This study aimed to identify and analyze the effects of both isothermal heat treatment temperature and residence time on the formation of mesophase in coal tar pitch, especially with respect to its microstructural and crystalline evolution. The formation and growth of mesophase resulted in a decrease in d002 and an increase in Lc, and the degree of such variation was larger when the isothermal heat treatment temperature was higher. In isothermally heat-treated pitch, two distinct domains were observed: less developed crystalline carbon (LDCC) and more developed crystalline carbon (MDCC). When pitch was isothermally heat-treated at 375 °C for 20 h, d002 was 4.015 Å in the LDCC and 3.515 Å in the MDCC. Higher isothermal heat-treatment temperatures accelerated the formation, growth, and coalescence of mesophase. Indeed, in the pitch specimen isothermally heat-treated at 425 °C for 20 h, d002 was 3.809 Å in the LDCC and 3.471 Å in the MDCC. The evolution of mesophase was characterized by pronounced inflection points in d002 curves. It was found that the emergence of these inflection points coincided with pronounced changes in the microstructure of mesophase. This finding confirmed the relationship between inflection points in d002 and the microstructure of mesophase.

Acknowledging the limited opportunities faced by learners of Korean in the US, this study investigates the efficacy and challenges of immersive Korean language-focus residential programs in US college dormitories. Through an examination of a Korean language dormitory (called K-house) at a Midwestern university in the US, the current study sheds light on the optimal experiences and effective immersive environments that college langauge dormitory programs in the US can foster for both linguistic and cultural learning of Korean. By delving deeper into the specific programming and experiences of K-house residents, the study demonstrates that K-house facilitates access to Korean language and culture, enhances motivation of Korean language study, and cultivates a sense of belonging to the K-house community among K-house residents. Additionally, the findings of this study provide valuable insights for designing effective Korean language dormitory programs that promote language and cultural immersion in the context of teaching and learning Korean as a foreign language. Furthermore, this study offers suggestions for future research in this area.

A two-hour fire-resistance PC hollow slab for residential use was developed to secure structural and fire-resistance performance and to be applied to the general building and apartment housing markets. Compared to the existing hollow slab, in order to secure the same or better structural performance and economic feasibility by reducing the quantity, it was attempted to secure the fire resistance performance by reducing the concrete filling rate in the cross section and adjusting the thickness of the upper and lower flanges by optimizing the hollow shape in the cross section of the slab. For structural performance evaluation, experiments were performed on PC hollow slabs by varying the member thickness and the presence or absence of overlaid concrete, and all of the experimental results showed that the design strength was sufficiently exhibited and that stability during construction was possible. The developed synthetic PC hollow slab has secured fire resistance and residential performance so that it can be applied to all buildings, and it is intended to be immediately applied to the field.

이 연구의 목적은 주거지와 소득에 따른 베이커리 제품 구매 속성과 형태에 대해서 조사하 였다. 일반적인 사항에서 전체 1,235명 중의 여성이 59.6%, 남성이 40.4%로 여성이 남성보다 조금 더 많았으며, 주거지는 서울 대도시 지역이 53.0%, 중소도시 지역이 47.0%였다. 베이커리 제품의 선호도에 서 ‘일반 식빵과 단과자 빵류’가 56.5%로 가장 많았고, ‘샌드위치류’ 26.0%, ‘천연 발효빵과 건강빵’ 24.5%, ‘케익류’ 20.6%, ‘빵과 함께 커피, 음료’ 17.2% 순이었다. 소득에 있어서는 소득이 높아질수록 ‘천연 발효빵과 건강빵’을 선호하였으며(p<0.001), 소득이 낮아질수록 ‘조각 케익’(p<0.001)과 ‘샌드위치 류’(p<0.001)를 선호하였다. 베이커리 제품의 만족도에서는 ‘품질과 맛’(M=3.76), ‘신선도’(M=3.64), ‘양 질의 재료’(M=3.40), ‘기능성 제품판매’(M=3.31), ‘영양성분’(M=3.24) 순으로 나타났으며, 주거지에 있 어서 서울 대도시 사람과 중소도시에 거주하는 사람 모두 ‘품질과 맛’(p<0.05), ‘신선도’(p<0.05)를 중요 하게 생각하였다.

