• Applied Biological Chemistry
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• v.40 no.6
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• pp.472-477
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• 1997

The effects of roasting Cassia tora L. were investigated for proximate composition, color, volatile flavor profile, microbial growth and alcohol fermentation. While moisture, protein and fat contents decreased with increasing roasting temperature, fiber and ash contents increased. The L, a and b values of Cassia tora L. extracts decreased with increasing temperature, and only a small difference in total color difference$({\Delta}E)$ was observed. A little difference in major flavor components between raw and roasted treatment was found during roasting. Furfuryl alcohol, a major component of coffee flavor, was separated from Cassia tora L. extracts extracted with ethyl ether. The yeast growth was the highest on the water-extract of Cassia tora L. roasted at $160^{\circ}C$. With increased levels of water-extract at $160^{\circ}C$, S. cerevisiae grew rapidly for 24 hr incubation and the growth rate was higher than the unroasted control group. The growth rate of Bacillus subtilis was the highest in a treatment of 0.5% concentration. Little differences in ${\alpha}-amylase$ produced from Bacillus subtilis were observed among the treatment groups. The total alcohol content increased with increasing roasting temperature during alcohol fermentation.

• Applied Chemistry for Engineering
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• v.19 no.5
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• pp.574-581
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• 2008

The optimum regeneration conditions for the regeneration of three way spent catalysts (TWCs), which were taken from automobiles with different driving conditions, were investigated to evaluate the suitability as alternative catalysts for removing VOCs. The spent catalysts were washed with five different acids ($HNO_3$, $H_2SO_4$, $C_2H_2O_4$, $C_6H_8O_7$, and $H_3PO_4$) to remove contaminants and examine the optimum conditions for recovering the catalytic activity. The physicochemical properties of spent and its regenerated TWCs were evaluated by using nitrogen adsorption-desorption isotherms, XRD, and ICP. The relative atomic ratios of contaminants and platinum group metals (PGMs) of the spent TWCs were greatly dependent on the placed positions. The main contaminants formed were lubricant oil additives and metallic components. Also, the regeneration treatment increased the PGMs ratio, BET surface area, and average pore diameter of TWCs. The catalytic activity results indicated that the spent TWCs have the possibility for removing VOCs. Moreover, the employed acid treatments greatly enhanced the catalytic activity of the spent TWCs. Especially, nitric and oxalic acids provided the most improvement in the catalytic behavior. The catalytic activities of the regenerated TWCs were significantly influenced by the containing platinum ratios rather than the removal ratios of contaminants and the changes in the structural properties offered by the acid treatments.

• Journal of The Korean Society of Grassland and Forage Science
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• v.33 no.2
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• pp.131-138
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• 2013

The present study was conducted with three ruminally cannulated non-lactating Holstein cattle in a $3{\times}3$ Latin square design to determine the fermentation characteristics and effective degradability (ED) in the rumen, as well as the whole tract digestibility of whole crop silage based total mixed ration (TMR) in comparison with conventional separate feeding of concentrate and rice straw for late fattening Hanwoo steers. The cattle in each group were fed separate feeding of concentrate and rice straw (control), whole crop barley silage based TMR (BS-TMR) or whole crop rye silage based TMR (RS-TMR). The ruminal fermentation characteristics such as pH, ammonia-N concentration and total volatile fatty acid were not affected by the experimental diet. The molar portion of acetate ($C_2$) was lowest in rumen fluid 1 h after feeding when cattle were fed BS-TMR (p<0.033). Molar proportions of propionate ($C_3$), butyrate and $C_2/C_3$ were not influenced by the experimental diet. There were no differences in effective degradability or whole tract digestibility of feed components among any of the experimental diets. The data obtained from the metabolism trial indicate that the feeding value of TMR with BS or RS is equal to that of a conventional separate feeding of concentrate and rice straw.

