• Fire Science and Engineering
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• v.32 no.6
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• pp.84-90
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• 2018

Chemical accidents occur in various forms, such as explosions, leaks, spills, and fires. In particular, chemical accidents caused by fires seriously affect the surrounding air environment due to soot, causing anxiety to the residents. Therefore, it is important to identify the causative substances quickly and examine the influence of air quality in the surrounding area. In this paper, proton transfer reaction-time of flight mass spectrometry(PTR-ToFMS) was used to identify the causative material in a fire and monitor the air quality in real time. This analyzer is capable of real-time analysis with a rapid response time without sample collection and pretreatment. In addition, it is suitable for quantitative and qualitative analysis of most volatile organic compounds with high hydrogen affinity, to identify the cause of fire and examine the influence of ambient air. In April 2018, when a local fire occurred, methanol, acetone, and methyl ethyl ketone were the main causative agents in PTR-ToFMS.

• Journal of the Korea Organic Resources Recycling Association
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• v.30 no.4
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• pp.41-50
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• 2022

Recently, research on carbon adsorbents has been active as an interest in improving the environment such as indoor and outdoor air quality. Considering that causative substances deteriorate the air quality are basically volatile organic compounds, it is important to improve the hydrophobicity of the carbon materials for better removal efficiency. This study presents a method for improving hydrophobicity of carbon and a measurement of the hydrophobicity. Generally, methods of improving the hydrophobicity of carbon materials are heat treatment, acid/alkali treatment, coating and immersion with hydrophobic materials. However, it collapses the pore structure and reduces the adsorption capacity. Therefore, this study briefly introduce not only the general method for improving carbon materials' hydrophobicity but also the method for converting the precursor of the material is briefly introduced. Futhermore, this study introduces a analytical technique used to determine hydrophobic modification or not, and aims to enhance the understanding of carbon materials.

• Applied Chemistry for Engineering
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• v.32 no.4
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• pp.423-430
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• 2021

In order to evaluate the fire risk and fire risk rating of wood for construction materials, this study focused on fire performance index-III (FPI-III), fire growth index-III (FGI-III), and fire risk index-IV (FRI-IV) according to Chung's equations-III and -IV. Western red cedar, needle fir, ash, and maple were used as the specimens. The fire characteristics were investigated using a cone calorimeter (ISO 5660-1) equipment on the specimen. The FPI-III measured after the combustion reaction was 0.86 to 12.77 based on polymethylmethacrylate (PMMA). The FGI-III was found to be 0.63 to 5.26 based on PMMA. The fire rating according to the FRI-IV, which is the fire rating index, was 0.05 to 6.12, and the western red cedar was 122.4 times higher than that of the maple. The fire risk rating according to the FRI-IV increased in the order of maple, ash, needle fir, PMMA and western red cedar. The CO peak concentration of all specimens was measured as 103 to 162 ppm, and it was 2.1 to 3.2 times higher than 50 ppm, the permissible exposure limits of the US occupational safety and health administration. Materials such as western red cedar, which have a low bulk density and contain a large amount of volatile organic substances, have a low FPI-III and a high FGI-III, so they have a high fire risk rating.

• Applied Chemistry for Engineering
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• v.32 no.1
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• pp.75-82
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• 2021

This study investigated the fire risk assessment of woods and plastics for construction materials, focusing on the fire performance index-III (FPI-III), fire growth index-III (FGI-III), and fire risk index-IV (FRI-IV) by a newly designed method. Japanese cedar, red pine, polymethylmethacrylate (PMMA), and polyvinyl chloride (PVC) were used as test pieces. Fire characteristics of the materials were investigated using a cone calorimeter (ISO 5660-1) equipment. The fire performance index-III measured after the combustion reaction was found to be 1.0 to 15.0 with respect to PMMA. Fire risk by fire performance index-III increased in the order of PVC, red pine, Japanese cedar, and PMMA. The fire growth index-III was found to be 0.5 to 3.3 based on PMMA. Fire risk by fire growth index-III increased in the order of PVC, PMMA, red pine, and Japanese cedar. COpeak concentrations of all specimens were measured between 106 and 570 ppm. In conclusion, it is understood that Japanese cedar with a low bulk density and PMMA containing a large amount of volatile organic substances have a low fire performance index-III and high fire growth index-III, and thus have high fire risk due to fire. This was consistent with the fire risk index-IV.

