• The Journal of Asian Finance, Economics and Business
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• 제8권7호
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• pp.235-244
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• 2021

This study aims to determine the behavior of consumer interest in sustainable fashion products in Indonesia and the factors that influence it. Personal values, Green Trust, and attitude toward green products are studied to get a proper picture of the ethical behavior of consumers. The method used is the Structural Equation Model (SEM) technique using AMOS 23 software. A sample of 103 participants used the convenience sampling technique. The study results show that green trust and attitude toward green products successfully mediate personal value and green purchase intention on ethical fashion products in Indonesia. In this study, it was found that personal values cannot directly influence the purchase intention of sustainable fashion products. The influence of Personal Value must first be mediated by green trust or attitude toward green products to further influence green purchase intention of ethical fashion products in Indonesia. This is not in line with previous studies. Indicators of personal values such as self-transcendence, self-enhancement, conservation, and openness directly cannot predict the behavior of purchase intentions for sustainable fashion products in Indonesia. From the descriptive conclusion of the data obtained, there are various types of meanings of individual values, and fashion consumers in Indonesia are more affected by contextual factors.

• 한국항해항만학회지
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• 제28권9호
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• pp.809-813
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• 2004

Experiments revealed that green water phenomena resemble dam-break, in which flow over deck edge forms a vertical wall of water and suddenly falls down into deck. In this paper the dam breaking problems were formulated using Glimm's algorithm, so-rolled, Random Choice method and, several validations were presented.

• 대한전기학회:학술대회논문집
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• 대한전기학회 1998년도 하계학술대회 논문집 E
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• pp.1831-1833
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• 1998

In this paper, A complex-image method(CIM) and efficient numerical integration algorithm is implemented to evaluate the spatial-domain Green's function through the Sommerfeld-type integral with a thick substrate. CIM is compared to numerical integration technique.

• 한국농촌건축학회논문집
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• 제8권1호
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• pp.90-100
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• 2006

The purpose of this study is to suggest a actual conditions and expert's role on the green tourism in rural community. There are four types of green tourism in rural villages. It is an alternative tourism that has naturalism and sustainability, not mass tourism. I can find it is a one of the new rural development method in a point of view of rural people's income. Green tourism requires a participation of village peoples. So, management hang on not government office, but village people themselves. By surveying green tourism villages in the case of this study, I propose a few results as follow; firstly, green tourism of Korea will give an innovation to stagnant rural society. Secondly, rural people themselves must participate directly in development and guidance, when every programs are advanced. Thirdly, through this project of green tourism, we expect that urban and rural symbiosisically have a network.

• 대한조선학회 특별논문집
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• 대한조선학회 2006년도 특별논문집
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• pp.34-39
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• 2006

In rough seas, water breaker of the sea-going ships is subject to high impact loads due to the green water and some ships' water breaker suffers structure damage. So, a substantial research on the structural response caused by green water impact is required. In this paper, the green water flow on bow deck is simulated by FDM(finite differential method). Using the results of green water simulation, impact loads on water breaker are calculated. Calculation results of the 6200TEU container ship's structural response to this green water impact pressure are shown and discussed for two condiered calculation conditions.

• 한국태양에너지학회 논문집
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• 제36권5호
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• pp.51-62
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• 2016

The purpose of this paper is to study the effectiveness of a green roof by simple mathematical model. The developed model simulates a green roof during the summer. The results explain and support the claims in the literature such that effectiveness of a green roof depends on the climate condition, and on the insulation condition of the roof. If insolation can not be reduced more than 60% by the shading effects of a green roof, more active measures than green roof seem necessary. The analysis tools like presented in the paper is necessary especially to consider climate effect, to design, and also to test green roof.

