• Asian-Australasian Journal of Animal Sciences
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• v.18 no.12
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• pp.1769-1774
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• 2005

This experiment was carried out to evaluate the effects of feeding green tea powder on laying performance and egg quality in hens. A total 180 'Tetran Brown' laying hens aged 40 weeks were assigned to 6 treatments in a completely randomized design. Each treatment consisted of five replicates accommodating six layers per replication. The experimental diets were a negative control containing no green tea, a positive control diet containing antibiotics (0.05% chlortetracycline) and diets containing 0.5%, 1.0%, 1.5% and 2.0% green tea powder. Egg production rate of layers fed the diets containing green tea powder did not differ significantly from that of the negative and positive controls (p>0.05). Egg weight was decreased significantly in the group fed the diet containing 0.5% green tea powder (p<0.05). Feed intake of layers was significantly higher for the diet containing 1.5% green tea powder compared to that of negative and positive control diets (p<0.05). The eggshell thickness reduced significantly in the layer group fed the diets containing green tea powder regardless of dietary levels (p<0.05). Green tea powder tended to reduce egg yolk cholesterol in this experiment. Particularly, dietary 2% level of green tea powder significantly suppressed the cholesterol contents of the egg yolk (p<0.05). Thiobarbituric acid value (TBA) of egg yolk was significantly reduced by green tea diets (p<0.05). The yellowness of egg yolk was increased in the layers fed the 2.0% green tea diet compared with that of control diet (p<0.005). The Linoleic and $\alpha$-linolenic acids tended to increase in the group fed diets containing 1.5% green tea powder even though there were no significant differences among treatments (p>0.05). The oleic and docosahexaenoic acid contents of the egg yolk were similar among treatments (p>0.05). Based on the results of the experiment, it is concluded that green tea powder inclusion in the diet for layers at 2.0% level can reduce the cholesterol content and TBA value of the egg yolk, implying its potential effect on egg quality parameters.

• Food Science of Animal Resources
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• v.22 no.1
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• pp.13-19
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• 2002

The natural sources extracted from green tea and pine needle were utilized to investigate the effects of extracts on free radical reaction, lipid oxidation and nitrite scavenging ability. The degree of lipid oxidation is very sensitive to kinds of oil emulsion reacted with iron sources and oxygen species. The antioxidants of extracts from green tea and pine needle were different depending on concentration of extracts, which were a lower TBARS value in 0.3% extracts concentration, compared to 0.1% extracts concentration. And also, the binding ability on iron sources was superior in hot water extracts, but oxygen scavenging ability was the lowest TBARS values in ethanol extracts. The hydroxyl radical scavenging ability of green tea and pine needle extracts had a little low TBARS value in 0.1% and 0.3% extracts concentration in deoxyribose. The ethanol extracts of pine needle were higher than those of hot water extracts on the basis of Fe$\_$2+/ ion content. The ascorbic acid content of green tea showed 14.3 mg/100g in hot water extracts and 16.7 mg/100 g in ethanol extracts. Electron donating ability of extracts showed difference depending on extracts concentration, which were higher in ethanol extracts than those of hot water extracts. The nitrite scavenging effects were tended to be different depending on pH value, however they were decreased overall as pH value was increased. Especially, the nitrite scavenging ability of 0.3% extracts from green tea and pine needle were the mosts effective in pH 1.2 and pH 3.0, which were showed 95% nitrite scavenging ability.

• Korean Journal of Organic Agriculture
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• v.17 no.1
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• pp.1-17
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• 2009

The production of bio-energy crops is a major research project in the emphasizing the "low carbon green growth" strategy. For this, the possibility of the introduction of the new energy crops improve the agricultural income from fanning must be diagnosed. This study describes the level of agricultural income per unit area by cropping system based on the income of crops in the field. Especially, we have chosen the southern part attracting the attention in the possible area of the bio-energy crop production. This study consists of five chapters. Chapter I is the introduction. Chapter II is on the status of the southern part cropping system and the analysis of the economic value. Chapter III is on the economic value analysis introducing new bio-energy crops. Chapter IV is on the comparative analysis for the economic value of the croping system introducing new bio-energy crops. Chapter V is the conclusion.

