• Journal of Conservation Science
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• v.29 no.1
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• pp.69-79
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• 2013

This study aims at identifying the variation of physicochemical properties for galena ore in order to use it in understanding of manufacturing techniques in terms of metallurgical method and smelting or refining process for obtaining lead. The ores in the study obtained from the operating mine have been washed and pre-treated for a test. Metallic lead has been extracted by roasting process. The result displays that galena is still in present in the matt despite of exposure to high temperature, over $1000^{\circ}C$. Nearly $11.1g/cm^3$ specific gravity metallic lead has been collected from the refining test of which aim was to remove the remnant galena and a trace of concentrated silver has been identified at the grain boundary. The result suggests that at least one refining process was essential to acquire high purity metallic lead and cupellation had been executed to remove remnant silver.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.849-855
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• 2003

The extrusion effects on solubilization of brown rice, glutinous rice, barley and job's tear were investigated in comparison with raw and roasted whole grains. Whole grains were extruded under 13 different operating conditions, where the process variables were controlled in the following ranges: screw speed, $200{\sim}300$ rpm; temperature, $110{\sim}130^{\circ}C$; moisture, $15{\sim}25%$. Solubilization effects of whole grains by extrusion were characterized in terms of water solubility index (WSI), viscosity, dispersibility and dietary fiber in comparison with those of raw and roasted grains. WSI of whole grains significantly increased by extrusion, especially WSI of glutinous rice containing abundant amylopectin increased twice than WSI of brown rice. The content of soluble dietary fiber was increased due to extrusion treatment, while insoluble dietary fiber decreased concomitantly and the content of total dietary fiber was not nearly changed. Extrusion improved the dispersibility and swelling effects in comparison with that of raw and roasting grains.

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.748-752
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• 1990

This paper was investigated to elucidate the nitrite-scavenging ability of roasted-barley extracts. Roasted-barley extracts exhibited nitrite-scavenging ability. The nitrite-scavenging ability of roasted-barley extracts showed pH-dependent, and did the highest at pH 1.2 and the lowest at pH 6.0. The roasting temperature and time of barley examined influenced the nitrite-scavenging ability of roasted-barley extracts. The water soluble fraction obtained from barley roasted at $230^{\circ}C$ for 90 min showed higher the nitrite-scavenging effect than the others. Ethanol soluble fraction which is further fractionated from water soluble fraction was most effective in nitrite-scavenging.

• Resources Recycling
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• v.12 no.1
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• pp.33-40
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• 2003

Mn was extracted by using a nitric acid from the reduced ferromanganese dust and the basic experiments were taken to refine the manganese nitrate solution by means of precipitation of Ca, Mg oxalate. The dust was generated in AOD process producing a medium-low carbon ferromanganese and collected in the bag filter. Manganese oxide content in the dust was about 90% and its phase was confirmed as $Mn_3$$O_4$. $Mn_3$$O_4$ in the dust was reduced to MnO by roasting with activated charcoal. The main impurities in the extracted solution prepared by leaching the reduced dust with nitric acid were Na, K, Fe, Si, Ca, Mg etc. Among them, Fe was removed by controlling pH of the solution more than 4 and precipitating $Fe(OH)_3$, simultaneously silicious material solved in the solution was removed by co-precipitation with the ferric hydroxide. Addition of 150 g reduced dust into 4N HNO3 solution 1$\ell$ was appropriate to control the pH of the solution to pH 4. To differ greatly the solubilities of manganese oxalate and calcium or magnesium oxalate in a solution containing a high concentration of Mn, pH of 4 or less and addition of ($NH_4$)$_2$$C_2$$O_4$ in equivalent with Ca and Mg are recommended. At this time, the higher temperature was the shorter the precipitation reaction time was needed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.11
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• pp.1327-1335
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• 2017

