Performance-based seismic evaluation is usually done by considering simplified models for the liquid storage tanks therefore, it is important to validate those simplified models before conducting such evaluation. The purpose of this study is to compare the seismic response results of the FSI (fluid-structure interaction) model and the simplified models for the cylindrical liquid storage tanks and to verify the applicability of the simplified models for estimating failure probability. Seismic analyses were carried out for two types of storage tanks with different aspect ratios (H/D) of 0.45 and 0.86. FSI model represents detailed 3D fluid-structure interaction model and simplified models are modeled as cantilever mass-spring model, frame type mass-spring model and shell type mass-spring model, considering impulsive and convective components. Seismic analyses were performed with modal analysis followed by time history analysis. Analysis results from all the models were verified by comparing with the results calculated by the code and literature. The results from simplified models show good agreement with the ones from detailed FSI model and calculated results from code and literature, confirming that all three types of simplified models are very valid for conducting failure probability analysis of the cylindrical liquid storage tanks.

The rate of salt and sugar into pickled cabbages was determined, and physicochemical characteristics, such as sensory, texture, and pH, of vinegar pickled cabbages during storage were examined at different storage temperatures and vinegar concentrations. The rate of salt and sugar penetration was faster in smaller size and on leaves rather than the stem of cabbage. Also, higher salt and sugar concentration and higher storage temperatures led to increase in salt and sugar permeation rate. As a result of sensory test, lower storage temperature is the most suitable, and 6% vinegar concentration was the mostly appropriate. Hardness and cohesiveness were decreased significantly at the initial 1st week storage time, but storage temperature did not show any significant effect. Addition of vinegar contents enhanced the hardness, but decreased cohesiveness. The pH was lowered with increasing vinegar content, indicated most significant factor on pickled cabbage. In general, salt and sugar contents rather than storage temperature have greater influence on permeation rate, and especially, addition of vinegar affects the texture of pickled cabbage.

The purpose of this study was to establish an optimal storage temperature and characteristic analysis after frozen-thawed dairy goat sperm. Sperm was collected at Chojeong dairy goat farm using an electric stimulator and dilluted with semen washing media. The egg yolk-triladyl frozen solution was used for the freezing of Saanen dairy goat sperm and the freezing concentration was set to 1×108sperm/ml. The frozen sperm were thawed in water bath at 37.5℃ for 45 seconds and motility was measured after preservation for 0, 30, 60, 90 and 120 min at 4℃, 17℃ and 37℃, respectively. Sperm characteristic analysis was conducted by flow cytometry. In results, sperm motility at 30, 60, 90 and 120 min after thawing was significantly higher in 17℃ than 4℃ and 37℃ (p<0.05). On the other hand, the frozen-thawed sperm motility were gradually decreased with storage periods increased (30, 60, 90 and 120 min) at 4℃, 17℃ and 37℃. Viability(42%), acrosome damage(24%), mitochondrial damage(28%) and ROS level(4%) were analyzed by flow cytometry in frozen-thawed spermatozoa in 7 male dairy goats. In summary, the motility of frozen-thawed spermatozoa in Saanen dairy goat was more efficient for storage 17℃. The average of viability 42%(30%~54%), acrosome damage 24%(16%~33%), mitochondrial damage 28%(20%~54%) and ROS level 4%(3%~6%) were arranged as standard value by 7 male dairy goats. However, more researches are needed to establish the optimal conditions or proper supplementation for sperm preservation. This study was carried out with the support of research project on feasibility study of the research & development projects for activating the hillside livestock farming and the development of goat grazing program of Rural Development Administration by Korea government (2018PJ013546).

곡물 저장중 해충과 미생물에 의한 피해가 증가하며, 이를 제어하기 위한 방법으로 이산화염소가스처리 방법을 제시하였고, 본 가스처리에 의한 살충기작을 증명하였다. 해충을 억제할 수 있는 최적의 가스 처리 조건과 가스 처리 후 곡물내의 이산화염소 잔류량과 곡물품질 등을 조사하여 피해 예측을 하였다. 본 가스 처리에 의해 화랑곡나방의 모든 생장 단계에서 효과를 보였으며, 특히 알과 성충 단계는 단시간 고농도 처리와 장시간 저농도 처리에서 높은 치사율였다. 한편, 낮은 농도에서 처리된 유충은 유충기간이 1.5 배가량 늘어나며, 번데기가 되지 못하거나 우화하지 못하는 것을 확인 하였다. 특히 유충의 섭식양이 급격히 감소하여 실크분비량이 거의 없을 정도로 활동량이 둔화되었다. 또한, 이산화염소처리가 화랑곡나방 암수 성충간의 페로몬 센싱에 교란을 유도할 수 있음을 확인 하였다. 본 연구 결과는 이산화염소가스처리를 통한 해충 방제 및 해충활동 제어 방법으로의 가능성을 제시한다.