• The Journal of the Petrological Society of Korea
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• v.23 no.3
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• pp.197-208
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• 2014

Zircon separated from a biotite schist of the Guryong Group in Odesan area, eastern part of the Gyeonggi Massif in Korea were analysed for SHRIMP U-Pb ages. CL images display composite core-rim structures of the zircon, indicating an in-situ overgrowth of zircon through a high-grade metamorphism. The metamorphic zircon rims give a weighted mean age of $247{\pm}6Ma$. While the detrital zircon cores have zoning patterns and Th/U ratios indicative of a magmatic origin. Among 53 analyses from the cores, 46 data yield near concordant ages which are concentrated at $378{\pm}10Ma$ (n=9), $420{\pm}4Ma$ (n=6) and $1845{\pm}9Ma$ (n=18) with sporadic Neoproterozoic ($687{\pm}9Ma$) to late Archean ($2519{\pm}20Ma$) ages. The age data constraint sedimentation age of protolith of the Guryong Group, so far unknown, as late Paleozoic. The Guryong Group of this study is the first late Paleozoic strata reported from eastern Gyeonggi Massif, and its maximum depositional age (ca 378 Ma) is identical with those of the late Paleozoic strata in the southwestern Ogcheon Belt. The Triassic metamorphic age and abundant middle Paleozoic provenance (361~425 Ma) of the Guryong Group are similar with those reported from the Triassic collisional belt in central China. Thus this study indicates that the Odesan area would be an possible eastward extension of the Triassic collisional belt in central China.

• Resources Recycling
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• v.2 no.2
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• pp.27-38
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• 1993

In this study, we investigated the grinding and sedimentation(elutriation) process of the dusts for the effective separation of high purity iron and iron oxides. For characterization of the dust, particle size distribution and chemical composition, were examined. The results obtained in this study may be summarized as follows : 1. The converter CF(clarifier) dust of the Pohang 1st, 2nd steel making factory and EC(Evaporation Cooler), EP(Eltrostatic precititator) dust of the Kwangyang 2nd steel making factory are composed $\alpha$-Fe(21~50%), FeO(wustite)$Fe_3$$O_4$(magnetite), $Fe_2$$O_3$, CaO, $Al_2$$O_3$, $SiO_2$, and etc. 2. Pure iron has ductile characteristic in nature, particle size of the pure iron increase by increasing the grinding time. On the other hand, it is conformed that bo고 particles of hematite and magnetite become less than 325 mesh after 10 minutes grinding. 3. By applying the elutriation technique for the EC dust of the Kwangyang 2nd steel making factory, the iron powder of high content more than 99.17% of pure Fe was recovered with 37.8% yield at grinding time for 40 minutes. 4. By applying the elutriation technique for the CF dust of the Pohang 2nd steel making factory, the iron powder of high content more than 98.38% of pure Fe was recovered with 44.42% yield at grinding time for 40 minutes. 5. When magnetic separation was performed using plastic bonding magnet of 70 gauss, more than 98% Fe grade of iron powder was recovered in the size range +65 -200 mesh but the recovery of it was low.

• Korean Journal of Food Science and Technology
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• v.10 no.2
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• pp.215-223
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• 1978

In Korea, the annual production of watermelon and cantaloupe melon is around 110,000 to 170,000 Metric Tons, and as the fruit does not keep well, studies were conducted to determine the feasibility of preservation in the form of natural juice or lactic fermented juice. The results obtained in these studies are summarized as follows: (1) The average yield of juice obtained from watermelon was 56.2%, and from cantaloupe melon 65.8%, of the fresh weight. (2) The colloidal components of watermelon juice separated from the juice by sedimentation within 24 hours. Cantaloupe melon juice gave a stable colloidal dispersion. (3) No change in the colour of the juices was detected by sensory evaluation or instrumental methods after they were treated at $100^{\circ}C$ for 5 minutes. (4) The addition of canesugar to give a total solids content of 11/13 Brix gave juices which were preferred by most tasters. (5) Lactic fermentation of natural juices pasteurised at $90^{\circ}C$ for 5 minutes, and inoculated with a pure culture of lactic acid bacteria proceeded without interference from competing microorganisms. (6) Sensory evaluation of lactic fermented juices indicated that 60% of tasters found the juices as acceptable or better than commercial fruit nectars at present on the market. (7) Taste panels showed a preference for natural melon juices over the lactic fermented juices. (8) The peroxidase activity of cantaloupe melon juice was higher than that of watermelon juice, with juice extracted from the core of the fruit showing a higher activity than that from other portions of the tissue. (9) Two types of peroxidase, of differing heat stability were detected in both juices. The more heat stable peroxidase had a decimal reduction time of 40 minutes at $80^{\circ}C$ and a z value of $11^{\circ}C$.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.64 no.3
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• pp.225-233
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• 2019

This study was conduct to investigate the effect of mixed seed sowing and flour blending on the uniformity of flour quality of Korean domestic wheat. Two wheat varieties (Keumkang and Baegjoong) were selected for sowing mixed seeds, and their growth characteristics and flour quality were analyzed. Quality of flour blending with the same varieties was also evaluated. The ratios for mixed seed sowing and flour blending were from 0 to 100% with a 10% increase of interval for each treatment. On increasing the portion of Baegjoong in mixed seed sowing, the heading time was a little delayed, however, yield increased. The results of the flour quality showed lower damaged starch content and sodium carbonate SRC (solvent retention capacity) value for Keumkang than for Baegjoong. Protein quantity by protein content and quality by SDSS (Sodium Dodecyle Sulfate-Sedimentation) volume, lactic acid SRC, and mixograph pattern of Keumkang were superior to those of Baegjoong. Compared with mixed seed sowing, overall quality characteristics of flours with different ratios showed predictable and proportional change by flour blending. This demonstrated the successful application of flour blending, compared with mixed seed sowing, for improving the uniformity of flour quality.