At high temperatures, molten salt has heat transfer properties like water. Molten salt has the characteristics of a strong natural circulation tendency, large heat capacity, and low thermal conductivity. Unlike sodium, molten salt does not react explosively exothermically with air. However, molten salt has a strong tendency to corrode materials, and its properties are easily changed by a sensitive reaction to oxygen and moisture. Therefore, it is necessary to study material corrosion properties and chemical control methods for nuclear fuel salts, which are eutectic mixtures. In this study, the optimal operation method of the thermal convection loop is established to perform the experiments on the molten salt. The process describes briefly as follows. The operation step consists of preparation, purification, transportation, and operation. In the preparation, the step checks the entire structure and equipment (TC, blower, vacuum pump, etc.). And melt the salt mixture at a high temperature (670°C) slowly in the purification step. Before injecting the molten salt, the surface temperature of the entire loop must retain temperature (about 500°C) constantly. Completely melted molten salt in the melting pot is flow along the pipe of the thermal convection loop in the transportation step. Lastly, the convection of molten salt goes to keep by the temperature difference. The thermal convection loop can be utilized for various experiments such as corrosion tests, component analyses, chemistry control, etc.

Molten salt used in the multipurpose molten salt experiment must be of high purity. Depending on the purpose of the experiment, only the base component of the molten salt be used, or a component simulating a nuclear fission product be added to the base component and used. In all cases, an increase in the concentration of impurities such as oxygen and moisture may lead to an erroneous interpretation when analyzing the experimental results. Therefore, molten salt should be purified before use. In this study, the purification of molten salt is described for multi-purpose molten salt experiments. The salt mixture is selected as MgCl2-NaCl and is quantified at a mixing ratio of 43mol%:57mol%. The salt mixture is treated in a glove box environment because of must minimize the reaction of adsorbing oxygen and moisture when the salt mixture is exposed to the atmosphere. MgCl2 is more likely to contain water than NaCl, the purification of the NaCl-MgCl2 mixture is established according to the purification process for removing water from MgCl2. A process for purifying the salt mixture briefly consists as follows: drying moisture, melting salts, purification, removing HCl, and stabilization. Through the process be able to obtain high-purity molten salt and more accurate experiment results.

Morphology of antennal sensilla and their distribution were investigated in male and female adults of Gymnosoma rotundatum, a parasitic fly to hemipteran species, using scanning electron microscopy. The overall length of antenna was not different between male and female. Antenna of G. rotundatum was composed of scape, pedicel and funiculus in both sexes. Three types of sensilla (sensillum basiconica, s. chaetica and s. coeloconica) were identified from both sexes, in varying numbers and distribution along the antennae. The two sensillum types were further divided into different subtypes; s. basiconica into three subtypes and s. chaetica into two subtypes. Among sensilla, s. basiconica subtype 1, 2 and 3 were multiporous, indicating that the ir primary function is olfactory, and others were not. The s. basiconica was most numerous on the antennae in both sexes. The number of subtype 1 of s. basiconica was different between male and female. The morphological information obtained in our study provides a basis for electrophysiological and behavioral studies of the olfactory sensory function of each morphological type of sensilla. (Supported by PJ011756022018, RDA)

Morphology of antennal sensilla and their distribution were investigated in male and female adults of Plautia stali,a major pest of tree fruits, using scanning electron microscopy. Antennae of P. stali was composed of a scape, a pediceland three flagella in both sexes. Four types of sensilla (s. trichodea, s. basiconica, s. chaetica, s. coeloconica) were identifiedfrom both sexes. Among them, s. trichodea and s. basiconica were multiporous, others are not. They distributed in varyingnumbers. Sexual dimorphism was not shown in the distribution of the four sensilla types. But their distribution was characterizedalong antennal segments in both sexes. This study will be useful in electrophysiological and behavioral studies on theolfactory sensory function of each morphological type of sensilla.

Morphology of antennal sensilla and their distribution were investigated in male and female adults of Ooencyrtus nezarae, an egg parasitoid of Riptortus pedestris, using scanning electron microscopy. Antennae of O. nezarae was composed of scape, pedicel and seven flagella in both sexes. Six types of sensilla (s. trichodea, s. basiconica, s. chaetica, s. campaniformia, s. sickle-shaped and unknown s.) were identified from both sexes. Among them, s. trichodea and s. sickle-shaped were multiporous, others are not. They distributed in varying numbers. Sexual dimorphism was clearly observed in the distribution of s. trichodea (only on male antennae) and unknown sensilla (only on female antennae). These findings would be helpful for further studies on detailed sex specific-receptive functions of each antennal sensilla.