• Animal Bioscience
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• v.36 no.2
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• pp.218-228
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• 2023

Objective: This study investigated the effects of feeding anthocyanin-rich black cane treated with ferrous sulfate and molasses on animal performance, rumen fermentation, microbial composition, blood biochemical indices, and carcass characteristics in meat goats. Methods: Thirty-two Thai-native×Anglo-Nubian crossbred male goats (14.47±2.3 kg) were divided equally into two groups (n = 16) to investigate the effect of feeding diet containing 50% untreated anthocyanin-rich black cane silage (BS) vs diet containing anthocyaninrich black cane silage treated with 0.03% ferrous sulfate and 4% molasses (TBS) on average daily gain (ADG) and dry matter intake (DMI). At the end of 90 d feeding trial, the goats were slaughtered to determine blood biochemical indices, rumen fermentation, microbial composition, and carcass characteristics differences between the two dietary groups. Results: Goats fed the TBS diet had greater ADG and ADG to DMI ratio (p<0.05). TBS diet did not affect rumen fluid pH; however, goats in the TBS group had lower rumen ammonia N levels (p<0.05) and higher total volatile fatty acid concentrations (p<0.05). Goats in the TBS group had a higher (p<0.05) concentration of Ruminococcus albus but a lower (p<0.05) concentration of methanogenic bacteria. The TBS diet also resulted in lower (p<0.05) thiobarbituric acid-reactive substances concentration but higher (p<0.05) total antioxidant capacity, superoxide dismutase, catalase, glutathione peroxidase, and glutathione reductase concentrations in blood plasma, while having no effect on plasma protein, glucose, lipid, immunoglobin G, alanine transaminase, and aspartate aminotransferase. Meat from goats fed the TBS diet contained more intramuscular fat (p<0.05) and was more tender (p<0.05). Conclusion: In comparison to goats fed a diet containing 50% untreated anthocyanin-rich black cane silage, feeding a diet containing 50% anthocyanin-rich black cane silage treated with 0.03% ferrous sulfate and 4% molasses improved rumen fermentation and reduced oxidative stress, resulting in higher growth and more tender meat.

• Journal of Space Technology and Applications
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• v.3 no.1
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• pp.26-43
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• 2023

As Korean first lunar probe, Danuri, succeeded in entering lunar orbit, Korean new space exploration plans such as Mars exploration can be expected. Korean space exploration payload is developed only in a limited field, so there is a need to create a new space exploration payload. In foreign countries, there is a mass spectrometer as a basic equipment for space exploration, and it is a very useful payload that encompasses the exploration of life through the analysis of organic matter as well as the observation of the atmosphere and volatile substances of the exploration target. However, Korea has never developed a mass spectrometer payload for space exploration, so it is necessary to secure technology in preparation for future space exploration. Before that, we look at the scientific achievements of foreign mass spectrometer payloads for space exploration and identify trends.

• Journal of the Korean Society of Safety
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• v.38 no.5
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• pp.8-14
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• 2023

Lithium ions can induce the thermal runaway phenomenon and lead to reignition due to electrical, mechanical, and environmental factors such as high temperature, smoke generation, explosions, or flames, which is extremely likely to create safety concerns. Therefore, one of the ways to improve the flame retardancy of the electrolyte is to use a flame-retardant additive. Comparing the associated characteristic value of existing substances with the required experimental value, it was found that these values were either considerably different or were not documented. It is vital to know a substance's combustion characteristic values, flash point, explosion limit, and autoignition temperature (AIT) as well as its combustion characteristics before using it. In this research, the flash point and AIT of materials were measured by mixing a highly volatile and flammable substance, diethyl carbonate (DEC), with flame-retardant dimethyl methylphosphonate (DMMP). The flash point of DEC, which is a pure substance, was 29℃, and that for DMMP was 65℃. Further, the lower explosion limit calculated using the measured flash point of DEC was 1.79 Vol.%, while that for DMMP was 0.79 Vol.%. The AIT was 410℃ and 390℃ for DEC and DMMP, respectively. In particular, since the AIT of DMMP has not been discussed in any previous study, it is necessary to ensure safety through experimental values. In this study, the experimental and regression analysis revealed that the average absolute deviation (ADD) for the flash point of the DEC+DMMP DEC+DMMP system is 0.58 sec and that the flash point tends to increase according to changes in the composition employed. It also revealed that the AAD for the AIT of the mixture was 3.17 sec and that the AIT tended to decrease and then increase based on changes in the composition.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.10
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• pp.1555-1564
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• 2014

