• Composites Research
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• v.37 no.4
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• pp.337-342
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• 2024

Thermosetting composite materials are applied in mobility and structural applications due to their high mechanical strength and thermal properties. Nevertheless, these materials are difficult to recycle or reprocess. Therefore, research is currently underway to introduce vitrimer as a solution to this challenge. In this study, to enable reprocessing and self-healing of structural epoxy, an epoxy containing disulfide bonds was synthesized and added. The addition of disulfide epoxy resulted in a decrease in tensile strength and Young's modulus, but an increase in tensile strain. Analysis of the fracture surface after tensile testing revealed that the addition of disulfide epoxy imparted characteristics of ductile materials. This is attributed to the structure of disulfide epoxy, which primarily involves alkyl chains and bond exchange occurring at the disulfide bonds. It was confirmed that the addition of disulfide epoxy enables self-healing through reprocessing. While reprocessing was not possible with disulfide epoxy content below 17 wt%, it was feasible up to four times with content above 0.25 wt%. This study is expected to contribute to extending the lifespan of structural composites and enhancing recycling possibilities through reprocessing.

• Korean Journal of Environmental Biology
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• v.42 no.3
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• pp.325-331
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• 2024

Among the different types of seaweed that are cultivated in Korea for food, Capsosiphon fulvescensis the filamentous green alga with the highest production value. However, its harvest yield varies significantly from year to year due to its dependence on the natural seeding method. The present study aimed to identify the conditions affecting the formation of cyst-zygotes that can be utilized as artificial seeds during the life cycle of C. fulvescens. Gametangia and zygotes of C. fulvescens were found to be highly developed at temperatures above 15℃, with a maximum gametangial development rate of about 35% observed after 7 days of culture. The formation of zygotes into cystzygotes was induced within 7 days in all temperature conditions, but after 30 days of culturing, cyst-zygotes germinated into filamentous thalli at temperatures above 20℃, while the most stable formation and stabilization were observed at 15℃. Cystzygotes formed at 15℃ showed high growth when they were transferred to 25℃ conditions, and zoospores matured inside the cells. The production of cyst-zygotes was mostly influenced by temperature, and a gradual increase in temperature was found to be necessary for the formation and growth of cyst-zygotes. The culture conditions facilitating the formation of cyst-zygotes reported in this study can be useful for the production of artificial seeds and breeding technology for the effective cultivation of seaweed.

• Korean journal of applied entomology
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• v.36 no.4
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• pp.311-316
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• 1997

This study was conducted to evaluate the effect of temperatures on the egg and nymphal development andadult longevity of green mirid bug, Cvrtorhinus lividipennis Reuter. In addition, predation on eggs of brownplanthopper, Nilupurvurcz lugens ~t:l and small brown planthopper, L~orlelphux .striatellus Fallen by C.lividipennis were studied at different temperatures. Hatchability of C. lividipennis was about 96% at 23"C,88% at 26"C, 75% at 29$^{\circ}$C and 64% at 32$^{\circ}$C. Egg duration of C. lividipmnis was 1 1.0 days at 23"C, 10.0 at26"C, 6.7 days at 29$^{\circ}$C and 5.6 days at 32$^{\circ}$C. Nymphal duration of C. 1i1~idiperzni.ws as 13.7 days at 23"C,12.7 days at 26$^{\circ}$C. 10.2 days at 29$^{\circ}$C and 9.1 days at 32$^{\circ}$C regardless of food sources. Nymphaldevelopment was the shortest at 4th instar and the longest at 1st instar irrespective of temperatures and foodsources. Adult longevity of C. livirlipennis was was about 22.0 to 23.5 days at 23$^{\circ}$C. 19.0 to 20.0 days at26"C, 16.0 to 17.0 days at 2Y0C, and 1 1.0 to 12.0 days at 32$^{\circ}$C. There was no significant difference in adultlongevities on food sources. Number of eggs comsumed by adult C. lividipennis were about 56 to 61 and 56to 57,56 to 60 and 47 to 49,43 to 46 and 40 to 42, and 28 to 30 and 26 to 27 at 23'C. 20$^{\circ}$C. 29$^{\circ}$C and 32"C,respectively. Egg consumption by adult C. lividiprrznis was slightly higher at female and on N. lugens eggthan at male and on L. striatellus egg. Dail 2.0 to 3.0 eggs were consumed by adult C. lividipc,nni.s.ail 2.0 to 3.0 eggs were consumed by adult C. lividipc,nni.s.

