• Corrosion Science and Technology
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• v.17 no.5
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• pp.225-230
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• 2018

The effects of birch sap, a possible natural corrosion inhibitor, on the corrosion behavior of steel in chloride solution were investigated. The corrosion rate was significantly reduced by the addition of 1~5 mL of birch sap to 500 mL of 3wt% NaCl or 3wt% $CaCl_2$ solution. A remarkable increase in the pitting potential in NaCl solution was observed by the addition of birch sap although it was almost constant in $CaCl_2$ solution. The corrosion rate of steel in both NaCl and $CaCl_2$ birch sap solution without addition of water was higher compared to that of aqueous solution without birch sap as the pH of the birch sap was 4.0. The presence of organic compounds like, fructose, galactose, glucose, and palmitic acid in the birch sap are thought to be adsorbed effectively on the metal surface, which provided corrosion protection. However, the inorganic elements including Na, Ca, K, Mg, Mn, S, etc. present in the birch sap exhibited no role in corrosion inhibition.

• The Korean Journal of Food And Nutrition
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• v.7 no.3
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• pp.177-182
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• 1994

The effect of phosphate salt (NafHP04) and sodium citrate on the emulsion stability of soy protein isolate (SPI) in the presence of calcium was investigated in terms of salt concentration and addition order. Both phosphate and citrate salts decreased the solubility of SPI despite their pH enhancing effects. Addition of calcium chloride (CaCl2) significantly decreased ES, which showed nearly negligible at more than 3 mM CaCl2 concentration. When Na2HP04 were added in the presence of 5 mM Cac12, 55 greatly increased up to 20mM concentration, above which however ES decreased. It was found that the addition order of Na2HPO4 and CaCl2 affected ES. The addition of phosphate and subsequent CaCl2 exhibited the higher 55 than the reverse order. In both cases, the overall ES profile was found to be nearly similar to the solubility profile of SPI, indicating the positive relationship between solubility and emulsion stability of SPI in the presence of calcium. Similar trend to the phosphate effect on ES was also observed for sodium citrate in the presence of calcium.

• Journal of Korea Foundry Society
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• v.34 no.6
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• pp.187-193
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• 2014

In the present work, the effect of adding Ce on the corrosion behavior of Mg-4Al-2Sn-1Ca alloy was investigated. The studied alloys were fabricated by gravity casting method and a potentiodynamic polarization, A.C. impedance and hydrogen evolution tests were carried out in a 3.5% NaCl solution with pH 7.2 at room temperature to measure the corrosion properties of Mg-4Al-2Sn-1Ca-xCe alloys. The microstructure of the Mg-4Al-2Sn-1Ca alloy was composed of ${\alpha}$-Mg, Mg17Al12, Mg2Sn and CaMgSn phase. Also, a $Al_{11}Ce_3$ phase was newly formed by the addition of Ce. With an increase of the Ce contents, the microstructure became refined and the corrosion resistance improved.

• Journal of the Korean Chemical Society
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• v.36 no.5
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• pp.621-626
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• 1992

The effects of $Ca^{2+}$ ion on the charge transfer(CT) interaction of $4-(C_9H_{19})C_6H_4O(CH_2CH_2O)_{40} [NP-(EO)_{40}]$ with iodine in aqueous solution were investigated by UV-visible spectrophotometer. Maximum absorption wavelengths to the CT interaction were in the vicinity of 390 nm, and by the addition of $Ca^{2+}$ ion shifted toward 370 nm. Above CMC, the intensity of the CT interaction by the addition of $Ca^{2+}$ ion were increased and then decreased. The increase in the intensity of CT band were attributed to the increase of the donor-acceptor overlap with iodine caused by the compactness of micelle in the presence of $Ca^{2+}$ ion. These phenomena suggest that the linear oxyethylene(EO) chains, relatively free to assume various configuration in aqueous solution, could form a pseudo-crown ether structures capable of forming complexes with $Ca^{2+}$ ion.

• Journal of The Korean Society of Grassland and Forage Science
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• v.35 no.2
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• pp.159-165
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• 2015

Fresh rice straw silage (RSS) was prepared with lactic acid bacteria (LAB) and chlorella (CA) at the experimental field of National Institute of Animal Science, Cheonan Province, Korea. This experiment consisted of the following eight treatments: control treatment without CA and LAB; treatment of 0.1% CA applied without LAB; treatment of 0.5% CA applied without LAB; treatment of 1.0% CA applied without LAB; treatment of only LAB inoculation without CA; treatment of 0.1% CA inoculated with LAB; treatment of 0.5% CA inoculated with LAB; and treatment of 1.0% CA inoculated with LAB. The content of crude protein of RSS significantly elevated with increased concentration of CA (p<0.05). The levels of acid detergent fiber (ADF), neutral detergent fiber (NDF), total digestible nutrient (TDN), and in vitro dry matter digestibility (IVDMD) showed no significant improvement in all treatments when compared to control. However, the quantity of lactic acid in RSS increased in CA and LAB alone inoculated treatments. Similarly, lactic acid significantly increased in LAB with CA treatments when compared to control. In addition, the number of LAB in LAB treatment increased as compared to control and significantly increased by an increase of CA concentration (p<0.05). Therefore, the nutritive values and quality of RSS can be improved by the addition of CA.

