• Journal of the Mineralogical Society of Korea
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• v.31 no.2
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• pp.67-73
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• 2018

The objective of this study was to investigate the application of sulfate solvents for the economic and eco-friendly leaching of valuable metals from Au concentrate using an acid bake-water leaching system (AWS). AWS experiments were performed using an electric furnace with various baking temperatures ($100-500^{\circ}C$) and sulfate solvents ($H_2SO_4$, $K_2SO_4$, $(NH_4)_2SO_4$, $MgSO_4$, and $CaSO_4$). The efficiency of the valuable metal leaching increased as the baking temperature was increased to $400^{\circ}C$. Based on the AWS leaching time experiments, the maximum leaching rate occurred with the aqueous $(NH_4)_2SO_4$ solvent. This study demonstrates that aqueous $(NH_4)_2SO_4$ could be used as an effective solvent for valuable metal leaching using an AWS.

• Textile Coloration and Finishing
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• v.8 no.1
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• pp.1-7
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• 1996

In discharge printing of cotton fabrics dyed with C.I. Reactive Orange 16(O-16), C.I. Reactive Blue 19(B-19) and C.I. Reactive Black 5(Bl-5), when the dyes were discharged by some chemicals, such as $K_{2}CO_{3}$, BASB, DSR, sarcosine and GSB, the single use of those chemicals made a very poor discharge, but mixing them with $K_{2}CO_{3}$ resulted to the outstanding improvement of discharge. Especially the dischargeability of $K_{2}CO_{3}$ BASB or $K_{2}CO_{3}$+DSR was very gratifying. For O―16, $K_{2}CO_{3}$+ DSR was slightly more effective than $K_{2}$CO$_{3}$+BASB, but for B―19 and Bl―5 $K_{2}CO_{3}$+BASB and $K_{2}CO_{3}$+DSR showed similar good results. In discharging of O―16 and B―19 by $K_{2}CO_{3}$+BASB or $K_{2}CO_{3}$ +DSR, the dischargeabilities of them increased as the time of 102$^{\circ}C$ steaming increased under the condition of 102$^{\circ}C$ steaming and no baking, but not under the condition of 102$^{\circ}C$ steaming and 16$0^{\circ}C$ baking. However for Bl-5, without regard to baking, the 102$^{\circ}C$ steaming of more than 15 minutes caused the discharge to be much more remarkable than that of 8 minutes did. Generally baking elevated the dischargeability, and this was sure in discharging by $K_{2}CO_{3}$+BASB or $K_{2}CO_{3}$+DSR. And it was confirmed that the structure of vinylsulfonyl reactive dyes could effect on the dischargeability because the three dyes, though little, showed different discharge behaviors.

• International Journal of Korean Welding Society
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• v.4 no.1
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• pp.15-22
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• 2004

Metal transfer behavior of three shielded metal arc welding electrodes, AWS El1018, E6013 and E6010, were investigated through the characterization of size distribution of droplets and measurement of arc voltage signals. Of the three electrodes, Ell018 electrode showed the largest droplet size with the smallest amount of spatter, while E6010 electrode showed the smallest droplet size with the largest amount of spatter. Even though Ell0l8 electrode showed a good agreement between the frequencies of voltage drop in FFT processed voltage signals and the transfer rate of droplets, E6013 and E6010 electrodes showed weaker correlation because of their dominant explosive transfer behavior. The type of cathode used and electrode baking time also influenced the metal transfer behavior. Compared to bead-on-plate welding using steel plate as a cathode, welding on a water-cooled copper pipe showed less short-circuiting and higher melting rate in all electrodes because of higher arc potential and/or anode drop. When baked for a long time, E6010 electrode showed much more stable arc with less short-circuiting and explosion due to the loss of gas formation ingredients.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.2
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• pp.467-475
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• 2015

The effects of replacement of wheat flour with laver, Pyropia yezoensis, on the bread making properties and quality characteristics of bread were evaluated. The poor baking performance which arose from dried laver addition could be compensated by using exogenous enzymes (Flavouzyme) and baking aids. Laver hydrolysate was prepared by hydrolyzing laver using Flavouzyme for 9 hrs at $50^{\circ}C$. Doughs made by addition of laver hydrolysate (8% dried laver substitution level) showed excellent baking properties. Moreover, with the addition of glucose oxidase and hydro colloidal HPMC, loaf volume and crumb grain were improved for doughs containing laver hydrolysate. Both of intermediate fermentation and final proof time for doughs containing laver hydrolysate was shorter than that for conventional dough.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.22 no.1
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• pp.1-6
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• 2016