• The Korean Journal of Mycology
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• v.16 no.4
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• pp.220-225
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• 1988

This study was carried out to investigate the effect on the system of crop rotation of sesame(Sesamum indicum L). The results of infected plant percentage and yield of sesame wilting disease, fluctuation of density of Fusarium oxysporum and Actinomycetes, and their pathogenicity test on Fusarium spp isolated from sesame cultural soil were investigated. Density of F. oxysporum was the highest in a sesame continuous cropping soil but that of Actinomycetes was the lowest in that soil. And that of F. oxysporum and Actinomycetes according to investigation date was the highest at June. 30 and July. 30, respectively. Their pathogenicity of F. oxysporum and F. solani isolated from sesame cultural soil to sesame, peanut and green gram were recognized to all isolates except one isolate among F. oxysporum 8 isolates and one isolate to sesame, 2 isolates to peanut and all isolates to green gram among F. solani 4 isolates. F. oxysporum density and infected plant of wilting disease were increased as a result of replanted cultivation of sesame, and yield of that was prominantly reduced. Relation between density of F. oxysporum in cultural soil and infected plant percentage showed positive correlation and yield index highly negative. There was little difference between sesame-upland rice and sesame-peanut in the system of crop rotation.

• Journal of the Korean Society for Marine Environment & Energy
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• v.11 no.3
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• pp.138-149
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• 2008

Rapid accumulation of carbon dioxide in the atmosphere for the past century leads to acidify the surface ocean and contributes to the global warming as it forms acid in the ocean and it is a green house gas. In order to curb the green house gas emissions, in particular carbon dioxide, various multilateral agreements and programs have been established including UN Convention of Climate Change and its Kyoto Protocol for the last decades. Also a number of geo-engineering projects to manipulate the radiation balance of the earth have been proposed both from the science and industrial community worldwide. One of them is ocean fertilization to sequester carbon dioxide from the atmosphere through the photosynthesis of phytoplankton in the sea. Deliberate fertilization of the ocean with iron or nitrogen to large areas of the ocean has been proposed by commercial sector recently. Unfortunately the environmental consequences of the large scale ocean iron fertilization are not known and the current scientific information is still not sufcient to predict. In 2007, the joint meeting of parties of the Convention on the Prevention of Marine Pollution by Dumping of Wastes and Other Matter, 1972 and 1996 Protocol (London Convention/Protocol) has started considering the purposes and circumstances of proposed large-scale ocean iron fertilization operations and examined whether these activities are compatible with the aims of the Convention and Protocol and explore the need, and the potential mechanisms for regulation of such operations. The aim of this paper is to review the current development on the commercial ocean fertilization activities and management regimes in the potential ocean fertilization activities in the territorial sea, exclusive economic zone, and high seas, respectively, and further to have a view on the emerging international management regime to be London Convention/Protocol in conjunction with a support from the United Nations General Assembly through The United Nations Open-ended Informal Consultative Process on Oceans and the Law of the Sea.

