To obtain flexible waterborne poly(urethane urea) (WBPU) coatings with functionalities such as shape recovery and water resistance, we synthesized a series of WBPUs by a prepolymer mixing process from hexamethylene diisocyanate, polyol, 2,2-bis(hydroxymethyl) propionic acid, ethylenediamine, and triethylamine with polyol blends [hydroxyl-terminated polydimethylsiloxane (PDMS) with a number-average molecular weight of % 550 and poly (tetramethylene oxide) glycol (PTMG) with a number-average molecular weight of 650] of different molar ratios. The effects of the PDMS content in PDMS/PTMG on the dynamic thermal and mechanical properties, hardness, tensile properties, water resistance (water absorption, contact angle, and surface energy), and shape-memory properties of WBPU films were investigated. As the molar percentage of PDMS in WBPUs increased, the storage modulus, tensile strength and modulus, elongation at break, hardness, and shape-retention rate (30-15%) decreased; however, the water resistance and shape-recovery rate (80-90%) increased.

High‐power piezoelectric energy harvesters (PEHs) require piezoceramics with a large kp and d33 but small εT33/ε0 values. The [0 0 1]‐textured 0.96(Na, K)(Nb1−xSbx)–0.04SrZrO3 piezoceramics (x = 0.025 and 0.045) exhibited the improved electromechanical coupling factor (kp) and piezoelectric charge constant (d33); however, the increase of dielectric constant (εT33/ε0) was not significant. Further, the textured piezoceramic with x = 0.045 shows the large d33 × g33 value of 21.5 pm2/N, where g33 is piezoelectric voltage constant, indicating that texturing is a good technique to fabricate the piezoceramics for PEH. The impedance curve of the PEH consisting of the metal substrate and textured piezoceramic shows a piezoelectric resonance peak at a low frequency, which is the same as the mechanical resonance frequency of the PEH. Hence, the PEH can be considered a piezoelectric material. The figure of merit of the PEH was determined using the mechanical quality and electromechanical coupling factor calculated from the impedance curve of the PEH. A large power output of 1.7 mW was obtained from the type‐1 PEH at the resonance frequency produced using the textured thick film (x = 0.045). Hence, this PEH can be used as a permanent power source for microelectronic devices in the Internet of Things.

The speed of cultural exchange, including the adoption of novel foods, has accelerated with increased internet use and international travel. As the number of studies demonstrating the clear health benefits of Korean cuisine continues to grow, the resulting governmental efforts to promote Korean cuisine has also increased. We aimed to evaluate the familiarity and acceptance of Korean foods by randomly selecting 90 local foodies in Hanoi and Ho Chi Minh City in Vietnam and 203 local foodies in Sao Paulo, Brazil between June 2010 and August 2012. SPSS 12.0, t‐tests and Chi‐square tests were performed to compare the findings. Korean foods were consumed ≥2/wk by 42% of Vietnamese (VT) vs. <1/yr by 32% of Brazilians (BZ, p<0.001). Most frequently consumed by VT were Kimchi (7.7%), Kimchi Jjigae (7%) and Bibimbop (7%). BZ consumed Bulgogi (13.4%), Kimchi (10.7%), and Samgyeopsal/Galbi (6.3%), with Samgyetang (12.4%) and Bibimbap (15.5%) as desired items to try in the future. Preferred flavors of Korean foods were cited as spicy, strong spicy‐marinated flavor by VT, and sour taste by BZ. Disliked flavors were oily and sour by VT and smell, texture and spicy‐marinated flavor by BZ. The differences between VT and BZ should be considered in developing and introducing country‐tailored and localized menus and services.Grant Funding Source: Korean Rural Development Administration (20120501–030‐503–001‐02–00)

Cognitive impairment of the elderly is modulated by nutrients (Vitamin B6, B12, folate and omega‐3), diet (Mediterranean) and nutritional supplement use. We aim to investigate the cognitive function of elderly Koreans in relation to their dietary practices. Elderly Koreans (n=316, 115 men and 201 women), aged ≥65y, were interviewed individually for sociodemographic characteristics, height, weight, FFQ, 24‐hour recalls, and a mini‐mental state examination evaluated by use of a 30‐point questionnaire in Korean (KMMSE). Frequency, Chi‐Square, and Anova tests were carried out using SPSS 12.0. Obesity was more prevalent in men (33%) and those living with spouse and children than women and those living alone. The mean KMMSE scores (± SD) were higher in men (27.55±3.37 vs. 25.53±4.88 in women), the educated, and the relatively younger group (27.77± 2.42 in <70 y vs. 22.67±5.24) in ≥90y) than in their counterparts. Although responses differ by gender, differences in KMMSE scores were associated with frequent consumption of bread, potato, fish, fish cake, pork, beef, radish, tomato, tangerine, apples, grapes, ice cream and rice wine. Intake of vegetables particularly hot peppers, cumbers, tomatoes and seaweed was closely associated with KMMSE scores in Korean elderly.Grant Funding Source: Globalization of Korean Foods Project by Korea Institute of Planning & Evaluation for Technology in Food, Agriculture, Forestry & Fisheries (IPET)