• Journal of Korean Society for Atmospheric Environment
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• v.18 no.E3
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• pp.165-174
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• 2002

A dual -column biofilter system with two different composts was used to investigate the macro-kinetics of dim-ethyl disulfide (DMDS) degradation. The biofilter columns were filled with compost mixtures up to one meter, The gas How rate and DMDS concentration to the biofilters were varied to study their effect on the removal characteris-tics of DMDS. It was found that the biodegradation of DMDS was governed by zero-order reaction -limited macro-kinetics for inlet DMDS concentrations between 10 and 55 ppmv. The overall average zero-order kinetic coeffi-cient for DMDS removal by compost was 0.50 ($\pm$0.1) ppm/sec for both compost mixtures studied. Variations in individual kinetic coefficients were observed due to varying environmental conditions, such as pH and temperature. The kinetic coefficients determined are specific to the system discussed in this work. During high acidity conditions in the filter beds, methyl mercaptan (MM) was observed in the gas samples collected. Appearance of MM was pro-bably due to decreased microbial activity in the lower portions of the biofilter. Considering the neutral pH range required and the presence of methyl mercaptan, it is likely that the microorganisms present in the biofilters used in this research are similar to the T. thioparus (strain E6) species.

• Journal of Environmental Impact Assessment
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• v.21 no.3
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• pp.353-365
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• 2012

This study is understanding characteristics and analyzing contributions of the odor causing compounds of complex-odor & major specified odor materials, and contribution analysis, caused pre-treatment facilities(input and storage) and post-treatment facilities(heating and drying). The target of this study is feeds-production-facilities, located in Seoul. The averaged complex-odor compounds on the boundary line is 21 times higher, and it is 15 times higher than emission standards. In cracking&collection(pre-treatment facilities), the concentration of compounds is 4,881 times, 2,080 times in drying, and 1,442 times in putting&storing facilities. Ammonia occupies the largest portion of the results of monitoring specified odor compounds in input&storage facilities, followed Acetaldehyde > Hydrogen sulfide > Methyl mercaptan. In cracking&collection, Ammonia also occupies most of odor compounds, followed Methyl mercaptan > Acetaldehyde > Dimethyl disulfide > Dimethyl sulfide > Hydrogen sulfide. Acetaldehyde > Methyl mercaptan in drying facilities. On the boundary line, however, the concentration of specified odor compounds stays below emission standards. The result of contribution analysis is that methyl mercaptan has the highest contribution in input & storage, as well as cracking&collection facilities, followed Acetaldehyde > Hydrogen sulfide > Dimethyl sulfide > Dimethyl disulfide. In the drying facilities, the contribution shows Methyl mercaptan > Acetaldehyde > i-Valeraldehyde and Butyraldehyde. Therefore, to decrease odor in foodwaste treatment facilities, proper prevention facilities need to be installed and operated, according to characteristics of individual odor compounds, based on monitored data.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.20 no.5
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• pp.221-226
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• 2010

Quartz crystal microbalance (QCM) gas sensor to detect methyl mercaptan ($CH_3SH$) gas was fabricated by depositing $TiO_2$ nanoparticles and polyelectrolyte on the electrode of QCM. The $TiO_2$/poly(sodium 4-styrenesulfonate) (PSS) thin film fabricated by a layer-by-layer self-assembly (LBL-SA) method showed a high surface area and increased the sensitivity of gas sensor. When the QCM sensors coated with triethanolamine (TEA) or ($TiO_2$/PSS) were exposed to methyl mercaptan gas (1.0 ppm), the frequency shifts of QCM with TEA casting film and $TiO_2$/PSS thin film were ca. 9 Hz and ca. 24 Hz, respectively. As the bilayer number of ($TiO_2$/PSS) increased, the frequency shift of QCM sensor with ($TiO_2$/PSS) thin film was gradually increased. In addition, the frequency shift of QCM sensor was gradually increased as the concentration of methyl mercaptan gas increased from 0.5 ppm to 2.0 ppm. In this study, the surface morphology and sensor property of QCM sensor coated with ($TiO_2$/PSS) thin film were measured.

