• Journal of The Korean Society of Agricultural Engineers
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• v.57 no.4
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• pp.113-120
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• 2015

The objectives of this study were to monitor and assess the effects of saline irrigation water on lettuce and carrot growth in protected cultivation. One control and 4 treatments with three replications, which were differentiated according to the level of salinity in irrigated water, were employed for each vegetable to assess the effects of the irrigation with saline water. Monitoring results showed that the use of irrigation water containing above a certain level of salinity was found to cause excessive accumulation of salts in the soil as saline irrigation water increased electrical conductivity (EC) and sodium ($Na^+$) content in both lettuce and carrot soil samples, while tap water irrigation used as control decreased the salinity in the samples. The salinity higher than the threshold level of irrigation water was found to reduce the yields of lettuce and carrot, while in less than the threshold level the higher the salinity of the irrigation water increased the yields. The salinity of the irrigation water also appeared to increase the internal salinity of the plant as the $Na^+$ content in plant increased as the salinity of irrigation water increase. Increased $Na^+$ content was analyzed to be able to increase the sugar content in carrot. This study could contribute to suggest water quality criteria for safe use of saline water in protected cultivation, although long-term monitoring is needed to get more representative results.

• Nutrition Research and Practice
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• v.8 no.5
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• pp.580-588
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• 2014

BACKGROUND/OBJECTIVES: The objective of the study was to provide useful insights into plain water intake of Korean adults according to life style, anthropometric, and dietary characteristics. SUBJECTS/METHODS: The data from the 2008-2010 Korea National Health and Nutrition Examination Survey were used. The subjects were 14,428 aged 20-64 years. Water intake was estimated by asking the question "How much water do you usually consume per day?". Dietary intake was estimated by 24-hour dietary recall. A qualitative food frequency questionnaire including 63 food items was also administered. RESULTS: The mean plain water intake for men and women were 6.3 cup/day and 4.6 cup/day, respectively. Plain water intake increased as lean body mass, waist circumference, and body mass index levels increased, except for percentage of body fat. As energy and alcohol intakes increased, plain water intake increased. As total weight of food intake and total volume of food intake increased, plain water intake increased. Plain water intake increased as consumption of vegetables increased. Plain water intake increased as frequencies of green tea, alcoholic drink, and all beverages were increased in men. Plain water intake increased with increased frequencies of green tea, milk, soy milk, and alcoholic drink and decreased frequencies of coffee and soda in women. CONCLUSIONS: Our results suggest that persons who had a higher waist circumference or lean body mass and women with higher BMI consumed more plain water. The persons eating high quality diet, or the persons who had more vegetables, green tea, milk, soy milk, or alcoholic drink consumed more plain water.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.40 no.4
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• pp.518-524
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• 1995

In this study physicochemical characteristics such as crude lipid, crude protein and total sugar contents have been analyzed with samples taken at different developing stages and growing sites, Bongsan-ri(steam-roasted green tea) and Buchun-ri(roasted green tea) area. Leaf area of new leaf was larger in Buchun-ri(7.23cm$^2$) than in Bongsan-ri(6.93cm$^2$). Variation of leaf area by the developing stages was the largest at between stage II (May 5) and stage III(May 18). Dry matters ratio of tea leaf were 26.3% in Bongsan-ri and 26.6% in Buchun-ri. Water content, ash, water-soluble matters, total sugar content of green tea sampled in Bongsan-ri and Buchun-ri were 5.6, 6.1, 33.1, 4.6 and 6.2, 5.8, 35.2, 2.8%, respectivley. Crude lipid, total nitrogen and water-soluble protein, inorganic matters content of green tea sampled in Bongsan-ri and Buchun-ri were 2.8, 5.1, 1.1, 2.56 and 2.2, 5.7, 1.0, 2.34%, respectively. At the later developing stages crude lipid, total sugar contents were increased, whereas total nitrogen had low content. Vitamin C, Vitamin E and Vitamin A content of green tea produced in Bongsan-ri and Buchun-ri area were 413mg%, 71.8mg%, 32.15IU and 311mg%, 52.3mg%, 25.68IU, respectively. Vitamin C and Vitamin E content were increased toward the later sampling stages. Water-soluble matters and water-soluble protein content of green tea prepared by the steam-roasted method and the roasted method were increased by 0.11, 0.13 and 0.09, 0.08%, respectively, compared to unroasted check. Crude lipid content of green tea prepared by the steam-roasted method and the roasted method were decreased by 0.13 and 0.24%, respectively. Total nitrogen content of green tea prepared by the steam-roasted method and the roasted method was changed 0.019 and 0.036%, respectively and total nitrogen content showed minute different between two methods.

