A stabilization/solidification (S/S) process for lead (Pb) contaminated soils was evaluated using waste cow bone containing apatite like compounds. Soil samples obtained form firing range were treated with waste cow bone. The effectiveness of stabilization was evaluated based on the Korean Standard Leaching Test (KSLT) and soil pH. The leached concentration reduced with increased in dose of waste cow bone. Overall, the KSLT results showed that Pb concentration in soils are significantly affected by amount of waste cow bone. When soil amended with 20 % of waste cow bone, less than 0.1 mg/kg was leached, and soil pH was increased from 6.5 to 8.4. Same results were obtained when finer waste cow bone was applied. The reachable concentration of Pb in soil showed in inversely proportional to solid/liquid ratio. Aging periods indicate improving mix design was applied. Relatively high lead concentrations was observed at the first 1 days, however leaching profile are reduced significantly over time for all mix designs.

김치의 향미개선 및 게껍질 분말 첨가김치의 부미를 제거하기 위한 향미개선제로서 우골추출물의 첨가효과를 검토하였다 우골추출물은 김치의 숙성중 pH와 산도, 총균수, 젖산균비, Leuconostoc과 Lactobacilli의 수에는 큰 영향을 미치지 못하였으나 산미와 김치냄새를 감소시키고 종합적 맛을 개선시키는 향미 개선제로서의 역할을 하였다. 또 우골추출물(0.03%)을 게껍질분말(1.5%)과 함께 첨가할 경우는 게껍질분말만을 첨가한 경우보다 높은