• The Journal of Asian Finance, Economics and Business
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• v.10 no.2
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• pp.281-300
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• 2023

Recently, the call for better accountability and social responsibility from corporations has been regularly voiced, both in the academic literature and in public discussions. This poses a challenge to the existing literature in understanding consumption behaviors to direct them toward sustainable development. This study investigates the purchase intention of Gen Z consumers in Vietnam with green packaging products. Data were collected from 914 respondents by online questionnaire and then analyzed using OLS. The results suggest the significant influence of customers' income and packaging in driving customers' intention to use environmentally-friendly products. Specifically, consumers in a higher income class participate more actively in green purchases. However, problems associated with inadequate packaging are also illustrated, resulting in the poor perception of green messages and poor practice of ecological actions. Besides, subjective norms and green trust are found to be adversely related to green consumer intention. In addition, gender disparity in green behavior is reported, where female consumers show a higher tendency to ecological consumption than their male counterparts. Other demographic factors are also included in the model as control variables, which are age, education, price, environmental literacy, environmental concern, and psychological awareness, but they do not have a significant impact on green purchase intention.

• International conference on construction engineering and project management
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• 2009.05a
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• pp.1426-1432
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• 2009

Green growth is summarized as the national growth strategies to enhance the quality of life as a whole by converting not only the lifestyle but the economic and industrial structures into the low carbon and eco-friendly environments with the green growth industries with low carbon as the momentum for new growth, based on green technologies including renewable energy technologies, energy and resource efficient technologies, converging technologies related to technologies to reduce the environmental pollution. Roles of the construction industry along with other industries are very important in securing justifications for the cooperation between our government and industries for challenges to this green growth as well. The national effects of economy are very large from leading the construction industry to the green construction from the national level. Accordingly, this study suggested responsive plans for both government and companies for the activation of green construction by selecting 15 frontier green construction products and analyzing them by the type of strategy in Korea, as well as analyzing recent trends of overseas green construction.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.49 no.4
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• pp.295-299
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• 2004

The prices of domestic green tea products are relatively expensive and price differences within products of the same levels of quality are various. Also, there is no basic criteria on evaluation of green tea quality. To group 43 commercial green tea products into several parts by the principal component and cluster analyses, this work was done by use of 8 chemical constituents which were analyzed by NIR system. The principal component and cluster analyses revealed 8 groups. The first group included 16 products that had lower free amino acid and theanine contents. The second group included 5 products having higher free amino acid and theanine contents, but lower ash contents. The third group included 13 products showing medium values of 8 constituents. The IV group included 4 products having higher contents of moisture, free amino acids, and theanine. The V group included 1 product showing higher moisture but lower catechins contents. The VI group included 2 products that had higher moisture and catechins contents, but lower free amino acid and theanine contents. The VII group had higher moisture and catechins contents. The VIII group had higher ash and vitamin C contents. The free amino acid contents which were the most important in flavor evaluation of green tea quality did highly positively correlate with the contents of total nitrogen $(0.956^{**}),\;theanine\;(0.981^{**}),\;and\;caffeine\;(0.793^{**})$, but negatively with the contents of ash $(-0.884^{**})$. The catechins used as for functional ingredients did correlate with contents of caffeine(+) and vitamin C(-), respectively.

• Journal of Information Technology Services
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• v.12 no.4
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• pp.289-305
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• 2013

Recently, Green Business/IT becomes very important for management of company, because there are many new regulations about the environment protection, especially to reduce green house effect. The purpose of this research is to investigate present situation of Korean manufacturing industry about the Introduction of Green Business/IT. For the people who is in charge of the decision whether to Introduce Green Business/IT or not, this paper aim to provide some useful findings. We made a research framework consisting of 5Ps (Philosophy, Partner, Process, Product, Public) from literature review, then we found that almost all of the companies in manufacturing industry prepare for the regulations by introducing and using Green Business/IT concepts. There are some differences between production goods industry and consumer's goods industry. Also we found that there are a lot of relationships with recognition level and planning level. The higher the level of profitability, the lower the level of preparing social responsibility. This means there are two opposite perspectives(profitability, social responsibility). Therefore organizations who are adopting Green Business IT/should strive for harmony of sight.

• Natural Product Sciences
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• v.19 no.4
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• pp.281-285
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• 2013

This study was designed to investigate the nervous sedative effects of green tea. The sedative effect was evaluated by examination of Monoamine oxidases (MAOs) inhibitory activity in vitro in the brain and liver of rat fed on green tea cultivated and harvested from the different regions and periods. It showed that methanol extracts of green tea inhibited significantly the brain MAO-A activity. Especially late harvested green tea extracts showed potential inhibitory activity. The liver MAO-B activity was also inhibited by all of the green tea extracts with strong intensity. This study confirmed that major compounds of green tea such as catechin, epigallocatechin-3-gallate (EGCG) and L-theanine, which were well known for the main bioactive components in the tea plants, were not associated with the MAO inhibitory activities of green tea. These results suggested that a MAO inhibition activity comes from other minor tea components we have to search in the future.