This study was carried out to determine the effect of cacao bean addition on the physicochemical properties of extruded rice flour. Rice-based cacao beans (0, 20, 40, 60%) were extruded at a die temperature of $130^{\circ}C$, screw speed of 200 rpm, and moisture content of 25%. As the content of cacao beans increased from 20% to 60%, expansion index decreased, while piece density and specific length increased. The water soluble index and water absorption index of the extrudate increased through extrusion cooking. Lightness decreased as cacao bean content increased while redness increased. As the content of cacao beans increased, paste viscosity decreased. Cold peak viscosity was observed in all extrudates of raw roasted cacao beans. ${\alpha},{\alpha}$-Diphenyl-${\beta}$-picrylhydrazyl (DPPH) radical-scavenging activity increased upon extrusion and cacao bean addition. As content of cacao beans increased, non-roasted cacao beans had higher total phenolic contents than roasted cacao beans. This study showed that addition of cacao beans to extruded rice snack improved antioxidant activity.

• Resources Recycling
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• v.14 no.2
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• pp.19-27
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• 2005

The recycling possibility of aluminum waste dross(AWD) as a ceramic raw material of porous light-weight material was examined. A aluminum waste dross was washed 4-7 consecutive times and roasted at 900$^{\circ}% for 1hour as pre-treatments. The properties of the pre-treatment of aluminum waste dross was investigated. It was conformed by XRD result that the spinel crystalline was grown in AWD, after roasting. After the roasted AWD was ground in aqueous state, the sodium hexaphosphate(SHP) as a dispersant which is used for stabilizing the concentrated slurry was added to the AWD slurry. The porous material was prepared by slurry foaming method with surfactant at room temperature. The foamed slurry volumes were 2 and 3 times of the original slurry volume. The properties of porous material with extended volume of 3 times was following: the porosity was about 84%, bulk density was 0.59 g/cm$^3$, the range of pore was from 50 ${\mu}m$ to 500 ${\mu}m$ and mean pore size was about 200 ${\mu}m$. AWD porous material was sintered at 1150$^{\circ}C-1250$^{\circ}C. It was colcluded that AWD was sintered well at 1200$^{\circ}C from material surface observation by SEM.

• Resources Recycling
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• v.31 no.2
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• pp.40-48
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• 2022

In this study, the effects of solution components were investigated in the recovery of vanadium as ammonium metavanadate from vanadium-ore-salt roasting-water leaching solution. The vanadium-containing solution is strongly alkaline (pH 13), so the pH must be lowered to 9 or less to increase the ammonium metavanadate precipitation efficiency. However, in the process of adjusting the solution pH using sulfuric acid, aluminum ions are co-precipitated, which must be removed first. In this study, aluminum was precipitated in the form of an aluminum-silicate compound using sodium silicate, and the conditions for minimizing vanadium loss in this process were investigated. After aluminum removal, the silicate was precipitated and removed by adjusting the solution pH to 9 or less using sulfuric acid. In this process, the concentration and addition rate of sulfuric acid have a significant influence on the loss of vanadium, and vanadium loss was minimized as much as possible by slowly adding dilute sulfuric acid. Ammonium metavanadate was precipitated using three equivalents of ammonium chloride at room temperature from the aluminum-free, aqueous solution of vanadium following the pH adjustment process. The recovery yield of vanadium in the form of ammonium metavanadate exceeded 81%. After washing the product, vanadium pentoxide with 98.6% purity was obtained following heat treatment at 550 ℃ for 2 hours.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.4
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• pp.483-488
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• 1998

In order to elucidate the effect of heme compounds on lipid oxidation in roasted and/or reheated mackerel and pacific saury, changes in myoglobin, metmyoglobin, total iron, nonheme iron and heme iron content were measured. Throughout the steps of roasting, heating and reheating, myoglobin content was decteased more rapidly roasted at $180^{\circ}C$ for 20 min in fillet samples than those roasted at $200^{\circ}C$ for 15 min or $220^{\circ}C$ for 10 min. When the skinless samples were roasted at $180^{\circ}C$ for 20 min, about $38\%$ of myoglobin in raw meat were remained. The skinless fillet roasted at the lower temperature resulted the higher level of metmyoglobin due to the reduced myoglobin. Regardless of roasted temperature and time, total iron content was retained the level of raw meat throughout processing. 2 times of nonheme iron content was noted in the skinless fillet samples roasted at $180^{\circ}C$ for 20 min. All samples, heme iron content was decreased much lower by roasted temperature and in absence of skin on fillet. It was decreased about $33\%$ when roasted at $180^{\circ}C$ for 20 min in the skinless fillet in case of pacific saury.

