• KOREAN JOURNAL OF CROP SCIENCE
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• v.46 no.2
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• pp.134-138
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• 2001

This experiment evaluates wintering ability to maintain green color of lawn grasses during winter and investigates the effects of top dressing of fertilizer on improving green color during regrowth. Kentucky blue-grass could maintain green color and leaf chlorophyll content better than tall fescue and creeping bentgrass in winter. All three grasses in this experiment have shown the excellent wintering ability. In enhancing the recovery of green color at the early stage of regrowth, the mulching effect with rice straw was highly significant for creeping bentgrass. Green color recovery in grasses during its regrowth was better at the top dressing plots than at the plots without top dressing, but when fertilizer application levels were increased, green color in lawn grass did not significantly change. Although green color in tall fescue, Kentucky bluegrass, and Korean lawngrass could be maintained during summer, the green color of creeping bentgrass is reduced significantly with high temperature. Top dressing after winter and mowing improved leaf chlorophyll content and green color in tail fescue and Kentucky bluegrass significantly. However, Korean lawngrass did not respond significantly with increased levels of fertilizer.

• Asian Journal of Turfgrass Science
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• v.18 no.2
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• pp.97-104
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• 2004

Anaerobic soils limit the amount of free oxygen available in the rhizosphere and therefore will impede grass root development and restrain nutrient availability for turf growth. An in-situ study was conducted on existing greens to investigate the relationship between $CO_2$ content in the rhizosphere and turf quality. Nine greens were selected in the study. On each green, five 1-m diameter circular plots were randomly selected for conducting the experiment. The greens were sampled 7 times from August, 1998 to August, 1999. Data collected from each plot included turf quality index, $CO_2$ content, and physical properties of the rooting mixtures. Turf quality declined drastically when $CO_2$ content in rhizosphere increased to $5\;to\;6{\mu}LL^{-1}$ during the late summer season. The $CO_2$ content increased as water content in the root zone increased, but was inversely related to infiltration rate. Cultivation of a golf green may reduce $CO_2$ content in the rhizosphere, but the benefit of cultivation decreased with time.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.8
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• pp.1190-1196
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• 2006

This experiment was carried out to investigate the effects of Korean, Japanese and Chinese green tea on laying performance and egg quality in hens. A total of 168 "Tetran Brown" hens aged 40 weeks were assigned to 7 treatments in a completely randomized design. Each treatment had 4 replicates accommodating 6 layers per replication. The seven dietary treatments were: 1) control diet with no green tea added, 2) diet containing 1.0% Korean green tea (1.0% KGT), 3) diet containing 2.0% Korean green tea (2.0% KGT), 4) diet containing 1.0% Japanese green tea (1.0% JGT), 5) diet containing 2.0% Japanese green tea (2.0% JGT), 6) diet containing 1.0% Chinese green tea (1.0% CGT), and 7) diet containing 2.0% Chinese green tea (2.0% CGT). Egg production rate of the layers fed diets containing 1.0 or 2.0% green tea powders were significantly increased compared to that of the control (p<0.05). The egg weight of layers was significantly reduced in layers fed 1.0% CGT (p<0.05). The feed intake was significantly decreased in KGT and CGT groups at 2.0% inclusion levels (p<0.05). The egg shell thickness and shape index of JGT treatment was significantly lower than that of the control (p<0.05). There were no significant differences in albumen index, yolk index and Haugh unit of eggs for layers fed diets containing green tea powders regardless of origin (p>0.05). Green tea feeding to layers tended to reduce the overall cholesterol content of egg yolk. Particularly, 1.0 or 2.0% CGT significantly depressed the total cholesterol content of egg yolk (p<0.05). In conclusion, incorporation of 1.0 or 2.0% Korean, Japanese and Chinese green tea into layer diets regardless of origin had favorable effects on laying performance and egg quality profiles. Among the three green tea sources, the Chinese green tea powder had the highest reducing effect on cholesterol content in egg yolk.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.43 no.2
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• pp.83-88
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• 1998

From the evaluation of physical properties such as springiness, gumminess, adhesiveness, chewiness and hardness by the texture analyzer, vegetable soybean lines with green seed-coat were best as compared with those with black, brown, mixed, and yellow seed-coats. A panel test evaluated on the basis of taste, sweetness, chewiness, and total scores also indicated that soybean lines with green seed-coat were the best. The total scores of panel test was decreased in the order of green > yellow> black> brown seed-coat colored soybean. The mean value of sucrose content obtained by HPLC analysis was highest in black seed-coat colored soybean, and followed by green, yellow, and brown soybeans. The highest sucrose content (8.22%) was observed in 180362, a soybean line with green seed-coat. The full-season type soybeans showed much higher sucrose content than summer types which are mainly cultivated on farmer's fields for vegetable purposes. The final 13 lines selected from 300 colored soybeans showed nearly the same panel scores as Miwongreen. However, these lines had a great deal of variation in sucrose content, and much higher readings in texture analysis than Miwongreen, especially in chewiness and hardness which were the most important properties in vegetable soybeans.

