• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.29 no.1
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• pp.36-42
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• 1997

The fiber wall filling(FWF) technology, which is based on Precipitatin of fillers in the micropores of the cell wall structure of never-dried chemical pulp fiber, has been developed to improve filling and loading process in papermaking. In presenting FWF technique here, micropores of pulp fiber are first impregnated with an ionic solution of water soluble salt and consecutively impregnated with the second salt solution. This procedure generates an insoluble precipitate within the micropores of cell wall by chemical interaction of these two ionic salt solutions This is the first attempts to use FWF technology for the quality of waste paper grade which is recycled in papermaking, even though this FWF technology has been impressively improved for never-dried chemical pulp in filling and loading process of papermaking. The precipitated amount of CaCO$_3$ and SrCO$_3$ reached 5-6% and 4-5% of the waste paper weight respectively, which was measured by ash content of the burned waste paper fiber. On the other way the precipitated amounts of those materials impregnated into never-dried chemical pulp fiber have reached 17-18% and 16-18% respectively. The micropore loading technique gives optical and physical properties to the handsheets formed with celt-wall-filled fibers which are better than those handsheet properties resulting from conventional loading. The papers made from the cell-wall-filled pulps are stronger than those with the customary location of filler between the fibers.

• Korean Journal of Food Science and Technology
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• v.21 no.3
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• pp.364-369
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• 1989

Experiments were carried out to investigate on the effect of cryoprotectants to the quality changes of pork and beef muscles during frozen storage . Beef and pork muscles were mixed with various cryoprotectants and stored at $-20^{\circ}C$ in a chest freezer for 12 weeks. Samples were analyzed for pH changes, TBA value, free atty acid contents, water and salt soluble protein extractability. The results obtained are summerized as follows. The pH value in all of cryoprotectants added samples were increased up to 0.25-0.5 as in non-treated samples . The TBA value, free fatty acid contents were increased with storage time as compared with the non-treated sample. Cryoprotectant effect on water soluble protein extractability was greater in pork than in beef muscle during frozen storage, especially in pork muscle treated CP-B, mixture of sorbitol, sucrose and sodium tripolyphosphate, as compared with non-treated sample. Cryoprotectant effect on salt soluble protein extractability during frozen storage was more pronounced in the beef muscle treated with CP-A which was mixture of sorbitol, mono sodium glutamate and sodium tripolyphosphate, and in the pork muscle treated with CP-B, mixture of sorbitol, sucrose and sodium tripolyphosphate than in the non-treated sample.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.5
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• pp.401-408
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• 1985

In order to develop new types of product which can offer a sanitary and preservative duality, and convenience to consumers in marketing and cooking particularly in urban area, two processing methods of ready-to-cook food materials with dark fleshed fishes like sardine and mackerel were investigated. A method applied, in this work, is processing of ready-to-cook sardine meat "surimi" in which sardine meat is treated with alkaline solution to stabilize myofibrillar proteins, washed thoroughly with water to remove soluble components, and added with a proper amount of polyphosphate and sorbitol to enforce the functional property of meat such as water holding capasity, elasticity, and gel strength. The textural properties of fish meat paste made from the "surimi" meat were greatly dependent upon the stability of myofibrillar proteins and the elimination of water soluble components. The salt soluble proteins of sardine meat were so unstable in post-mortem stage that the gel forming ability was lost within 3 days at $5^{\circ}C$ storage and 2 to 3 weeks even at $-20^{\circ}C$ although the freshness was well kept for a week at $5^{\circ}C$ and several months of storage at $-20^{\circ}C$. A proper way of treatment to keep the proteins stable was that fish meat must be washed with $0.4\%$ sodium bicarbonate solution followed by 3 to 4 times washing with water. This resulted in removal of $80\%$ water soluble proteins and 50 to $60\%$ lipids. The addition of polyphosphate and sorbitol affected the stability of proteins during the storage of "surimi" meat. When phosphate and sorbitol were added in the ratio of $0.3\%:\;0.3\%,\;0.6\%:\;3\%,\;0.6\%:\;6\%,\;0:\,0.3\%\;and\;0.3\%:\;0$, the gel forming ability terminated in 35 days, 21 days, 14 days, 14 days, and 14 days of storage at $-30^{\circ}C$, respectively, while that of the control was 7 days. And it was also noteworthy that at least 8.0 mg/g of salt soluble protein nitrogen content was required for gel formation.