• 월간산업보건
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• s.147
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• pp.26-27
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• 2000

• Proceedings of the Korean Environmental Sciences Society Conference
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• 2004.05a
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• pp.227-229
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• 2004

• Environmental Engineering Research
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• v.8 no.5
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• pp.252-258
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• 2003

• Journal of Environmental Science International
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• v.24 no.3
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• pp.317-322
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• 2015

The photocatalytic decomposition characteristics of toluene, acetone, and methyl mercaptan (MM) by UV reactor installed with $TiO_2$-coated perforated plane were studied. The removal efficiency of single toluene, acetone, and MM vapor was increased with increasing oxygen concentration, but decreased with increasing inlet concentration. Elimination capacity of single toluene, acetone, and MM vapor was obtained to be $628g/m^3{\cdot}day$, $1,041g/m^3{\cdot}day$, and $2,158g/m^3{\cdot}day$, respectively. Also, the photocatalytic decomposition of binary vapor consisted of toluene and acetone, toluene and MM, acetone and MM were observed. Elimination capacity of toluene mixed with acetone, toluene mixed with MM, acetone mixed with toluene, acetone mixed with MM, MM mixed with toluene, and MM mixed with acetone was $327g/m^3{\cdot}day$, $512g/m^3{\cdot}day$, $128g/m^3{\cdot}day$, $266g/m^3{\cdot}day$, $785g/m^3{\cdot}day$ and $883g/m^3{\cdot}day$, respectively. The inhibitory effect of acetone was higher than MM in photocatalytic decomposition of toluene, the inhibitory effect of toluene was higher than MM photocatalytic decomposition of acetone, and the inhibitory effect of toluene was higher than acetone in photocatalytic decomposition of MM.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1123-1126
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• 2002

Kimchi was ripened at $25^{\circ}C$ for 4 days and heated at $100^{\circ}C$ for 10 or 40 min. pH of the ripened kimchi was not changed by heating, whereas sensory properties of kimchi, including overall acceptability, acidity, taste, odor, and texture, were improved, particularly by $100^{\circ}C/40$ min-heating. Allyl mercaptan, methyl allyl sulfide, dimethyl disulfide, diallyl sulfide, diallyl disulfide, and ethanol were detected in the ripened kimchi. Volatile odor components except ethanol and methyl allyl sulfide were removed by heating at $100^{\circ}C/10$ min, and the ethanol content was further reduced by heating at $100^{\circ}C/40$ min.

• Proceedings of the Korea Air Pollution Research Association Conference
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• 2009.10a
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• pp.480-481
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• 2009

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.12
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• pp.1637-1642
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• 2007

The objectives of this study were to compare the aroma characteristics and antioxidant activity of raw and heated garlic ($130^{\circ}C$, 2 hr) from different cultivation areas (Danyang, Seosan, Uiseong Namhae, Namdo, Daeseo and China). The volatile compounds were extracted by simultaneous steam distillation extraction and identified with gas chromatography/mass spectrometer. The major volatile compounds of raw garlic were sulfur compounds such as diallyl disulfide, methyl-2-propenyl trisulfide, di-2-propenyl trisulfide etc. After heating, the major volatile compounds were allyl mercaptan, methyl pyrazine, 2,2-dimethyl-1,3-dithiane, 2-propenyl propyl disulfide, allyl methyl sulfide, allyl alcohol, and allyl sulfide etc. The DPPH radical scavenging activity (EDA, %) of volatile compounds from raw garlic and heated garlic was increased in a dose-dependent manner. The antioxidant activities (EDA, %) of volatile compounds from raw garlic cultivated in Danyang, Namhae and China were 20.07, 34.62, and 9.71% respectively. After heating, these values were increased to 79.90, 93.59, and 77.26% respectively. Results showed that heat treatment significantly enhanced the antioxidant activities (EDA, %) of the garlic.