• 제목/요약/키워드: 철원

검색결과 1,081건 처리시간 0.028초

고온환원 및 전해법을 조합한 전기로제강분진 처리기술에 관한 연구

  • 윤기병
    • Proceedings of the Korean Institute of Resources Recycling Conference
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    • 한국자원리싸이클링학회 2002년도 춘계임시총회 및 제 20회 학술발표대회
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    • pp.66-73
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    • 2002

  • 전기로제강분진을 적절한 공정을 통하여 처리하여 유가금속을 회수하고 처리잔사를 철원으로 재활용한다면 환경오염방지 및 폐자원의 재자원화 효과가 기대된다. 본 연구에서는 고온환원과 전해공정을 조합한 새로운 전기로제강분진 처리공정을 제안하고, 각 공정에 대한 기초실험을 수행하여 그 가능성을 조사, 검토 하였다. 전기로제강분진의 고온환원실험과 환원과정에서 분위기와 증기압의 차이를 이용한 Zn및 Pb 성분의 분리, 휘발실험의 결과들이 분석되었으며, 아울러 환원처리잔사 중의 Fe성분함량을 증가시켜 철원으로 재활용할 수 있는 가능성을 확인하기 위하여 전기로제강분진과 millscale을 혼합, 환원하는 실험을 수행하였다. 또한 환원과정의 휘발산물인 조산화아연의 침출 및 전해에 관한 기초실험을 수행하여 고순도금속아연회수의 가능성도 조사, 검토하였다.

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The Spider Fauna of DMZ of Chulwon Areas in Kangwon-do, Korea (강원도 철원지역 DMZ의 거미상)

  • Kim, Joo-Pil
    • The Korean Journal of Soil Zoology
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    • 제4권2호
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    • pp.69-73
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    • 1999

  • The spider fauna of DMZ(Demilitarized Zone) of Chulwon in Kangwon-do, Korea was investigated. As a result, the authors present a list of 54 species of 54 genera in 14 families (2 unidentified species newly known to Korea; Evarch sp(C)., Helicius sp. (A)) and revise Asianellus festivus of the unrecorded genus to be transferred from the genus Phlegra from Korea.

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Varietal and Locational Variation of Grain Quality Components of Rice Produced in Hilly and High Altitude Areas in Korea (중산간지와 고냉지산 쌀 형태 및 이화학적특성의 품종 및 산지간 변이)

  • Choi, Hae-Chune;Chi, Jeong-Hyun;Lee, Chong-Seob;Kim, Young-Bae;Cho, Soo-Yeon
    • KOREAN JOURNAL OF CROP SCIENCE
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    • 제39권1호
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    • pp.27-37
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    • 1994

  • To catch the relative importance of varietal and environmental variation in various grain quality components associated with palatability of cooked rice, grain appearance, milling recovery, several physicochemical properties of milled rice and texture or eating quality of cooked rice for rice materials of five japonica cultivars, produced at four locations of the mid-mountainous and alpine area of Korea in 1989, were evaluated and analyzed the obtained data. Highly significant varietal and locational variations were detected in 1000-grain weight, amylose content, K/Mg ratio, gelatinization temperature, peak viscosity, breakdown and setback viscosities as compared with variety x location interaction variation. Also, marked locational variations were recongnized in milling recovery from rough to brwon rice, alkali digestibility and protein content, and significant varietal variation was caught in stickiness /hardness ratio of cooked rice. The variety x location interaction variation was especially large in quality components of grain appearance and ripening, palatability of cooked rice and consistency viscosity. One thousand kernel weight was heaviest in Jinbuolbyeo and Odaebyeo, and the unfilled grain ratio was lowest in Jinbuolbyeo. Odaebyeo showed slightly' lower ratio of intact and clear milled rice because of more chalky rice kernels compared with other cultivars. Amylose content of Jinbuolbyeo and Sobaegbyeo was about 1% lower than that of others and K/Mg ratio of Odaebyeo was the lowest one among rice materials. Odaebyeo, Sobaegbyeo and Jinbuolbyeo revealed significantly low gelatinization temperature and setback viscosity while high peak and breakdown viscosities. Cholwon rice showed the greatest kernel weight, good grain filling but lowest ratio of intact and clear milled rice while Jinbu rices exhibited the highest milling recovery from rough to brown rice and ratio of sound milled rice. Amylose content of milled rice in Jinbu rices was about 2-3% lower than those in other locations. Protein content of polished rice was about 1% lower in rice materials of middle zone than those of southern part of Korea. K/Mg ratio of milled rice was highest in Jinbu rice and potassium content was slightly higher in the rice materials of middle region than in those of southern region. Alkali digestion value and gelatinization temperature of polished rice was markedly high in Jinbu rices as compared with other locations. Breakdown viscosity was hightest in Chlown rices and next higher with the order of Hwaso>Unbong>Jinbu rices, and setback viscosity was the quite contrary tendency with breakdown. The stickiness /hardness ratio of cooked rice was relatively higher value in Cholwon rices than in the others and the palatability of cooked rice was a little better in Unbong and Cholwon rices than in Jinbu and Hwaso rices, although variety x location interaction variation was large. The rice materials can be classified largely into two groups of Jinbu and the others by the distribution on the plane of 1st and 2nd principal components (about 60% of total informations) contracted from twelve grain quality properties closely associated with eating quality of cooked rice. Also, Jinbu and the other rices were divided into two and three rice groups respectively. Varietal variation of overall rice quality was smallest in Hwaso. The most superior rice group in overall quality evaluation included Odaebyeo produced at Cholwon, Unbong and Hwaso, and Sobaegbyeo grown at Unbong

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