• Journal of the Korean Society of Tobacco Science
• /
• v.5 no.2
• /
• pp.71-75
• /
• 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
• /
• v.15 no.1
• /
• pp.151-158
• /
• 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.

• Journal of the Korean Society of Tobacco Science
• /
• v.6 no.2
• /
• pp.147-153
• /
• 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.

• Proceedings of the Korean Vacuum Society Conference
• /
• 2011.02a
• /
• pp.297-298
• /
• 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.

• Journal of the Korean Society of Tobacco Science
• /
• v.28 no.2
• /
• pp.75-82
• /
• 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.

• Korean Journal of Food Science and Technology
• /
• v.21 no.3
• /
• pp.370-374
• /
• 1989

This study was conducted to examine the effects of salt concentrations (1,2 and 37)) and storage periods on the characteristics of Kakdugi (Korea seasoned pickles of cubed radish roots) stored at $20^{\circ}C$. The sensory characteristics, pH, titratable acidity, non-volatile organic acids were measured. The results of sensory evaluation on Kakdugi containing 1,2 or 30% sodium chloride stored for 4 or 8 days indicated that there were significant differences among them expecially ill firmness, crispness and salty taste. As storage period increased, titratable acidity, sour taste, non-volatile organic acid contents of the samples increased. The changes were greater in Kakdugi with 2% sodium chloride. Major non-volatile organic acids were identified as lactic acid, citric acid and succinic acid. The sour taste of Kakdugi was closely related to the contents of non-volatile organic acid and titratable acidity.

• Journal of Soil and Groundwater Environment
• /
• v.15 no.6
• /
• pp.37-45
• /
• 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
• /
• v.60 no.3
• /
• pp.283-291
• /
• 2017

Rice that the half of population in the world eats as a staple food is mostly produced and consumed in Asia. However, its consumption is nowadays decreasing mainly due to diet diversity. Accordingly, some attempts are in demand to enhance the utilization of rice. In this study, profiling of volatile and non-volatile flavor components in rice pastes obtained by ${\alpha}$-amylase was performed and compared according to nine different rice cultivars domestically cultivated in Korea using gas chromatography-mass spectrometry combined by solid phase microextraction and gas chromatography-time of flight-mass spectrometry after a derivatization, respectively. In total, 46 volatile compounds identified included 6 alcohols, 6 aldehydes, 4 esters, 4 furan derivatives, 4 ketones, 1 acid, 1 sulfur-containing compound, 7 hydrocarbons, 5 aromatics and 8 terpenes. The non-volatile flavor components found were composed of 12 amino acids, 6 sugars and 4 sugar alcohols. In principal component analysis, rice paste samples could be discriminated according to cultivars on the score plots of volatile and non-volatile flavor compounds. In particular, some volatile compounds such as pentanal and 4,7-dimethylundecane could contribute to distinguish Senong 17 white and Senong 17 brown, whereas ethanol, 6-methylhep-5-en-2-one, and tridecane could be highly related to the discrimination of Iipum from other cultivars. Among non-volatile compounds, some amino acids such as glycine, serine and ${\gamma}$-aminobutyric acid and some sugars such as sucrose and fructose were mainly responsible for the discrimination of Danmi from the other cultivars. On the other hand, galactose, arabitol and mannose were more closely related to Senong 17 white than Senong 17 brown.

• Microbiology and Biotechnology Letters
• /
• v.20 no.6
• /
• pp.699-703
• /
• 1992

An oriental drug, named NP-S, traditionally used as a therapeutic agent for hepatitis B was characterized by separating into volatile and non-volatile fractions. The volatile fraction contained ammonia as determined by ammonia kit and eight peaks when it was analyzed by gas chromatography that are not identified yet. The elemental analysis showed that the non-volatile fraction contained 15.5% carbon, 4.8% hydrogen, 11% nitrogen, and 10% sulfur along with a few trace elements such as Cl, Si, Mg and Zn. NP-S contained 6.7% peptide, 0.3% free amino acids such as Lys, Pro, Arg, lie, Tyr, Phe, His, Thr and Ser and 0.1% inorganic phosphate. The drug showed antimicrobial activity against Salmonella typhimurium, StaPhylococcus aureus and Candida albieans and also had antioxidant activity when thiobarbituric acid reacting substances(TBARS) method was applied.

• Journal of the Korean Society of Tobacco Science
• /
• v.22 no.2
• /
• pp.107-113
• /
• 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.