Euzophera batangensis (Lepidotera: Pyralidae) is seriously damaging trunks or branches of persimmon tree (Diospyros sp.). We tested the attractiveness of (Z)-9-tetradecen-1-ol (Z9-14OH) and (Z9,E12)-tetradeca- 9,12-dien-1-ol (Z9,E12-14OH) with single or blended baits at southern parts of Korea in 2014 and 2015. The monoene was not attractive at all at three places during the two years. In 2014, diene was equally or more attractive than the mixture in Jinju and Suncheon, respectively. In 2015 too, the attractiveness of diene and mixture was not different in Jinju and Munsan. Monitoring of the seasonal occurrence of E. batangesis with the sex pheromone components revealed that it occurred three times a year; the first occurrence from early April to mid May, the second from early Jun to mid July, and the third from late August to late September.

The purpose of this study was to determine the effects of swiss ball program training on lower extremity function of old elderly with mild cognitive impairment. The subjects were 30 mild cognitive impairment eldrly people aged between 65 and 80, who were divided into the swiss ball program training group(n=15) and the control group(n=15). The swiss ball program training group engaged in a 50-minute exercise session using. Lower extremity function scale of the two groups were measured before and after the intervention. The results are as follows. According to the swiss ball program training conducted to examine the effects of the training on lower extremity function, Moreover, the two groups showed significant differences in lower extremity function. These results indicate that virtual reality training is effective in improving lower extremity function. To conclusion, swiss ball program was found to have a positive effect on elderly lower extremity function. Swiss ball program training can be proposed as a form of fall prevention exercise for the mild cognitive impairment. Swiss ball program may be helpful to reduce the incidence of dementia and behavioral complications.

In order to isolate thermophilic compost-promoting bacteria with high activity of cellulase and xylanase, spent mushroom substrates with sawdust were collected from mushroom cultivation farm, Jinju, Gyeongnam in Korea. Among of the isolates, one strain, designated HJ01 was selected by agar diffusion method. The strain HJ01 was identified as members of the Bacillus subtilis by biochemical characteristics using Bacillus ID kit and VITEK 2 system. Comparative 16S rDNA gene sequence analysis showed that strain HJ01 formed a distinct phylogenetic tree within the genus Bacillus and was most closely related to Bacillus subtilis with 16S rDNA gene sequence similarity of 99.3%. On the basis of its physiological properties, biochemical characteristics and phylogenetic distinctiveness, strain HJ01 was classified within the genus Bacillus, for which the name Bacillus subtilis HJ0 is proposed. The cellulase and xylanase activity of B. subtilis HJ0 was slightly increased according to bacterial population from exponential phase to stationary phase in growth curve for B. subtilis HJ01.

We constructed a standard curve to quantify Listeria monocytogenes in ready-to-eat product, especially sausage samples, using real-time PCR. A standard curve was generated using serially diluted L. monocytogenes cells in distilled water. When cells were artificially inoculated in 10 g of sausage samples in 90㎖ buffered peptone water, the cell concentration of range was approximately 1.0×108 to 100 CFU/㎖. The standard curve of the serially diluted cells was linear for at least seven orders of magnitude from 103 to 109 CFU/㎖ of L. monocytogenes. When cells were diluted in sausages, the linearity range was from 104 to 108 CFU/㎖. The correlation coefficient (R2) of diluted cells was 0.9888 and the slope of the curve was —2.6621. The coefficient and slope of inoculated samples were 0.9916 and —2.747, respectively. The R2 value for serially diluted L. monocytogenes and artificially contaminated sausage samples were acceptable. The approach described in this study represents the potency of the quantification of L. monocytogenes in sausage samples by quantitative real-time PCR. It can be used in monitoring the presence and persistence of this pathogen in sausages.