• Food Science and Preservation
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• v.23 no.2
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• pp.145-154
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• 2016

This study investigated the possibility of usage of freeze-dried ingredients for the preparation of Nabak kimchi. The quality characteristics of Nabak kimchi using freeze-dried ingredients (radish, kimchi cabbage, green onion, garlic and ginger) were monitored during storage at $4^{\circ}C$. The initial pH of Nabak kimchi was 5.76~5.93, however, it decreased significantly over increasing storage periods (p<0.05). The titratable acidity of Nabak kimchi increased during storage, reaching 0.43~1.08%. Among the freeze-dried samples, those treated with freeze-dried radish and minor ingredients showed lower titratable acidity than that of the control. The initial number of total aerobic and lactic acid bacteria were 5.57~6.25, and 5.52~6.24 log CFU/g, respectively. After 28 days, the population of total aerobic and lactic acid bacteria in the raw ingredients and freeze-dried minor ingredients was less than 8.0 log CFU/g, but more than 9.0 log CFU/g in other samples. Yeasts and molds in Nabak kimchi were detected up to 2~3 log CFU/g, but coliforms were not detected in all samples during storage. The score of firmness and overall acceptability in the control, raw ingredients and freeze-dried minor ingredients were significantly higher than others (p<0.05). These results indicated that freeze-dried ingredients, such as green onion, garlic, and ginger, can be used in kimchi and would delay microbial growth and extend the shelf-life of kimchi without any deduction of sensory quality.

• Korean journal of applied entomology
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• v.41 no.2
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• pp.91-97
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• 2002

This study was conducted to determine the effects of temperature and food onthe nymphal development and adult longevity of the green virid bug, Cyrtorhinus lividipennis Router. Nymphal period was 13.2 to 13.7 days at 24$^{\circ}C$, 10.4 to 10.9 days at 28$^{\circ}C$, and 9.0 to 9.3 days at 32$^{\circ}C$. Number of eggs predated by nymph was 10.6-14.3 at 24$^{\circ}C$, 7.5-9.2 at 28$^{\circ}C$, and 5.8-7.5 at 32$^{\circ}C$. Amount of predation was highest on BPH, followed by SBPH, WBPH, and GLH. Number of nympal moulting was mostly four times (55-75%) followed by three times (25-45%), regardless of temperature and food. Percent emergence rate was 52-70%, 48-66% and 22-38% at 24$^{\circ}C$, 28$^{\circ}C$ and 32$^{\circ}C$, respectively, showing a tendency to decrease with increasing temperature, and was affected by foods. Adult longevity, when supplied with one food, was 19.8 to 22.5 days at 24$^{\circ}C$, 15.6 to 17.0 days at 28$^{\circ}C$, and 10.3 to 11.7 days at 32$^{\circ}C$. There was no significant difference among foods in terms of adult longevity, but it tended to be slightly longer when provided with four foods than with one food. Number of eggs predated by an adult, when supplied with one food, was 35.7-54.2, 31.6-44.6 and 18.1-28.2 at 24$^{\circ}C$, 28$^{\circ}C$ and 32$^{\circ}C$, respectively. It was highest on BPH, followed by SBPH, WBPH and GLH regardless of temperature. Number of egg Predated by an adult, when supplied with four foods, was 4.0-28.9, 2.9-29.0 and 17-13.6 at 24$^{\circ}C$, 28$^{\circ}C$ and 32$^{\circ}C$, respectively, and was significantly different among foods supplied. The results suggest that the significantly different predation amount by adult was due to food preference amoung the different foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.10
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• pp.1638-1648
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• 2013