• Journal of Dairy Science and Biotechnology
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• v.30 no.2
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• pp.93-109
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• 2012

This study was performed to investigate the effects of added whey protein concentrates (WPC) and whey powder (WP) on the quality and shelf life of Tofu, a traditional food in Korea. Combined whey powder and whey protein concentrates were obtained at drainage after the casein was separated by using rennet enzyme or acidification of milk. We manufactured whey Tofu and evaluated its nutritional quality by testing, the general composition for yield, moisture, pH, crude protein, crude fat, carbohydrate, rheology, sensory properties, and change during storage. 1. The general compositions of WPC and WP were as follows: (a) WPC: moisture, 5.9%; crude protein, 56.2%; crude fat, 0.1%; carbohydrate, 32.6%; ash, 5.2%; and pH 5.93 and (b) WP: moisture, 3.7%; crude protein, 13.2%; crude fat, 1.6%; carbohydrate, 74.4%; ash, 7.1%; and pH, 6.65. 2. The yield of Tofu was as follows: (a) in WPC, the content was $CaCl_2$:GDL=6:4 > $CaCl_2$:GDL=9:1 > $CaCl_2$:GDL=7:3 > $CaCl_2$:GDL=8:2 and (b) in WP, 2% addition was the highest (265%) at $13.3g/cm^2$, but with 4% addition WP was the lowest (184%) at $22.2g/cm^2$. 3. The moisture content of Tofu was as follows: (a) in WPC, the content was $CaCl_2$:GDL = 6:4 > $CaCl_2$:GDL=9:1 > $CaCl_2$:GDL=7:3 > $CaCl_2$:GDL=8:2 and (b) in WP, 2% addition was the highest at 79.82% ($13.3g/cm^2$), but 4% was the lowest at 75.18% ($22.2g/cm^2$). 4. The pH of Tofu was as follows: (a) in WPC, the value was WPC 6% > WPC 4% > WPC 2% > control and $CaCl_2$:GDL=6:4 > $CaCl_2$:GDL=8:2 > $CaCl_2$:GDL=9:1 > $CaCl_2$:GDL=7:3 and (b) in WP, WP 4% > WP 2% > control. 5. The ash content of Tofu was as follows: (a) in WPC, the content was $CaCl_2$:GDL=8:2 > $CaCl_2$:GDL=7:3 > $CaCl_2$:GDL=6:4 > $CaCl_2$:GDL=9:1 and (b) in WP, there was no difference between 2% and 4% addition. 6. The crude protein content of Tofu was as follows: (a) in WPC, the content was $CaCl_2$:GDL=8:2 > $CaCl_2$:GDL=7:3 > $CaCl_2$:GDL=9:1 > $CaCl_2$:GDL=6:4 and (b) in WP, there was no difference between 2% and 4% addition. 7. The crude fat content of Tofu was as follows: (a) in WPC, the content was $CaCl_2$:GDL=8:2 > $CaCl_2$:GDL=7:3 > $CaCl_2$:GDL=9:1 > $CaCl_2$:GDL=6:4 and (b) in WP, values decreased with increasing pressed weight. 8. The carbohydrate content of Tofu was as follows: (a) in WPC, the content was $CaCl_2$:GDL=8:2 > $CaCl_2$:GDL=7:3 > $CaCl_2$:GDL=6:4 > $CaCl_2$:GDL=9:1 and (b) in WP, values increased with increasing pressed weight. 9. The rheology test results of Tofu were as follows: (a) in WPC, hardness and brittleness was highest with $CaCl_2$:GDL=8:2 and 6% added WPC. Cohesiveness was highest with $CaCl_2$:GDL=6:4 and 2% added WPC. Elasticity was the highest with $CaCl_2$:GDL=7:3 and the added WPC control. (b) in WP, hardness was the highest with $22.2g/cm^2$ and added WP control. Cohesiveness was the highest with $17.8g/cm^2$ and added WP 2%. Elasticity was the highest with $17.8g/cm^2$ and added WP 4%. Brittleness was the highest with $17.8g/cm^2$ and added WP control. 10. The sensory test results of Tofu were as follows: (a) in WPC, the texture, flavor, color, and smell were the highest with $CaCl_2$:GDL=6:4 and 6% added WPC. (b) in WP, the texture was the highest in the control with $22.2g/cm^2$. Flavor and smell were the highest in WP 2% and $22.2g/cm^2$. Color was the highest in WP 2% and $17.8g/cm^2$. 11. The quality change of Tofu during storage was as follows: (a) in WPC, after 60 h, all samples began to get spoiled and their color changed, and mold began to germinate. (b) in WP, the result was similar, but the rate of spoilage was more rapid than that in the control.

