• Economic and Environmental Geology
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• v.37 no.6 s.169
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• pp.613-629
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• 2004

Contamination of groundwater by volatile organic compounds (VOCs) was investigated for 168 groundwater wells in Ulsan area to study the natural attenuation of organic compounds in the aquifers. As groundwater contamination by VOCs is closely related to land use, 168 groundwater samples were classified into 4 different groups; agricultural, forestry, industrial, and residential & business. From analysis 65 out of 168 groundwater samples contained more than one VOC. Analysis of samples were performed fir 36 halogenated aliphatic hydrocarbons and 25 petroleum hydrocarbons set up by NAWQA of US geological survey. Twelve petroleum hydrocarbons were detected in 26 groundwater wells, but their concentrations were less than 1.5 g/L except for MTBE. Twenty three chlorinated aliphatic hydrocarbons, composed of 11 methanes, 6 ethanes and 6 ethenes, were detected in 63 groundwater samples. The range of methanes concentration was $ND\~330\;/gL,\;ethanes\;ND\~84\;gL$, and PCE and their derivatives $ND\~62\;g/L$. As the study area was comprised of the aerobic/denitrification zones and $Fe^{+3}$ redox condition, most of petroleum hydrocarbons were degraded well, while halogenated hydrocarbons were slowly biodegradation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.7
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• pp.1016-1027
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• 2015

This study collected 120 figs, classified them into six degrees of maturity according to hardness values, and analyzed contents of organic acids and free sugars. Volatile compounds in figs were investigated using the solid-phase microextraction method of gas chromatography/mass spectrometry. For measurement of texture, elasticity increased up to stage 4 and decreased again. Cohesiveness and brittleness increased with maturation. Organic acids in figs were mainly composed of citric acid, malic acid, and tartaric acid in the final stage. Fructose and glucose were the major sugar components of figs. Fructose content decreased from stage 1 to stage 4 and then increased significantly. One hundred and nineteen volatile compounds were identified in figs, and classes were 14 acids, 15 alcohols, 23 aldehydes, 10 esters, 33 hydrocarbons, 11 ketones, four aromatics, six miscellaneous, and five terpenes. The dominant volatile components in figs were hexadecanoic acid, hexane, dodecanal, DL-limonene, 2-hexanal, nonanal, and 6-methyl-5-hepten-2-one.

• Environmental Sciences Bulletin of The Korean Environmental Sciences Society
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• v.2 no.1
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• pp.49-56
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• 1998

This study identified the fumes produced from the cooking of the seasoned meats containing various condiments such as garlic, onion, pepper, soy sauce, and sesame oil. Concentrations, at the breathing zone of the cook, of volatile organic compounds (VOCs) and aldehydes included in the cooking fumes of seasoned meats were identified. Many chloro and fluoro-aliphatic hydrocarbons, aromatic hydrocarbons, ketones, and aldehydes, which could be carcinogen suspecting chemicals, were producing from the cooking fumes of the seasoned meats. This study also identified the ventilation efficiencies of the cooking fumes of the six exhaust ventilation systems, which were widely being used in the general apartments, houses, and small-food factories. For a comparison of the ventilation efficiencies of the systems, acetaldehyde was chosen as a marker pollutant and its concentrations at the breathing zone of the cook were identified. The laboratory fume hood showed the best ventilation efficiency of the six ventilation systems studied, and then the lateral hood ventilation and the down draft ventilation followed the laboratory fume hood. Finally, this study identified that both a wall factor nearby pollutant sources and a distance factor between the hood face and pollutant sources should be also considered for an effective local exhaust ventilation system design.

