• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.3
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• pp.243-248
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• 1986

This study was examined the contents of calcium, phosphorus, magnesium, sodium, potassium, total nitrogen (total N) and free amino acid in shank bone stock as results of boiling for eight, twelve, sixteen and twenty hours. The results were as follows. 1) Contents of calium, sodium and potassium were increased according to boiling time, Content of calcium was more than two times after boiling for twenty hours as compared with eight hours. The contents of potassium and sodium were increased slightly but that of magnesium was constant in the course of boiling. The content of phosphorus was showed maximum value after toiling for eight hours and was decreased after boiling for twelve hours. 2) The content of total N was increased according to boiling time and showed moximum value after boiling for twenty hours. Total N was extracted more than two times after boiling for twenty hours as compared with eight hours. The content of free amino acid was little at various boiling time. The contents of glycine, glutamic acid and serine were increased according to boiling time. Glycine was the most abundant free amino acid and was followed in order of glutamic acid. alanine and serine.

• Food Science and Preservation
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• v.24 no.8
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• pp.1094-1102
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• 2017

Hazardous metals leaching experiment was carried out in accordance with various usage environments for camping cooking utensils distributed in the market. There was a significant difference in the degree of migration for lead, arsenic, cadmium and nickel defending on the solvent and how to use, although they were all appropriate for criteria. In general, the migrated amount of aluminum was increased in acidic condition, and the migrated amount of arsenic was increased in salty condition. Physical scratches increased the overall release of hazardous metals from the portable pots and pans for camping in all solvents. Especially, in 0.5% citric acid solution, cadmium was migrated by physical scratch in stainless steel and hard aluminum pots and pans. The longer the leaching time, the higher the migration of aluminum in acid condition and arsenic in basic condition. From these results, it is desirable to use the cooking utensil for camping without being exposed to strong acidic or basic solution and scratches in order to reduce the migration of hazardous metals from them.

• Proceedings of the Korean Society of Soil and Groundwater Environment Conference
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• 2003.04a
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• pp.385-388
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• 2003

폐광석에 함유되어 있는 총중금속함량을 측정하기 위한 전함량분석과 중금속을 다량 함유한 폐광석이 산성환경에 노출되어 있을 경우 중금속의 지화학적 거동을 파악하기 위해 산도를 변화시키면서 용출실험을 실시하였다. 전함량분석과 용출실험을 종합한 결과, 중금속 및 미량원소의 용출거동 특성을 크게 As-Co-Fe 형태와 Cu-Mn-Cd-Zn형태와 Pb로 구분할 수 있었다. As-Co-Fe의 용출특성은 약산성의 환경에서는 용출이 미약하나, 최종 pH 1.5이하의 강산성환경에서는 용출량이 급격하게 증가하며, Cu-Mn-Cd-Zn형태에서는 최초로 용해되는 pH가 5.0-3.0으로 As-Co-Fe 보다 다소 높았다. Pb는 다른 형태에 비해 상당히 적게 용출되었다 최종 용출된 함량과 관계없이 초기 용출이 발생하는 pH값을 기준으로 한 각 원소의 상대적인 이동성은 Mn =Zn>Cd=Cu>>Fe=Co>As>Pb 순서이며, 산성비는 Zn, Mn 및 Cu를 쉽게 용출시켜 이동도를 증가시킬 것으로 판단된다.

• Journal of Food Hygiene and Safety
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• v.17 no.4
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• pp.183-187
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• 2002

