• The Korean Journal of Applied Statistics
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• v.37 no.4
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• pp.485-497
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• 2024

With the development of modern society, the number of livestock is increasing, and the corresponding odor is recognized as a serious social problem. In particular, the consumption of poultry meat, such as chicken, duck, and turkey, is expected to rise steeply, making odor problems near poultry farms. To address the problem, it is important to understand the influence of odor components on the complex odor. In this study, the odor data obtained from poultry farms were used to predict the complex odor using machine learning models and analyze the influence of the components. Furthermore, we analyze the differences in the amount of the odor components at the site boundary, compost site, inside the farm, and outside the farm using analysis of variance. The analysis showed that ammonia, trimethylamine, dimethyldisulfide, and acetaldehyde have a high effect on the complex odor. In particular, ammonia, trimethylamine, and acetaldehyde have different amount of the occurence by the location.

• Journal of the Korean GEO-environmental Society
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• v.10 no.5
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• pp.33-39
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• 2009

This study was conducted to evaluate production of complex odor and 12 specific odorous compounds in a pilot-scale (capacity : $100m^3$) ultra thermophilic aerobic composting. There were three types input: municipal wasted sludge, livestock manure and slurry, and food waste produced in Jung-Eb city. Each raw material was mixed with seed material and operated for two periods (1st : 50 days, 2nd : 60days). During composting, the temperature hit $90{\sim}95^{\circ}C$ after every mixing in both periods. Therefore, it was concluded that increasing temperature also saves the time which required for composting and high reduction of organics and water contents. The primary odorous compounds were ammonia, methyl mercaltan, dimethyl disulfide and trimethylamine. The concentration of the primary compounds and complex odor during the operation were higher than those on final day and most compounds did not exceed the allowable exhaust standard for odor. Also, it was found that optimal mixing time and control of high temperature are the most important parameters for odor control in ultra thermophilic aerobic composting.

• Journal of Animal Environmental Science
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• v.19 no.2
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• pp.123-132
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• 2013

This survey was conducted to investigate the current state of odor emission and control from 48 site of Hanwoo, dairy, swine and poultry farms in Korea. On-site complex odors assessment by the method of 6 step direct sensory evaluation and ammonia concentrations by portable gas detector on the boundary line of farms were evaluated and detected as 1.11 & 2.78 ppm, 1.67 & 2.56 ppm, 1.91 & 2.89 ppm, 1.8 & 2.4 ppm and 1.33 & 2.33 ppm, respectively. Almost of Hanwoo, dairy and poultry farms were nothing the complaints occurred for the last 2 years, however as 60% of swine farms were suffered odor complain. All of livestock operations were used the additives for improving the farm environment and spent the considerable costs for odor reduction. There were several plans almost farms, as a fortify maintenance, keep clean, tree planting, expansion facilities for manure treatment or odor reduction.

• Proceedings of the KSME Conference
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• 2008.11b
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• pp.2540-2543
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• 2008

Liquid crystal displays (LCD's) are continuously coated with some chemicals in the clean room of a factory. Spreading of these chemicals is causing serious problems both in controlling clean room quality as well as to the workers inside the factory. It is required to alleviate or properly control the offensive odor which is mainly composed of propylene glycol mono ethyl acetate, novolak resin and photo active compound. The control strategy employed is to bleed the offensive odor gas out the clean room. A full scale 3D CFD model was created with anisotropic porous media, chemical species transport with no volumetric reaction, and thermal diffusion with propane gas (tracer gas) to simulate the odor spreading. A segregated implicit solver with standard k-$\varepsilon$ model is employed. The detailed CFD analysis made it possible to develop an effective method of ventilating the coater room and optimizing their capacities.

• Journal of Korean Academy of Fundamentals of Nursing
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• v.22 no.2
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• pp.139-148
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• 2015

Purpose: This study was done to examine the effects of meatal care with essential oil on meatal E-coli and pH of inpatients in geriatric hospital. Methods: The participants were 40 patients admitted to J geriatric hospital in G city, Korea. Twenty patients were assigned to the experimental group and 20 to the control group. Participants in the experimental group received meatal care with essential oil (application of essential oil mixture consisting of lavender, tea tree, and frankincense). The control group received meatal care with saline. The meatal care was performed twice daily for one week in both groups. The scores for meatal odor, meatal pH and bacterial count for E-coli were measured before and after the treatment. Results: The score for meatal odor were significantly lower in the experimental group compared to the control group. The meatal pH and bacterial count for E-coli significantly decreased in the experimental group compared to the control group. Conclusion: Findings indicate that meatal care with essential oil is an effective nursing intervention to reduce meatal odor, meatal pH and bacterial count for E-coli for elderly women inpatients in geriatric hospitals.

• Korean Journal of Agricultural Science
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• v.43 no.4
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• pp.589-594
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• 2016

The objective of the current study was to investigate the effect of odor reducing agents on the levels of pH, total carbon, total nitrogen, and odorous compounds [phenols, indoles, short chain fatty acid (SCFA), branched-chain fatty acid (BCFA), and ammonium nitrogen] of swine manure during the spring season (temperature around $20^{\circ}C$). Odor reducing agents included horseradish powder, mushroom waste powder, and almond hull powder. A manure sample (15 L) was taken from the pit under the pens of a swine feeding operation and incubated with 0.03% horseradish powder, 1% mushroom waste powder, and 1% almond hull powder, respectively, in acryl chambers for 14 days. Addition of almond hull powder showed the lowest pH (p < 0.05) and the highest level of total carbon (p < 0.05) among treatments of odor reducing agents. Although addition of odor reducing agents increased the level of phenols (p < 0.05), addition of almond hull powder decreased the level of indoles (p < 0.05). Levels of SCFA and BCFA were higher in almond hull powder than those in control (p < 0.05). Taken together, the results from our current study showed that odor reducing agents can be used for reducing the odor of swine manure by providing fermentable carbohydrates. At $20^{\circ}C$, however, the function of odor reducing agents might be decreased due to lower microbial activity.

