• Journal of Environmental Health Sciences
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• v.32 no.1 s.88
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• pp.53-59
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• 2006

This study was carried out to investigate the physicochemical characteristics with the elapsed time of $1\~10$ minutes after adding green tea leaves in the tap water. The results are summarized as follows: 1. $UV_{254}$ measurement increased sharply in direct opposition to increasing conductivity slowly. It is expected that the water soluble organic matters were better extracted than minerals. 2. Residual chlorine decay coefficients evaluated by assuming first-order reaction was increased in proportion to adding weights of green tea leaves. 3. In DBP formation experiments, residual chlorine decreased when reaction time was elapsed. whereas DBPs such as HAAs and THMs increased with the passing of time. From these results, it was showed that residual chlorine decay was related with the formation of DBPs. Therefore, use of boiled tap water in preparation of green tea is suggested if the residual chlorine in the tap water is high.

• Journal of Biosystems Engineering
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• v.37 no.1
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• pp.36-43
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• 2012

Purpose: Drying characteristics of the sliced carrot and green pumpkin were investigated by using the waste heat dryer. Methods: The effects of drying temperature ($T$) and slice thickness affecting drying time were analyzed. Mathematical models for the drying curves were determined with statistical analysis of drying data. Effective diffusivity was determined for the slices of carrot and green pumpkin under various drying conditions. Results: Drying time was reduced at the drying conditions of thinner slice and higher drying temperature. Moisture ratio ($MR$) according to drying time ($t$) was well presented as an exponential function at all of drying conditions for the slices of carrot and green pumpkin with the determination coefficient ($r^2$) of >0.99. The values of effective diffusivity ($D_{ff}$) of the slices for carrot and green pumpkin were increased with increasing the drying temperature. The relationship between Ln($D_{ff}$) and $1/T$ was linear with the determination coefficient ($r^2$) of >0.97. Conclusions: Drying model was well established as an exponential function at all of drying conditions for drying samples.

• Journal of The Korean Society of Agricultural Engineers
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• v.49 no.6
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• pp.77-84
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• 2007

This study aims to analyze temporal variation of rural tourist potential in village level. In order to analyze the temporal variation, this study applied a green-tourism potential evaluation model(GPEM) to a study area, Namilmyun with 18 villages, which located on county of Kumsan, province of Chungnam. GPEM consists of two factors about human resources, which is quantified by resident population of the village who will be participated in village management for green-tourism, and amenity resources, which is calculated by an evaluation table with 31 criteria and their weighting values. Data surveying for the study area was performed at August 2003 and 2006, respectively, in order to quantity the 31 evaluation criteria of GPEM. From the analysis results, the amenity resources with three sub-classes of industrial, natural, and social resources showed that the evaluation values of 2006 were increased in more than those of 2003, displaying the increase rate of ranging from 108% to 112% in the three sub-classes, except of one village in social resources and three village in natural resources with reduction. In human resources, the evaluation values of 2006 were highly increased more than those of 2003, showing the rate of 556% in the gradient of linear regression line. In green tourism potential in each village, the evaluation results for two time series showed that the potential is increased by time, which the increase rate of the potential is 114%. Ultimately, the results of this study enable us to realize that the green-tourism potential in each village over time is increased, for example, due to developing new facilities in the village by investment of government and participating in rural tourism by resident people over time. From the analysis and results, the methodology of this study can be applied to analyze the temporal variation of the potential for villages having investment from government.

• The Journal of The Korea Institute of Intelligent Transport Systems
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• v.16 no.5
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• pp.29-37
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• 2017

Intersection signal's phase time is calculated and determined by car and pedestrian traffic volume. If signal phase time and traffic volume dis-matched, cars and pedestrians have much delay time. This paper suggested an All-Red phase application method that cars and pedestrians securing safety and minimizing traffic signal waiting time. The key solution of this suggested method is determining All-Red phase operation by using sum of spare green time that have no passing cars. That is, total time of spare green time that have no passing cars is longer than All-Red phase time, operating All-Red phase has an effect. And case study carried out at the signalized intersection, revealed that this suggested method has much effectiveness.