• Journal of Korean Society of Water and Wastewater
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• v.23 no.5
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• pp.619-630
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• 2009

The study area investigated in this research is Hwaseong city, Gyeonggi-Do where small scale development is currently in progress. For the last three years, we carried out the environmental and ecological assessment by using data from The Ministry of Environment and Han River Basin Environmental Office. Most of development works in Hwaseong city, Gyeonggi-Do are small scale developments which are related with factory and distribution complex based on individual laws and regulations. However, environmental and ecological assessment is not being sufficiently reflected beforehand. Especially, because the development takes place mainly in the outskirts of the city, the fine forest is continuously being damaged. We analyzed changes in green zone caused by the developments. As a result, the percentage of original green zone was decreasing while the percentage of artificial green zone was increasing. We should maintain the percentage of the original green zone in order to conserve natural environment. In the past three years, the damage of the DGN (Degree of Green Naturality, 7) area that has high conservative value was little, but, there was serious damage in the area of DGN 6. In order to conserve natural environment, political and institutional investigation should be seriously carried out for mitigation of environmental and ecological damages.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.3
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• pp.195-200
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• 1990

Effects of cooking time(5-30 min in a pressure cooker) and HTST air dehydratiion time(0-9min at 15$0^{\circ}C$) on physical properties of dried green peas(3% oisture content wet basis) were investigated by determining rehydration ratio rehydration curve browning reaction and puncture force, The rehydration ratio and curve of dried green peas were increased with increa-sing cooking time and HTST air dehydration time. Preheating of the green peas for 30 min in a pressure cooker or for 9 min of HTST air dehydration time prior to 6$0^{\circ}C$ air dehydration recovered a 87.3% of original moisture content of raw green peas in a boiling water for 5 min. The brownin greaction was gradually decreased up to 15 min of cooking time. Puncture pressure of rehydrated green peas treated in a boiling water for 5 min was decreased as the cooking time and HTST air dehydration time were increased and was highly correlated with rehydration (r=-0.956) The effects of cooking time and HTST air dehydration time on rehydration ratio browning reaction and puncture pressure were significantly different at the a=0.01 level except effect of HTST air dehydration time on browning reaction.

• The Korean Journal of Community Living Science
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• v.16 no.4
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• pp.39-45
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• 2005

The aim of this study is to investigate the effects of hot water soluble extract from green tea on the components of serum and the liver and the antioxidative effects in accordance with the different protein types. For this purpose, four experimental groups were set up. As for the protein source casein, isolated soy protein was supplemented to the rats, together with hot water soluble extract from green tea. Four experimental groups kept eight Sprague-Dawley rats respectively. The CP group was supplemented with casein only, the CG group was supplemented with casein and hot water soluble extract from green tea, the ISP group was supplemented with isolated soy protein only, and the ISG group was supplemented with the isolated soy protein with hot water soluble extract from green tea. After 4 weeks of feeding with experimental diet, the levels of serum and liver lipid and antioxidant enzyme activity and TBARS in the liver were measured. The results are; 1. Weight gain and FER were higher in the casein group than in the isolated soy protein group in general. In the casein group, the weight gain and FER were reduced significantly when hot water soluble extract from green tea was supplemented (P < 0.05). There was no significant difference in feed intake. 2. In general, total cholesterol and LDL-cholesterol in the serum were higher in the casein group than in the isolated soy protein group, however just the concentration of LDL-cholesterol in the casein group was significantly lower when the hot water soluble extract from green tea was supplemented (P < 0.05). 3. Triglycerides in the liver were higher in the casein group than in the isolated soy protein group general, however when hot water soluble extract from green teas was supplemented only in the isolated soy protein group, the content of triglyceride in liver was significantly lower (P < 0.05). 4. There was no significant difference in antioxidant enzyme activity in the liver in all the groups, however the content of TBARS was low only in the casein group when hot water soluble extract from green tea was supplemented (P < 0.05).

