The electrolytic reduction of a spent oxide fuel involves liberation of the oxygen in a molten LiCl electrolyte, which is a chemically aggressive environment that is too crosive for typical structural materials. Therefore, it is essential to choose the optimum material for the process equipment for handling a molten salt. In this study, the corrosion behavior of pyro-carbon made by CVD was investigated in a molten LiCl-Li2O salt under an oxidation atmosphere at 650˚C and 750˚C for 72 hours. Pyro-carbon showed no chemical reactions with the molten salt because of its low wettability between pyro-carbon and the molten salt. As a result of XRD analysis, pyro-carbon exposed to the molten salt showed pure graphite after corrosion tests. As a result of TGA, whereas the coated layer by CVD showed high anti-oxidation, the non-coated layer showed relatively low anti-oxidation. The stable phases in the reactions were C(S), Li2CO3(S), LiCl(l), Li2O at 650˚C and C(S), LiCl(l), Li2O(S) at 750˚C. Li2CO(S) was decomposed at 750˚C into Li2O(S) and CO2(g).

The main aim of this study was to investigate side dishes served to guests of head families (Jong-ga) in Korea. In order to conduct of this research, we analyzed two books published by the Rural Development Administration (RDA) on the foods and the stories from head families: "Sharing beyond succession, stories and foods from the head families" and "Aesthetics of Serving". The total number of head families serving foods to guests was 10: 5 from Gyeongsangbuk-do, 2 from Jeollanam-do, 1 from Gyeonggi-do, 1 from Gyeongsangnam-do, and 1 from Chungcheongbuk-do. We classified the foods into 7 categories, staple dishes, side dishes, rice cakes, desserts, beverages, alcoholic beverages and others, on the basis of previous studies. Most foods served to guests were side dishes (119). These were further classified into 14 categories: Guk Tang, Namul, Hwe, Bokkeum, Mareunchan, Gui, Jorim, Pyeonyuk Jokpyoen Suran, Jiim Seon, Jeon Jeok, Jangajji, Kimchi, Jeotgal Sikhae and Jang. The most common side dish was Jangs (17), served by 8 head families. The next most common side dishes were Marenchan (15), Jeon Jeok (14) and Kimchi (11).

본 연구에서는 고정자와 회전자에 의해 발생하는 전단력(Shearing force)을 이용한 선박용 연료유 균질기(Homogenizer) 개발에 관한 연구를 수행하였다. 균질기의 균질화 및 미립화 정도에 대한 성능을 조사하기 위하여 IFO 380 cSt Bunker-C 시료에 전처리(Pre-treatment)를 시행하였다. 전처리한 시료의 슬러지(Sludge) 저감 효과를 확인하기 위하여 유청정기(Oil purifier)를 이용하였다. 실험결과 균질기로 전처리한 시료에서 슬러지양이 약 13 % 감소하는 것을 확인하였다. 또한, 전처리 후 유청정한 시료를 실제 보일러 시스템에서 연소시켜 CO가 감소하는 연소특성 경향을 확인하였다. 이와 같은 결과를 통해 개발된 선박용 연료유 균질기를 실선에 적용할 경우 연료비 및 운항비용 절감 효과가 있을 것으로 판단된다.

This study was to examine Kwa-Jung-ryu, a traditional Korean confectionery, made by head families. We examined the materials and recipes of Kwa-Jung-ryu, which were classified into Yumilgwa, Yugwa, Jeonggwa, Dasikgwa, Yeot-Gangjeong, Dang (Yeot), and others. There were 13 head families that introduced Kwa-Jung-ryu, two each from Gyeonggi-do, Jeolla-do, and Chuncheong-do, and seven from Gyeongsang-do. There are 33 types of Kwa-Jung-ryu, which averages to about 2.5 types per family. But the Pungsan Ryu, Yeoju Lee, and Andong Kwon families introduced the most Kwa-Jung-ryu with 5 types each. The most popular types of Kwa-Jung-ryu were Yumilgwa, introduced by 7 families (Yakgwa by 6 and Maejakgwa by 1), then Jeonggwa by 6 families (Jeonggwa by 3, Pyeon-gang by 1, and Jeonggwa and Pyeon-gang by 2), and Dasikgwa and other Kwa-Jung-ryu by 5 families (Gotgam-mari by 4 and Seopsansam by 1). Classifying Kwa-Jung-ryu by recipe, the most frequently introduced were 8 types of Jeonggwa-ryu, 7 types of Yumilgwa, 5 types of Dasikgwa, 3 types of Yeot-Gangjeong and Dang (Yeot), and 2 types of Yugwa.

