• 한국환경과학회지
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• 제19권1호
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• pp.81-87
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• 2010

Cool island intensity urban green space was investigated based in Dalsung Park, that is one of the largest parks in Daegu. Cool island intensity(CII), which is defined as the temperature difference between the green space and its surrounding built-up areas, shows time variations. A through-year measurement(2008-2009) of ground level air temperature revealed seasonal variation and relationship to the atmospheric condition of CII. The temperature variation in the park and the reference downtown Daegu was as same order as CII. The noontime CII is larger in summer than that in winter due to the leaf fall of the park trees. On the other hand, seasonal variation of nighttime CII is not so clear. The nighttime CII was larger under the stable atmosphere.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2006년도 추계 학술논문 발표대회 논문집
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• pp.127-131
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• 2006

Depot have a lagged behind structure in the side of building up the view. With this reason, people have been recognized depot as hatred facility causes to have car noise, air pollution. In the other hand, depot become a underground and complex facility as a higher-value added building, and moreover, it need to understand the environment that depot structure have a specific field condition to apply green roof system. 1) Analysis proper waterproofing material and root barrier apply to depot need root penetrating test method 2) Suggest root barrier and waterproofing material relate to maintain and construction for green roof system 3) Construction condition for depot have crack movement of structure by vehicle vibration and root penetrating force by plant growth

• 한국가구학회지
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• 제21권4호
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• pp.284-292
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• 2010

This research was carried out to examine the properties of fancy cherry veneer overlaid on the PF resin bonded Meranti plywood floor, which 2.5% green tea leaf powder was applied in the UV varnishes and the adhesives for scavenging the volatile organic compounds. The results were as follows: 1. The various properties of the treated samples, such as density, moisture content, thickness swelling, bending strength(MOR), adhesion shear strength, surface abrasion, curling, cyclic delamination test with boiling water, boiling property, cold-resistance and heat resistance, acid resistance and alkali resistance, and anti-contamination property showed no significant difference between the properties of the control samples. 2.5% green tea leaf powder treated floor gave a little better results than the control for surface scratch test. 2. In case of QUV and weathering test, no difference between the treated sample and control was found. 3. The floor was discolored by adding 10% green tea leaf powder to UV coating, and the floor was also discolored to light green during by the soaking test. The color of floor was not changed up to 5% addition level.

• Preventive Nutrition and Food Science
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• 제14권1호
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• pp.37-42
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• 2009

The protective activity of seolitae chungkukjang added with green tea against oxidative stress was investigated under the cellular systems using LLC-$PK_1$ cells. The treatment of 2,2'-azobis(2-aminopropane) dihydrochloride (AAPH) showed increase in lipid peroxidation, and decrease in endogenous antioxidant enzymes activity and cell viability. However, the methanol extract of seolitae chungkukjang inhibited lipid peroxidation by 58.3%, and increased cell viability up to more than 60%. In addition, it enhanced superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activities. Seolitae chungkukjang improved oxidative stress-induced cellular injury through the radical scavenging activities. In particular, the addition of green tea in seolitae chungkukjang showed stronger effect against oxidative stress induced by AAPH. The more addition of green tea resulted in the greater antioxidative effect through elevation in activities of SOD and GSH-Px, and inhibition of lipid peroxidation, eventually leading to increase in cell viability. Theses results suggested that seolitae chungkukjang added with green tea have protective effects from cellular oxidative damage and could be considered as an application for the development of chungkukjang with functionality.

• 한국식품조리과학회지
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• 제16권5호
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• pp.390-393
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• 2000

Salmonella typhimurium TA98 streptomycin 의존성 SD510 균주를 사용하여 녹차의 수용성 추출물과 에탄을 용해성 추출물에 대한 항변이 효과를 검토하였다. 4-NQO에 대한 항변이 활성은 수용성 추출물과 에탄을 용해성 추출물 모두에서 추출물의 투여량이 증가할수록 높았으며, 억제효과는 5월과 8월 순 녹차 추출물을 1,000$\mu\textrm{g}$/plate 투여했을 때 각각 93% 및 95%로 나타났다. Trp-P-1에 대한 항변이 활성은 에탄을 용해성 추출물의 경우 53.3~921.%로서 투여농도가 증가할수록 억제 효과가 높았다. 그러나 수용성 추출물은 투여농도가 증가할수록 항변이 활성이 감소하였다.

