• Resources Recycling
• /
• v.16 no.2 s.76
• /
• pp.3-11
• /
• 2007

It is to review the current status of magnesium smelting. Raw materials for magnesium source, worldwide production and producers of metallic magnesium, Korean magnesium markets and some important extraction technologies were reviewed. The magnesium extraction technologies were described according to the two major reduction methods: the fused salt electrolysis and the thermal reduction method. Also, the research on the extraction of magnesium from magnesite which has been being carried out at KIGAM was briefly introduced with discussing the related topics on the recycling of the chlorine and the hydrogen chloride gas used in the process.

• Proceedings of the Korea Committee for Ocean Resources and Engineering Conference
• /
• 2003.10a
• /
• pp.24-29
• /
• 2003

Deep sea water has cold temperature, abundant nutrients and minerals, and good water quality that is pathogen-free and stable. Compared with surface water, deep sea water contains more nutrition salt, such as nitrogen and phosphor. Moreover, if has the good balance of minerals. Because of the ability of the spray drying process to produce a free-flowing power considering of spherical particles with a well-defined size distribution and the rapid drying times for heat-sensitive material, spray drying is attractive for a wide range of applications spray drying is a unique unit operation in which powders are produced from a liquid feed in a single processing step. Key component of the process are atomizer, spray chamber. Design of spray chamber should be based on the atomizer type, the production rate, and the particle size required. Because of the complex processes taking place during spray drying, traditional design method are based on pilot-plant tests and empirical scale-up rules. Modern technique such as CFD have a role to play in design and troubleshooting.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.27 no.6
• /
• pp.1071-1076
• /
• 1998

Threetypes of Korean traditional kimchi were prepared using green onion, leek or godulbaegi as raw materials and stored at 5oC and 20oC for 13 days. Changes in salt and ascorbic acid contents, pH and total acidity as well as the relationship of the decomposition of chlorophylls and the production of their derivatives were investigated. For the all kimchi samples tested, salt content was not significantly changed during storage at both temperatures, whereas pH and total acidity were decreased and increased, respectively. Especially their remarkable changes were shown at the third day of storage. Ascorbic acid content was remained at high level in the leek kimchi for the experimental period at both storage temperatures, meanwhile godulbaegi kimchi retained the least amount of ascorbic acid. Chlorophylls were decomposed to pheophytin and pheophorbide during storage at both storage temperatures, and this phenomenon was apparent at the third day of storage. Reduction of chlorophylls and increasements of its decomposed products such as pheophytin and pheophorbide were the least in leek kimchi and the greatest in godulbaegi kimchi during storage at both temperatures. These results indicate that decomposition of chlorophylls in kimchi and increasements of pheophytin and pheophorbide were closely related to the ascorbic acid content in kimchi.

• Proceedings of the Korean Society of Propulsion Engineers Conference
• /
• 2005.11a
• /
• pp.229-232
• /
• 2005

The study on the improvement of manufacturing process of RJ-4 liquid fuel that have high flash point, was carried out. In preparing of RJ-4 using commercially available MCPD, 1st, 2nd hydrogenation and isomerization reaction were enabled 1 step continuous process by combined use of heteropoly phosphoroustungstic cesium salt catalyst and 2nd stage-heat-controllable reactor. Also when heteropolyacid cesium salt was used as a isomerization catalyst instead of aluminum chloride, formation rate of exe-THDMCPD was higher, the catalyst could be easily separable from product and there was no production of waste acid, so this new reaction condition was confirmed as the environment friendly process.

• Journal of Plant Biology
• /
• v.13 no.2
• /
• pp.21-31
• /
• 1970

The rice variety, Nongkwang was used in two factorial experiments with the combination of 15 kg and 20 kg of N per 10 a, 3 levels of P2O5 (0, 4 and 8 kg per 10 a) and 4 levels of potash(0, 2, 4 and 8 kg per 10 a) in the reclaimed soil areas containing 0.48% on the average salt content throughout the year(0.67% at the end of April). The absorption of N, K and Ca was accelerated by increased N applications. The absorption of P itself was not enhanced by the increased application of P2O5 but the absorption of K2O reduced the absorption of Mg was affected. The increased application of K2O reduced the absorption of Si and seemed to increase the content of carbohydrate in the rice plants. Twenty kg of N and 4kg of P2O5 per 10 a produced satisfactory yields of rough rice, potash applications are ineffective in this experiment on rice grain production.