미역 추출액의 식품가공 적성을 검토하기 위하여 Brookfield digital viscometer(SPDL21)를 사용하여 전단속도를 달리하면서 정상유통특성을 조사하였다. 100℃, 2시간 열수 추출한 미역 추출액의 유통특성을 측정한 결과는 항복응력을 가진 pseudoplastic 거동을 나타내었다, 유동특성과 온도의 관계를 알기 위하여 온도 변화에 따라서 겉보기점도와 1/ T의 관계를 도시한 결과 겉보기 점도는 회전속도 10rpm에서 온도가 증가함에 따라 감소하는 경향을 보였으며 활성화 에너지는 1.15 kcal/mole로서 온도의 의존성이 있는 것으로 나타났다.

본 실험은 Rooibos tea 에탄올 추출물의 각종 유지에 대한 항산화 효과를 검토하였고, 보다 강항 항산화 활성을 찾기 위하여 상승제로서 구연산을 첨가하여 식품 가공 및 보관기간에 대한 항산화 활성에 대하여 실험하였다. Rooibos tea 에탄올 추출물은 linoleic acid - ethanol계에 있어서는 0.2mg 첨가로 동량의 α-tocopherol. BHA 및 BHT와 비슷한 항산화력을 보였고, 동물성 유지인 lard에 대해서 Rooibos tea 에탄올 추출물 0.1% 첨가로 동량의 α-tocopherol, BHA 및 BHT 첨가보다 강한 항산화 효과를 나타내었으며 식물성 유지에 대해서는 약간의 항산화 활성을 나타내었다. 그리고 상승제로 사용된 구연산의 첨가효과는 linoleic acid - ethanol계에서 상승효과가 있었고, 다른유지에 대한 상승효과는 거의 없었다. 식품의 제조 과정 및 보관 단계에 있어서 돈지를 이용한 비스킷 제조시 Rooibos tea 에탄올 추출물을 첨가하여 검토해 본 결과 높은 항산화 효과를 나타내었다.

아세트산, lauric acid, monolaurine 그리고 이의 조합에 의한 침지법을 이용하여 15% 저장 동안 광어의 V. cholerae의 세균수 변화에 대한 영향을 조사하였다. 대조구는 증류수에 3분 침지후 실험에 사용하였다. 모든 처리구에서 처리직후 V. cholerae의 세균수는 유의적 (P<0.05)으로 감소하였다. 저장 2일 이후 lauric acid 및 monolaurine의 처리구는 V. cholerae의 수를 감소하는데 있어서 초산의 처리구와 유의적 차이를 나타내었다. 1.0%의 초산에 3분 침지후 0.5% lauric acid로 3분 침지한 처리구는 0.5%의 초산에 3분 침지후 0.5% aluric acid로 3분 침지한 처리구 보다 V. cholerae의 세균수를 유의적 (P<0.05)으로 감소하였다. 0.5%∼1.0%의 초산침지후 0.05% monolaurine으로 3분 침지한 처리구는 저장 3일 이후 V. cholerae에 대한 세균수 감소효과가 나타나지 않았다.

녹차분을 기능성 소재로서 식빵에 첨가하여 이용 가능성을 조사하기 위하여 녹차분을 소맥분 100g을 기준으로 3%량, 6%량, 9%량(W/W) 첨가하여 식빵을 제조하여 그 이화학적 특성을 측정하고 관능검사를 행하였다. 가스 발생량을 높여 제품 부피 향상에 영향이 있는 dough의 pH를 측정한 결과 대조구는 5.6, 녹차분 3%, 6%, 9% 첨가구는 각각 5.34, 5.29, 5.26으로 나타났다. 따라서 모든 실험구들은 pH가 차이없이 안정영역에 존재하므로 dough의 pH가 제품 부피에 미치는 영향은 크지 않을 것으로 보였다. 식빵의 특성들을 측정한 결과 녹차분 첨가량의 증가에 따라 식빵의 품질에 영향을 미쳐 식빵의 무게 증가, 부피감소, 굽기손실율의 감소, 외부 껍질색의 강도 증가 및 내부 조직감의 감소를 나타내었으며 특히 녹차분 9% 첨가구는 다른 구에 비해 가장 큰 영향을 준 것으로 나타났다. 식빵 내부의 색도를 측정한 결과 녹차분의 첨가량이 증가함에 따라 L값(명도)이 현저히 감소하였고 b값(황색도)은 증가되어 더욱 탁하고 어두운 색깔을 나타내었다. 이와 같이 황색도가 증가하는 것은 녹차의 갈변 현상에 의한 결과로 보였다. 식빵의 관능검사 결과 녹차분의 첨가는 식빵의 품질에 크게 영향을 주는 것으로 나타났다. 특히 식빵의 향에서는 6, 9% 첨가구가, 조직감은 첨가구 모두 대조구와 유의적인 차이를 보였고 외관, 맛, 전반적인 기호도는 유의적인 차이가 없었다. 이상의 관능검사 결과를 고려해 볼 때 녹차분을 첨가한 기능성 식빵 제조시 3% 첨가의 경우가 적합하다는 결과를 얻었다.

