• Journal of the Korean Society of Tobacco Science
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• v.24 no.2
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• pp.113-120
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• 2002

This study was conducted to determine the smoke component changes by adding oriental, reconstituted, and expanded tobacco leaves. 7 different cigarette brands which were mixed with flue-cured, burley, oriental, reconstituted and expanded tobacco leaves were used for this study. 64 kinds of smoke components which were 6 of general components, 34 of semi-volatile and volatile components, 9 of acid components, and 15 of phenolic components were analyzed. All smoke components of mainstream smoke were changed by the different branding. As Tar, nicotine, ammonia, pH, all of acid compounds(except lacatic and glycolic acid) were decreased; HCN, levoglucosame, 4-vinyl phenol, 4-vinyl catechol, quinic acid-r-lactone, acetaldehyde, 2,3-butadiene, stylene were increased by adding oriental tobacco leaves. When the reconstituted tobaccos were added to 20%, the concentration of nicotine, all of acid compounds(except lactic. glycolic, palmitic acid) and all of phenol compounds were reduced; the concentration of ammonia, HNC, CO, aeconitrile, benzene, 2-butanone, moth-acrolene, butyronitrile, stylene, o-xylene were increased. As decreasing ammonia, pH, nicotine, all of acid compounds, all of phenol compounds, Isoprene, acetonitrile, 2-methyl-2-butene, 1,3-pentadiene, 2-nlethyl furane, ethylene cyclopentanone, ethyl bezene; increasing CO concentration were followed by adding expanded tobacco leaves.

• Preventive Nutrition and Food Science
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• v.4 no.1
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• pp.18-22
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• 1999

Flavor characteristics of raw Cordyceps militaris significatntly different from those of dried one. In the case of raw Cordyceps militaris , major flavor components were composed of 5 alcohols, 3 ketones, 4 phenols, 9 alkanes , and 3 alkenes. The major alcohol was 1-octen-3-ol(22.56%, 1147.3% ng/ml), which contributed to the characteristic green flavor. Ketones (3-ocatone, inparticular )were present in the highest concentration in raw Cordyceps militaris . In contrast, major flavor components of dried Cordyceps militaris were composed of 4 alcohols, 4 ketones, 3 furans, 4 pyrizines, 2 dithiazines, 5 phenols , 8alkenes , 17 alkanes, and 8 fatty acids. Dried Cordyceps militaris had unique sweet aroma of sesame as wella s a milky flavor. Green or fruit flavor were rarely detected . In alkanes , 10 cosanes, component fo wax were present. Typical flavor components of alkanes such as $\beta$-caryophyllen and Δ-cadinene were also detected. Fatty acids of dried Cordyceps militaris ranged from myristic acid (14 :0) to linoleic acid (18 ; 2). The sweet aroma of dried Cordyceps militaris was mostly due to pryazines, dithaiazines, and furans. Two dithaizines were identified and characteristics of these flavor components was a roasted bacon flavor. Strong antibacterial acitivity was observed toward Vibrio spp. such as V. vulnificus, V.cholerae, V. parahaemlyticus. Relatively high antibacterial acitivity was shown toward Bacillus subtilis , B,cereus, Staphyllococcus aureus, and Corynebacterium xerosis.

• Journal of the Korean Society of Tobacco Science
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• v.27 no.1 s.53
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• pp.127-133
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• 2005

This study was conducted to determine the aroma and volatile component changes from a different stalk positions of Korean flue-cured tobacco. Eight different stalk positions of flue-cured leaf tobaccos harvested in 2001 were used for this study. Thermal extraction method at two different treatment temperature($50\;amp;\;80^{\circ}C$) was applied for this experiment. Forty eight kinds of aroma and volatile components such as 2,4-heptadienal, hexadecane, 1-methyl-1H- pyridine, 2,5-dimethyl-1H-pyrrole were analyzed by using thermal extraction method. All of aroma and volatile components of leaf tobaccos were changed from a different stalk positions and treatment temperature. Leaf tobaccos in middle stalk position have a higher concentration of aroma and volatile components such as norsolanidione, 4-pyridinecarboxaldehyde, 4-methyl-4-OH-2-pentanone, acetic acid, propylene glycol, 1-methyl-2-pyrrolidinone, 2,5-dimethyl-1H-pyrrole. Also, Megastigmatrienone 1, 3-oxo-[alpha]­ionol, 6,10,14-trimethyl-2-pentadecanone, heptadecane, 6-methyl-2-isohexyl-l-heptene concentration were low in the middle stalk position and high in both bottom and upper position. Treatment temperature affected on the changes of many aroma and volatile components in leaf tobacco. Most of aroma and volatile components such as, 2,4-Heptadienal, dodecanoic methylester, famesol isomer and 3-acetylpyridine were sharply increased as increasing treatment temperature. This results can be used to estimate the aroma characteristics of cigarette blend using a different stalk position of leaf tobacco.

