• 한국자원식물학회지
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• 제12권4호
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• pp.282-288
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• 1999

더덕을 야생지 및 재배지 토양으로 분 재배하여 토양조건 및 혈당 재식 주수가 더덕의 생육특성 및 향끽미 물질발현에 미치는 영향을 구명하고자 수행해 본 결과는 다음과 같다. 1. 재배지 토양에서 폿트 재배시 더덕의 길이 생장은 토양수분보다는 혈당 주수에 영향을 미쳤고, 재배지와 야생지 토양 공히 수분조건이 과습>적습>과건 순으로 두께가 컸고, 혈당재배주 수간에는 혈당 재배주수가 증가 할 수록 두께는 작아지는 경향이고, 개체 및 혈당수량은 수분조건별로 과습>적습>과건 순으로 높았다. 2. 야생지토양에 비하여 재배지 토양에서의 더덕재배는 수분, 환원당, 조단백질의 함량이 높았고, 조섬유 및 석유에텔 추출물 함량이 낮았다. 3. 야생지 토양에 비해 재배지 토양에서 생육한 더덕근에서 유기산인 malic산의 함량이 낮았고, 지방산함량은 비슷하였다. 4. 토양수분처리간에는 조사된 주요 정유성분들의 대부분이 적습>과습>과건 순으로 함량이 높았고, 특히 3-methylpentanoic acid와 squalene의 함량은 적습구가 과습 및 과건 처리 구에서 보다 2-5배 정도 높았다.

• 한국환경보건학회지
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• 제49권2호
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• pp.78-88
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• 2023

Background: Exposure to volatile organic compounds (VOCs) can have acute and chronic health effects on human beings in general and in working environments. In particular, VOCs are often emitted in large quantities in industrial settings. In such circumstances, there is a need to improve the indoor air quality at workplaces. Objectives: The purposes of this study were to verify the effectiveness of air cleaning devices in workplaces and provide alternative solutions for improving working environments. Methods: Personal exposure and area level of VOCs for workers were evaluated in a car-part adhesive process before and after installing an air cleaning device with a TiO₂-coated filter. Passive samplers and direct reading instruments were used to collect and analyze the VOCs, and the removal efficiency and improvement of air quality were evaluated. We also calculated the exposure index (EI) to assess the risk level in the workplace. Results: The removal efficiency for VOCs through the installation of the air cleaning device was approximately 26.9~69.0% as determined by the concentration levels before and after installation. The measured substances did not exceed the exposure limits for the work environment and the EI was less than 1. However, carcinogenic substances such as benzene, formaldehyde, carbon tetrachloride, and trichloroethylene were detected. Conclusions: The application of an air cleaning device can be a solution for controlling the indoor air quality in a workplace, particularly in cases where ventilation systems cannot be installed due to process limitations.

• Applied Biological Chemistry
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• 제8권
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• pp.1-9
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• 1967

Korean soy-sauces were orepared by the ordinary and impreved method and its analyses on the organic acid. The results obtained is as following: 1. In analysing general components of prepared soy-sauce, total acid, volatile acid and non-volatile acid were found more in improved soy-sauce than in ordinary soy-sauce. 2. Volatile organic acid were analysed by gas-chromatography method. As a result, the followings was attained: a) In the ordinary soy-sauce, formic acid, acetic acid, propionic acid, and butyric acid were detected. Butyric acid was in the highest amount and then propionic acid, acetic acid and formic acid are followed in the order. b) In the improved soy-sauce, formic acid, acetic acid, propionic acid and butyric acid were detected. Acetic acid was in the highest amount and then propionic acid, butyric acid and formic acid are followed in the nrder. 3. Non-volatile organic acid were analysed by paper partition chromatography method. As a result, the followings were attained: a) Lactic, glutaric, fumaric, malonic, malic, glycolic, oxalic, tartaric, and succinic acid and two unknown spots were detected in ordinary soysauce. Lactic acid was in the highest amount and then succinic, glycolic, oxalic, tartaric, glutaric, malic, fumaric and malonic acid are followed in the order. b) Lactic, glutaric, malonic, malic, glycolic, tartaric, succinic and tgalacturonic acid and two unknown spots were detected in the improved soy-sauce. Lactic acid was in the highest amount and then succinic, glycolic, malic, glutaric, tartaric, galacturonic and malonic acid are followed in the order. 4. ${\alpha}-keto$ acid were analysed by paper partition chromatography. As a result, the followings were attained: Pyruvic acid and ${\alpha}-keto$ glutaric acid and an unknown spot were detected in the ordinary and improved soy-sauce. Pyruvic acid was in the highest amount and then ${\alpha}-keto$ glutaric acid are ollowed in the order. 5. Stale flavor in the ordinary soy-sauces seems to be partly affected by butyric acid and propionic acid. 6. Substances influencing taste, such as lactic acid and succinic acid, were found more in improved soy-sauce than ordinary soy-sauce.

