• Proceedings of the Korea Institute of Fire Science and Engineering Conference
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• 2011.11a
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• pp.123-126
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• 2011

화재의 원인과 확산과정을 과학적으로 설명하는 화재 감식분석에 있어 예방과 피해를 최소화하기 위해 화재 감식분석기법은 계속 변화되고 있으며 또한 이에 대한 과제가 증가되고 있는 추세이다. 따라서 본 연구에서는 화재감식에서 기초적이고 필수적인 화재성격판단과 연소흔적 판단, 발화원의 판단에 대해서 서술하고 이에 대한 향후 과제를 제시하였다.

• Proceedings of KOSOMES biannual meeting
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• 2017.11a
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• pp.250-250
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• 2017

• Journal of Korean Institute of Fire Investigation
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• v.11 no.1
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• pp.91-109
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• 2007

조립식 건축물의 화재는 건축자재의 종류에 따라 다양한 화재 특징을 나타내게 되는데 금번 연구과제로 선정한 화재는 지난 2006년 12월에 발생한 조립식 샌드위치패널 숙소 화재사례로서 이번 연구를 통해 조립식 샌드위치패널 건축물의 화재원인분석과 감식방법을 고찰해 보고 아울러 발표된 연구논문자료와 실제 화재재현실험을 통한 감식능력 향상을 도모하고자 한다.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.314-321
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• 1999

This study was performed to test application possibility of electronic nose with 32 conducting polymer sensor arrays for aroma analysis of persimmon vinegar. The 20, 30, 40, 50, 60, and $70^{\circ}Bx$ persimmon vinegar concentrates were prepared by vacuum concentration at $55^{\circ}C$. The recovery yield of water soluble solid to concentrates was 55.5% on $20^{\circ}Bx$ persimmon vinegar concentrate. As the concentration of persimmon vinegar concentrates increased, pH of concentrates increased and acidity as acetic acid decreased. From sensory evaluation for persimmon vinegar concentrates, as the concentration of persimmon vinegar concentrates increased, their cooking odor and umami taste increased, sour taste and acidic odor decreased, salty odor and astringency were not changed. Aroma analysis by electronic nose (AromaScan) showed no difference in normalized pattern and odor intensity among persimmon vinegar concentrates. All quality factors among concentrates also were less than 1.042. And so the electronic nose with conducting polymer sensor was not suitable for aroma analysis of persimmon vinegar concentrate.

• Korean Journal of Food Science and Technology
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• v.51 no.5
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• pp.438-446
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• 2019

To investigate the changes in volatile compounds of persimmon vinegar (PV) during aging, PVs aged for 3-25 years were analyzed using solid-phase microextraction-gas chromatography-mass spectrometry. In total, 90 volatile compounds were identified, and acids and esters were the most abundant, followed by ketones and alcohols. The concentration of acetic acid ranged from 8,925.0 to 26,132.3 ng/mL, depending on the aging period. Ethyl acetate concentration ranged from 32.5 to 50,681.7 ng/mL and ethanol was present only in PV aged for 3 years (PV-3). The volatile compound content was the highest in PV-3. The volatile profiles of PV aged for 22 years (PV-22) and 25 years (PV-25) were considerably similar. Acids were the most predominant in PV-15, PV-22, and PV-25, whereas esters were abundant in PV-3. The contents of acids, alcohols, and esters decreased, while the aldehyde and ketone content increased with aging.

• Analytical Science and Technology
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• v.22 no.3
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• pp.210-218
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• 2009

A gas chromatography-tandem mass spectrometry (GC-MS/MS) method was developed and validated for simultaneous determination of amphetamine derivatives and norketamine in human hair. Preparation of hair involves external decontamination, mechanical pulverization, incubation and extraction prior to instrumental analysis. The samples were derivatized using heptafluorobutyric anhydride, and analyzed by GC-MS/MS. The linear ranges were 0.05-20.0 ng/mg for the analytes except for 3,4-methylenedioxyamphetamine, with good coefficients of determination ($r^2$ >0.998). The intra-day and inter-day precisions were within 10.7% and 8.5%, respectively. The intra-day and inter-day accuracies were between -1.6 and 17.0% and -2.6 and 10.5%, respectively. The limits of detections for each analyte were lower than 0.007 ng/mg, while recoveries were 75.9-100.9%. When the method was applied to hair samples obtained from suspected drug abusers, the concentrations in hair samples were 0.97-19.30 ng/mg for methamphetamine and 0.14-2.56 ng/mg for amphetamine.

