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22대 대한민국 국회 국회정보길라잡이 국회의원검색
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정보검색

소장정보 검색

국회도서관 홈으로 정보검색 소장정보 검색
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논문요약 14

제1장 서론 16

제2장 환원황화합물의 열탈착 분석조건에 대한 최적화 평가 19

2.1. 재료 및 방법 19

2.1.1. 표준물질 19

2.1.2. 분석시스템의 구성 19

2.1.3. 연구방법 20

2.2. 결과 및 고찰 21

2.2.1. 정량 및 QA 21

2.2.2. RSC의 주입시간 변화와 열탈착 회수율의 관계 22

제3장 환원황화합물의 열탈착 분석기법과 감도의 경시변화 및 재현성 평가 34

3.1. 실험 방법 34

3.1.1. 표준물질 35

3.1.2. 분석시스템의 구성 및 운전 35

3.2. 결과 및 고찰 36

3.2.1. 외부검량 결과의 비교 37

3.2.2. 내부 검량결과의 비교 40

제4장 음식물 부패와 환원황화합물의 발생특성 평가: 적용사례1 51

4.1. 실험방법 51

4.1.1. 표준물질 51

4.1.2. 부패실험 환경조성 51

4.1.3. 시료채취 및 분석시스템의 구성 52

4.1.4. 연구방법 53

4.2. 결과 및 고찰 53

4.2.1. 음식물의 종류별 악취물질의 발생경향 53

4.2.2. 시간의 흐름에 따른 악취물질의 발생경향 54

4.2.3. 환원황 성분의 농도와 악취세기의 관계 55

제5장 도심 하수관거에서 발생하는 환원황화합물의 배출특성 평가: 적용사례2 62

5.1. 실험방법 62

5.1.1. 대상 악취물질 62

5.1.2. 시료채취 62

5.1.3. 분석시스템의 구성 및 실험방법 63

5.2. 결과 및 고찰 64

5.2.1. 성분 별 악취물질들의 발생 경향 및 악취강도 비교 64

5.2.2. 악취물질 발생의 경시변화와 악취강도 특성비교 66

제6장 결론 76

참고문헌 79

Abstract 86

List of Tables

Table 1. Basic information of RSC standard used in this study 24

Table 2. Compilation of GC-PFPD instrumental set-ups and correspondingexperimental conditions for RSC analysis in this study 25

Table 3. Evaluation of relative standard error (RSE) by triplicate analysis of a 10 ppb standarda and detection limit (MDL) by repetitive analysis of a 10 ppbstandardb(이미지참조) 26

Table 4. Comparison of RSC supplied as standard and the quantity of RSC determined by GC/TD 28

Table 5. Recovery rate of RSC as a function of RSC standard concentrationand sample loading volume 29

Table 6. Basic information on two types of RSC standards used in this study 42

Table 7. An experimental design for RSC calibration experiments usingstandards prepared at two different concentration levels 43

Table 8. Comparison of RSC calibration reproducibility by relative standarddeviation (RSD (%)) of response factors derived by 3 types of calibration 44

Table 9. A list of RSC pollutants in this study 57

Table 10. Information of decaying food samples and sampling conditions forthe analysis 57

Table 11. Information of three approaches used for the conversion ofconcentration into odor strength indices 58

Table 12. A list of target odorants investigated in this study 68

Table 13. Information of sample collection intervals and the correspondingenvironmental conditions in this study 69

Table 14. Comparison of individual odorant concentrations determined fromeach individual measurement (n=15) over the entire study period 70

List of Figures

Figure 1. An experimental set-up for the RSC analysis by the combination ofGC/PFPD and AS/TD system 30

Figure 2. A Chromatograph of 5 RSC standards: (a) 40 mL of 50 ppb standardand (b) 1,200 mL of 100 ppb standard (at 25℃ and 1 atm) 31

Figure 3. Comparison of RSC recovery rates as a function of RSC standard gasvolume (at a fixed concentration) 32

Figure 4. Comparison of RSC recovery rates as a function of RSC standard gasvolume (at a fixed volume) 33

Figure 5. Comparison of FSC-based calibration results (response factor: RF) of low concentration standard (10, 20, 50 and 100 ppb) as a function ofstandard concentration 45

Figure 6. Comparison of FSC-based calibration results (response factor: RF) of high concentration standard (100, 200, 500 and 1000 ppb) as a function ofstandard concentration 46

Figure 7. Comparison of FSV-based calibration results (response factor: RF) of low concentration standard (10, 20, 50 and 100 ppb) as a function ofsample loading volume 47

Figure 8. Comparison of FSV-based calibration results (response factor: RF) of high concentration standard (100, 200, 500 and 1000 ppb) as a function ofsample loading volumes 48

Figure 9. Comparison of internal calibration results (relative response factor: RRF) of low concentration standard (10, 20, 50 and 100 ppb) as a function ofsample loading volumes 49

Figure 10. Comparison of internal calibration results (relative response factor: RRF) of high concentration standard (100, 200, 500 and 1000 ppb) asa function of sample loading volumes 50

Figure 11. The picture of decaying food samples investigated in this study tests conducted function of time (0, 1, 3, 7 and 14 days) 59

Figure 12. Comparison of the mean RSC concentration levels between 3 foodtypes in terms of log (ppb) concentration 60

Figure 13. Emission concentrations of 5 RSC measured from 3 food types (Kimchi (KC), Fresh fish (FF), Salted fish (SF)) during the entire study period 61

Figure 14. Daily variations in odor summation terms between 3 food types ofKC, FF and SF 61

Figure 15. A picture of two stormwater catch basins for the collection of themajor odorants 72

Figure 16. Comparison of the mean emission concentrations and the associated OI values of 6 individual odorants measured from two stormwatercatch basins during the entire study period 73

Figure 17. Temporal changes in odorant concentration levels from twostormwater catch basins during the entire study period 74

Figure 18. Comparison of odorants concentration levels between 3 dailysampling intervals 75

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