• 한국건설순환자원학회논문집
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• 제9권2호
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• pp.117-126
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• 2021

이 연구에서는 사면과의 부착력과 식물 생장력이 높은 식생기반재를 개발하고자, 시멘트 기반의 결합재와 기능성 첨가제를 혼합한 녹생토의 기초물성과 식물 생장에 미치는 영향을 평가하였다. 석고계 시멘트를 혼합한 녹생토(No.3)의 전단강도가 낮게 나타났으나, 식생 환경에 가장 적합한 경도 수준(23.6mm) 및 pH 값(7.4)을 나타냈다. 또한, 보습제를 첨가하여 성능을 개선한 녹생토의 초기 식생 발현은 일반 녹생토 비해 늦고 전도도값은 다소 높은 경향을 나타냈다. 반면, 성능을 개선한 녹생토는 타설면과의 부착력이 높았으며, 일정 시간 경과 후의 식물 생장 속도 및 동절기와 환절기 재생능력이 우월한 것으로 나타났다.

• 한국산학기술학회논문지
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• 제11권1호
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• pp.234-241
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• 2010

사업장 가연성폐기물은 그 자체의 높은 발열량(3,000kcal/kg 이상)으로 인해 고형연료 원료로 매우 유용하게 사용할 수 있다. 현재 국내 대부분의 고형연료 제조업체는 제조가 쉽고 발열량이 높은 필름류 플라스틱을 주로 사용하고 있기 때문에 본 연구에서는 보다 다양한 폐기물을 이용하여 고형연료 제조 가능성을 알아보았다. 실험에 사용된 폐기물 중에서 폐합성수지, 폐타이어로 제조된 고형연료는 발열량이 6,000kcal/kg 이상을 나타내었으며 폐지, 폐목재가 혼합될 경우 발열량은 감소하였다.

• 동아시아식생활학회지
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• 제27권2호
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• pp.97-103
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• 2017

This study investigated the quality characteristics and antioxidant activities of breads prepared with 0, 3, 6, 9 and 12% green coffee bean powder. Fermentation rate of dough was reduced with increasing green coffee bean powder content. Volume, weight, and specific volume also decreased, whereas pH of breads increased with increasing content of green coffee bean powder. As powder concentration increased, 'L' value of breads decreased, whereas 'a' and 'b' values of breads increased. The hardness of breads increased upon addition of green coffee bean powder, whereas cohesiveness and springiness decreased. Chewiness was not significantly different among the groups. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity was significantly elevated by addition of green coffee bean powder. In the sensory evaluation, color, flavor and texture were highest in the control group. The sample containing 3% green coffee bean powder had the highest taste score. Overall acceptability was highest in the control group but not significantly different from the control group in breads with 3% and 6% green coffee bean powder.

• 한국식품영양과학회지
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• 제28권6호
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• pp.1244-1250
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• 1999

Job,s tears powder and green tea powder were added to bread mixture and their effects on the quality of bread were investigated using sensory evaluation and some physical tests. Sensory evaluation showed that flavor, hardness and chewiness were increased as the amount of Job's tears powder and green tea powder was increased. Lightness and redness values decreased with the addition of Job's tears powder and green tea powder, while yellowness values increased. Texture measurement showed that springiness was highest in bread with 3% green tea powder among the batches tested, while gumminess showed highest in control. Hardness of 3% green tea powder was lower than that of control. It appears that the higher the moistness, the higher the value of redness. Chewiness was positively correlated with yellowness. Gumminess was negatively correlated with color and flavor. Bread with 1% green tea powder and 10% Job's tears powder showed good overall preference. Scanning electron microscopy revealed that the addition of Job's tears powder and green tea powder to bread exhibited small pores and crude surface.

• 한국주거학회:학술대회논문집
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• 한국주거학회 2006년도 추계학술발표대회 논문집
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• pp.281-286
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• 2006

In case of Korea, immovable property like location, land prise or investment value is more highly estimated than quality of life of residents for performance and value of apartment house, because of limited land area or high density of population. But the high level of life has recently caused the increasing demand in better life. As there is no cases to provide the house in bulk due to the housing market condition, it is necessary to evaluate performance and value of structure, disaster prevention safety, habitability, antiquated condition of building and equipment, maintenance condition and so on that has importantly influence on resident's life quality. So, this study aims to understand the actual condition of environmental performance for the present apartment by comparing the designated apartment, which is ready to have completed in Daegu, with the mixed use residential building, which gained the best grade for green building certification system. Also by analyzing and evaluating a right to enjoy sunshine, floor impact noise etc. and indoor air quality.