• Journal of Korean Society of Water and Wastewater
• /
• v.28 no.5
• /
• pp.541-548
• /
• 2014

The pickling brine generated from the salting process of kimchi production is difficult to treat biologically due to very high content of salt. When pickling brine is treated and discharged, it cannot satisfy the criteria for effluent water quality in clean areas, while resources such as the salt to be recycled and the industrial water are wasted. However, sterilization by ozone, UV and photocatalyst is expensive installation costs and operating costs when considering the small kimchi manufacturers. Therefore there is a need to develop economical process. The study was conducted on the sterilization efficiency of the pickling brine using electrochemical processing. The electrochemical treatment of organic matters has advantages over conventional methods such as active carbon absorption process, chemical oxidation, and biological treatment because the response speed is faster and it does not require expensive, harmful oxidizing agents. This study were performed to examine the possibility of electrochemical treatment for the efficient processing of pickling brine and evaluated the performance of residual chlorine for the microbial sterilization.

• The Korean Journal of Food And Nutrition
• /
• v.25 no.1
• /
• pp.77-82
• /
• 2012

This study was carried out to optimize the production of immature green cherry tomato pickles and to produce green cherry tomato pickles of good sensory quality. The composition of immature green cherry tomato pickles was optimized using a central composition design with 3 variables and 3 levels. The overall acceptability score, based on sensory evaluation, was best, when the immature green cherry tomato pickles contained 231 g of vinegar, 52.6 g of salt, 168.3 g of sugar, 204 g of tomatoes, and 231 $m{\ell}$ of water. The statically predicted optimal formulation of immature green cherry tomato pickles on overall acceptability value was 33.54%(w/w) of vinegar, 7.64%(w/w) of salt, 25.28%(w/w) of sucrose, 33.54%(w/w) of water. The optimal conditions for producing immature green cherry tomato pickles should consider the factors of time and temperature of storage.

• Asian-Australasian Journal of Animal Sciences
• /
• v.21 no.9
• /
• pp.1324-1329
• /
• 2008

This study was conducted to evaluate the potential of the transformed Lactobacillus reuteri Pg4 (T-Pg4) harboring the ${\beta}$-glucanase gene as a poultry probiotic. The probiotic properties of the T-Pg4 strain were evaluated in vitro by their adherence capability and acid and bile salt tolerance, and were evaluated in vivo by their survival and adhesion in the gastrointestinal tract (GIT) of specific-pathogen-free (SPF) chickens. The results showed that the T-Pg4 strain exhibited resistance to acidic conditions and contact with bile salt, and adhered efficiently to the crop and intestinal epithelial cells of chickens in vitro. The T-Pg4 strain also could survive and colonize the gastrointestinal epithelium of the experimental SPF chickens in vivo. In addition, radial enzyme diffusion was used to demonstrate that the Lactobacillus spp. randomly isolated from the GIT of the SPF chickens fed T-Pg4 possessed ${\beta}$-glucanase secretion capability. These findings have demonstrated that the transformed L. reuteri Pg4 survives transit through the stomach and intestine, and may secrete ${\beta}$-glucanase in the chicken GIT. Therefore, it is suggested that this organism could be used as a multifunctional poultry probiotic.

• Korean Journal of Materials Research
• /
• v.27 no.5
• /
• pp.270-275
• /
• 2017

Inorganic phosphors based on $ZrO_2:Eu^{3+}$ nanoparticles were synthesized by a salt-assisted ultrasonic spray pyrolysis process that is suitable for industrially-scalable production because of its continuous nature and because it does not require expensive precursors, long reaction time, physical templates or surfactant. This facile process results in the formation of tiny, highly crystalline spherical nanoparticles without hard agglomeration. The powder X-ray diffraction patterns of the $ZrO_2:Eu^{3+}$ (1-20 mol%) confirmed the body centered tetragonal phase. The average particle size, estimated from the Scherrer equation and from TEM images, was found to be approximately 11 nm. Photoluminescence (PL) emission was recorded under 266 nm excitation and shows an intense emission peak at 607 nm, along with other emission peaks at 580, 592 and 632 nm which are indicated in red.

• 보존과학연구
• /
• s.30
• /
• pp.189-202
• /
• 2009

Ceramics from Taean shipwreck were studied to investigate the deterioration by soluble salts and desalination pattern according to each ceramic characterization. NaCl crystals were found as a crystal growth on the ceramic microstructure and deteriorated to push off the glaze layer of some Puncheong ware sample. As a result of monitoring the desalination pattern of ceramics for 74days, the earthenware sample with big pores and no glaze removed soluble salts so fast, but Puncheong ware and Whiteware samples removed lots of soluble salts slowly and continuously. Generally, it takes long time to remove soluble salts from porcelains, due to small pores and glaze, but the long-term desalination probably can cause the damage on the surface layer such like glaze. As some soluble salts still remains in the ceramic microstructures after desalination, it is very important to control and keep the relative humidity stable through the proper storage. There are various ceramic deterioration patterns by soluble salts. Therefore, it needs to select the desalination method of ceramics from shipwreck, considering the material characteristics and the production techniques.