• Environmental Analysis Health and Toxicology
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• 제18권3호
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• pp.193-197
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• 2003

슬러지로부터 발생하게 되는 인체에 유해하고 독성이 강한 악취물질들은, 대다수 슬러지내의 단백질, 탄수화물등의 물질들이 미생물의 호기성 및 혐기성 분해과정을 통해서 생성되는 유ㆍ무기 물질들을 포함하게 된다. 슬러지로부터 발생하는 주된 악취물질로서 hydrogen sulfide, methanethiol, dimethyl sulfide, dimethyldisulfide,dimethyltrisulfide등이 발견되어졌는데 이 다섯 종의 악취물질들은 모두가 황을 포함하는 물질들이다. 본 논문에서는 인체에 유해한 슬러지 악취의 강도 및 세기를 결정하고 비교하는 데 이용되어 질 수 있는 odor index(ODI)라는 방식이 제시되어졌다. 세가지 종류의 슬러지, 즉 hypochlorite 용액으로 처리한 슬러지와 향수 물질로 처리한 슬러지 및 아무런 처리를 하지 않은 슬러지 세 종류를 대상으로 30일이 넘는 기간동안 인체에 유해한 악취물질들에 대한 누적 odor index(ODI)값을 생성하여 비교하였다. 아무런 처리를 하지 않은 슬러지에서 가장 높은 odor index(ODI)값들이 나타났으며, 이것은 슬러지 처리에 있어서 심각한 단기 및 장기적인 유해 악취발생 문제가 야기될 수 있음을 나타낸다. 이에 대하여 hypochlorite용액으로 처리한 슬러지로부터는 인체에 유해한 악취 발생을 처리 즉시부터 30일이 넘는 기간동안 측정한계치 이하 단계로 낮출 수 있었다.

• 한국가스학회:학술대회논문집
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• 한국가스학회 1999년도 추계학술발표회 논문집
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• pp.215-220
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• 1999

• Bulletin of the Korean Chemical Society
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• 제3권2호
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• pp.81-82
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• 1982

Lithium n-butylborohydride generated from n-butyllithium and borane-dimethyl sulfide complex in equimolar ratio in toluene-n-hexane is exceedingly effective for selective 1,2 reductions of enones.

• Bulletin of the Korean Chemical Society
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• 제10권2호
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• pp.219-220
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• 1989

• Bulletin of the Korean Chemical Society
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• 제34권3호
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• pp.777-782
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• 2013

In order to further reduce the sulfur content in liquid hydrocarbon fuels, a desulfurization process by adsorption for removing dimethyl sulfide (DMS) and propylmercaptan (PM) was investigated. Bentonite adsorbents modified by $CuCl_2$ for the desulfurization of model oil was investigated. The results indicated that the modified bentonite adsorbents were effective for adsorption of DMS and PM. The bentonite adsorbents were characterized by X-ray diffraction (XRD) and thermal analysis (TGA). The acidity was measured by FT-IR spectroscopy. Several factors that influence the desulfurization capability, including loading and calcination temperature, were studied. The maximum sulfur adsorption capacity was obtained at a Cu(II) loading of 15 wt %, and the optimum calcination temperature was $150^{\circ}C$. Spectral shifts of the ${\nu}$(C-S) and ${\nu}$(Cu-S) vibrations of the complex compound obtained by the reaction of $CuCl_2$ and DMS were measured with the Raman spectrum. On the basis of complex adsorption reaction and hybrid orbital theory, the adsorption on modified bentonite occurred via multilayer intermolecular forces and S-M (${\sigma}$) bonds.

• 동아시아식생활학회지
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• 제16권3호
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• pp.299-307
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• 2006

Raw whole garlic was pickled in two different ways, in soy sauce and in brine, to test the change of flavor compounds with aging period. The changes of pH, acidity, hardness and flavors were measured, accompanied with sensory evaluation. The pH of whole garlic in soy sauce and in brine was decreased as the aging period increased. The acidity was increased as pH decreased. Hardness tended to decrease as the aging time increased. For whole garlic in soy sauce and in brine, trans propenyl methyl disulfide, allyl methyl trisulfide, diallyl trisulfide, dimethyl trisulfide, allyl- 2,3-epoxypropyl sulfide, and 2-methyl-l,3-dithiane were increased as the aging proceeded but allyl methyl disulfide and diallyl disulfide tended to decrease. Hardness through the sensory evaluation decreased as the aging time increased. When the overall quality was compared between whole garlic in soy sauce and in brine after 60 days, the latter could be better estimated. Pickled garlic increased the flavor compounds such as trans propenyl methyl disulfide, allyl methyl trisulfide, diallyl trisulfide, dimethyl trisulfide, allyl-2,3-epoxypropyl sulfide, and 2-methyl-l,3-dithiane as the aging proceeded. Therefore, the above flavor compounds are considered as the major ingredients of the characterized flavor of pickled garlic.

