• Journal of Korean Society of Water and Wastewater
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• v.11 no.2
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• pp.65-75
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• 1997

Removal characteristics of volatile organic carbons(VOCs) by ozone oxidation and other processes in the raw water of the 1st Nakdong water treatment plant were investigated. Dichrolomethane, toluene and other 7 compounds were detected in the raw water. With regard to detected 4 compounds in finally treated water, it was found that VOCs could not be removed effectively by traditional water treatment process. Benzene, 1,2-dichlorobenzne were not detected in the raw water but they were detected in the process of treatment. The compound of highest detection frequency was dichloromethane. When the raw water was controlled at pH 7, temperature $20^{\circ}C$, 5 minutes as contact time, 10 minutes as reaction time, the removal rate of THMFP, $KMnO_4$ demand, TOC, $UV_{254nm}$ and $NH_3-N$ were 46.4%, 22%, 19.6%, 31% and 8%, respectively. From estimating the finally treated water qualities in 7 kinds of treatment processes, P-6 process(raw water-chlorination-coagulation-ozonation) was most effective for organics removal and THMs control. Removal efficiencies for $KMnO_4$ demand and TOC by the process which combined preozonation with coagulation was twice better than only preozonation. $NH_3-N$ removal rate was shown as 10% by P-3 process(raw water-coagulation-ozonation), but 83% of $NH_3-N$ was removed by P-4 process(raw water-coagulation-chlorination). It was found that the chlorination is more effective than the ozonation for the NH3-N removal as commonly known.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.5
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• pp.720-727
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• 2017

Objective: The aim of this work was to determine the relationship between objective sensory descriptors and volatile flavour compound composition of Polish traditional dry-cured loin. Methods: The volatile compounds were investigated by using solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS). For sensory assessment, the quantitative descriptive analysis (QDA) method was used. Results: A total of 50 volatile compounds were found and assigned to 17 chemical families. Most of the detected volatile compounds derived from smoking, lipid oxidative reactions and seasoning (46.8%, 21.7%, and 18.9%, respectively). The dominant compounds were: aromatic hydrocarbon (toluene); alkanes (hexane, heptane, and 2,2,4-trimethylpentane); aldehyde (hexanal); alcohol (2-furanmethanol); ketone (3-hydroxy-2-butanone); phenol (guaiacol); and terpenes (eucalyptol, cymene, ${\gamma}-terpinen$, and limonene). Correlation analysis showed that some compounds derived from smoking were positively correlated with the intensity of cured meat odour and flavour and negatively with the intensity of dried meat odour and flavour, while terpenes were strongly correlated with odour and flavour of added spices. Conclusion: The analysed dry-cured loins were characterized by specific and unique sensory profile. Odour and flavour of studied loins was mainly determined by volatile compounds originating from smoking, seasoning and lipid oxidation. Obtained results suggest that smoking process is a crucial stage during Polish traditional dry-cured loins production.

• Journal of the Korean Applied Science and Technology
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• v.14 no.1
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• pp.77-87
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• 1997

PFO(pyrolized fuel oil) and $C_{10}^{+}$ oil, which are the residual heavy oils form a NCC(naphtha cracking center), were heat-treated to produce the precursor-pitch for carbon materials. After PFO was initially distilled near $300^{\circ}C$ to separate the volatile matters recovering as high-quality fuel oil, the residuum of nonvolatile precursor-pitch was then thermally pyrolized in the temperature ranges from $350^{\circ}C$ to $450^{\circ}C$. Spinnable isotropic pitch with the softening point of $200^{\circ}C$ and the toluene insolubles of 36wt% was obtained at $365^{\circ}C$, and then was successfully spun through a spinneret(0.5mm diameter). After spinning, an isotropic carbon fiber of $25{\mu}m$ diameter was obtained via oxidation and craboniation procedures. Mesophase spherules began to be observed from the product pitch pyrolized at $400^{\circ}C$, and bulk mesophase with a flow texture was observed above $420^{\circ}C$. In the case of $C_{10}^{+}$ was the feed was polymerized in the presence $H_2SO_4$ at room temperature to increase the molecular weight and then heat-treated gradually up to $200{\sim}250^{\circ}C$. The products obtained with the softening point of $80{\sim}190^{\circ}C$ were carbonized at 500 and $1000^{\circ}C$ to examine the morphology.

