• Proceedings of the Korea Information Processing Society Conference
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• 2001.10a
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• pp.297-300
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• 2001

최근의 컴퓨팅 환경은 이질적인 클라이언트와 서버들간의 상호 운용성을 요구하는 분산 어플리케이션을 위한 프로그래밍 파라다임을 지원하기 위한 분산 객체 컴퓨팅 환경으로 발전되고 있다. 여기에는 복잡한 네트워킹과 다양한 멀티미디어 응용 서비스를 위한 객체지향 기술들이 접목되고 있다. 이러한 분산 컴퓨팅 환경에서 처리되는 어플리케이션들의 실시간 서비스 지원을 위해 요구되는 실시간 특성과 분산 객체들의 관리의 어려움을 해결하기 위하여 본 논문에서는 실시간 객체그룹 플랫폼을 구축한다. 기존의 연구들은 실시간 CORBA를 사용하거나 또는 ORB를 수정하거나 실시간 운영체제상에 특정 CORBA 제품군을 사용하여 분산 환경의 특정 영역의 성능향상만을 도모하고 있다. 그러므로, 본 논문은 ORB의 수정 없이 표준 CORBA상에서 실시간 특성을 지원한 수 있는 실시간 객체그룹 플랫폼을 설계한다. 본 논문의 실시간 객체그룹 구조는 객체들의 관리적인 측면과 실시간 어플리케이션 서비스 지원 측면에 대한 요구사항들을 분석하여 정립한 모델이며, 구성요소들의 기능을 관리와 서비스로 분리하여 각각의 기능수행시에 발생하는 객체간의 상호작용이 다른 기능에 영향을 미치지 않도록 한다. 또한, 구축된 플랫폼은 실시간 어플리케이션 개발자에게 실시간 특성 파라미터의 표현과 처리에 대한 투명성을 부여하여 어플리케이션에 유연성과 확장성을 제공하기가 용이하도록 한다. 따라서, 본 논문은 실시간 객체그룹 플랫폼의 구성요소들에 대한 역할을 정의하고 기능을 정립하며, 각 구성요소들을 설계하고 구현하였으며, 구현되어진 실시간 객체그룹 플랫폼의 기능과 수행 성능을 검증한다.가지 유기화합물 중에서는 35.6%를 차지하였다. BTEX 각각 개별물질은 미국 환경보호청이 제시하는 일일 노출 기준량(Reference Concentration; RfC) 보다는 현저히 낮았다. 총 휘발성 유기화합물읜 농도는 실내가 실외 보다 높았다(I/O ratio 2.5). BTEX의 상대적 함량도 실내가 실외보다 높아 실내에도 발생원이 있음을 암시하고 있다. 자료 분석결과 유치원 실내의 벤젠은 실외로부터 유입되고 있었고, 톨루엔, 에틸벤젠, 크실렌은 실외뿐 아니라 실내에서도 발생하고 있었다. 정량한 8개 화합물 각각과 총 휘발성 유기화합물의 스피어만 상관계수는 벤젠을 제외하고는 모두 유의하였다. 이중 톨루엔과 크실렌은 총 휘발성 유기화합물과 좋은 상관성 (톨루엔 0.76, 크실렌, 0.87)을 나타내었다. 이 연구는 톨루엔과 크실렌이 총 휘발성 유기화합물의 좋은 지표를 사용될 있고, 톨루엔, 에틸벤젠, 크실렌 등 많은 휘발성 유기화합물의 발생원은 실외뿐 아니라 실내에도 있음을 나타내고 있다.>10)의 $[^{18}F]F_2$를 얻었다. 결론: $^{18}O(p,n)^{18}F$ 핵반응을 이용하여 친전자성 방사성동위원소 $[^{18}F]F_2$를 생산하였다. 표적 챔버는 알루미늄으로 제작하였으며 본 연구에서 연구된 $[^{18}F]F_2$가스는 친핵성 치환반응으로 방사성동위원소를 도입하기 어려운 다양한 방사성의 약품개발에 유용하게 이용될 수 있을 것이다.었으나 움직임 보정 후 영상을 이용하여 비교한 경우, 결합능 변화가 선조체 영역에서 국한되어 나타

