• 한국분말재료학회지
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• 제28권2호
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• pp.91-96
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• 2021

Rare earth magnets with excellent magnetic properties are indispensable in the electric device, wind turbine, and e-mobility industries. The demand for the development of eco-friendly recycling techniques has increased to realize sustainable green technology, and the supply of rare earth resources, which are critical for the production of permanent magnets, are limited. Liquid metal extraction (LME), which is a type of pyrometallurgical recycling, is known to selectively extract the metal forms of rare earth elements. Although several studies have been carried out on the formation of intermetallic compounds and oxides, the effect of oxide formation on the extraction efficiency in the LME process remains unknown. In this study, microstructural and phase analyses are conducted to confirm the oxidation behavior of magnets pulverized by a jaw crusher. The LME process is performed with pulverized scrap, and extraction percentages are calculated to confirm the effect of the oxide phases on the extraction of Dy during the reaction. During the L ME process, Nd is completely extracted after 6 h, while Dy remains as Dy₂Fe₁₇ and Dy-oxide. Because the decomposition rate of Dy₂Fe₁₇ is faster than the reduction rate of Dy-oxide, the importance of controlling Dy-oxide on Dy extraction is confirmed.

• 한국재료학회:학술대회논문집
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• 한국재료학회 1999년도 추계학술발표강연 및 논문개요집
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• pp.179-179
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• 1999

• 한국결정학회:학술대회논문집
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• 한국결정학회 2007년도 추계학술연구발표회 및 정기총회
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• pp.10-10
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• 2007

• Asian-Australasian Journal of Animal Sciences
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• 제25권3호
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• pp.435-446
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• 2012

The present study identified volatile flavor components of Hanwoo longissimus muscle and other Korean foods (Doenjang, Chungukjang, sesame oil) and their traits were compared in relation with flavor precursors that include fatty acids and protein degradation products. Hanwoo longissimus muscle was purchased from a commercial abattoir while the other foods were sampled from three separate households. The results showed totals of 68 ($9.94{\mu}g/g$), 60 ($15.75{\mu}g/g$), 49 ($107.61{\mu}g/ml$) and 50 ($7.20{\mu}g/g$) volatile components for Doenjang, Chungukjang, sesame oil and Hanwoo beef longissimus, respectively (p<0.05). Aldehydes were the most predominant components in beef, but alcohols, acids and esters, and pyrazines are probably the major contributors to the flavor characteristics of other foods. SDS-PAGE revealed that beef longissimus muscle and Doenjang showed higher protein degradation than other foods which could be likely related to chiller ageing and ripening process. The total polyunsaturated fatty acids were approximately 50, 60, 41 and 5% for Doenjang, Chungukjang, sesame oil and beef longissimus muscle, respectively. Based on the mechanism(s) of generation of the volatile compounds and the chemical composition of each food sample, differences and traits of volatile flavor components among the four food types are likely due to fatty acid profiles, proteolytic activity and processing conditions. Aroma intense compounds like pyrazines and sulfur-containing compounds were limited in cooked beef in the current experimental condition (i.e., relatively low heating temperature). This suggests that higher heating temperature as in the case of roasting is needed for the generation of high aroma notes in meat. Furthermore, proteolytic activity and stability of fatty acids during ageing have a great influence on the generation of flavor components in cooked beef.

• 한국자기학회지
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• 제5권5호
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• pp.753-757
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• 1995

Systematic studies on the crystal structure and magnetic properties of light rare earth element(RE) compounds with Pb, $REPb_{2}$, have been carried out. Their crystal structure has been identified to be a $MoSi_{2}$-type. The values of the effective magnetic moment for $CePb_{2},\;PrPb_{2}\;and\;NdPb_{2}$ are respectively very close to the theoretical values of $RE^{3+}$. These three compounds are antiferromagnetic and exhibit a metamagnetic transition. The magnitude of the Neel temperature is proportional to two-thirds of the de Gennes factor. The magnetic entropy change for $NdPb_{2}$ is contrast to the value for $CePb_{2}$ heavy-fermion compound, comparable to the theoretical value. The magnetic contribution to the temperature dependence of resistivity for $PrPb_{2}$ is given by a form of -lnT in a wide temperature range, implying the Kondo system in analogy with $Cepb_{2}$.

• 대한화학회지
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• 제55권6호
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• pp.1000-1006
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• 2011

A systematic study of Knoevenagel reaction and Nazarov cyclization was made on variety of less reactive carbonyl compounds such as ${\beta}$-ketoesters, 1,3-diketones and cyclic active methylene compounds using $Yb(OTf)_3$ as the catalyst. Recycling study confirms reusability of the catalyst without much loss of activity.

