• Journal of The Korean Society of Grassland and Forage Science
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• v.36 no.2
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• pp.129-134
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• 2016

Odor in pig manure affects the distribution of the manure over grass and crop fields as fertilizer. The objective of this study was to investigate the effect of different types of microbes (Saccharomyces cerevisiae, Bacillus subtilis and Rodobacter capsulata) and incubation temperatures ($20^{\circ}C$ and $35^{\circ}C$) on the levels of odorous compounds in pig manure. Pig manure was incubated with 0.03% microbes (v/v) at temperatures of $20^{\circ}C$ or $35^{\circ}C$. At incubation temperature of $20^{\circ}C$, the addition of Rodobacter capsulata significantly (p<0.05) decreased the levels of indoles and volatile fatty acid (VFA). At incubation temperature of $35^{\circ}C$, the addition of any microbes of the three used in this study did not significantly (p>0.05) affect the levels of odorous compounds. When incubation temperature was increased from $20^{\circ}C$ to $35^{\circ}C$, levels of odorous compounds were significantly (p<0.05) increased. Taken together, these results suggest that Rodobacter capsulata could be utilized to reduce odor from pig manure in the spring and fall when the average temperature is around $20^{\circ}C$. However, alternative odor-reducing technology is needed to be developed to apply onto pig manure during the hot summer season ($35^{\circ}C$).

• Proceedings of the ESK Conference
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• 1997.10a
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• pp.244-245
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• 1997

후각장애를 가져오는 질환에는 비, 부비동 질환, 두부외상, 상기도 감염, 간질 및 노인성치매 등의 신 경게 질환, 칼만증후군과 같은 대사성 질환 등이 있으나, 현실적으로 후각장애의 정도를 측정하기가 쉽 지않고, 후각역치가 개인간에 차이가 많아 아직 연구가 미진한 상태이다. 특히 교통사고나 산업현장에서 쉽게 접할 수 있는 두부외상이나 독성화학물질 등에 의해 후각장애가 많이 나타나고 있으나 아직 보상의 기준이 없어 환자들이 어려움을 겪고 있다. 두부손상 후에 발생하는 후각장애는 병원에서도 놓치기 쉬우며, 알아내더라도 두렷한 치료방법이 없기 때문에 간과되어온 것이사실이다. 그러나, 이런 후각장애 환자들은 집안에서 가스가 새는 것을 느끼지 못하며, 화재로연기가 나더라도 알아차리지 못하고, 음식이 상해도 잘 모르므로 위험에 빠지기가 쉽고, 후각에 이상이 있으면 자연적으로미각도 감소하므로 식욕도 떨어지고, 때로는 우울증에 빠지기도하며, 주부의 경우에는 음식을 만들기가 어렵게 된다. 두부외상을 받은 전체 환자 의 약5 -10%에서 후각장애가 나타나는 것으로 알려져 있으나, 냄새가 나지만 정확히 무슨 냄새인지 이름을 대지 못하거나 어떤 냄새를 다른 냄새와 감별하지 못하는 경우까지 합하면 대개 20-30%로 생각된다. 두부 손상 후의 후각장애의 정도는 얼마나 크게다쳤는 가에 달려있지만, 조금 다치더라도 후각장애가 심한 경우도 있다.

• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.44 no.10
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• pp.871-876
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• 2016

Abnormal odor similar with burning smell often appears at the cockpit in the beginning of ultra-sonic aircraft without air filter due to the heating of production materials remained at the bleed air duct. Sources of the odor should be removed by burn-in test before test flight in order to prevent pilot confuses order with emergency such as fire of engine. However, the present method cannot prevent abnormal odor completely at the high altitude flight because maximum temperature of flight is higher than it of burn-in-test. This paper suggests burn-in test improved based on the analysis of thermal conditions of high altitude flight. It is verified that the existing burn-in test cannot cover thermal conditions of high altitude flight due to the discontinuous flow control, high change rate of temperature per unit time and difference between limit temperature of condenser and turbine. In order to overcome the limitations of current methods, the new burn-in test with continuous flow control are suggested. The continuous flow control are achieved by ram air inlet control. The effect of suggested method are verified by ground tests and flight tests. The results show the bleed air temperature can cover the temperature of high altitude flight and prevent abnormal odor at the flight test.

• Journal of Oral Medicine and Pain
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• v.32 no.2
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• pp.151-156
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• 2007

Antimicrobial action of phytoncide in the mouth decrease odor-producing microorganisms. Also phytoncide has malodor effect by reaction with volatile sulfur compounds. Phytoncide has excellent malodor effect in microbiologically and chemically. This study prove the malodor effect of phytoncide by use ferrous sulfate. So I try to make new treatment method for halitosis. I get the results as follows. 1. The difference of mean value of absorbancy was 0.849 between the mean absorbancy of deposition by add phytoncide to saliva and the saliva only. 2. The difference of mean value of absorbancy was 0.701 between the mean absorbancy of deposition by add phytoncide to distilled water and the distilled water only. 3. The difference of mean value(0.849) in saliva by existence of phytoncide was larger than in double distilled water(0.701) by existence of phytoncide. Therefore, phytoncide make more deposition in saliva than double distilled water by reaction with sulfur compounds. As the results, phytoncide reaction with sulfur compounds in saliva. It take malodor action in liquid state effectively. It is thought, only the toothpaste it knows from in the limit which does not have a side effect by the human body it adds in the oral cavity of the mouth rinse and with the fact that it will be able to use positively in clinic.