• Journal of the Korean Home Economics Association
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• v.19 no.3
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• pp.41-45
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• 1981

This study was carried out to observe the changes of Vitamin C content and to preserve the quality for the circulation periods of hot green pepper fruits wrapped with polyethylene film under the indoor temperature, as well as to find the proper time for harvest of hot green pepper fruits as a hot taste food and vegetable. the results obstained were as follows: 1. The consignment rate of hot green pepper fruits was highest, 60.2% on the 25th day after flowering, the nest 25.4% on the 20 th day, 10.3% on the 30th day and 4.1% on the 35th day. 2. the content of Vitamin C I each pepper fruits was highest o the 30th day, considerably high on the 25th day and 20th day. 3. The total content of Vitamin C in each part of hot green pepper fruits; the content in pericarp was much higher than in placenta and seed, and that of hydro type Vitamin C was almost the same. 4. The reduction rate of vitamin C during circulation periods was highest on the 3rd day; 42% in pericarp, 50% in placenta, 65% in seed. But in the package wrapped up with polyethylene film, the reduction rate in the same period was 5% in pericarp, which was very low in reduction, and those in placenta and seed were almost the same as in the unwrapped state.

• Journal of Fisheries and Marine Sciences Education
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• v.24 no.3
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• pp.395-405
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• 2012

This study was investigated 35 government-authorized and officially approved textbooks for the Fisheries and marine high school which were published by the 2007 Revised Curriculum at 2009 for analyzing the objective and content domains concerning school the low carbon green growth education. Prior to the grounds of analyzing for the objective and content domains were presented, the factors of the grounds were made based on the low carbon green growth standards for the nation. According to the analysis, the findings which were as follows; 18(51.4%) in 35 textbooks and 666(6.4%) in 10,406 pages were related the low carbon green growth education in the course of the Fisheries and marine high school education. There were 37 participation domains, 27 information and knowledge domains, 9 value and attitude domains and 6 skill domains in the objective domains. The content domains were consisted of 33 green growth, 23 climate change, 10 energy conservation, 6 low carbon and 6 international cooperation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.1
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• pp.132-139
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• 2004

This study was peformed in order to compare general components, color, free amino acid, fatty acid and organic acid contents between commercial doenjang (C-1, C-2, C-3) and green tea doenjang (GT). The moisture content in green tea doenjang was higher than that in commercial doenjang, but the contents of crude protein, carbohydrate and energy in commercial doenjang were higher than those in green tea doenjang. The crude lipid and fiber contents of commercial doenjang were similar to green tea doenjang. Catechin content of green tea doenjang was 2.3%. The total content of free amino acids in commercial doenjang ranged from 2,739∼6,380 mg% in which it showed wide variation among samples and the total content of free amino acids in green tea doenjang was 3000 mg%. Glutamic acid was almost high in commercial doenjang except one product but green tea doenjang was low. Linoleic acid (51%) was the highest content among the fatty acids. The major organic acid in both commercial and green tea doenjang was oxalic acid and its content in commercial times higher than in green tea doenjang. The antioxidant activity of green tea doenjang was higher than that of commercial doenjang.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2004.10a
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• pp.796-799
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• 2004

The effects of forming presure, organic binder content and moisture on flexural strength were investigated. As moisture content increased in the granules during compaction, the density and strength of the green body were increased. Green strengths were found to improve more strongly with increasing forming pressure in the case of using the granules of higher organic content. The sintered strength was the highest with the organic content of 0.2wt％ under all forming pressures.

• The Korean Journal of Food And Nutrition
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• v.18 no.1
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• pp.94-101
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• 2005

The present study was conducted to know the physicochemical properties of Korean tea according to degree of fermention. The moisture content of green tea, blue tea, yellow tea and black tea was 2.02∼2.04%. The content of total nitrogen was 3.78 % in green tea and 3.49∼4.03% in fermented tea. The content of the mineral was highest in Ca, Mg. The content of vitamin C was 670.62 mg in green tea and 169.7∼85.03 mg in fermented tea. The content of vitamin C were increased as tea was more fermented. The composition of vitamin E and β-carotene was green tea> blue tea> yellow tea> black tea. The content of the rutin was 0.12 % in green tea and 1.37% in black tea. The content of rutin was increased with fermentation. The content of total amino acid of green tea was 2270.9 mg. The content of main amino acid of Glu, Asp, and Leu was 342.01 mg, 165.32 mg, and 161.69 mg and the hightst content of Glu. The content of total amino acid of black tea was 2,219.08 mg. Total amino acid content of fermented tea increased in the order of black tea> blue tea> yellow tea, and among the tea, the content of black tea was the highest in the fermented tea. The content of caffeine was 1.17% in green tea and 1.05∼1.32% fermented tea. These results were nothing in the content of caffeine during the fermentation. The content of theanine was 0.95% in green tea and 0.73∼1.42% in fermented tea. The content of total catechin was highest in green tea, and decreased sharply as tea was more fermented. Flavonoid content of 1.05% in green tea. DPPH radical scavenge activities of the teas 4.73∼19.5% mg.

• Journal of the Korean Wood Science and Technology
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• v.37 no.5
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• pp.459-464
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• 2009

This study was conducted to find the relationship between the moisture content and basic density of green lumber and the final moisture content of kiln dried lumber. The possibility of using a ultrasonic nondestructive testing technology was investigated. Four matched 2-foot long boards were kiln-dried for 12, 24, 36 and 48 hours. Twenty three slices were cut to examine the distribution of moisture content along the length. It was revealed that the green weight was a better estimator of the final moisture content of the kiln-dried board than the green moisture content. The standard deviations of the moisture contents of the slices were not correlated with the final moisture contents of the kiln-dried boards. The two ultrasonic devices used for this study were apparently good tools for NDT.