Recent changes in the global climate environment have resulted in a wide variety of climaterelated disasters, including floods, tidal waves, forest fires, droughts, etc. In addition, global warming raises the risk of food poisoning, which may increase the spread of infectious diseases and alter their structure. Under these circumstances, it is necessary to provide accurate and persuasive information to consumers so that they can be fully informed of climate change and alter their behavior accordingly. Therefore, the intention of this study was to develop posters and contents for image production related to climate change and food safety. The posters are focused on consumers with headings such as 『Climate Change Threatening Food Safety』,『Earth getting warmer, your dining table is at risk』, 『Warning signs ahead for the globe』, and more. Five poster drafts were selected initially, and a survey was carried out amongst 1,087 people regarding their preferences, with the most preferred design chosen. The images related to climate change and food safety defined climate change, how it relates to food safety, the risks it poses to the food industry, and lastly, how the public can respond in the future. Therefore, to further communicate the importance of food safety to consumers, the development, education, and promotion of these contents should be performed to provide safety information to consumers in the future.

Plant biomass is a huge carbon-complex that has potential as a nutrient. Therefore we extracted and separated useful materials for plant growth from tea leaf and stem. The pre-treatment process including high temperature (200 °C) and pressure (20-40 kgf/cm2) was treated for several minutes and extracted at 120 °C for 30-60 minutes. After that the chemical compositions and ingredients were analyzed from that plantnutrient. As a result of mineral contents, calcium and magnesium concentrations are higher than other minerals. Also the result of carbohydrates analyses has shown that the sugar oligomer consists of xylose(95.3%) and glucose(4.7%), and the sugar monomer consists in the order of xylose (52.7%) > manose (22.8%) > arabinose (10.8%) > galactose (10.2%) > glucose (3.5%). Before applied to field, in vitro plant growth system and formulation were examined. To evaluate the effect of the nutrients, both strawberry green-house and persimmon fields were used in this test. The treated persimmons were heavier than controls scored at 13-22%. In addition, the storageperiod was extended in the treated strawberries. Interestingly in the treated strawberry, the contents of polyphenols were increased (38-57%). These results suggest that the plant-nutrient can afford to help for plant growth and storage, and it can be substituted for other commercial nutrients. In conclusion, this plant-nutrient may help to extend eco-friendly or organic farming in Hadong-gun area.

Waterborne polyurethane dispersions (WPUD) were prepared by poly(ethylene glycol) adipate as the polyester type, α,ω-hydroxyalkyl terminated polydimethylsiloxane (PDMS-diol) as the polysiloxane type, hexamethylene diisocyanate, and isophorone diisocyanate, dimethylol propionic acid. The effects of PDMS-diol contents on the particle size, thermal and surface properties of WPUD were investigated. The structures of the synthesized WPUD were confirmed using by FT-IR. The surface, thermal and mechanical properties were investigated by measuring the contact angles, DSC, TGA and UTM. As PDMS-diol contents increased, the particle size, the contact angle, and the elongation was increased, while the tensile strength was decreased. Also the thermal stabilities of the synthesised WPUD were increased as PDMS-diol contents increased.

The waterborne perfluoroacylic polyurethane composite (WFPUC) series were prepared by the emulsion polymerization (WFPUC-E) and the physical blending (WFPUC-B). WFPUC-E was prepared by polymerizing perfluoroalkyl ethyl acrylate (FA) and waterborne polyurethane (WPU), and WFPUC-B was prepared by blending FA copolymer and WPU. The structures of the synthesized WFPUC were identified by using FT-IR-ATR. The surface and thermal properties of the synthesized WFPUC were investigated by measuring contact angle, surface energy, and TGA. The surface energy of WFPUC-E was lower than that of WFPUC-B. The thermal stability of the WFPUC-B showed better than that of the WFPUC-E.