One of released radioactive gases from a spent fuel is cesium (137Cs) as semi-volatile fission products and reticulated ceramic foam could be used for capturing the gaseous cesium. It has threedimensional open-pore structures and consumes cesium above 600°C to form cesium species including Cs-nepheline (CsAlSiO4) and pollucite (CsAlSi2O6) phases. Kaolinite-based foam filter is a favorable ceramic filter because they exhibit superior capture characteristics compared to other aluminosilicate minerals and other shape filters. However, for usage in special conditions, structural limitations such broken struts must be improved. Here, recoating by using centrifugation, followed by a pre-sintering cycle was conducted for covering the cracks and voids, resulting from the burnout of the polyurethane sponge as a sacricial template. The slurry including additives was chosen by considering viscous behavior of slurries for the centrifugation. The microstructure and strength was improved by the recoating.

Reticulated foams have a continuous skeleton network consisting of aluminosilicates and are used for capturing gaseous cesium released from spent nuclear fuel at high temperature. It has high stability to high temperature and good capturing performance. Homogeneous cell distribution and modified surface structures are indispensable conditions for stable operation and handling. In particular, triangularly shaped holes inside the struts were generated during the pyrolysis of polyurethane sponge as a sacricial template, which lead to limite the strength of the reticulated foam as well as cracks. However, several attempts have been focused on the increasing the strut thickness. Here, we have prepared ceramic foams by the polyurethane sponge replication method with roller squeezing. Ceramic slurry including additives was determined with consideration of its viscous behavior. After pre-sintering, infiltration under vacuum was conducted. Metakaolin slurry was filled partially into the triangular void. As a result, the compression strength was improved by structure modification without composition change.

This study examined the heat balance in the electrolytic reducer during oxide reduction of pyroprocessing. The adoption of carbon anodes instead of conventional platinum anodes in the oxide reduction process has made it possible to apply high currents, and it has been observed that the temperature of the molten salt of in the reactor rises rapidly when applying high currents, so it is important to maintain an optimal operational temperature range. In this study, salt resistant heat, reaction heat, and decay heat were identified as factors affecting heat balance during the operation of oxide reduction process. Equations describing the relationships among these factors were established. Then using this, a correlation was developed to understand the relationship between applied current and the molten salt temperature in the reactor observed in the actual operation of the carbon anode electrolytic reducer of KAERI. Furthermore, this study proposed strategies to mitigate excessive temperature elevation during oxide reduction operation. A comparative assessment of these approaches was conducted. Considering KAERI electrolytic reducer operation environment, among the considered cooling strategies, the cooling effectiveness was calculated to be highest in the following order: heat transfer to extra salt, convection, conduction, argon gas bubbling.

With the advancement and diversification of the bread industry, eco-friendly products with less sugar and salt, and containing functional ingredients are being developed. To develop healthy bread, Korean pine leaf powder was added in different proportions (0%, 1%, 3%, 5%, and 7%), and the quality characteristics of the bread, namely height, moisture, color value, texture, antioxidant property, and sensory characteristics were evaluated. As the amount of leaf powder was increased in the bread, L-value in the range of 53.45~85.05 (p<0.001) and adhesiveness in the range of 0.13~0.32 mJ (p<0.001) decreased significantly, whereas b-value in the range of 16.75~30.74 (p<0.001), total polyphenol content in the range of 466.83~669.13 ug/mL, ABTS- in the range of 0.46~43.23%, DPPH-radical in the range of 1.39~45.76%, scavenging capacities (p<0.001), color in the range of 3.27~5.40 (p=0.017) and texture in the range of 4.33~4.80 (p=0.006) preferences increased significantly. This study could increase the utilization of Korean pine leaf and the production of healthy food with antioxidant properties.

Looking at the dietary patterns of women in their 20s and 30s as well as postmenopausal women, the intake of most nutrients was lower than the recommended levels. Shrimp is a low-calorie, high-protein food, and contains abundant minerals, and it is expected to help prevent osteoporosis. In this study, jinmal dasik was prepared by varying the shrimp content at 0, 1, 5, and 7%, and the quality characteristics were measured. Hardness, adhesion, chewiness, and cohesiveness of physical properties increased significantly as the amount added increased (p<0.001). The springiness decreased significantly as the amount of addition increased in the addition group (p<0.001). In the calcium, there was a significant increase as the amount added increased (p<0.001). In the potassium, there was a significant increase as the amount added increased (p=0.049). This study intends to highlight the benefits and possible uses of shrimp.