• Korean Journal of Food Science and Technology
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• v.51 no.4
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• pp.324-329
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• 2019

Volatile flavor compounds of radish fermented by lactic acid bacteria were extracted using solid-phase microextraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 45 volatile flavor compounds were identified. The volatile flavor compounds in unfermented radish mostly consisted of sulfur-containing compounds (95.85%) and aldehydes (2.61%). While the composition ratio of volatile flavor compounds in radish fermented for two days changed to sulfur-containing compounds (75.53%) and acids (11.12%). As the fermentation period was increased, the contents of dimethyl disulfide, dimethyl trisulfide, diallyl sulfide, diallyl disulfide, and diallyl trisulfide, which have unique garlic and scallion flavor, decreased, and acetic acid and 1-hexanol, which have a sour and fruity flavor, increased. These changes in volatile flavor compounds seemed to have affected the flavor characteristics of fermented radish.

• Journal of the Korean Society for Precision Engineering
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• v.19 no.8
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• pp.34-37
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• 2002

• Journal of Life Science
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• v.16 no.7 s.80
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• pp.1243-1249
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• 2006

Volatile flavor compounds in commercial crab-like flavorants were compared by mean of solid phase microextraction(SPME) and liquid continuous extraction (LLCE)/GC/MSD methods. A total of 86 volatile flavor compounds were detected. Of these, 71 were positively identified consisting mainly of sulfur-containing compounds (13), aldehydes (3), ketones (2), esters (26), alcohols (5), aromatic compounds (3), terpenes (8), acids (2) and miscellaneous compounds (9). SPME method was more effective than LLCE method in detection of volatile components in commercial crab-like flavorants. Eight S-, N-containing compounds such as dimethyl sulfide, dimethyl disulfide, dipropyl disulfide, 3-(methylthio)propyl acetate, 3-(methylthio) propanal, 3-(methylthio) propanol, 2-methyl-3-(methylthio) pyrazine and 2-methyl-5-(methylthio) pyrazine, 8 esters such as styrallyl acetate, ethyl acetate, isoamyl acetate, benzyl acetate, ethyl pentanoate, butyl pentanoate, isoamyl pentanoate and furfuryl acetate were considered as major components in crab-like flavorants.

• Journal of Soil and Groundwater Environment
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• v.6 no.3
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• pp.73-91
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• 2001

compounds (VOCs) were selected for assessment of VOCs contamination in some urban runoff and groundwater samples in Seoul. They included 3 aromatic hydrocarbons, 13 alkyl benzenes, 1 ether, 26 halogenated alkanes, 10 halogenated alkenes, and 9 halogenated aromatics. The levels of VOCs in urban runoff and groundwater were measured for samples collected in March 2000, June 2000 and November 2000 in Seoul City. A total of 78 samples (44 run-off water, 27 groundwater, and 7 samples from 4 urban wastewater treatment plants in Seoul) were collected and analysed by GC-MS with purge and trap. After examination of the runoff, it was concluded that alkyl benzenes and aromatic hydrocarbons were organic compounds which were significantly impacted by traffic flows in Seoul. Of 62 VOCs, only 11 VOCs were not detected in runoff samples, while 14 VOCs were detected in 27 groundwater samples. The toluene content in the runoff was extremely variable from 0.1ppb to 29,310ppb, depending on the different sampling sites. The concentrations of xylene ranged between 0.07ppb and 2970ppb in the runoff. The concentrations ranged from 0.05ppb to 33.0ppb for benzene, 0.05ppb to 960ppb for ethylbenzene, 0.08ppb to 20ppb for trichloromethane (chloroform) , 0.03ppb to 4.30ppb for trichloroethylene(TCE) and 0.1ppb to 50ppb for 1,1,2-trichloroethane. From the preliminary study of groundwater from some wells in Seoul, the most frequently detected VOCs are djchlorornethane(methylene chloride), trichloromethane(chloroform) and toluene. Most of aromatic hydrocarbons, alkyl benzenes and other solvents generally lower than detection limits.

