• Bulletin of the Korean Chemical Society
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• v.30 no.5
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• pp.1121-1126
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• 2009

This paper describes a pattern recognition method of Magnoliae flos based on a gas chromatographic/mass spectrometric (GC/MS) analysis of the essential oil components. The botanical drug is mainly comprised of the four magnolia species (M. denudata, M. biondii, M. kobus, and M. liliflora) in Korea, although some other species are also being dealt with the drug. The GC/MS separation of the volatile components, which was extracted by the simultaneous distillation and extraction (SDE), was performed on a carbowax column (supelcowax 10; 30 m{\time}0.25 mm{\time}0.25{\mu}m$) using temperature programming. Variance in the retention times for all peaks of interests was within RSD 2% for repeated analyses (n = 9). Of the 74 essential oil components identified from the magnolia species, approximately 10 major components, which is $\alpha$-pinene, $\beta$-pinene, sabinene, myrcene, d-limonene, eucarlyptol (1,8-cineol), $\gamma$-terpinene, p-cymene, linalool, $\alpha$-terpineol, were commonly present in the four species. For statistical analysis, the original dataset was reduced to the 13 variables by Fisher criterion and factor analysis (FA). The essential oil patterns were processed by means of the multivariate statistical analysis including hierarchical cluster analysis (HCA), principal component analysis (PCA) and discriminant analysis (DA). All samples were divided into four groups with three principal components by PCA and according to the plant origins by HCA. Thirty-three samples (23 training sets and 10 test samples to be assessed) were correctly classified into the four groups predicted by PCA. This method would provide a practical strategy for assessing the authenticity or quality of the well-known herbal drug, Magnoliae flos.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1033-1037
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• 2001

Garlic oleoresins were made by extracting with four solvents of methanol, methyl acetate hexane and acetone from chopped garlic, respectively, and the volatile compounds of each extract were separated by gas chromatography installed with polar (supelcowax-10$^{TM}$) and nonpolar (HP-5) capillary columns, respectively, and identified by matching mass data of mass selective detector and Kovat\`s retention index with references. The numbers of the volatile compounds identified the garlic oleoresin by polar and nonpolar columns from in garlic oleoresins were 41 and 32, respectively. In polar column, 13 pyrans, 11 sulfur-containing compounds 6 furans 2 alcohols and 2 heterocyclic compounds were identified. In nonpolar column, 11 sulfur-containing compounds 5 acids 3 furans and eugenol were identified. The major sulfur-containing compounds identified from the oleoresins were 3, 3'-thiobis-1-propene, methyl 2-propenyl disulfide, dimethyl trisulfide, di-2-prnpenyl-trisulfide, 2-thiophenecarboxylic acid. The amount of these sulfur-containing compounds isolated from the oleresins were more abundant in polar column than in nonpolar column. The most efficient solvent for extracting volatile compounds of garlic was methanol but the most useful solvent for extracting sulfur-containing compounds was methyl acetate of less polarity.y.

• Food Science and Preservation
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• v.14 no.4
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• pp.369-377
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• 2007

This study investigated the effect of ginseng products on the baking properties of white breads. Flour was substituted by ginseng products (ginseng at levels 2, 4, 6, and 8%, all w/w, of flour levels). Both ginseng powder (GP) and red ginseng powder (RGP) were used. Similarly, red ginseng extract (RGE) was substituted at levels of 1, 2, 3, and 4% (all w/w) of flour. The physical properties of each dough were assessed using farinograms, extensograms, and amylograms. Water absorption increased as the proportions of ginseng products rose. The dough surface areas and R/E (resistance/extensibility) values decreased, as did peak viscosities, at the proportions of ginseng products increased. The pH values during fermentation decreased as the proportions of ginseng products increased. The fermentation power of dough with GP was lower than that of control, and higher than that of dough with RGP or RGE, but the addition of ginseng products beyond certain levels weakened the gas retention power: The specific loaf volumes of breads with 2% GP were the highest at 5.41 mL/g. In breads with RGE, the specificloaf volume increased from 5.52 mL/g to 5.82 mL/g as RGE levels rose from 0% to 4%. Hardness increased with rising GP and RGP levels in breads with GP and RGP, but decreased with RGE levels in breads with RGE. The moisture contents of breads during storage tended to be higher than control in breads with ginseng products. Lightness increased with addition of GP and decreased upon addition of RGP or RGE, while redness and yellowness increased after addition of any ginseng products. In sensory evaluation tests, the sensory scores for texture, color, mouth feel, and overall acceptability, were high, when any ginseng product (GP, RGP or RGE) was present at 2%. Of these breads, the bread with 2% RGE attained the highest sensory score.

• Journal of Korean Society of Environmental Engineers
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• v.38 no.6
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• pp.329-333
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• 2016

Disinfection by electrolysis would be useful for small wastewater treatment plant, combined sewer overflow, ballast water, swimming pool, and fish farming, where the transport, storage, and the use of chlorine gas is limited. This study investigated the feasibility of the electrolysis of dilute hydrochloric acid (HCl) for disinfection. The effects of HCl concentration, voltage and reaction time on the generation of oxidizing agents, HOCl, $O_3$, and $H_2O_2$, were examined in a series of batch test. The highest current efficiency was 99.3% which was found at 2.2%, 3 V, and 5 min of HCl concentration, voltage, and reaction time, respectively. Continuous electrolysis at 2.2% HCl, 3 V, and 5 min of the hydraulic retention time showed 97.4% of the current efficiency. Addition of sodium chloride up to 20 g/L linearly increased the oxidizing agents production. 92.2% of total coliforms were removed by the contact with the electrolyzed water.

