• Bulletin of the Korean Chemical Society
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• 제35권1호
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• pp.165-172
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• 2014

The distribution of basic nitrogen-containing compounds in three vacuum gas oils (VGOs) with different boiling ranges and their dewaxed oils from the lube base oil refining unit of a refinery were characterized by positive-ion electrospray ionization (ESI) Fourier transform-ion cyclotron resonance mass spectrometry (FT-ICR MS). It turned out that the composition of basic nitrogen compounds in the samples varied significantly in DBE and carbon number, and the dominant basic N-containing compounds in these oil samples were N1 class species. $N_1O_1$, $N_1O_2$, and $N_2$ class species with much lower relative abundance were also identified. The composition of basic nitrogen compounds in VGOs and dewaxed VGOs were correlated with increased boiling point and varied in DBE and carbon numbers. The comparison of the analytical results between VGOs and dewaxed VGOs indicated that more basic N-containing compounds in VGO with low carbon number and small molecular weight tend to be removed by solvent refining in lube base oil processing.

• 한국식품영양과학회지
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• 제24권3호
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• pp.420-426
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• 1995

Volatile compounds in raw oyster and oyster hydrolysate produced with protease were compared by vacuum simultaneous steam distillation-solvent extraction/gas chromatography/mass spectrometry. Sixty-two volatile compounds were detected in both samples. Of these, 57 were positively identified, composed mainly of aldehydes(12), ketones(9), alcohols(14), nitrogen-containing compounds(9), acids(6), terpenes(4), and miscellneous compounds(8). Levels of acids decreased after hydrolysis, whereas several other compounds such as aldehydes, ketones, and nitrogen containing compounds increased. Pyrazines, found in high abundance, were only detected in oyster hydrolysate.

• 한국대기환경학회지
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• 제21권6호
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• pp.657-666
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• 2005

The objectives of this study were to investigate atmospheric dry deposition of inorganic nitrogen-containing compounds to waterbody. Target waterbody is Juam reservoir functioning as one of the major water supply sources in Chollanamdo. Nitrate and ammonium dry deposition fluxes were directly measured using dry deposition plate (DDP) covered with greased strips and a water surface sampler (WSS). The daytime average $NO_{3}^{-}\;and\;NH_{4}^{+}$ fluxes measured with DDP and WSS were $1.7\∼2.6$ times higher than those at nighttime. The seasonal average flux of $NH_{4}^{+}$ showed the highest value in summer. The daytime and nighttime average dry deposition fluxes of particulate phase Nitogen-containing Compounds ($1.13,\;0.80\;mg/m^{2}$ day) were much higher than those of gas phase compounds ($0.50,\;0.24\;mg/m^{2}$ day).

• 한국환경보건학회지
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• 제36권3호
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• pp.222-228
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• 2010

Biological degradation of nitrogen-containing aromatic compounds was investigated in activated sludge previously adapted to mineralize low concentrations of nitrogen-containing aromatic compounds. Normally, the time required for 95% degradation of 10 mg/l dinitrophenol (DNP) under aerobic conditions was less than 4 hours without any lag, and with mixed liquor suspended solid (MLSS) levels from 600 to 1,000 mg/l. However, when the initial DNP concentration was increased to 75 mg/l, lags and even complete inhibition of DNP degradation were observed. The length of the lag was found to increase proportionally with decreasing MLSS levels. When dilute activated sludge was incubated for extended periods (192 hours), degradation of 75 mg/l DNP did eventually occur after lag periods of 37 to 144 hours, depending on the MLSS concentration. DNP was degradable in high concentrations if MLSS concentrations were sufficiently high to allow growth of bacteria resistant to the toxic effects of DNP.

