4(5)-methylimidazole (4(5)-MI) is carcinogenic, nitrogen-containing compound, mainly found during the manufacturing of caramel coloring. Hence, presence of 4(5)-MI is well-known in any food products with addition of caramel coloring for desirable sensory characteristics, such as cookies. Limited work has been conducted to develop suitable analytical method and to investigate effect of caramel coloring in cookies. This study aimed at developing the analytical method for quantification of 4(5)-MI and confirming influence of caramel coloring on level of 4(5)-Mi in cookies. Gas chromatography-mass spectrometry (GC-MS) was utilized for qualification and quantification of 4(5)-MI. Sample preparation procedure specialized in bakery products was fully developed in this study. The concentration of 4(5)-MI in 15 commercial cookies and biscuits ranged from 71.5 to 1254.8 ng/g. Correlation equation (y = 706.42x + 21.792) was obtained to estimate effect of caramel colorant on level of 4(5)-MI in cookies. Further, analytical method developed and results of correlation equation can be utilized in future studies on reduction of 4(5)-MI in many food.

4(5)-methylimidazole (4(5)-MI) is carcinogenic, nitrogen-containing compound, mainly found during the manufacturing of caramel coloring. Hence, presence of 4(5)-MI is well-known in any food products with addition of caramel coloring for desirable sensory characteristics, such as cookies. Limited work has been conducted to develop suitable analytical method and to investigate effect of caramel coloring in cookies. This study aimed at developing the analytical method for quantification of 4(5)-MI and confirming influence of caramel coloring on level of 4(5)-Mi in cookies. Gas chromatography-mass spectrometry (GC-MS) was utilized for qualification and quantification of 4(5)-MI. Sample preparation procedure specialized in bakery products was fully developed in this study. The concentration of 4(5)-MI in 15 commercial cookies and biscuits ranged from 71.5 to 1254.8 ng/g. Correlation equation (y = 706.42x + 21.792) was obtained to estimate effect of caramel colorant on level of 4(5)-MI in cookies. Further, analytical method developed and results of correlation equation can be utilized in future studies on reduction of 4(5)-MI in many food.

Rapidly solidified ribbon-consolidation processing was applied for preparation of high strength bulk Mg-Zn-Gd alloys. Mg alloys have been used in automotive and aerospace industries. Rapid solidification (RS) process is suitable for the development of high strength Mg alloys, because the process realizes grain-refinement, increase in homogeneity, and so on. Recently, several nanocrystalline Mg-Zn-Y alloys with high specific tensile strength and large elongation have been developed by rapidly solidified powder metallurgy (RS P/M) process. Mg-Zn-Y RS P/M alloys are characterized by long period ordered (LPO) structure and sub-micron fine grains. The both additions of rare earth elements and zinc remarkably improved the mechanical properties of RS Mg alloys. Mg-Zn-Gd alloy also forms LPO structure in -Mg matrix coherently, therefore, it is expected that the RS Mg-Zn-Gd alloys have excellent mechanical properties. In this study, we have developed high strength RS Mg-Zn-Gd alloys with LPO structure and nanometer-scale precipitates by RS ribbon-consolidation processing. and and bulk alloys exhibited high tensile yield strength (470 MPa and 525 MPa and 566 MPa) and large elongation (5.5% and 2.8% and 2.4%).

가압경수형 원자력발전소 일차계통에서 발생되는 방사성 부식생성물(크러드)은 원자력발전소 작업종사자 피폭의 주요원인이다. 또한, 최근 원자력발전소의 장주기운전 추세에 따라 장기간 노심에 침적된 방사성 부식생성물은 hideout 현상으로 노심의 출력에 영향을 주는 축방향이상출력 (AOA) 현상의 원인이 되고 있다. 크러드의 주요 성분은 마그네타이트, 니켈 페라이트, 코발트 페라이트가 주를 이루며, 이러한 산화물 형태는 강자성의 자기적 성질을 가지고 있다. 따라서, 전자석과 영구자석의 적절한 배치를 통하여 자기장을 발생시켜 크러드를 제거하는 필터 개발을 위해 개념 설계를 하였다. 기존의 필터와 달리 유체의 흐름을 방해하지 않아 압력저하 현상이 발생하지 않고, 연속적으로 사용할 수 있는 장점이 있다. 크러드 제거 기술의 하나로써 활용될 수 있을 것으로 기대된다.