• Animal Bioscience
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• 제34권10호
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• pp.1695-1704
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• 2021

Objective: The aim of this work was to assess the effect of ergothioneine (ESH)-enriched mushroom extract on oxidative stability, volatile compounds, and sensory quality of emulsified sausage. Methods: The ESH content was determined by high performance liquid chromatography. The antioxidant activity of Flammulina velutipes (F. velutipes) extract was determined through radical-scavenging activity of 1,1 diphenyl-2-picryl-hydrazyl, 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) and hydroxyl radicals. Four different groups of emulsified sausage were manufactured: control, no antioxidants; BHA, 0.01% butylated hydroxyanisole; EEME, 0.8% ESH-enriched mushroom (F. velutipes) extract; AE, 0.012% authentic ESH, after storage for 14 days (at 4℃), the quality of sausage including oxidative stability (2-thiobarbituric acid reactive substances and protein carbonyls content), volatile compounds and sensory quality were studied. Results: It was demonstrated that adding ESH-enriched F. velutipes extract to sausage could effectively prevent lipid and protein oxidation, and its efficacy was equivalent with 0.01% BHA. During meat processing, the ESH mainly contributed to the antioxidative activity of F. velutipes extract. The flavor and sensory attributes of emulsified sausage were improved through adding ESH-enriched F. velutipes extract. Conclusion: Accordingly, the extract of F. velutipes contained high-level of ESH and could be a good antioxidant candidate for processed meat production.

• 한국축산식품학회지
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• 제44권1호
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• pp.103-118
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• 2024

The aim of this study is to compare the quality characteristics of dry-cured loins with different levels of proteolysis and lipid oxidation and to investigate the relationship between these factors on quality characteristics. The dry-cured loins were divided into four groups [proteolytic index (PI) and 2-thiobarbituric acid reactive substances (TBARS) of high levels (HH), PI of high level and TBARS of low level (HL), PI of low level and TBARS of high level (LH), and PI and TBARS of low levels (LL)] based on the proteolysis index and TBARS. Moisture, protein, and fat content were all significantly influenced by proteolysis and lipid oxidation (p<0.05). The total fatty acid content in the high proteolysis groups (HH and HL) was significantly lower than that in the low proteolysis groups (LH and LL; p<0.05). For total free amino acid content, HH was the highest, and LL was the lowest (p<0.05). On the other hand, there was no significant difference between HL and LH (p>0.05). In the amount of total volatile compounds, there was no significant difference between HH and HL (p>0.05), but LH and LL significantly differed (p<0.05). In conclusion, proteolysis and lipid oxidation can influence the quality characteristics of dry-cured loin. Additionally, proteolysis might be as influential in generating volatile compounds as lipid oxidation.

• 환경위생공학
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• 제6권1호
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• pp.7-25
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• 1991

Until now, pure drinking water grnerally menas the water without taste, odor, general bacteria, coliform, and other exotic substance. Such a definition has been changing recently due to the finding of numerous other inorganic and organic substances unknown to us. 10 years ago, major causes of death were infectious agents and parasites contained in water, but recently, it has become apparent that some substances contained in drinking water cause cancer and heart diseases. We must drink about 2L of water everyday in order to maintain healthy condition. Waters used for drinking include tap water, well water, spring water, filtered water, etc., but the quality of drinking water has more polluted due to the industrial development and population increase. For example, industrial waste waters from industrial plants pollute the water supply sources ; toxic substances contained in the waste waters pollute the ground water sources by penetrating the geological strata, and municipal, livestock, public building waste waters also pollute the water supply sources. Sometimes, the polluted surface waters were announced to be polluted by various kinds of orgainc substance, and it is reported that the pollution of ground water by orga nic substances has few in number but high in its concectration comparing with those of surface water. As the water quality pollution level increases, so the amount of disinfectant also increase. For example, chlorine solution, one of widely used disinfectants, creates trihalomethane(THM), a carcinogen, and halogen compounds. According to Oliver, through chlorine disinfection process, humine substance and chlorine create bolatile organic halide and nonvolatile organic halide by chemical reaction. There are tens or hundreds filtering devices, but filtering principles and maintenance metjhods are different, so their efficiency tests are needed. According to Smith, the effeciency tests aginst over 30 Ameican filtering devices show that 10 devices can remove 85% of volatile organics and further studies on filtered waters are underway. In consideration of important impacts of polluted drinking water on national health, authors studied the state of water quality pollution against tap water used as drinking water, filtration device passed water, ground water, and conserved drinking water ; tested the efficiency of filtration devices for tap water ; tried to sep up the detection method by using ion chromatography based on negative ion and positive ion by using single column, and attemped the simple filtration method for general households.

