해사영어는 선박 운항, 해양 안전, 선내 의사소통 및 선외 교신을 위해 설계된 특수한 영어 언어체계이다. 국제해사기구 STCW(선원의 훈련, 자격증명 및 당직근무의 기준에 관한 국제협약)에 따르면 국제항해에 종사하는 항해사가 되기 위해서는 SMCP를 포함한 해사영어 대한 충분한 이해가 수반되어야 한다. 본 연구는 음성인식, 번역, 단어 기입 등 유형의 해사영어시험을 통하여 학생들 의 해사영어 활용 능력을 측정하고 플랫폼 사용에 따른 시험 점수 향상 정도, 나아가 초임항해사로 나가기 위하여 요구되는 해사영어 시험 플랫폼 활용 시간 등을 조사하고자 하였다. 실험은 먼저 초기 시험을 통해 학생들의 일반영어능력과 SMCP 활용 능력에 대한 연 관성을 조사한 후, 중간 시험 및 최종 시험을 통해 플랫폼 활용에 대한 점수 향상 정도, 응시시간 변화 등 요인을 측정하였다. 초기 시 험을 통해 개인 요인(예: 토익 점수, 본인 스스로에 대한 영어능력 평가)에 따른 그룹 간 해사영어시험 점수에 유의한 차이가 있음을 확인하였으며, 중간시험 및 최종시험을 통해 플랫폼 활용이 유의한 시험점수 향상으로 이어졌음을 확인하였다. 해당 연구는 해사 교육 분야에 다양하게 적용할 수 있는 학습 플랫폼 활용 효능을 조사하였으며 향후 해사영어 교육 외 그 범위를 넓혀 활용될 수 있을 것으 로 사료된다.

Dried apple jeonggwa, a traditional Korean dessert, was made using various apple varieties, such as Jonathan, Fuji, and Hongro. After making the dried apple jeonggwa, the physical and sensory properties of the dessert made using different apple varieties were compared. The apple varieties had no differences in moisture content, weight loss, or sugar content. Chromacity differences were observed depending on the varieties, but E was small. Hardness was highest in Jonathan, while resilience was highest in Fuji, but there was no significant difference in hardness. In the sensory evaluation, appearance, color, sweetness, hardness, chewiness, and overall acceptability were highest in Jonathan, while there was no substantial difference among the varieties in terms of flavor, sourness, or adhesiveness.

High-entropy alloys (HEAs) are attracting attention because of their excellent properties and functions; however, they are relatively expensive compared with commercial alloys. Therefore, various efforts have been made to reduce the cost of raw materials. In this study, MIM is attempted using coarse equiatomic CoCrFeMnNi HEA powders. The mixing ratio (powder:binder) for HEA feedstock preparation is explored using torque rheometer. The block-shaped green parts are fabricated through a metal injection molding process using feedstock. The thermal debinding conditions are explored by thermogravimetric analysis, and solvent and thermal debinding are performed. It is densified under various sintering conditions considering the melting point of the HEA. The final product, which contains a small amount of non-FCC phase, is manufactured at a sintering temperature of 1250oC.

This study investigates the physicochemical and sensory properties of the soy-based patties using κ-carrageenan (CG) and methyl-cellulose (MC) as binders. Soy-based patties were prepared using 0%-2% of κ-carrageenan and methyl-cellulose in proportion, and the quality change of soy-based patties was measured by storing them at 4oC for 4 weeks. During the storage periods, the water holding capacity of ‘MC 1.5%+CG 0.5%’ showed high values. As the MC content increased, the weight loss and cooking loss tended to decrease, and both values increased significantly during the storage period. As the MC content increased, the lightness and redness tended to decreased. The hardness and chewiness of soy-based patties tended to increase as the MC content increased. During the storage period, the total aerobic bacteria and the coliforms tended to increase. The VBN content was showed 14.6-17.5 mg%/100g in first week, since then, the VBN content has continued to increase. As a result of sensory evaluation, the springiness, taste and overall acceptability of soy-based patties with ‘MC 1.5%+CG 0.5%’ and ‘MC 2.0%’ showed the highest value.