• Journal of Korean Society for Atmospheric Environment
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• v.20 no.6
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• pp.759-771
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• 2004

This study analyzed concentrations of volatile organic compounds (VOCs) produced from incineration of plastic wastes at $600^{\circ}C$. The plastic wastes used in this study included polyethyleneterephthlate (PETE), high density polyethylene (HOPE), polyvinyl chloride (PVC), low density polyethylene (LOPE), polypropylene (PP), polystyrene (PS) and other. Plastic wastes were heated from room temperature upto $600^{\circ}C$ providing the compressed air inside of a small-scale electric furnace for 90 minutes and then they were oxidized (incinerated) for 60 minutes at $600^{\circ}C$ maintaining the same air supply. VOCs emitted from the incineration process were sampled using an air sampling pump and Tedlar air bags for 150 minutes and then the components and concentrations of the VOCs were analyzed by a GC-MS. The most prominent chemical structure of the VOCs obtained from the incineration process of the HOPE, LOPE and PP, which include ethylene groups in their main chains, was identified as aliphatic hydrocarbons such as 1-hexene. However, aromatics such as benzene were major chemical structure from the incineration of PETE, PVC and PS which include benzene rings in their main chains. This study estimated the total VOC production from the incineration of the plastic wastes based on the real plastic waste production and the emission factors. 64% and 27% of the total VOC emissions consisted of aliphatic hydrocarbons and aromatics, respectively, which have double bonds within their molecular structure and thus a high ground level ozone formation potential.

• Journal of Environmental Science International
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• v.2 no.1
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• pp.49-56
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• 1993

This study identified the fumes produced from the cooking of the seasoned meats containing various condiments such as garlic, onion, pepper, soy sauce, and sesame oil. Concentrations, at the breathing zone of the cook, of volatile organic compounds (VOCs) and aldehydes included in the cooking fumes of seasoned meats were identified. Many chloro- and fluoro-aliphatic hydrocarbons, aromatic hydrocarbons, ketones, and aldehydes, which could be carcinogen suspecting chemicals, were producing from the cooking fumes of the seasoned meats. This study also identified the ventilation efficiencies of the cooking fumes of the six exhaust ventilation systems, which were widely being used in the general apartments, houses, and small-food factories. For a comparison of the ventilation efficiencies of the systems, acetaldehyde was chosen as a marker pollutant and its concentrations at the breathing zone of the cook were identified. The laboratory fume hood showed the best ventilation efficiency of the six ventilation systems studied, and then the lateral hood ventilation and the down draft ventilation followed the laboratory fume hood. Finally, this study identified that both a wall factor nearby pollutant sources and a distance factor between the hood face and pollutant sources should be also considered for an effective local exhaust ventilation system design.

• Journal of Soil and Groundwater Environment
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• v.6 no.3
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• pp.73-91
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• 2001

compounds (VOCs) were selected for assessment of VOCs contamination in some urban runoff and groundwater samples in Seoul. They included 3 aromatic hydrocarbons, 13 alkyl benzenes, 1 ether, 26 halogenated alkanes, 10 halogenated alkenes, and 9 halogenated aromatics. The levels of VOCs in urban runoff and groundwater were measured for samples collected in March 2000, June 2000 and November 2000 in Seoul City. A total of 78 samples (44 run-off water, 27 groundwater, and 7 samples from 4 urban wastewater treatment plants in Seoul) were collected and analysed by GC-MS with purge and trap. After examination of the runoff, it was concluded that alkyl benzenes and aromatic hydrocarbons were organic compounds which were significantly impacted by traffic flows in Seoul. Of 62 VOCs, only 11 VOCs were not detected in runoff samples, while 14 VOCs were detected in 27 groundwater samples. The toluene content in the runoff was extremely variable from 0.1ppb to 29,310ppb, depending on the different sampling sites. The concentrations of xylene ranged between 0.07ppb and 2970ppb in the runoff. The concentrations ranged from 0.05ppb to 33.0ppb for benzene, 0.05ppb to 960ppb for ethylbenzene, 0.08ppb to 20ppb for trichloromethane (chloroform) , 0.03ppb to 4.30ppb for trichloroethylene(TCE) and 0.1ppb to 50ppb for 1,1,2-trichloroethane. From the preliminary study of groundwater from some wells in Seoul, the most frequently detected VOCs are djchlorornethane(methylene chloride), trichloromethane(chloroform) and toluene. Most of aromatic hydrocarbons, alkyl benzenes and other solvents generally lower than detection limits.