• Nonlinear Functional Analysis and Applications
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• v.28 no.3
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• pp.601-612
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• 2023

The existence of solution of the fractional order differential equations is very important mathematical field. Thus, in this work, we discuss, under some hypothesis, the existence of a positive solution for the nonlinear fourth order fractional boundary value problem which includes the p-Laplacian transform. The proposed method in the article is based on the fixed point theorem. More precisely, Krasnosilsky's theorem on a fixed point and some properties of the Green's function were used to study the existence of a solution for fourth order fractional boundary value problem. The main theoretical result of the paper is explained by example.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.793-799
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• 2007

The purpose of this research related to the development of natural preservatives, in which licorice and spices (clove, fennel fruit and Chungyang green pepper) were extracted with distilled water, and the extracts were tested for their antibacterial and antioxidative activities. The polyphenol contents of the water extracts from licorice, clove, fennel fruit and Chungyang green pepper were 17.4, 21.4, 6.6, and 0.9 mg/g, respectively. The water extracts from licorice and clove demonstrated antibacterial activity against S. aureus. The electron donating abilities (EDA) of the water extracts from the licorice and other spices ranged from 60 to 88% at 1,000 ppm; the highest value was for the licorice followed by fennel fruit, clove, and green pepper. The xanthine oxidase inhibition ratio (XOD) of the extracts ranged from 28 to 50% at 1,000 ppm, where the highest value occured in the cloves, followed by fennel fruit, green pepper, and licorice. The superoxide dismutase (SOD)-like activity ranged from 33 to 53% at 1,000 ppm, and the highest value was for the licorice followed by cloves, fennel fruit, and green pepper. The nitrite scavenging abilities (NSA) at 1,000 ppm of the clove and fennel fruit water extracts were 95% and 65% at pH 1.2, respectively. The NSAs of the extracts were highest at pH 1.2, and decreased with increasing pH. Considering all the obtained results, we have concluded that licorice and spice extracts can be used as natural preservatives in the development of health foods.

• Journal of People, Plants, and Environment
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• v.22 no.6
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• pp.575-582
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• 2019

Moss is used as an important material in indoor landscaping as well as outdoor landscaping. Moss is vivid green during growth and excellent in ornamental value. But when temperature drops, moss stops growth, turns brown or loses its ornamental value. In the present experiment, for the purpose of classifying native mosses according to the growth response to low temperature, the temperature of the plant growth chamber was set to 15℃/5℃ (16h/8h, day/night) and 5℃ (24h) for 8 weeks using nine native moss species. Thereafter, the temperature of the plant growth chamber was set to 20℃, and then the changes of moss block area and moss color were measured. The changes of moss block area and moss color were measured using a Photoshop program, after each moss block was photographed. As a result, Atrichum undulatum (Hedw.). Beauv., Etodon luridus (Griff.) A. Jaeger, Bachythecium plumosum (Hedw.) Schimp, Plagiomnium cuspidatum (Hedw.) T.J. Kop, and Hypnum plumaeforme Wilson showed a small decrease in moss block area at low temperature, and their recovery were the fastest at 20℃. These three species had higher green values at low temperature compared to other species, and the greenness increased rapidly at 20℃. On the other hand, Atrichum undulatum (Hedw.). Beauv., Marchantia polymorpha L., and Thuidium cymbifolium (Mitt.) A. Jaeger showed the smallest block area at low temperature and the lowest recovery even at 20℃. Their green values also decreased significantly at low temperature, and maintained low green value even at 20℃. These results showed that these three moss species are sensitive to low temperature. The remaining Myuroclada maximowiczii, Plagiomnium cuspidatum, and H. erectiusculum showed moderate responses to low temperature compared to other six species of mosses.

• Journal of Environmental Impact Assessment
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• v.20 no.6
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• pp.867-878
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• 2011