An increasing trend embracing the 2030 generation mindset through the new word ‘newtro’, which means reinterpreting the past and selling it in the present, has been gaining traction. The 2030 generation who seek new experiences and desserts is growing. The unique dessert market is expected to continue to grow in the future. Thus, this study devised a pine needle madeleine. Madeleines were made by varying the proportions of pine needle powder added to 0%, 1%, 3%, 5%, and 7%, and specific gravity, moisture, color, physical properties, and antioxidant properties were measured. The L-value decreased significantly (p<0.001) as the amount of pine needle powder added increased, and the a-value increased (p<0.001). The total polyphenol content, DPPH, and ABTS gradually increased significantly (p<0.001). Through this study, it was possible to confirm the quality and characteristics of madeleines using pine needle powder, which has excellent antioxidant properties, and it will become basic data for the development of various desserts using pine needle powder.

As cholesterol intake increases, the prevalence of hypercholesterolemia is also increasing. With increasing food selection considering health, consumption of functional foods that can help health is also expected to increase. Ginger is rich in minerals (such as potassium and magnesium) and antioxidants. Antioxidants have been shown to be effective in lowering blood cholesterol levels. Therefore, we would like to produce madeleines helpful for hypercholesterolemia by adding ginger syrup to madeleines recently consumed as desserts. In this study, the quality and characteristics were analyzed after making madeleine by adding ginger syrup at 0%, 5%, 10%, 15%, and 20%. Baking loss was significantly reduced as the addition amount increased (p<0.001). The pH value decreased as the addition amount increased except for the 5% added group (p<0.001). The b value of the chromaticity showed a significant increase from the 5% addition group (p<0.001). Regarding textures, hardness (p=0.006), gumminess (p=0.001), and chewiness (p=0.001) all decreased as the addition amount increased. Regarding antioxidant activity, polyphenol, DPPH, and ABTS values were significantly increased as addition amount increased (p<0.001). Consequently, Madeleine using ginger syrup rich in antioxidants is expected to help health.

In this study, we developed a healthy snack using dried shrimp powder which is rich in calcium to help prevent bone disease. Different types of yanggaeng were prepared with varying ratios of dried shrimp powder; 1%, 3%, 5%, and 7%. Moisture content, color value, texture properties, and mineral concentration were measured. The L, a, and b chromaticity values showed significant differences in the 5% addition group (p<0.001). The texture properties, hardness, and adhesion decreased significantly as the amount of shrimp powder increased (p<0.001), while chewiness and elasticity significantly increased as the amount increased (p<0.001). Calcium and potassium increased significantly as the amount of shrimp powder increased (p<0.001).

This study tried to develop Jinmal dasik using pine nuts leaf powder with antibacterial and antioxidant properties. After preparing the Jinmal dasik in proportions of 0%, 2%, 4%, 6%, and 8% by varying the ratio of pine needle powder, the moisture, color, physical properties, antioxidant properties and sensory quality were measured. Except for the 8% Jinmal dasik, the L value of chromaticity significantly decreased as the amount of pine needle powder increased (p<0.001). In addition, the value significantly decreased with increased density (p<0.001). Based on our physical properties evaluation results, the hardness, cohesiveness, and elasticity decreased significantly as the amount of pine needle powder increased (p<0.001), but adhesion and chewiness increased significantly with an increase in the amount of pine needle powder (p<0.001). Total polyphenol content was significantly increased except for the 8% Jinmal dasik (p<0.001). DPPH and ABTS also increased significantly as the amount of pine needle powder increased (p<0.001). Our sensory evaluation, showed the 2% Jinmal dasik to have the highest degree of preference, however, there was no significant difference among the proportion groups (p=0.053).

Red Chinese cabbage is rich in anthocyanins, with beneficial effects on anti-obesity and lipid profiles. The purpose of this study was to examine the anti-obesity effects of red Chinese cabbage. Four-weeks old Spague-Dawley male rats were divided into four groups for six weeks as follow: Normal Diet (ND), High Fat Diet (HFD), HFD + Red Chinese Cabbage Diet (RCD), HFD + Red Chinese Cabbage Juice (RCJD). After six weeks, the liver weight was significantly higher in the HFD group than in the other groups, and the RCD and RCJD groups showed similar values to the ND group. The epididymal fats were significantly higher in all high fat diets (HFD, RCD, RCJD) than in the ND group and there was statistical significance in the post-tests when comparing the RCD and RCJD groups with the HFD group. Triglycerides significantly decreased in the RCD group. In conclusion, red Chinese cabbage is rich in anthocyanins, with beneficial effects on organ weight and lipid profiles.