• 대한가정학회지
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• 제43권2호
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• pp.33-40
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• 2005

This study compared the volatile aroma components in high grad Korea, Chinese and Japanese green tea. The aroma components of green tea were analyzed and compared. Aroma compared. Aroma compounds were extracted by a simultaneous distillation and extraction method using Likens and Nickerson's extraction apparatus. The concentrated aroma extract was analyzed and identified by GC and GC-MS. All the green tea samples contained relatively large amounts of terpene alcohols such as linalool, geraniol and nerolidol. The Korean green tea (A) manufactured in Cheju island contained remarkably large amounts of geraniol (9.12 %) and linalool (5.18 %). The Korean green tea (B) manufactured in Hawgae contained remarkably large amounts of geraniol (5.85 %) and linalool (5.33 %). The Korean green tea (C) manufactured in Bosung contained remarkably large amounts of linalool (7.79 %) and Z-jasmone (3.08 %). The Chinese green tea (D) manufactured in Longjing contained remarkably large amounts of geraniol (3.43 %) and linalool (2.86 %). The Japanese green tea (E) manufactured in Shizuoka contained remarkably large amoung of linalool (3.95 %) and nerolidol (2.76 %).

• 한국식품조리과학회지
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• 제26권1호
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• pp.54-61
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• 2010

This study was performed to determine the optimal manufacturing conditions adding green laver, which has a rich aroma and unique taste, to Sulgidduk. The variables in green laver Sulgidduk production were amounts of green laver powder and water. Six sensory characteristics were used for sensory evaluations, including color, green laver flavor, green laver taste, moistness, softness, and elasticity. The optimal amounts of the powder and water were found to be 6.84 g for green laver powder and 31.08 g for water, satisfying a target sensory score (7.0/9.0) according to a response surface method. Sulgidduk with these optimal amounts of green laver and water was tasted by 118 consumers and showed a high acceptability score (6.94). Older consumers ($\geq$30 years old) preferred the color and flavor of green laver significantly more than younger consumers ($\leq$29 years old) did (p<0.01). Color analysis results of green laver Sulgidduk were significantly different in brightness, redness, and yellowness from those of Sulgidduk (control)(p<0.01). Texture analysis scores of green laver Sulgidduk were significantly lower than those of Sulgidduk (control) in hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness, and they were significantly different in adhesiveness and chewiness (p<0.05).

• KIEAE Journal
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• 제17권4호
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• pp.21-32
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• 2017

Purpose: Since 2010, many universities in Korea have been implementing Green Leader Training Programs which are usually run by students themselves. In the last five years of 2015, the Green Leader Training Program under the sponsorship of Korean Association for Green Campus Initiative has promoted the practice of a green campus and many relative projects have been carried out in various fields. Method: We utilized the green campus component index established by the Presidential Committee on Green Growth in Korea and have analyzed 480 activities during the years of 2010~2015. Result: We found that many activities were classified into the environmental field(264, 55.0%). This was followed by university members' participation(130, 27.1%), community engagement(68, 14.2%), and university management(18, 3.7%). These results showed that the green campus initiatives were focused on the environmental field. The number of universities participating from 2010 to 2015 were 20 in the metropolitan area and 15 in the non-metropolitan are. In the metropolitan area, 81.7% of green leader activities were conducted at universities in Seoul, and those in non-capital areas were active in the Middle region(51.3%) and Yeongnam region(48.7%). On the other hand, there was no activity in the Honam region, and it shows that there was a noticeable differential by regional groups.

• 한국식품조리과학회지
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• 제15권5호
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• pp.475-482
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• 1999

This study was carried out to prepare green tea by traditional roasting process, Kujeungkupo, and to determine its sensory characteristics. The carotenoid content in green tea was increased by roasting and reached 1,317 mg/100 g by Kujeungkupo. Of all carotenoids, the contents of lutein and $\beta$-carotene were 1,170 mg/100 g and 111.1 mg/100 g, respectively. The total cathechin content in green tea was 14.57 g/100 g after 9th roasting. The more the number of roasting the little contents of cathechin in green teas. Of all cathechin, epigallocathechingallate was the highest(6.80g/100 g) followed by epicathechingallte and epicathechin. total cholrophyll content was 141 mg/100 g of green tea. The free sugar content in Kujeungkupo green tea wet 2.18 g/100 g, of which sucrose comprised 46% (1.01 g/100 g). The color value ($\Delta$E) of Kujeungkupo green tea was 16.25. In sensory evaluation, sweet taste was the highest in green tea roasted 3 times and the flavor was best in that roasted 5 times. The sweet and astringent tastes of green tea had negative relationships with a and b values. The content of cathechin in green tea had a negative relationship with sweet taste and a positive relationship with astringent taste.