To manage, sort, and grade fishery resources, it is necessary to measure their morphometric characteristics. This labor-intensive task involves performing repetitive operations on land and on a research vessel. To reduce the amount of labor required, a vision-based automatic measurement system (VAMS) for the measurement of morphometric characteristics of flatfish, such as total length (TL), body width (BW), and body height (BH), has been developed as part of a database management system for fishery resources management. This system can also measure the mass (M) of flatfish. In the present study, we describe a morphological image processing algorithm for the measurement of certain characteristics of flatfish. This algorithm, which involves preprocessing, edge pattern matching, and edge point detection, is effective in cases where the flatfish being measured has a deformed tail and is randomly oriented. The satisfactory performance of the proposed algorithm is also demonstrated by means of experiments involving the measurement of the BW, TL and BH of a flatfish when it is straightened (BW : 117mm, TL : 329mm, BH : 24.5mm), when its tail is deformed, and when it is randomly oriented.

한강 하구 해역에서 2010년 4월부터 2011년 11월까지 총 9회에 걸쳐 출현한 생물은 5 분류군 61과 126종이었다. 갑각류는 18과 34종, 두족류는 3과 5종, 어류는 35과 79종으로 분류되었으며, 그 외 종단위로 분류되지 않은 자포동물류인 해파리류와 포유류에 속하는 상괭이가 출현하였다. 한강 하구 해역의 출현종의 대부분은 어류와 갑각류로 구성되었다. 연구기간동안 주된 우점 종은 그라비새우, 꽃게, 밀새우, 갯가재 등이었으며, 어류로는 웅어와 싱어이었다. 우점한 6종에 대한 체장조성 및 평균체장을 살펴보면, 하나 이상의 체장모드를 가지는 것으로 나타났다. 하나 이상의 모드를 가지는 것은 한강 해역에 출현하는 종들이 일정시기 또는 일생동안 한강 하구 해역에서 서식하며, 산란장 또는 성육장으로 이용하고 있다는 것을 반영한다. 한강 하구 해역중 강과 가장 가까운 정점인 더리미에서는 민물어류가 출현하였으며, 홍수 등 담수의 대량 방류 시기와 조사 시기가 일치하는 경우에 민물어류가 하구 해역에서 채집되는 것으로 생각된다. 연도별 정점별 종조성을 이용하여 주성분분석을 실시하였다. 그 결과 종조성은 조사시기별 정점별 차이를 나타내었다.

Seasonal variation in species composition and abundance of fish assemblage in the north coast (NC: Ayajin) and central coast (CC: Hupo) of the East Sea were calculated using samples collected by trammel net during 2011-2012. A total of 20 species from NC and 17 species from CC were collected. Of the fishes collected, the dominant fish species were Glyptocephalus stelleri and Careproctus rastrinus in the NC, and Dasycottus setiger and G. stelleri in the CC. These 2 fishes accounted for 71.7% and 81.0% of the total number of individuals collected in the NC and CC, respectively. The number of fish species, number of individuals, biomass and species diversity indices fluctuated with the seasons. The cluster analysis and non-metric multidimensional scaling (MDS) based on Bray-Curtis similarity revealed that the fish assemblages classified into north and central groups. Analysis of similarity percentages of species contributions (SIMPER) indicated that most individual of G. stelleri and Gadus macrocephalus contributed to north group, and D. setiger and G. stelleri in central group, whereas 15 species contributed to 90% of the dissimilarity.

이 연구에서는 친환경 선박용 재료로 각광받는 탄소나노물질에 대하여 실험적 연구를 수행하였다. 탄소나노물질의 합성을 위한 열원으로서는 대향류 메탄 화염을 이용하였다. 탄소나노물질 합성을 위한 촉매로서는 페로센을 사용하였다. 합성 특성을 파악하기 위한 주요 파라메타로는 대향류 메탄 화염에 수소의 혼합 비율과 샘플링 위치를 변화시켰다. 탄소나노물질의 성향은 SEM과 TEM 이미지를 이용하여 결정되었다. 실험 결과로서는 수소의 혼합 비율이 증가할수록 탄소나노물질의 생성이 잘 이루어졌다. 또한 대향류 메탄 확산화염 내 탄소나노튜브의 생성을 위한 적정 온도로는 1500 K 정도가 적당하다는 것을 알 수 있었다.

PURPOSES : Hot-mix asphalt(HMA) concretes show a trend of strength increase at low temperature due to binder stiffness increase, but strength decrease below a ceratin low temperature. This is due to the differential thermal contraction(DTC) which is induced by a significant difference in coefficients of thermal contraction between aggregate and asphalt which is coated around the aggregate. This DTC damage is well known to occur in HMA concrete, but is not yet investigated in warm-mix asphalt(WMA) concretes. METHODS : To evaluate DTC damage on WMA in this study, the flexural strength(Sf) of WMA concretes, which were produced at 30~40℃ lower temperature, was evaluated in comparison with that of HMA at -5, -15 and -25℃. RESULTS : Most of WMA and HMA mixtures showed flexural strength increase down to -15℃ and decrease below -15℃. this type of strength reduction below -15℃ can e explained as the effect of differential thermal contraction that is a consequence of the large difference in coefficients of thermal contraction between aggregate and asphalt. the property reduction of WMA is similar the result of previous works dealt with HMA mixtures. CONCLUSIONS : Even though there is some differences by materials used, the WMA concretes showed a significantly lower DTC damage than HMA concrete at low temperature at α=0.05 level.

