• Journal of Conservation Science
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• v.31 no.3
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• pp.243-254
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• 2015

In this study, the stability of the adhesive was determined through the Oddy Test that is Verification Test for potential damage by various materials. And to find the factor causing the corrosion of the metal samples, the adhesives and coatings those are usually used in the metal preservation process were selected and treated on the samples. Six kinds of adhesives and four kinds of metal specimens Fe, Pb, Cu, Ag were used. As results, the weight change showed high increasement in the rate of weight change 29.87% of Fe sample. The chromaticity measurement showed the high change value of the Cellulose-based adhesive. In case of the VOCs test from adhesive by using GC-MS, Acetic acid was detected from all six kinds of the adhesives. Compared to cellulose-based adhesives and the other adhesives, the amount of VOCs per 1mg concentration is higher than 900 times and was detected small amount of Formic acid. This is assumed to be facilitated by acid impurities and the light. This reaction was considered as the result of reducing a large amount of molecular and of generating a large amount of Nox. And thus the reacted sulfur changes was considered as the factor for causing corrosion.

• Journal of the Korean Applied Science and Technology
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• v.34 no.4
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• pp.1085-1093
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• 2017

Plasticizers are materials added to give softness and elasticity to plastics having rigid properties to give soft properties as products, and they are mainly added to high molecular materials to give flexibility to improve workability and to improve cold resistance, resistance to volatility and electrical properties. It is used for the purpose. Most plasticizers are inert liquids, similar in function to solvents but with high molecular weight and no volatility. In addition, when dissolved in petrochemical products, only the plasticizer is separated by the matrix effect with other compounds, and qualitative and quantitative analysis. In this study, qualitative and quantitative analysis of DOA and DOP, which are representative components of petrochemical products, were conducted using MD-GC/MS and developed an optimal plasticizer analysis method.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.784-789
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• 2004

Acid production and growth of lactic acid bacteria, sensory properties, volatile odor components, and effects of freeze-drying on quality of kimchi prepared with whole, midlib, and leaves of Chinese cabbages ripened at $20^{\circ}C$ for 3 days were investigated. Salinities of whole, midlib, and leaf were 2.31, 2.03, and 2.68%, respectively, In kimchi pH of midlib was the lowest and that of leaf was the highest, while acidities of whole and midlib were higher than that of leaf. Numbers of lactic acid bacteria in whole and midlib were slightly higher than that of leaf. Overall acceptability, taste, and odor of kimchi and freeze-dlied/rehydrated kimchi prepared with whole or midlib were better than those of leaf. Volatile odor components such as ethanol and sulfur-containing components of kimchi prepared with whole or midlib were generally higher than those of kimchi prepared with leaf.

• Journal of Life Science
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• v.23 no.3
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• pp.443-447
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• 2013

This study was conducted to investigate the antimicrobial and anti-oral malodor effect of Schizandra chinensis extracts against oral pathogens. S. chinensis methanol (MeOH) extract showed better antimicrobial activities against oral pathogens than the S. chinensis hot water extract did. In particular, ethylacetate (EA) fraction of S. chinensis MeOH extract had the greatest effects against Streptococcus mutans, S. sanguinis, S. salivaris subsp. thermophols and Porphyromons gingivalis. The anti-malodor effect of S. chinensis against the generation of volatile sulfur compounds (VSC), such as hydrogen sulfide, methyl mercaptan, and dimethyl sulfide, was estimated using oral chroma in a practical study. The results showed that 2% MeOH extract of S. chinensis against the production of hydrogen sulfide, methyl mercaptan, and dimethyl sulfide had inhibitions of 91.15, 78.72 and 71.58%, respectively. These results showed that Schizandra chinensis extract had antimicrobial activity against several oral pathogens and exhibited significant effects on the inhibition of VSCs. Thus, Schizandra chinensis extract could be an alternative to available synthetic chemicals and oral hygiene products.