• Korean journal of food and cookery science
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• v.24 no.1
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• pp.39-45
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• 2008

The aim of this study was to investigate the effects of adding different amounts (0, 4, 8, 12, 16%) of green laver powder to Sulgidduk, a traditional Korean rice cake product, in terms of textural properties and sensory characteristics. During storage, moisture content was reduced less in the green laver-added samples as compared to the control group. With increasing additions of green laver powder, L-values decreased, a-values increased significantly, and b-values decreased; however, no changes were observed in the control group. In the mechanical evaluations, hardness increased less during storage in the green laver added samples than in the control group. Adhesiveness did not differ significantly by the addition of green laver powder. Springiness, cohesiveness, gumminess, and chewiness showed significant differences, and increased or decreased repeatedly during storage. In the sensory evaluations, the 16% green laver group received the highest scores for color, flavor, and taste Moistness and softness were evaluated higher in the green laver groups as compared to the control group; however, moistness, softness, and elasticity did not differ significantly during storage.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.7
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• pp.937-945
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• 2014

Green and black tea by-products, obtained from ready-made tea industry, were ensiled at $10^{\circ}C$, $20^{\circ}C$, and $30^{\circ}C$. Green tea by-product silage (GTS) and black tea by-product silage (BTS) were opened at 5, 10, 45 days after ensiling. Fermentation characteristics and nutrient composition, including tannins, were monitored and the silages on day 45 were subjected to in vitro ruminal fermentation to assess anti-nutritive effects of tannins using polyethylene glycol (PEG) as a tannin-binding agent. Results showed that the GTS and BTS silages were stable and fermented slightly when ensiled at $10^{\circ}C$. The GTS stored at $20^{\circ}C$ and $30^{\circ}C$ showed rapid pH decline and high acetic acid concentration. The BTS was fermented gradually with moderate change of pH and acid concentration. Acetic acid was the main acid product of fermentation in both GTS and BTS. The contents of total extractable phenolics and total extractable tannins in both silages were unaffected by storage temperatures, but condensed tannins in GTS were less when stored at high temperature. The GTS showed no PEG response on in vitro gas production, and revealed only a small increase by PEG on $NH_3$-N concentration. Storage temperature of GTS did not affect the extent of PEG response to both gas production and $NH_3$-N concentration. On the other hand, addition of PEG on BTS markedly increased both the gas production and $NH_3$-N concentration at any ensiled temperature. It can be concluded that tannins in both GTS and BTS suppressed rumen fermentation, and tannins in GTS did more weakly than that in BTS. Ensiling temperature for both tea by-products did not affect the tannin's activity in the rumen.

• Journal of the Korean Applied Science and Technology
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• v.14 no.2
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• pp.57-64
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• 1997

The symmetric naphthothiazolo carbocyanine is of industrial importance as green-sensitizing dye in the spectral sensitization of emulsion microcrystals in negative film-making. In this study, green-sensitizing dye was prepared by the reaction of 2-methyl-3-sulfopropyl-5-phenyl-benzoxazolium(inner salt) with triethyl orthoacetate in the presence of triethylamine. The product was identified by using various analytical tools such as Elemental analyzer, IR spectrophotometer, UV-Vis spectrophotometer, $^1H$-NMR spectrometer, TGA and DSC. The maximum absorption peak in methanol solvent was 502nm. Therefore, it was concluded that benzoxazolo carbocyanine dye can be used as green-sensitizing dye for the spectral sensitization of photographic emulsion.

• Biomedical Science Letters
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• v.28 no.1
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• pp.50-57
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• 2022

In this study, we tried to examine the possibility of developing a dental product such as tooth decay prevention and oral hygiene by manufacturing a natural polymer film for oral use. Natural polymer films were prepared from shark byproduct extract (SBE) and gellan gum (GG). As an antibacterial substance, the antibacterial activity of green tea extract against tooth decay-causing bacteria was measured. An film was prepared by adding green tea extract to the composition of SBE and GG. The mechanical, solubility, moisture content and antibacterial function of the prepared film were investigated in detail. Also, the incorporation of GTE into the SBE/GG film improved the physical performance of the film. Increasing the content of GTE improved the antioxidant and antibacterial properties of the film. Formulation of antimicrobial SBE/GG film containing green tea extract was established and these results evidently showed potential for cavity prevention products application.

• Korean Journal of Computational Design and Engineering
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• v.17 no.3
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• pp.216-223
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• 2012

Bill of material (BOM), which structurally represents the relation among parts constructing a product, is usually created when enterprises start to develop a new product. And it is shown as various types of BOM according to business needs and usage such as eBOM (engineering BOM), gBOM (green BOM), mBOM (manufacturing BOM), pBOM (process BOM), etc. eBOM, generally called BOM and created in the design stage of the new product, includes the drawing information of parts in the view of product function. eBOM is extended to gBOM adding the material information of parts to cope with international regulations for environment. eBOM is transformed to mBOM, which includes manufacturing sequence of parts and adds some parts required to fabricate parts and to assemble the product. mBOM is also extended to pBOM adding the process information of each part and additional assembly processes. This study introduces the concept of multi-BOM covering eBOM, gBOM, mBOM and pBOM, and proposes an advanced way to manage product data using multi-BOM system. The multi-BOM system proposed is to manage their relations using transformation function of BOM and master information of all BOMs.