• Journal of the Mineralogical Society of Korea
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• v.22 no.3
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• pp.249-259
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• 2009

The objective of this research was to find out the physical properties, such as dispersion and coagulation, of soil minerals depending on the types and concentrations of the cations in aqueous solution. Hwangto samples were obtained from 90 to 130 cm from surface at Jangdong-ri, Donggang-Myon, Naju, Chonnam Province. The clay fraction (< $2\;{\mu}m$) was separated by sedimentation method from the bulk soils. Both Hwangto and clay fractions, and the same samples after removal of amorphous and crystalline iron oxides were used in this experiment. The effect of 4 cations ($Na^+$, $K^+$, $Mg^{2+}$, $Ca^{2+}$) and their concentrations on settling speed and basal spacing of the minerals were observed to examine the physical properties of the soil and clay minerals. Hwangto mainly consisted of quartz, and the clay fractions consisted of kaolinite, illite, and vermiculite. The bulk soils contained 16.3 mg/kg of amorphous iron oxides and 436 mg/kg of crystalline iron oxides. Clay fractions were dispersed better than bulk soils due to their smaller particle size than that of the bulk samples in the aqueous solution. The bulk and clay samples were dispersed better when iron oxides were removed because of coating of minerals by the iron oxides. Clay minerals were settled faster as the charge and the concentration of cations added increased. The d-spacing of kaolinite and illite did not change when 4 types of cations were added. The d-spacing of vermiculite showed $14.04\;{\AA}$ when divalent cations were added while that of vermiculite showed $13.9\;{\AA}$ when monovalent cations were added. It may be attributed to the hydration radii of cations. This study indicated that both coating of iron oxides on minerals and types and concentrations of cations affect dispersion of minerals in solution and d-spacing of expanding clay minerals such as vermiculite.

• Korean Journal of Food Science and Technology
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• v.53 no.4
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• pp.486-494
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• 2021

A rice (Oryza sativa L.) cultivar of the SPP (stakeholder participatory program) and ordinary rice were characterized based on water-absorption properties and cooked rice texture. During rice soaking, the rice grain transformed from transparent to opaque (white), indicating that water molecules diffused into the rice grain during soaking. In addition, cracks in the internal structure of soaked rice gradually increased with an increase in soaking time. Water absorption increased rapidly up to 20 min, but no increment was observed after 30 min of soaking. At this point, the entire areas of the soaked rice grain turned white, indicating that water absorption had reached saturation. SPP rice showed lower hardness and higher stickiness in its cooked form than ordinary rice, suggesting that SPP rice could be a more preferable choice than ordinary rice. Furthermore, cooked SPP rice was more edible in terms of hardness and stickiness after being kept warm for 12 h than ordinary rice. These results indicated that cooked SPP rice exhibited slow retrogradation and improved taste.