• Journal of Environmental Health Sciences
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• v.50 no.1
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• pp.36-42
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• 2024

Background: The use of scented candles and incense sticks, both of which are household products that are burned for indoor deodorization and calming effects, is increasing. Fine dust has been designated as a group 1 carcinogen by the International Agency for Research on Cancer. Volatile organic compounds (VOCs) affect air pollution and can cause diseases. Objectives: This study aims to determine the effect on indoor air quality by measuring PM_2.5 and VOCs generated when burning scented candles and incense sticks. Methods: Scented candles and incense sticks were selected as household products to burn. As for the target sample, top-selling products (five types of scented candles, five types of incense sticks) were purchased online. The PM_2.5 concentration according to time was measured immediately next to the sample and three meters away from each other in an enclosed space using a real-time aerosol photometer. VOCs were collected as samples under the same conditions using Tenax tubes and were quantitatively analyzed by TD-GC/MS. Results: In the case of scented candles, the concentration of PM_2.5 did not increase during combustion and after being extinguished by placing a cover on the candle. For the incense sticks, the concentration of PM_2.5 averaged 1,901.27 ㎍/m³. After burning scented candles and incense sticks, some VOCs concentrations were increased such as ethyl acetate and BTEX (benzene, toluene, ethylbenzene, xylene). Conclusions: Therefore, when using scented candles, extinguishment by placing a cover on the candle can be expected to reduce PM_2.5. It is advisable to avoid using incense sticks because PM_2.5 concentration increases from the start of combustion.

• Journal of the Korean Society of Food Culture
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• v.6 no.1
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• pp.21-29
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• 1991

To analyze tableware in wedding ceremonies of royal prince(1744, 1819) of Chosun Dynasty, the author studied the historic book-Gare Dogam Euigwae, in which wedding feast dishes for King and prince in Chosun Dynasty were described. The results obtained from the study were as follows, 1. For wedding feast dishes for prince, black lacquered table was used, and for King's wedding feast red lacquered table was used. 2. In wedding ceremony red silk table cloth was used. 3. Tables arranged in wedding ceremony had high legs. 4. Tablewares used in wedding ceremony were footed dishes. 5. Wedding ceremony arrangement was made up of four kinds of main table, a small boiled beef table, a large boiled beef table, four small round tables, a dining table, a candle stick, a incense holder, a vase with vaseholder and a liquor bottle with a holder.