Multivalent ions in natural aqueous solutions—such as seawater, brackish water, and freshwater—can negatively affect the performance of ion exchange membranes (IEMs) used in electrochemical energy and environmental devices. In this study, a pore-filling cation exchange membrane (CEM) permeable to multivalent ions was fabricated to minimize performance degradation caused by such ions. To achieve this, multilayer pore-filling CEMs were prepared by performing two impregnation processes using monomer electrolyte solutions of different compositions (varying deionized water content and monomerto- crosslinker ratios). As a result, a highly crosslinked electrolyte polymer formed on the internal side of the CEM, while a low-crosslinked polymer formed on the external side. Due to the presence of the low-crosslinked outer polymer layer, the multilayer pore-filling CEM exhibited a smaller increase in resistance caused by Mg2+ ions. Furthermore, based on the correlation between permselectivity and resistance measured in a 0.45 M NaCl + 0.05 M MgCl2 solution, which simulated the Mg2+ concentration in seawater, an optimal structure of multilayer pore-filling CEM was identified, and it exhibited a minimized increase in resistance and a permselectivity of over 90 %.

This study aimed to develop processed foods that can be tailored to the tastes of consumers in countries to enter domestic and foreign markets utilizing fresh Korean pears, in which the consumption is decreasing. A survey was also conducted on three types of samples (pear jelly, pear rice cake, and pear muffin). As a result, both Korean and Chinese women aged in their 20s preferred pear muffins the most among the pear products evaluated. Pear jelly and rice cake were preferred by Chinese consumers because of their sweet taste (p<0.05). Pear rice cakes were preferred because of their texture (p<0.05). Pear muffins were not significant in all items except for odor/flavor and sweetness, but Korean consumers had a high preference for them and showed a significant preference for colors (p<0.05). Pear muffins were most familiar to both Korean and Chinese consumers showing a high willingness to purchase. An analysis of the preference inducement factors of consumers in each country of the three processed foods containing pears using Check-All-That-Reply (CATA) showed that the consumers of both countries preferred the ‘pear odor/flavor’ characteristics of pear jelly, and that pear rice cakes were preferred by Chinese consumers compared to Korean consumers. Pear muffins were preferred by Korean consumers. Overall, pear muffins are the product expected to be most suitable for female consumers in Korea and China aged in their 20s.