The cabbage whitefly Aleyrodes proletella L. (Hemiptera: Aleyrodidae) is a specialized insect that uses its mouthparts(stylets) to feed from the phloem of its host plants, which are found among the Brassicaceae and Asteraceae. Female whiteflies lay their eggs in circular patterns embedded in wax on the underside of the leaves. These were collected from the leaf of triangular lettuce, Crepidiastrum sonchifolium throughout the whole Chungnam province, 2013. We reared the cabbage whitefly on the egg-plant. The elongate-oval eggs are laid upright in a semicircle on the underside of Brassica leaves but didn’t in lab. Initially pale and translucent, the eggs become darker. Nymphs are scale-like and covered with wax; their color is white with two yellow spots on the abdomen. On the dorsal surface of the last abdomial segment is the vasiform orifice charactersitic of the group. The fourth instar is called the “pupa”. The pupa is thicker, immobile, and pale in color with red eyes. The adults are tiny, about 1.5 mm long, and moth-like. The head and thorax are dark. The abdomen is yellow and covered by a conspicuous white waxy layer. The forewings have a faint, dark bar. If disturbed, the adults fly readily. The duration of development of immature stages of Aleyrodes proletella decreased with increase in temperature, the mortality was higher below 16 ℃ and above 28 ℃.

We collected the unknown species of whiteflies throughout the Chungnam districts. Crepidiastrum sonchifolium (Bunge) Park & Kawano, Korean youngia was major plant to Cabbage whitefly and discovered throughout the Chungnam province in 2013. The unknown other species was collected on leaf of Morus alba L.(White mulberry) in September, 2014. We are attributing this species to Parabemisia sp. It has been known that plants affected by Aleyrodes proletella Linnaeus, cabbage whitefly are leafy brassicas, including kale cabbage, broccoli and Brussels sprout and a minor pest of cabbage, bruseels sprouts and broccoli in Europe, being seldom a pest of agriculture but often troublesome to home gardeners. In cage of pupal, lingular head is simple, dorsal submargin without row of papillae and body not boxshaped. The pupal shape of Parabemisia sp.(attributted) is as follows. The fourth nymphal skin has 30 to 32 marginal setae including the caudal setae. The anterior spiracular furrows are scarecely visible, but the caudal furrow is slightly ridged longitudinally. The vasiform orifice is elongate triangular with the lingula included. The lingula has two blunt lateral tubercles and two long caudal lingular setae. The operculum covers only the anterior one-third of the vasiform orifice. In vivo, the nymphs are surrownded by a marginal fringe of clear wax.

"Samkwangbyeo" is a new japonica rice variety developed and registered by the rice breeding team of National Institute of Crop Science, RDA in 2003, which was derived from a cross between good quality, high yielding line Suweon361 and a disease resistant line Milyangl01. This variety has about 129 days duration from seeding to heading in central lowland and mid-mountainous areas. It is about 87 cm in culm length and moderately tolerant to lodging. It has also erect pubescent leaf blade and slightly tough culm with good canopy architecture. Samkwangbyeo has the same number of tillers per hill and spikelets per panicle as those of Ilpumbyeo. It shows less sensitivity to premature heading by lately transplanting of 50-day old seedlings. It is slightly less tolerant to cold stress in terms of both heading delay and spikelet fertility than those of Ilpumbyeo. It shows delayed leaf senescence and considerable tolerance to viviparous germination at ripening stage. It shows moderate resistance to leaf blast, bacterial blight, and stripe virus, but susceptibility to insect pests. The milled rice of Samkwangbyeo exhibits translucent, relatively clear non-glutinous endosperm and medium short grain. It has similar amylose content of 18.3% and similar gelatinization temperature, and good palatability of cooked rice compared to Ilpumbyeo. The milled rice yield of Samkwangbyeo is about 5.69 MT/ha at ordinary culture in local adaptability test for three years. Samkwangbyeo would be highly adaptable to central lowland and mid-southern mountainous areas of Korea.

Poongmi is the first ginger variety developed by pure line selection from 54 Korean local accessions. The selected pure line having high quality and high yielding was tested for regional adaptation, and it was superior to those traditional accessions in g

A new single cross hybrid, 'Dumechal', is a white waxy corn (Zea mays L.) developed by the Maize Experiment Station(MES) of Gangwondo Agricultural Research and Extension Services (GARES) in Hongcheon in 1999. 'Dumechal' was made by crossing two inbred lin

A new sesame variety 'Namback'was developed at the National Crop Experiment Station through a cross between commercialiy utilized varieties of high yielding 'Danbackkae' and late seeding of second cropping daptable 'Chinjukkae' at 1989 and had been select

Borami' is a new sweetpotato cultivar with light purple flesh developed at the Mokpo Experiment Station, The National Honam Agricultural Experiment Station, RDA. This cultivar was selected from the cross between 'Yamakawamurasaki' and 'Shinmi' in 1994, Se