• Journal of Korean Society for Atmospheric Environment
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• v.22 no.5
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• pp.661-678
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• 2006

Products developed in this research is a software which can transfer the type of shape(.shp) into the type of ascii using the land cover data and the topography data in the metropolitan area of Seoul. In addition, it can calculate the $CO_2$ flux according to distribution of plants within the land cover data. The $CO_2$ flux is calculated by the experimental equation which is compose of the meteorological parameters such as the solar radiation and the air temperature. The net flux was shown in about $-19ton/km^2$ by removing $CO_2$ through the photosynthesis during daytime, and in 2 ton/km2 by producing it through the respiration during nighttime on 10 August 2004, the maximum day of air temperature during the period of 3yr(2001 to 2004), in the metropolitan area of Seoul. Spatial distribution of the air temperature and the wind field is simulated by substituting the middle classification of the land cover map data, upgraded by the Korean Ministry of Environment(KME), for the land-use data of the United States Geological Survey(USGS) within the Meteorological Mesoscale Model Version 5(MM5) on 10 August 2006 in the metropolitan area of Seoul. Difference of the air temperature between both data was shown in the maximum range of $-2^{\circ}C\;to\;2.9^{\circ}C$, and the air temperature due to the land use data of KME was higher than that of USGS in average $0.4^{\circ}C$. Also, those of wind vectors were meanly lower than that of USGS in daytime and nighttime. Furthermore, the hourly time series of Volatile Organic Components(VOCs) is calculated by using the Biosphere Emission and Interaction System Version 2(BEIS2) including the new land cover data and the meteorological parameters such as the air temperature and so]ar insolation. It is possible to calculate the concentration of ozone due to the biogenic emission of VOCs.

• The Korean Journal of Food And Nutrition
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• v.23 no.2
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• pp.154-161
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• 2010

The aim of this study was to investigate antibacterial activities of essential oil from C. morifolium against four Grampositive bacteria and six Gram-negative bacteria. The antibacterial activity of the oils was determined by agar-well diffusion assay, minimum inhibitory concentration(MIC), and minimum bactericidal concentration(MBC). Essential oil of C. morifolium had a large inhibition zones especially against Salmonella enterica(21 mm) and Bacillus cereus(19 mm). Essential oil of C. morifolium generally showed higher antibacterial activity against Gram-positive bacteria than Gram-negative bacteria. MIC of essential oil from C. morifolium was 5 ${\mu}g/m{\ell}$ against ten food-borne pathogens. MBC values were determined to be from 5 to 20 ${\mu}g/m{\ell}$ against eight bacteria except Salmonella choleraesuis and Listeria monocytogenes. Therefore, the essential oil of C. morifolium and its components have a potent antibacterial activity against food-borne pathogens, and is expected to be used as a novel food preservative.

• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.511-517
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• 1988

Kimchi, a traditional vegitable fermented food in Korea, was prepared and fermented at $5^{\circ}C$ in order to analyze the taste and flavor compounds. Major flavor components were identified as dimethyl-disulfide, dimethyl-trisulfide, dipropyl-disulfide, 1-butane 1-isothiocyanate, diallyl-disulfide by GC and GC/MS. Some organic acids such as lactic acid and citric acid increased from 1.2mg/100g and 5.4mg/100g in the initial stage to 33.3mg/100g and 44.4mg/100g at the end of fermentation, respectively. Free amino acids in kimchi were found to play an important role for the taste. The contents of total free amino acid increased from 316.3mg/100g to 600mg/100g in the fermented kimchi and glutamic acid, alanine, valine, leucine, lysine and arginine were abundant in kimchi. The results of sensory evaluation showed that the taste of kimchi was closely related to the contents of non-volatile organic acid, free amino acid and pH.

• Korean Chemical Engineering Research
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• v.50 no.1
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• pp.155-161
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• 2012

A dynamic biofilter model was suggested to integrate the effect of biofilter-medium adsorption capacity on the removal efficiency of volatile organic compound (VOC) contained in waste air. In particular, the suggested biofilter model is composed of four components such as biofilm, gas phase, sorption volume and adsorption phase and is capable of predicting the unsteady behavior of biofilter-operation. The process-lumping model previously suggested was limited in the application for the treatment of waste air since it was derived under the assumption that the adsorbed amount of VOC equilibrated with biofilter-media would be proportional to the concentration of dissolved VOC in the sorption volume of biofilter-media. Therefore a Freundlich adsorption isotherm was integrated into a robust biofilter process-lumping model applicable to a wide range of VOC concentration. The values of model parameters related to biofilter-medium adsorption were obtained from the dynamic adsorption column experiments in the preceding article and literature survey. Furthermore a separate biofilter experiment was conducted to treat waste air containing ethanol and the experimental result was compared with the model predictions with various values of Thiele modulus (${\phi}$). The obtained value of Thiele modulus (${\phi}$) was close to 0.03.