Gold kiwifruit was fermented with Lactobacillus plantarum CK10 derived from kimchi and the fermented products were extracted with ethanol at various fermentation time-points The bacterial cellular density, total titratable acidity, total polyphenol content (TPC), and total flavonoid content (TFC) increased during fermentation, while pH values and total soluble solids decreased. Levels of TPC and TFC were highest after five days, at 1.21±0.13 mg GAE/g dry weight and 0.36±0.04 mg RE/g dry weight, respectively. The antioxidant activities of the fermented gold kiwifruit were analyzed using Fe2+ chelating activity, 2,2-diphenyl-1-picrylhydrazyl (DPPH)-, and 2,2'-azino-bis(3- ethylbenzothiazoline-6-sulphonic acid) (ABTS)- radical scavenging activities, and superoxide dismutase (SOD)-like activity. The Fe2+ chelating activity of gold kiwifruit (125-500 μg/mL) peaked after five days of fermentation at 38.40-78.47%. The DPPH radical- scavenging activity and SOD-like activity were somewhat higher after seven days of fermentation (36.01-86.81% and 54.79-93.83% at 2.5-10.0 mg/mL concentration of samples, respectively). On the other hand, the ABTS radical- scavenging activity of fermented gold kiwifruit was similar to that of the non-fermented form. The polyphenol and flavonoid contents were significantly correlated with the antioxidant activity. In conclusion, our results suggest that TPC, TFC, and antioxidant activity were increased after five and seven days of fermentation, respectively. Therefore, fermented gold kiwifruit with its increased antioxidant activity could be useful in the development of functional foods.

Fermented halla gold kiwifruit (FHK) was prepared with Lactobacillus plantarum CK10, a bacterium derived from kimchi. We investigated the quality characteristics and antioxidative activity of madeleine added with FHK. The madeleine dough was prepared by mixing flour, sugar, baking powder, and then followed by adding salt, rum, different amount of the FHK (0, 1, and 3%) and butter. The total titratable acidity of madeleine increased significantly with the amounts of added FHK (p<0.05), while the pH value and total soluble solids showed the reverse trend. The color of madeleine became substantially redder with increasing amounts of FHK (p<0.05), and it appeared darker and less yellow at the same time. The total polyphenol contents of madeleines increased significantly with increasing amounts of FHK (p<0.05), but there was little difference in the total flavonoid content. When the antioxidant activities were measured in terms of 2,2-diphenyl-1-picrylhydrazyl (DPPH)- and 2,2’-azino-bis-3-ethylbenzothiazoline- 6-sulfonic acid-diammonium salt (ABTS)- radical scavenging, both measured activities of madeleines increased dramatically with added FHK in a dose-dependent manner. Our results suggested that the acidity, color, polyphenol content, and antioxidant activities of madeleines can be improved by adding the fermented gold kiwifruit.

Sexual dimorphism is the most conspicuous difference between the sexes. This study examines possible sexual dimorphism and the relative growth patterns of morphometric characteristics in the marine medaka, Oryzias dancena for their potential to help differentiate between males and females of this species. The von Bertalanffy growth parameters estimated by a non-linear regression method were L∞=30.2 mm, K=3.22/year, and τ0=-0.05. All 18 characteristics measured showed a difference between males and females from 70 days after hatching. Each of these characteristics were significantly different between sexes (ANCOVA, P<0.05), and the ratio of standard length between sexes showed that males were larger than females for all five morphometric measurements. Fin length measurements were taken for 21 distances of anal fin and 7 distances of dorsal fin between landmarks. There were all differences for all dorsal fin rays between the males and the females and there is significant difference in 70 days after their hatch when the sexual dimorphism is presented. The significant difference (P<0.05) in fin ray for male and female was more greatly seen as they grow. Male marine medaka showed more rapid growth than females, with longer length, dorsal fins and anal fins. Differences in these characteristics will be useful during experiments when it is necessary to differentiate between sexes of marine medaka.