Hydride analysis is required to assess the mechanical integrity of spent nuclear fuel cladding. Image segmentation, which is a hydride analysis method, is a technique that can analyze the orientation and distribution of hydrides in cladding images of spent nuclear fuels. However, the segmentation results varied according to the image preprocessing. Inaccurate segmentation results can make hydride difficult to analyze. This study aims to analyze the segmentation performance of the Otsu algorithm according to the morphological operations of cladding images. Morphological operations were applied to four different cladding images, and segmentation performance was quantitatively compared using a histogram, betweenclass variance, and radial hydride fraction. As a result, this study found that morphological operations can induce errors in cladding images and that appropriate combinations of morphological operations can maximize segmentation performance. This study emphasizes the importance of image preprocessing methods, suggesting that they can enhance the accuracy of hydride analysis. These findings are expected to contribute to the advancements in integrity assessment of spent nuclear fuel cladding.

The Yeongsan River is a prominent inland waterway, alongside the Han River, Nakdong River, and Geum River in South Korea. Numerous bacterial strains were isolated from the Yeongsan River basin for a comprehensive investigation into indigenous prokaryotic species conducted between 2020 and 2023. These bacterial strains were identified using 16S rRNA gene sequencing, wherein 45 bacterial strains shared >98.7% sequence similarities with bacterial species not recorded in Korea thus far. Therefore, this study aimed to catalogue aforementioned unrecorded species and characterize them contingent upon their Gram nature, colony and cell morphologies, biochemical properties, and phylogenetic positions. These bacterial species were determined to be phylogenetically diverse. They were categorized into nine classes, 18 orders, and 25 families. These previously unrecorded species were classified into the following genera and classes: Chitinophaga (class Chitinophagia); Flavobacterium (class Flavobacteriia); Rhodopseudomonas, Gemmobacter, Paracoccus, Azospirillum, Sphingomonas, Novosphingobium, Sphingorhabdus, and Erythrobacter (class Alphaproteobacteria); Bordetella, Pararobbsia, Polynucleobacter, Rhodoferax, Aquabacterium, Malikia, Comamonas, Ideonella, Paucibacter, Undibacterium, Cupriavidus, and Thauera (class Betaproteobacteria); Pectobacterium, Arenimonas, Lysobacter, and Luteimonas (class Gammaproteobacteria); Luteolibacter (class Verrucomicrobiia); Mycolicibacterium, Angustibacter, Ornithinibacter, Janibacter, Schumannella, Aurantimicrobium, Luedemannella, Nocardioides, and Propionicimonas (class Actinomycetes); Geothrix (class Holophagae); and Lactococcus (class Bacilli).

High-entropy alloys (HEAs) have been reported to have better properties than conventional materials; however, they are more expensive due to the high cost of their main components. Therefore, research is needed to reduce manufacturing costs. In this study, CoCrFeMnNi HEAs were prepared using metal injection molding (MIM), which is a powder metallurgy process that involves less material waste than machining process. Although the MIM-processed samples were in the face-centered cubic (FCC) phase, porosity remained after sintering at 1200°C, 1250°C, and 1275°C. In this study, the hot isostatic pressing (HIP) process, which considers both temperature (1150°C) and pressure (150 MPa), was adopted to improve the quality of the MIM samples. Although the hardness of the HIP-treated samples decreased slightly and the Mn composition was significantly reduced, the process effectively eliminated many pores that remained after the 1275°C MIM process. The HIP process can improve the quality of the alloy.

In this study, we introduce a novel TiN/Ag embedded TiO2/FTO resistive random-access memory (RRAM) device. This distinctive device was fabricated using an environmentally sustainable, solution-based thin film manufacturing process. Utilizing the peroxo titanium complex (PTC) method, we successfully incorporated Ag precursors into the device architecture, markedly enhancing its performance. This innovative approach effectively mitigates the random filament formation typically observed in RRAM devices, and leverages the seed effect to guide filament growth. As a result, the device demonstrates switching behavior at substantially reduced voltage and current levels, heralding a new era of low-power RRAM operation. The changes occurring within the insulator depending on Ag contents were confirmed by X-ray photoelectron spectroscopy (XPS) analysis. Additionally, we confirmed the correlation between Ag and oxygen vacancies (Vo). The current-voltage (I-V ) curves obtained suggest that as the Ag content increases there is a change in the operating mechanism, from the space charge limited conduction (SCLC) model to ionic conduction mechanism. We propose a new filament model based on changes in filament configuration and the change in conduction mechanisms. Further, we propose a novel filament model that encapsulates this shift in conduction behavior. This model illustrates how introducing Ag alters the filament configuration within the device, leading to a more efficient and controlled resistive switching process.

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.