아산화질소(N2O, Nitrous Oxide)는 6대 온실가스 중 하나로 대기 중에서 적외선을 흡수하여 온실효과를 유발하는 것으로 알려져 있다. 특히 지구온난화지수(GWP)는 CO2에 비해 310배 높아 국내뿐만 아니라 전 세계적으로 이슈화되고 있으며, 그에 따른 강력한 환경 규 제 강화법들이 발의되고 있다. N2O 저감 기술에는 물리적인 방식에 따라 농축회수, 촉매분해, 그리고 열분해로 구분할 수 있는데, 본 연구 에서는 그 중 가장 효과적인 열분해 처리방식에 대해 논의하고자 일반적인 연소 조건 내 고온 열분해 방식을 이용하여 비용 저감과 함께 질소산화물을 저감시키는 온도 조건 및 반응 시간에 대한 정보를 제공하고자 한다. 열분해 조건으로 선정된 고온 영역은 1073 K부터 1373 K 까지 100 K 간격을 두고 계산을 수행하였다. 1073 K과 1173 K의 온도조건에 경우, N2O 저감율과 일산화질소 농도가 체류시간에 따라 비례관 계를 이루는 것이 관측되었으며, 1273 K에 경우, 체류시간이 증가함에 따라 발생되는 역반응으로 인해 N2O 저감율이 감소되는 것이 관측되 었다. 특히 1373 K에 경우, 모든 체류시간에 대해 정반응과 역반응이 화학 평형상태에 도달하여 N2O 저감에 대한 반응진행율이 오히려 감 소하는 것으로 확인되었다.

This study was conducted to investigate the dietary adaptation and use of the university foodservice (UF) in Korea according to the residence period of foreign students. The average length of residence in Korea of t he subjects was 8.2 months. The period of residence was divided into quartiles: 1-4 months in the first quartile (average 2.2 months), 5-7 months in the second quartile (average 6.3 months), 8 months in the third quartile, and 9-66 months in the fourth quartile (average 18.3 months). The regularity of meals tended to be the highest in the 1st quartile and lowest in the 2nd quartile and then increased in the 3rd and 4th quartiles. The frequency of consumption of delivery food and convenience store food was lowest in the first quartile and highest in the second quartile and then decreased with the period of residence. The frequency of night eating increased according to the period of residence after the second quartile. The degree of adaptation to Korean foods was highest in the first quartile. The use of the university cafeteria was significantly higher in the 1st and 4th quartiles than in the 2nd and 3rd quartiles (p<0.05, p<0.01, respectively). The satisfaction with the UF decreased as the residence period increased. Based on these results, since international students are very positive and try to adapt to the dietary life in Korea in their early years of studying in Korea, it would be desirable to intensively support them to adjust to their dietary life at this time. In addition, since it takes about 18 months or more to assimilate the Korean food culture and show positive changes, it is necessary to continuously operate the Korean food culture adaptation program for international students over this period.

본 연구는 교정시설에 수감되어 있는 남성 마약사용자들의 교정시설 체험에 대한 현상학적 연구이다. 마약사용으로 수감 중인 연구 참여자의 교정시설 체험에 대한 의미와 본질의 구조 등을 밝히고 이에 근거한 마약사용자들의 재활정책과 실천방안을 제시하고자하는 연구 목적을 지니고 있다. 본 연구에는 교정시설에 수감 중인 9명의 마약사용자들을 대상으로 심층면접을 수행하여 자료를 구성하였다. 원 자료는 Colaizzi가 제시한 체험적 현상학적 연구방법으로 분석하였다. 자료 분석 결과 53개의 주제가 구성되었고 이를 12개의 주제로 결집하였다. 12개 주제는 새로운 마약세계의 학습, 도구적 우정으로 서로 묶임, 분리처우에 대한 반발, 낙인의 지속적 강화, 인위적인 마약단절의 장, 자기 속죄의 기회, 사회적 관계기술의 학습, 종교와의 조우, 자립의지의 지속적 강화, 마약에 대한 인식오류의 극복, 가족으로 귀환하는 화해의 다리확보, 서로가 지지하는 비공식적 치료공동체로 타났다. 연구자들은 이를 순기능과 역기능 그리고 결과에 재배치하였고 이에 대한 공통의 경험을 기술하였다. 그리고 12개 주제를 Corbin과 Strauss(2014)가 제시한 패러다임 모델에 배열하여 참여자들의 교정시설 체험에 구조와 관계를 분석하여 기술하였다. 연구 자들은 자기낙인, 가족의 지지, 교정시설의 치료공동체화에 대한 논의를 하였고 이에 대한 교정정책 차원에서의 제언을 했다.

In this study, 38 residents of the Jeonnam areas in Korea were assessed for their level of exposure to VOCs. The aim was to understand the difference in levels of indoor, outdoor, and personal exposure to VOCs (benzene, toluene, ethylbenzene) and a health effect assessment was conducted to determine whether there was any fatal cause from carcinogenic or non-carcinogenic elements from case and control group. Personal exposure to benzene showed a higher distribution than indoor and outdoor concentrations, and it was found that the average concentration of the case group was higher than that of the control group in all indoor, outdoor, and personal exposures. With regard to benzene, in the CTE, RME, and Monte-Carlo analysis, all subjects in the case group were seen to exceed the lifetime cancer risk of 10−6 defined by the US EPA and in the RME analysis the control group subjects were also seen to exceed the lifetime cancer risk of 10−6 defined by the US EPA. In the case of toluene, ethylbenzene on the CTE, RME, and Monte-Carlo analysis, the non-carcinogenic standard of 1 was not exceeded.