• Preventive Nutrition and Food Science
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• 제3권1호
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• pp.15-21
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• 1998

Volatile flavor compounds in hydrolyzed blue mussel(HBM) produced by OptimaseTM APL-440, with untreated blue mussel(UBM) were compared. A total of 100 volatile compounds were detected in both HBM and YBM , consisting mainly of 25 aldehydes, 16 ketones, 17 alcohols, 8 nitrogen-containing compounds, 11 aromatic compounds, 8 terpenes, and 15 miscellaneous compounds. Levels of aromiatic compounds decreased after hydrolysis, whereas levels of 7 nitrogen-containing compounds increased. The compounds , 3-methylbutanal, (z)-4-heptenal, and (E,Z)-2-, 6-nonadienal , had the highest odor values in both samples. Total free amino acids in HBM were 21.89%(w/w) and increased by 3,4 times higher than UBM. glutamic acid and aspartic acid, having sour tastes, were the major taste-active compounds in HBM.

• 대한환경공학회지
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• 제22권4호
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• pp.775-784
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• 2000

본 연구는 그리스 대체표면을 사용한 건식침적판(knife-leading-edge surrogate surface)과 물표면 채취기(water surface sampler)를 이용하여 질산염(입자상, 가스상)의 전식침적량을 직접 측정하였다. 평균 가스상 건식침적량($8.3mg/m^2/day$) 이 입자상 건식침적량($3.0mg/m^2/day$)에 비해 훨씬 큰 값을 나타내었다. 직접 측정한 질산염의 가스상 건식침적량과 대기 중 질산($HNO_3$) 농도 사이의 선형회귀분석을 통하여 질산의 가스상 질량전달계수률 구하였다. 이와 같이 구한 질산의 질량전달계수는 이산화황($SO_2$)의 질량전달계수의 약 2배가 되는 값을 보여주었다. 특히, 오존주의보시에는 Graham의 확산법칙을 사용하여 이산화황의 질량전달계수로부터 계산한 질산의 질량전달계수와 대기 중 질산 농도와의 곱으로 추정된 질산염의 가스상 건식침적량에 비해, 측정된 건식침적량이 훨씬 높은 값을 나타내는 특이한 현상을 보였다. 이 결과는 질산 외의 가스상 화학종이 질소산화물의 가스상 건식침적량에 영향을 미친다는 사실을 나타내고 있다. 이론적인 계산결과에 의하면 아질산($HNO_2$) 과 PAN이 질소산화물의 가스상 건식침적량에 기여할 가능성이 높은 것으로 나타났다.

• 한국식생활문화학회지
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• 제12권1호
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• pp.63-69
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• 1997

This study was carried out in order to analyzed the changes in nitrogen containing taste compounds of three different types of traditional Korean soy sauce with varing ripening period, and to investigates correlation between sensory characteristics and taste compounds contents via contents assay and sensory evaluation of soy sauce samples. Total nitrogen, ammonia type nitrogen and amino type nitrogen contents showed the highest value in Kyupjang. 17 kinds of free amino acid was detected in Chungjangs and 16 kinds of free amino acid was detected in Kyupjang. Nucleotides and their related compounds detected were hypoxanthin, xanthin, IMP, AMP, Inosine, ADP. Free amino acid and nucleotides and their related compounds contents were highest in Kyupjang. Nitrogen related compounds content of high concentration soy sauce ripened over 150 days increased similarly with Kyupjang. In the sensory evaluation of soy sauce taste, Chungjang samples acquired the highest score in the offensive taste test while Kyupjang marked highest score for sweet taste, nutty taste, taste preference. High concentration soy sauce ripend over 150 days yielded the result similar to that of Kyupjang. Sweet taste showed positive correlation with nitrogen compounds. The materials that showed positive correlation with nutty and traditional soy sauce taste and taste preference were nitrogen compound, IMP, AMP. Except for tryptophan, all free amino acid showed positive correlation with nutty and traditional soy sauce taste. Particulary, taste preference correlated to lysine, aspartic acid and glutamic acid.

