• Clean Technology
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• v.4 no.1
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• pp.35-44
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• 1998

Photodecomposition behaviors of volatile organic compounds (VOCs ; benzene, toluene, ethylbenzene and xylenes) over UV irradiation and UV irradiation with $TiO_2$ powder catalyst were studied and the extent of degradation were also investigated under various reaction conditions. The reactions were conducted in a quartz annular reactor equipped with a medium pressure mercury lamp. As a result, the extents of degradation were 92% for toluene and ethylbenzene, 83% for benzene, and 82% for xylenes under UV irradiation. And they were 92% for toluene, 82% for xylene and ethylbenzene, and 53% for benzene under UV irradiation with $TiO_2$ powder. Analyses of reacted samples by FID-gas chromatograph with Purge & Trap concentrator and GC-MS indicated that the aromatics formed many intermediates.

• KSBB Journal
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• v.30 no.4
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• pp.141-147
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• 2015

The convenient determination of methylsulfonylmethane (MSM) for a commercially available dietary supplement was developed using gas chromatography (GC)-flame ionization detector (FID). Chromatography was performed on a capillary column ($0.32mm\;I.D{\times}30m$, $0.25{\mu}m$) coated with dimethylpolysiloxane using diethylene glycol methyl ether as an internal standard. The performance characteristics of GC were evaluated in terms of selectivity, linearity, precision, accuracy, recovery, limit of detection (LOD) and limit of quantification (LOQ). The calibration curve was highly linear (the coefficient of determination: 0.9979) within the concentration range of $10.0{\sim}800.0{\mu}g/mL$ for MSM. The recoveries for three fortified concentrations were 96.7~97.1%, 96.6~97.3% and 96.8~97.2%, respectively. The LOD and LOQ of the method were $0.29{\mu}g/mL$ and $0.97{\mu}g/mL$, respectively. All obtained results were acceptable according to the guidelines of the Association of Official Analytical Chemists for dietary supplements. Thus, the validated analytical method using the GC-FID system is suitable for the determination of MSM in dietary supplement formulations for quality control.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.11 no.3
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• pp.249-253
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• 2001

The purpose of this study is the development of the simple and precise sampling and analysis method of methyl isocyanate(MIC) in the work place as their secondary aliphatic amine derivatives by gas chromatography with flame ionization detector. The urea derivatives are quantitatively and simultaneously derived from MIC with secondary aliphatic amines such as dipropylamine(DPA), dibutylamine(DBA), and dipentylamine (DAA) in methylene chloride. The method is based on sampling glass tube in XAD-2 resin which is coated with secondary aliphatic amines. The samples are desorbed by $2m{\ell}$ methylene chloride and analysed using gas chromatography with flame ionization detector(GC/FID). In the results, the detection limit of the overall procedure and reliable quantity are $0.020-0.027{\mu}g$($1.347-1.740{\mu}g/m^3$(0.529-0.684 ppb) based on a 15 L air volume) MIC per sample. The average desorption efficiencies are 97.96 - 101.23 %. The results of versus storage time are high and stable recovery rates.

• Resources Recycling
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• v.15 no.5 s.73
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• pp.17-25
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• 2006

Al-MCM-48 was used as a catalyst to decompose high density polyethylene(HDPE). Catalytic activity of Al-MCM-48 was compared with those of Al-MCM-41, Beta, and ZSM-5. Catalytic decomposition rate over Al-MCM-48 was much higher than at of non-catalytic pyrolysis only. Compared to other catalysts, Al-MCM-48 revealed the little higher activation energy value. The progressive deactivation behavior of the catalysts has also studied. ZSM-5 and Al-MCM-48 showed slower deactivation rates than Al-MCM-41 and Beta. Pyrolysis coupled with gas chromatographic separation and flame ionization detection (Py-GC/ FID) was also performed to assess the characteristics of pyrolysis products. ZSM-5 gave a higher fraction of gaseous products ($C_1-C_4$). Al-MCM-41 and Beta produced mainly $C_5-C_{12}$ products. The selectivity to oil product ($C_5-C_{22}$) obtained with Al- MCM-48 is higher an that with the other catalysts employed in this study.

