• Journal of the Korean earth science society
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• v.35 no.4
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• pp.259-266
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• 2014

This study was carried out to find an environmental friendly and effective way to leach Au and Ag from scrap of Printed Circuit Boards (PCBs) using sodium-hypochlorite solution. In an EDS analysis, valuable metals such as Cu, Sn, Sb, Al, Ni, Pb and Au were all found in PCBs. The highest leaching rates obtained were 1% of pulp density with a chlorine:hypochlorite of 2:1 and a concentration of NaCl at 2M. The highest Au recovery was observed with the addition of sodium metabisulfite to make a 3M solution. It is confirmed that the leaching agent (chlorine-hypochlorite) could effectively leach Au and Ag from Printed Circuit Boards (scrap parts) and the additive reagent sodium metabisulfite could easily precipitate Au from the chlorine-hypochlorite solution.

• Korean Journal of Food Science and Technology
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• v.41 no.4
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• pp.452-457
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• 2009

In order to secure microbiological safety and quality of commercial vegetable sprouts, buckwheat seeds and sprouts were investigated for their microbiological flora and for the effect of chlorine treatment on quality. Microbiological analyses showed that major inherent bacteria including Enterobacter, Sphingomonas, and Klebsiella were found in commercial buckwheat sprouts with a population size ranging from $10^5$ to $10^7$ CFU/g. In addition, buckwheat seeds had a similar microbial flora to sprouts. Foodborne pathogenic bacteria such as Escherichia coli O157:H7, Staphylococcus aureus, Salmonella Typhimurium, and Listeria monocytogenes were not detected in the sprout or in the seed samples. Chlorine treatment with 50-150 ppm sodium hypochlorite noticeably reduced viable bacteria cell counts of the sprouts by about 1 log. However, no significant difference was observed among the different chlorine concentrations. After storage for 7 days at $5^{\circ}C$, the sprouts treated with 100-150 ppm chlorine showed higher sensory scores in visual quality than the others (p<0.05). The results indicated that proper pretreatment, such as dipping in chlorinated water, could confer a beneficial effect on the microbiological safety and visual quality of buckwheat sprouts.