• 한국연초학회지
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• 제5권2호
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• pp.71-75
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• 1983

The relative proportion of the major smoke components in the nonvolatile phase from some varieties of tobacco, 1. e. flue- cured, burley, and aromatic tobacco, were determined. In flue- cured tobacco smoke, hydroquinone and glycerol we re exhibited higher concentrations than in the smoke from the other tobaccos. In aromatic tobacco smoke, the contents of non-volatile phase were present in lower concentrations.

• Journal of Information Processing Systems
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• 제15권1호
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• pp.151-158
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• 2019

With the recent advances of memory technologies, high-performance non-volatile memories such as non-volatile dual in-line memory module (NVDIMM) have begun to be used as an addition or an alternative to server-side storages. When these memory bus-connected storages (MBSs) are installed over non-uniform memory access (NUMA) servers, the distance between NUMA nodes and MBSs is one of the crucial factors that influence file processing performance, because the access latency of a NUMA system varies depending on its distance from the NUMA nodes. This paper presents the design and implementation of a high-performance logical volume manager for MBSs, called MBS-LVM, when multiple MBSs are scattered over a NUMA server. The MBS-LVM consolidates the address space of each MBS into a single global address space and dynamically utilizes storage spaces such that each thread can access an MBS with the lowest latency possible. We implemented the MBS-LVM in the Linux kernel and evaluated its performance by porting it over the tmpfs, a memory-based file system widely used in Linux. The results of the benchmarking show that the write performance of the tmpfs using MBS-LVM has been improved by up to twenty times against the original tmpfs over a NUMA server with four nodes.

• 한국연초학회지
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• 제6권2호
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• pp.147-153
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• 1984

During curing of aromatic tobacco leaves, coloring temperatures were set at 26, 30, 34, 38 and $42^{\circ}C$, and also leaf drying temperatures were established at 35, 40, 45, 50, 55 and $60^{\circ}C$, respectively, to investigate the thermal effect on characteristics of cured leaves. Appearance of yellow color from green was accelerated, the contents of non-volatile organic and higher fatty acids in leaves tended to increase with the higher yellowing temperature. Quality by price per kg was best at 45-$50^{\circ}C$ and score of smoking test was highest at 40-$50^{\circ}C$ during leaf drying stage. The concentrations of non-volatile organic acids and volatile essential oil inclined to decrease, but a reverse in this trend with higher fatty acids as temperature increased during leaf drying stage. The difference of other components was discussed.

• 한국진공학회:학술대회논문집
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• 한국진공학회 2011년도 제40회 동계학술대회 초록집
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• pp.297-298
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• 2011

Metal/poly (4,4'-aminotriphen-ylene hexafluoroisopropylidenediphthalimide) (TP6F PI)/metal structure exhibited an electrically volatile phase transition with high (OFF) or low (ON) resistive states when voltage between electrodes swept. Here, we demonstrate a noble set-up in which holes are injected by photoelectron emission process during the voltage sweep instead of direct charge carrier injection via metal electrode, which enables direct investigation into changed electronic structures of TP6F PI both in ON and OFF states using photoemission spectroscopy methods. In the I-V measurement, TP6F PI shows a non-volatile behavior. In spectroscopic results, this non-volatile behavior is leaded from the structural modification of the O=C double bond in phthalimide of TP6F PI by hole injection.

• 한국연초학회지
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• 제28권2호
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• pp.75-82
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• 2006

