 1.0, 2.0, and 3.0 g) were investigated. Radish slices ($4{\times}4{\times}4cm$) were salted with NaCl, soaked into pickling solution added with different amounts of stevia leaf, and then stored at $4^{\circ}C$ for 6 months. Throughout the whole storage periods, L and b values of radish pickles increased significantly with increasing amount of stevia leaf, whereas a value decreased. Hardness and strength increased significantly with increasing amount of stevia leaf during the storage period. Antioxidant compound contents and antioxidant activity increased significantly with increasing amount of stevia leaf. These results are expected to be useful in producing stevia leaf radish pickles with antioxidant activity and we propose the manufacture and commercialization of radish pickles added with 2.0 g of stevia leaf.