• 한국식생활문화학회지
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• 제37권1호
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• pp.90-98
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• 2022

This study investigated the physicochemical and antioxidant properties of sponge cakes made using different amounts (2 and 4%) of barley sprout powder (BSP) and green tea powder (GTP), respectively. The results showed that the baking loss rate of GS2 (2% green tea) and GS4 (4% green tea) was 12.39% and 11.96%, respectively in the green tea addition group, which was higher than that of the barley sprout group, but significantly lower than that of the control group at 13.34% (p<0.05). The specific volumes of the sponge cake containing barley sprout and green tea 2% and 4% were between 2.84-2.95 mL/g, which was significantly higher compared to the control group at 2.69 mL/g (p<0.05). The sugar content was significantly higher in the control group and the barley sprout addition group at 2.30°Brix (p<0.05). As for the volume index, the control group with the lowest value at 13.43 showed a significant difference compared to the addition groups. The volume index significantly decreased as the addition amount increased, measuring 14.07 in BS4 (4% BSP) compared to 14.87 of BS2 (2% BSP) in the barley sprout group (p<0.05). In cross-sectional photography, the color became darker than that of the control group as the quantum of additives increased. In terms of the DPPH and ABTS radical scavenging activity, the total phenol content, and total flavonoid content, the groups with the addition of barley sprout and green tea showed higher antioxidant activity than the control group (p<0.05).

• Journal of the Korean Wood Science and Technology
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• 제39권6호
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• pp.538-547
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• 2011

이 연구에서는 녹차와 목재섬유를 복합한 친환경 복합보드를 건축내장재로 활용하기 위하여, 목재섬유에 대한 녹차의 배합비율을 달리한 녹차-목재섬유 복합보드를 제작하였고, 복합보드의 동적탄성률에 미치는 녹차의 배합비율 및 바인더로 사용한 접착제의 영향을 조사하였다. 녹차-목재섬유복합보드의 동적탄성률은 녹차를 넣지 않은 대조보드(control boards)의 그것보다 적었고, 녹차배합비율이 증가할수록 커지는 경향을 나타내었다. 또한, 보드제조에 사용된 바인더의 종류에 따라 동적탄성률의 차이가 나타났는데, $E_1$급의 요소수지가 $E_0$급의 요소수지보다 1.06~1.54배의 높은 값을 나타내었으며, 녹차의 배합비율이 커질수록 양자의 차이는 커지는 것이 확인되었다. 한편, 녹차-목재섬유복합보드의 동적탄성률과 휨 강도성능과는 비교적 높은 상관관계가 확인되어 일부 편차가 큰 조건을 제외하고 동적탄성률로부터 정적 휨 강도성능의 예측이 가능할 것으로 확인되었다.

• 한국유기농업학회지
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• 제19권2호
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• pp.215-228
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• 2011

본 연구는 자원 순환농법으로 환경 친화적인 고추 유기재배 기술을 확립하고자 하계 녹비작물의 재배가 시설 토양의 화학성과 고추의 생육 및 수량에 미치는 영향을 구명하고자 시험을 수행하였다. 화본과 녹비작물인 하우스솔고와 수수는 건물수량이 많았으며, 뿌리도 깊게 분포하였다. 뿌리혹선충의 밀도는 수수와 네마장황 재배 토양에 하우스솔고와 콩 재배 토양에 비하여 현저하게 감소되었다. 녹비작물의 무기성분 함량은 네마장황과 콩에서 T-N와 CaO 함량이 높았다. 녹비작물의 무기성분 중 T-N 고정량은 콩과 하우스솔고 그리고 수수가, $K_2O$와 MgO의 고정량은 하우스솔고와 수수에서 많았으며, CaO의 고정량은 콩 녹비작물에서 많았다. 녹비작물 재배 토양의 pH는 증가되었으나, 녹비작물을 환원 고추를 재배한 토양의 pH는 감소되었다. 녹비작물 재배 토양의 염류농도는 현저하게 감소되었으나, 녹비작물을 환원 후 고추를 재배한 토양의 염류농도는 증가되었다. 녹비작물 재배 토양의 유기물함량은 하우스솔고 재배 토양을 제외하면 유의적인 차이가 없었으나, 고추를 재배한 토양의 유기물함량은 감소되었다. 토양의 T-N함량은 콩을 제외하고 녹비작물 재배에 의하여 감소되었다. 녹비작물 재배 토양의 K농도는 콩 재배 토양에서 증가되었으나, 하우스솔고와 수수 재배 토양은 감소되었다. 녹비작물을 환원 고추를 재배한 토양의 K 농도는 콩과하우스솔고 재배 토양에서 증가되었다. 녹비작물 재배 토양의 Ca과 Mg 농도는 하우스솔고 재배 토양을 제외하면 유의적인 차이가 없었으나, 녹비작물을 환원 고추를 재배한 토양에 서 감소되었다. 녹비작물 재배 토양의 양이온치환용량은 네마장황과 하우스솔고 재배토양에서 감소되었으나, 수수와 콩, 무처리 토양은 증가되었으며, 녹비작물을 환원 고추를 재배한 토양은 유의적인 차이가 없었다. 녹비작물을 토양에 투입 환원 후 재배한 고추의 생육과 수량은 처리간에 유의적인 차이는 없었으나, 고추 수량은 녹비작물 재배 토양이 무처리에 비하여 7~23% 정도 증가되었다.