The purpose of this study was to develop an evaluation indicator for the industrialization of local cuisine. We conducted a literature study, interviews with experts, and a Delphi survey. The resulting evaluation indicator was divided into four groups and nine sub-groups. The four groups were locality, taste and functionality, industrial base, and business value. The nine sub-groups were traditionality, regionality, eating quality, nutrition and functionality, condition of development, technological level, rights and policy, marketability, and ripple effects. Also 22 items were created as indicators for evaluating classes ; historicity, sustainability, rarity, awareness of local resident, the number of similar restaurant, appearance, taste, nutritional balance, health functionality, availability of raw materials, suitability of environmental exchange of market, standardization of recipe, simplification of recipe, storability, intellectual property rights, government's policy, appropriacy of price, popularization, possibility of franchise, globalization, improvement of local image, vitalization of local economy. The four most important classes corresponded to one of the four groups. These classes were sustainability, taste, state (local autonomy) policy, vitalization of local economy. The implications of this study are that the possibility of industrializing the local cuisine of each region can be evaluated and applied. Moreover, these indicators could promote the discovery of local cuisines, support planning for the commercialization of local cuisine.

Since the Bovine sequencing and HapMap projects, there have been millions of genetic variations particularly including single nucleotide polymorphisms (SNPs) available throughout the cattle genome. While cataloguing substantial amounts of SNPs, copy number variation (CNV) has recently become getting great attention as an another form of genetic variation which is extensively distributed across the cattle genome. As it has been well known that CNVs can account for substantial proportions of phenotypic variance in other species including human, CNVs are highly expected to explain genetic variations of diverse economically important traits in cattle. Currently, two main approaches such as hybridization-based microarray and massively parallel sequencing-based method have been successfully applied to detect CNVs throughout the cattle genome. Although there is obvious difference of capabilities to detect genome-wide CNVs at fine scales between different platforms applied, all currently completed investigations exhibited that CNVs are extensively spread throughout the cattle genome as observed in other species. Despite these successes, there are still severe lacks of researches to identify multiple levels of CNVs from diverse cattle or multiple individuals, suggesting that there are a number of CNVs remained undiscovered. Furthermore, there are almost few investigations available to elucidate how each CNV is associated with traits of interest in cattle, so such functional study should be followed along with saturating most of potential CNVs on cattle genome.

Stearoyl-CoA desaturase (SCD1) gene plays important role in fatty acid composition. In order to find marker-assisted selection (MAS) for improving the economic trait, this study was performed to identify the 878T>C single nucleotide polymorphism (SNP) on SCD1 gene. Three genotypes (CC, CT, and TT) were detected in 878T>C SNP of SCD1 gene from 103 Hanwoo population by polymorphism chain reaction-restriction fragment length polymorphism (PCR-RFLP) and economic traits were analyzed by general linear model. The frequency of allele C and T was 0.534 and 0.466, also the genotype frequency of CC, CT and TT was 0.252, 0.563, and 0.184, respectively in the Hanwoo population. The TT genotype of SCD1 gene showed a significantly higher measures (p<0.05) of carcass weight (CW) than CT, CC genotype. No significant association was detected between genotype and other economic trait (marbling, backfat thickness, and longissimus muscle area) in this study. The results revealed that SCD1 gene 878T>C SNP could be useful for effective MAS to increase the economic quality in Hanwoo population.

본 연구는 창원지역 반도체소자 공장 1개소 2,000명 근로자 중 2001년부터 2011년까지 10년간의 사업장 물리치료실을 방문한 환자 중에서 질환부위가 근골격계질환 발생 부위에 해당되는 근골격계관련 발생 질환자 61명을 대상으로 하여, 관련 질환자가 노동부고시 11개 부담작업 범위(2003-24호)에 해당되는 작업에 얼마만큼 종사하는가를 분석하여 11개 부담작업의 범위 및 측정방법에 대한 개선안을 도출할 것을 목적으로 한다.

This study was investigated to determine the contamination levels of total aerobic bacteria, coliform group, E. coli and food-borne pathogens of side dishes from 2 traditional markets (100 samples) and 2 super markets (100 samples) located on Ulsan. The levels (range) of total aerobic bacteria was 4.75 log CFU/g (1.60~6.92 log CFU/g) in traditional market and 4.62 log CFU/g (2.00~6.46 log CFU/g) in super market, respectively. Coliform was detected in 64 and 66 samples sold at traditional markets and super markets, respectively. E, coli was detected in 4 and 6 samples sold at traditional markets and super markets, respectively. The food-borne pathogens, namely Bacillus cereus and Listeria monocytogenes were detected in 1 sample sold at traditional markets, respectively, and Bacillus cereus was detected in 4 samples sold at super markets. However, other pathogens such as Salmonella spp., Shigella spp., Vibrio parahaemolyticus, Yersinia enterocolitica, Clostridium perfringens, Camphylobacter jejuni and Pathogenic E. coli were not detected. The Saengchae and Seasoned Jeotgal were relatively vulnerable compared to the others in the food-borne pathogens.