The concepts of interior design work have set forward an aesthetic and functional proposition to be answered by those who design spaces. The available range of suitable materials for interior use appears to be almost inexhaustible in this day and age. Now a day, relatively new fields of study on environmental-friendly interior examine humans'innate affinity for health and explore its implications for architecture and the built environment. A growing field of research suggests that spaces' relationship to aesthetics and environment can either help or hinder their occupants' health and wellness, productivity, and even their creativity. This paper presents several examples of already built apartment houses in practice, and discusses the demand of users of the spaces for health and sustainable environment, deepening the relationship between newly-constructed spaces and the remodeled ones. The considerations to some new and contemporary materials from the aspect of healthy indoor architecture design are presented in this paper. Designers need to rethink the conventional and high-tech interior environment in apartment houses with respect to perceived air quality, material emissions, and odors. The future of interior design is oriented on light shapeable materials which are able to create a unique memorable atmosphere. The primary assignment in accepting recent materials and proceedings is our responsibility to creating proposals, that are mainly safe, hygienic and environmentally proper.
To develop natural crab-like flavorants from red snow crab Chionoecetes japonicus cooker effluent (RSCCE), the flavor was analyzed during the concentration of RSCCE up to
This study was conducted in ordor to find the most suitable conditions for producing the Doenjang with optimal odor compound contents. Three sample groups with the different preparing methods -Doenjang that has not gone through the soy sauce separation process (Doenjang A), Doenjang that has gone through the soy sauce separation process; Meju-20% salt water ratio of 1 : 4 (Doenjang B), and that with the ratio of 1.3 : 4 (Doenjang C)- were tested during different ripening periods. Odor compound contents were analyzed through Solvent Extraction Method and Simultaneous Steam Distillation Extraction (SDE). The number of odor compounds was greatest in Doenjang A and during the mid to late stage in each groups. In the sensory evaluation of Doenjang odors, Doenjang A received the highest scores in the categories of overall preferences, while Doenjang C got the lowest scores. Individual odor didn't vary significantly during ripening periods, but the overall odor and taste preference was highest in the samples ripened for 75 to 120 days. Stepwise multiple regression analysis of major odor compounds of Doenjang revealed that benzeneacetaldehyde is the major explanatory variable for offensive odor. Benzeneethanol, 3-methylthio-propanal and 4-methyl-phenol are the explanatory variables for salty odor, nutty odor and rancid odor, respectively. Odor compounds that contribute to the overall odor preference varied from the compounds that affect the taste preference.
The purpose of this study is to computerize the design of single source for a duct work system which is essential for the improvement of working places. There are different types of hood, such as general hood, push pull hood and canopy hood. And out of these three types, general hood and canopy hood were used as subjects of this study. The software used here was Quattro Pro 123 programm, and the hardware was IBM PS/SX(type 5510-SK4 S/N 83-05164). And the results are tabulated in