• Resources Recycling
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• v.30 no.4
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• pp.54-63
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• 2021

Vanadium and tungsten can be obtained by separating/recovering the leaching solution from a spent SCR DeNO_X catalyst using the soda roasting-water leaching process. Therefore, in this study, the adsorption/desorption mechanism of vanadium and tungsten in an ion-exchange column was investigated using Lewatit MonoPlus MP 600, a strong basic anion exchange resin. The operating conditions for the separation of vanadium and tungsten in the ion-exchange column was intended to present. By conducting a continuous adsorption experiment in a pH 8.5 solution, the adsorption capacity of vanadium and tungsten was found to be 44.75 and 64.92 mg/(g of resin), respectively, which showed that the adsorption capacity of tungsten was larger than that of vanadium because of the difference in ion charge. Vanadium has a higher affinity for MP 600 than tungsten. Consequently, as the vanadium-containing solution is eluted through the ion exchange resin onto which tungsten is adsorbed, the adsorbed tungsten is exchanged with vanadium and desorbed. A continuous experiment was performed with a solution of vanadium and tungsten prepared at the same concentration as the spent SCR DeNO_X catalyst leachate. The adsorption capacity of vanadium was found to be 48.72 mg/(g of resin) and 80% of the supplied vanadium was adsorbed; in contrast, almost no tungsten was adsorbed. Therefore, vanadium and tungsten were separated effectively. The ion exchange resin was treated with 2 M HCl at 15 mL/h, and 97.7% of the vanadium(99% purity) could be desorbed. After desorption, NH₄Cl was added to precipitate ammonium polyvanadate at 90℃ and recover 93% of the vanadium.

• The Journal of Korean Academy of Prosthodontics
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• v.59 no.3
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• pp.305-313
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• 2021

Purpose. The purpose of this pilot study is to evaluate the reliability and validity of the Korean version of the oral health impact profile (OHIP-EDENT K) for edentulous patients. Materials and methods. The study was conducted on 12 patients who fabricated overdenture in the Department of Prosthodontics, Korea University, Guro Hospital. All subjects completed the Korean version of Oral Health Impact Profile (OHIP K) questionnaire. Shorten version of the OHIP called OHIP-14 K and OHIP-EDENT K were derived from the datasets. Cronbach's alpha was used to measure internal consistency of the summary scores for OHIP-EDENT K. The Spearman's correlation coefficient between the summary scores for OHIP-EDENT K and OHIP K was calculated to evaluate concurrent validity. Results. The reliability of the summary scores for OHIP-EDENT K was acceptable (α=.736). The Spearman's correlation coefficient of the summary scores for OHIP-EDENT K and OHIP K was 0.966, which was statistically significant (P<.001). OHIP-EDENT K exhibited less susceptibility to floor effects than OHIP-14 K and appeared to measure change as effectively as OHIP K. In order to prove the reliability, responsiveness and validity of OHIP-EDENT K, further studies with more samples are needed. Conclusion. The OHIP-EDENT K, a questionnaire on oral health-related QOL comprising 19 items, has measurement properties comparable with the full 49-item version. This modified shortened version can be an alternative questionnaire to full version of OHIP K and OHIP-14 K in edentulous patients.

• Resources Recycling
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• v.32 no.3
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• pp.26-37
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• 2023

Good control of the solution pH and temperature is required to recover vanadium from the water leaching solution of vanadium ore after sodium roasting. However, such adjustments could lead to aluminum-vanadium and sodium-vanadium co-precipitation, which greatly affects the efficiency of vanadium recovery. In this study, a process that can increase the efficiency of vanadium recovery as ammonium metavanadate [NH₄VO₃] and ammonium polyvanadate [(NH₄)₂V₆O₁₆·H₂O] was investigated by examining the characteristics of vanadium-containing aqueous solutions during precipitation. The aluminum content of vanadium-containing water leaching solutions has a great effect on the loss of vanadium when the pH of the aqueous solution is adjusted to 9. Therefore, a process to minimize aluminum leaching is also required. In this study, ~99% or more of vanadium present in vanadium-containing aqueous solutions was precipitated and recovered as NH₄VO₃ by adding 3 equivalents of ammonium chloride relative to the vanadium content at pH 9 and room temperature. (NH₄)₂V₆O₁₆·H₂O was precipitated from the aluminum-vanadium coprecipitates generated during the pH-adjustment of the aqueous solutions to 9 by dissolving the coprecipitate in the solutions at pH 2.5 and controlling their sodium content to 2,000 mg/L or less. Approximately, 98% or more of the available (NH₄)₂V₆O₁₆·H₂O could be precipitated and recovered from a solution with a vanadium content of 2,200 mg/L and a sodium content of 1,875 mg/L at pH 2.5 by adding approximately 3 equivalents of ammonium chloride relative to the vanadium content at 95℃ or higher. The overall process could precipitate and recover, approximately 91% or more of the total vanadium in the water leaching solution as NH₄VO₃ and (NH₄)₂V₆O₁₆·H₂O.

