In this study, we listed the VOCs focusing on ozone precursors emitted from printing shops in urban areas. The emission characteristics of the VOCs from workplaces were evaluated in terms of the used inks. As a result of field measurements, more than 80% of detected VOCs showed high values of photochemical ozone creation potential (POCP). The main species were aromatic hydrocarbons such as ethylbenzene, toluene, ethyltoluene, xylene, trimethylbenzene and their isomers, and paraffin hydrocarbons such as nonane, decane, and octane. Comparative examination between pristine ink and the printing process revealed the emission of hydrocarbons with 8 to 12 carbons such as o-xylene to n-dodecane from the used inks and with 3 to 7 carbons such as acetone to 3-methylhexane from the printing process. The major contributors to ozone production in printing industries were toluene (12.2%), heptane (7.43%), and 1,2,3-trimethylbenzene (7.21%) in every step.

The influence of aging on the flavor precursors and volatile compounds of top round beef was studied. The concentrations of free amino acids, nucleotides, creatine, dipeptides, and volatile compounds were measured after top round from Hanwoo was aged at 4℃ for 21 days. The amount of free amino acids in top round significantly increased with the increase of aging period. There was no effect of aging on the concentrations of adenosine monophosphate or inosine in top round. The inosine monophosphate content of top round significantly decreased with age, while the hypoxanthine content increased. The concentrations of creatine, carnosine, and anserine in top round were not influenced by aging. In total, 24 volatile compound were identified in aged, cooked top round. Of these, the quantities of aldehydes (propanal, pentanal, hexanal, heptanal, octanal, and nonanal), hydrocarbons (pentane and octane), 2-butanone, ethyl acetate, and pyridines (4-ethynyl-pyridine and 4-acetyl-pyridine) significantly increased after aging. We conclude that the flavor of top round can be improved by aging.

This research was conducted to estimate the effect of packaging methods on the color and taste-related precursors in Hanwoo (Korean cattle) beef during aging. Following packaging with vacuum (VACP), low oxygen-modified atmosphere (LOMAP; 0% O2/20% CO2/80% N2) or vacuum skin+LOMAP (VSP+LOMAP), the loins and top rounds were aged at 2℃ for 14 days and lipid oxidation (TBARS content), surface color, glucose and lactate contents were measured. TBARS and glucose contents were not different by packaging methods in both loins and top rounds. The a* (redness), b* (yellowness) and C* (chroma) values were higher (p<0.05) in VACP-aged beef as compared to the other beef. Lactate content was significantly higher (p<0.05) in both LOMAP- and VSP+LOMAP-aged beef than in VACP-aged beef at day 14 of aging. These findings suggested that VACP was the most effective in maintaining color stability but LOMAP was more effective in maintenance of some taste-related precursor compared to VACP.

한반도 동남 지역에서 고농도 오존이 발생한 사례에 대해 NOx에 대한 오존의 수반민감도를 살펴보았다. 사례일에 지배적이었던 국지 순환과 고농도 오존을 모의하기 위해 WRF-CMAQ 모델을 사용하였다. 수반민감도 분석을 위해 CMAQ의 수반 모델을 적용하였다. 본 연구의 목적은 고농도 오존에 주변지역이 미친 영향을 살펴본 수용지 중심의 민감도 분석이다. 또한, 행정 구역별 기여도를 정량적으로 산정하였는데, 대구를 수용지로 하는 민감도 분석 결과 영향지역은 대구에 인접하여 포항으로 이어지는 영역과 남동쪽으로 떨어진 넓은 지역으로 나타났다. 첫 번째 영역은 고농도 사례일 당일에 배출된 NOx의 민감도가 주로 나타났고 두 번째 영역은 전 날 배출에 의한 영향이었다. 반면, 부산을 수용지로 한 경우 사례일 당일 주간의 해풍의 영향으로 같은 날의 NOx 배출 효과 보다는 전 날 배출되었던 농도에 대한 민감도가 더 중요하였다. 민감도 영향지역에 대한 단면도 분석 결과 지표부근의 NOx 수송과 함께 상층에서 이류되는 영향도 중요하였다.

The objective of this research was to evaluate the changes of water-soluble flavor precursors in loin and top round from Hanwoo (Korean cattle) beef during aging at 2℃ for 14 days. The glycogen, glucose and lactate contents were not significantly influenced by beef parts and aging. Among nucleotide-related compounds, inosine 5'-phosphate (IMP) and inosine contents were significantly (p<0.05) lower in loin compared with top round but hypoxanthine content was not significantly different between beef parts. Moreover, during aging, IMP content significantly (p<0.05) decreased while inosine and hypoxanthine contents significantly (p<0.05) increased. It is concluded that aging highly affected the nucleotide-related compounds among water-soluble flavor precursors in loin and top round from Hanwoo.

The study was focused to investigate the effect of nitrosodimethylamine (NDMA) formation due to nitrosamine (NA) precursor and/or inhibitor addition to Kimchi during the fermentation of Kimchi at room temperature (16±2℃). The addition of nitrite and dimethylamine (DMA) to Kimchi showed the average 32-fold (21.3-113.9 ug/kg) and 9-fold (1.3-40.3 ug/kg) higher NDMA formation than control (0-5.6 ug/kg), respectively. Also, the addition of both nitrite and DMA resulted in the increase of NDMA formation to average 42-fold (39.4-155.7 ug/ kg) higher than control. On the other hand, the addition of 4 mM ascorbic acid to Kimchi with nitrite and DMA inhibited the formation of NDMA down to 71.3% of control. However, the addition of cysteine and erythorbic acid affected no inhibition to NDMA formation during the test. The addition of sodium sulfite increased NDMA formation. Accordingly, this showed that the amount of ascorbic acid generated during Kimchi fermentation played an important inhibition role for NA formation.

규질이암의 열처리 및 산 침출이 소듐 실리케이트나 규산 수용액과 같은 실리카 전구물질 순도에 미치는 영향을 연구하였다. 규질이암의 열처리 온도, 산 침출시 염산 농도 및 황산 농도를 변화시키며 전구물질 내에 실리콘 함량을 최대한 높이면서 에너지 및 화학약품의 소모는 최소화하는 조건을 구하였다. 열처리는 600℃, 산 침출은 1.56 M의 염산만 사용하였을 경우 최적이었다. 소듐 실리케이트와 규산 수용액의 실리콘 순도는 각각 최대 99.2%와 99.5%였다.