• 한국식생활문화학회지
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• 제25권5호
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• pp.607-614
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• 2010

Changes in major volatile odor components (VOC) and sensory properties of kimchi during ripening for 4 days were investigated, and major VOCs of the raw materials of kimchi were also analyzed. Seven of eight major VOCs of kimchi originated mainly from garlic, while one originated from ginger. During 4 days of kimchi ripening, the amount of ethanol, which was substantially higher than that of other VOCs, increased continuously but decreased slightly on the fourth day. The amount of diallyl disulfide decreased during ripening, while that of allyl mercaptan decreased on the first day and increased slightly thereafter. The amount of methyl allyl sulfide, diallyl sulfide, and methyl trisulfide increased continuously during ripening, while that of dimethyl disulfide and methyl propyl disulfide increased until the second day and decreased thereafter. Scores of overall acceptability, taste, and odor for kimchi ripened for 2 days were significantly higher than those of other samples (p<0.05). The correlation between scores of overall acceptability and the amount of dimethyl disulfide or methyl propyl disulfide was higher than that of other VOCs.

• 한국식품영양과학회지
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• 제34권2호
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• pp.230-235
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• 2005

SDE추출방법과 GC/MS 분석에 의하여 동결건조한 양파의 휘발성 유기정분변화를 비교 분석하였다 생양파와 동결건조양파에서 각각40와31종의 화합물이 확인되었으며, 이들은 ester류, aldehyde류, ketone류, alcohol류, 함황화합물류이었다. 함황화함물류들이 생양파와 동결건조 양파에서 주요 화합물로 가장 많은 함량을 차지하였고, 이 중 1-propanethiol과 dipropyl trisulfide, methyl propyl tirsulfide, dimethyl trisulfide는 생양파와 동결건조 양파에서 모두 다량 확인되었다. 생 양파에서 주요 성분으로 확인되었던 1-propanethiol, dipropyl trisulfide는 동결건조 양파에서 매우 감소되었고, methyl propyl trisulfide, methyl propyl disulfide 역시 같은 경향을 보였다. Methyl allyl sulfide, propyl ally sulfide, dially disulfide그리고 3,5-diethyl-1,2,4-trithiolane등의 함황화합물과 propanol, pentanol, hexanol 등의 alcohol류 등은 생양파에서 확인되었으나 동결건조 양파에서 확인되지 않았다. 이러한 결과를 통하여 양파의 건조과정 중 특징적인 휘발성 유기성분의 구성변화와 특성의 손실 그리고 효소 불활정화로 인한 휘발성 성분의 불완전한 생성 등을 알 수 있었다. 또한 동결건조 양파에서 ethyl acetate, dimethyl disulfide와 2-methyl-2-pentenal은 생 양파에서보다 그 함량이 증가되었고, (Z)-propenyl methyl disulfide와 (E)-propenyl methyl disulfide 또한 동결건조 양파에서 증가되어 짐을 확인하였다.

• 대한환경공학회지
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• 제34권8호
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• pp.541-548
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• 2012

본 연구에서는 생활폐기물 자동집하시설에서의 악취물질 배출특성을 파악하고자 2개소(A시설, B시설)의 시설을 선정하여 공기관로 내의 이송가스와 최종배출가스를 대상으로 복합악취와 22종의 지정악취물질을 조사하였다. 생활폐기물 자동집하시설에서 배출되는 주된 악취물질은 암모니아, 황 화합물, 아세트알데하이드이었으며, 악취처리공정의 종류에 따라 최종배출구의 악취 배출특성이 상이하였다. 이송가스를 대상으로 한 악취기여도 평가에서는 A시설의 경우, 디메틸설파이드 26%, 아세트알데하이드 18%, 메틸머캅탄 14%의 악취기여도를 보였으며, B시설의 경우에는 메틸머캅탄 56%, 황화수소와 디메틸설파이드가 각각 15%이었다.

• 한국환경과학회지
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• 제11권8호
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• pp.819-827
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• 2002

Laboratory scale experiments were conducted to evaluate the performance of a biofilter for eliminating dimethyl sulfide(DMS). A commercial compost/pine bark nugget mixture served as the biofilter material for the experiments. The gas flow rate and DMS concentration entering the filter were varied to study their effect on the biofilter efficiency. The operating parameters, such as the residence time, inlet concentration, pH, water content, and temperature, were all monitored throughout the filter operation. The kinetic dependence of the DMS removal along the column length was also studied to obtain a quantitative description of the DMS elimination. High DMS removal efficiencies(>95％) were obtained using the compost filter material seeded with activated sludge. DMS pollutant loading rates of up to 5.2 and 5.5 g-DMS/m$^3$/hr were effectively handled by the upflow and downflow biofilter columns, respectively. The macrokinetics of the DMS removal were found to be fractional-order diffusion-limited over the 9 to 25 ppm range of inlet concentrations tested. The upflow column had an average macrokinetic coefficient(K$\_$f/) of 0.0789 $\pm$ 0.0178 ppm$\^$$\sfrac{1}{2}$//sec, while the downflow column had an average coefficient of 0.0935 $\pm$ 0.0200 ppm$\^$$\sfrac{1}{2}$//sec. Shorter residence times resulted in a lower mass transfer of the pollutant from the gas phase to the aqueous liquid phase, thereby decreasing the efficiency.