• Journal of Wellbeing Management and Applied Psychology
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• v.4 no.2
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• pp.19-25
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• 2021

Purpose: The purpose of this study is to reduce odor complaints by identifying problems with odor management at the site of the water regeneration center and researching odor management methods. Due to the high population density of Korea, sewage treatment facilities are adjacent to residential and industrial areas. According to previous studies, the main malodor-emitting facilities of sewage treatment facilities were preliminary treatment facilities (2,220 times), sedimentation basins (4,628 times), and sludge treatment facilities (9,616 times). Research design, data and methodology: Compound malodors and designated malodor-producing substances were collected from five site boundaries of the water regeneration center and analyzed according to the official methods to test malodor, and a total of two times (August and September 2020) were conducted. Results: As a result of the measurement, in the green area in front of the center office, compound malodors were detected at a maximum of 8 times and at least 3 times during the dawn time. As for the designated malodor-producing substances, 0.1ppm of ammonia was detected in the green area in front of the center office and the park golf course. This is within 15 times the maximum allowable emission level of compound malodors and within 1ppm of the maximum allowable emission level of ammonia. Conclusions: Even if the dilution rate of the compound malodors did not exceed the maximum allowable emission level, the odor could be recognized, and more research is needed in the future to establish effective reduction measures according to the subjective and individual and seasonal odor characteristics.

• Microbiology and Biotechnology Letters
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• v.24 no.4
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• pp.512-518
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• 1996

Eleven strains had been previously isolated from kimchi and identified in our laboratory. The ability of each strain in aroma production was investigated by sensory evaluation. Among them Saccharomyc s sp. YK-17, Saccharomyces sp. YK-18, Saccharomyces sp. YH-3 and Saccharomyces fermentati YK-19 produced fruity flavour. Especially, Saccharomyces fermentati YK-19 produced apple and pineapple-like flavours. Pichia media YK-11, Saccharomyces sp. YK-20 and Pichia chambardii YH-4 produced wine-like flavour. Debaryomyces sp. YK-6, Debarymyces coudertii YK-10, Saccharomyces sp. YK-12 and Pichia haplophilia YH-5 produced alcoholic flavours. Using the good flavour producing strains as starters, various groups of kimchi were fermented, and the sensory characteristics of each group such as odor, taste and total acceptability were evaluated. The acidic odor, moldy odor and taste were reduced by adding starter, while the fresh sourness odor and taste similar to fruity fiavour were increased by starter. Comparing with the control group, these odor, taste and total acceptability were increased in the starter-added groups, such as Pichia edia YK-11, Saccharomyces sp. YK-17, and Saccharomyces,fermentati YK- 19. Saccharomyces fermentati YK-19 added kimchi group was higher siginificantly (P<0.05) than the others at the total acceptability. Volatile compounds of the culture broth of Saccharomyces fermentati YK-19 were analysed by gas chromatography, and 6 species of esters and 4 species of alcohols were identified. Among them, the ester substances which broth largely responsible for the apple-like flavour in the sensory evaluation, were found to be ethyl 2-methyl butvrate, ethyl pentanoate and ethyl acetate.

• Journal of Wellbeing Management and Applied Psychology
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• v.5 no.3
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• pp.19-25
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• 2022

Purpose: As interest in odor increases, odor complaints are also rapidly increasing. Traditional markets are not included in malodor control areas and are not easy to manage, so measure the odor substances generated in traditional markets and analyze the cause of high concentration points. Research design, data and methodology: The average value was presented by continuously measuring the combined odor, TVOC, hydrogen sulfide, and ammonia for 5 minutes at 100m intervals in Joong-ang traditional market, Jayu traditional market, Doraemi traditional market, and Sundae Alley in Wonju, Gangwon-do. In each market, up to the third highest concentration point for each measurement item was marked and analyzed. Results: The Joong-ang traditional market, Doraemi traditional market, and Sundae Alley had high readings at the intersection. The Jayu traditional market had high measurements around restaurants and clothing stores. In addition, the concentration of complex malodors was also high at the points where the hydrogen sulfide concentration was measured. Conclusions: Odor generated in traditional markets is an important indicator for merchants and consumers. Therefore, in future studies, analysis that can supplement the limitations of measurement data and seasonal effects is needed.

• Korean Journal of Veterinary Service
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• v.45 no.4
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• pp.263-268
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• 2022

The current study examined the impact of fermented barley sprout extract prepared using lactic acid bacteria (Lactobacillus sp.) in decreasing odor and increasing livestock productivity and measured the difference in the polyphenol and flavonoid contents of the extract after fermentation. Furthermore, the effectiveness of fermented barley sprout extract was evaluated through order level and production index of livestock by supplying it to a broiler house. The results showed that with fermented barley sprout extract, the polyphenol and flavonoid contents were increased significantly by 174% and 562%, respectively. When the extract was applied as an additive to drinking water in the test farm, the productivity improved by about 10%, the mortality rate was reduced by about 66%, and there was a significant decrease in odor by about 80%. Compared with the control group, the production index increased by about 21%, the feed requirement decreased by about 8%, the odor showed a decrease in the NH₃ level, and no other gas was detected. It was observed that lactic acid bacteria settle in the intestine, suppress the proliferation of bacteria that cause diarrhea and enteritis, and help digestion. The lactic acid bacteria effectively remove bad odor gases such as NH₃, Amines, H₂S and CH₄S. Such odor reduction improves productivity. Our findings provide valuable information for quality water supply, production optimization and livestock management.