• KIEAE Journal
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• 제15권1호
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• pp.13-20
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• 2015

The main purpose of the green buildings by reducing energy consumption and carbon footprint of the building society, global as to ensure the sustainability of the building and the environment. These regulations and schemes are used to activate the green buildings were made on the basis of the relevant laws and regulations. Mainly in the research for the improvement of the domestic institutional assessment items, the analysis of the legislation was fundamentally focused on Scoring the incomplete state. The analysis based on the laws and regulations of the institution is the way to know the purpose and direction of the respective certification. This study was performed in the following order to target the new commercial buildings. First, the analysis of the geungeobeop G-SEED and BREEAM. Second, we analyze the content and method of building energy performance in the certification system. As a result, Green Building Act is broad in relation to the composition of the contents are building for the activation energy green building and EPI is dealt with in an abstract and presented the applicability of such documentary content of insulation and airtightness, efficient machine. In contrast, the UK has been directly limit the carbon footprint of buildings in the Building Regulations Part L and evaluate them in BREEAM. This analysis of the ways to reduce substantially the energy for domestic green building regulations should be addressed through the feed.

• 한국식품영양과학회지
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• 제27권3호
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• pp.531-536
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• 1998

To investigate effects of Angelica keiskei Koidz green juice on the liver damage of CCl4-treated tats, Sprague-Dawley male rats weighing 80~100g were divided into 4 groups of control group(CON), Angelica keiskei Koidz green juice-treated group(ANJ), CCl4-treated group(CCL) and Angelica keiskei Kodiz green juice and CCl4-treated group(ACL). Each group was sacrified after feeding for 4 weeks and examined the activities of transminase (sGOT, sGPT), superoxide dismutase (SOD), catalase and glutathione peroxidase(GSH-Px), and contents of lipid peroxide and glutathione in liver. The activities of sGOT and sGPT, and content of lipid peroxide after CCl4 treatment were markedly increased, compared to CON, but those levels were significantly decreased by the pretreatment of Angelica keiskei Koidz green juice as compared to CCL. The activities of SOD, catalase and GSH-Px were elevated by CCl4-treatment as compared to control group, and concomitant treatment of Angelical keiskei Koidz and CCl4 decreased those levels significantly except the activity of catalase. The hepatic content of glutathione was decreased by CCl4 and increased more abundant by Angelica keiskei Koidz administration than CCl4 treated group. These results suggest that Angelica keiskei Koidz green juice is believed to have a possible protective effect for the carbon tetrachloride-induced hepatotoxicity in rats.

• 한국식품영양과학회지
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• 제33권4호
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• pp.753-756
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• 2004

본 연구에서는 녹차 완제품에 원적외선을 처리한 후 물 추출물을 제조하여 항산화능 및 catechin류의 변화를 조사하였다. 녹차 물 추출물의 flavanol 함량은 무처리구(145 mg/g)에 비하여 원적외선을 10분간 처리한 경우 160 mg/g로 증가하였으나, 20분간 처리하였을 경우에는 90 mg/g으로 감소하였다. 또한, DPPH 라디칼 소거능의 경우 원적외선을 10분간 처리한 녹차 추출물의 경우 62.57%로서 무처리구의 61.58%에 비해 약간의 증가를 나타내었지만, 원적외선을 20분간 처리한 경우에는 59.98%로서 감소하였다. 한편, 녹차 추출물의 epicatechin류(EGC, EGCG, EC, ECG)의 함량은 원적 외선의 처리 시간이 증가할수록 감소하였으며, catechin류(GC, C, GCG, CG) 함량은 원적외선을 10분간 처리하였을 때 가장 높게 관찰되었다.

• 한국식품조리과학회지
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• 제20권5호
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• pp.489-497
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• 2004

The purpose of this study was to investigate the characteristics of beef jerky with prepared various spices. The spices added included green tea, rosemary, clove, thyme, and parsley. According to the analysis of general ingredients, the moisture content was higher in the spice-added samples than in the control jerky, and the crude protein content was higher in green tea- and parsley-added samples. According to the mineral analysis, the most prevalent mineral was Na, followed by K, P, Mg, and Ca, with the contents of Mn and Cu being the least prevalent. Ca and Fe contents werehigher in green tea-added jerky than in samples prepared with other spices. High levels of leucine and lysine were seen amongst different essential amino acids. Total amino acids were within the control jerky containing the most abundant essential amino acids, followed by green tea- and parsley-added jerky. Measurements of texture, hardness and springiness in the spice-added samples appeared to be higher than in the control. Bitterness was higher in clove-addedsamples than in samples prepared with other spices. The evaluation of sensory properties showed that color is higher in green tea-, rosemary- and clove-added samples and that taste was best in green tea-added jerky, followed by parsley-added jerky. Overall quality was high in green tea- and parsley-added samples.

