The circumstances surrounding world ports have changed rapidly and port competition to attract cargoes has been increasing fiercely. Specifically, deploying large container vessels resulted fewer port visits and strategic alliance among liner shipping companies. Recently, many studies have worked for improving port competitiveness. However, these studies were limited to evaluation of only port competitiveness and few studies suggested strategies for reinforcing port competitiveness. Although implications of these previous studies are practically available to build policies for port, there have been very few academic studies such as identifying port competitiveness and port selection with related attributes for reasonable evaluation and analysis. Therefore, this study aims to classify the existing studies, which dealt with port selection problem, based on basic structure that was suggested by Murphy (1992). Furthermore, the conceptual definition will be carried out by comparison analysis in terms of time of study, type of data and methodology and decision factor of each study.

The phenomenon climate change has become a common scientific term these days. Many international efforts devoted to understand the climate change and its impact on different sectors such as agriculture, tourism, forestry, livestock, heritage, air composition and sea level rise. Climate and weather conditions are a good example of factors which need to suitable adaptations. This article is a review of several climate studies of current climate change in different fields, and it summarizes the current knowledge about this area. Climate experts/scientists are working to better understand future climate changes and how these effects will vary by time to time and place to place.

Peanut is one of the principal oil seeds in the world as a rich source of edible oil and protein. Peanut quality arises as a result of a complex interaction of genetic, physiological and biochemistry processes that produce the chemical composition of the peanut seed. The major factors influencing seed quality are degree of maturity and digging and drying, curing and storage as a series of harvesting. The end products, peanut butter, salted seed, confections, roasting stock and by-products are favored in world-wide because of their unique roasted peanut flavor, Literatures are reviewed mainly focusing on the physiological properties and nutritional quality of oil, protein and flavor in peanut. Chemical properties of protein and oil, and volatile flavor component in peanut seeds are studied. The objectives of this paper were to review and summarize the results obtained from the improving quality breeding program and evaluation of the chemical composition in peanut up to now.

인삼의 연작장해의 증상, 원인 및 방제법에 대하여 고찰하였다. 1. 연작장해의 증상은 인삼의 생장억제 근부에 의한 근수량 저하였으며 품질에는 영향을 주지 않았다. 2. 연작장해는 토양병원미생물과 인삼유체 분해산물의 식물에 대한 직접적인 독작용, 그리고 이들 유체 및 그 분해산물에 희한 토양내 전속화합물의 용해 또는 결합에 따른 전속이온의 식물에 대한 독작용 등이 상호 복합적으로 나타난 것으로 보인다. 3. 토양은 근부유발형과 근부억제형 토양으로 구분되며, 토양이화학성이 연작장해를 조장시키지는 않았다. 4. 연작장해의 방제법은 살균제에 의한 효과는 기대하기 어렵고, 훈증제(싸이론, 크로로피크린)를 처리하여 연작할 경우 고년근에서 근부병 발생이 심하기 때문에 훈증제와 길항미생물의 혼합처리가 효과적이다. 또 답전윤환이 가능한 논에서 3∼4년간 벼를 재배한 후 인삼을 연작하는 방법이 실용화되고 있다.

Peanut seeds are characterized by high oils and proteins with good quality, and are utilized as an edible oil source and a protein-rich food products. The end products, being peanut butter, salted seed, confections, roasting stock and other by-products are favored in world-wide because of their unique roasted peanut flavor. As with many other foods, interest in the composition and chemistry of peanut is largely a result of thier use as human food. Thus, a more complete knowledge of thier chemical and food quality and flavor properties is desired. Literatures are reviewed mainly focucing on the physicochemical properties and nutritional quality of oil, protein and flavor in peanuts. Chemical properties of protein and oil, and volatile flavor component in peanut seeds are studied extensively in view point of chemical and food nutritional value. But in crop base, the synthesis and genetic studies of the chemicals could not provide valuable informations on the breeding for quality improvement. Some essential amino acids are limiting in peanut seeds and the tocopherols are very important in oil stability and for dietary adequacy ratio in high linoleic acid peanut oil, but it is thought to be quite difficult to improve by breeding technique as their lack information of gene actions. However, the selections of high protein and oil, and some essential amino acids and linoleic acid rich genotypes could be helpful for the quality improving. Research studies are also needed to elucidate the relationships between flavor components and consumer perception of peanut flavor.