Experiments were conducted to propose manufacturing methods to make loess ball using food wastes. Food wastes were used to improve porosity and increase specific surface area of loess ball. Red clay, food wastes and clay were used as main raw materials in making loess ball and these were mixed with varying ratio in order to find out optimum mixing ratio. The optimum mixing ratio of food wastes is evaluated to amount to 30%. In this case, 33.61 kg/cm2 of compressive strength, 65.13% of porosity, 50.04% of absorbing ratio, and 6.302 m2/g of specific surface area are obtained. When evaluating cross section and the appearance of red clay ball made up of 30% food wastes through a visual inspection and SEM photograph, it can be observed that a lot of pores are formed across the red clay ball due to the volatilization of moisture and organic matter in food wastes during the high-temperature burning. Taking into account compressive strength, porosity, absorbing ratio, specific surface area, and SEM photograph altogether, the optimum mixing ratio of loess, food wastes, and clay in the loess ball were 30%, 50%, and 20%, respectively. When evaluating the cross-section and outer appearance of the loess ball that comprise 30% of food wastes by SEM photography, it can be concluded that the optimum mixing ratio of loess, food wastes, and clay in the loess ball amounts to 30%, 50%, and 20%, respectively. Compressive strength of the manufactured loess ball amounts to 42.52 kg/cm2, which is 26.5% higher than the values obtained in the condition when the loess ball made without food wastes. However, the values of porosity, absorbing ratio, and specific surface area are somewhat lower than the corresponding values obtained in the condition when the loess ball was manufactured without food wastes.

I. 서 론
 II. 실험재료 및 방법
  1. 황토볼의 제조
 III. 결과 및 고찰
  1. 황토볼 제조 재료의 성상 분석
  2. 황토 최적혼합비 결정
  3. 황토와 점토의 최적혼합비 결정
 IV. 결 론
 사 사
 References

• 정승현(군산대학교 환경공학과) | Seung Hyun Jeong
• 정병곤(군산대학교 환경공학과) | Byung Gon Jeong Corresponding author