• 한국미생물·생명공학회지
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• 제24권4호
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• pp.512-518
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• 1996

Eleven strains had been previously isolated from kimchi and identified in our laboratory. The ability of each strain in aroma production was investigated by sensory evaluation. Among them Saccharomyc s sp. YK-17, Saccharomyces sp. YK-18, Saccharomyces sp. YH-3 and Saccharomyces fermentati YK-19 produced fruity flavour. Especially, Saccharomyces fermentati YK-19 produced apple and pineapple-like flavours. Pichia media YK-11, Saccharomyces sp. YK-20 and Pichia chambardii YH-4 produced wine-like flavour. Debaryomyces sp. YK-6, Debarymyces coudertii YK-10, Saccharomyces sp. YK-12 and Pichia haplophilia YH-5 produced alcoholic flavours. Using the good flavour producing strains as starters, various groups of kimchi were fermented, and the sensory characteristics of each group such as odor, taste and total acceptability were evaluated. The acidic odor, moldy odor and taste were reduced by adding starter, while the fresh sourness odor and taste similar to fruity fiavour were increased by starter. Comparing with the control group, these odor, taste and total acceptability were increased in the starter-added groups, such as Pichia edia YK-11, Saccharomyces sp. YK-17, and Saccharomyces,fermentati YK- 19. Saccharomyces fermentati YK-19 added kimchi group was higher siginificantly (P<0.05) than the others at the total acceptability. Volatile compounds of the culture broth of Saccharomyces fermentati YK-19 were analysed by gas chromatography, and 6 species of esters and 4 species of alcohols were identified. Among them, the ester substances which broth largely responsible for the apple-like flavour in the sensory evaluation, were found to be ethyl 2-methyl butvrate, ethyl pentanoate and ethyl acetate.

• International Journal of Air-Conditioning and Refrigeration
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• 제13권2호
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• pp.89-98
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• 2005

In this study, indoor VOCs concentration emitted from floor and furniture was measured after the installation of floor and furniture in a real residence. With the measured data, prediction method and predication equations for indoor concentration of each VOCs and BTEX were developed. The following conclusions were drawn from this study. First, according to the predicted results of concentration decrease of BTEX (benzene, toluene, ethylbenzene, m,p,o-xylene) after the installation of floor in a real residence, prediction equation can be expressed using exponential function. Second, in case of floor, more reliable prediction equation can be obtained by using cumulative value of indoor concentration than by using just hourly measured value directly. Indoor concentration of benzene can be expressed as $y=408.52(1­e^{-00031{\times}time})$ with $R^2$ of 0.94 which is significantly high value. Third, toluene showed the highest concentration in case of furniture installation indoors, and it needed the longest time for concentration decrease. However, other substances except toluene showed constant concentration throughout the measurement period. Fourth, in case of furniture installation indoors, prediction equation of toluene concentration decrease is estimated to be $y= 3616.3{\times}e^{(-0.1091{\times}time)}+513.96{\times}e^{(-0.0006{\times}time)}\;with\; R^2$ of 0.95 which is significantly high value.

• Preventive Nutrition and Food Science
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• 제10권4호
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• pp.311-315
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• 2005

The antioxidant properties of methanolic extracts (PM) from the fruit of Prunus mume after liquor manufacturing were determined in a chicken breast meat system. When PM was added to chicken breast meat, 2-thiobarbituric acid-reactive substances (TBARS) value at day 3 was decreased by about $25\%$ compared to control meat without PM. PM did not significantly affect the color of chicken meat compared to the control. The amounts of volatile aldehydes and hydrocarbons were decreased by the addition of PM. Hexanal was the predominant volatile compound in the control, accounting for the majority of total volatiles; PM reduced the amount of hexanal to $81\%$of that in the control meat at 3 days.

• 한국안전학회지
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• 제8권4호
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• pp.175-182
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• 1993

Volatilization of toxic heavy metals, especially, metal chlorides at elevated temperatures in oxidation conditions was observed using a thermogravimetric furnace since such metal chlorides used to be a cause for the disease of industrial workers by their toxicity and high volatile extent. Most of tested metal chloride compounds were evaporated or decomposed into gas phase at elevated temperatures ranged from 200~90$0^{\circ}C$, while CrCl$_3$ and NiC1$_2$became stable with converting into oxide forms. A kinetic model for evaporation/condensation could predict maximum evaporation flux and the calculated values were compared with real evaporation flux. The ratio of two fluxes could be explained as the fraction of impinging gas molecules to the condensing surface( $\alpha$ ) and obtained in the range of 10$^{-3}$ ~10$^{-9}$ for the experimented toxic heavy metal chlorides. This ratio might be used to define the volatile extent or toxicity of such toxic metal compounds. The schemes to avoid volatilization of toxic heavy metals Into the atmosphere were suggested as follows ; 1 ) controlling the compositions of metals and Chlorine produced substances( such as PVC ) in the treated materials using a reverse estimation from regulatory limit and characteristics of a processing facility, 2) Installation of wet type devices such as a scrubber for condensing the metal compounds.