• Microbiology and Biotechnology Letters
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• v.38 no.1
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• pp.46-52
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• 2010

Yakju, a Korean traditional alcoholic beverage, is made from glutinous-rice flour or rice starch with nuruk. In this study, we investigated that fermentation characteristics in yakju was made with glutinous rice and pretreatment. The yeast and nuruk were used Y90-9 and SP1800 (a kind of improved nuruk), respectively. pH and brix degree of yakju, brewed with glutinous rice flour by heating, were higher than the others during fermentation process. Total acid contents were 0.2~0.3 and the highest alcohol degree (15.75%(v/v)) was fermented glutinous rice flour by heating. Reducing sugar contents were 3.5-3.9 mg/mL. Yakju, which brewed with glutinous rice flour, of amino acid degree, UV absorbance and color degree was higher than yakju which brewed with glutinous rice starch. Succinic acid was the highest organic acid among 6 organic acids and free sugar contents described as glucose > maltose > fructose. Twenty one components were identified including 3 alcohols, 17 esters and one aldehyde. Of these, ethyl palmitate, which was described as mild flavor, was the highest %area except ethyl alcohol. Overall, the fermentation performed using glutinous rice flour by heating and improved-nuruk showed the best results for yakju production.

• Journal of Life Science
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• v.23 no.7
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• pp.933-940
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• 2013

The aim of this work was to determine the chemical composition of essential oil from aerial partsof Mentha arvensis L. f. piperascens (MAO) and to evaluate the effect of its fragrant chemicals on electroencephalographic (EEG) activity of human brain. The MAO was obtained by supercritical $CO_2$ extraction. The maximum yield was 2.38% at conditions of $70^{\circ}C$ and 200 bar. There were 32 volatile chemicals with 6 alcohols (67.11%), 13 hydrocarbons (17.05%), 9 esters (11.50%), 2 ketones (7.16%), 1 oxide (2.77%), and 1 aldehyde (0.56%). The major components were (Z,Z,Z)-9,12,15-octadecatrien-1-ol (50.06%), 2-hydroxy-4-methoxyacetophenone (7.50%), and 3,4-dihydro-8-hydroxy-3-methyl-1H-2-benzopyran-1-one (6.60%). Results of the EEG study showed that inhalation of MAO significantly changed the EEG power spectrum values of relative gamma, relative fast alpha, and spectral edge frequency 90%. During the inhalation of MAO, the value of relative fast alpha was significantly increased (p<0.05). On the other hand, the values of gamma and the spectral edge frequency 90% were significantly decreased (p<0.05). The present study suggests that fragrant chemicals of essential oil of M. arvensis reduce the level of mental stress and that they could be used in the treatment of psychophysiological disorders.

• Membrane Journal
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• v.20 no.4
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• pp.312-319
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• 2010

Carbon membrane materials have received considerable attention for the gas separation including hydrocarbon mixture of ingredients of the volatile organic compounds(VOCs) because they possess their higher selectivity, permeability, and thermal stability than the polymeric membranes. The use of activated carbon membranes makes it possible to separate continuously the VOCs mixture by the selective adsorption-diffusion mechanism which the condensable components are preferentially adsorbed in to the micropores of the membrane. The activated carbon hollow fiber membranes with uniform adsorptive micropores on the wall of open pores and the surface of the membranes have been fabricated by the carbonization of a thin film of phenolic resin deposited on porous alumina hollow fiber membrane. Oxidation, carbonization, and activation processing variables were controlled under different conditions in order to improve the separation characteristics of the activated carbon membrane. Properties of activated carbon hollow fiber membranes and the characterization of a gas permeation by pyrolysis conditions were studied. As the result, the activated carbon hollow fiber membranes with good separation capabilities by the molecular size mechanism as well as selective adsorption on the pores surface followed by surface diffusion effective in the recovery hydrocarbons have been obtained. Therefore, these activated carbon membranes prepared in this study are shown as promising candidate membrane for separation of VOCs.