• 한국인터넷방송통신학회논문지
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• 제10권1호
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• pp.1-5
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• 2010

최근 녹색정보기술(G-IT), 녹색유비쿼터스기술(G-UT) 산업분야의 전문화에 따른 보안 방범 유지를 위한 국가 주요기관 시설물 또는 주요 산업 시설물 등의 보안 중요성이 강조되면서, 정부관공서 기업 및 군부대내에 최첨단 기술을 접목한 보안시스템(Security System) 구축이 절실히 요구되는 실정이다. 본 논문은 경비구역내의 경보발생장치로부터 신호를 다양한 형태의 통신기술로 수신하여, TCP/IP 망을 통하여 로컬 관제 센터와 원격관제 서버로 전송하는 녹색 유비쿼터스 지능형 무인경비 다중화장비에 관한 연구이다. 본 연구를 통하여, 무인경비 시스템의 통합 솔루션(Total Solution)을 확보하여 상호 시너지 효과 (Synergy Effect)가 가능하며, 국내외 시장 확대에 크게 기여할 것이다. 녹색 유비쿼터스 환경 구축 사업(Gu-Home, Gu-City, Gu-Health 등)중에서 방범/경비 분야에 적용할 수 있으며, 녹색 유비쿼터스 비전(Gu-Vision)을 제시할 수 있는 국가경쟁력을 갖춘 기업확장에 기여할 것으로 사료된다.

• 동아시아식생활학회지
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• 제24권2호
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• pp.183-189
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• 2014

We investigated noodles supplemented with functional ingredients for their antioxidant properties, including total phenol, flavonoid contents, electron donating, nitrite scavenging abilities and ferrous ion chelating effect. The total polyphenol contents of functional noodles arranged in order of decreasing concentration were kudzu (7.98%) > green tea (4.99%) > pumpkin (5.03%) > mulberry leaves (4.99%) > mugwort (4.23%) > cactus (3.57%) > kelp (3.33). The total flavonoid contents in green tea noodles were the highest as 4.35%. The electron donating ability in mugwort noodle was the highest as 12.27% at 1,000 ppm. This amount was 4.85 times than that of wheat flour noodle (2.53%). The nitrite scavenging ability of functional noodles at pH 1.2 arranged in order of decreasing concentration were green tea (66.52%) > cactus (55.12%) > kudzu (52.67%) > pumpkin (50.50%) > mulberry leaves (43.58%) > kelp (41.41%) > mugwort (37.66). The nitrite-scavenging ability of green tea noodle was lower than ascorbic acid (natural antioxidant) 77.83%, while that of green tea noodle was similar with BHT (artificial antioxidant) 69.45%. The ferrous ion chelating effect of noodles containing kelp were the highest as 27.02%. All of the experimental results showed good antioxidant property. Thus, noodles supplemented with mulberry leaves, cactus, mugwort, green tea, pumpkin, kelp or kudzu, demonstrated to have good functional effects for human health.

• 한국산업융합학회 논문집
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• 제27권2_2호
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• pp.475-485
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• 2024

In many regions of Korea, including the Four Major Rivers, the seriousness of the problem of algal blooms due to eutrophication of water quality is being raised.In this study, in order to solve these social problems, we manufactured a filter using natural mineral fusion (red illite, zeolite, germanium ceramic, selenium ceramic, carbon ceramic) and independently developed a tank system for green algae experiments to observe and determine the stages of change in water quality. In order to study ways to improve water quality through quantitative analysis, 1 ton of severely polluted green algae water from the Nak dong River region was stored in a water tank and exposed to ultraviolet rays in the same environment as the Nak dong River. Then, the same environment as the Nak dong River was created. The results were derived from a 5-week water quality test. The results of this experiment confirmed that green-colored cyano bacteria were significantly reduced just by the turbidity results. The results were obtained through a request to the Korea Testing & Research Institute located in Changwon-si, Gyeong sang nam-do. CI-(chlorine ion) and NH3-N(ammonia nitrogen) had the effect of saving every week. The device used in this study was made of natural minerals free of heavy metals that are harmless to the human body and nature through long-term consideration and exploration to kill and prevent various strains living in water. Green purification system using natural hydrogen generating mineral filter were effective a non-chemical and physical methods. The results of this study are one way to contribute to the serious problems caused by green algae in many countries, and will contribute to the water quality environment by preventing the waste of environmental resources, improving the health of the people, and increasing the ability to purify environmental water quality at home and abroad.

• 환경위생공학
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• 제22권1호
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• pp.37-47
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• 2007

In order to improve the Quality of fermented soybean Doenjang was investigated. The samples were prepared and fermented by the koji made with A. oryzae, B. subtilis and B. natto strains, that the product added green tea powder with sanitary canned food. 1. The water content of sample was 50.30-42.14%, pH value 6.03-5.52 and total acidity, 3.01-3.87. 2. The reducing sugar content for samples was 9.35-7.81%, Amino-N, 7.96-9.21%. 3. In the sensory evaluation test, the good sensory qualify that was S-2 sample than to S-1 and S-3. 4. The heavy metals analyzed from sample cans, tin, iron and lead content were 27.31-29.04 ppm, 5.32-5.91 ppm and trace amount.

