• International journal of advanced smart convergence
• /
• 제11권1호
• /
• pp.64-69
• /
• 2022

The current research examines whether consumers' preference for credit card benefits (i.e., general credit card benefits vs. credit card benefits related to green life) differs according to their pro-environmental disposition. Specifically, we predict that for consumers with high (vs. low) pro-environmental disposition, their preference for credit card benefits related to green life will be higher, while preference for general credit card benefits will not be different between low and high pro-environmental disposition groups. An online survey (N = 487) was conducted to test the hypotheses. Consistent with the hypotheses, the results indicate that (1) respondents with high pro-environmental donation intention, as compared to those with low pro-environmental donation intention, had higher preference for credit card benefits related to green life; and (2) there was no significant difference in preference for general credit card benefits between high and low pro-environmental donation intention groups. We suggest an important insight into how credit card companies approaching ESG issues can increase their consumers' preference for credit card benefits relevant to green life, considering consumers' individual differences such as pro-environmental disposition.

• 동아시아식생활학회지
• /
• 제10권1호
• /
• pp.62-70
• /
• 2000

This study was conducted to investigated the kimchi quality of the addition of green tea extract and green tea leaf. Kimchi was examined for pH, titratable acidity, the changes in the number of microorganism, color,sensory evaluation . The pH and titratable acidity of kimchi at the addition of 5%, 1% of green tea extract and green tea leaf were higher and lower than those of control kimchi. the number of total microoranism at 21 days. were detected much more in the kimchi added green tea extract and green tea leaf than in control. The number of coliforms up to 7 days of fermentation were detected. And those at 14-21 days were not detected but those of 28 days were detected. The number of coliforms at 28 days were most lowest in the kimchi added green tea extract 3%. The number of lactic acid bacteria were detected more in the kimchi added green tea leaf. As a result of sensory evaluation during fermentation, the kimchi added green tea extract 5% was the highest score in carbonated taste. texture and overall quality. As the result of correlation between sensory characteristics and mechanical characteristics, it was found that sensory characteristics of sour taste is negatively related to the mechanical characteristics of L value, while it is positively related to the texture. The a values is negatively related to the sensory characteristics of overall quality. The b values is positively related to the sensory characteristics of sour taste.

• 한국조경학회지
• /
• 제41권5호
• /
• pp.38-45
• /
• 2013

주거지역의 완충녹지는 주거환경 개선을 위한 하나의 메커니즘인 동시에 거주생활 만족에도 중요하고 다양한 사회적 역할을 수행하고 있다고 볼 수 있다. 따라서 본 연구는 주거환경의 환경영향을 최소화하기 위해 설치하는 완충녹지를 대상으로 거주생활 만족에 미치는 영향관계를 파악하는 것을 목적으로 했다. 이러한 연구목적을 달성하기 위해서 계획적으로 완충녹지가 설치되어 있는 명지주거단지의 거주민을 대상으로 설문조사를 통한 완충녹지가 가지고 있는 요인을 파악하고, 거주생활 만족도와의 인과관계를 분석했다. 분석은 사회과학 통계 패기지 SPSS(statistical package for social science) 21을 사용하여 요인분석, 상관분석, 다중회귀분석을 통해 분석하였다. 그 결과, 명지주거단지 완충녹지의 역할은 주거쾌적성, 방재성, 녹지 이용성, 환경 생태성의 네 가지 요인으로 결정되었으며, 전체 누적 요인 기여율은 62.48% 중 주거쾌적성 기여율이 40.54%로 매우 높게 나타났다. 그리고 거주생활 만족도와는 주거 쾌적성과 녹지 이용성이 다소 높은 상관관계를 보였으며, 방재성과 환경 생태성은 유의확률이 각각 0.725와 0.898로 다중회귀분석의 선호요인으로 유의하지 않는 것으로 분석되었다. 따라서 주거 쾌적성과 녹지 이용성을 높이기 위한 완충녹지 조성이 거주생활 만족도를 향상시키는 것으로 밝혀졌다.

• 한국정밀공학회:학술대회논문집
• /
• 한국정밀공학회 2003년도 춘계학술대회 논문집
• /
• pp.593-598
• /
• 2003

Ceramic plates containing many micro-holes are used in diverse applications such as MCP (Microchannel Plate). catalytic converters, filters, electrical insulators in integrated circuits, and so on. One of the efficient methods for machining many holes in ceramic plates is wet drilling of ceramic green bodies followed by sintering them. Since the strength of ceramic green bodies is much lower than the strength of sintered ceramic plate, ceramic green bodies can be drilled with high feed rate. The axial force during micro-drilling of ceramic green bodies increases rapidly at high feed rate, which induces the crack in workpiece. Therefore, the tool lift of micro-drill with respect to feed rate may be determined by the predicting increase of axial force. In this work, the axial force during micro-drilling was calculated using the chip flow model on the micro-drill tip. from which the tool life of diamond abrasive micro-drill during micro-drilling of ceramic green bodies was calculated.