• Korean Journal of Food Science and Technology
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• v.41 no.5
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• pp.503-508
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• 2009

The principal objective of this study was to evaluate the physicochemical properties and volatile compound contents of Moju acquired from 12 restaurants in Jeonju. The alcohol contents were lower than 2.1%, and the pH values ranged from 3.85 to 4.38. Total acidity, $^{\circ}Bx$, and UV absorbance values differed among the samples according to the type of side materials added. Reducing sugar contents were found to be substantially superior to other commercial takju variants. Malic and lactic acid contents were higher than the contents of other organic acids, and the free sugar contents were as follows: maltose>glucose>fructose. Overall, the high b (yellowness) and cP values were attributable to the turbid yellow and heavy condition of the samples. The volatile compound contents of Moju were analyzed via GC and GC/MSD. 30 components were identified, including 3 alcohols, 12 esters, 7 hydrocarbons, and 4 aldehydes. Among the alcohol compounds, benzeneethanol levels were higher than the levels of isoamyl alcohol. Ethyl caprate, ethyl palmitate, and ethyl linoleate, which were fundamentally attributable to origin liquor, were highest among the 12 esters. (E)-cinnamaldehyde, which was the most abundant among 7 hydrocarbons, and (E)-cinnamyl acetate contents were attributed to the presence of cinnamon, a common supplement in the processing of Moju.

• Proceedings of the Korea Air Pollution Research Association Conference
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• 2003.05b
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• pp.289-290
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• 2003

NMHC (non-methane hydrocarbons)는 $C_2$- $C_{l2}$의 탄화수소로 구성되며 NOx와 함께 오존을 생성시킨다. NMHC에 카보닐 화합물과, 카본수가 증가하여 휘발성이 떨어지더라도 광화학 반응성이 있는 탄화수소가 추가되면 우리에게 보다 익숙한 VOC (volatile organic compounds)가 된다 (Watson et al., 2001). NMHC는 자동차, 가스 및 석유 정제시설, 주유소, 세탁공업, 산업공정 등으로부터 배출된다. NMHC는 오존 등 광화학 산화제 뿐 아니라 미세입자 생성에도 직접 또는 간접적으로 관여하여 광화학 스모그를 유발시킬 수도 있다. (중략)략)

• Bulletin of the Korean Chemical Society
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• v.21 no.11
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• pp.1101-1105
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• 2000

A simultaneous determination method of BTEX (benzene, toluene, ethylbenzene, o,m.p-xylene) and TPH (kerosene, diesel, jet fuel and bunker C) in soil with gas chromatography/flame ionization detection (GC-FID) was described. The effects of extracti on method, extraction solvent, solvent volume and extraction time on the extraction performance were studied. A sonication method was simpler and more efficient than Soxhlet or shaking methods. Sonication with 10 mL of acetone/methylene chloride (1 : 1, v/v) for 10 min was found to be optimal extraction conditions for 20 g of soil. Peak shapes and quantification of BTEX and TPH were excellent, with linear calibration curves over a wide range of 1-500 mg/L for BTEX and 10-5000 mg/L for TPH. Good reproducibilities by sonication were obtained, with the RSD values below 10%. By using about 20 g of soil, detection limits were 0.8 mg/L for BTEX and 10 mg/L for TPH. The advantages of this procedure are the use of simple and common equipment, reduced volumes of organic solvents, rapid extraction periods of less than 20 min, and simultaneous analysis of volatile and semivolatile compounds.

• Journal of Korean Society of Environmental Engineers
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• v.37 no.8
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• pp.492-497
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• 2015

VOCs (Volatile Organic Compounds) are generally generated in the painting process, or at the company and laundry where use organic solvents. The VOCs consist of various hydrocarbons and has low calorific value due to its dilution with atmospheric air. Therefore, the VOCs are difficult to burn by a conventional fuel combustor. In this study, a novel plasma dump combustor was proposed for the treatment of low calorific VOC gases. This combustor was designed a combination of the characteristics in a plasma burner, a dump combustor and a 3D matrix burner. The combustor has good structure for maintaining enough residence time and reaction temperature for stable flame formation and VOC destruction. For investigating the performance characteristics of the plasma dump combustor, an experiment was achieved for VOC feed rate, VOC injector position, etc. Toluene was used as a surrogate of VOC. The novel combustor gave better performance than a conventional combustor, showing that VOC destruction rate and energy efficiency were 89.64% and 12.27 kg/kWh respectively, at feeding rate of 450 L/min of VOC of 3,000 ppm of toluene concentration.