This study conducted qualitative research through in-depth interviews on the diffusion process of Korean food in accordance with the length of residence of Chinese students in Korea. As the analysis method, the qualitative analysis method such as NVivo12.0 was used, and the analysis was performed through word frequency, word cloud, and coding matrix. The images of taste of Korean food were revealed as ‘Spicy’, ‘Sweet’, and ‘Light taste’ by both short-term Chinese residents and long-term Chinese residents. The long-term Chinese residents showed their dissatisfaction with the institutional food, and they also pointed out the importance of the matter of cooking for quick adaptation to life in Korea. The long-term Chinese residents also thought of Korean food as ‘High-fiber food’, and this was influenced by the ‘Less-oil’ cooking method of Korean food, which is different from the cooking method of Chinese food. The length of residence was used as a main variable of this study, and it was one of the factors having positive effects on the diffusion of Korean food and acculturation. It would be difficult to generalize the results because this study used the convenience sampling method and snowball sampling.

The purpose of this study was to investigate eating habits and dormitory foodservices’ satisfaction in university students using dormitory foodservice in the Jeollabuk-do Iksan area. Self-administered questionnaires were completed by 195 students (86 male, 109 female). Many students (58.5%) ate less than two meals per day and spent around 30 min eating meals. The results show that snack and midnight meals were the main reasons (37.9%) for unhealthy eating habits. Main source of nutritional knowledge and information were TV and the Internet (58.5%), followed by friends and people (25.1%), nutrition books (10.3%), elective courses (4.6%), and newspapers and magazines (1.5%). Men had significantly higher satisfaction scores for nutrition, taste, diversity of menu, as well as hygiene of dormitory food court compared to women (p<0.05). Salty taste was the most important factor in evaluation of taste satisfaction, whereas sour taste was opposite. The reason for taste dissatisfaction in the dormitory food court was not salty enough, and it may be related with their eating habits. The results show that students need education for adequate knowledge and information about the relationship between health and nutrition.

The Asian tiger mosquito, Aedes albopictus, is considered as potential vector of Zika virus in Republic of Korea (ROK). Vector control during mosquito season is one of critical factors for decline of viral transmission. Total 14 oversea travel-associated Zika cases by mosquito bite were reported throughout ROK from January to September 2016 and vector control and monitoring at surroundings of patient’s residences was carried out during three weeks after confirmation of the virus. Although population density rates of Ae. albopictus were remarkably various according to ecological surroundings, population density of Ae. albopictus near forest was higher than urban. All captured Aedes mosquitoes were used for detection of three flavivirus, Zika, Dengue and Chikunguya, using RT-PCR and any virus was not detected. Population density of Ae. albopictus decreased > 65% on average after vector control and in one area > 95% of population density decreased. Our data might reveal that vector monitoring and control at surroundings near residences of oversea travel-associated Zika patients might effectively prevent viral transmission by mosquito bite and naturalization of the virus in ROK.

This study aimed to examine the health-related lifestyle habits and eating behaviors according to gender, ethnicity, and residence type of university students in Yanbian, China. Self-administered questionnaires were collected from 302 university students. Of the male students, 12.1% and 42.0% were in the underweight and overweight groups, respectively, and of the female subjects, 21.3% and 16.3%, were in those respective groups. More male than female students preferred the overweight body somatotype. In contrast, about 49.4% of female students were hoping to be underweight, and female students had more obvious difficulties with body somatotype perception, whereas their exercise frequency and time spent exercising per day were much less than those of male students. More Chinese than Korean-Chinese subjects exhibited regular eating habits, which included eating at the same time everyday and at the same frequency per day; these habits were, accompanied by generally healthier lifestyle habits regarding regularity of activity and exercise time. Self-boarding students had a significantly higher BMI (23.7±5.1 kg/m2) and were more likely to be overweight (43.5%) as compared to students who lived in a dormitory or with family. Salty taste was preferred by Chinese students more than Korean-Chinese students, and greasy taste was preferred by Korean-Chinese students as compared with Chinese students. This study found that inherent and environmental factors are related with the dietary behaviors of university students in Yanbian, China. Further studies are required to elucidate the structural elements of family life and the sociocultural factors associated with dietary behaviors in Yanbian.