-For decreasing an unexpected shutdown of Nuclear Power Plants, Korea Hydro & Nuclear Power co.(KHNP) has developed Single Point Vulnerability(SPV) of NPPs since 2008. SPV is the equipment that cause reactor shutdown & turbine trip or more than 50% power rundown due to its malfunction. Newly built Nuclear Power Plants need to develop the SPV list, so performed the job which analyse equipment failure effect for SPV selection for 1 year. To develop this, Failure Mode Effect Analysis(FMEA) and Fault Tree Analysis(FTA) methods are used. As results of this analysis, about 900 equipment are selected as SPV. Thereafter those are going to be applied to Nuclear Power Plants to enhance equipment reliability..

:The fat content, fatty acid composition, trans fatty acid content and triacylglycerol (TAG) composition of 22 chocolates (domestics 8, foreigns 14) collected from the Korea distribution markets were investigated. The crude fat was extracted by acid hydrolysis method and analyzed by gas chromatography (GC) and reversed-phase HPLC for fatty acid and TAG compositions, respectively. The crude fat content of all chocolates varied between 30.11% and 49.59%. The major fatty acids in most of the chocolates were palmitic acid (19.36∼31.15 wt%), stearic acid (5.11∼36.32 wt%) and oleic acid (18.77∼36.68 wt%). Whereas lauric acid (approximately 35.43 wt%) was detected in chocolate fat of sample No. 18. High oleic acid content was observed for the sn-2 position fatty acid with a range from 64.91% to 86.93%. Trans fatty acid contents in domestic chocolates (sample No. 1∼8) and foreign chocolates (sample No. 9∼22) were 0.03∼ 0.59 wt% (0.01∼0.19 g/100g chocolate) and 0.05∼6.32 wt% (0.02∼1.99 g/100g chocolate), respectively. In TAG composition, TAGs such as POP/PPO(1,3(2)-palmitoyl-2(3)-oleoyl glycerol, PN=48), POS/PSO(palmitoyl-oleoyl-stearoyl glycerol or palmitoyl-stearoyl-oleoyl glycerol, PN=50), SOS/SSO(1,3(2)-stearoyl-2(3)-oleoyl glycerol, PN=50) were mainly detected in most of the chocolates. The peaks of TAG with low PN (ex, 32-34, 36-38, and 40-42) were detected in No. 18 chocolate fat because of containing short chain fatty acid such as lauric acid.