• 환경위생공학
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• 제8권1호
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• pp.81-91
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• 1993

This paper was carried out to isolate and identify Aeromonas caviae which can degrade Sodium Dodecyl Benzene Sulfonate(SDBS) effectively. And the affecting factors for the ability of bacterial degradation were also studied. Frm October 1991 to February 1992, two hundred samples from sweage in Taegu area and Nakdong river waters in Talsung Gun area were tested. Minimal salt medium which contain SDBS only as a carbon source was used as a culture medium. The isolated new strain was identified as Aeromonas caviae Kim & Kweon. The optimal pH for SDBS degradation were 7.0 and temperature, $32^{\circ}C.$ It was taken 24 hours to degrade SDBS of 20mg/l completely under the optimal pH and temperature. And in the case of 30 mg/l of SDBS, it was taken 36 hours. The nitrogen sources were added to the minimal salt media containing 20mg/l of SDBS, and they were incubated at $32^{\circ}C$ for 14 hours. 86.9% SDBS were degraded after addition of 0.03% peptone as a organic nitrogen source. And 70.5% SDBS after addition of 0.05% ammonium sulfate as a inorganic nitrogen source. In the case of metal compounds(0.015%), the degradation rate for SDBS were 3.5 fold increased in the media containing magnesium chloride and calcium chloride than in the media that were not containing these metal compounds. And where the media containing magnesium chloride was 0.05%, the degradation rate was 65.8%. And above 0.3% NaCI, the degradation rate was decreased slowly.

• 공업화학
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• 제33권4호
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• pp.431-435
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• 2022

용매 추출에 의해 5성분계 모델 조제 메틸나프탈렌유(CMNO)에 함유된 함 질소화합물(NC)의 저감을 실험적으로 검토했다. 원료로서는 3종류의 NC [퀴놀린(QU), 이소퀴놀린(IQU), 인돌(IN)]과 2종류의 2환 방향족화합물[1-메틸나프탈렌(1MNA), 2-메틸나프탈렌(2MNA)]로 구성된 5성분계 모델 CMNO를, 용매로서는 포름아미드 수용액을 각각 사용했다. 초기 용매에 함유된 물의 체적분율(y_w,0)의 증가는 NC의 분배계수와 수율을 급격히 감소시켰으나, 역으로 2MNA을 기준한 NC의 선택도를 증가시켰으며 용매/원료의 체적분율(S/F)의 증가는 NC의 분배계수, 수율과 선택도를 동시에 증가시켰다. 일정한 조건(y_w,0 = 0.1, S/F = 1, 평형온도 303 K)하에서 얻어진 QU, IQU과 IN의 수율은 30%, 31%와 40%를, 선택도는 15, 15, 20을 각각 보였다. 우수한 NC의 수율과 선택도로부터 본 연구의 포름아미드 추출법은 모델 CMNO에 함유된 NC의 저감법으로 기대되었다.

• 한국재료학회지
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• 제29권11호
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• pp.677-683
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• 2019

In this paper, nitrogen-doped reduced graphene oxide(rGO) is obtained by thermal annealing of nitrogen-containing compounds and graphene oxide (GO) manufactured by modified Hummers' method. We use melamine as a nitrogen-containing compound and treat GO thermally with melamine at over $800{\sim}1,000^{\circ}C$ and 1 ~ 3 hr under Ar atmosphere. The electrical conductivity of doped rGO is measured by 4-point probe method. As a result, nitrogen contents on rGO are found to be in the range of 2.5 to 12.5 at% depending on the doping conditions after thermal annealing. The main doping site on graphene oxide is changed from pyridinic-N and pyrrolinic N to the graphitic site as the heat treatment temperature increases. The electrical conductivity of doped rGO increases as the N doping content increases. As the thermal treatment time increases, the change of both total doping contents and doping sites is slight and the surface resistance is remarkably reduced, which is caused by healing effects of doped graphene oxide at high temperature.