• Journal of environmental and Sanitary engineering
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• v.9 no.2
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• pp.8-23
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• 1994

During the period from Mar., 1991 to Feb., 1992 66 tSP samples were collected by Hi volume air sampler at 1 sampling site in Seoul and the amount of concentration of 21 components(SO$_{4}$$^{2-}$, NO$_{3}$$^{-}$, NH$_{4}$$^{+}$, Cl$^{-}$, Al, Ba, Ca, Cd, Cr, Cu, Fe, It Mg, Mn, Na, Ni, Pt Si, Ti, Zn, Zr ) were measured. And monthly and seasonal variation were surveyed and the principal component analysis( PCA ) were carried out with respect to these amount of pollutants, minimum of visibility and radiation on a horizontal surface. The total amount of soluble ion in water was high in order o(SO$_{4}$$^{2-}$> NO$_{3}$$^{-}$> N%'>Cl$^{-}$ and metal ion was high in order of Na> Ca>Si> Fe> Al> K> Mg> Zn> Pb> Cu>Ti> Mn > Ba> Cr> Zr> Ni> Cd. There was Seasonal variation in concentration for SO$_{4}$$^{2-}$, NH$_{4}$$^{+}$, Cl$^{-}$, Na, Al, Ca, Bt Mg, Fe and Si. It was assumed that the components of the highest concentration on April were depend on yellow sand and the frequency of wind velocity and direction. As the results of PCA, the amount of pollution components was able to characterized with two principal components(Z$_{1}$, Z$_{2}$ ). The first principal components Z$_{1}$ was considered to be a factor indicating the pollutants originated from natural generation and The second principal components Z$_{2}$ was considered to be a factor indicating the pollutants originated from human work. The monthly concentration of pollutants in ISP, minimum of visibility and radiation on a horizontal surface was possible to evaluate by the use of these two principal components Z$_{1}$ and Z$_{2}$ .

• The Journal of Engineering Geology
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• v.12 no.4
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• pp.439-457
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• 2002

Sping waters at 60 sites and groundwaters at 6 wells in Mts. Geumjeong and Baekyang area were investigated for measuring nine physicochemical components (temperature, pH, Eh, EC, TDS, DO, salinity, alkalinity and discharge rate). The pH of spring waters ranges from 5.06 to 8.38, alkalinity from 7.93 to 102.21 mg/ㅣ, electrical conductance from 9.5 to $270{\;}\mu\textrm{s}/cm$, Eh from 64.2 to 685.9 mV, DO from 4.57 to 12.13 mg/l, and the discharge rate from 4.26 to 182.2 ml/s. General statistics was carried out to analyze statistical characteristics of those components. To compare the components with one another, regression analyses were carried out. And the components of spring waters were compared to those of groundwaters. Kriging was used to estimate the spatial variation of DO, pH, Eh, EC, alkalinity and discharge rate in the study area. The kriged isopleth maps were made using normalized kriged values to find anomalies of the physicochemical components and to compare anomalies of different components.

• ETRI Journal
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• v.31 no.6
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• pp.660-666
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• 2009

We investigate the effects of interfacial dielectric layers (IDLs) on the electrical properties of top-gate In-Ga-Zn-oxide (IGZO) thin film transistors (TFTs) fabricated at low temperatures below $200^{\circ}C$, using a target composition of In:Ga:Zn = 2:1:2 (atomic ratio). Using four types of TFT structures combined with such dielectric materials as $Si_3N_4$ and $Al_2O_3$, the electrical properties are analyzed. After post-annealing at $200^{\circ}C$ for 1 hour in an $O_2$ ambient, the sub-threshold swing is improved in all TFT types, which indicates a reduction of the interfacial trap sites. During negative-bias stress tests on TFTs with a $Si_3N_4$ IDL, the degradation sources are closely related to unstable bond states, such as Si-based broken bonds and hydrogen-based bonds. From constant-current stress tests of $I_d$ = 3 ${\mu}A$, an IGZO-TFT with heat-treated $Si_3N_4$ IDL shows a good stability performance, which is attributed to the compensation effect of the original charge-injection and electron-trapping behavior.

