• Asian-Australasian Journal of Animal Sciences
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• v.25 no.5
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• pp.690-700
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• 2012

The experiment was conducted by in vitro fermentation and bacterial community analysis to investigate the reduction of odorous compounds in response to the use of feed additives (FA) during carbohydrate overload in growing pigs. Soluble starch at 1% (control) and various FA at 0.1% Ginseng meal (FA1); Persimmon leaf (FA2); Gingko nut (FA3) and Oregano lippia (FA4) were added to fecal slurry and incubated anaerobically for 12 and 24 h. In vitro parameters and microbial diversity of the dominant bacteria following fermentation were analyzed using Denaturing Gradient Gel Electrophoresis (DGGE), band cloning and sequencing of the V3 region. Results showed that total gas production increased with the advancement of incubation (p<0.05). pH values of FAs and control groups were decreased except the FA4 group which increased somewhat from 12 to 24 h (p<0.05). Ammonia nitrogen ($NH_3$-N) and $H_2S$ gas concentrations were comparatively lower in both stages in FA4 treatment than in the other groups (p<0.05). Hence, $NH_3$-N concentrations in liquid phases were increased (p<0.05) from 12 to 24 h, but the trend was lowest in FA4 than in the other groups at both stages. The total VFA production was comparatively lower and butyrate levels were moderate in FA4 group than in the the other groups during both stages (p<0.05). Indirect odor-reducing compounds such as $NO_2$, $NO_3$ and $SO_4$ concentrations were higher in the FA4 and FA3 than in the other groups at 24 h (p<0.05). After fermentation, ten dominant bands appeared, six of which appeared in all samples and four in only the FA4 treated group. The total number of DGGE bands and diversity was higher in the FA4-group compared to other groups. Additionally, similarity indices were lowest (71%) in the FA4, which represented a different bacterial community compared with the other groups. These findings indicate that $NH_3$-N, $H_2S$ and VFA production was minimal, and pH was also better in the FA4 group than in the other groups. Furthermore, the conversion of odor-reducing indirect compounds or their intermediates was higher in the FA4 group in compared to the other groups. FA4 group generated less odorous products and more indirect products by in vitro fermentation at 24 h, and their microbial pattern appeared to differ from that of the other groups. These findings suggest that this particular FA could change the microbial population, which may have a beneficial effect on odor reduction. It is recommended that the oregano lippia may be supplied to growing pigs as FA along with excess carbohydrate sources to reduce the production of odorous compounds.

• Journal of The Korean Society of Grassland and Forage Science
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• v.33 no.4
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• pp.257-262
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• 2013

This study investigates the effect of fermentable carbohydrate on the concentration of odorous compounds in pig slurry. Four types of pig diet were studied: control, peanut hull (crude fiber 29.87, NDF 44.02%), golden fiber (crude fiber 48.77, NDF 65.88%), and almond hull (crude fiber 44.30, NDF 64.44%). Pigs (average BW 37.0 kg) were fed diets that met the Korean Feeding Standard (2012) and their excreta samples were collected from the slurry pits. Levels of volatile organic compounds (phenols and indoles) and volatile fatty acids were analyzed by gas chromatography. Phenol level was the lowest (p<0.05) in golden fiber (33.26 ppm) group and the highest in control (97.29 ppm). The concentration of indoles in the peanut hull (1.27 ppm), almond hull (1.20 ppm), and golden fiber (1.02 ppm) groups was lower (p < 0.05) than that of control (1.79 ppm). Levels of short chain fatty acid (SCFA) were lower (p < 0.05) in golden fiber (1,319 ppm) and almond hull (1,433 ppm) groups than in control (1,893 ppm). Concentration of branched chain fatty acid (BCFA) in the golden fiber group (74 ppm) was lower (p < 0.05) than that of control (98 ppm). Taken together, the concentration levels of phenols, indoles, and VFAs decreased on addition of peanut hull, golden fiber or almond hull to the diet, suggesting that fermentable carbohydrate may contribute to reducing odorous compounds in pig slurry.