This study investigated the effects of combined treatment of immersion liquids (adjusted pH 4.5 with Citrus junos concentrate (CL), pH 5.5 with Prunus mume concentrate (PL), or no pH adjustment, pH 6.5, control) and high hydrostatic pressure (HHP, 450 MPa) on shelf-life and quality of mackerel. In this study, we measured changes in viable cell counts, pH level, volatile basic nitrogen, thiobarbituric acid reactive substances, color analysis, volatile organic compounds, and sensory evaluation of mackerel at $4^{\circ}C$ for 20 days. CL/HHP and PL/HHP treatments reduced viable cell counts by 3 log cycles during storage compared to the control. Mackerel treated with CL/HHP and PL/HHP showed significantly lower TBARS and VBN levels as compared to the control. After combined treatment, lightness and whiteness increased but redness decreased. VOCs tests showed that contents of alcohol, acid, and ketones in mackerel fillet treated with CL/HHP and PL/HHP were relatively reduced. Especially, CL/HHP and PL/HHP suppressed production of sulfur. In the sensory evaluation, aroma, taste, salinity, hardness, and springiness of mackerel treated with combined HHP showed higher scores than the control. These results suggest that immersion liquids and HHP treatments may increase shelf-life of mackerel and maintain quality during storage at $4^{\circ}C$.

• Journal of Life Science
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• v.25 no.7
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• pp.740-747
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• 2015

This study was carried out to evaluate changes in the meat quality and antioxidation activity in the loin and ham of Korean Native Black Pigs (KNBP) during frozen storage at −18℃ for 150 days. The pH value of the loin was decreased as storage days progressed, while the pH value of the ham showed no consistent changes with storage days. The lightness (L*) of the loin did not show any significant reduction until day 120, whereas L* of the ham was significantly declined throughout the storage period (p<0.05). The redness (a*) values of the loin and ham were significantly decreased as storage progressed. The water holding capacity of the loin was decreased by day 30 and that value was maintained until the end of storage. The initial total numbers of microorganisms in the loin and ham were 4.88 and 5.16 Log CFU/g, respectively and these numbers were significantly decreased by day 30 (p<0.05). The levels of 2-thiobarbituric acid reactive substances (a measurement of lipid oxidation) in the loin and ham ranged from 0.057-0.069 and 0.052-0.087 mg MDA/kg meat, respectively, until storage day 150. Volatile basic nitrogen values of the loin and ham ranged from 15.13-16.55 and 16.05-16.23 mg%. Oxygen radical absorbance capacities and carnosine contents of the loin and ham were significantly decreased during frozen storage for 3 months (p<0.05). In summary, the meat quality of the loin and ham from KNBP was somewhat decreased during frozen storage. However, the levels of antioxidants and dipeptides with antioxidant activity were significantly decreased in pork loin and ham during frozen storage.

• Korean Journal of Poultry Science
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• v.46 no.3
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• pp.137-154
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• 2019

This study was conducted to develop and compare Samgyetang broth from extract of pre-treated chicken feet. Chicken feet were subjected to non-heating (control), heating at $70^{\circ}C$ for 12 h in a hot air dryer, and heating at $180^{\circ}C$ for 1 h in an oven. The heat-treated chicken feet were extracted at $121^{\circ}C$ for 1 h and 2 h, respectively. The extract was placed in a pouch with whole chicken carcass ($470{\pm}10g$). The sealed Samgyetang retort was made according to the industrial method. The pH of the extract from preheated chicken feet was lower than that extracted from fresh chicken feet. The Thiobarbituric Acid Reactive Substances (TBARS) value of the preheated chicken feet extract was significantly lower (P<0.05) than that of fresh chicken feet extract, but there were no significant differences among the broths. As the extraction time increased, the pH and TBARS value decreased in the extract (P<0.05) but increased in the broth (P<0.05). According to the sensory evaluation test, the extract from 1 h hot air heating and drying was significantly better in appearance, aroma, and overall preference than the other treatments (P<0.05). The GC-MS results showed that benzaldehyde and benzothiazole, which are widely known to give meat and nuts flavor, were detected in those treatments (P<0.05). The Samgyetang broths prepared from 1 h hot air heating and drying extract were significantly higher in the overall acceptability according to the sensory test (P<0.05). In summary, the quality of retort Samgyetang broth can be improved by adding chicken feet extract which is subjected to heating and drying for 1 h.