• 한국식품과학회지
• /
• 제41권4호
• /
• pp.435-440
• /
• 2009

잎녹차 추출물 보다는 분말녹차 추출물의 경우가 그리고 저장된 sample보다는 fresh sample의 AChE 저해활성이 상대적으로 높았고 이는 생리활성 물질의 추출효율성과 생리활성 물질의 특성 변화 측면에서 기인되는 것으로 판단된다. 또한 본 연구팀에서 구성한 저장 조건에서, 4주간의 짧은 저장기간이 3개월 저장조건보다는 우수한 효소 저해활성도를 나타냈다. 수분활성도 측면에서는 수분활성도 0.81의 조건을 갖는 sample에서의 효과가 비교적 우수했고, 3개월 저장하는 동안의 저장온도 조건은 효소 저해 활성도에 큰 차이를 보이는 요소로 작용하지 못했다. 다만 상온이나 냉장조건 보다는 냉동상태의 저장조건이 다소 우수한 것으로 판단된다. 결국 생리활성물질을 보다 효율적으로 추출할 수 있는 녹차의 상태와 처리 또는 섭취 농도가 더욱 중요한 것으로 사료되고, 추출 효율을 증가시키기 위해서는 잎 보다는 분말의 상태가 더 우수한 것으로 판단된다. 따라서 녹차 추출물은 acetylcholine성 신경세포의 기능을 강화시켜줄 수 있는 AChE 저해제로서 활용가치가 높을 것이다.

• 동아시아식생활학회지
• /
• 제14권2호
• /
• pp.156-160
• /
• 2004

This study was carried out to examine the changes of chlorophyll a and b contents by the extraction temperatures and the number of soaking using five kinds of Korean green teas(3 kinds of green tea and 2 kinds of tea bag) which were obtained from a local market in Daegu city, Korea. The chlorophylls were extracted with 80% acetone, and determined by a visible spectrophotometer. The concentration of chlorophyll in Sulrok(tea bag) were the highest among all kinds of teas when they were extracted at 60, and decreased with the number of soaking increased. On the other hand, the chlorophyll content of green teas was the highest at 80, and decreased with the increase of the number of soaking as the tea bag did. It was found that the Korean tea bag contained more chlorophyll than green teas did, and green teas contained significantly more chlorophyll b than chlorophyll a.

• Mycobiology
• /
• 제38권1호
• /
• pp.39-45
• /
• 2010

White rot, which is caused by Sclerotium cepivorum, is a lethal disease affecting green onions. Three different types of nanosilver liquid (WA-CV-WA13B, WA-AT-WB13R, and WA-PR-WB13R) were tested in several different concentrations on three types of media to assess their antifungal activities. Results from in vitro experiments showed that all three of the nano-silver liquids had more than 90% inhibition rates at a concentration of 7 ppm. Greenhouse experiments revealed that all of the nano-silver liquids increased biomass and dry weights, and there were minimal changes in the population of various bacteria and fungi from the soil of greenhouse-cultivated green onions. In addition, a soil chemical analysis showed that there were minimal changes in soil composition.

• 한국작물학회지
• /
• 제50권6호
• /
• pp.415-418
• /
• 2005

본 연구는 녹색조광으로 인한 녹색콩나물의 일반성분 분석과 isoflavones의 분석을 통해 녹색콩나물의 우수함과 이 자료를 이용한 식품개발에 대해 기초 자료를 제공하고자 시험을 실시하였다. 1. 황색콩나물에 비해 녹색콩나물은 조단백 함량은 2배, 아스파라긴산 함량은 5배 정도 많았고, 특히 비타민 $B_1$ 함량은 37.9배, 비타민 $B_2$ 함량은 28.8배, 비타민 C 함량은 22.4배, 비타민 I 함량은 23.8배나 높았다. 2. 건물중 1 g당 함량을 비교해보면 콩 종실에 비해 녹색콩나물의 total daidzein의 함량은 약 26.5배, total genistein의 함량은 약 5.6배가 증가된 것으로 나타났다.

• 동아시아식생활학회지
• /
• 제10권5호
• /
• pp.411-418
• /
• 2000

The purpose of this study was to investigate the sensory and mechanical characteristics of mayonnaise containing various levels of green tea powder The highest viscosity of mayonnaise was obtained at the green tea powder concentration of 0.5% The emulsion, stability was increased with the addition of green tea powder. In the sensory evaluation, overall acceptabilty appeared to be the highest when 0.1% of green tea powder was added. There was a significant difference between the samples (P<.05) In terms of change in color, the values of L, a, b, and ΔE decreased as the amount of green tea powder increased. In the measurement of the texture, the hardness of mayonnaise was highest in the control of green tea powder, and the springiness appeared to be higher in the mayonnaise with 0.1% of green tea powder. The odor acceptabilty in the sensory evaluation showed a negative correlation with the values of gumminess in the mechanical characteristics. The subjective parameters that affect overall quality on sensory evaluation were determined by, and they were odor acceptabilty, after taste, oily taste, sour odor. sweet taste. egg odor, color acceptabilty, and salty taste. These results showed that mayonnaise made with 0.1% green tea powder, salad oil 474.5ml. egg golk 85g, sugar l0g, salt 7g, and vinegar 23m1 with the addition of 0.6g green tea powder was the most effective compared with other treatments.

• 교육시설 논문지
• /
• 제20권3호
• /
• pp.53-61
• /
• 2013

The purpose of this study is to suggest the way how to improve the school green building certification system based on life cycle assessment methodology and to assess $LCCO_2$ in outline. Green Building Certification System for School is comprised of 7 categories and 39 items. 7 categories include Land use and Transport, Energy and Atmosphere, Materials and Resources, Water, Management, Ecology, Indoor environmental quality. School is a public facility for students. So Green Building Certification System for School must have educational point of view adding to energy saving, reduction of greenhouse gas emission, etc. Also it needs to be classified into three categories ; kindergarten, elementar/middl/high school and university. Improvement plans for items are as follows ; energy consumption and $LCCO_2$ assessment considering life cycle, deletion or integration of duplicate items by comparing other systems, application of passive solar systems, consideration of the law and standards change, and selection of items considering specific building use.