• Journal of the korean academy of Pediatric Dentistry
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• v.30 no.1
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• pp.33-40
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• 2003

Fusobacterium nucleatum, one of the bacteria causing halitosis, produces the volatile sulfur compounds (VSC) such as $H_2S$ in the media containing sulfur components, and forms FeS by binding with iron component. The various factors of oral cavity affect the concentration of sulfur compounds produced by Fusobacterium nucleatum. In this study, the effect of nutrients and pH on the production of sulfur compounds by Fusobacterium nucleatum was studied with the following results. 1. The optical density of broth was increased to $0.817{\pm}0.032$ and $1.297{\pm}0.024$ by adding 1.0% sodium thiosulfate and 0.05% L-cysteine hydrochloride in the media, respectively. 2. Though the optical density of broth was $0.799{\pm}0.032$ by adding volatile sulfur compounds (VSC) only in the media, it was increased to $1.775{\pm}0.003$ and $1.648{\pm}0.022$ by adding xylitol combined with glucose and fructose, respectively. 3. The concentration of VSC was above 20,000 ppb in the media above pH 5.5. The optical density of broth was still high in the media with L-cysteine hydrochloride of higher concentration, being low in the media of lower pH. 4. The concentration of VSC was high when there was distilled water or saline solution on the media, and their amount was small. These results suggest that the production of sulfur compounds by Fusobacterium nucleatum was inhibited by xylitol and acid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.6
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• pp.719-724
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• 1992

Volatile components in Korean salt-fermented anchovy were analyzed by simultaneous steam distillation-solvent extraction/gas chromatography/mass spectrometry. Seventy-three volatile compounds were detected in sample. Among these, 58 compounds were positively identified and were composed mainly of aldehydes, ketones, alcohols, nitrogen-containing compounds, esters, sulfur-containing compounds, furans and miscellaneous compounds. The amounts of aldehydes was the highest in flavor compounds detected in sample and next followed by alcohols, furans, esters and ketones. In particular, the following high ratios were observed : 3-methylbutanal, 1-penten-3-ol, ehtylacetate, 2-ethylfuran.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.2
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• pp.261-267
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• 1994

Parched mugwort tea was manufactured from mugwort (Artemisia asicatica nakai) leaves by traditional green tea preparation method. Volatile flavor compounds were collected by Tenax GC and they separated on DB-5 capillary column ($60m\;\times\;0.25mm$ i.d.) Fifty eight compounds were isolated and identified by GC-MS from the volatiles. Eleven compounds incucluding benzaldehyde, pinene, myrcene, cineole, 2-phrrolidinonoe, camphor, thujong, 1-acetylpiperidine, caryophyllene, coumarin, and farnesol among the compounds identified were considered as important compounds contributing mugwort-like flavor to the parched mugwort tea. The mixture of these eleven authentic compounds could reproduce aroma of mugwort leaves harvested in April. As results, the concentrations of these eleven flavor compounds in parched mugwort tea may indicate the strength of mugwort-like aroma of the tea.

• Korean Journal of Food Science and Technology
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• v.23 no.3
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• pp.276-279
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• 1991

Effects of stamping and roasting treatments on change of volatile aromatic components in curry powder were investigated by gas chromatography. These were conducted for improving volatile aromatic flavor and for improving aging effect. Major volatile aromatic components of curry powder were eugenol, cuminaldehyde, myristicin, anethole, eugenolacetate, cinnamaldehyde, linalool, limonene, p-cymene and ${\gamma}-terinene$. By stamping treatment, the content of low volatile components increased till 10 min, whereas that of high volatile components started to increase after 10 min. The content of low volatile components decreased with increasing roasting time.

• Proceedings of the Korea Air Pollution Research Association Conference
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• 1996.04a
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• pp.27-28
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• 1996