• Asian Journal of Atmospheric Environment
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• v.11 no.3
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• pp.139-152
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• 2017

Excessive amounts of volatile organic compounds (VOCs) and odorants discharged into the environment are highly dangerous to human health as well as to ecological systems. Biological treatments of waste gas streams, called biofiltration, containing VOCs and odorous compounds has gained much attention because biofilters are more cost effective and environmentally friendly than conventional air pollution control technologies. This review provides an overview of biotrickling filtration, which is a type of biofiltration including continuous trickled-water flow inside filter media, for VOC and odor abatement. The configuration, design, cost effectiveness, removal capacity and environmental impact of this techniques and the future research and development needs in this area are all considered.

• Journal of Environmental Science International
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• v.23 no.10
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• pp.1763-1773
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• 2014

It is known that mackerel and pork belly release a strong odor in the process of roasting. We evaluated a dilution factor of odor arising during roasting mackerel or pork belly and the relative odor strength using several cooking tools and analyzed compounds causing odors with gas chromatograph/mass detector. Roasting pans used were grill with lid, electric grill without lid and general roasting pan, and a grill with lid can attach the activated carbon charcoal deodorant at the inside of lid. And all electric grills have a drip tray under the heater. We investigated characteristics of odor emission depending on the presence of water and deodorants in these cooking tools. Study has shown that roasting mackerel produces approximately 36 time more odors than roasting pork belly, and the reduced odor emission when roast with water. And it shows the reduced deodorant effect when cooked with water after attaching activated carbon charcoal in the cooking pan. Major odor causing compounds arising when cooking mackerel and pork belly were aldehydes with high boiling point such as octyl aldehyde with a low odor threshold value.

• Applied Chemistry for Engineering
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• v.22 no.1
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• pp.48-55
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• 2011

It was found that the absorbent mixed with 2-aminoethanol and others has been applied to remove them via chemical neutralization. The absorbent of natural second metabolites was achieved by a removal efficiency of 20~30% by itself depending on treatment conditions, but the complex absorbent mixed with 0.2% amine chemical provides the removal efficiency of over 98%. Optimal removal efficiencies have been examined against two major parameters of the temperature and pH to remove ammonia and hydrogen sulfide gases. The chemical analysis was also performed to analyze the composition of an essential oil by GC-MS. The monoterpenes in an essential oil reacted with odorous compounds by neutralization and their reaction mechanism was partially elucidated.

• Journal of Korean Society of Water and Wastewater
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• v.25 no.6
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• pp.815-824
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• 2011

In this study, a non-thermal plasma system was employed to simultaneously remove odorous compounds and organic sludge. The system consisted of two reactors; the first one was the non-thermal plasma reactor where ozone was produced by the plasma reaction and the ozone oxidized hydrogen sulfide, the model odorous compound, and then the ozone-laden gas stream was introduced to the second reactor where wasted sludge was disintegrated and solubilized by ozone oxidation. In this study, the gas retention time (GRT) and the hydraulic retention time (HRT) were changed in the two-reactor system, and the effects of GRT and HRT on reduction efficiencies of odor and sludge were determined. As the GRT increased, the ozone concentration increased resulting in an increasing efficiency of hydrogen sulfide removal. However, the overall ozone loading rate to the second sludge reactor was the same at any GRT, which resulted in an insignificant change in sludge reduction rate. When HRTs in the sludge reactor were 1, 2, 4 hours, the sludge reduction rates were approximately 30% during the four-hour operation, while the rate increased to 70% at the HRT of 6 hours. Nevertheless, at HRTs greater than 4 hours, the solubilization efficiency was not proportionally increased with increasing specific input energy, indicating that an appropriate sludge retention time needs to be applied to achieve effective solubilization efficiencies at a minimal power consumption for the non-thermal plasma reaction.

• Journal of Korean Society of Water and Wastewater
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• v.24 no.1
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• pp.85-92
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• 2010

In this study, odorous compounds emitted from various wastewater treatment were treated with using the non-thermal plasma reaction, and the effluent gas from the plasma reactor was introduced to a waste sludge reactor to achieve simultaneous sludge reduction. Hydrogen sulfide, the model odorous compound, was removed at 70% using the plasma reaction, and greater than 99% removal efficiency was observed when treated by the sludge reactor. In addition, the sludge reactor showed a high efficiency of ozone removal. As ozone reacted with sludge, oxidation with organic matters took place, and total COD decreased by 50~60% and soluble COD increased gradually. As a result, the integrated process consisting of the non-thermal plasma and the sludge reactor can be successfully applied for the simultaneous treatment of malodorous gas and waste sludge.