• Korean Journal of Soil Science and Fertilizer
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• v.35 no.1
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• pp.47-58
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• 2002

Much of the plastic film house soils in the southern part of the Korean peninsula are managed using a upland-paddy rotation culture system (hereafter, RS) to prevent salt accumulation in soil. However, information on the effects of RS on soil properties and environmental conservation is limited. In order to determine the effects of RS on soil properties, 22 fields under RS and 20 fields under a non-rotation system (hereafter, NRS) in plastic film houses were selected in Chinju, in southern Korea, and the P distribution characteristics were investigated, including the chemical properties. The RS contributed to the removal of water-soluble salts in the surface layer and to the redistribution of organic matter evenly in the soil profile. In the AP horizon, available phosphorus levels were $1,611mg\;kg^{-1}$ in RS and $1,789mg\;kg^{-1}$ in NRS, which markedly exceeds the optimum range for plant cultivation. Total P was lower in RS (average $4,593mg\;kg^{-1}$) than in NRS (average $5,440mg\;kg^{-1}$) and this decrease was taken to be an effect of RS. Inorganic P was the predominant form of P in both systems, followed by organic P and residual P. A soil profile showed that total and inorganic P concentrations decreased with depth in both systems. However, organic P increased withdepth in RS, which was in contrast to that noted in NRS. The increase in organic P with depth in RS implied that organically rather than inorganically derived phosphate moved through the soil. The concentrations of water-soluble P, Ca-P and Al-P were higher in NRS than in RS soil profiles, but the Fe-P concentration was higher in RS than in NRS, which might be affected by the anaerobic conditions found in paddy soils. In both systems, the Al-P form of extractable P predominated in the surface layer, followed by Ca-P, Fe-P and water-soluble P. With increasing depth, the composition rate of Ca-P to extractable P decreased to less than 10% in the 60-70cm depth, as Fe-P dominated at this level. The content of water-soluble P, potentially the main source of eutrophication, was higher in NRS than in RS. These results indicated that the RS used in plastic film houses contributed to the removal of water-soluble salts but only slightly decreased the phosphate concentration.

• Resources Recycling
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• v.27 no.5
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• pp.61-68
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• 2018

The aluminum dross is oxide generated on the surface of the molten metal during the aluminum melting process and it is divided into white dross and black dross according to presence of the Salt flux. White dross has high metal content and is recycled via the melting process. Black dross is largely berried, because the it has a low metal content and difficulty in separating the components. Black dross contains a salt components such as NaCl and KCl, and inorganic materials such as $Al_2O_3$ and MgO, and it is necessary to study the technology to recover and recycle such valuable resources. In this study, a process for recycling aluminum black dross was proposed. The inorganic and soluble substances present in the black dross were separated through crushing-dissolution-solid/liquid separation-decompression evaporating. By controlling the ratio of water and black dross, the recovery condition of the separated product was optimized and we confirmed the highest Salt flux recovery efficiency 91 wt.% at black dross:water ratio 1:9. Finally, Through the synthesis of zeolite using recovered ceramic material, the materialization possibility of black dross was confirmed.

