• Journal of Environmental Science International
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• v.14 no.10
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• pp.979-983
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• 2005

Indoor air quality has been addressed as an important atmospheric environmental issue and has caught attention of the public in recent years in Korea. Good indoor air quality in classrooms favour student's learning ability, teacher and staff's productivity according to other studies. In this study, each classroom at four different schools was chosen for comparison of indoor and outdoor air quality by means of source generation types such as new constructed classroom, using of cleaning agents and purchased furniture. Temperature, relative humidity (RH), carbon dioxide $(CO_2)$, formaldehyde (HCHO), total volatile organic compounds (TVOCs) and particulate matter with diameter less than $10{\mu}m\;(PM_{10})$ were monitored at indoor and outdoor locations during lesson. HCHO was found to be the worst among parameters measured in new constructed classroom, HCHO and TVOCs was worst in classroom with new purchased furniture, and TVOCs was worst in classroom cleaned by cleaning agents, Indoor $(CO_2)$ concentrations often exceeded 1500 ppm indicating importance of ventilation. Active activity of students during break time made the $PM_{10}$ concentration higher than a lesson, Improvements and further researches should be carried out considering indoor air quality at schools is of special concern since children and students are susceptible to poor air quality.

• Korean Institute of Interior Design Journal
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• v.15 no.4 s.57
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• pp.129-137
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• 2006

The purpose of this study was to identify the influence of living factors on TVOC(Total Volatile Organic Compounds) concentrations and personal factors to reduce the Sick House Syndrome for newly-built apartments. The field measurements of TVOC concentrations were made totally 30 times(5 times per one subject house) in six apartment units in which residents recently moved. Those apartments authorized its business approval before May 2004, the Act of Indoor Air Quality Management for multi-use facilities. The Questionnaire surveys of residents' subjective responses on the Sick House Syndrome were carried out in 2nd measurement of each house. Respondents consisted of 20 residents living in the measured houses. The findings were as follows: The TVOC concentrations of the measured subject apartments ranged from about 1/10 of the recommended standard for multi-use facilities($400{\mu}g/m^3$) to up to 90 times as high as the standard. Since then, the Recommended Standard of Indoor Air Quality Management for newly-built apartment house was announced in December 2005. In accordance with this standard($2390{\mu}g/m^3$) it ranged from about 1/100 to up to 15 times as high as the standard. The subject house whose TVOC concentrations reduced below the recommendation standard in the shortest period had the largest amount of ventilation (all the windows were open for ventilation in the past three months) among all measured houses. The reason of another house whose TVOC concentrations were much higher than the rest was fronted with new furniture in the room. There turned out to be no apparent relations between the TVOC concentrations and the residents' individual responses of Sick House Syndrome. The responses were serious in those who stayed in their new houses for a long period or had disease like allergy. It's recommended that they should open all the windows for at least three months for ventilation in newly-built houses, and it would be better to avoid remodeling than needs be.

• Analytical Science and Technology
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• v.25 no.1
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• pp.39-49
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• 2012

A method to detect 37 volatile organic compounds (VOCs) in surface water was described based on headspace solid-phase micro extraction and gas chromatography-mass spectrometry. VOCs in water were vaporized for 30 min at 40 $^{\circ}C$ in a headspace vial and adsorbed on 85 ${\mu}m$ carboxen-polydimethylsiloxane. Under the established condition, the lowest quantification limit was 4.1-96 ng/L by using 4.0 mL water sample, and the relative standard deviation was less than 15% at concentrations of 0.05 and 0.50 ${\mu}g/L$. The detection limits meet lower concentration than 1/10 of the water quality criteria for VOCs established by the US EPA or Germany. The LOQ is a sensitivity which the monitoring for the establishing water quality criteria requires. When the proposed method was used to analyze the target compounds in sixteen surface water samples and total 16 VOCs were detected in surface water samples collected from Gum-River. Maximum concentrations of VOCs detected were not exceeded the EPA or Germany guidelines in any of the samples.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.1
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• pp.57-66
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• 1988