• Korean Journal of Heritage: History & Science
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• v.57 no.2
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• pp.6-25
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• 2024

This study concentrated on a report on the results of smelting experiments conducted eight times by the Jungwon National Research Institute of Cultural Heritage, put together the goals and results of the operation, and examined changes in the content of experiments and in the experimental results. First, changes related to operation, such as the ratio of raw materials to fuel and the presence or absence of additives, were reviewed depending on the operation goal. In addition, the results of metallurgical analysis of raw materials, formations, and byproducts were summarized and reviewed by comparing them with materials excavated from the ruins. The operation method varied up to the eighth smelting experiment in terms of iron ore roasting, additives, and raw material/fuel ratio. After reviewing the results again, pure iron with a low carbon content began to be confirmed through metallurgical analysis. As a result, it was confirmed that the charging ratio of raw materials and fuel plays an important role depending on the purpose of production. In addition, most of the products are gray cast iron, and it was deemed that this is due to changes in the internal structure of the pig iron while it was left in the furnace for a long time. The iron was an ingot that was in a molten state even though the carbon content did not reach 4.3%, where the process reaction takes place, and it was deemed to have been caused by excessive operating temperature. Based on the previously reviewed results and the structure and shape of the experimental furnace used in other ironmaking technology restoration experiments, this study finally attempted to restore the structure of an ancient iron smelting furnace, including the furnace's upper structure. By comprehensively referring to the remaining conditions of the excavated iron smelting furnace and the characteristics of the blow pipe, the form of the ancient iron smelting furnace was subdivided into six categories: furnace wall thickness, furnace height, blower height, blow pipe size, furnace inner wall shape, and top shape, and a restoration plan was proposed. To improve the problems of the restoration plan and the Jungwon National Research Institute of Cultural Heritage's experiments that have been conducted through continuous trial and error, an experiment that reflects changes in operating methods by lowering the furnace height and controlling the blowing volume is necessary.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.5
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• pp.353-360
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• 1984

As an effort to expand the utilization of mackerel which has been thought disadvantageous to processors due to the defects in bloody dark color of meat, high content of lipid, and low stability of protein, and to develope a new type of product, so called, preservative fish meat paste, the processing method was studied in which dielectric heating was applied by means of cooking, pasteurization, dehydration, and control of water activity. The principle of this method is based on that dielectric heating can initiate a rapid dispersion or displacement of moisture in the meat tissue so that the level of water acivity can be controlled by dehydration with hot air meanwhile the product is cooked, pasteurized, and texturized. And the product is finally heated with electric heaters and vacuum sealed to stabilize water activity and storage stability. In present paper, a formula for preparing the fish meat-stach paste, the conditions of dielectric heating and dehydration, shape and size of the product, and other parameters were tested to optimize the process operation. A formula of the fish meat-starch paste to provide proper textural properties and water activity was $10\%$ starch, $1.5\%$ salt, $3\%$ soybean, $0.6\%$ MSG, $2\%$ sucrose, and $3\%$ sorbitol against the weight of fish meat. A proper shape and size of the product to avoid foaming and case hardening during heating was sliced disc of 8 cm $diameter{\times}0.8$ cm thickness or $10{\times}10$ cm square plate with 1.0 cm thickness. The disc shape was recommended because it resulted more uniform heating, minimum foaming and case hardening. And it was also advantageous that disc was simply provided when the fish meat disc was stuffed in the same, solidified in boiling water for 2 to 3 minutes, and sliced. Condition of dielectric heating was critical to decide the levels of sterility, water activity, and textural property of the product. The temperature at the center of the meat disc slices was raised up to $95^{\circ}C$ in 1.5 minutes so that continuous exposure to microwave caused expanded tissue and hardening ending up with a higher water content. Heating for 5 to 6 minutes was adequate to yield the final water activity of 0.86 to 0.83(35 to $40\%$ moisture). It is important, however, that heating had to be done periodically, for instance, in the manner of 2.0, 1.5, 1.5, and 1.0 minute to give enough time to displace or evaporate moisture from the meat tissue. The product was dehydrated for 2 to 3 minutes by hot air of $60^{\circ}C$, 3 to 5m/sec and finally exposed to electric heaters for 5 to 6 minutes until the surface was roasted deep brown. These conditions of heating and dehydration resulted in a complete reduction of total plate count from an initial count of $5.3{\times}10^6/g$ to less than $3{\times}10^2/g$. General composition of the product was $40.1\%$ moisture, $20.8\%$ protein, $17.4\%$ lipid, $16.2\%$ carbohydrate, and $5.5\%$ ash. Textural properties revealed folding test AA, hardness 42, cohesiveness 0.53, toughness 4.6, and elasticity 0.8.