Hydrogen cyanide (HCN) and hydrogen isocyanide (HNC) are isomers with similar chemical properties. However, HNC can be converted into other molecules by reactions with atomic hydrogen (H) and atomic oxygen (O), resulting in a variation of the HCN/HNC abundance ratio. These reaction rates are sensitive to gas temperature, resulting in different abundance ratios in different temperature environments. The emission of HCN and HNC was found to distribute along ring structures in the protoplanetary disk of V883 Ori. HCN exhibits a multi-ring structure consisting of inner and outer rings. The outer ring represents a genuine chemical structure, whereas the inner ring appears to display such characteristics due to the high dust continuum optical depth at the center. However, HNC is entirely depleted in the warmer inner ring, while its line intensity is similar to that of HCN in the colder outer ring. In this study, we present a chemical calculation that reproduces the observed HCN/HNC abundance ratio in the inner and outer rings. This calculation suggests that the distinct emission distribution between HCN and HNC results from a currently ongoing outburst in V883 Ori. The sublimation of HCN and HNC from grain surfaces and the conversion of HNC to HCN determine their chemical distribution in the heated, warm inner disk.

본 연구는 디지털 시대 박물관 교육에 접목할 만한 디지털 매체를 활 용한 교육을 소개하고 이러한 매체들을 바탕으로 디지털 시대 박물관 교 육프로그램이 활성화 될 수 있는 방안을 살펴보고자 한다. 연구방법은 문헌연구로 국내·외 디지털 매체를 활용한 교육 사례를 수집하였다. 박물 관 교육에서 아직 활용되지 않은 사례들을 선정한 후 소개하고 이를 반 영하여 디지털 시대 박물관 교육프로그램의 활성화 방안을 제시하였다. 박물관 교육에서 활용 가능한 새로운 디지털 매체는 언택트 온라인 교육 의 ‘Class’와 디지털 테크놀로지 블랜디드 오프라인 교육의 ‘홀로그램 교 육’, ‘레고 코딩’, 가상세계 교육에서는 메타버스 플랫폼인 ‘ENGAGE’, ‘MOIM’, ‘MOZILLA HUB’를 살펴보았다. 향후 박물관 교육이 디지털 시 대 활성화가 되기 위해서는 디지털 리터러시 교육 강화, 생애주기별 디 지로그 교육 확대, 교육유형에 따른 메타버스 교육 적용을 제시하였다. 향후 박물관 교육 현장의 관계자, 참여자의 목소리를 담아 현장 연구와 융합적으로 살펴 더욱 진일보한 연구 결과를 도출할 필요가 있다.

Peanut is a well-known food allergen that causes adverse reactions ranging from mild urticaria to life-threatening anaphylaxis. Consumers suffering from peanut allergies should thus avoid consuming undeclared peanuts in processed foods. Therefore, effective cleaning methods are needed to remove food allergens from manufacturing facilities. To address this, wet cleaning methods with washing water at different temperatures, abstergents (peracetic acid, sodium bicarbonate, dilute sodium hypochlorite, detergent), and cleaning tools (brush, sponge, paper towel, and cotton) were investigated to remove peanuts from materials used in food manufacture, including plastics, wood, glass, and stainless steel. Peanut butter was coated on the surface of the glass, wood, stainless steel, and plastic for 30 min and cleaned using wet cleaning. The peanut residue on the cleaned surfaces was swabbed and determined using an optimized enzyme-linked immunosorbent assay (ELISA). Cleaning using a brush and hot water above 50oC showed an effective reduction of peanut residue from the surface. However, removing peanuts from wooden surfaces was complicated. These results provide information for selecting appropriate materials in food manufacturing facilities and cleaning methods to remove food allergens. Additionally, the cleaning methods developed in this study can be applied to further research on removing other food allergens.

This work presents four high-amplitude variable YSOs (≃3 mag at near- or mid-IR wavelengths) arising from the SPICY catalog. Three outbursts show a duration that is longer than 1 year, and are still ongoing. And additional YSO brightened over the last two epochs of NEOWISE observations and the duration of the outburst is thus unclear. Analysis of the spectra of the four sources confirms them as new members of the eruptive variable class. We find two YSOs that can be firmly classified as bona fide FUors and one object that falls in the V1647 Ori-like class. Given the uncertainty in the duration of its outburst, an additional YSO can only be classified as a candidate FUor. Continued monitoring and follow-up of these particular sources is important to better understand the accretion process of YSOs.

FT-IR, GC/MS, and ATR-FT-IR analyses were performed to confirm the physicochemical characteristics of saw palmetto fruit (SPF) extract. FT-IR analysis of the standard product showed that the band corresponding to the carbonyl bond of free fatty acid was stronger than the band of acyl-glyceride. Sample E was identified as having the same trend as the standard sample. Fatty acid composition analysis revealed that the main fatty acids in the standard sample were lauric acid and oleic acid. The content of lauric acid ranged from approximately 30% to 38% in samples B, C, D, and E, while the content of oleic acid ranged from approximately 29% to 34%. The GC/MS analysis confirmed that the standard SPF extract consisted of fatty acids and fatty acid ethyl esters. Sample E demonstrated a similar pattern to the standard samples in terms of oleic acid, lauric acid, and fatty acid esters. ATR-FT-IR analysis indicated that only sample E was predicted to contain 100% saw palmetto extract. Therefore, these study findings can be considered fundamental data for analyzing the physicochemical characteristics of the composition of SPF extract.

한국의 전통 과자인 유과는 거의 모든 공정이 수작업으로 제조되기 때문에 공정 중 작업자 및 작업도구 등에 의한 교차오염으로 인한 안전문제가 제기되고 있다. 본 연구에서는 유과 제조 공정 중 찹쌀의 불림 단계에서 증가된 미생물을 제어하기 위하여 항균 활성이 있는 용액 9가지 용액(40% 자몽종자 추출물, 100% 계피 추출물, 70% 에탄올, 100% 식초, 0.2% 차아염소산나트륨, 40% 초산나트륨, 40% 탄산수소나트륨, 40% 사과산, 40% 구연산)을 이용하여 Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, Salmonella typhimurium, Bacillus cereus에 대해 항균 효과를 비교 확인하였다. Disk diffusion법을 통해 40% 사과산과 구연산에서 높은 항균 효과를 확인할 수 있었고, 추가로 항균용액의 농도, 처리방법 및 시간을 최적화한 결과 1% 사과산-구연산을 10분 동안 처리 시 세균 5종을 모두 사멸시켜 높은 항균효과를 확인할 수 있었다. 불림단계의 찹쌀에 1% 사과산-구연산으로 정치 및 교반하면서 10분 동안 세척하였을 때 일반세균과 대장균군의 수가 각각 4.0 Log CFU/g와 5.0 Log CFU/g씩 감소하였다. 이상의 결과로 볼 때 1% 사과산-구연산으로 불린 찹쌀에 대해 침지와 교반으로 10분 동안 처리함으로써 전통 유과 제조과정 중 쌀의 불림단계에서 증가된 미생물을 효과적으로 저감화 할 수 있음을 확인하였다.