• Korean Journal of Plant Resources
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• v.19 no.1
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• pp.112-119
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• 2006

We investigated the changes in the volatile flavor components of domesticated Codonopsis lanceolata, which were packed in woven polypropylene (WP) film or low density polyethylene (LDPE) film and stored for 15 and 30 days at refrigerated ($2{\sim}4^{\circ}C$) or room ($18{\sim}20^{\circ}C$) temperature (hereafter referred to as WP-RE-15, WP-RO-15, LDPE-RE-15, LDPE-RO-15, WP-RE-30, WP-RO-30, LDPE-RE-30 and LDPE-RO-30). 167 volatile flavor components were identified in the fresh domesticated Codonopsis lanceolata by GC/MS. The volatile flavor components which were identified in the domesticated Codonopsis lanceolata stored for 15 days were as follows ; LDPE-RE (117 components), WP-RO (65 components), WP-RE (49 components), and LDPE-RO (48 components). After 30 days, the numbers of components were as follows : LDPE-RE (99 components), WP-RO (94 components), WP-RE (46 components), and LDPE-RO (85 components). In all conditions, the following 7 volatile flavor components were identified; 1-hexadecene, 2,6-dimethyl-2-octanol, 2-methyl-2-dodecanol, ${\alpha}$-cedrene, ${\beta}-selinene$, farnesane, and isoledene. According to the sensory evaluation, the freshness of domesticated Codonopsis lanceolata was best maintained with LDPE film and under chilled conditions.

• ETRI Journal
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• v.33 no.1
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• pp.32-38
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• 2011

We investigated the light-emitting performances of blue phosphorescent organic light-emitting diodes, known as PHOLEDs, by incorporating an N,N'-dicarbazolyl-3,5-benzen interlayer between the hole transporting layer and emitting layer (EML). We found that the effects of the introduced interlayer for triplet exciton confinement and hole/electron balance in the EML were exceptionally dependent on the host materials: 9-(4-tert-butylphenyl)-3,6-bis(triphenylsilyl)-9H-carbazole, 9-(4-tert-butylphenyl)-3,6-ditrityl-9H-carbazole, and 4,4'-bis-triphenylsilanyl-biphenyl. When an appropriate interlayer and host material were combined, the peak external quantum efficiency was greatly enhanced by over 21 times from 0.79% to 17.1%. Studies on the recombination zone using a series of host materials were also conducted.

• Preventive Nutrition and Food Science
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• v.3 no.2
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• pp.119-122
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• 1998

Pumpkin venegar was produced using autoclaved pumpkin juice by fermenting with cetobacter starter and ethanol at the ratio of 4 % and 10% to the volume of pumpkin juice, respectivley. Fermentation was carried out at 2$0^{\circ}C$ for 14 days followed by aging at 1$0^{\circ}C$ for 14 days. Flavor components of pumpkin vinegar was determined using GC/MS. Identified components, were 2 aldehydes (4.74%), 5 acohols (30.06%), 4 ketones (8.99%), 4 acids (16.39%), 5 alkanes (11.10%), 11 miscellaneous compounds (27.01%) and 9 unknown compounds (1.71%). Pumpkin vinegar showed very similar flavor characteristics to those of conventional wien vinegar and sherry wine vinegar in particular , acetioin, methyl acetate, and butanoic acid were typical volatile components of these three kinds of vinegar. Pumpkin vinegar showed possiblity to compete with European wine vinegar.

• Journal of Korea Society of Industrial Information Systems
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• v.13 no.4
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• pp.155-172
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• 2008

This study empirically examined the structural relationships among components of interactivity, affective commitment, and components of brand equity in on-line brand community. Interactivity was conceptualized as 4 components such as mapping, personalization, responsiveness and connectedness. Components of brand equity include brand associations, brand awareness, and brand loyalty. Using a sample of 127 university students of on-line brand community members in Busan, we empirically examined the study model. The results of this study showed that components of interactivity except connectedness had a significant effect on affective commitment, which in turn, had a significant positive effect on brand associations, brand awareness and brand loyalty.