• Journal of the Korean Society for Heat Treatment
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• v.25 no.4
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• pp.175-180
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• 2012

Role of Ca in grain growth behavior has been investigated in hot-rolled Al-3%Mg and Al-3%Mg-0.5%Ca wrought alloys. When annealed for 1 hr from 723 to 823 K, grain size of the Al-3%Mg alloy increased rapidly above 723 K, whereas grains were relatively stable up to 773 K for the Ca-containing alloy. Grain homogeneity of the Ca-containing alloy was better than that of the Ca-free alloy both in hot-rolled and annealed states. Calculated activation energies for grain growth were 77.6 and 85.9 kJ/mole in the range of 723 to 823 K for the alloys with 0 and 0.5%Ca, respectively. Taking SEM images and EDS results into account, enhanced thermal stability in response to Ca addition would be associated with Al4Ca compounds located along the grain boundaries, which eventually play a role in restricting grain growth at elevated temperatures.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2014.11a
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• pp.39-40
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• 2014

마그네슘합금을 주조한 후 열간압출하여 CaO 첨가와 열간압출이 마그네슘 합금의 고온산화에 미치는 영향을 조사하였다. CaO 첨가효과는 첫째, $CO_2+1%SF_6$ 보호가스 없이 마그네슘 합금을 대기 중에서 주조할 수 있도록 하며, 둘째, 내열성을 크게 증진시켜 마그네슘합금의 산화 한계를 증가시키는 것이다. 열간압출 효과는 모재의 결정립계에 존재하는 석출물을 파괴시켜 석출물의 부피분율을 감소시키는 것으로서, CaO를 첨가할수록 석출물의 분율이 증가하였다.

• Journal of the Microelectronics and Packaging Society
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• v.11 no.3 s.32
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• pp.17-22
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• 2004

The microwave dielectric properties of $CaZrO_3$ ceramics with addition of $CaTiO_3$ were studied. The effect of glass addition on the low-temperature sintering and microwave dielectric properties of $CaZrO_3-CaTiO_3$ ceramics were also evaluated to develop the materials for functional substrates of low-temperature co-fired ceramics. When $10-20 wt\%$ of lithium borosilicate glass was added, the sintering temperature of the $CaZrO_3-CaTiO_3$ ceramics decreased from $1450^{\circ}C$ to below $900^{\circ}C$. As the $T_f$ of glass frits and $CaZrO_3$ are slightly negative and that of $CaTiO_3$ is significantly positive, zero $T_f$ could be realized by mixing an appropriate amount of $CaTiO_3$ with $CaZrO_3$. The $CaZrO_3-CaTiO_3$ ceramics sintered at $875^{\circ}C$ with $15wt\%$ glass frits showed the relative density of $98\%$, permittivity of 23, quality factor of 2500 GHz, and temperature coefficient of resonant frequency of $ -3 ppm/^{\circ}C$.

• Journal of Korean Society of Environmental Engineers
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• v.34 no.11
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• pp.735-742
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• 2012

This study tried to find a suitable method for enhancing the foam stability of cationic surfactants that normally generate less foam or no foam. Several trials were made to enhance the foam stability: addition of anionic surfactant, colloids and polymer. Cationic starch (CA-ST) did not form foam at all, while the foam stability of two other cationic surfactant also showed low levels; methyl triethanol ammonium methyl sulfate distearyl ester (CEQ90) for 46 sec. and Cetyl trimethyl ammonium chloride (CM29) for 31 seconds. Foam stability of cationic surfactants were significantly affected by addition of anionic surfactant, sodium dodecyl sulfate (SDS). Foam stability of CA-ST was significantly enhanced by addition of SDS, while those of CEQ90 and CM29 were decreased. Addition of colloids ($SiO_2$, kaolin) and polyvinyl alcohol (PVA) enhanced foam stabilities of CEQ90 and CM29. However, CA-ST did not form foam even in the presence of colloids or PVA. Effect of simultaneous addition of colloids and anionic surfactant on foam stability of cationic surfactant showed that foam stability of cationic surfactant was more influenced by addition of anionic surfactant than colloids. Effect of simultaneous addition of PVA and anionic surfactant on the foam stability of cationic surfactant also showed that presence of anionic surfactant significantly affect the foam stability of cationic surfactant. Foam stability of CA-ST was greatly increased to 8,780 seconds by addition of SDS 0.14% and PVA 2.5%. The foam stability of CA-ST was 8 times higher than CEQ 90. This study suggested that cationic surfactants not forming foam can generate foam by addition of anionic surfactant and its stability can be additionally increased by addition of colloids and PVA. The study results showed that enhancement in foam stability of cationic surfactant was prominently affected by the concentration of anionic surfactant added.