This study was carried out to investigate the changes of the microbiological contamination levels, pH, acidity, solid contents, total phenol contents, and color difference of cold-brew coffee products during 4 weeks at room and cold temperatures. The 17 sample coffees were purchased from regional cafes in Jeonju. Each coffee was self-blended by the cafes. Esherichia coli was not detected in all the samples, but bacteria were detected in 1 sample and yeast and molds were detected in 4 samples. Of the samples stored at room temperature (25oC) after 4 weeks, general bacteria were detected in 4 samples (3.0×101 cfu/ml-1.7×103 cfu/ml), and yeast and molds were detected in 11 samples (1.3×101 cfu/ml - 3.1×105 cfu/ml). In the case of the samples stored at cold temperature (4oC), general bacteria were detected in 3 samples, and yeast and molds were detected in 6 samples although the level of contamination was lower than that at room temperature. pH and acidity decreased during the storage period, but the total phenol content did not change. In the case of chromaticity, redness and yellowness tended to decrease.

소나무재선충병의 나무주사는 살선충제를 중심으로 실시되어 왔으며, 매개충인 솔수염하늘소와 북방수염하늘소의 방제는 주로 항공방제나 지상방제를 통하여 이루어졌다. 본 연구에서는 나무주사를 통하여 매개충 (솔수염하늘소)을 방제하기 위한 연구로 Abamectin+Acetamiprid ME, Thiamethoxam DC 약제의 나무주사시 솔수염하늘소의 약효발현농도, 처리 후 기간별 효과(2017년~2018년)를 검토하였다. 실내 발현농도 시험에서는 Acetamiprid, Thiamethoxam LC50 value는 각각 0.102ppm, 0.083ppm 으로 나타 났으며, 야산(포장)에서 Abamectin+Acetamiprid ME, Thiamethoxam DC 처리구의 100.0% 치사 소요일 수는 처리 90일 후 11.0일, 9.4일, 처리 360일 후 11.6일, 10.0일로 나타나서 두 약제 모두 3월 처리시 다음해에 발생하는 매개충 (솔수염하늘소) 방제까지 가능함을 확인 할 수 있었다.

비가열 살균 기술 중 하나인 광펄스 기술을 이용하여 후추에 존재하는 미생물의 사멸 효과를 원통형 처리 용기를 이용하여 검토하였다. 후추에 존재하는 미생물의 오염도는 일반세균은 약 2.0-4.0×106 CFU/g, Bacillus cereus는 약 3.0-5.0×103 CFU/g이었다. 펄스 수 5 pps, 광원과 처리용기 사이의 거리 4 cm의 동일한 조건에서 빛의 세기를 달리하여 처리하였을 경우 빛의 세기가 강할수록 사멸정도는 증가하였으며, 빛의 세기 1,000 V에서 흑후추의 경우 일반세 균은 0.55 log, B. cereus는 0.6 log, 백후추의 경우 일반세균은 0.7 log, B. cereus는 0.6 log의 사멸효과를 보였다. 펄스 수를 달리하였을 경우에는 펄스수가 증가할수록 높은 사멸율을 보였으며, 광원과 처리 용기사이의 거리에 따른 사멸효과를 거리가 짧을수록 사멸율은 증가하였다. 입자의 크기에 따른 사멸 효과는 입자의 크기가 클수록 살균효과 가 높은 것으로 나타났다. 후춧가루의 살균에 있어 광펄스 기술은 처리 조건에 따라 40-80%정도의 사멸율을 나타내어 후춧가루의 비가열 살균 기술로서의 적용 가능성을 볼 수 있었다.

Quality changes in yakgwa (such as color, moisture contents, acid value, rheological properties, and viable cells) using different types of frying oils was examined for 5 weeks. During the storage period, the lightness and yellowness of all samples were increased and there was no significant difference in redness. After 5 weeks of storage, rice bran oil showed the least color difference. There was no difference in the moisture contents of all samples except for grape seed oil, while the moisture contents of yakgwa fried with grape seed oil was decreased. The acid value increased as the storage period increased regardless of the type of frying oil, and yakgwa fried with rice bran oil and grape seed oil showed a low acid value. The hardness was increased as the storage period increased, but there was no difference in the hardness between the samples. The adhesiveness and resilience were decreased and the chewiness was increased. The total cell count did not increase significantly as the storage period, and there was also no difference in the total cell count between the samples. There was a high level of yeast and mold in comparison to total cell count, and the colony of bacteria was not detected.