• Journal of the Korea Furniture Society
• /
• v.20 no.3
• /
• pp.198-204
• /
• 2009

Less used small diameter logs of black locust were heated at $250^{\circ}C$ for improving utilization. The volatile compounds emitted by the heated logs were analyzed. Their effect of formaldehyde absorption was evaluated with PB. Ester and acid compounds were dominant in content. Especially, methyl acetate and acetic acid showed the highest contents. The total content of aromatic compounds decreased as heating time increased. Amoung ketone compounds, The contents of 2-propanone, 2-pentanone, 3-petanone, 3-hexanone and cyclopentenone decreased with the increase of heating time, but the others did not. The contents of the chemicals, furfural and 3-pentanol, increased with heating time, while that of 2-methyl butanal decreased. It was hard to say that formaldehyde was absorbed by the heated black locust samples. Some decorative goods were designed with the heated logs.

• Polymer(Korea)
• /
• v.36 no.5
• /
• pp.622-627
• /
• 2012

This study focuses on mechanical property enhancement and volatile organic compounds (VOCs) reduction characteristic of environmentally-friendly waterborne coatings. We synthesized a series of organic-inorganic hybrid waterborne polyurethanes by using poly(tetramethylene glycol) 2000, polycarbonate diol 2000, isophorone diisocyanate, dimethylolpropionic acid and titanium dioxide. The study on the effects of the R ratio([NCO]/[OH]) and inorganic contents on environmentally-friendly waterborne coatings showed that the R ratio with more than 1.5 is appropriate due to arrangement of hardsegments. The applied $TiO_2$ on films reduced volatile organic compounds (VOCs).

• Journal of Industrial Technology
• /
• v.21 no.B
• /
• pp.133-139
• /
• 2001

Generally $PbTiO_3$ is manufactured in a form of thin films which is useful for the application of infrared sensors and non-volatile memory devices. Moreover $PbTiO_3$ has a characteristic of adsorption for organic acid as well as electronic property. Organic acid adsorption properties of $PbTiO_3$ powder prepared by sol-gel method was compared with the powder purchased from Aldrich Co. Crystallization and particle size of $PbTiO_3$ are influenced by process variables, such as dilution of sol solution, catalysis, calcination temperature, calcination time, etc. As the size of $PbTiO_3$ power decreased until several nanometers, adsorption of acetic acid and formic acid was increased 1.5-fold and 1.2-fold respectively.

• Korean Journal of Food Science and Technology
• /
• v.26 no.2
• /
• pp.162-166
• /
• 1994

A rapid gas chromatographic (GC) profiling method for the simultaneous analysis of volatile and nonvolatile organic acids was applied to alcoholic beverages (white wine, red wine, brandy, and beer). It involves the solid-phase extraction of organic acids using Chromosorb P as the sorbent and diethyl ether as the eluent with subsequent triethylamine treatment. The resulting triethylammonium salts of acids were directly converted to volatile tert.-butyldimethylsilyl derivatives, which were analyzed by dual-capillary column GC and GC-mass spectrometry. From the alcoholic beverages studied, more than 29 organic acids were detected. When the simplified retention infer (RI) spectra of organic acids, and the direct comparisor method between alcoholic beverages and a test sample were attempted to identify a test sample, it was quickly recognized to be a red wine with the 998 ppt match quality value.

• Korean Journal of Medicinal Crop Science
• /
• v.2 no.2
• /
• pp.162-167
• /
• 1994

This study was carried out to investigate the compositions of fatty acids, inorganic components and volatile organic acids from Korean valerian roots, Valeriana fauriei var. dasycarpa Hara and Valeriana officinalis var. latifolia Miq. The contents of total lipids ranged from 3.7 % to 4.5% and the major fatty acids were linoleic, linolenic and palmitic acid. Ash contents ranged from 4.3% to 6.3%. and the contents of Na, Fe, Zn and Cu showed some quantitative differences depending upon grown region or species. Fourty components were identified from acidic fraction of dichloromethane extract of V. fauriei var. dasycarpa Hara, of which the major components were 3-methyl butanoic, dimethoxy-2-propenoic. 3, 4-dimethoxy benzoic and 3-methyl pentanoic acid.

• Korean Journal of Food Science and Technology
• /
• v.34 no.2
• /
• pp.200-206
• /
• 2002

This study was conducted to identify characteristics of kanjang made with barley bran. Characteristics of kanjang made with barley bran were compared to those of kanjang made with soybean. Total nitrogen was maintained more than 0.7% at 90 days after fermentation. In case of free sugars, the contents of arabinose, xylose, fructose, glucose and maltose were more abundant in kanjang made with barley bran than kanjang made with soybean. The contents of propionic acid and butyric acid were rich among volatile organic acids. Nonvolatile organic acid of lactic acid which was known as abundant component in kanjang was not detected in kanjang made with barley bran. In case of free amino acid, glutamic acid was the most abundant in kanjang made with barley bran, followed by proline and phenylalanine. The ratio of glutamic acid content to total amino acid content was $24.8{\sim}28.0%$. Essential amino acid was $26.7{\sim}29.9%$. Total contents of amino acids were $0.7{\sim}1.4%$. Result of sensory evaluation showed that taste of kanjang made with barley bran was good for fermented after 45 days.