• Korean Journal of Materials Research
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• v.23 no.5
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• pp.276-280
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• 2013

Coal tar is the primary feedstock of premium graphitizable carbon precursor. Coal tars are residues formed as byproducts of thermal treatments of coal. Coal tar pitches were prepared through two different heat treatment schedules and their properties were characterized. One was prepared with argon and oxidation treatment with oxygen; the other was prepared with oxygen treatment at low temperature and then argon treatment at high temperature; both used coal tar to prepare coal tar pitches. To modulate the properties, different heat treatment temperatures ($300{\sim}400^{\circ}C$) were used for the coal tar pitches. The prepared coal tar pitches were investigated to determine several properties, such as softening point, C/H ratio, coke yield, and aromaticity index. The coal tar pitches were subject to considerable changes in chemical composition that arose due to polymerization after heat treatment. Coal tar pitch showed considerable increases in softening point, C/H ratio, coke yields, and aromaticity index compared to those characteristics for coal tar. The contents of gamma resin, which consists of low molecular weight compounds in the pitches and is insoluble in toluene, showed that the degree of polymerization in the pitches was proportional to C/H ratio. Using an oxidizing atmosphere like air to prepare the pitches from coal tar was an effective way to increase the aromaticity index at relatively low temperature.

• Journal of the Korean Ceramic Society
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• v.50 no.4
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• pp.301-307
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• 2013

SiC hollow fiber was fabricated by curing, dissolution and sintering of Al-PCS fiber, which was melt spun the polyaluminocarbosilane. Al-PCS fiber was thermally oxidized and dissolved in toluene to remove the unoxidized area, the core of the cured fiber. The wall thickness ($t_{wall}$) of Al-PCS fiber was monotonically increased with an increasing oxidation curing time. The Al-PCS hollow fiber was heat-treated at the temperature between 1200 and $2000^{\circ}C$ to make a SiC hollow fibers having porous structure on the fiber wall. The pore size of the fiber wall was increased with the sintering temperature due to the decomposition of the amorphous $SiC_xO_y$ matrix and the growth of ${\beta}$-SiC in the matrix. At $1400^{\circ}C$, a nano porous wall with a high specific surface area was obtained. However, nano pores grew with the grain growth after the thermal decomposition of the amorphous matrix. This type of SiC hollow fibers are expected to be used as a substrate for a gas separation membrane.

• Food Science of Animal Resources
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• v.30 no.3
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• pp.373-384
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• 2010

The present paper describes the effect of cooking temperature on objective meat qualities and volatile components in beef longissimus lumborum. Twenty samples of lumbar vertebrae longissimus muscle from Australian Black Angus (grain-fed and chiller aged for 29 d) were screened. Samples were cooked at 50, 70 or $90^{\circ}C$ in a pre-heated water bath for 1 h and uncooked raw samples were used as control. The results revealed that elevating the heating temperature from 50 to $90^{\circ}C$ led to a significant (p<0.05) increase in WB-shear force, total energy required for WB-shear force, cooking loss, pH and soluble collagen content, whereas a significant (p<0.05) linear decrease in protein solubility was observed. The results also revealed that the WB-shear force at $70^{\circ}C$ was significantly (p<0.05) lower than that observed at $50^{\circ}C$ and $90^{\circ}C$. However, the effect of temperature on cooking loss and protein solubility was notably (p<0.05) higher at $70^{\circ}C$. The detectable volatile components were mostly produced from fat oxidation, and temperature effects on the generation of volatile components were significantly (p<0.05) greater for aldehydes (hexanal, benzaldehyde, nonanal and octanal) than for ketones and hydrocarbons (hexane, benzene, decan, toluene and 3-methylnonane).

• Clean Technology
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• v.23 no.1
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• pp.54-63
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• 2017

Volatile organic compounds (VOCs) are widely used in both industrial and domestic activities. VOCs are one of the most unpleasant, frequently complaint-rousing factors of pollution around the world. It is now necessary to research and develop an alternative technology that could overcome the problems of the existing odor-control and VOC-eliminating techniques. In this study, essential oil and photocatalytic process was applied in the removal of benzene and toluene, typical VOCs in petrochemistry plant. therefore, this study conducted experiments on the selection of appropriate essential oil, photodegradation, hydroxyl radical generation capacity. The removal efficiency and reaction rate were performed to selecte the type and concentration of essential oil. As a result, removal efficiency of Hinoki Cypress oil was approximately 70% and reaction rate of Hinoki Cypress was high. The results of photolysis experiment, photocatalytic oxidation process showed that the decomposition efficiency of VOCs increased considerably with increasing UV lamp power. In addition, the conversion of VOCs was increased up to $0.1gL^{-1}$ photocatalysts. The hydroxyl radicals measure was performed to determine the ability to generate hydroxyl radicals. The analytical result showed that high $TiO_2$ concentration and lamp power was produced many hydroxyl radical. Experiments of the removal efficiency and reaction rate were performed using essential oil and photooxidation. As a result, the removal efficiency showed that the removal efficiency was increased high temperature and reaction time. The activation energy was calculated from the reaction rate equation at various temperature condition. Activation energy was approximately $18kJmol^{-1}$.

