The nuclide management technology for separating high-heat generating/high-mobility/long-lived nuclides from high-level wastes based on the chemical reactions is under development. In order to secure the reliability of nuclear non-proliferation and to implement the effective safeguards, it is necessary to consider the safeguards from the conceptual design phase of the novel technologies. However, there was no experience and research on safeguards for the chemical reaction based nuclide management technology. In order to development the available monitoring techniques for the safeguards of nuclide management technology, the possible diversion scenarios were developed and the material flows of major nuclear materials were analyzed according to the various diversion strategies for each unit process in this study. The diversion strategies in this study is limited to the diversion of nuclear materials according to the change of operational parameters (temperature, chemical reagents, pressures, etc). The nuclear material distribution behaviors under the abnormal conditions were analyzed and compared with normal conditions using the HSC Chemistry. The results will be used to determine the proper signals and feasible techniques to monitor the abnormal operations.

This study evaluated how fresh pear cognition variables influences the purchase of primary and secondary products to promote pear consumption. The survey was performed online using 200 consumers who have consumed pears. Consumers’ cognition was classified into two groups, one that was more favorable toward fresh pears and one that was less favorable. The cognition toward pear significantly affected the attitude (p<0.001) and purchase intention (p<0.001) toward fresh pear. When consumers bought fresh pear, sweetness was most important among the selection attributes to both groups, and the most common reason why consumers liked the pear analyzed by check all that apply (CATA) was also sweet taste. However, the negative group did not prefer fresh pear because of taste and texture, so those qualities should be wellcontrolled. In addition, cognition toward primary products influenced liking and purchase intention of processed pear products, especially beverages (p<0.001), bakeries and sweets (p<0.05). Therefore, these types of secondary products should be developed based on consumers’ demands.