리튬이온배터리는 높은 에너지 저장 효율과 환경 지속 가능성으로 점점 더 많은 관심을 받고 있다. PU 기반 리튬이온배터리에 사용되는 기존의 고분자 (polyurethane, PU) 바인더는 높은 유연성과 기 계적 강도를 제공하여 전극의 부피 변화를 감소시키고 구조적 안정성을 확보하는데 효과적이지만, 이와같 은 고분자 계열의 바인더는 전기전도도가 낮고 생산 및 폐기 과정에서 환경 문제를 야기할 수 있다. 따라 서, 본 연구에서는 이러한 고분자계 바인더의 단점을 해결하고자 고분자계 바인더로 많이 사용되는 PU 기 반 리튬이온배터리에 비해 향상된 전기화학적 성능과 안정성을 가진 새로운 바인더로서 석유계 피치 (SM260)/고분자 (polyurethane, PU) 복합소재 기반 바인더를 개발하였다. 특히, PU 바인더가 적용된 리튬 이온배터리는 100 사이클 후 가역 용량이 80 mAh/g으로, 초기 용량의 25%의 용량 유지율을 나타낸 반면, 본 연구에서 개발한 석유계 피치 (SM260)/고분자 (polyurethane, PU) 복합소재 복합 바인더가 적용된 리 튬이온배터리는 100 사이클 후 가역용량이 208 mAh/g으로 유지되고, 초기 용량의 68% 용량 유지율을 나 타내었다.

The bacterial soft-rot disease is one of the most critical diseases in vegetables such as Chinese cabbage. The researchers isolated two bacteria (Pseudomonas kribbensis and Pantoea vagans) from diseased tissue samples of Chinese cabbages and confirmed them as being the strains that cause soft-rot disease. Lactic-acid bacteria (LAB), were screened and used to control soft-rot disease bacteria. The researchers tested the treatments with hypochlorous acid water (HAW) and LAB supernatant to control soft-rot disease bacteria. The tests confirmed that treatments with the HAW (over 120 ppm) or LAB (Lactobacillus plantarum PL203) culture supernatants (0.5 mL) completely controlled both P. kribbensis and P. vagans.

An unbalance of rice productions and consumptions caused serious problems in both of agricultural area and grain market of korea. In recently, various efforts for rice processing products such as rice noodles and rice wines are in progress to overcome the unstable rice market. Among them, waxy rice is predominant items in processing rice. However, varietal features of starch viscosity are not considered in the processing industries and rice breeding field. In this study, 12 waxy rices and 2 cultivars Ilmibyeo(japonica) and IR72(Indica) were studied for physicochemical and amylogram to characterize the use of waxy rices. The amylose contents of waxy rices were from 7.1 to 8.1% with soft gel consistency and relatively low alkali digestion value(1.4% KOH) compare to Ilmibyeo. In the amylogram analysis(RVU) of waxy rices, unlikely normal rices, very fast peak time(about 3.5 min.) was obtained compare to that of 6.2 min. of Ilmibyeo. And 2 to 3 groups were classified based on peak viscosity and consitency of RVU. Wangchal, Odorokimochi and Hangangchal showed relatively high peak viscosity seemed not suitable for rice cake due to the hardness speed. And most of waxy rices developed in korea were believed to be suitable for oil fried cakes(Hankwa) because of a certain grade of starch degradation speed. And Mochiminori and Midoromochi originated from japan could be a good sources in waxy rice breeding program to improve the cooking properties especially in slow down of hardness speed with very low peak viscosity, hot viscosity and cool viscosity.