• The Korean Journal of Pesticide Science
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• v.9 no.4
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• pp.292-302
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• 2005

Condition of Ion-Trap gas chromatography-mass spectrometry (GC-MS) for rapid screening of 206-pesticides residues in agricultural foodstuffs was optimized. As applying a wide-bore column (10 m${\times}$0.53 mm, DF 0.25 um) connected with a fused silica restrictor (0.6 m${\times}$0.1 mm), a significant retention time reduction was obtained. Additionally, the shape of peaks was sharper and higher than classical GC's and GC-MS's, which allowed lower detection limits. To easily manage many spectral data, both of Electron Ionization(EI) and Chemical Ionization(CI) techniques were adopted in screening procedure. At the following steps, MS-MS technique were used to confirm screened analytes in complicated matrices.

• Journal of Soil and Groundwater Environment
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• v.6 no.3
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• pp.13-20
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• 2001

In this Study, application of ${H_2}{O_2}$/$Fe^0 oxidation System (Fenton-like oxidation) for the oxidative treatment of high-level soil contamination with hydrocarbon was suggested. The characteristics of Fenton-like oxidation of diesel-contaminated fine soil was experimentally probed in a batch system varying initial pH, zero valent iron and hydrogen peroxide levels, and initial diesel concentration. Contaminant degradation was identified by total petroleum hydrocarbon(TPH) concentration with gas chromatography. The batch experiments showed that the optimal ${H_2}{O_2}$and $Fe^0 dosage, 10% ${H_2}{O_2}$+ 20% $Fe^0 removed 65% of initial TPH concentration (10,000mg/kg) at a retention time of 24h. And the TPH removal in the ${H_2}{O_2}$/$Fe^0 system effectively proceeded only within a limited pH range of 3-4. The zero valent iron-catalyzed Fenton-like oxidation of diesel-contaminated soil was more competitive to the $FeSO_4-catalyzed system (Fenton oxidation) in removal efficiency and cost especially for the treatment of high level contamination.

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.59-67
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• 2006

Effects of ${\alpha}-amylases$ and emulsifiers on characteristics of frozen bread dough were examined during 12 weeks of storage. Fungal or bacterial ${\alpha}-amylase$ and various emulsifiers, including monoglyceride (MG), sodium stearoyl-2-lactylate (SSL), and diacetyltartaric acid ester of mono- and diglycerides (DATEM), were added to frozen dough individually and as mixtures Height of frozen dough at maximum development time, total volume of $CO_2$ gas, and retention volume increased with increasing content of emulsifiers. indicating addition of enzymes and emulsifiers had significant effect on flexibility of starch-gluten complex in dough. Frozen dough made with bacterial ${\alpha}-amylase$ showed slightly higher pH during storage than that of frozen dough with fungal ${\alpha}-amylase$. Bread made from frozen dough prepared with both enzymes and emulsifiers showed lower specific loaf volume than that of control during storage, whereas highest specific loaf volume was obtained with addition of fungal ${\alpha}-amylase$ with SSL+MG and bacterial ${\alpha}-amylase$ with MG.

• 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.

• Food Science and Preservation
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• v.14 no.2
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• pp.154-159
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• 2007

In efforts to use pine needle extract as a substitute for sugar, fermented pine needle extract syrup was added to the wheat flour nea in the manufacture of white bread The extract was added to levels of 8.3%, 11% and 18% of total weight based on the Brix degree of the dough The cohesion of each dough was checked, and the physical properties and storage stabilities of the baked breads were analyzed during storage at mom temperature. Analysis of the cohesion of each dough by farinogram showed that dough with pine needle extract was better than dough with sugar, in terms of both stability and durability of mixing. The pH of dough with syrup was steady during storage at pH 5.4 5.8, which is favorable for yeast activity. The dough with syrup also showed low firmness and good extensibility, both of which would favorably affect gas retention on fermentation. Increases in syrup addition resulted in higher product volumes. Bread with syrup was slow to increase in hardness during storage, suggesting that higher syrup concentrations inhibited development of staleness. The addition of syrup also inhibited the growth of aerobic bacteria and mold on the bread surface. The addition of syn did not cause any negative effect. The use of pine none extract syrup may thus contribute to improvements the physical properties, the storage stability, and the hygienic quality of bread.

• Journal of Korea Society of Waste Management
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• v.35 no.8
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• pp.744-753
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• 2018

The Stockholm Convention, which was adopted in Sweden in 2001 to protect human health and the environment, includes regulations for Persistent Organic Pollutant Rotors such as toxic and bioaccumulatives. Currently, there are 28 types of materials. This prohibits and limits the production, use, and manufacture of products. Korea is a member of the Convention, and it is necessary to prepare management and treatment plans to address the POP trends. Thus, we experimentally investigate whether the environmentally stable incineration is achieved when the sample is thermally treated using the Lab-scale (1 kg/hr). The target samples is pesticides in liquid phase and solid phase. In this study, organic chlorinated pesticides and their thermal characteristics were analyzed. We calculated the theoretical air volume based on the element analysis results. Because the interior of the reactor is small, more than 10 times of the air ratio was injected. The retention time was set to at least 4 seconds using a margin. The incineration temperature was $850^{\circ}C$ and $1100^{\circ}C$. Thus, we experimentally investigated whether the environmentally stable incineration was achieved when the sample was thermally treated using the Lab-scale (1 kg/hr). We analyzed five types of exhaust gas; the 02 concentration was high, but the CO amount decreased. Complete combustion is difficult because of the small size of the furnace due to the nature of Lab-scale. The organic chlorine-containing pesticide had an average decomposition rate of 99.9935%. Considering the decomposition rates of organic chlorine-containing pesticide in this study, the incineration treatment at over 2 ton/hour, which is typical for a conventional incinerator, is possible. Considering the occurrence of dioxins and unintentional persistent organic pollutants, it can operate at more than $1,100^{\circ}C$.