• Culinary science and hospitality research
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• v.8 no.2
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• pp.197-206
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• 2002

The present study attempted to obtain a basic data concerning the effect of $\pi$-water, a sort of physiological water, on the maintenance of chicken freshness. The meats were divided into three groups: the control, 20% - dilution, and 5% - dilution groups. In the experiment, the changes of the TBA-values of the meats started to appear on the 3rd day in the control group, and from the 4th day in the 20% - and 5% - dilution groups. The changes of pH didn't appear in the meats as the storage time passed. The number of general bacteria increased rapidly on the 3th day in the control, and on the 5th day in the 20% -, and 5% - dilution groups. As for the color, the meats turned greenish on the 5th day in the control, 7th, in 20% - dilution, and, l0th in the 5%-dilution groups. As for the order, the meats emitted the unpleasant order, such as that of ammonia, on the 3rd day in the control, 5th, in the 20% - dilution, and, 7th, in the 5ft-dilution group.

• Proceedings of the Korea Air Pollution Research Association Conference
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• 2007.10a
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• pp.161-162
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• 2007

• 해운
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• no.12 s.11
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• pp.48-50
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• 2004

최근 해운시황의 초강세 현상에 대해 시장조작의 냄새가 짙다는 음모론이 제기돼 관심을 끌고 있다. 시장조작의 주범으로는 정보화의 진전과 해운선물거래가 의심받고 있다. 다음은 에비하라 켄지 트램프 데이터 서비스(TDS:Tramp Data Service) 사장이 일본해사신문에 기고한 글을 번역하여 정리한 것으로 상, 하 2회에 걸쳐 게재한다.(편집자 주)

• Korean Journal of Food Science and Technology
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• v.13 no.3
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• pp.181-187
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• 1981

The changes in the chemical composition of yeast extracts during autolysis and their effect to the sensory quality were studied with baker's yeast, Saccharomyces cerevisiae. The amounts of extracted solids, proteins, amio-N. amino acids, especially glutamic acid, alanine and lysine, increased by the autolysis time up to 48 hrs. The results of sensory evaluation made by the multiple paired comparision test and Duncan's test indicated a significant difference is taste by the time of autolysis. In the profile test, the flavor character notes expressed by the panel were 17 different characters, 11 in aroma and 6 in taste. The character notes and the intensity of flavor changed with the time of autolysis. The sharp and beany flavor of the extracts which was autolyzed for 4 hours turned into meaty and worty flavor by 48 hours of autolysis. A proper arrangement of the flavor characters in the quantitative descriptive chart could provide a weighted value of the flavor grade. The aroma grade index and the taste grade index correlated to the amplitudes of the profile test.

• Science of Emotion and Sensibility
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• v.10 no.2
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• pp.199-208
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• 2007

The olfactory function of subjects could be different due to various factors such as aging, and such discrepancies influence on the olfactory sensibility. Therefore, the objectives of this study was to investigate changes of olfactory sensibility characteristics and structure in relation to the consideration of olfactory threshold of subject. Stimulants of this study were five standard odor samples of T&T olfactometer, and thirty undergraduates over than 19 years old were tested twice during this study In experiment 1, subjects were given to odor samples which were controlled on the basis of individual olfactory threshold. Whereas, subjects were provided with uncontrolled odor samples which had the same concentration(+1) in experiment 2. Olfactory sensibility characteristics were significantly different with presentation types of odor samples, and these gaps were more higher on condition that the preference of odor sample was not distinct. Moreover, such differences affected the olfactory sensibility structure, and 'esthetic sense', 'intensity', and 'activity' were common factors, but 'friendship' of experiment 1 and 'weight' of experiment 2 were unique factors. In conclusion, the olfactory sensibility characteristics and structure could be different with consideration of olfactory threshold of subject. Overall, this study suggest that the olfactory function and the presentation method of odor sample be regarded as principal consideration factors in the olfactory sensibility evaluation.

• Journal of the Korean Society of Food Culture
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• v.16 no.4
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• pp.310-315
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• 2001

Flavor modifing effects of ${\beta}-cyclodextrin$ on the flavor of Chungkookjang(Korean traditional fermented bean paste) were investigated with varied substitution levels of 10, 20, and 30%. The 20% substituted sample groups showed significantly lower amount of protein and ash contents compared to those of control. The L value of brightness had significantly the largest value of 53.99 with 30% substituted sample group, and lower a and b values. Internal structures of control group observed using the scanning electronic microscope, had irregular round type shape with viscous materials, and they had tendencies to be less rough and organized making even and ordered internal cell structures as the substituted levels were increased. Results of sensory characteristics showed significantly lower off-odor and salty flavor with the 20% substituted sample groups compared to those of control. Results of this study showed the possibilities of flavor moderating effects of ${\beta}-cyclodextrin$ when it was used as one of the flavor modifier of the Chungkookjang. Future studies of finding the optimum level of substitution is further required.