• Resources Recycling
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• v.23 no.4
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• pp.21-29
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• 2014

Nickel, cobalt and manganese-based(NCM, $Li(Ni_xCo_yMn_z)O_2$) cathode active materials of spent lithium-ion batteries contained valuable metals such as cobalt(15 ~ 20%), nickel(25 ~ 30%), manganese(10 ~ 15%) and lithium(5 ~ 10%). It was investigated the eco-friendly leaching process for the recovery of valuable metal from spent lithium-ion battery NCM cathode active materials by DL-malic acid($C_4H_5O_6$) as an organic leachant in this research. The experiments were carried out to optimize the process parameters for the recovery of cobalt, nickel and lithium by varying the concentration of lixivant, reductant concentration, solid/liquid ratio and temperature. The leaching solution was analyzed using ICP-OES(Inductively Coupled Plasma Optic Emission Spectrometer). Cathode active materials of 5 wt. % were introduced into the leaching solution which was 2 M DL-malic acid in addition of 5 vol. % $H_2O_2$ at $80^{\circ}C$ and it resulted in the recovery of 99.10% cobalt, 99.80% nickel and 99.75% lithium in 120 min. $H_2O_2$ in DL-malic acid solution acts as an effective reducing agents, which enhance the leaching of metals.

• Food Science and Preservation
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• v.9 no.4
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• pp.400-405
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• 2002

Herbs are widely used as a source of tea and otherwise such as botanical medicine, essential oil for perfumes, cosmetics, and food spices. This study was carried out to investigate the characteristics of herb tea prepared with lavender, rosemary, mint, thyme and sage cultivated in korea. Approximate composition were as follows : crude protein 1.4∼17.5%, crude fat 6.1∼15.8%, sugars 43.5∼61s%, crude ash 7.7∼10.7%. Minerals contents of Ca ranged 707∼1763mg%, P 234 ∼513mg%, K 2,391∼3,430mg%, and Mg 361∼573mg%. Vitamins were $\beta$ -Carotene 6.9∼27.7mg%, B$_1$, 0.34∼0.62mg%, B$_2$1.37 ∼2.52mg%, niacin 5.3∼8.8mg%, and C 102∼111mg%. The changes of chromaticity a and b, pH, and sugar content of the herb tea at the different temperatures were decreased 80$\^{C}$ and 100$\^{C}$ in comparison to 60$\^{C}$ but increased chromaticity L. In the result of sensory test of the processed herb tea was more preferred than the market goods.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.1024-1028
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• 1999

Green tea infusions were prepared by extracting them with aqueous solution of different pHs and their physicochemical properties were analyzed. Yellowness, chroma and total color difference values were increased as pH increased. The content of total amino acids in the green tea infusion was not influenced by pH values. Total catechin contents of the green tea infusion extracted at pH 4.0, 5.0, 6.0 and 7.0 were 32.28, 31.84, 31.14 and 14.70 mg/g, respectively. Among the four catechins investigated, epigallocatechingallate and epigallocatechin are more unstable as the pH was changed from 6.0 to 7.0. As pH increased, the extraction of caffeine was also increased. In conclusion, extraction at low pH is preferred for the preparation of green tea infusion.

• Food Science and Preservation
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• v.15 no.4
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• pp.524-531
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• 2008

To investigate tea prepared from Ixeris dentata root, color, and levels of free sugars, organic acids, cynaroside, total polyphenolics, and free amino acids were investigated using various thermal processing methods. These included natural drying(ND), hot-air drying(HAD, $75^{\circ}C$), hot-air drying after steam(HADS, steaming at $95^{\circ}C$ for 30 min) and roasting after hot-air drying(RHAD, roasting at $140^{\circ}C$ for $2{\sim}3$ min). Total free sugars, organic acids, cynaroside, and free amino acids contents were highest after ND treatment. Total polyphenolics was highest after RHAD processing. The level of cynaroside, a principal component of Ixeris dentata root, was significantly decreased by HADS. The major free sugars were fructose, glucose and sucrose. Succinic acid was prominent among organic acids, and was present at 2.25%(v/v) after ND treatment. The lightness(L), redness(a), and yellowness(b) of all dried Ixeris dentata root powders were best after RHAD treatment, but analysis of the leaching liquids after hot water treatment yielded variable results. Lightness and redness were the highest after RHAD and yellowness was the highest after ND treatment. Overall, the RHAD drying method was found to be superior to other methods, in sensory evaluation tests.

• Resources Recycling
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• v.2 no.2
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• pp.22-26
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• 1993

The flowsheet for the recovery of gallium and indium from zinc residues has been established based on the sulfuric acid treatment. In comparison with the alkali treatment, the method proposed in this work allowed the recovery of indium together with gallium. The majority of iron contained in leach liquor could be removed through the two-stage neutrallization under oxidative or reductive atmosphere. Crude gallium and indium could be obtained through the alkali and/or acid leaching of the products generated from the above treatment. In addition, cementation of indium with zinc powders could also be used for the concentration of it from weak acid solutions.

• Resources Recycling
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• v.25 no.5
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• pp.57-63
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• 2016

This study were carried out sulfation roasting and selective leaching test for the effective recovery of copper component in concentrate obtained by froth floatation of Autrallian low grade copper ore. The optimum conditions of sulfation roasting were temp. $450^{\circ}C$, $Na_2SO_4$ 2 mole ratio and time 1.5 h, and then selective leaching were room temperature and $H_2O$ or 1M $H_2SO_4$ solutions. Leaching efficiency of optimum sulfation product were 90 wt.% of copper, 20 wt.% of iron and 15wt.% of nickel elements. In this results, it was possible to selective decomposition leaching of the copper component under optimum conditions in this research.

• Food Science and Preservation
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• v.13 no.3
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• pp.389-396
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• 2006

In order to prepare liqueur of citrus fruit, changes of major constituents, flavonoid pH, color changes, and extract, by soaking 3 kg/6 L kumquats for $1{\sim}70$ days and 1 kg/3 L Citrus platymama for $1{\sim}50$ days in $30{\sim}95%$ ethanol solution were investigated 1.5kg of kumquats, and 1kg of citrus platymama were soaked in 3 L of $30{\sim}95%$ ethanol solution for $50{\sim}70$ days. pH and color changed largely by ethanol concentration. Glucose and fructose were more extracted in $60{\sim}95%$ ethanol concentration. Citric acid and malic acid were extracted $10{\sim}15$ times with kumquats than with Citrus platymama in 30% ethanol solution. Ascorbic acid was more extracted in 60% ethanol solution for kumquats, and in 95% ethanol for Citrus platymamma. The content of ascorbic acid was $3.19{\sim}41.91{\mu}g/mL$ in kumquats, and $21.90{\sim}30.12{\mu}g/mL$ in Citrus platymamma. $312.82{\sim}688.12{\mu}g/mL$ of rutin were extracted in 95% ethanol solution, $9.32{\sim}74.49{\mu}g/mL$ of neohesperidin were extracted in 60% ethanol as for kumquats. Rutin and neohesperidin were more extracted in 30% ethanol concentration contrary to hesperidin. Hesperidin was extracted $38.93{\sim}136.86{\mu}g/mL$ in 95% ethanol solution.

• Proceedings of the Materials Research Society of Korea Conference
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• 2001.05a
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• pp.140-140
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• 2001

• Proceedings of the Korean Society of Soil and Groundwater Environment Conference
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• 1996.11a
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• pp.92-96
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• 1996

• Proceedings of the Materials Research Society of Korea Conference
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• 2000.11a
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• pp.134-134
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• 2000