• 한국조리학회지
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• 제21권5호
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• pp.119-128
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• 2015

본 연구의 목적은 그린 호텔을 방문하는 고객의 가치와 그들의 태도가 그린 실천이나 환경에 대한 걱정, 그린 호텔의 방문 행동에 어떠한 관계가 있는지 고찰하는 것에 있다. 또한 본 연구에서는 각 요인들이 서로 어떠한 영향을 미치는지 파악함으로써 그린호텔을 방문하는 고객들에 대한 다양한 관점을 이해하는데 유용한 학술적 자료를 제공하였다는데, 다른 의의가 있다. 각 요인들에 대한 심층적인 분석과 그린 호텔에 대한 선행연구를 토대로 가치는 자기초월과 자기고양으로 분류되었고, 태도는 환경에 대한 걱정과 그린 호텔에 대한 심리적 태도의 관계로 설명하였으며, 마지막으로 행동은 방문의도, 구전효과, 그리고 추가지불의도로 분류할 수 있었다. 따라서 본 연구를 토대로 그린 호텔 마케터나 정책관련 담당자들은 소비자들의 심도 있는 관점을 이해할 수 있으며, 보다 현실적인 학문적 이해를 할 수 있을 것으로 기대된다.

• 대한지역사회영양학회지
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• 제11권1호
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• pp.98-107
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• 2006

This study was performed to test food preferences of the Korean elderly for Korean elderly menu development. The elderly subjects preferred steamed rice cooked with 1.2 times water than that with 1.5 times water (p < 0.001) , whole rice grain gruel than the gruel with ground grain (p < 0.05) . Green tea powder gruels developed as a snack, there were no significant differences in the preference of the elderly between gruel with different contents of green tea powder (2, 3, $4\%$). The preferences of the salt concentration of the soup were tested by using soybean sprout soup and soybean paste soup. The elderly preferred 0.7 - $0.8\%$ salted bean sprout soup and $7\%$ soybean paste soup. The elderly preferred Kimchi cut in widths of 1 - 2 cm than that in 0.5 cm. The elderly preferred sweeter grape jam ($67\%$ vs. $50\%$ or $37\%$ sugar content) and were not concerned about chewing seeds. This result could be useful to develop menus for the elderly. (Korean J Community Nutrition 11 (1): 98$\sim$107, 2006)

• Nuclear Engineering and Technology
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• 제54권2호
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• pp.456-461
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• 2022

Heavy metal pollution is caused due to anthropogenic activities and is considered as a serious environmental problem which endangers human health and environment. The present study deals with biosorption, an eco-friendly technique for the removal of heavy metal Zn(II) from aqueous medium. Various natural materials have been explored for the uptake of metal ions, where most of them are physically or chemically enhanced. Dry cowdung powder (DCP) has been utilized as a low-cost, environmentally friendly humiresin without any pre-treatment, thus demonstrating the concept of Green Chemistry. Batch biosorption studies using ⁶⁵Zn(II) tracer were performed and the impact of different experimental parameters was studied. Results revealed that at pH 6, 94 ± 2% of Zn(II) was effectively biosorbed in 5 min, at 303 K. The process was spontaneous and exothermic, following pseudo-second-order reaction. The mechanism of heavy metal biosorption employing green adsorbent was therefore elucidated in order to determine the optimal method for removing Zn(II) ions. DCP has a lot of potential in the wastewater treatment industry, as seen by its ability to meet 3A's affordability, adaptability, and acceptability criteria. As a result, DCP emerges as one of the most promising challengers for green chemistry and the zero-waste idea.

• 중국학논총
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• 제72호
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• pp.179-200
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• 2021

This paper examines the current status of the Korean tea culture industry and explores ways to restore and develop Korean tea culture by referring to the responses of the neighboring countries of China. In order for the Korean tea industry and tea culture to expand, based on a strong tea industry, high-quality tea should be created to satisfy consumers' needs, health, convenience, and reasonable prices, and effective promotion and marketing should be carried out. In addition, it is necessary to reinterpret the traditional tea house and inherit the spirit of tea.

• 방사선산업학회지
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• 제4권4호
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• pp.319-323
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• 2010

Recently, Korean traditional raw rice wines (RRW) have received attention because they are a nutritious food with health properties. But the rapid deterioration of fermented RRW is one of the serious problems for brewing and marketing in the world beyond Korea. The goal of this study was to develop a way to enhance the quality and to lengthen the period of circulation of the RRW. A lactic acid bacterium was isolated from RRW. It was identified as Lactobacillus fermentum (98%) based on its biochemical properties, and 16S rRNA sequence. Treatments of RRW with gamma radiation and green tea extracts reduced the bacterial population except for yeasts and Lactobacillus in the RRW. This result suggested that the natural plant extracts and catechin products can be used as an effective natural storage agent.

• 한국식생활문화학회지
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• 제19권2호
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• pp.150-157
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• 2004

As an attempt to develop new functional health beverage by using medicinal herb, green ginger(Zingiber officinale Roscoe), we investigated the effect of Zingiber officinale on blood pressure and regional cerebral blood flow (rCBF) of rats with Zingiber officinale extracts. Zingiber officinale extract increase rCBF significantly. The drink produced consisted of Zingiber officinale extract 1.825%, maltitol syrup 17.0%, citric aicd 0.06%, ascorbic acid 0.02%, stevioside 0.001%, ginger flavor 0.11% and water. Brix, pH and acidity of product were 13.7, 4.4 and 0.09, respectively. This drink had good score by the sensory evaluation. The above results showed that development of such functional beverage using Zingiber officinale can used as a functional material improving blood circulation in beverage industry.