• Journal of the Korean Applied Science and Technology
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• v.23 no.2
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• pp.115-124
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• 2006

From the result of pharmacetical characteristics and analysis of Green-tea extract, it could obtain some conclusions as follows. The extract experiment of Green-tea appeared about 10%-extraction ratio as semi-solid state, and after dried in freezing from Green-tea extract of semi-solid state, it obtained about 65% Green-tea extract as solid state. In the results on antimicrobial experiment of Green-tea extract, number of S-typhimurium and fungus in microbe decreased more and more according to the time passage. This phenomenon could show that Green-tea extract keeps antimicrobial effect. In the results on antioxidation experiment of Green-tea extract, DPPH scavenging activity of free radical showed that Green-tea extract appears more remarkable reduction ability than reference samples. This phenomenon means that antioxidation of Green-tea extract appears higher than Vitamin-C and BHA sample. In the results on intrument analysis, the fatty and aromatic components of aniline, acetaldehyde, acetic acid, trichloroethylene, caffeine etcs from Green-tea extract was detected with GC/MS analysis and inorganic components of Ca, Mg, Cu, Mo, Sb, Ti etcs from Green-tea extract was detected with ICP/OES analysis.

• The Journal of Asian Finance, Economics and Business
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• v.7 no.4
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• pp.205-211
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• 2020

The study aims to assess factors affecting intention to purchase green products in Vietnam. The study employs samples from customers who have actually experienced green consumption in Vietnam. The samples were collected by convenient sampling methods. The survey obtained 206 responses with full information. The survey was conducted from October 2019 to January 2020. The measurement scale was a 5-point scale with 1- completely disagree and 5- strongly agree. This study employs factor analysis and structural equation modelling analysis. The results showed that the social and environment sustainability awareness have positive effects on altruism of customers who are interested in green consumption. Altruism also has the same direction on green purchase intention. Besides, the attitude toward buying green and health consciousness affects green purchase intention. At the same time, the altruism and attitude towards buying green products also influence positively on green purchase intention. Besides, the health consciousness positively affects attitude towards buying green products. The results show that the health consciousness has a negative impact on intention to purchase green products. The findings suggest that it is necessary to raise customers' health consciousness, customers' altruism from disseminating knowledge about environmental protection as well as society to enhance the green consumption in Vietnam.

• International conference on construction engineering and project management
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• 2015.10a
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• pp.503-507
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• 2015

Sustainability continues to gain traction in all industry sectors as people become aware of the advantages of green products. The voluntary use of green products in buildings in the United States continues to grow due to long-term cost saving and the ecological benefit to nature. The voluntary installation of green products is associated with end-users' expectations and perceptions including cost saving, sustainable behavior, and social responsibility. Although involuntary use of green products has similar expectations and perceptions, the installation decision is not based on the goodwill from end-users. This paper surveys college students to capture current experience levels, expectations, and perceptions in regard to green products and/or sustainability and to understand their attitudes about involuntary use of a green product. The installation of low water pressure showerheads in a dormitory provides data to support perception, expectation, and future direction of adoption of green products in public buildings. This information may be used to facilitate sustainable behaviors among involuntary groups regarding to the adoption of green products. The primary objective of this paper is to investigate the college students' perception of a green product, particularly when the students are involuntarily exposed to the green products. As a secondary objective, the paper also attempts to address the college students' general understanding on sustainability and green products. The findings of this study could support the growing importance of sustainable behavior among higher education beyond social responsibility and provide a benchmark against which to improve future change while fostering sustainable behaviors over time among the public.

