본 실험은 물냉이 수경재배 시 양액 내 발생 시킨 마이크로버블이 물냉이의 생육과 glucosinolate 축적에 미치는 영향을 알아보기 위해 수행되었다. 본엽 4매의 물냉이 유묘(파종 2주 후)를 마이크로 버블과 비-마이크로버블을 발생시킨 오오츠카 배양액을 이용하여 환경조절룸에서 3주간 재배하였다. 물냉이 초장은 대조구처리가 마이크로버 블처리보다 41% 증가하였으며, 유의적으로 높게 나타났다. 그러나, 지상부 생체중과 건물중, 근장, 엽장, 엽폭, SPAD, 량자수율값은 두처리간 유의적 차이는 나타나지 않았다. Glucosinolate 함량을 분석 결과 4-methoxygluco-brassicin을 제외한 glucoiberin, glucobrassicin, gluconapin, gluconasturtiin의 경우 마이크로버블 처리구가 대조구보다 유의적으로 높게 나타났으며, 물냉이 한주 당 총 glucosinolate 함량은 마이크로버블 처리구가 대조구 보다 85%(μmol/g DW)와 65%(μmol/plant) 더 높게 나타났다. 본 연구 결과는 담액재배시 양액 내 마이크로버블 이 물냉이의 glucosinolate 함량을 증가시킬 수 있을 것으로 나타났다.

Hierarchically porous, chemically activated carbon materials are readily derived from biomass using hydrothermal carbonization (HTC) and chemical activation processes. In this study, empty fruit bunches (EFB) were chosen as the carbon source due to their sustainability, high lignin-content, abundance, and low cost. The lignin content in the EFB was condensed and carbonized into a bulk non-porous solid via the HTC process, and then transformed into a hierarchical porous structure consisting of macro- and micropores by chemical activation. As confirmed by various characterization results, the optimum activation temperature for supercapacitor applications was determined to be 700°C. The enhanced capacitive performance is attributed to the textural property of the extremely high specific surface area of 2861.4 m2 g–1. The prepared material exhibited hierarchical porosity and surface features with oxygen functionalities, such as carboxyl and hydroxyl groups, suitable for pseudocapacitance. Finally, the as-optimized nanoporous carbons exhibited remarkable capacitive performance, with a specific capacitance of 402.3 F g–1 at 0.5 A g–1, a good rate capability of 79.8% at current densities from 0.5 A g–1 to 10 A g–1, and excellent life cycle behavior of 10,000 cycles with 96.5% capacitance retention at 20 A g–1.

The purpose of this study was to identify the change attributes of food courts inside department stores or shopping centers, which are becoming more sophisticated and gentrified. A survey was conducted regarding customer satisfaction level of food services, which influences customers’ revisit behavioral intentions, to provide future development direction. Using an exploratory factor analysis, 55 questions on food and beverage service, atmosphere, comfort, sanitation, and food quality were produced. This study tested how these choice factors affect customers’ positive or negative impressions of their dining experiences through multiple regression analysis. Results indicate that ‘food service’ was the most important factor contributing to customers’ positive impressions along with higher revisit behavioral intentions. On the contrary, respondents who received poor ‘food service’ had higher negative impressions with low revisit intentions. The results and findings of this study will positively influence marketing and customer relationship management and thus help design of successful strategies for food court development.