In this study, multilayered SnO nanoparticles are prepared using oleylamine as a surfactant at 165oC. The physical and chemical properties of the multilayered SnO nanoparticles are determined by transmission electron microscopy (TEM), scanning electron microscopy (SEM), energy-dispersive spectroscopy (EDS), X-ray diffraction (XRD), and X-ray photoelectron spectroscopy (XPS). Interestingly, when the multilayered SnO nanoparticles are heated at 400oC under argon for 2 h, they become more efficient anode materials, maintaining their morphology. Heat treatment of the multilayered SnO nanoparticles results in enhanced discharge capacities of up to 584 mAh/g in 70 cycles and cycle stability. These materials exhibit better coulombic efficiencies. Therefore, we believe that the heat treatment of multilayered SnO nanoparticles is a suitable approach to enable their application as anode materials for lithium-ion batteries.

About 30 percents of the energy produced by a gasoline engine is used to move a car, and nearly 70 percent is lost through waste heat. A thermoelectric generator module can harvest some of this waste heat. Thermoelectric power generation voltage and current according to the temperature change at high temperature part of thermoelectric module is increased. The reason is that the Bi-Te based thermoelectric module which is to recover waste heat of exhaust gas is increased according to high temperature. The maximum power of 5.1 Watt at 230℃ was generated at energy harvesting system using exhaust gas from internal combustion engine. Thermal power module temperature difference between both ends of the high temperature and low temperature section increases the maximum output power increases. The key factor of Thermoelectric power generation performance is the temperature difference between the both ends

The objectives of this study were to determine the recognition of food waste, school lunch leftovers and satisfaction toward school lunch in middle school students in Seoul. Four hundred students were surveyed beginning April, 2007. The results are summarized as follows. The primary means in which students learned about environmental pollution were 'video media' (54.7% males, 39.2% females) and 'by teachers' (23.2% males, 33.0% females). The primary effects on food habits after participating in the school lunch program were 'having a balanced diet' (23.3%) in the females, and 'decreased intake of junk food' (24.9%) in the males. The serving sizes for cooked rice, soup, and meat were higher in the females (3.46, 3.46, and 2,91, respectively) than the males (3.18, 3.29, and 2.73, respectively). The primary school lunch leftovers for one week were cooked rice (4.55), meat (4.35), kimchi (3.84), fish (3.60), vegetables (3.38), and soup (3.08). Importance-performance analysis of the school lunch meal indicated that good taste had high importance, but low performance. Nutritional balance, food safety, cleanliness of tableware and supplies, clean uniforms of employees, and cleanliness of the dining area had both high importance and performance.