To promote the utilization of wild edible plants, this study examined blanching, drying, and fermentation as methods for enhancing the functionality of Hemerocallis coreana Nakai. Specimens fermented for 24 hours at a fermentation temperature of $50^{\circ}C$, with a relative humidity of 65%, contained the highest amount of organic acid (18,109.82 mg/100 g). For the blanched; specimens, total organic acid content decreased about 30% compared with the freeze-dried specimens. The main organic acid of Hemerocallis coreana Nakai was confirmed as succinic acid. After fermentation, free sugars decreased; in particular, specimens fermented at a relative humidity of 80% showed a 32~75% reduction in free sugar compared with the freeze-dried specimens. In terms of amino acid content, Hemerocallis coreana Nakai was mainly composed of valine, isoleucine, and phenylalanine. In fermented specimens the total amino acid content was highest in a moderately fermented (17 hr) specimen, (1,010.71 mg/100 g fresh wt.), but decreased in the maximally fermented (24 hr) specimen. The longer the fermentation, the higher the decrease in non-essential amino acids content, while the content of more essential amino acids consistently increased. In conclusion, since seasoned Hemerocallis coreana Nakai contains a considerable amount of glutamine and asparagine, it has a fresh sour and sweet taste; thus, it will likely be a highly preferred wild edible plant. Also, with an increase of essential amino acids after fermentation, Hemerocallis coreana Nakai is excellent in terms of nutrition. Thus, it may be possible to utilize fermented Hemerocallis coreana Nakai in the development of diverse products.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.31 no.1D
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• pp.119-126
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• 2011

High-speed railway raises global interests with the growing concerns on the green development and the green energy. However, since most of the infrastructure investment of Korea was focused on the highway projects for last forty years, the investment on the railway has been limited around 40~50% of that of the highway projects. In addition, due to the world economy crisis and unsatisfactory support of existing policy for the private investment project, the private investment is given a small deal of weight on the social overhead capital investment. Meanwhile, despite the world high-speed railway market is growing rapidly and the Korean contractors have won the international construction contracts over 70 billion USD, past records of railway projects are very rare. Therefore, it is required to develop strategies for encouraging private investment in the domestic market to achieve efficient high-speed railway development and for advancing into foreign high-speed railway market. This study carried out data collection and market analysis for both domestic and foreign market respectively. Through a structured questionnaire survey and expert interviews, contractors' perceptions on the high-speed railway market and needs for the government support are collected. Summary of strategies drawn from this study are as follows: 1) carrying out BTL high-speed railway projects and revising related policies; 2) upwarding incentive level for the private pre-investment projects considering the contractors' credit rating; 3) carrying out Honam-Jeju submarine railway project; 4) establishing a efficient consortium model for foreign market; 5) improving the capacity of the Korea Railway Association that support Korean contractors' foreign advancement; and 6) expand the budget for Global Infra-fund.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.214-230
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• 2016

This study was carried out to create a momentum for interest and understanding of local foods and provide base line data for the presentation of future effective development direction by investigating and researching cognitive characteristics, intake frequency, and preference about local foods targeting Pohang citizens. As a result of the investigation on intake frequency and preference of Pohang's local foods, in almost every item such as "gwamegi", "mul-hoe", "Guryongpo daege", "sashimi noodles", "mori noodles", "pidegi cuttle fish", "mulgomtang", "homchibap sikhae", "jesabap sikhae", "whale meat", "gaebokchi", "duchichijjim", "octopus sashimi", "roundnose flounder sashimi", "round flounder jorim", "fried round flounder", "gunsu sorasanjeok", "raw mustard muchim", "miyeongui dish", "sigeumjang", "chives dish", "rolled chives egg", "gokgang spinach", "pine dish", "yellow bean leaves muchim", "pickled green bean leaves", "green bean leaves watery kimchi", "Pohang sunrise bread", "black stone eel dish", "chili jjim", "red-pepper leaves namul muchim", "wild greens bibinbap", "acorn jello muchim", "oimiyeok changuk", "dongdongju", etc., significant differences were shown at the significance level of p<0.05~p<0.001. About understandings, views, development prospects, and development value and so forthof Pohang's local foods, more than 80% of respondents were positive, and in the questions asking concerns about local foods, more than half of the respondents gave a positive opinion, citing that they "have a little interest", and "tend to have an interest". Therefore, it can be seen that the future of local foods is bright. In the future, it is required that various cultural events related to local foods are held, a number of promotions are carried out, specialization of stores is distributed, and, at the same time, local foods are developed and generalized to suit modern sense, maintaining traditional taste in order to become global foods, as well as thedeformation of recipes.