• 한국식품영양학회지
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• 제17권3호
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• pp.266-271
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• 2004

쌀밥의 기능성을 강화할 목적으로 분말녹차를 0%, 0.5%, 1.0%, 2.0% 혼합하여 밥을 지어 분말녹차밥의 물성 및 관능적 특성을 실험하였다. 분말녹차밥의 수분함량은 분말녹차 첨가량이 많을수록 적었다. 쌀가루의 amylogram 특성은 분말녹차의 첨가량이 증가할수록 최고 점도는 감소하였으나 호화개시온도는 증가하는 경향을 나타냈다. 쌀전분의 팽윤력 및 용해도는 분말녹차첨가량이 증가할수록 감소하였다. 분말녹차밥의 색깔은 암녹색을 나타냈으며 분말녹차 첨가량이 증가할수록 어두워졌다. 분말녹차밥의 texture는 접착성은 분말녹차 첨가량이 증가할수록 떨어졌으나 응집성, 검성, 씹힘성, 경도는 증가하는 경향을 나타냈다. 관능검사 결과 밥알의 윤기, 퍼짐성, 차짐성, 경도는 흰쌀밥보다 낮게 평가되였으나 색깔은 2.0% 첨가가 그리고 향미, 전체적인 기호도에 있어서는 분말녹차 1.0%와 2.0% 첨가한 쌀밥이 좋은 점수를 얻었으나 서로간에 유의성은 없었다. 따라서 분말녹차밥을 지을 때 분말녹차 1.0% 첨가가 윤기, 퍼짐성, 차짐성, 경도 및 향미 등의 종합적인 관능 면에서 적절하다고 생각된다.

• 한국재료학회지
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• 제19권10호
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• pp.538-543
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• 2009

Active clays, Diatomite, bentonite and zeolite were used as porous materials for fabricating hygroscopic gypsum boards. Pohang active clay and Cheolwon diatomite showed excellent characteristics of moisture adsorption and desorption. These characteristics were caused by higher surface area and pore volume of porous materials. Moisture adsorption content of gypsum board with 10% active clay(P1) was 62.0 g/m$^2$, and moisture desorption content was 50.2 g/m$^2$. Moisture adsorption content of gypsum board with 10% diatomite(P) was 59.5 g/m$^2$, and moisture desorption content was 49.0 g/m$^2$. Moisture adsorption contents of gypsum boards with porous materials were higher than that moisture desorption contents of gypsum board without porous materials. Correlation coefficient between surface area and moisture adsorption content of gypsum boards was 0.98. Also, correlation coefficient between surface area and moisture desorption content of gypsum boards was 0.97. Moisture adsorption and desorption contents were influenced by surface area and pore volume of the gypsum boards, and surface area had a larger effect on moisture adsorption and desorption.

• 한국식품영양과학회지
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• 제7권2호
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• pp.35-42
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• 1978

General components of comfrey collected during the period of July-September 1978 in Pusan area were investigated with a view to determine its possible value as a foodstuff by means of titrimetry, chromometric analysis and fluorometric analysis. As a result, the following data were obtained. 1) The contents of moisture, crude lipid, crude protein and carbohydrates of the comfrey were similar to those of other green vegetables such as spinach, crowndaisy, lettuce, leek and mallow. 2) The inorganic Ca, P and Fe of the comfrey were fairly greater in contents than those of other green vegetables. Compared with spinach, for instance, there were 4 times as much Ca and about 2 times as much Fe in it, respectively. 3) The contents of vitamins of the comfrey were also found in an amount much greater than those of other green vegetables. V-A of the comfrey, for instance, were 6 times greater in content than that of lettuce, and about 2 times greater than that of crowndaisy, leek and mallow, respectively. It also showed a greater content of V-A than even that of spinach, known as a vegetable most rich in V-A. V-B of the comfrey showed a little lower level of content than that of spinach but showed about the same level of content as that of leek and lettuce. V-B of the comfrey was 6 to 8 times greater in content than that of lettuce and leek. The content of niacin of the comfrey was also found much greater than those of other foodttuffs. V-C of the comfrey compared 3.5 times greater with that of lettuce, 2 times greater with that of mallow, and generally a higher level with those of other green vegetables. The above findings seem to firmly establish the food scientific value of the comfrey. Furthermore, the vegetable is very prolific and grows easily. If the general public is made aware of these facts, the vegetable is thought to contribute not a little to their dietary life as a nutritious foodstuff.