This study was performed to investigate the utility of egg-shell calcium with calcium soak egg-shell in the vinegar. We compared examination eluted quantity with ionization rate in each condition. The results were as follows. 1 The degree of elution and ionization of calcium was proportional to the amount of vinegar and added acetic acid in the vinegar for elution. And ionization rate was the most high in case of 200 ml vinegar volume. 2. fluted quantity were increased in the rank order to 4$0^{\circ}C$ > 3$0^{\circ}C$ > 2$0^{\circ}C$ by temperature but the rank order of ionization of calcium was 3$0^{\circ}C$ > 2$0^{\circ}C$ > 4$0^{\circ}C$ by temperature. The occurrence of unacceptable flavor resulting from the immersion at 4$0^{\circ}C$ was another obstacle to adopt. 3. Eluted quantity and ionization rate of the egg-shell calcium were appeared excellent in case of the brewage vinegar at ventilation condition. The case of brown rice vinegar did not show a considerable difference, but eluted quantity and ionization rate were appeared the most excellent to the other sample. 4. The optimum condition for elution and ionization of the egg-shell calcium was appeared Immersing egg-shells in the brewed rice-bran vinegar at 3$0^{\circ}C$ for three days.

• Journal of Korea Foundry Society
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• v.43 no.5
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• pp.260-263
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• 2023

이 보고서에서는 무기 공정에서의 무기 인공 재생 모래의 특성을 중심으로 다음과 같이 정리할 수 있다. 1) ICP 발광 분광 분석을 통한 재생 모래의 Na⁺ 용출량, TP 휨강도 및 충전 밀동에는 높은 상관 관계가 확인되었다. 2) 현행 재생 방법 대비, 습식 연마 처리를 첨가함으로써 잔류 점결재가 제거되고 Na+ 용출량이 저감된 결과, 재생 모래의 TP 휨강도를 보다 개선 가능한 것이 확인되었다. 3) 재생 처리 공정 순서를 건식 연마 → 습식 연마 → 배소 처리로 함으로써, 가장 Na⁺ 용출량이 낮고, 높은 휨강도를 얻을 수 있는 것이 확인되었다. 4) 습식 연마 단계를 거치지 않고 배소 처리 온도와 처리 시간을 궁리함으로써 충분한 품질의 재생 모래를 얻을 수 있는 가능성이 시사되었다. 마지막으로, 무기 공정은 유기 공정에 비해 압도적으로 냄새가 적고 생산성이 높으며 인공 모래와의 병용을 통한 재생 처리시의 폐기물량 저감, 주조품의 고품질화 등 이점이 기대되는 공정이다.

• Applied Biological Chemistry
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• v.12
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• pp.19-24
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• 1969

As a one of the new methods for soybean protein food processings, an attempt was made to decompose steamed soybean protein to amino acids, peptides, and other water soluble forms by the use of protease produced by Aspergillus sojae, and extract them to use as additives of low protein foods or weaning-foods of children. In this paper, as a one part of this subject, the optimum condition, such as optimum pH, temperature, digestion period, raw material's mixing ratio with wheat meal, amount of water added, and effect of sodium chloride addition, to decompose and extract soybean protein were studied. They were obtained when mixing raw materials with wheat meal in the ratio of 10:4 and adding six folds of water at $40-45^{\circ}C$, pH 5-8 for 18 hrs. digestion. Although sodium chloride addition exerted an unfavorable influence upon the decomposition of the aforementioned materials, it was effective to prolongation of digestion period. Under the abovementioned optimum conditions, the maximum extractability of soybean protein as forms of amino acids, peptides, and other water soluble forms, was nearly 70 percent against protein content of raw materials.

• Economic and Environmental Geology
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• v.42 no.5
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• pp.457-469
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• 2009

Applicability of bioleaching techniques using a sulfur-oxidizing bacteria, Acidithiobacillus thiooxidans, for remediation of shooting range soil contaminated with toxic heavy metals was investigated. The effects of sulfur concentration, the amount of bacterial inoculum and operation temperature on the efficiency of heavy metal solubilization were examined as well. As sulfur concentration and the amount of bacterial inoculum increased, the solubilization efficiency slightly increased; however, significant decrease of heavy metal extraction was observed with no addition of sulfur or bacterial inoculum. Bacteria solubilized the higher amount of heavy metals at $26^{\circ}C$ than $4^{\circ}C$. Lead showed the highest removal amount from the contaminated soil but the lowest removal efficiency when compared with Zn, Cu and Cr. It was likely due to formation of insoluble $PbSO_{4(s)}$ as precipitate or colloidal suspension. Sequential extraction of the microbially treated soil revealed that the proportion of readily extractable phases of Zn, Cu and Cr increased by bacterial leaching, and thus additional treatment or optimization of operation conditions such as leaching time were required for safe reuse of the soil. Bioleaching appeared to be a useful strategy for remediation of shooting range soil contaminated with heavy metals, and various operating conditions including concentration of sulfur input, inoculum volume of bacteria, and operation temperature exerted significant influence on bioleaching efficiency.