• 한국정보통신학회:학술대회논문집
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• 한국정보통신학회 2015년도 추계학술대회
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• pp.553-555
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• 2015

본 논문에서는 HSV(Hue Saturation Value) 색상 모델을 활용하여 녹조를 감시하는 시스템을 제안하였다. 제안된 시스템은 무선 네트워크에 접속된 라즈베리 파이 서버의 카메라를 통해 영상을 추출하고 이를 HSV 색상 모델을 이용하여 분석하였다. 분석된 정보를 XML 데이터로 제공하기 위해 라즈베리 파이에 웹 서버를 구현하였다. 또한, 스마트 디바이스를 통해서 XML 데이터를 확인하도록 모바일 앱을 개발하였다.

• 한국식품저장유통학회지
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• 제11권1호
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• pp.126-129
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• 2004

홍화유 저장 중 천연 항산화제의 종류별 항산화 효과를 측정하기 위하여 로즈마리 추출물, 녹차 추출물, isoflavon, Phaffia rhodozyma extract, tocopherol, sesamol 및 삽성 항산화제인 BHA를 홍화유에 첨가하여 6$0^{\circ}C$에서 한달간 저장하며 실험하였다. 저장기간중 점도의 변화 및 항산화력은 녹차 추출물>BHA>tocopherol>로즈마리 추출물>isoflavon>sesamol>Phaffia rhodozyma extract의 순이었다. 녹차 추출물이 모든 천연항산화제 중 가장 우수한 결과를 나타냈는데 실험 28일 경과 후 유지 산패의 척도인 과산화물가는 대조구에 비해 80.4%, 산가는 42.1%가 감소하였고, TBA가는 47.4%산화를 억제하는 것으로 나타났다.

• 한국태양에너지학회 논문집
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• 제23권1호
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• pp.57-67
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• 2003

This study aims to presents Evaluation Method of Green Remodeling that analyze the value of environment through expense, using the method of life cycle cost and life cycle assessment simultaneously. The results of this study are summarized as follows. Evaluation Model developed in this study can convert economical value of environment into cost by integrating. In addition, the model can apply as a useful tool to estimation of economical design alternative as well as quantification of environmental loads and costs. Evaluation Model presented In this study observe energy consumption and the environmental load emission with qualification, it can forecast effect of environmental cost that cost estimation is expected to be added to energy cost rate by being possible. Synthetically, when Estimation Model and computer program that developed in this study is applies to the construction industry; reasonable management of environmental load is convenient at each step of Green Remodeling. In addition, at preliminary design phase, practical use may be possible by reasonable yardstick about various alternatives and improvement of design alternatives likewise by grasping environmental effect.

• 농업과학연구
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• 제44권3호
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• pp.348-358
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• 2017

The green peach aphid, Myzus persicae, is one of the most serious insect pest and a vector for a multitude of viral diseases to many crops, vegetables, ornamentals, and fruit trees in the world. A large number of aphids can reduce plant vigor and cause defoliation. Many insecticides have been developed and applied to control the green peach aphid. However, this aphid has displayed a remarkable ability to establish resistance to almost every insecticide. We treated 5 different insecticides registered for M. persicae on pepper leaves and investigated the effects of the insecticides by measuring the time it took to achieve 90% control of the aphids. Acetamiprid worked faster than any other insecticides while cyantraniliprole showed the slowest insecticidal effect. Pymetrozine, pyrifluquinazon, and spirotetramet provided 90% control within similar time. Iwol population's control value was higher than any other populations 24 hours after treatment. When five different unregistered insecticides for M. persicae were treated on pepper leaves, no insecticidal effect was found for gamma-cyhalothrin and novaluron and spinosad showed an insecticidal effect of up to 70% in Iwol population only. Although chlorfenapyr and dinotefuran were not registered for M. persicae, their insecticidal effects were found to be 90% or higher.

• 한국식생활문화학회지
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• 제34권5호
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• pp.629-636
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• 2019

This study examined the quality characteristics of jelly prepared with green grape juice (GJ). The pH, $^{\circ}Brix$ value, color, texture, and sensory evaluation of the jelly were measured. The pH of the jelly significantly decreased with increasing amount of GJ over the range of 3.25-5.27. The $^{\circ}Brix$ value of the jelly showed a significantly higher result as the amount of GJ increased (p<0.001). Lightness (L) and redness (a) decreased with increasing amount of GJ, and yellowness (b) increased. In the texture measurement, the GJ-100 sample group with a high substitute rate of GJ showed high hardness, gumminess, and chewiness (p<0.001). The results of principal component analysis (PCA) showed that the sample groups with high GJ content were classified as having relatively strong yellowness, sweet aroma, metallic aroma, grassy aroma, sweetness, sourness, green grape skin taste, and astringency. In the acceptance test, the GJ-50 sample group was evaluated to be high in flavor (p<0.001) and overall acceptance (p<0.01). However, sample groups consisting of 50% or more GJ were evaluated to be significantly strong in terms of astringency. Therefore, further study needs to be conducted about improving astringency in the future.