• Journal of Wellbeing Management and Applied Psychology
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• v.5 no.3
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• pp.43-49
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• 2022

Purpose: This study aims to study the perception of merchants and customers about the odor problem of traditional markets in Wonju, Gangwon-do. Research design, data and methodology: A survey was conducted to investigate the perception. The survey consisted of 11 questions for merchants and 12 questions for customers. Results: In a survey of merchants - The question 'What kind of smell did you smell at the traditional market?' was investigated with multiple responses. Regarding the odor experience, unclean odor was the highest with 105 votes (36%), followed by rotting odor with 82 votes (28.1%) and other odors with 44 votes (15.1%). In a survey of customers - The question 'What kind of smell did you smell at the traditional market?' was investigated with multiple responses. As a result of the survey, filthy smell was the highest with 98 votes (43.2%). Next, rotten smell was found with 60 votes (26.4%) and others with 31 votes (13.7%). Conclusions: If the odor problem in the traditional market is solved, the economic and health damage to the merchants will be reduced. Further, it will help to revitalize traditional markets by increasing customer visits. As a solution, it is judged that it is good to study the direction of the establishment of a real-time monitoring system and the preparation and application of odor removal measures.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.2
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• pp.174-181
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• 2023

Volatile flavor compounds of optimal Maillard reactions (MR) derived with the addition of precursors (AP), control (without AP) and raw as anchovy Engraulis japonicus sauce residue were identified and comparatively analyzed using solid phase microextraction/gas chromatography/mass spectrometry (SPME/GC/MS). MR was produced by adding 1% (w/w) glucose and mixed amino acids (threonine 0.543%, glutamic acid 0.194%, glycine 0.382%, w/w) to raw (100 g of anchovy sauce residue and 100 mL of distilled water), and heating at 110 ℃ for 2 h. Among 65 flavor components detected, 7 compounds were produced through Maillard reaction to change in content. A total of 7 volatile flavor compounds, including 2-methylbutanal, 3-methylbutanal, dimethyl disulfide, methylpyrazine, dimethyl trisulfide, methional, and 2-furanmethanol, tended to increase in the order of raw, control, and MR, but methylpyrazine was not detected in control. Amounts of 2-methylbutanal, 3-methylbutanal, dimethyl disulfide, methylpyrazine, dimethyl trisulfide, methional, and 2-furanmethanol having positive odors (dark chocolate-, garlic-, hazelnut-, cooked potato-like) were 11.04, 50.15, 3.25, 8.38, 4.60, 9.59, and 3.08 times higher, respectively, in MR than those in raw.

• Medical Lasers
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• v.8 no.2
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• pp.43-49
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• 2019

The plume produced by vaporizing tissue with a laser contains a variety of contaminants called laser-generated air pollutants (LGACs). LGACs consist of a mixture of toxic gas components, biomicroparticles, dead and living cells, and viruses. Toxic odors and thick smoke from surgical incisions and the coagulation of tissues can irritate eyes and airways, as well as cause bronchial and pulmonary congestion. Because of the potential risk of the smoke, it is advisable to appropriately remove it from the surgical site. We recommend using a smoke evacuator to remove the smoke. Suction nozzles should be placed as close as possible to the surgical site in a range of 2 cm or less. In-line filters should be used between the inlet and outlet of the surgical site. All air filtration devices should be capable of removing particles below 0.1 microns in size. The filter pack should be handled according to infection control procedures in the operating room. The laser mask can be an auxiliary protective device if it is properly worn. Some smoke inhaled under the nose wrap or over the side of the mask will not be filtered. As in electrosurgical operations, a suitable mask should be worn while smoke is present.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.35 no.2
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• pp.155-159
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• 2022

Smart livestock, which combines information and communication technology (ICT) with livestock, can be said to be an effective solution to existing livestock problems such as productivity improvement, odors, and diseases. So far, it has hardly been universalized; thus, it is necessary to develop automation devices to reduce labor by localizing automation devices to expand the distribution of ICT technology to farms, and to advance precise specifications and health management technology using biometric information. Weighing scales currently being used in livestock farms are to prevent the spread of diseases by diagnosis and preparation for AI and other diseases in advance, using information on the growing weight of duck breeding. However, accurate values cannot be obtained due to poor breeding conditions. In this paper, we developed a separate data transmission system kit for the weighing scale and placed the sensor on top of the weighing scale so that the sensor wire is not affected by pollutants or ducks on the floor. A display function was provided, and a method of receiving and analyzing the serial port data of the weighing device, and then transmitting them to the data collection server was implemented.

