• Journal of the Korea Organic Resources Recycling Association
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• v.14 no.2
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• pp.71-82
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• 2006

This study was carried out to assess and analyze the overall problems of the facilities in recycling and treating of foodwaste on the basis of the unit operation facilities. It proposes effective alternatives for the high profitable management that can meet the regulation of the facilities. The study is composed of several parts including a collection of academic reports, field studies regarding the facilities operated by local government and the private sector, the analysis on odor samples from compost facilities and processing facilities for animal feed from foodwaste. Twenty facilities were surveyed on the field to find out the existing problems and to compare between facilities. Several facilities didn't meet the governmental regulation on some processes, especially the stages of input, storage, odor control and the qualities of final products under the unit equipment operation. The analysis on the odors from the phases of input, shredding and fermentation of a compost facility and processing facilities for feed, the odors from shredding equipments were higher in concentration than the others. The Major odors from the composting facility contained hydrogen sulfide ($H_2S$), methyl mercaptan ($CH_3{SH}$), Dimethyl sulfide ($(CH_3)_2S$) and Ammonia ($NH_3$) and the major odors from the animal feed facility contained methyl mercaptan ($CH_3{SH}$), Trimethylamine ($(CH_3)_3N$) and Acetaldehyde ($CH_3CHO$).

• Proceedings of the Korea Air Pollution Research Association Conference
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• 2007.10a
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• pp.319-321
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• 2007

• Journal of Korean Society of Environmental Engineers
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• v.29 no.7
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• pp.747-754
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• 2007

• Journal of Environmental Science International
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• v.23 no.11
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• pp.1953-1961
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• 2014

Increasing public concerns over odors and air regulations necessitates the remediation of a wide range of odor substances for industrial and indoor purpose. Currently, the wet scrubbing technique by neutralization using oils is being used to treat odor substances such as Ammonia($NH_3$), Methyl Mercaptan($CH_3SH$), Hydrogen Sulfide($H_2S$), Methylamine($CH_3NH_2$), Acetaldehyde($CH_3CHO$). The chemical analysis is performed to analyze the composition of an Arctium Lappa Root extract by VOC analyzer(Phocheck 5000Ex, ION SCIENCE co.) The objectives of the this study are to clarify the possibility of the neutralization of odors sprayed in the fixed bed and determine the removal efficiencies for different input odor concentrations. It is found that Ammonia($NH_3$), Methyl Mercaptan($CH_3SH$), Hydrogen Sulfide($H_2S$), Methylamine($CH_3NH_2$), Acetaldehyde($CH_3CHO$) are significantly removed and their removal efficiencies are higher than 98%. The kitchen detergent with Arctium Lappa Root extract showed excellent removal efficiencies of odor substances and high possibility for the development of kitchen detergent with odor removal.

• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 2000.11a
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• pp.38-43
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• 2000

In this present study, the correlation between subjective preference of essential odors and EEG response were investigated quantitatively. EEG signals were measured from 19 electrodes according to the International 10-20 system (Fpl, Fp2, F2/4, F7/8, Fz, C3/4, Cz, P3/4, Pz, T3/4, T5/6, Ol/2) from 8 healthy males subjects in four odor conditions. Four odor conditions (Rose oil bulgarian, Lemon oil misitano, Jasmin abs, Laverder iol france (KIMEX co. Ltd)) were applied for each subject in the experiment. Through the subjective evaluation, the most pleasant odor for each subject was determined. The power spectrum of ${\alpha}$/${\beta}$ of EEG signals from the most pleasant odor was compared with those from the control condition, which has no odor at all. It was observed that the power spectrum of ${\alpha}$/${\beta}$ of EEG from the most pleasant odor was increased significantly on F3, F3, F4,74 comparing to the control condition. This result indicates that the power spectrum of ai${\beta}$ could be a new index for measuring the levels of pleasantness of odors.

• Journal of Korean Society of Water and Wastewater
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• v.27 no.1
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• pp.59-67
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• 2013

The odor occurring in the sewage system induces the displeasure, the disgust such as the headache, the vomit, etc. and increases the spiritual stress and disturbs the pleasant life of residents. These odors occur mainly in the area of combined sewage system treatment, being created in the personal sewage treatment plant such as septic tank and are incoming to sewage pipes and emitted to the outside through the manhole and the receiver, etc.; and this causes odors to the people. The Hydrogen Sulfide, the Methyl Mercaptan, the Ammonia, etc. are materials causing the odor, the more serious issue of odor is occurring since the septic tank of degradation process is being applied. The primary cause of odor is the decomposition of human feces in the septic tanks and sewage disposal facilities. The purpose of this study is reduction of hydrogen sulfide using air supplying and SOB(Sulfur-Oxidizing Bacteria). As a result of this study of the air supply system and the SOB media equipment by air supply, in case the air is injected to SOB media compared to the injection of air only, the removal efficiency the hydrogen sulfide was average 3.4 times higher.

