This paper aims to investigate the effects of adding bran to swine feed on growth and health of pigs. Given the rising demand for pork and increasing concerns about animal welfare, this topic is particularly timely and significant. Bran, rich in dietary fiber, promotes the growth of beneficial gut bacteria, induces satiety, and alleviates stress in pigs. Compared to other agricultural by-products like straw, bran offers superior nutritional and energy values, making it an ideal addition to swine diets. For instance, rice bran, which has high crude protein and energy values, improves growth performance. Meanwhile, wheat bran, though lower in energy value, has a high soluble fiber content that increases beneficial intestinal bacteria in nursery pigs and reduces stress-induced inflammation. Soybean hulls, with their lower crude protein and energy values compared to rice or wheat bran, help prevent excessive fat accumulation during the fattening process, thus enhancing carcass characteristics and pork quality. Therefore, adding bran to swine feed improves the health, growth performance, and carcass quality of pigs, helping to meet market demands.

The current inspection count for imported grains is 37,072. The scientific management of stored grain, which includes methodical pest identification and control procedures, is highly prioritized in the nations that export these grains. International documents on stored grain pests include a thorough description of all life phases, including mites and larvae, as well as methodical treatment techniques. They are more valuable than domestic manuals because of their comprehensive coverage and methodical management strategies. There is lack of genetic resources and photographs since the identification of stored grain pests in the domestic have been based on data from before 2017. During the course of 13 years(2010-2022) 1,469 incidences of stored grain pests were detected. Of these, 7 orders 34 families and 81 species had cases where the identification was confirmed down to the species level, for a total of 963 cases. This number shows that about 18% of the domestic quarantine site’s stored grain pests are not species-identified. Objectives in this study are to present genetic barcode data, high-resolution photoes for classification and identification, and information on international stored grain pest management techniques. Building on this, a new identification manuals for stored grain pests might be created, which would improve the site’s taxonomic identification levels.

This study investigates the effect of the microstructure of Li1.3Al0.3Ti1.7(PO4)3 (LATP), a solid electrolyte, on its ionic conductivity. Solid electrolytes, a key component in electrochemical energy storage devices such as batteries, differ from traditional liquid electrolytes by utilizing solid-state ionic conductors. LATP, characterized by its NASICON structure, facilitates rapid lithium-ion movement and exhibits relatively high ionic conductivity, chemical stability, and good electrochemical compatibility. In this study, the microstructure and ionic conductivity of LATP specimens sintered at 850, 900, and 950oC for various sintering times are analyzed. The results indicate that the changes in the microstructure due to sintering temperature and time significantly affect ionic conductivity. Notably, the specimens sintered at 900oC for 30 min exhibit high ionic conductivity. This study presents a method to optimize the ionic conductivity of LATP. Additionally, it underscores the need for a deeper understanding of the Li-ion diffusion mechanism and quantitative microstructure analysis.

Rice ratooning is the cultural practice that easily produces secondary rice from the stubble left behind after harvesting the main crop. ‘Daol’ is an extremely early growing rice variety. Planting this variety early allows for an additional ratoon harvest after the primary rice harvest. The plant growth and yield of ratoon rice were very low compared to those of main rice. Protein, amylose content, and head rice rate were higher in ratoon rice than in main rice. The distribution by the rice flour particle size of main and ratoon rice was similar. The damaged starch content in ratoon rice was relatively high at 6.1%. Ratoon rice required a longer time and higher temperature for pasting than main rice. Compared to the original rice, peak viscosity (PV), hot paste viscosity (HPV), cool paste viscosity (CPV), and breakdown (BD) were very low, and setback (SB) was high. As a result of analyzing the gelatinization properties of main and ratoon rice using differential calorimetry, it was found that the onset (To), peak (Tp), and conclusion (Tc) of ratoon rice starch were processed at a lower temperature than those of main rice. The gelatinization enthalpy of both samples was similar. The distribution of amylopectin short chains in ratoon rice was higher than that in main rice.