• Journal of Animal Science and Technology
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• v.66 no.1
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• pp.219-231
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• 2024

Feed has a great influence on the composition of swine manure, which is the principal cause of odor. Therefore, the purpose of this study is to simply change the shape of pig feed and control calories to find a suitable feed form for reducing the smell of swine manure. The experiment was conducted on 15 pigs from July to August 2021, and a total of three measurements were done. Three types of feed were evaluated in this study. The analysis items related to odor of swine manure are complex odor, ammonia, sulfur-based odors, and volatile organic compounds (VOCs). In the case of complex odor, dilution multiples tended to decrease over time, except for type A feed. The concentration of ammonia in all types of feed decreased over time. Most sulfur-based odorous substances except hydrogen sulfide at the first measurement were not detected. Representatively, Decane, 2,6-Dimethylnonane, and 1-Methyl-3-propylcycolhexane were detected in VOCs generated from swine manure. The major odorous substansces in swine manure have changed from ammonia and sulfur compounds to VOCs. In order to reduce the odor caused by swine manure, it is ad-vantageous to use low-calorie feed consisting of pellet-type.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.5
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• pp.755-762
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• 2018

Objective: The objective of the study was to determine the influence of varying fibrous diets on fecal characteristics of growing pigs. Methods: A total of 104 pigs (initial weight $18{\pm}2.0kg$) were used in the study. They were housed in individual pens and fed on diets containing maize cob, grass hay, lucerne hay, maize stover, and sunflower husk. These fibers were included at 0, 80, 160, 240, 320 and 400 g/kg. Fecal and urine samples were collected. Results: Fecal output was largest amongst pigs fed on diets containing grass hay and maize stover (p<0.05). Nitrogen content was highest in feces from pigs fed on sunflower husk (p<0.05). Pigs fed on diets containing maize stover and maize cobs produced the largest concentrations of short chain fatty acids. Acetate concentration was high in feces of pigs fed maize stover than those fed grass hay and lucerne hay (p<0.05). As the level of fiber inclusion increased, fecal consistency and nitrogen content increased linearly (p<0.05). Urea nitrogen decreased as the inclusion level increased across all the fibers (p<0.05), with maize cobs containing the largest content of urea nitrogen. As dietary fiber content increased, fecal nitrogen content also increased (p<0.05). Conclusion: It was concluded that different fiber sources influence fecal characteristics, thereby having different implications on pig waste management. It is vital to monitor fiber inclusion thresholds so as to easily manage environmental pollutants such as butyrate that contribute to odors.

• The KIPS Transactions:PartB
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• v.17B no.1
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• pp.9-14
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• 2010

In this paper, we propose method of correlation coefficients between sensors by statistical analysis that selects optimal sensors in odor recognition system of selective multi-sensors. The proposed sensor decision method obtains odor data from Metal Oxide Semiconductor(MOS) sensor array and then, we decide optimal sensors based on correlation of obtained odors. First of all, we select total number of 16 sensors eliminated sensor of low response and low reaction rate response among similar sensors. We make up DB using 16 sensors from input odor and we select sensor of low correlation after calculated correlation coefficient of each sensor. Selected sensors eliminate similar sensors' response therefore proposed method are able to decide optimal sensors. We applied to floral scent recognition for performance evaluation of proposed sensors decision method. As a result, application of proposed method with floral scent recognition using correlation coefficient obtained recognition rate of 95.67% case of using 16 sensors while applied floral scent recognition system of proposed sensor decision method confirmed recognition rate of 94.67% using six sensors and 96% using only 8 sensors.