• Journal of Korean Society for Atmospheric Environment
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• v.29 no.5
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• pp.615-624
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• 2013

In this study, the emission patterns of reduced sulfur compounds (RSC) were investigated using four different types of food samples (boiled egg, milk, canned meat and strawberry) between fresh and decaying stages. To this end, the concentrations of RSCs were measured at storage days of 0, 1, 3, 6, and 9 under room temperature. Four sulfur compounds ($H_2S$, $CH_3SH$, DMS and DMDS) were selected as target compounds along with two reference compounds ($CS_2$ and $SO_2$). Their concentrations were quantified using GC-PFPD equipped with thermal desorption (TD) system. The boiled egg showed the highest concentration of $H_2S$ (3,655 ppb) at D-1, while $CH_3SH$ reached its maximum value of 64.4~78.5 ppb after 3 days. In milk samples, concentration of $CH_3SH$, DMS, and DMDS went up to 487, 16.3, and 578 ppb, respectively with the progress of decay (D-9). In case of canned meat, concentration of $H_2S$ and $CH_3SH$ peaked in the beginning (D-0) such as 345 and 66.6 ppb. In case of strawberry, $CH_3SH$ and DMDS showed the maximum concentrations 135 and 50.5 ppb at D-1, respectively. The olfactometry dilution-to-threshold (D/T) ratio by air dilution sensory (ADS) test showed similar patterns when sum of odor intensity (SOI) was derived via conversion of odorant concentration data. The results of this study confirm that the time of strong RSC emissions is distinguished for each food type between fresh (e.g., strawberries) and decaying conditions (e.g., milk).

• Proceedings of the Korea Air Pollution Research Association Conference
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• 2000.11a
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• pp.343-344
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• 2000

대기중의 황화합물 분석은 현행 우리나라 악취공정시험법에 고시되어 있으나 복잡한 농축장치를 필요로하고 조작법이 복잡하고 시간이 많이 소요된다. 특히 황화합물은 주요 악취물질로서 대기오염을 일으키고 있으며, 극미량에서(ppb) 악취를 발생시키는 악취물질임에도 불구하고 분석방법 및 정확도에 많은 문제점을 갖고 있다. 본 연구에서는 황화물 시료농축이 간단하며, 직접 주입, 분석할 수 있는 SPME(Solid-phase microextraction)을 이용하여 황화물을 신속하게 분석할 수 있는 분석법을 개발하고 저 하였다. 분석방법에 대한 분석재현성, 분석한계를 조사하였으며, 이 분석방법이 대기중 황화물분석 방법으로 활용될 수 있도록 분석법을 확립하고자 하였다. (중략)

• Proceedings of the Korea Air Pollution Research Association Conference
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• 2001.11a
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• pp.340-341
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• 2001

대기중의 악취물질의 분석은 현행 우리나라 악취공정시험법에 고시되어 있으나 복잡한 농축장치를 필요로하고 조작법이 복잡하고 시간이 많이 소요된다. 주요 악취물질로서 암모니아, 메틸머캅탄, 황화수소, 이황화메틸, 아세트알데히드등은 극미량에서(pub) 악취를 발생시키는 악취 주요물질이다. 그러나 이 물질들은 흡착, 반응성이 커서 정확한 분석이 어렵다. 본 연구에서는 간단한 장치로서 시료농축이 가능하며, 간단히 GC injection에 주입, 분석할 수 있는 SPME법을 이용하여 악취물질을 신속하게 분석할 수 있는 분석법을 개발하고저 하였다. 분석방법에 대한 분석재현성, 분석한계를 조사하였으며, 이 분석방법이 앞으로 악취물질분석방법으로 활용될 수 있도록 기본 분석법을 확립하고자 하였다. (중략)