The volatilization of alkali ions in (K,Na)NbO3 (KNN) ceramics was inhibited by doping them with alkaline earth metal ions. In addition, the grain growth behavior changed significantly as the sintering duration (ts) increased. At 1,100 °C, the volatilization of alkali ions in KNN ceramics was more suppressed when doped with alkaline earth metal ions with smaller ionic size. A Ca2+-doped KNN specimen with the least alkali ion volatilization exhibited a microstructure in which grain growth was completely suppressed, even under long-term sintering for ts = 30 h. The grain growth in Sr2+-doped and Ba2+-doped KNN specimens was suppressed until ts = 10 h. However, at ts = 30 h, a heterogeneous microstructure with abnormal grains and small-sized matrix grains was observed. The size and number of abnormal grains and size distribution of matrix grains were considerably different between the Sr2+-doped and Ba2+-doped specimens. This microstructural diversity in KNN ceramics could be explained in terms of the crystal growth driving force required for two-dimensional nucleation, which was directly related to the number of vacancies in the material.

본 연구는 코팅 방법을 활용한 단결정 양극 소재 연구로서 Ni-rich계 다결정 양극 소재로 부터 단결정 양극 소재를 합 성하여 사이클 구동 시 양극 소재의 안정성을 향상시키고자 한다. 양극 소재에 LixCoO2와 LixSnO3 를 각각 코팅하여 이차입자 내부 혹은 외부에 코팅층이 형성된 양극 소재를 합성한 후 이를 소결하여 단결정 형성에 대한 영향을 비교 하였다. 입자 외부에 LixSnO3가 코팅되어 열처리 된 Ni0.8Co0.1Mn0.1O2(NCM811)의 경우 코팅 처리 없이 열처리된 양극 소재 보다 개선된 수명특성을 보였으나, 단결정화가 이뤄지지 않았다. 입자 내부에 LixCoO2 코팅층이 형성된 NCM811 을 열처리 한 결과 이차입자 내부에 형성된 Co 코팅층이 결정화되어 50회 사이클 후 기준 단결정 양극 소재의 방전용 량인 117.34 mAh·g-1 대비 129.11 mAh·g-1의 높은 방전용량을 나타내었고, 형상제어를 통해 이성적인 단결정화가 이뤄 졌다. 본 연구는 다결정체인 Ni-rich 양극소재의 단결정화에 대한 유요한 통찰력을 제공할 것으로 예상한다.

The major concern in the deep geological disposal of spent nuclear fuels include sulfide-induced corrosion and stress corrosion cracking of copper canisters. Sulfur diffusion into copper canisters may induce copper embrittlement by causing Cu2S particle formation along grain boundaries; these sulfide particles can act as crack initiation sites and eventually cause embrittlement. To prevent the formation of Cu2S along grain boundaries and sulfur-induced copper embrittlement, copper alloys are designed in this study. Alloying elements that can act as chemical anchors to suppress sulfur diffusion and the formation of Cu2S along grain boundaries are investigated based on the understanding of the microscopic mechanism of sulfur diffusion and Cu2S precipitation along grain boundaries. Copper alloy ingots are experimentally manufactured to validate the alloying elements. Microstructural analysis using scanning electron microscopy with energy dispersive spectroscopy demonstrates that Cu2S particles are not formed at grain boundaries but randomly distributed within grains in all the vacuum arc-melted Cu alloys (Cu-Si, Cu-Ag, and Cu-Zr). Further studies will be conducted to evaluate the mechanical and corrosion properties of the developed Cu alloys.

본 연구는 유통 중인 곡류 87건 및 그 가공식품 66건을 대상으로 발암물질인 무기비소의 오염도를 조사하였다. 높 은 분리능과 감도를 가진 HPLC-ICP/MS를 이용하여 무기 비소 As(III), As(V) 및 유기비소 MMA, DMA, AsB, AsC 를 분석했으며, ICP/MS로 총비소를 정량하였다. 모든 곡 류에서 무기비소가 검출되었으며, 곡류의 총비소는 약 70- 85%의 무기비소와 약 10-20%의 DMA로 구성되었다. 곡 류 분석 결과, 담수재배 종인 쌀과 흑미에서 높았고, 밭 재배 잡곡은 오염도가 낮았다. 쌀의 평균 무기비소 농도 는 쌀눈 0.160 mg/kg, 현미 0.135 mg/kg, 백미 0.083 mg/ kg으로 외피에 비소가 많은 것으로 조사되었다. 곡류 가 공식품은 원재료의 종류와 함량에 따라 무기비소 농도가 달랐으며, 현미와 쌀눈 가공 제품에서 검출량이 많았다. 모든 시료는 기준규격을 초과하지 않았지만, 섭취 빈도가 높으므로 식품 안전을 위해 지속적인 모니터링이 필요할 것으로 판단된다.

