The purpose of this study was to investigate the flavor characteristics of Gondre (Cirsium setidens Nakai) essential oil. The essential oil was isolated from the aerial parts of the plant by the hydrodistillation extraction method and analyzed by gas chromatography (GC) and GC-mass spectroscopy (MS). Seventy-eight (90.28%) volatile flavor components were identified in the essential oil from Gondre harvested in May. The major compounds were hexadecanoic acid (44.84%), phytol (15.57%), 6,10,14-trimethyl-2- pentadecanone (5.62%), and tertadecanoic acid (4.77%). Seventy (90.72%) volatile flavor components were identified in the essential oil from Gondre harvested in September. The major compounds were phytol (24.18%), 6,10,14-trimethyl-2-pentadecanone (15.59%), tetracosane (8.87%), 2-methyl eicosane (3.55%), 6,10,14-trimethyl-5,9,13-pentadecatrien-2-one (3.12%), dibuthyl phthalate (2.35%), and viridiflorol (2.33%). The flavor components of the essential oil from Gondre harvested in May and September were characterized by higher proportions of aliphatic fatty acids and terpene compounds, respectively.

The Wolseong Wooden moat is a unique example. Which is a vertical wall made of wood. It shows a changing point how to make the wall by digging a hole and stacking stones vertically. This study tried to to make a assumption about the construction process of the wooden structure found in the Wolseong pit moat. I sorted out wooden elements and then analyzing these features and compared with the results of the excavation. After I made 3D modelling in the order to it was made. This moat is not only a function of digging up the ground to trap water, but also a technique of building structures to maintain walls. It is a valuable material that can show the woodworking engineering techniques of the Silla Dynasty.

This study investigated the volatile flavor components of the essential oil from Chrysanthemum coronarium var. spatiosum Bailey. The essential oil obtained from the aerial parts of the plant by the hydrodistillation extraction method was analyzed by gas chromatography and gas chromatography-mass spectrometry. One hundred and one (99.11%) volatile flavor components were identified in the essential oil from the Chrysanthemum coronarium var. spatiosum Bailey. The major compounds were hexanedioic acid, bis(2-ethylhexyl) ester (12.45%), 6.10.14-trimethyl-2-pentadecanone (7.94%), 1-(phenylethynyl)-1-cyclohexanol (6.34%), α-farnesene (5.55%), phytol (4.99%), and α-caryophyllene (4.39%). When the volatile flavor components of Chrysanthemum coronarium var. spatiosum Bailey were classified by functional group, the content was high in the order of hydrocarbons, alcohols, esters, ketones, aldehydes, and phthalides. Sesquiterpene hydrocarbons were the most common hydrocarbons, mainly due to α-farnesene and α-caryophyllene. Among the alcohols, the content of aliphatic alcohols was significantly higher, mainly due to 1-(phenylethnyl)-1-cyclohexanol (6.34%) and phytol (4.99%). The analysis of the volatile flavor components of Chrysanthemum coronarium var. spatiosum Bailey in this study will provide useful information to consumers when purchasing food and to industries using fragrance ingredients.

동반성장은 경제적 불평등을 극복하고 대기업과 중소기업 간 지속가능한 성장을 추구하는 한국형 포용적 성장 으로 이는 기업의 사회적 책무이자 경쟁전략이다. 한국중부발전은 해외사업 거점 국가인 인도네시아에 찌레본과 탄중자티 화력발전소 등 5개 발전소를 건설․운영하고 있으며 이들을 협력 중소기업의 수출 전진기지로 활용하여 국내 중소기업의 정비․기자재 수출을 지원하고 있다. 본 연구는 한국중부발전의 동반성장 노력과 차별적 발전모 델을 탐색하고 해외동반진출의 실제 적용 사례를 공유하고자 한다. 이를 위해 한국중부발전의 동반성장 패러다임 변화를 살펴보고 한국중부발전 고유의 중소기업 동반성장 플랫폼인 K-장보고 프로젝트와 지역사회 공헌 사례를 분석한다. 한국중부발전은 해외동반진출협의회를 구성하고 코미포 아시아와 코미포 팩토리를 활용하여 동반성장 기회를 제공함으로써 협력 중소기업의 해외진출을 견인하는 한편, 국내 우수중소기업과의 동반자적 관계를 바탕 으로 운영수익 극대화를 추구할 수 있었다. 본 연구는 네트워크 이론이 시사하는 협력관계를 통한 기업 간 자원 확보와 실질적 성과 개선 사례를 탐색함으로써 성공적인 동반성장을 위한 전략을 도출한다.

This study investigated the volatile flavor composition of essential oils extracted from Synurus deltoides (Arr.) Nakai. The essential oils extracted from the aerial parts of plants by the hydrodistillation extraction method were analyzed by gas chromatography (GC) and GC-mass spectrometry. Ninety-six (98.76%) volatile flavor compounds were identified in the essential oil extracted from fresh leaves of S. deltoides (Arr.) Nakai. The major compounds were 6,10,14-trimethyl-2-pentadecanone (19.91%) and phytol (12.38%). Ninety-seven (97.81%) volatile flavor compounds were identified in the essential oil extracted from shade-dried leaves of S. deltoides (Arr.) Nakai. The major compounds were phytol (51.71%), di(6-methylhept-2-yl) phthalate (7.66%), and 6,10,14-trimethyl-2- pentadecanone (4.23%). Quantitative variations of 6,10,14-trimethyl-2-pentadecanone, phytol and di(6-methylhept-2-yl) phthalate according to different state of S. deltoides (Arr.) Nakai can serve as a quality index of essential oils used in the food industry.