• Polymer(Korea)
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• v.39 no.3
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• pp.403-411
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• 2015

A series of hydrophobically associating fluorinated amphiphilic polyacrylamide copolymers with remarkably high heat resistance and salt tolerance were synthesized by free radical micellar copolymerization, using acrylamide (AM) and sodium 2-acrylamido-tetradecane sulfonate ($AMC_{14}S$) as amphiphilic monomers, and 2-(perfluorooctyl) ethyl acrylate (PFHEA) as hydrophobic monomer. The structure of the terpolymer was characterized by FTIR, $^1H$ NMR and $^{19}F$ NMR. The solution properties of the terpolymers were investigated in details, and the results showed that the terpolymer solution had strong intermolecular hydrophobic association as the concentration exceeded the critical association concentration 1.5 g/L. The terpolymer solution possessed high surface activity, viscoelasticity, excellent heat resistance, salt tolerance and shearing resistance. The viscosity retention rate of copolymer solution was as high as 59.9% under the condition of fresh wastewater, $85^{\circ}C$ and a 60-days aging test.

• Resources Recycling
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• v.11 no.3
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• pp.31-36
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• 2002

Magnetic separation was carried out in order to improve the magnetite grade of the spent iron oxide catalyst, that was composed with magnetite, ceria and soluble alkaline salt. The recovery of magnetite from the spent iron oxide catalyst was over 99%, and the magnetite contents was upgraded to about 80% from 70% via wet type magnetic separation at 500 Gauss. This improvement was due to the removal of alkaline salt by water instead of the magnetic separation.

• Korean Journal of Food Science and Technology
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• v.16 no.3
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• pp.353-357
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• 1984

The myofibril prepared from PSE (pale, soft, exudative) porcine meat was modified by reacting with succinic anhydride and the chemical and functional properties of modified myofibrils were investigated. $No\;Ca^{2+}-and\;Mg^{2+}-ATPase$ activity were observed irrespective of the degree of succinylation. Isoelectric point of the succinylated myofibril changed to around pH 3 from the pH 5 of unmodified myofibril. Salt soluble property was not affected by changing the salt concentration. The modified myofibril in aqueous solution did not coagulate during heating at $98^{\circ}C$ for 10 min. Water absorption ability was not improved but emulsion capacity was improved a little by succinylation.

• Clean Technology
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• v.7 no.4
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• pp.291-297
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• 2001

In this study, the stability of concentrated colloidal liquid aphrons (CLAs) containing Aliquat 336 was measured. CLAs in the continuous phase are stabilized by water-soluble surfactant and oil-soluble surfactant. To compare the stability of CLAs, half-life was introduced. According to the change of state of solution, the rate of break-up of concentrated CLAs changed rigorously at critical coagulation concentration. Critical coagulation concentration was measured with changing pH. The effects of ionic strength and concentration of Sodium Dodecyl Benzene Sulfonate (SDBS) on the stability of concentrated CLAs in the continuous phase were also investigated.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.5 no.1
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• pp.29-38
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• 1972

The protein composition of abalone muscle was estimated with the following result: on a series of samples analyzed, water-soluble protein, $19\~22\%$, salt-soluble protein, $27\~39\%$: alkali-soluble protein, $20\~26\%$ : and stroma $20\~28\%$ : respectively. It was demonstrated by ultracentrifugal analysis that approximately $65\%$ of the salt-soluble protein is accounted for by paramyosin, $30\%$ by actomyosin, and $5\%$ by myosin, respectively. The ultracentrifugally homogenous paramyosin was prepared by BAILEY's ethanol-dried method. It showed a $S^{\circ}\;_{20,\;{\omega}$ of 3.14s, and was completely salted in with KCl beyond $0.35{\mu}$. The intrinsic viscosity at $25^{\circ}C$ was estimated at 3.1. The paramyosin is rich in several amino acids such as arginine, aspartic acid, glutamic acid, etc., and lacking of both proline and tryptophane, in rough accord with other paramyosins reported. The abalone paramyosin did not show ATPase activity over a pH range of 5 to 9,5 even in the presence of Ca++ or Mg++. So was the case with the paramyosin specimen prepared by BAILEY's wet-extraction method.