This study aimed to develop processed foods that can be tailored to the tastes of consumers in countries to enter domestic and foreign markets utilizing fresh Korean pears, in which the consumption is decreasing. A survey was also conducted on three types of samples (pear jelly, pear rice cake, and pear muffin). As a result, both Korean and Chinese women aged in their 20s preferred pear muffins the most among the pear products evaluated. Pear jelly and rice cake were preferred by Chinese consumers because of their sweet taste (p<0.05). Pear rice cakes were preferred because of their texture (p<0.05). Pear muffins were not significant in all items except for odor/flavor and sweetness, but Korean consumers had a high preference for them and showed a significant preference for colors (p<0.05). Pear muffins were most familiar to both Korean and Chinese consumers showing a high willingness to purchase. An analysis of the preference inducement factors of consumers in each country of the three processed foods containing pears using Check-All-That-Reply (CATA) showed that the consumers of both countries preferred the ‘pear odor/flavor’ characteristics of pear jelly, and that pear rice cakes were preferred by Chinese consumers compared to Korean consumers. Pear muffins were preferred by Korean consumers. Overall, pear muffins are the product expected to be most suitable for female consumers in Korea and China aged in their 20s.

본 연구는 사용 후 핵연료의 금속전환 공정에서 발생되는 폐용융염을 고형화하는 방법으로 실리카 함유 무기물을 이용하여 폐용융염을 열적, 수화학적 안정한 화합물로 전환하는 방법을 제안하였다. 실리카 함유 무기물(SAP)은 일반적인 sol-gel process로 합성되었으며, 및 로 구성된다. 제조된 SAP을 에서 폐용융염과 반응시켜 각 금속염화물에 대한 반응특성 및 열안정성을 조사하고, PCT 침출시험법을 이용하여 수화학적 안정성을 평가하였다. LiCl은 와 로, CsCl는 CS-aluminosilicate와 로, 는 로, 는 로 전환되었다. 9시간 동안 반응시킨 후, 금속염화물의 전환율은 였으며, 까지 열감량은 1wt%이하로 TGA(Thermo Gravimetric Analysis)로 확인하였다. Cs 및 Sr의 침출속도는 로 매우 높은 내침출특성을 나타내었다. 이상의 결과로부터, SAP으로 명명된 안정화제(stabilizer)는 금속염화물로 구성된 폐용융염에 대해 매우 효과적인 것으로 판단된다. SAP을 이용한 폐용융염의 고화처리방법은 후속적인 안정성의 검증과정을 통하여 폐용융염의 최종처분부피를 최소화할 수 있는 대안적인 고화방법으로 고려될 수 있을 것으로 기대 된다.

A reaction of 214 lines and varieties to BB korean race K1, resistance and moderately resistance was 33 varieties which were bred before in 1990, susceptible were 5 varieties (Milyang23, Dongjinbyeo, Sinseonchalbyeo, Changseongbyeo and Cheongmyeongbyeo). Among bred after in 1990 resistance appeared 58 varieties, 18 varieties were susceptible. Bred after in 2000 were 50 varieties appeared resistance and 5 varieties were susceptible (Manho, Goun, Jinbong, Josaengheugchal, and Manna). Accordingly most varieties bred in south korea seemed to possession resistance to BB korean race K1. As a result of whether or not having Xa1 gene of rice varieties by SNP marker appeared that 43 varieties and the other 10 lines and varieties have Xa1 gene. Varieties bred before in 1990 have 18 (62.1%) varieties out of 29 varieties possession Xa1 gene to showed resistance to BB korean race K1, 19 (47.5%) varieties bred in 1990~2000, 6 (12.8%) varieties (Boseogchal, Daepyong, Hanareumbyeo, Hopyeongbyeo, Jongnam, Kuman) bred after in 2000 seemed to possession Xa1 gene.