• Journal of Environmental Impact Assessment
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• v.19 no.1
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• pp.1-13
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• 2010

Ammonia ($NH_3$) is an important pollutant that plays a key role in several air pollution problems. It can create odors and have negative impacts on animal and human health. The largest source contributing to Ammonia emission is the agricultural production, in particular animal operation, in Korea. The present study evaluated flux profiles of Ammonia emitted from the cattle housing using a dynamic flux chamber. We have developed the emission factor of Ammonia from the cow housing. Analysis of Ammonia flux variation was made with respect to manure surface temperature, pH, and ammonium concentration. Ammonia has been measured from calf and cattle housing between October and December in 2007. In the fall, average Ammonia flux from calf and cattle housing was estimated 1.342(${\pm}0.728$) and 1.323(${\pm}0.655$)mg/$m^2$/min, respectively. In the winter, average Ammonia flux was estimated 0.889(${\pm}0.362$)mg/$m^2$/min from the calf housing and 0.925(${\pm}0.511$)mg/$m^2$/min from the cattle housing. The correlation coefficient between Ammonia flux and ammonium concentration showed stronger relationship than the relationship between manure pH and temperature. In the fall, Ammonia emission factor from calf and cattle housing was estimated 4.46(${\pm}2.39$) and 6.03(${\pm}3.27$)kg-$NH_3$/animal/yr, respectively. In the winter, average Ammonia flux was estimated 2.88(${\pm}1.53$) from the calf housing and 4.24({$\pm}1.63$)kg-$NH_3$/animal/yr from the cattle housing.

• The Korean Journal of Food And Nutrition
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• v.21 no.1
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• pp.28-34
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• 2008

This study was performed in an effort to standardize the quality of fresh-cut products. Here, consumers' perceptions of fresh-cut products were surveyed to determine the quality factors in preparing quality standards for fresh-cut products. According to the surveys, freshness was the most important factor for consumers when choosing fresh-cut products at the market. Secondary indicators of good quality, i.e., "sensory qualities," were determined to be vibrant color, clean taste, nice feel, neat presentation, etc., as well as knowledge of whether it was organically grown. Off-odors decreased a product's marketability. Likewise, the more wilted or brown it appeared, the less a product was desired. From the results, the quality control indices for fresh-cut products were derived as freshness, discoloration, off-flavor, uniformity, prohibition of adulteration by alien substances, packaging and labeling. The quality of fresh-cut lettuce samples was measured against three storage temperatures: $20^{\circ}C,\;10^{\circ}C$ and $5^{\circ}C$. Sensory quality evaluations revealed the following: produce stored at $20^{\circ}C$ lost its marketability in less than one day; produce stored at $10^{\circ}C$ lost its marketability in less than two days; on the other hand, produced stored at $5^{\circ}C$, maintained its marketability for six days. At these respective points, browning started to occur around cut areas, and increased gradually once it began. Vitamin C content decreased with storage time, but storage at $5^{\circ}C$ maintained vitamin content the longest duration. Finally, further examinations were performed on the sensory qualities of fresh-cut lettuce samples at four levels of increased browning. Up to the third level, the product score for marketability was 5.6.

• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.431-437
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• 2005

Overall experiments were planned by central composite design, and results were analyzed by response surface methodology (RSM) to determine effects of three independent variables, temperature ($X_{1}$), extraction time ($X_{3}$), and pressure ($X_{3}$), on yield of sesame oil extract (Y). Regression equation model optimized by response surface analysis was: Y (sesame oil) = $-3.89+0.07X_{1}+0.03X_{2}+0.0006X_{3}-0.0007X_{1}^{2}-0.0002X_{2}X_{1}-0.00008X_{2}^{2}+0.000004X_{3}X_{1}+0.0000009X_{3}X_{2}-0.00000009X_{3}^{2}$. According to RSM analysis, optimum extracting conditions of temperature, time, and pressure were $45.89^{\circ}C$, 131.89 min, and 34228.41 kPa, respectively, and statistical maximum yield of sesame oil was 96.27%. Fatty acid composition of sesame oil showed sesame oil extracted by Supereritical Fluid $CO_{2}$ contained lower levels of palmitic, stcaric, and oleic acids and higher levels or palmitoleic and linoleic acids than commercial sesame oil. Commercial and extracted sesame oils were analyzed by electronic nose composed of 12 different metal oxide sensors. Obtained data were interpreted by statistical method of MANOVA. Sensitivities of sensors from electronic nose were analysed by principal component analysis. Proportion of first principal component was 99.92%. All sesame oils showed different odors (p < 0.05).