• IEMEK Journal of Embedded Systems and Applications
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• v.11 no.4
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• pp.201-208
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• 2016

Non-volatile counter is a counter that maintains the value without external power supply. It has been used for the applications related to warranty issues to count and record certain events such as power cycles, operating time, hard resets, and timeouts. It has been conventionally implemented with volatile memory-based counter and battery backup or non-volatile memory such as EEPROM. Both of them have a lifetime issue due to the limited lifetime of the battery and the endurance of the non-volatile memory cells, which incurs significant redundancy in design. In this paper, we introduce a hybrid architecture of volatile (SRAM) and non-volatile memory (EEPROM) cells to achieve required lifetime of the non-volatile counter with smaller cost. We conduct a design space exploration of the proposed hybrid architecture with the parameters of various kinds of non-volatile memories. The analysis result shows that the proposed hybrid non-volatile counter can extend the lifetime up to 6 times compared to the battery-backup volatile memory-based implementation.

• Korean Journal of Pharmacognosy
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• v.8 no.2
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• pp.69-72
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• 1977

The investigation is involved with the development of the new method of decoction preparation in order to prevent the loss of volatile oil from crude drugs. Volatile oil in crude drug containig volatile oil ranged from 1 to 2.2% in content. Volatile oil content in crude drung prescription which main component is a crude drug containing volatile oil was $0.11{\sim}0.39\;ml$. It was found that traditional method of decoction preparation has caused to lose almost all of the volatile oil. Application of method of Pharmacopoea (Kp II) for the preparation of decoction prevented the loss of volatile oil from one half to two-third of its content. The method of Pharmacopoea to which air condenser was attached could completely prevented the loss of volatile oil from the preparation.

• Transactions of the Korean Society of Automotive Engineers
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• v.17 no.5
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• pp.67-73
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• 2009

Recently, Europe decided to start the regulation of diesel engine nanoparticles because of its well known adverse health effects. The diesel nanoparticles can be classified as solid carbon particles and volatile particles. The volatile particles generates during dilution process by condensation of gas phase volatile compounds such as hydrocarbon. The new nanoparticle regulation considers only solid particles because of difficulty of measurement of volatile particles. The aim of this study is to suggest a proper dilution method that prevent the volatile particle generation. As a result, it is found that the $1^{st}$ dilution air temperature should be above $120^{\circ}C$ in order to prevent volatile particle generation effectively. It is also found that the volatile particles can be removed effectively in the evaporation tube by the increase of evaporation tube temperature. But when exhaust gas is hot enough (>$190^{\circ}C$, in this study) and it is diluted in the first diluter with high temperature air (>$120^{\circ}C$), removal phenomenon of volatile particles by increasing of evaporation tube temperature can not be seen. It means that there are no volatile particles in the diluted exhaust gas. Additionally, dilution ratio is not an important factor for volatile particle generation compared with dilution air temperature or evaporation tube temperature.

• Journal of Environmental Health Sciences
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• v.37 no.3
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• pp.193-200
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• 2011

Objective: The purpose of this study is to compare and analyze the level of exposure to volatile organic compounds for different kinds of households in apartments or houses and analyze the relation between atopy-related symptoms and concentration of volatile organic compounds in order to improve indoor air quality and start to build a process to prevent environmental diseases. Method: From July 2010 to November 2010, TVOC concentration levels were measured and analyzed in 402 general households and 236 weak households, totalling 638 households. Residents were asked to fill out a survey on environmental disease. All resources were analyzed using SPSS 12.0 program. Result: In comparing the differences in concentration levels of volatile organic compounds for different types of households, including existing apartments and houses, the type of housing did not affect the concentration level of volatile organic compounds, but the relevance with skin trouble, diagnosed atopy, and atopy systems all had statistical similarities. Moreover, above-limit volatile organic compounds showed statistical relevance with amount of ventilation, time of construction, skin trouble, diagnosed atopy and atopy symptoms. Conclusion: The study concludes that as the time of construction recedes further into the past and as the amount of ventilation is higher, the exposure level to volatile organic compounds was lower and the group that were suffering from atopy symptoms had higher exposure to volatile organic compounds.

• Mycobiology
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• v.32 no.2
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• pp.102-104
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• 2004

Antifungal activities of volatile vapours of essential oils were investigated. Volatile vapours of test essential oils except Cedar-wood and Pachouri showed inhibitory activity against test fungi. Volatile vapours of Birch essential oils exhibited fungistatic activity against dermatophytic filamentous fungi while others did fungicidal activity. Spores of dermatophytic filamentous fungi are more susceptible to volatile vapours of essential oils than mycelia.