• Applied Biological Chemistry
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• v.39 no.6
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• pp.482-487
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• 1996

Five barley and two oat varieties grown in Korea were investigated for soluble, insoluble, and total $(1{\to}3)$, $(1{\to}4)-{\beta}-D-glucans$. Total and insoluble ${\beta}-glucans$ after extraction of soluble ${\beta}-glucans$ with water were analyzed, and the soluble ${\beta}-glucans$ were calculated as the difference between total and insoluble ${\beta}-glucans$. The total ${\beta}-glucans$ in whole barleys were in a range of $3.3{\sim}5.6%$(average 4.4%), and those in pearled barleys were In a range of $3.3{\sim}7.1%$(average 5.2%). In whole barleys, on average, 54% of the ${\beta}-glucans$ was soluble and in pearled barley 46%. Whole oats contained $3.1{\sim}4.0%$ total ${\beta}-glucans$, and dehulling increased the groat ${\beta}-glucans$ contents to $4.0{\sim}4.8%$. Oats demonstrated considerably higher ${\beta}-glucans$ solubility of 84% than barley. ${\beta}-Glucans$ in barley and oats were rapidly extracted at the beginning of the extraction and almost all of the ${\beta}-glucans$ were extracted after $2{\sim}3 hr extraction. As extraction temperature increased from $23^{\circ}C$ to $45^{\circ}C$, more soluble ${\beta}-glucans$ were extracted. However, solubility of barley ${\beta}-glucans$ decreased at a relatively high temperature of $65^{\circ}C$. Steam-cooking reduced the analytical solubility of barley and oat ${\beta}-glucans$, while roasting seemed to render the ${\beta}-glucans$ of barley more soluble.

• Resources Recycling
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• v.32 no.3
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• pp.26-37
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• 2023

Good control of the solution pH and temperature is required to recover vanadium from the water leaching solution of vanadium ore after sodium roasting. However, such adjustments could lead to aluminum-vanadium and sodium-vanadium co-precipitation, which greatly affects the efficiency of vanadium recovery. In this study, a process that can increase the efficiency of vanadium recovery as ammonium metavanadate [NH₄VO₃] and ammonium polyvanadate [(NH₄)₂V₆O₁₆·H₂O] was investigated by examining the characteristics of vanadium-containing aqueous solutions during precipitation. The aluminum content of vanadium-containing water leaching solutions has a great effect on the loss of vanadium when the pH of the aqueous solution is adjusted to 9. Therefore, a process to minimize aluminum leaching is also required. In this study, ~99% or more of vanadium present in vanadium-containing aqueous solutions was precipitated and recovered as NH₄VO₃ by adding 3 equivalents of ammonium chloride relative to the vanadium content at pH 9 and room temperature. (NH₄)₂V₆O₁₆·H₂O was precipitated from the aluminum-vanadium coprecipitates generated during the pH-adjustment of the aqueous solutions to 9 by dissolving the coprecipitate in the solutions at pH 2.5 and controlling their sodium content to 2,000 mg/L or less. Approximately, 98% or more of the available (NH₄)₂V₆O₁₆·H₂O could be precipitated and recovered from a solution with a vanadium content of 2,200 mg/L and a sodium content of 1,875 mg/L at pH 2.5 by adding approximately 3 equivalents of ammonium chloride relative to the vanadium content at 95℃ or higher. The overall process could precipitate and recover, approximately 91% or more of the total vanadium in the water leaching solution as NH₄VO₃ and (NH₄)₂V₆O₁₆·H₂O.