This study was carried out to investigate the changes of free sugars, non-volatile organic and fatty acids in flue-cured leaf tobacco during aging. The threshed leaf tobacco(B1O and C1L) produced in 2002 crop year was aged for 21 month in warehouse of Oc-Cheon Leaf Tobacco Processing Factory. The leaf tobacco were sampled at three month intervals for analysis of free sugars, non-volatile organic and fatty acids. The major free sugars of flue-cured were glucose and fructose regardless of tobacco grades. After aging period of 21 months, the contents of glucose and fructose showed a tendency to slightly decrease, and there was no appreciable change in the contents of sucrose in B1O and C1L grades. The major compound of non-volatile organic acid and fatty acid were malic, oxalic and citric, linolenic, linoleic and palmitic acid regardless of tobacco grade. After aging period of 21 months, the contents of malic, malonic, oxalic and fumaric acid showed a tendency to slightly decrease, whereas succinic acid was slightly increased, and maleic acid was not changed in B1O and C1L grades. The decreases in fatty acid contents in B1O and C1L grade tobacco loaves after 21 month aging were 16.5% and 9.8%, respectively. The decreases in linolenic acid contents in two grades were the highest, showing 22.1% and 12.0% reduction after 21 month aging.

• 한국식품과학회지
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• 제21권3호
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• pp.370-374
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• 1989

소금농도와 저장기간이 깍두기의 특성에 미치는 영향을 조사하기 위하여 깍두기의 관능적 특성, pH 및 적정산도를 측정하였으며 capillary gas chromatography로 비휘발성 유기산을 정성 및 정량 분석하여 비교하였다. 소금농도와 저장기간은 깍두기의 질긴 정도를 제외한 모든 관능적 특성에 영향을 주어 소금농도 2%군은 1%와 3%군에 비해 단단한 정도와 아삭아삭한 정도가 낮고 신맛이 강하였으며, 저장 8일군은 4일군보다 신맛과 이취는 강하나 단단한 정도와 아삭아삭한 정도는 낮았다. 저장기간이 증가할수록 pH는 감소하고 산도는 증가하였으며, 이 현상은 특히 2%군에서 두드러지게 나타났다. 깍두기에서 추출한 비휘발성 유기산으로는 lactic acid, succinic acid 및 citric acid가 대부분이었으며 소금농도 2%군은 다른 실험군들에 비해 유기산 생성량이 많았다. 이상의 결과에서 볼 때 소금농도 2%는 1%와 3%에 비해 깍두기의 연부를 억제하고 산의 생성을 감소시키는 숙성 억제효과가 낮았으며 깍두기의 신맛은 pH보다는 산도와 비휘발성 유기산 함량에 더 관련이 많았다.

• 한국지하수토양환경학회지:지하수토양환경
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• 제15권6호
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• pp.37-45
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• 2010

Surfactant-enhanced ozone sparging (SEOS), an advanced version of SEAS (surfactant-enhance air sparging) was introduced in this study for the first time for removal of non-volatile contaminant from aquifer. The advantages of implementing SEAS, enhanced air saturation and expanded zone of sparging influence, are combined with the oxidative potential of ozone gas. Experiments conducted in this study were tow fold; 1-dimensional column experiments for the changes in the gas saturation and contaminant removal during sparging, and 2-dimensional box model experiment for the changes in the size of zone of influence and contaminant removal. An anionic surfactant (SDBS, sodium dodecylbenzene sulfonate) was used to control surface tension of water. Fluorescein sodium salt was used as a representative of watersoluble contaminants, for its fluorescence which is easy to detect when it disappears due to oxidative degradation. Three different gases (air, high-concentration ozone gas, and low-concentration ozone gas) were used for the sparging of 1-D column experiment, while two gases (air and low-concentration ozone gas) were used for 2-D box model experiment. When SEOS was performed for the column and box model, the air saturation and the zone of influence were improved significantly compared to air sparging without surface tension suppression, resulted in effective removal of the contaminant. Based on the experiments observations conducted in this study, SEOS was found to maintain the advantages of SEAS with further capability of oxidative degradation of non-volatile contaminants.