• Journal of the Korean Society of Tobacco Science
• /
• v.18 no.1
• /
• pp.76-84
• /
• 1996

Flue-cured tobaccos(cv. NC82, grade AB3O-1) expanded by super steam, volatile organic solvents(tricuorofluoromethane, propane), carbon dioxide, nitrogen, and by freeze-drying were examined for their physico-chemical properties. The expanding rate by using the organic solvents or carbon dioxide at the impregnated pressure was 70% or more, whereas the rate by super steam and freeze-drying was 49.4 and 42.9%, respectively. The contents of total sugar, alkaloid and ether extracts of the expanded tobacco by organic solvents or carbondioxide were decreased to 27.6, 20% or more, and 13%, respectively, when compared to non-expanded one. The contents of citric acid of the tobacco expanded by using trichlorofluoromethane and carbon dioxide were increased to 19.1, 14.0%, respectively. Linoleic acid in the tobacco expanded by super steam or trichlorofluoromethane was also increased to 17.3%, but malonic acid in the tobacco expanded by super steam was 18.5% less than that in the non-expanded one. Nineteen essential oil among 22 assayed in this experiment were decreased in the expanded tobaccos. Key words : expanding method, tobacco, physico-chemical properties.

• International Journal of Naval Architecture and Ocean Engineering
• /
• v.11 no.1
• /
• pp.52-58
• /
• 2019

Marine emissions of Volatile Organic Compounds (VOCs) have received much attention because the International Maritime Organization (IMO) requires the installation of vapour emission control systems for the loading of crude oils or petroleum products onto ships. It was recently recognised that significant corrosion occurs inside these vapour emission control systems, which can cause severe clogging issues. In this study, we analysed the chemical composition of drain water sampled from currently operating systems to investigate the primary causes of corrosion in vapour recovery systems. Immersion and electrochemical tests were conducted under simulated conditions with various real drain water samples, and the impact of corrosion on the marine vapour recovery system was carefully investigated. Moreover, corrosion tests on alternative materials were conducted to begin identifying appropriate substitutes. Thermodynamic calculations showed the effects of environmental factors on the production of condensed sulphuric acid from VOC gas. A model of sulphuric acid formation and accumulation by the characteristics of VOC from crude oil and flue gas is suggested.

• Food Science of Animal Resources
• /
• v.37 no.4
• /
• pp.552-560
• /
• 2017

This study aimed to evaluate the quality characteristics of Tteokgalbi with 1% (w/w) black rice bran only (T1), or with black rice bran and one of the following four types of organic acid: ascorbic acid (T2), citric acid (T3), tartaric acid (T4), or maleic acid (T5) as a substitute for caramel colorant. Tteokgalbi with only black rice bran showed the highest (p<0.05) values of moisture content and water holding capacity (WHC), while there were no significant differences in protein content, fat content, ash content, and thiobarbituric acid reactive substance (TBARS) values in treatments and controls (p>0.05). All the treated samples with any one of the four organic acids showed lower pH than controls (p<0.05). The lightness and redness of Tteokgalbi treated with any one of the four organic acids and black rice bran were higher than those of T1. The volatile basic nitrogen (VBN) values of T4 and T5 were higher than those of the other treatments (p<0.05). With regards to sensory characteristics, T1 and T2 showed overall acceptability similar to that of the controls (p>0.05). The results reported in this study show that Tteokgalbi with black rice bran and any one of the four organic acids listed above not only improved quality characteristics in cooking loss, WHC, lipid oxidation but also could successfully replace the synthetic caramel colorant. Overall, the most satisfactory results were obtained by adding black rice bran and ascorbic acid.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.24 no.1
• /
• pp.48-53
• /
• 1995

Changes in the contents of sugar, organic acid, free amino acid and uncleic acid-related compounds of leaf mustard-Kimchi during fermentation at 5~7$^{\circ}C$ were investigated. The leaf mustard-Kimchi was formulated with 4kg leaf mustard, 120g garlic, 80g ginger, 540ml salted anchovies, 1kg green onion, 200g red pepper powder, 200g ground red pepper, 60g whole sesame and 600ml glutinous rice paste. Changes in pH and acidity were relatively slow. Major free sugars were glucose(0.13%) and maltose(0.42%), and residual sugars(0.03-0.04%) were also detected after 32 days of fermentation. Major free amino acids containing more than 26.5mg% were proline, glutamic acid, alanine and histidine. Contents of total free amino acids increased from 244.8 to 397.2mg% by 24 days of fermentation. Of non-volatile organic acid, lactic acid was the most abundant(119.3mg%), and its content increased markedly after 10 days of fermentation. Other organic acids(below 53.1mg%) observed were malic, oxalic and citric acid. Contents of nucleic acid-related compounds were high in the order of hypoxanthine(22.8mg%), IMP(8.3mg%) and GMP(6.9mg%). Hypoxanthine content increased by 10 days(27.3mg%) and decreased thereafter, while the others decreased gradually during the overall period of fermentation.