• Fire Science and Engineering
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• v.24 no.3
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• pp.78-85
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• 2010

Currently, there are various institutions performing fire investigation and identification, such as fire stations and police stations as well as institutes related to fire safety, etc. And the manpower working at the institutions reaches a large number of persons. But there is no objective index on the expertise of the persons. In this paper, we suggested the examination criteria through job analysis and the enforcement method of the exam system. And we developed suitable exam subjects and exam content specifications for qualification of fire identification and estimation that investigate a fire cause, combustion, escape circumstances and fire facilities at the scene of a fire, survey the fire damage and analysis fire cause, etc. It will increase the public trust to develop national technical qualification items of the fire identification and estimation engineer.

• Proceedings of the Korea Institute of Fire Science and Engineering Conference
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• 2011.11a
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• pp.127-130
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• 2011

화재 시뮬레이션이라 함은 현실적으로 화재의 재현은 불가능한 관계로 컴퓨터를 이용하여 화재모델을 표현하는 방법을 취하는 것으로 이것을 시뮬레이션이라 하며, 이를 통하여 대상물의 특징을 해석 규명하여 현실화 한 것이 화재 시뮬레션이다. 나날이 증가하고 있는 화재시뮬레이션의 필요와 중요성에도 불구하고 국내에선 개발자체가 지지부진한 상태이며, 금번 화재감식 시뮬레이션의 개발에 앞서 외국에서 사용되고 있는 화재 시뮬레이션의 비교 분석을 통하여 미력이나마 시뮬레이션 개발에 도움이 되고자 한다.

• Food Science and Preservation
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• v.6 no.2
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• pp.233-238
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• 1999

This study was determined changes of components of sweet and astringent persimmon vinegars by two stages fermentation. Free sugars of persimmon juices before alcohol fermentation were mainly composed of glucose, fructose and sucrose. The content of glucose, fructose and sucrose of sweet persimmon juice was 6.60, 6.12 and 1.74%, respectively, and those of astringent persimmon was 5.63, 5.21, 0.62%, respectively. The contents of free sugar decreased continuously during fermentation. Major organic acids of persimmon juices were acetic, galacturonic, malic, citric and ascorbic acid. Alcohols of persimmon juices was detected methanol, ethanol, iso-propylalcohol, n-propylalcohol and iso-butylalcohol at the initial fermentation. The contents of alcohols increased continuously up to 4days of fermentation but their contents except ethanol decreased slightly at 5th day of fermentation. Contents of free amino acid were higher in sweet persimmon than those in astringent persimmon. Volatile components increased during acetic acid fermentation.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.153-156
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• 2001

Traditional static headspace and headspace solid-phase microextraction(SPME) techniques were compared for their effectiveness in the extraction of volatile flavor compounds from the headspace of persimmon vinegar. The adsorption condition of SPME fiber for equilibrated headspace vapor was selected as $80^{\circ}C$ and 20 min. Total FID response for volatiles of persimmon vinegar was exactly higher such as total peak area $18.18{\times}10^6$ in SPMEGC technique than total peak area $1.35{\times}10^6$ in static headspace-GC. The major volatiles in persimmon vinegar were acetic acid, ethyl acetate, 3-hydroxy-2-butanone, ethanol, phenethyl alcohol. From static headspace-GC technique, 3 acids, 3 aldehydes, 5 alcohols, 9 esters and 1 ketone were identified. From SPME-GC technique, total 34 compounds including 6 acids, 7 aldehydes, 6 alcohols, 9 esters, 2 hydrocarbones, 1 ketone, 3 others were detected. Also the ratio for benzaldehyde, phenethylacetate and phenethylalcohol were higher in SPME-GC.