• Journal of Applied Biological Chemistry
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• 제60권3호
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• pp.283-291
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• 2017

쌀은 전세계 인구의 절반이 주식으로 사용하고 있으며, 대부분 아시아에서 생산되고 소비되고 있다. 그러나 최근 식생활이 다양해지면서 쌀 소비량은 감소하고 있는 추세이다. 이에 쌀의 활용도를 높이기 위한 다양한 시도가 요구되고 있다. 본 연구에서는 ${\alpha}$-amylase로 처리된 9종의 서로 다른 품종의 쌀 페이스트를 고체상 미세추출법과 가스 크로마토그래피-질량분석법을 이용하여 휘발성 성분들을 프로파일링하고, 아미노산, 당류 및 당알콜 등의 비휘발성 향미성분들은 유도체화 처리 후 가스 크로마토그래피-시간 비행형-질량분석법을 이용하여 비교분석을 수행하였다. 총 46종의 휘발성 성분들이 검출되었으며, 이에는 6종의 알콜류, 6 종의 알데히드류, 4종의 에스터류, 4종의 퓨란류, 4종의 케톤류, 1 종의 산, 1종의 황 함유 성분, 7종의 탄화수소류, 5종의 벤젠류 및 8종의 터핀류 등을 포함되어 있다. 비휘발성 향미성분들에는 12종의 아미노산, 6종의 당, 4종의 당알콜이 동정되었다. 휘발성 및 비휘발성 향미성분 분석에 근거한 주성분분석에 의해 서로 다른 쌀 페이스트 시료들을 구분할 수 있었다. 휘발성 성분의 경우 pentanal과 4,7-dimethylundecane는 서농 17호 백미와 서농 17호 현미를 구분 짓는 성분이었으며, 이에 비해 일품은 다른 품종들과 달리 ethanol, 6-methylhep-5-en-2-one, tridecane과 같은 성분에서 차이를 보였다. 비휘발성 성분의 경우 glycine, serine, ${\gamma}$-aminobutyric acid 같은 아미노산들과 sucrose, fructose 같은 당류가 다른 품종들과 단미를 구분 짓는데 기여하는 성분이었다. 한편, galactose, arabitol, mannose는 서농 17호 현미에 비해 서농 17호 백미와 관련이 높은 성분들이었다.

• 한국미생물·생명공학회지
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• 제20권6호
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• pp.699-703
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• 1992

본 연구에서는 간염치료제로 효과가 있는 민간제제(NS-P)의 성분 분석 및 항균 활성과 항산화 활성을 연구하였다. 이 NP-S는 그람 양성균인 Staphylococcus aureus와 그람 음성균인 Salmonella typhimurium 그리고 진균인 Candida albcans에 항균 활성을 보여 주었을 뿐만 아니라, 지질의 과산화를 억제하는 항산화 활성을 나타냈다. 이러한 NP-S는 C/H/N/S의 원소비가 15.5/4.8/11/10으로 황(S)이 상당히 많이 존재하고 있으며, 휘발성 물질인 암모니아를 2.11M 함유하고 있었다. 이 외에도 6.7의 펩타이드, 0.3의 유리 아미노산, 0.1의 무기 인산염을 함유하고 있으며, 미량 원소로서 Cl, Si, Mg, Zn도 함유하고 있다.

• 한국연초학회지
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• 제22권2호
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• pp.107-113
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• 2000

This study was carried out to investigate the changes in composition of the non-volatile organic acid, fatty acid and polyphenolic compounds during air-curing in burley tobacco leaves, and the effect of curing methods on the contents in air-cured leaves. The air-cured variety, (Nicotiana tabacum cv KB108) was normally grown at the Chonju tobacco experiment station in 1998. Plants designated for the each curing methods were harvested on the same date, and the ripe leaves for primed curing were harvested at the tenth leaf position from the top on the stalk. The major compounds of non-volatile organic acid and fatty acid were malic, citric, oxalic, palmitic, and linolenic acid. The concentrations of malic acid, unsaturated fatty acids, chlorogenic acid and rutin in cured leaves were remarkably decreased during curing, while citric acid was increased. The changes of these compounds showed the similar pattern during both primed and stalk curing. In connection with curing methods, the contents of malic, linoleic and linolenic acid were higher in excessive cured leaves than those in primed cured or stalk cured leaves, while the content of citric acid was lower in excessive cured leaves than that in primed cured or stalk cured leaves.