• Animal cells and systems
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• v.10 no.3
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• pp.137-143
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• 2006

A series of no-choice olfactory response tests using water pre-conditioned with females, with intact and surgically removed ventral glands, at various reproductive states were conducted to determine whether male Hynobius leechii discriminates among females in different reproductive states based on chemical cues. Similarly, ventral gland extracts were tested, and ventral glands were examined histologically. Males’ responses to putative odors of females in four (ovulating, ovulated, ovipositing, and oviposited) reproductive states were independently measured by: i) the latency time to initiate male behavioral response, ii) the arrival time at a fixed point of putative odor source, and iii) the staying time close to the odor point source. Male salamanders showed significant olfactory responses to recently ovulated and ovipositing female odors by quickly arriving at odor sources and staying longer at the origin of the source, but the olfactory responses to the earlier staged ovulating females and the later stage of already oviposited females were not different from controls. Olfactory responses of test males to water preconditioned by intact females or females with ventral glands excised were not different. In addition, ventral gland extracts did not induce significant olfactory responses of test males although the lumens of alveoli in ventral glands of oviposited females were smaller than those of ovulated females. These results indicate that male H. leechii recognizes ovulated and ovipositing females based on chemical cues released but not from the ventral glands.

• Journal of the Korean Society of Food Culture
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• v.28 no.6
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• pp.640-650
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• 2013

Soy sauce, a basic ingredient in Asian cuisine, is made of fermented soybeans, salt, water, and barley or wheat flour. The sensory characteristics of soy sauce are not only determined through its main ingredients but also by various flavor compounds produced during the fermentation process. This study was conducted to identify the sensory attributes of five different commercial soy sauce samples that differ in Meju types (traditional Meju or modified Meju) and usage types. Thirty three sensory attributes, including appearance (1), odor (16), flavor (14), and mouthfeel (2) attributes, were generated and evaluated by eight trained panelists. The collected data were analyzed by analysis of variance and principal component analysis. There were significant differences in the intensities of all sensory attributes among the soy sauce samples. Soy sauce made with traditional Meju had high intensity of fermented fish, beany, musty odors and salt, Cheonggukjang, fermented fish flavors. Whereas two soy sauces made with modified Meju were strong in alcohol, sweet, Doenjang, roasted soybean flavors. Two soy sauces for soup made with modified Meju had medium levels of briny, sulfury, fermented odors and bitter, chemical flavors and biting mouthfeel characteristic.

• Journal of Wellbeing Management and Applied Psychology
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• v.5 no.3
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• pp.19-25
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• 2022

Purpose: As interest in odor increases, odor complaints are also rapidly increasing. Traditional markets are not included in malodor control areas and are not easy to manage, so measure the odor substances generated in traditional markets and analyze the cause of high concentration points. Research design, data and methodology: The average value was presented by continuously measuring the combined odor, TVOC, hydrogen sulfide, and ammonia for 5 minutes at 100m intervals in Joong-ang traditional market, Jayu traditional market, Doraemi traditional market, and Sundae Alley in Wonju, Gangwon-do. In each market, up to the third highest concentration point for each measurement item was marked and analyzed. Results: The Joong-ang traditional market, Doraemi traditional market, and Sundae Alley had high readings at the intersection. The Jayu traditional market had high measurements around restaurants and clothing stores. In addition, the concentration of complex malodors was also high at the points where the hydrogen sulfide concentration was measured. Conclusions: Odor generated in traditional markets is an important indicator for merchants and consumers. Therefore, in future studies, analysis that can supplement the limitations of measurement data and seasonal effects is needed.

• Journal of Wellbeing Management and Applied Psychology
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• v.6 no.2
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• pp.27-31
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• 2023

Purpose: Establishment of a real-time monitoring system for odor control in traditional markets in Gangwon-do and a system for linking prevention facilities. Research design, data and methodology: Build server and system logic based on data through real-time monitoring device (sensor-based). A temporary data generation program for deep learning is developed to develop a model for odor data. Results: A REST API was developed for using the model prediction service, and a test was performed to find an algorithm with high prediction probability and parameter values optimized for learning. In the deep learning algorithm for AI modeling development, Pandas was used for data analysis and processing, and TensorFlow V2 (keras) was used as the deep learning library. The activation function was swish, the performance of the model was optimized for Adam, the performance was measured with MSE, the model method was Functional API, and the model storage format was Sequential API (LSTM)/HDF5. Conclusions: The developed system has the potential to effectively monitor and manage odors in traditional markets. By utilizing real-time data, the system can provide timely alerts and facilitate preventive measures to control and mitigate odors. The AI modeling component enhances the system's predictive capabilities, allowing for proactive odor management.