• Korean Journal of Mineralogy and Petrology
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• v.36 no.1
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• pp.33-40
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• 2023

Todorokite is a manganese oxide mineral containing Mg²⁺ in a tunnel structure in which MnO₆ octahedra share corners. In order to investigate the suitability and efficiency of high temperature-treated todorokite as a material for adsorption and fixation of Cs, Cs was ion exchanged and the amount of leached Cs from todorokite was measured. The todorokite used in this study was synthesized by transforming Na-birnessite to Mg-buserite and used as a precursor. After high temperature treatment, Cs exchanged todorokite changed to birnessite and hausmannite as the temperature increased. The amount of leached Cs was investigated for Cs exchanged todorokite which was reacted with distilled water and 1 M NaCl solution at different reaction times. In general, for the samples reacted with 1 M NaCl solution, the fixation of Cs was quite effective, although the amount of leached Cs was greater due to the ion exchange reaction with Na. As the treatment temperature increased, the amount of leached Cs increased and then decreased again, which was related to the mineral phases formed at each temperature. As birnessite was formed, the amount of leached Cs increased, but as birnessite decreased, that decreased again. As the mineral phase changed to hausemanite, the amount of Cs decreased rapidly. The results of our study show that Cs exchanged todorokite can be used as a material that effectively fixes Cs and prevents its diffusion by high temperature treatment.

• Proceedings of the KAIS Fall Conference
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• 2008.11a
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• pp.459-462
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• 2008

본 논문에서는 $10K_2O$-30CaO-$60P_2O_5$ mol%를 기본조성으로 하여 Fe, Cu, Zn의 미량성분을 첨가하여 유리를 제조하고 용출 특성을 평가 하였다. 제조된 유리는 미량성분의 첨가량에 따라 유리의 투명도가 변하는 것이 관찰되었다. 용출특성은 측정 4시간 뒤 pH값 증가되는 것으로 16시간 후 pH가 증가하는 것으로 관찰되었다. 여기서 pH의 증가는 염기성산화물이 용출되는 것으로, 감소는 $P_2O_5$구조인 망목형성구조가 붕괴되어지면서 산성이온이 용출되어지는 것으로 판단되어진다. ICP관찰시에는 함량이 증가하면서 K, Ca, P이온의 용출량이 감소되었고, Zn, Cu, Fe이온의 용출량이 증가하는 경향이 관찰되었다.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.4
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• pp.483-488
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• 1999

Effect on iron dissolution from iron sauce pans treated with the acetic, malic, citric acid and concentration(0. 0.02. 0.04. 0.1, 0.2, 0.4. 1.0, 2.0, 4.0%) of acidity, boiling times(0, 10. 20, 30, 40, 50, 60mins.) and temperature(5, 20, 40. 60, 80, 10$0^{\circ}C$) of acidity solution and in new and used sauce pans was investigated. As acetic acid concentration increases, iron content has increased. Iron dissolution concentration from iron sauce pan for boiling in malic acid increased more than that of acetic acid and citric acid. At above 6$0^{\circ}C$, as temperature increases, concentration of iron dissolved from iron sauce pan has increased. As boiling time increases, concentration of iron dissolved from iron sauce pan has also increased. Concentration of iron by repeated use has increased. And iron concentration has dissolved in large amount from new pan rather than used pan. Concentration of iron with distilled water by repeated use has increased only slightly. But 1% acetic acid has dissolved in large quantities.