As a method of utilization of sardine, the processing conditions of the sardine sauce extracts and the taste compounds of products were investigated. To prepare the sardine sauce extracts, chopped sardine was mixed with $1\%$, onion powder, $1\%$ garlic powder, $1\%$ red pepper powder, loft koji and $50\%$ water, and then hydrolyzed under different conditions of hydrolysis. The optimum conditions for hydrolysis were $55^{\circ}C$, 6 hours, pH 6.5-7.0. After hydrolysis, the hydrolysates were heated at $100^{\circ}C$ for 20 minutes with $5\%$ soybean protein isolate for inactivation of enzymes and improvement of bitter taste of the hydrolysates. Finally, $10\%$ salt was added to develop the characteristic taste of sauce extracts. The major taste compounds of the products were free amino acids, non-volatile organic acids and nucleotides and their related compounds. The major free amino acids in the products were arginine, histidine, lysine, glutamic acid, phenylalanine, leucine and alanine. The contents of these free amino acids were in the range of $68.2\%\;to\;69.9\%$ of the total free amino acids of products. The major non-volatile organic acids ill the products were lactic acid and $\alpha-ketoglutaric$ acid which occupied more than $95\%$ of total non-volatile organic acids. The contents of free amino acids, non-volatile organic acids and nucleotides and their related compounds were not changed during storage. Total creatinine, betaine and TMAO were seemed to act an auxiliary role in taste of the products. Judging from the results of chemical experiments and sensory evaluation, the product prepared with koji and soybean protein isolate was excellent as seasoning materials.

• Journal of the Korean Wood Science and Technology
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• v.36 no.6
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• pp.49-58
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• 2008

This research was carried out to use green tea leaves powder for scavenging effects of volatile organic compounds on the UV varnishes and adhesives of fancy cherry veneer overlaid on the PF resin bonded Meranti plywood. The results are as follows: 1) Green tea leaves contained 9.85% of polyphenol compounds. 2) FT-IR results showed green tea leaves had effects to react with benzaldehyde and ethyl hexyl alcohol to form a chemical bond. 3) 2.5% of green tea leaves powder content was proper for scavenging effect on the UV varnishes and adhesives of fancy veneer overlaid on the PF resin bonded plywood 4) 20 liters small chamber test indicated excellent emission speed results such as $0.089mg/m^2hr$ of TVOC and $0.001mg/m^2hr$ of HCHO (on 7th day), as compared with standard (less than $0.1mg/m^2hr$ of TVOC and $0.015mg/m^2hr$ of HCHO emission are the excellent grade).

• Journal of Korea Soil Environment Society
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• v.3 no.1
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• pp.3-9
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• 1998

This paper presents soil-gas surveying technique to delineate an area contaminated with volatile organic compounds, which are common solvents and constituents of gasoline. The sampling method of soil-gas surveying is 1) grab sampling, which actively takes sample using a pump, or 2) passive sampling, which takes sample through diffusion in a trap filled with absorbent. The grab sampling shows the level of contamination at a certain location at a certain time, while the passive sampling shows the change in the contamination at a certain location. The analysis of soil gas can be performed with 1) a small portable detectors such as PID (photoionization detector) or FID (flame-ionization detector) to measure the total hydrocarbon in the soil gas, 2) a gas detector tube, which is filled with indicator reagents and changes its color with concentrations of the gas of interest, or 3) a portable GC (gas chromatograph), which can analyze different compounds simultaneously. The soil-gas surveying technique is a much less expensive method to investigate area contaminated volatile organic compounds and thus can be used as a screening tool to identify an area, which needs to be further investigated.

• Analytical Science and Technology
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• v.19 no.6
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• pp.544-552
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• 2006

Emission tests were carried out to investigate the characteristics of concentration according to flooring sort using small chamber method. The target Volatile Organic Compounds (VOC) included 27 individual compounds of environmental concern, which were determined by adsorption sampling and thermal desorption coupled with GC/MS method and by DNPH cartridge/HPLC method. The emission factor of Total Volatile Organic Compounds (TVOC) and Formaldehyde (HCHO) was detected $0.3mg/m^2{\cdot}h$ and $0.2mg/m^2{\cdot}h$ respectively, and the floorings of 37 (9 PVC Tile, 10 PVC Sheet, 18 Flooring) were satisfied emission standard. TVOC emission factor appeared in order of concentration of PVC Sheet, PVC Tile, and floor flooring, while HCHO was detected very high emission factor (as $0.4mg/m^2{\cdot}h$) at floor flooring above PVC series (as $0.001mg/m^2{\cdot}h$).