• KSBB Journal
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• v.11 no.6
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• pp.681-688
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• 1996

In the removal of phenolic precipitates formed by horseradish peroxidase (HRP) and $H_2O_2$ from waste water, the effects of the concentrations of phenolic compounds and $H_2O_2$ on the removal efficiency of various phenols were studied. More than 90% of various phenolic compounds were removed from the aqueous solutions (pH 5-7) by HRP and H2O2. The removal efficiency of phenolic compounds by HRP was reduced to a great extent when the initial concentration of $H_2O_2$ was over 10mM. Furthermore, no phenolic compounds were removed when 50mM of $H_2O_2$ was used. The HRP's turnover number, which indicates the number of phenolic molecules removed per one molecule of HRP, was the largest as 18047 for p-ethoxyphenol while it was the smallest as 1244 for m-chlorophenol when the initial concentrations of phenolic compounds and H2O2 were the same at 1mM. HRP which was separated from the aqueous solution containing phenol and $H_2O_2$ after 24hr of reaction revealed structural changes and diminished activity. The Soret absorbance near 404nm of this HRP sample was decreased to 48% of that of fresh HRP. The values of kcat and kcat/Km of this HRP sample for the oxidation of guaiacol were also reduced to 41% and 51% of those of fresh HRP, respectively. The removals of nonphenolic aromatic compounds such as benzene, ethylbenzene, and toluene (BET) by HRP and $H_2O_2$ were enhanced when phenols were coexisting in the aqueous solutions of BET.

• Food Science and Preservation
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• v.13 no.5
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• pp.649-654
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• 2006

To enhance beneficial effects of citron fruits, anticancer and antioxidant activities of citron fruits extracts were assessed with or without ascorbic acid. Total phenolic acids and flavonoids of fruits peels and flesh extracts were determined. Fruits peels contained more phenolic acids and flavonoids than those detected in flesh extracts. Scavenging activities of 1,1-diphenyl-2-picrylhydrazyl radicals and reducing powers were increased depending on the concentration. The antioxidant activities on oxidation of linoleic acid emulsion incubated at $50^{\circ}C$ were increased but the effect was small to that of butylated hydroxy toluene and ascorbic acid. The anti-tumorigenic effect of these compounds were investigated. They were shown to inhibit the in vitro proliferation of four human tumorigenic cell lines, HT-29, MCF-7, DU-145 and HepG2, in a doso-dependent manner. This study demonstrated that the antioxidant and anticancer activities of citron fruits extracts were derived from their phenols and flavonoids.

• Journal of Life Science
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• v.28 no.7
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• pp.841-848
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• 2018

The flavonoid content and antioxidant effects of extracts from Stachys sieboldii Miq. and Lycopus lucidus Turcz were compared. The flavonoid content of the acetone + methylene chloride (A+M) extract of L. lucidus Turcz was 233.2 mg/g, suggesting that the extract was greater than that of S. sieboldii Miq. In the DPPH assay and the A+M and methanol (MeOH) extracts from L. lucidus Turcz had greater scavenging effects than those of S. sieboldii Miq. (p<0.05). The A+M extract from L. lucidus Turcz (0.5 mg/ml concentration) had an 82% scavenging effect in the DPPH assay. In the ABTS assay, A+M extracts from both S. sieboldii Miq. and L. lucidus Turcz (0.5 mg/ml concentration) had scavenging effects of 90% and 88%, respectively (p<0.05), suggesting that both A+M extracts had greater scavenging effects than those of both MeOH extracts. In a 120 min ROS production assay, all tested extracts dose-dependently decreased the cellular ROS production that was induced by $H_2O_2$, as compared to those produced by exposure to the extract-free control. The A+M extracts from both S. sieboldii Miq. and L. lucidus Turcz had greater inhibitory effects on cellular ROS production than those of both MeOH extracts at all concentrations tested. Treatment with the A+M extracts from S. sieboldii Miq. and L. lucidus Turcz (0.25 mg/ml concentration) inhibited the cellular ROS production by 60% and 86%, respectively. These results suggest that the A+M extracts of Stachys sieboldii Miq. and L. lucidus Turcz inhibit cellular oxidation and may contain valuable bioactive compounds, such as flavonoids.