At Nuclear Power Plant (NPP), aging management is performed as part of the Periodic Safety Review (PSR) in accordance with the Nuclear Safety Act. The purpose of the aging management program (AMP) is to manage the integrity of structures, systems and components (SSCs) in NPPs over time and use. Through this, aging deterioration is mitigated to increase equipment life and secure long-term operation safety. Fuel Oil Chemistry is one of the AMPs. Through this program, aging management is performed for storage tanks, piping and other metal components that contact with diesel fuel oil. The program is focused on managing loss of material due to general, pitting, crevice, and microbiologically-influenced corrosion (MIC) and fouling that leads to corrosion of the diesel fuel tank internal surfaces. The fuel oil aging management method currently applied to NPPs in Korea measures the concentration of water and particulate contamination in the oil, analyzed the trend, and periodically cleans and inspect the inside of tanks. Among them, in monitoring MIC, a direct analysis and monitoring of the amount of microorganisms may be more effective. In this study, a method for improving the MIC monitoring system for diesel fuel oil systems was reviewed by reviewing reference documents including NUREG 1801 and examining the methods actually applied in US NPPs.

To investigate Oiji (traditional Korean cucumber pickles) with reduced sodium content based on the use of saline foods as a salt substitute, Oiji was prepared using glasswort powder (Salicornia herbacea L.), and its physicochemical properties and sensory evaluation were examined. The moisture content of Oiji was shown to be higher in those to which glasswort powder had been added compared to the control without addition of glasswort powder, and Oiji with 40% glasswort powder substitute showed the highest pH and lowest acidity, resulting in slow progression of fermentation. The salinity of Oiji among those containing glasswort powder substitute was significantly higher with increasing level of glasswort powder. The sodium content of Oiji was significantly reduced as addition of glasswort powder increased. The L value of Oiji decreased with increased addition of glasswort powder, whereas the a value was highest in the control. The hardness of Oiji was higher in the control than in Oiji containing glasswort powder. Taste acceptance was highest for Oiji with 20% glasswort powder substitute, whereas acceptance of appearance was higher for Oiji with 10% glasswort powder substitute. Flavor and texture acceptance was higher for the control. In the attribute difference test, significant differences were found in brownness, off-flavor, salty taste, and sourness. Based on the findings, 10-20% substitution of salt with glasswort powder did not significantly lower overall acceptance compared to the control while salinity of Oiji was maintained. Therefore, the potential production of low-sodium Oiji has been verified.

In order to study low salinity Oiji (cucumber pickled in salt) with a reduced content of sodium, which was accomplished by replacing the salt in this saliferous food, we produced Oiji using sea tangle and, then performed physicochemical and sensory evaluations. It was found that the moisture content of Oiji was decreased with increasing the amount of added sea tangle. The pH and acidity were significantly different between the samples made with sea tangle, and the pH and acidity showed no consistent tendency according to the amount of sea tangle powder added. The salinity of Oiji was the highest in the control Oiji (2.92%), and the higher the amount of sea tangle added, the lower was the salinity in the Oiji with the salt replaced by sea tangle (2.78 to 2.89%). The sodium content of Oiji was also the highest in the control Oiji (591.65 mg/ 100 g) and significantly decreased with the increasing addition of sea tangle (560.43~366.71 mg/100 g). The color value of Oiji showed a significant difference between the samples, with no consistent tendency according to the amount of added sea tangle powder. The hardness of Oiji was significantly greater in the Oiji with the salt replaced by 40% of sea tangle, with greater hardness noted as the amount of added sea tangle powder increased (217.70 g). As a result of the acceptance test of Oiji, there were significant differences between the samples in overall acceptance, appearance, and taste, showing that the Oiji with salt replaced by 30% of sea tangle was significantly highest in overall acceptance and taste. The attribute difference test showed a significant difference only for the brown color, while no significant differences were found between the samples for off-flavor, bitter taste, fermented taste, salty taste, sour taste, hardness and crispness. The above results demonstrated that when sea tangle was substituted for 30 to 40% of the salt content, the Oiji with a low content of sodium and low salinity can be produced with a high level of taste and overall preference. Therefore, this study firmly demonstrated that 30 to 40% of the salt can be replaced by sea tangle as a substitute in order to produce Oiji that has low salinity, a low sodium content.

To optimize the fermentation period of lightly salted Oiji, 3% salt was added to cucumbers that were fermented at 27±1°C for 3, 4, 5, 6, or 7 days, after which their physical properties (moisture content, salinity, pH, acidity, hardness) and sensory characteristics (acceptance test, difference test) were evaluated. The moisture content was highest at day 6. Hardness slowly increased as fermentation time increased, but not significantly. The pH was highest after 3 days of fermentation, and tended to decrease as fermentation time increased, with the largest drop occurring between 4 and 5 days, and the lowest pH occurring between 6 and 7 days. Acidity was lowest after day 3 of fermentation and highest after day 7. Acidity tended to increase as fermentation period lengthened. The L-value tended to decrease as salt concentration increased. The a-value declined from day 3 to day 5, then increased significantly by day 7. The b-value was highest after 7 days, with a tendency to increase as the fermentation progressed. Acceptance test results were highest for taste and overall acceptance after 5 days of fermentation. The difference test showed that the optimal lightly salted Oiji fermentation period was approximately 5 days. These results indicate that lightly salted Oiji fermented for 5 days produced the highest acceptance.

본 논문의 목적은 생명공학 기술에 대한 찬성 또는 반대 의견에 대한 가치체계의 근간을 스노우(C. P. Snow)의 ‘두 문화’ 문제 - 과학문화와 인문문화 - 개념을 모티브로, 목적론적 윤리설과 의무론적 윤리설, 전통우생학과 자유주의우생학 등 가치선택의 다양한 갈래가 공존하고 있음을 논하는데 있다. 또한, 과학과 생명공학 기술에 대한 ‘잘못된 신화’- 과학의 객관성에 대한 신화, 과학과 과학자의 독립성과 자율성, 생명공학 기술의 세계기아 해결 - 를 지적함으로써 과학기술에 대한 적확한 판단을 모색하고 있다. 마지막으로, 생명공학 기술의 생산주체인 생명공학자에게 연구윤리와 사회적 책임은 물론 개방성, 도덕적 민감성과 상상력, 성찰과 품성의 윤리학을 요구하고 있다.

The Present study focuses on the publishing, dissemination, and reception of Beethoven's music during his lifetime and after his death. The common and different aspects among Beethoven, Mozart, and Haydn in these three fields were investigated. Since the active working periods of the three composers were different within the range of 1770-1810's, the practices of publishing and dissemination changed. Since the music market was rapidly growing, the relationship between the composer, publisher, and the public was also changing. As a result, the process of reception of Beethoven's music was quite different from that of the previous time. This paper especially put focus on the early phase(1792-1803) of Beethoven in Vienna. The process of construction as a new master composer in the musical world of Vienna was also discussed. In addition, the role of supporting groups for Beethoven among aristocratic salons was investigated. The changes in musical taste and ideology were also illuminated. Furthermore, the roles of published edition and reviews of music journals such as Allgemeine Musikalische Zeitung, Berliner Allgemeine Musikalische Zeitung, Wiener Allgemeine Musikalische Zeitung, and Caecilia in the reception of Beethoven's music were discussed.