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Please use this identifier to cite or link to this item: http://hdl.handle.net/11133/612

Title: においの強度と濃度の間の相関に関する考察(第5報) : 成分濃度による,混合臭の嗅覚強度の算出
Other Titles: ニオイ ノ キョウド ト ノウド ノ アイダ ノ ソウカン ニカンスル コウサツ ダイ5ホウ : セイブン ノウド ニヨル コンゴウシュウ ノ キュウカク キョウド ノ サンシュツ
An Attempt to Relate the Gross Intensity of a Compound Odor to the Total Concentration of Ingredients (V) : Calculation of the Gross Intensity in Terms of the Ingredient Concentrations
Authors: 佐野, 惈
佐野, 愛知
坪井, 勇
SANO, Isamu
SANO, Aichi
Issue Date: 31-Mar-1982
Publisher: 愛知工業大学
Abstract: Two methods of calculating the gross intensity of a compound odor in terms of the concentrations of its ingredients were described; the one (say, a weighted-value summation method) employs Eq. (1) which was derived by the present authors, and the other (say, a reduced-value estimation method) is one that has been reported elsewhere. The availability of the two methods was examined by applying them to the data of a field survey for the air around a kraft mill; according to gas-chromatographic analysis, the air carried a variety of sulfur-containing compounds such as hydrogen sulfide, methyl mercaptan, methyl sulfide and dimethyl disulfide. The findings can be summarized as follows. (1) A good coincidence was obtained between the intensities calculated by Eq. (1) and those measured through olfactory sense in the course of field survey. (2) The intensities calculated by the reduced-value estimation method were, in general, slightly higher than those by the weighted-value summation method. In passing, Eq. (1) might be considered to be applicable only to a special case where the odor is composed of the ingredients having similar composition; on the other hand, Eq. (2) being of generality, it contains the fraction of the surface of olfactory organ available to each of the ingredients. So, by utilizing Eq. (2), the fractions were appraised for the ingredients of the above-said sulfur-containing odor, the result being such that they are of the order of something like (10)^<-1> or smaller.
URI: http://hdl.handle.net/11133/612
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