• The Korean Journal of Food And Nutrition
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• v.13 no.1
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• pp.45-52
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• 2000

In order to select the optimum ethanol concentration for extraction of volatile components in cinnamon, the dried cinnamon was extracted with water and 30∼90% ethanol. The volatile components of cinnamon extracts were isolated by the simultaneous distillation extraction method using Likens and Nickerson's extraction apparatus, and analyzed by GC-MS. In cinnamon bark powder 45 components were detected and 21 components were identified. The major component of cinnamon bark powder was cinnamic aldehyde. In water extract of cinnamon, volatile components were not extracted sufficiently. The volatile components of cinnamon were increased with the increment of ethanol concentraction upto 70%. The volatile component of 70% ethanol extract showed similar pattern and amount to cinnamon bark powder. But in 90% ethanol extracts, the number and amount of volatile component were reduced. The above data suggested that 70% ethanol was the most effective solvent for volatile components extraction of cinnamon.

• Korean journal of food and cookery science
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• v.18 no.3
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• pp.365-371
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• 2002

This study was performed to find the changes in volatile sulfur compounds of garlic under various cooking conditions. The volatile sulfur compounds of garlic were identified with GC and GC/MS. The results of the study were summarized as follows : Chopped garlic boiled for 30min and 60min had more volatile sulfur compounds than that of fresh garlic, while 2-vinyl-4H-1,3-dithiin decreased by boiling. Whole garlic boiled for 30min and 60min had less volatile sulfur compounds than that of fresh garlic, while allyl methyl trisulfide diallyl trisulfide increased by boiling. Analyzing the change of volatile sulfur compounds under cooking methods, the order that showed more volatile sulfur compounds was as follows : grilling ＞ frying ＞ steaming ＞ boiling > microwave oven cooking > pressure cooking.

• Korean journal of food and cookery science
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• v.19 no.1
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• pp.17-23
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• 2003

This study was performed to find the changes in volatile sulfur compounds of garlic under various storage conditions. The volatile sulfur compounds of garlic were identified with GC and GC/MS. Analysis on the detected volatile sulfur compound of garlic which is known to have medical effect was performed while storing for two days at room temperature and for 1, 3 and 7 days at 4$^{\circ}C$ and -18$^{\circ}C$, respectively. The results of the study were summarized as follows : Total amount of 7 volatile sulfur compounds was the highest in the sample stored at room temperature for one hour. During the storage of 1, 3 and 7 days at -18$^{\circ}C$, chopped garlic contained more of volatile sulfur compounds than under any other storage conditions and the amounts of 7 volatile sulfur compounds increased gradually during the storage of chopped garlic.

• Food Science of Animal Resources
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• v.29 no.5
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• pp.579-589
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• 2009

This study was conducted to investigate the effects of heating, fiber type used in solid-phase microextraction (SPME, two phase vs three phase) and storage time on the volatile compounds of porcine M. longissimus dorsi (LD). Volatile compounds were measured using a gas chromatography and mass spectrometry (GC/MS) with a quadrupole mass analyzer. Among the volatile compounds identified, aldehydes (49.33%), alcohols (24.63%) and ketones (9.85%) were higher in pre-heated loins ($100^{\circ}C$/30 min), whereas, alcohols (34.33%), hydrocarbons (22.84%) and ketones (16.88%) were higher in non-heated loins. Heating of loins induced the formation of various volatile compounds such as aldehydes (hexanal) and alcohols. The total contents of hydrocarbons, alcohols, and carboxylic acids were higher in two phase fibers, whereas those of esters tended to be higher in three-phase fibers (p<0.05). Most volatile compounds increased (p<0.05) with increased storage time. Thus, the analysis of volatile compounds were affected by the fiber type, while heating and refrigerated storage of pork M. longissimus dorsi increased the volatile compounds derived from lipid oxidation and amino acid catabolism, respectively.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.3
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• pp.427-431
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• 2002

The purpose of this work was to study the effect of roasting temperature on the production of volatile compounds in Chinese-style pork jerky. The pork jerky was roasted by far-infrared grill at $150^{\circ}C$ or $200^{\circ}C$ for 5 min. The analysis of volatile compounds using a Likens-Nickerson apparatus coupled to a gas chromatograph and a mass spectrometer enabled us to identify 21 volatile compounds. The results showed that the volatile compounds coming from pork jerky can be divided into two groups in accordance with their possible origins. The first group of volatile compounds derived from oxidation of lipid included hexanal, ethylbenzene, nonanal, benzaldehyde, 2,4-decadienal, 1-octen-3-ol, octadecanal, and 9-octadecenal. The second group of volatile compounds generated from degradation of natural spices included 1,8-cinene, 4-terpineol, ${\alpha}$-terpineol, e-anethole, methyl-eugenol, panisaldehyde, elemol, eugenol, methyl-isoeugenol and myristicin. Significant differences (p<0.05) were found between 2 different roasted temperatures at levels for all volatile compounds.