• Korean journal of food and cookery science
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• v.15 no.3
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• pp.224-230
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• 1999

The purpose of this study was to find out the optimal mixing ratio of green tea powder, sugar, and water for the preparation of Seolgiddeok through Response Surface Methodology based on the color, sensory, and texture test. The oganoleptic and textural properties of Seolgiddeok prepared with various concentrations of green tea powder (0% (control group), 0.5% (GT-0.5 group), 1% (GT-1.0 group), 1.5% (GT-1.5 group), 2% (GT-2.0 group)), and their quality changes during storage were also investigated. The optimal mixing ratio of green tea powder, sugar, and water for preparing the best quality Seolgiddeok was 1.0%, 12%, and 22%, respectively. The proximate composition of green tea powder was 21.70% of crude protein, 8.49% of crude lipid, 2.95% of reducing sugar, and 6.40% of ash. The contents of crude lipid, reducing sugar, and catechins in Seolgiddeok added with a green tea powder were increased with increasing the content of green tea powder. The hardness and gumminess of GT-1.0 group were the lowest among four groups, whereas GT-1.0 and GT-2.0 groups had the lowest cohesiveness. While the control group was the lowest in adhesiveness, the springness was not significantly different among all groups. GT-0.5 and GT-1.5 groups were the highest in sweet taste and colorfulness, respectively. However, GT-1.0 group had the best overall quality. Total microbial numbers, the acidity and pH in Seolgiddeok during storage were decreased with increasing green tea powder content, and especially those of GT-1.0 and GT-1.5 groups were relatively the lower than others. The “L” value (lightness) of the control group (no additives) was the highest among five groups, and the value was decreased with storage period, and especially GT-0.5 groups had the lowest brightness. The“a”value (reddness) of the control group was the highest, followed by GT-0.5, GT-1.0, GT-1.5, and GT- 2.0 group in order. The“b”value (yellowness) was increased with the increase of green tea powder content. Above results indicated that GT-1.0 group showed the best quality of Seolgiddeok through organoleptic and rheology tests.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.16 no.3
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• pp.107-117
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• 2013

Problems in regard of ecological stability of urban ecosystem ensue from climate change and urbanization. Particularly, urban ecological conditions are deteriorating both quantitatively and qualitatively to a great extent. The present study aims to assess the current condition of selected sites (i. e. urban green zones and parks) in terms of preset assessment components; to find out problems and relevant solutions to improve the quality and quantity of parks and green zones; and ultimately to suggest some measures applicable to coping with climate change as well as to securing the ecological attributes of urban green zones and parks. According to the findings of this study, from quantitative perspectives, ecological attributes and responsiveness to climate change are high on account of the large natural-soil area(80%). By contrast, from qualitative perspectives including the planting structure (1 layer: 47%), the percentage of bush area(17%), the connectivity with surrounding green zones (independent types: 44%), the wind paths considered (5.6%), the tree species with high carbon absorption rates (20%), water cycles (17%), energy (8%) and carbon storage capacities(61%), ecological attributes and responsiveness to climate change were found very low. These findings suggest that the ecological values of urban parks and green zones should be improved in the future by conserving their original forms, securing natural-soil grounds and employing multi-layered planting structures and water bodies, and that responsiveness to climate change should be enhanced by planting tree species with high carbon storage capacities and obtaining detention ponds. In sum, robust efforts should be exerted in the initial planning stages, and sustained, to apply the methodology of green-zone development along with securing ecological attributes and responsiveness to climate change.

• Asian Journal of Turfgrass Science
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• v.17 no.1
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• pp.45-51
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• 2003

The purpose of this study was to find out how different types of land use around green belts affect temperature decrease effects. For this, temperatures within and outside of green belts were measured. Based on the collected data, the study analyzed the land cover status and temperatures within green belts, temperature decrease effects and the range of effects around green belts, and the correlation between trees and temperature decrease effects by way of regression analysis. As a result, areas of the high temperature within green belts were formed on paved surfaces, whereas areas of low temperature were formed around forests or water surfaces. In addition, deviation was bigger in the highest temperature than the lowest one for areas of Leeward around green belts, but in general, there was a tendency that temperature became low near to green belts. As for the relation between land cover rate and temperature, what was effective to temperature decrease included forests, pasture and water surfaces. On the other hand, the effects of temperature decrease varied depending on increase or decrease of land cover rates. As for the influence of the different land use types around green belts on temperature decrease effects, the Shakuzi Park showed relatively stronger effects than the Ageomaruyama Park.

• KIEAE Journal
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• v.12 no.5
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• pp.43-52
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• 2012

This study aims to analyze the green strategies of laboratory buildings in the U.S. developed by LABS21 and LEED of USGBC. To achieve this goal, the paper analyzed the design process of green laboratories and the sustainable planning strategies. Laboratories, as a building type, have specific requirments stipulated by NIH. Chemical restive measures and biosafety level measures needed to be met in laboratory buildings prior to meeting green measures. Obama Admistration's Executive Order 13514 in mind, the paper has mainly focused on the five areas of green planning strategies in the laboratory buildings; site, energy, water, indoor environment, and materials. The study informed that the current green certification program needs to expand into the particular building types in order to; first, provide more realistic energy-saving benchmarking data, and second, provide building-type-specific green strategies.