The effect of Li2O addition on precipitation behavior of uranium in LiCl-KCl-UCl3 has been investigated in this study. 99.99% LiCl-KCl eutectic salt is mixed with 10wt% UCl3 chips at 550°C in the Pyrex tube in argon atmosphere glove box, with 10 ppm O2 and 1 ppm H2O. Then, Li2O chunks are added in mixed LiCl-KCl-UCl3 and the system has been cooled down to room temperature for 10 hours to form enough UO2 particles in the salt. The solid salt has been taken out from the glove box, and cut into three sections (top, middle and bottom) by low-speed saw for further microscopic analysis. Three pieces of solid salt are dissolved in deionized water at room temperature and the solution is filtered by a filter paper to collect non-dissolved particles. The filter paper with particles is baked in vacuum oven at 120°C for 6 hours to evaporate remaining moisture from the filter paper. Further analysis was performed for the powder remaining on the filter paper, and periphery of the powder (cake) on the filter paper. Scanning electron microscopy (SEM), electron diffraction spectroscopy (EDS), and X-ray powder diffraction (XRD) are adopted to analysis the characteristic of the particles. From SEM analysis, the powders are consisted of small particles which have 5 to 10 m diameter, and EDS analysis shows they are likely UO2 with 23 at. % of uranium and 77 at. % oxygen. Cake is also analyzed by SEM and EDS, and needle like structures are widely observed on the particle. The length of needle is distributed from 5 to 20 m, and it has 6 to 10 at. % of chlorine, which are not fully dissolved into deionized water at room temperature. From XRD analysis, the particles show the peak position of UO2, and the result is well matched with the SEM-EDS results. We are planning to add more Li2O in the system for fully reacting uranium in UCl3, and compare the results to find the effect of Li2O concentration on UO2 precipitation.

In order to study low salinity Oiji (cucumber pickled in salt) with a reduced content of sodium, which was accomplished by replacing the salt in this saliferous food, we produced Oiji using sea tangle and, then performed physicochemical and sensory evaluations. It was found that the moisture content of Oiji was decreased with increasing the amount of added sea tangle. The pH and acidity were significantly different between the samples made with sea tangle, and the pH and acidity showed no consistent tendency according to the amount of sea tangle powder added. The salinity of Oiji was the highest in the control Oiji (2.92%), and the higher the amount of sea tangle added, the lower was the salinity in the Oiji with the salt replaced by sea tangle (2.78 to 2.89%). The sodium content of Oiji was also the highest in the control Oiji (591.65 mg/ 100 g) and significantly decreased with the increasing addition of sea tangle (560.43~366.71 mg/100 g). The color value of Oiji showed a significant difference between the samples, with no consistent tendency according to the amount of added sea tangle powder. The hardness of Oiji was significantly greater in the Oiji with the salt replaced by 40% of sea tangle, with greater hardness noted as the amount of added sea tangle powder increased (217.70 g). As a result of the acceptance test of Oiji, there were significant differences between the samples in overall acceptance, appearance, and taste, showing that the Oiji with salt replaced by 30% of sea tangle was significantly highest in overall acceptance and taste. The attribute difference test showed a significant difference only for the brown color, while no significant differences were found between the samples for off-flavor, bitter taste, fermented taste, salty taste, sour taste, hardness and crispness. The above results demonstrated that when sea tangle was substituted for 30 to 40% of the salt content, the Oiji with a low content of sodium and low salinity can be produced with a high level of taste and overall preference. Therefore, this study firmly demonstrated that 30 to 40% of the salt can be replaced by sea tangle as a substitute in order to produce Oiji that has low salinity, a low sodium content.

양이온 계면활성제는 살균력을 가지고 있으며 이를 개발하기 위한 연구는 다양한 산업분야에 서 계속 진행되고 있다. 단순히 우수한 성능을 가질 뿐만 아니라 생분해성이 우수한 계면활성제를 개발 하기 위한 연구는 증가되고 있다. 본 연구에서는 Michael addition 반응을 통하여 ester-type의 양이온 계면활성제를 합성하였다. 실온에서 촉매없이 alkyl acrylate와 1차 아민을 가지는 화합물을 합성한 뒤 dimethyl sulfate 로 4차화시킨다. 2개의 소수기와 한 개의 친수기를 갖는 HQ21과 2개의 소수기와 2개 의 친수기를 갖는 HQ22를 합성하였다. 이들 합성화합물은 1H-NMR, HR-MS 와 FT-IR로 구조를 확인하였으며 생분해성을 측정하였다.

김치발효 중 일어나는 조직감의 변화에 영향을 미치는 요소들을 규명하기 위하여 조직경화제로서 CaCl2, 숙성지연제로서 K-sorbate, 숙성촉진제로서 새우젓 및 멸치젓의 첨가효과와 이들 시료의 데침효과를 조사하였다. pH와 산도 및 환원당의 변화양상을 보면 새우젓 및 멸치젓 첨가구가 숙성촉진 효과를, K-sorbate, CaCl2, 데침처리 등이 숙성지연효과를 뚜렷이 나타내었다. K-sorbate, CaCl2 및 데침처리에 의하여 발효중 김치배추의 절단강도 감소속도가 지연되었으며 압착력, 회복높이, work ratio의 감소속도도 지연되었으나 젓갈첨가는 이를 촉진시켰다. 이러한 결과는 관능검사에서 젓갈첨가구가 굳은 정도, 아삭아삭한 정도, 질긴 정도, 뻣뻣한 정도가 크게 낮아지는 반면, 보존료 첨가나 데침으로 이들 값이 증가하는 것과 일치하였다. pH, 산도, 배추잎의 절단두께, 절단력, 압착력, 회복높이, work ratio 등 기계적 측정치들은 신맛, 조직감, 외관의 기호도와 굳은 정도, 아삭한 정도, 질긴 정도, 뻣뻣한 정도 등의 조직감 특성과 높은 상관관계를 나타내었다. 특히, 김치의 pH는 김치의 신맛, 외관, 질긴 정도, 굳은 정도, 뻣뻣한 정도, 아삭아삭한 정도와 높은 상관관계를 나타내었다.