• Korean Journal of Food Science and Technology
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• v.41 no.6
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• pp.603-608
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• 2009

In this study, "Hongro" apples for test samples were selected from a market for aroma analysis. Analysis was done after 1 hr, in a forming headspace while maintaining a temperature of $25^{\circ}C$. First, the complex aroma of the apples was assessed by a Direct Sensory Method. Secondly, the complex aroma was analyzed under individual aroma conditions separated by GC/FID/Olfactometry. Finally, aroma component analysis by GC/MS was performed. Degrees of contribution of aroma components were evaluated by an aroma value calculation considering aroma duration time, frequency, and intensity. The contribution rate (%) of the aroma induction component influencing apple aroma was determined by aroma component analysis and aroma contribution degree. As a result, it was found that the top four components were as follows, by contribution rate (%): acetic acid (23%), 1-hexanol (16%), butyl ethanoate (13%), 4-methoxy-2-methylbutane (9%). These four components constitute the complex aroma tested by the direct sensory method, and was largely recognized by the apple aroma test panel. Consequently, it was found that these components are the key factors in apple aroma. If the mechanism of formation of these components can be found, it could have a significant influence on consumers' acceptance of new varieties of apples.

• Analytical Science and Technology
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• v.31 no.1
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• pp.23-30
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• 2018

Twenty-two allergy-induced aromatics in children were analyzed using a gas chromatography flame ionization detector (GC-FID) and gas chromatography mass spectrometer (GC-MSD). Analytes were extracted using an automatic Soxhlet extractor and centrifuged for 10 min in a fast freezing centrifuge, and the supernatant was transferred into a 2 mL vial and injected in split mode. Under the established conditions, the calibration curve showed linearity with a correlation coefficient of 0.996 or more. A wide range of sensitivity of 6.7 to 1,859,839 depending on the device characteristics and detector used was shown. The detection limit of the device was 0.0032 to $0.0335{\mu}g/mL$, and the maximum detection limit was less than $0.1{\mu}g/mL$. The detection limit of the method ranged from 0.0033 to $0.1161{\mu}g/mL$. In addition, the limit of quantification ranged from 0.0100 to $0.5422{\mu}g/mL$, with a level of precision ranging from 0.21 % to 4.89 % and a degree of accuracy ranging from 89 % to 111 %. The analytical method developed in this study was applied to commercial products.

• The Korean Journal of Pesticide Science
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• v.8 no.2
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• pp.129-136
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• 2004

In order to determine the amounts of impurities and to identify the chemical structures of the impurities in the technical product of the plant growth regulator Atonic, the extracts of diethyl ether and dichloromethane were analyzed with GC-FID and GC-MSD. resulting in detection of five impurities and identification of their chemical structures. The amount of the active ingredient atonic in the technical product was about 84% and those of the impurities ranged from 0.24 to 10.74%. The identified impurities in this technical product are 2-methoxyphenol (guaiacol, m/z 124), 2-chloro-6-methoxyphenol and/or 4-chloro-6-methoxyphenol (m/z 158), 1,2-dimethoxy-4-nitrobenzene (m/z 183), and 2,6-bis(1,1-dimethylethyl)-4-methylphenol (m/z 220), suggesting that they are not hazardous impurities.

• KSBB Journal
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• v.21 no.6 s.101
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• pp.410-413
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• 2006

The composition of two Bokbunja (Rubus coreanus Miquel) wines (one without mushroom extracts (wine A) and the other is with the extracts (wine B)) has been investigated to improve the quality of Bokbunja wine. The content of solid particle, acidity, crude ash, crude protein of the wine A were 10.5%, 1.36%, 0.45% and 0.05% and those of wine B were 7.4%, 0.54%, 0.31%, and 0.22%, respectively. Crude fat and crude fiber were not detected in both samples. To verify the flavor quality of Bokbunja wine, the volatile components from ethylether extracts of two wines were analyzed using GC/FID and GC/MS. A total number of 12 volatile flavor compounds (6 alcohols, 3 ketones, 1 acid, 1 ester and 1 anhydride) were identified in the two Rubus wines. The major volatile compounds of the wines were 2,3-butanediol, 2,5-furanedione, phenylethyl alcohol, and butanedioic acid and they might affect the major role in the unique flavor of Bokbunja wines.

• Proceedings of KOSOMES biannual meeting
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• 2018.06a
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• pp.11-11
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• 2018

• Proceedings of KOSOMES biannual meeting
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• 2017.11a
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• pp.135-135
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• 2017