• 한국방사성폐기물학회:학술대회논문집
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• 한국방사성폐기물학회 2004년도 Proceedings of the 4th Korea-China Joint Workshop on Nuclear Waste Management
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• pp.165-169
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• 2004

It was studied on the reductive extraction between the eutectic salt and Bi metal phases. The solutes were zirconium and the rare earth elements, where zirconium was used as the surrogate for the transuranic(TRU) elements. All the experiments were performed in a glove box filled with argon gas. Two types of experimental conditions were used -high and low initial solute concentrations in salt. Li-Bi alloy was used as a reducing agent to reduce the high chemical activity of Li. The reductive extraction characteristics were examined using ICP, XRD and EPMA analysis. Zirconium was successfully separated from the rare earth elements by the reductive extraction method. The LiF-NaF-KF system was favorable among the fluoride salt systems, whereas the LiCl-KCl system was favorable among the chloride salt systems. When the solute concentrations were high, intermetallic compounds were found near the salt-metal interface.

• 대한환경공학회지
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• 제22권6호
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• pp.1127-1137
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• 2000

인산염 폐수와 불소폐수를 대상으로 각각 $La^{3+}$를 주성분으로 하는 희토수처리제와 조염화희토화합물로 제조된 수처리제를 적용하는 방안을 검토하였다. $La^{3+}$의 인산염 농도 대비 투입몰비에 따른 인산염의 제거양상을 조사한 결과, 투입몰비 0.25에서 약 50% 정도의 인산염이, 그리고 투입몰비 0.5 에서 대부분의 인산염이 제거되는 결과를 보였다. 희토수처리제에 의한 인산염 인의 제거반응은 평형에 신속히 도달하였으며, 온도증가에 따라 인산염의 제거율이 다소 감소하는 경향이 관찰되어 발열반응의 특성을 나타내었다. 희토-인산 결합체의 제타전위는 pH 5.5를 경계로 그 이하에서는 양의 값을, 그리고 그 이상에서는 음의 값을 가지는 것으로 파악되었으며 pH에 따른 제타전위 절대치의 증감과 탁도의 증감은 유사한 경향으로 변화하였다. 불소폐수에 대한 조염화희토 수처리제의 적용에 있어서는 수처리제의 투입량 중가에 따른 잔류불소 농도의 감소 및 탁도와 생생슬러지량의 증대현상이 관찰되었으며, 수처리제의 투입량이 고정된 상태에서 응집제량의 변화에 따른 불소처리효과에 대한 검토에서는 응집제의 주입량이 증가됨에 따라 잔류불소량 및 탁도는 감소하고 슬러지 발생량은 증가하는 경향이 파악되었다.

• 한국진공학회:학술대회논문집
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• 한국진공학회 1998년도 제14회 학술발표회 논문개요집
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• pp.18-18
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• 1998

F First I will introduce our works how to improve the crystal growth t technique for Rare earth pnictides and chalcogenides. All these substances h have hi양1 vapor pressure and high melting print up to 3$\alpha$)()C. 까len we employ m the tungsten or molybden crucibles and enclose the sample by 빼e welding of m the lid with high current electron beam. We cannot elevate the temperature up t to 3$\alpha$)()C without suitable radiation shield because rate of radiation loss r rapidly increase in such a high temperature regions. There were no good r radiation shield but we discovered that the p-BN could work as an excellent r radiation shield after checking of the many substances. S Secondly I will show several interesting and unusual 뻐ysical properties of obtained crystals under high magnetic field, hi양1 pressure and also i including angle resolve photoemission spectroscopy. I will stress the p properties of the low carrier concentration with strong correlation on C댐, U USb and Yb4As3

• 한국축산식품학회지
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• 제31권6호
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• pp.807-816
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• 2011

The present study evaluated the difference in objective and subjective meat quality properties among the pure-breed boars of Duroc, Berkshire and Yorkshire. Ten longissimus lumborum (LD) muscles were collected from each breed after 24 h slaughtering. The breed type showed a significant effect on intramuscular fat content, moisture (p<0.01), pH, sarcoplasmic protein solubility and color (p<0.05), whereas cooking loss and Warner Blazer shear force (WBsf) did not differ among the breeds. The Yorkshire breed showed significant (p<0.05) lower sarcoplasmic protein solubility, pH and CIE $a^*$ value when compared with other breeds. The sensory panels identified Duroc as having greater overall acceptability and higher rating values than other breeds. The oleic acid content was significantly lower in the Berkshire (29.85 %) than in the Duroc (40.19 %) and Yorkshire breeds (38.18 %, p<0.05). The Yorkshire breed showed the most desirable ratio of polyunsaturated and saturated fatty acids (0.31) than the Berkshire (0.16) and Duroc breeds (0.15, p<0.05). 40 volatile compounds have been identified and quantified, while aldehydes were the most abundant among flavor substances. Aldehydes were negatively correlated with oleic acid content (p<0.05). Current data indicated that each breed had their own merits and deficiencies in terms of meat qualityThe Yorkshire breed showed a greater number of weak points. Furthermore, this study indicated that individual fat-driven flavor components were greatly influenced by fatty acid composition. The polyunsaturated fatty acids did not show any negative effects on meat flavor if cooked meats were consumed soon after cooking.