• Journal of Environmental Science International
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• v.21 no.1
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• pp.49-55
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• 2012

In this study, the characteristic of offensive major odorous compound from the Bon-San industrial complex in Gimhae were determined by analytical methods of Gas Chromatography, High Performance Liquid Chromatography and UV/VIS Spectrophotometer. The kind of major odorous compounds examined acetaldehyde, sulfur compounds, ammonia and styrene. The concentration of all odorous compounds at 3 sampling points of industrial complex were lower than those of regulation standard levels of the industrial complex in Korea. The mean concentration of hydrogen sulfide was 0.0235 ppm at sampling point 2, it was higher than other sampling point. Complex odors was lower than regulation standard levels of the industrial complex in Korea.

• Proceedings of the KIEE Conference
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• 1996.07c
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• pp.1697-1699
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• 1996

EPDM compound can be cured with either the sulfur and peroxide based systems. In this study, heat resistance and weatherability of EPDM compounds depending on curing systems were investigated. The test results showed that the peroxide-cured EPDM was more resistant to heat ageing and UV photo-degradation than the sulfur-cured EPDM and it is due to C-C bond is more stable than C-S, S-S bond.

• Macromolecular Research
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• v.9 no.3
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• pp.157-163
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• 2001

The influences of carbon black loading and cure type on the cure characteristics including kinetics and dynamic mechanical properties were investigated for a styrene-butadiene rubber (SBR). The rate constants of accelerated sulfur vulcanization reaction at three different temperatures were determined using a cure rheometer, and they were compared with those from the direct measurement of sulfur concentration. The strain softening behavior under dynamic deformation, known as the Payne effect was also discussed depending on the carbon black loading and cure type.

• Journal of the Korean Chemical Society
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• v.49 no.5
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• pp.441-448
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• 2005

• YAKHAK HOEJI
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• v.13 no.2_3
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• pp.57-61
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• 1969

From the principle of CHN-Corder analysis, it is obvious that seperation of chlorine and bromine in a sample is nearly impossible. In order to analyze, chlorine, bromine, and sulfur seperately in a sample which is a single organic compound or a mixture of organic drugs, combination of flask combustion method and CHN-Corder was successfully attempted.

• Proceedings of the Korea Air Pollution Research Association Conference
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• 2005.11a
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• pp.397-398
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• 2005

• Journal of the Korean Society of Industry Convergence
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• v.26 no.3
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• pp.371-380
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• 2023

This study aimed to present data for the industrialization of Omija added onion fermented beverage (OOFB) development by analyzing the volatile flavor components. A total of 55 compounds, including 4 terpene derivatives, 9 esters, 5 aromatic compounds, 6 alcohols, 7 ketones, 3 aldehydes, 11 acids, 1 sulfur-containing compound, 8 furans and 1 other, were identified in OOFB. The content of fragrance components was high with 37.8% of acids and 29.0% of furans. 2,5-dimethyl thiophene, a sulfur compound, is a compound produced during the acetic acid fermentation of onion, and is thought to affect the onion flavor of OOFB.

• Food Science and Preservation
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• v.15 no.6
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• pp.791-795
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• 2008

In order to establish the method to prepare and use the sulfur dioxide gas generating agent in low temperature storage of grape fruits, the $SO_2$ generation capacity from various sulfite compounds was investigated, and the method to regulate $SO_2$ gas generation and to detect the gas was developed. The conidial germination and mycelium growth of Botrytis cinerea which causes gray mold disease during grape fruit storage was completely inhibited at the $SO_2$ gas concentration of 400 ppm and 3200 ppm, respectively. Sodium hydrosulfite generated the most amount of $SO_2$ gas among the investigated 5 different sulfite or bisulfite compounds. By adjusting the number of pinholes on packaging film of the compound or by adding pH adjusting agent, e.g. citric acid or phosphates, it was possible to regulate the amount and duration of $SO_2$ gas generation from the compound. Because malachite green was quantitatively discolored by $SO_2$ gas, the solution or impregnated paper with the compound could be practically utilized as a indicator detecting $SO_2$ gas. Finally, when Muscat Bailey A grape was stored at low temperature with $SO_2$ gas generating agent, the disease incidence was reduced after storage.

• Korean Journal of Food Science and Technology
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• v.51 no.1
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• pp.7-11
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• 2019

Reverse osmosis (RO) was applied to onion juice to produce concentrated onion juice with improved flavor. The volatile compound profiles of concentrated onion juice and onion juice were compared using solvent-assisted flavor evaporation followed by gas chromatography-mass spectrometry. Onion juice and RO-concentrated onion juice contained 48 and 62 distinct volatile compounds, respectively, and included alcohols, aldehydes, esters, terpenes, furans, ketones, acids, hydrocarbons, and sulfur-containing compounds. The RO-concentrated onion juice contained a greater number of volatile flavor compounds than did onion juice. Notably, sulfur-containing compounds, which are characteristic volatile flavor compounds in raw onions, were more abundant in the RO-concentrated onion juice than in onion juice. The volatile compound composition indicates that RO-concentration produces good quality onion juice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.6
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• pp.946-950
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• 2004

Young radishes which were grown in the soil containing sulfur increased quinine reductase (QR) activity in Hepa 1clc cells and isothiocyanate-like compound analyzed by HPLC. QR inducing activity was maximum in young radishes grown with 1,818 g/㎥ sulfur and was decreased when the soil was neutralized with lime mortar in order to improve a recovery. These results have suggested that consumption of young radishes, especially grown in the presence of sulfur, would prevent from cancer incidence through inducing detoxification enzymes and could have therapeutic effects for chemoprevention.