How do we use onggi, Korean earthenware, for container of dough during fermentation instead of stainless steel container? How does it affect the flavor of bread if onggi tray is used in baking instead of steel tray? We tried to confirm those. As a result, the characteristics of onggi made positive effect on dough in fermenting room. The time, when the temperature of the center in the dough is equilibrated to that of surface on the dough, take shorter in onggi than in stainless steel. It could make the temperature of dough maintained evenly with little deviation, which could result in shorter fermentation time. Volume and surface color of the bread baked on onggi tray were better than on steel tray. The bread baked on onggi tray got higher score on overall acceptability in sensory test than on steel tray. Therefore, if onggi is used during baking, it could produce better quality of bread like making positive effect on fermented foods.

• The Korean Journal of Food And Nutrition
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• v.23 no.1
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• pp.8-14
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• 2010

This study was carried out to develop an optimum baking formula and baking process for a new bread raw material with added Cordyceps militaris powder, which has been known to prevent various adult diseases and cancers. The rheological properities of dough made from Cordyceps militaris powder-wheat flour with 0, 1, 2, and 3% Cordyceps militaris powder added-were investigated. A farinogram showed that the water absorption and weakness value of dough increased with added Cordyceps militaris powder, but development time and dough stability were decreased. An extensogram showed that resistance to extension was increased in bread with 1% Cordyceps militaris powder, but decreased in bread with 2% and, 3% powder. Extensibility decreased fermentation progressed. An amylogram showed that gelatinization point was increased but maximum viscosity was decreased with added Cordyceps militaris powder. With increased amounts of powder dough volume during fermentation was reduced. The change in pH values of dough after mixing, fermentation, and proofing decreased with increased amounts of added powder.

• Journal of Surface Science and Engineering
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• v.24 no.3
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• pp.162-168
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• 1991

Gas diffusion and electrolyte penetration in wetproofed gas diffusion electrodes were studied using layers of PTFE- bonded carbon. Minor variations in fabrication and testing procedures resulted in very large variations in catalyst layer wetting characteristics and permiability for reaction gas. By controlling the pore size of gas diffusion electrode carefully by varing the PTFE contents, baking temperature, baking time and ammonium bicarbonate as additive, the primary pore was decreased and the secondary pore was increased and so more reaction gas through the primary pore could be reacted at catalyst agglomertes in the secondary pore. And the cathode current density was increased to more than 400mA.$\textrm{cm}^2$ and Tafel slope value was decreased to lower than 110mA/decade.

• 한국정보디스플레이학회:학술대회논문집
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• 2007.08a
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• pp.165-167
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• 2007

The performance of polymer light emitting diode can be improved significantly by interfacial engineering on anode and/or cathode through adjusting the charge injection barriers for holes and electrons. Studies involve CFx and SAM modifications on ITO, thickness and delay time to baking of PEDOT:PSS, and electron injection/hole blocking layer.

• Composites Research
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• v.13 no.3
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• pp.48-57
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• 2000

Fracture analysis of coating cracking on a substrate system described in a companion paper was applied and verified by four-point bending tests. The multiple cracking of coating was predicted using a fracture mechanics approach. The strain energy release rate (G) due to the formation of a new crack in a coating was obtained. A crack density vs. strain data of metallic and polymeric substrate was used to get the in-situ fracture toughness of coating with respect to various baking time and temperature. The $G_c$ was decreased as the baking temperature and time was increased. This paper gave insight about usefulness of four-point bending test for fracture toughness evaluation of coating and it gave a new method for in-situ coating toughness.

• Food Science of Animal Resources
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• v.31 no.6
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• pp.907-913
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• 2011

Low-fat and full-fat Mozzarella cheeses were manufactured using ultraflterated-concentrated cow milk with a bacterial cell count of 100, 000 CFU/mL to study the properties of browning, oiling-off, stretchability, and meltability of the cheeses during 3 mon of refrigerated storage. The properties of browning, oiling-off, and stretchability of UF-Mozzarella cheese were affected by fat content, addition of starter and rennet (add 50, 65, and 80% compared with the control, respectively), and baking temperature (280, 300, and $320^{\circ}C$) (p<0.05). The browning and oiling-off scores increased with an increase in baking temperature and lengthen of storage time, but some undesirable results also occurred. The stretchability score improved with an increase in baking temperature, but the gradient decreased with the length of storage time (p<0.05). The meltability score was affected by fat content, concentration factor, and storage period (p<0.05). The result of this study demonstrated the applicability of UF-milk in making Mozzarella cheese with high quality and good palatability.