• Journal of Biosystems Engineering
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• v.37 no.6
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• pp.398-403
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• 2012

Purpose: Green soybeans (edamame) are now an economically important and popular food product in Japan. In order to shorten breeding time and to decide an optimal harvest time, we have been developing a dedicated NIRT spectrometer since 2004 for the determination of constituent content such as sucrose and free amino acids, which are two major contributors to the eating quality, in a single pod green soybean. Methods: The obtained models showed that the developed NIRT instrument had reasonable accuracy for the determination of these two components. Then we carried out the investigation into the change in two components during a few days storage using these models with changing time, variety/cultivar, packaging and temperature. Results: The result showed that the most affecting factor on decreasing both sucrose content and free amino acids was variety/cultivar. The time, packaging and temperature also affected significantly in most cases.

• Korean Journal of Medicinal Crop Science
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• v.7 no.2
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• pp.101-106
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• 1999

These studies were carried out to investigate the quality of green tea processed by different 1st-pan-firing time and to select the best conditions of green tea processing. The results were as follows. At harvesting tea plant leaf, tea plants had 4 leaves, each leaf size was $6.4cm\;{\times}\;2.4cm$, and weight of 100 buds was 40.2g. The content of moisture of green tea was decreased with the prolongation of 1st-pan-firing time, and the yield of green tea at 10 min. pan-firing time was the highest value of 20.12%. After processing green tea, 1st 10 min. pan-fired one had much more contents of total nitrogen(TN 5.41%) and total amino acid(T.A.A; 3,282mg/100g) and less content of tannin(13.22%) and caffeine(1.64%) than the other treatments. The content of chlorophyll and vitamin C went down with the extension of 1st pan-firing period. Sixteen kinds of free amino acid including theanine as a good taste component of green tea were isolated and measured by HPLC. T.A.A contents were in the range of $2,447{\sim}3,192mg/100g$ and among various pan-firing methods, 10 min. 1st pan-fired one had the highest content of T.A.A. The taste-determinants such as theanine, aspartic acid, serine, glutamic acid and arginine in green tea liquor, occupied as much as $89.4{\sim}90.0%$ of T.A.A.s. Among these, theanine was more than 50%, Lightness and yellowness of green tea were increased with delay of pan-firing time, while green color appeared to be more distinct at 10 min. 1st pan -firing time than other treatments. Besides, it gained the highest score of sensory evaluation among them. These above results suggested that 10 min. pan-fired green tea was considered to be the best level as pan-firing time of green tea processing.

• Journal of Korean Society of Transportation
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• v.11 no.1
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• pp.87-103
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• 1993

The subject this paper is the signal control strategy under oversaturated conditions. The nature of traffic control for oversaturation is essentially different from the standard control modes. While under non-saturated situation traffic control is needed for the sake of safety and efficiency, the throughput is essential under oversaturated conditions. Therefore berth objective and strategies differ. For an oversaturated stream the cycle time and the signal offset are thought to be of rather secondary importance. For this case the green split may well be the most important control variable to serve the excessive demand. Up to now, however, most efforts have concentrated on the strategy with the concept which lies just on the extension of Webster's. "Green-split Coordination Strategy for Over-Saturated Networks", presents newly contrived three types of strategies named Forward-coordination, Backward-coordination and Network-coordination respectively and describes the algorithms with the evaluations. The forward coordination strategy treats the forward wave of flow between two signals. The aim is to prevent the outbreak of queue due to the accumulation of temporary excess of demand in near-saturation or saturation flow. The backward coordination strategy treats the backward rave of flow between two signals. The goal is to prevent the waste of green time caused by the exit block at the upstream signal. for this purpose a feedback regulation is provided of the upstream green-split so that the inflow-outflow balance is kept zero. The resultant surplus of green time is alloted to other signal stages. Also here the examination is made of the appropriate value of the feedback control parameter. The network coordination strategy is operated to maximize the network throughput in a specific direction applying a bang-bang control at the bottleneck intersection. This is a type of intervenient control for policy reasons. For this strategy the green-split coordinations, particuarly the backward coordination, are essential as the tactical elements. In order to evaluate the preposed strategies those are compared with the latest existing strategy called saturation-degree-ratio control by the simulation experiments in an assumed 4$\times$4 grid network. The results are satisfactory showing a 10-15% reduction in delays and a 15% increase in network capacity.