The grain growth behavior in the (1-x)K0.5Na0.5NbO3-xCaZrO3 (KNNCZ-x) system is studied as a function of the amount of CZ and grain shape. The (1-x)K0.5Na0.5NbO3-xCaZrO3 (KNNCZ-x) powders are synthesized using a conventional solid-state reaction method. A single orthorhombic phase is observed at x = 0 – 0.03. However, rhombohedral and orthorhombic phases are observed at x = 0.05. The grain growth behavior changes from abnormal grain growth to the suppression of grain growth as the amount of CaZrO3 (CZ) increases. With increasing CZ content, grains become more faceted, and the step-free energy increases. Therefore, the critical growth driving force increases. The grain size distribution broadens with increasing sintering time in KNNCZ-0.05. As a result, some large grains with a driving force larger than the critical driving force for growth exhibit abnormal grain growth behavior during sintering. Therefore, CZ changes the grain growth behavior and microstructure of KNN. Grain growth at the faceted interface of the KNNCZ system occurs via two-dimensional nucleation and growth.

The purpose of this study was to examine the quality characteristics of byeolmijang prepared several roasted whole grain powders (oat, brown rice, black soybean, corn) for eight weeks. As the fermentation progressed, the pH decreased from 6.10~6.12 to 4.48~4.92 and the total acidity increased dramatically from 0.41~0.48% to 1.67~2.24%. There were no differences in the moisture content. The content of reducing sugar decreased, in particular, brown rice sample(C) decreased significantly than the other samples during fermentation. In color, L and b-value decreased all samples, whereas a-value showed a tendency to slightly increase. The total cell counts and lactic acid bacteria revealed an increasing tendency during fermentation. In case of the amino-type nitrogen contents, it increased significantly during the fermentation period, especially control sample (A) showed the highest content significantly. The total polyphenol of all samples increased in the fermentation period. ABTS and DPPH radical scavenging activities also increased, especially corn sample (E) had the highest levels. In by electronic tongue analysis, corn sample (E) revealed higher umami and sourness than the control. So, by adding roasted corn powder, it can enhance function and taste of byeolmijang.

This study aimed to evaluate the changes in the content of functional components and antioxidant activity of rice and barley according to the milling process used. A considerable amount of γ-oryzanol was observed in unmilled rice and barley. However, γ-oryzanol was not detected in the rice and barley after the milling process. The highest content of γ-aminobutyric acid (GABA) was observed in the unmilled Keunalbori-1-ho barley. The contents of biotin in all samples also decreased in the milled grains compared to the unmilled grains. The highest content of total polyphenols and flavonoids was observed in the Heuksujeongchal barley, and the highest radical scavenging activity was also found in this grain. The milling process led to a decrease in the content of functional components, including γ-oryzanol, GABA, biotin, polyphenols, and flavonoids in both rice and barley. These results may be useful in the development of processed foods using cereal grains.

This research aims to investigate pudding with grain-added yogurt for its quality characteristics and viability during cold storage. The yogurt was fermented until its pH was 5.10±0.05 after inoculating the probiotic strain (Bifidobacterium lactis, BB-12) into the milk base containing grains. The yogurt was added to prepare probiotic puddings. During cold storage of the puddings at 4±1oC for 4 week, the quality characteristics (pH, acidity, texture) and the viability of BB-12 in pudding were determined and compared to control (only milk base). As a result, MR had a significantly lower pH and higher acidity than those of other samples. In texture properties, including hardness, gumminess, and chewiness, MSIR showed the significantly highest value, and the pudding with inulin was significantly higher than rice flour in all textures. For the viability of BB-12, pudding with milk was significantly lower than pudding containing milk and soymilk, suggesting that soymilk helps maintain viability. MR showed significantly higher viability than MI in the milk-based pudding, indicating that rice flour is more effective than inulin. Therefore, the addition of soymilk, inulin, and rice can maintain quality characteristics and viability of BB-12 in the pudding.