Development restriction areas (greenbelt areas) of Korea were recognized in 1970 as a means to control urban sprawl and conserve the natural environment. Although there have been some achievements, for a long time many planners and residents have requested a redefining of the green belt due to individual property rights restrictions and urban management problems. In fact, a lot of the greenbelt area is being destroyed by urban development. Therefore, conservation of ecological spaces in the green belt is needed to maintain urban naturalness. In this regard, this study suggests efficient methods to manage the greenbelt through the adoption of a landscape ecological value assessment. The greenbelt of the Seoul Metropolitan Area (SMA) is represented as the case study because there has been mounting pressure to develop the area in Korea. In this study, the assessment of the landscape ecology in the greenbelt area focuses on landscape structure and function. The assessment consists of the following steps: First, patches were derived by NDVI analysis using landsat remote sensing data. Second, characteristics of the patches were quantified by analyzing the landscape structure, such as patch size and shape index. Lastly, the gravity model and least cost path analysis to assess connectivity were applied to evaluate the landscape function in the green belt areas. The assessment result showed that 48.45% of green belt area should be conserved to maintain ecological stability and function. Moreover, major ecological networks were identified near the large patches in the northern and southern areas. However, relative low ecological values were identified in the western part of the green belt area due to the lack of green spaces. Furthermore, some development plans in the green belt were also identified near the conservation area. Based on these results, the restoration needed areas to enhance ecological value in green belt were displayed. This study suggests efficient management of the greenbelt area, which is disappearing as a result of urban development. The area for conservation chosen in this study should be managed carefully in urban planning. Finally, the results of this study can be used in green belt polices and plans for the promotion of ecological naturalness and stability.

• Korean journal of food and cookery science
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• v.26 no.2
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• pp.146-154
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• 2010

The objective of this study was to improve the Dasik through the addition of sugar alcohol(xylitol, mannitol, sorbitol, erythritol) and agar during the production of Dasik in order to complement the texture of Dasik. Dasik sample were prepared, and the sensory quality and physical characteristics of the samples were compared and the antibacterial characteristics of green tea Dasik containing sugar alcohol against oral bacteria were also examined. The results are summarized as follows. The moisture content of green tea containing sugar alcohol to improve the physical properties was over 30%. The water activity of the agar-added Dasik was higher than that of the control group. The pH was significantly higher for both the experimental group and the control group. The color L value was the brightest at 59.21 for FAOG, while the a value was the lowest for SG, and the b value was the highest for MG. In the texture analysis, the hardness of the control group was the highest at $5181.04\;g/cm^2$ for SSG. The cohesiveness was the highest at 0.16% for SG and the chewiness was the highest at 182.12 g for MG, while the lowest cohesiveness was determined to be 43.73 g for EG. As for the adhesiveness, the agar, sugar alcohol-added groups were overall negative (-) while SG was found to have the lowest negative value at -39.25 g. In the sensory evaluation, the control XYG group scored the highest in moistness, adhesiveness, chewiness, and overall acceptance. In addition, all groups except SSG exhibited antibacterial characteristics against P. bivia. In conclusion, Dasik with added agar was shown to complement the texture of Dasik due to the added sugar alcohol.

• Korean Journal of Bronchoesophagology
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• v.18 no.2
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• pp.45-48
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• 2012

Background Neoplastic vessels tend to proliferate on the surface of malignant lesions in the aerodigestive tract. So, superficial malignant lesions can be detected earlier by enhancing mucosal vascular clarity. To enhance mucosal vascular clarity on endoscopic image, we developed an image processing algorithm of RGB (red-green-blue) channel substitution image (CSI). Methods Each pixel in original white light image (WLI) has its own value of red, green and blue channel. Various combinations of RGB channel substitution was tried on original WLI. Results To make superficial blood vessels darker than brighter background mucosa, in the CSI algorithm, RGB value in each pixel of WLI is substituted; red value to green one, green value to blue one. There was a good contrast between superficial mucosal vessels and background brighter mucosa in the CSI image. Conclusion By RGB CSI algorithm, WLI could be successfully converted to new images with enhanced mucosal vascular clarity. Using RGB CSI algorithm could provide added vascular visibility on original WLI.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.4
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• pp.295-304
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• 2001

This study was conducted to investigate the cooking properties of noodles made from composite flour blended with green tea powder. As the ratio of green tea powder increased, development time was longer than that of the control. The stability of dough showed higher value than the control except 2% addition group. The highest viscosity was at the 4% addition group. but 2% addition group showed the lowest viscosity. As the additional ratio of green tea powder was increased. the volume expansion ratio was increased, but water soluble solid matters contents in all addition groups had a lower level than that of the control. Also, the yellowness level of noodle was increased, but the brightness, redness and color and flavor acceptability was decreased, as the additional ratio was increased. However. 2~4% addition group of green tea powder had a similar acceptability profile to that of the control group.