• 한국조경학회지
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• 제26권3호
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• pp.19-33
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• 1998

The primary objective of this research was to develop optimal models for masking the road traffic noise with the sound of a waterfall at urban small green spaces. Noise levels were measured at 8 roadside green spaces in SEOUL and questionnaires were randomly distributed to 40 users for evaluating the noise at each site at the same time. College students participated in the experiment for the development of masking models and the developed models were tested by users at 2 green spaces. The major results are as follows ; 1. Traffic noises ranged from 65dBto 70 dB. Users' satisfaction with the noise became considerably low on the basis of 60 dB and it was highly related to noise level. 2. Noise was a main factor to depreciate the amenity of green spaces where its level was more than 60 dB and so it neds to be excluded or reduced the traffic noise at the process of design. 3. Masking effects kept constant independent of the spatial location of masker on condition that masker levels were equal. It was effective when masker was 5-10dB greater than noise level which was masked. 4. As noise level went up, satisfaction ratings about the masked noise became low but masking effects increased in proportion to its level. 5. It was proved that the models were valid through the field experiment.

• 한국식품영양과학회지
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• 제19권3호
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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.

• Korean Chemical Engineering Research
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• 제56권6호
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• pp.878-883
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• 2018

A circulating fluidized bed (CFB) has been used in various chemical industries because of good heat and mass transfer. In addition, the methanol to olefins (MTO) process requiring the CFB reactor has attracted a great deal of interest due to steep increase of oil price. To design a CFB reactor for MTO pilot process, therefore, we has examined the hydrodynamic properties of spherical catalysts with different particle size and developed a correlation equation to predict catalyst holdup in a riser of CFB reactor. The hydrodynamics of micro-spherical catalysts with average particle size of 53, 90 and 140 mm was evaluated in a $0.025m-ID{\times}4m-high$ CFB riser. We also developed a model described by a decay coefficient to predict solid hold-up distribution in the riser. The decay coefficient developed in this study could be expressed as a function of Froude number and dimensionless velocity ratio. This model could predict well the experimental data obtained from this work.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.257-257
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• 2017

Being producing and evaluating oat-chocolate were a major goal in this study. There were various steps to make oat-chocolate. First, oat was roasted with an optimum roasting-temperature. Second, discovered the best natural antioxidant to extend storage period and improve quality of goods. Third, developed processing goods and made an evaluation of quality properties. We selected optimum roasting condition of $160^{\circ}C$ for 15 min based on the acid value and the sensory characteristics such as color, taste, smell and overall preference of oat flour. As for natural antioxidants, we made use of 3 kinds of antioxidants (cactus, lavender and green tea) and two concentrations (0.5 and 1%). In investigating antioxidants, an acid value was significantly decreased as the antioxidants were added (p<0.05). Nothing was as low in acid value as a chocolate with 1 % lavender flour in 7 days. Findings showed the sensory characteristics of products containing antioxidants such as green tea and cactus, were higher than those of Cont. in 7 days. A product including 0.5% green tea marked the best sensory score among antioxidants. Compared cost among 3 antioxidants, green tea was the cheapest. In the end, 0.5% green tea was selected as an optimal antioxidant to make high-quality oat chocolate. We made an end product by mixing green tea (0.5%) and oat. With respect to Hunter's color L (whiteness), a (redness) and b (yellowness), as green tea added, L and a level showed an increasing tendency. However, an opposition result was expressed in b level. When compared pH value and total acidity, it was statistically identical between Cont. and product with 0.5% green tea (G-0.5). There was different acid value among specimens. The acid value of G-0.5 was lower than that of Cont. up to 7 days, resulting in lower acid value than a ready-made product (D-Co.). When we assessed the sensory characteristics, G-0.5 was higher than other specimens such as Cont. and ready-made products (D-Co. and H-Co.) up to 6 days after manufacture. Put previous findings together, the addition of 0.5% green tea increased an antioxidative effect as well as the sensory acceptability of oat-chocolate.

• 방송공학회논문지
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• 제21권5호
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• pp.816-823
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• 2016

본 논문은 디스플레이 휘도를 증가시키기 위하여 적색, 녹색, 청색 고휘도 Light Emitting Diode(LED)를 광원으로 사용하고, Digital Micro Device(DMD) 패널을 적용한 헤드업 디스플레이에서 세 개의 LED 광원 합성 비율과 합성에 따른 양자화 노이즈를 최소화시키는 LED 합성 비율을 연구하였고, 밝기에 영향을 미치는 녹색 LED 구동 비율과 접합 온도에 대하여 분석하였다. 이를 통하여 39%의 LED 중첩 방법을 통하여 황색과 청록색의 2차원 색을 합성하여 33.3%의 휘도 증대 효과를 얻을 수 있었다. 또한 양자화노이즈를 억제하고 영상 화질 측면에서 우수한 색정밀도를 얻을 수 있었다.