• Journal of the Korean Chemical Society
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• v.48 no.2
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• pp.220-224
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• 2004

• Polymer(Korea)
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• v.30 no.3
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• pp.210-216
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• 2006

To use the filter materials for selective removal of carbonyl compounds in cigarette mainstream smoke, hydrazine such as 2,4-dinitrophenylhydrazine (2,4-DNPH) and dansylhydrazine (DAH) impregnated adsorbents were prepared with perchloric acid or phosphoric acid as an accelerator in hydrazone formation reaction. Changes of molecular structure and morphology of adsorbents in various of impregnator were investigated by FTIR/ATR and SEM. Impregnation amount caused by reaction time, acid type and impregnation reagent, and the adsorption properties of carbonyl compounds in cigarette mainstream smoke were studied. Amounts of impregnation increased with increasing reaction time. The removal amount for vapor phase carbonyl compounds by 2,4-DNPH impregnated adsorbent was higher than that of dansylhydrazine impregnated adsorbent. The selectivity of 2,4-DNPH impregnated polyacrylic type adsorbent was superior to those of other adsorbents. This result indicates that the 2,4-DNPH impregnated polyacrylic adsorbent is applicable to cigarette filter material because of its fast reactivity and porosity.

• Analytical Science and Technology
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• v.25 no.1
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• pp.50-59
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• 2012

In this study, the effect of humidity change on DNPH cartridge sampling efficiency for carbonyl compounds (CCs) has been investigated. For this analysis, gaseous standard of 6 different CCs (formaldehyde (FA), acetaldehyde (AA), propionaldehyde (PA), butyraldehyde (BA), isovaleraldehyde (IA), and valeraldehyde (VA)) was calibrated after derivatization with three types of DNPH cartridge products. Their calibration results derived at RH values between 0 and 80% were then compared against liquid phase standards. If the results of our analysis are compared by the RH values between 20 and 80%, the effect of RH can be distinguished between light and heavy CCs. For lighter CCs (like FA and AA), there was no significant change. However, for the ones heavier than PA, there was fairly noticeable increase in relative recovery ratio in RH value between 20 and 80%. Such patterns are seen consistently from all three DNPH products tested for comparison. The results of our analysis suggest that proper correction for RH change may be needed for heavier CCs by the cartridge method.

• Proceedings of the Korean Society of Tobacco Science Conference
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• 2005.10a
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• pp.36-36
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• 2005

• Polymer(Korea)
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• v.29 no.1
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• pp.74-80
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• 2005

To use the filter materials for reduction of carbonyl compounds in cigarette mainstream smoke, the bead type cation and anion exchangers were synthesized by the suspension polymerization of GMA and DVB followed by the subsequent functionalization with sodium sulfite and diethylamine, respectively. FT-IR/ATR was used to characterize functionalized copolymer formation by sulfonation and amination, and the morphology change of ion exchangers according to the adsorption of cigarette mainstream smoke were observed by SEM. Ion exchange capacity, functionalization yield and adsorption properties of carbonyl compounds in cigarette mainstream smoke were investigated. The highest functionalization yields and ion exchange capacity were obtained at 5 wt% DVB content in co-monomer. The adsorption amount of carbonyl compounds in cigarette mainstream smoke of anion exchanger was higher than that of cation exchanger because of its electron delocalization in carbonyl group. The adsorption efficiency was increased in the presence of moisture. This results indicated that the anion exchanger was applicable for cigarette filter material because of its large ion exchange capacity and rapid ion exchange reaction.

• Proceedings of the Korea Air Pollution Research Association Conference
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• 2006.10a
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• pp.56-58
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• 2006

• Korean journal of food and cookery science
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• v.10 no.1
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• pp.51-56
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• 1994

Conventional Doenjang, improved Doenjang prepared with Asp. oryzae were made to investigate the changes in the lipid content, and the carbonyl compounds during fermentation. Total lipid contents of conventional Doenjang increased slowly during fermentation, and that of the improved Doenjang increased at first, but showed sharp decrease at moment and then increased. Triglyceride contents of all samples decreased remarkedly during fermentation. Conversely, free acid contents increased. From the result of quantitative analysis of fatty acid by gas chromatography, saturated fatty acid ratio of total lipid in conventional Doenjang increased at early stages and then decreased, but unsaturated fatty acid ratio showed the reverse phenomenon. Saturated fatty acid in improved Doenjang increased during the fermentation but unsaturated fatty acid decreased by degrees. The concentration of total and monocarbonyl compounds in the fermented Doenjang were comparably higher than that found in raw Boenjang. Sensory evaluation revealed that off flavor had a negative effect on overall eating quality of Doenjang and total carbonyl content was related to the off flavor.

• Analytical Science and Technology
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• v.20 no.1
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• pp.17-24
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• 2007

This study was performed to investigate the distributions of volatile organic compounds and carbonyl compounds at the 120 households in new apartments before occupation. The concentration of toluene, m, p-xylene, formaldehyde, acetone and ethylbenzene dominated as $272.81{\mu}g/m^3$, $98.90{\mu}g/m^3$, $71.68{\mu}g/m^3$, $70.58{\mu}g/m^3$ and $49.76{\mu}g/m^3$, respectively. The identified compounds by standards occupied 42.5% of the TVOCs, also the concentration of toluene occupied the largest part of the identified compounds as 18.5%. The concentration of formaldehyde and acetone were 43.1% and 42.4% among carbonyl compounds. The indoor/outdoor ratio of the concentration of benzene, toluene, formaldehyde and o-xylene were investigated 1.29, 3.59, 10.76 and 28.74, respectively.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2000.05a
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• pp.104-105
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• 2000

근년 들어 수요가 급증하고 있는 수산물 액젓류는 다량의 식염 (20% 이상)을 함유하고 있으므로 저장성이 비교적 양호하고 부패되기 어려운 식품이나 시중에 유통되고 있는 일부 시판 액젓류는 비교적 단기간에 갈변 또는 흑변이 일어나고 있다. 이러한 현상은 액젓 내에 함유되어 있는 성분 중 아미노기를 가지는 물질 즉, 암모니아, 아민, 아미노산, 펩티드 및 단백질과 지방산화에 의해서 생성된 카보닐 화합물 또는 Bacillus속과 같은 내열성 세균과 곰팡이 등이 잔존하여 이 같은 현상을 일으키는 것으로 알려져 있다 (Chung and Toyomizy, 1976; Oh, 1996). (중략)

• Korean Journal of Food Science and Technology
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• v.16 no.2
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• pp.169-174
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• 1984

The changes of the content of organic acids, carbon dioxide, alcohols and carbonyl compounds of the various Kimchis which were made of cabbage with green onion, garlic, ginger or red pepper and fermented at $12^{\circ}C-16^{\circ}C$ were investigated. Nonvolatile organic acids identified were lactic, succinic, fumaric and malic acid. Volatile organic acids identified were acetic, formic, propionic, butyric, valeric, n-caproic and n-heptanoic acid. Carbonyl compounds identified were acetaldehyde and acetone. The content of lactic acid was increased with fermentation, and higher in Kimchis containing red pepper, garlic and green onion. The content of acetic acid was increased with fermentation, especially in Kimchi containing garlic. The content of carbon dioxide was higher in Kimchi containing garlic. Alcohols identified in all Kimchis was only ethanol. Carbonyl compounds had no direct effect on off-flavor of Kimchi.