• Journal of Korean Society on Water Environment
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• v.23 no.5
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• pp.665-675
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• 2007

In-situ Air Sparging (IAS, AS) is a remediation technique in which organic contaminants are volatilized from saturated zone to unsaturated layer. This study focuses on the removal and interaction of Volatile Organic Compounds (VOCs) and $CO_2$, and Total Petroleum Hydrocarbon (TPH) in saturated and unsaturated, and air space zone on the unsaturated soil surface. Soil sparging temperature of hot air has risen to $34.9{\pm}2.7^{\circ}C$ from $23.0{\pm}1.9^{\circ}C$ for 36 days. At the diffusing point, fluid TPH concentrations were reduced to 78.7% of the initial concentration in saturated zone when hot air was sparged. The TPH concentrations were decreased to 66.1% for room temperature air sparging. The amount of VOCs for hot air sparging system, in air space, was approximately 26% larger than constant air sparging system. The amount of $CO_2$ was 4,555 mg (in unsaturated zone) and 4,419 mg (in air space) when hot air was sparged was 3,015 mg (in unsaturated zone) and 3,634 mg (in air space) for room air temperature in the $CO_2$ amount. The removals of VOCs and biodegradable $CO_2$ through the hot air sparging system (modified SVE) were more effective than the room temperature air sparging. The regression equation were $Y=976.4e^{-0.015{\cdot}X}$, $R^2=0.98$ (hot air sparging) and $Y=1055e^{-0.028{\cdot}X}$, $R^2=0.90$ (room temperaure air sparging). Estimated remediation time was approximately 500 days, if final saturated soil TPH concentration was set to 1.2 mg/L application of tail effect.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.1
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• pp.48-53
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• 1995

Changes in the contents of sugar, organic acid, free amino acid and uncleic acid-related compounds of leaf mustard-Kimchi during fermentation at 5~7$^{\circ}C$ were investigated. The leaf mustard-Kimchi was formulated with 4kg leaf mustard, 120g garlic, 80g ginger, 540ml salted anchovies, 1kg green onion, 200g red pepper powder, 200g ground red pepper, 60g whole sesame and 600ml glutinous rice paste. Changes in pH and acidity were relatively slow. Major free sugars were glucose(0.13%) and maltose(0.42%), and residual sugars(0.03-0.04%) were also detected after 32 days of fermentation. Major free amino acids containing more than 26.5mg% were proline, glutamic acid, alanine and histidine. Contents of total free amino acids increased from 244.8 to 397.2mg% by 24 days of fermentation. Of non-volatile organic acid, lactic acid was the most abundant(119.3mg%), and its content increased markedly after 10 days of fermentation. Other organic acids(below 53.1mg%) observed were malic, oxalic and citric acid. Contents of nucleic acid-related compounds were high in the order of hypoxanthine(22.8mg%), IMP(8.3mg%) and GMP(6.9mg%). Hypoxanthine content increased by 10 days(27.3mg%) and decreased thereafter, while the others decreased gradually during the overall period of fermentation.

• Korean Journal of Food Science and Technology
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• v.42 no.1
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• pp.75-81
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• 2010

In order to investigate the effects of different milling degrees on the quality of glutinous rice wines, the physicochemical properties and volatile compounds of various wines were evaluated. Sample wines prepared from glutinous rice with 90, 80, and 70% milling yields were analyzed for ethanol, pH, total acids, amino acids, soluble solids, coloring degree, UV absorbance, reducing sugars, organic acids, free sugars and volatile compounds. After fermentation for 17 days, ethanol contents in the wines ranged from 15.2 to 15.85%, while total acid levels ranged from 0.31 to 0.35%. The amino acid contents in four samples ranged from 0.63 to 0.73%, while soluble solid contents ranged from 11.4 to $13.1^{\circ}Bx$. The wine prepared from glutinous rice with a 30% degree of milling showed the highest coloring degree, UV absorbance and reducing sugar content among four samples. Furthermore, this wine had the highest levels of malic acid and acetic acid, while the glutinous rice wine prepared from rice with a 0% degree of milling had the highest levels of succinic acid and lactic acid. In all the glutinous rice wines tested, the most abundant free sugar was glucose followed by maltose. With increasing degree of milling, the alcohol, amino acid and organic acid contents of the glutinous rice wines decreased, whereas soluble solids, coloring degree, UV absorbance, reducing sugar and free sugar contents increased. Volatile compounds were identified using GC-MSD, and thirty-nine esters, seven alcohols, six acids, one aldehyde, four alkanes, one alkene and two miscellaneous compounds were identified in the glutinous rice wines. Using relative peak area, it was determined that other than ethyl alcohol, hexadecanoic acid ethyl ester was the major component and was primarily found in the range of 11.566-18.437%. Succinic acid diethyl ester and isoamyl laurate decreased with an increasing degree of milling, whereas hexanoic acid ethyl ester and 2-octenoic acid ethyl ester increased. Overall, it was shown that different milling degrees greatly affected the physicochemical and volatile characteristics of the glutinous rice wines.