• 한국환경생태학회지
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• 제18권1호
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• pp.53-60
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• 2004

아파트단지 내부녹지가 온도변화에 미치는 영향을 파악하고자 서울시 서초구, 강남구, 송파구 등 한강 이남지역에 위치한 아파트단지중 36개 지역을 대상으로 연구를 수행하였다. 아파트단지 내부온도는 Landsat ETM＋영상 2scene을 분석하여 추정하였으며 온도변화 영 향요인으로는 토양피복유형과 건물밀도, 식생활력도로 구분하였다. 토양피복유형과 아파트단지내 온도와의 상관관계 분석결과 녹지율은 음(－)의 상관관계를, 불투수포장율은 양(＋)의 상관관계를 보였으며 건폐율은 유의성이 인정되지 않았다. 투수포장지를 녹지면적과 불투수포장면적에 각각 합산한 값과 온도값의 상관관계 분석결과 투수포장면적을 불투수포장면적에 합산하여 산출한 상관계수보다 녹지면적에 합산하는 것이 상관계수가 보다 높게 나타나 투수포장지역도 녹지지역과 함께 도시온도를 낮추는 요소로 작용하는 것으로 판단되었다. 건물밀도의 요소로 선정한 용적율은 온도값과 유의성이 없었으며 NDVl는 값이 높을수록 온도가 낮았다. 아파트단지내 온도분포모형 구축을 위해 투수＋녹지율, 녹지율, 건폐율, NDVI값을 독립변수로, 대상지온도를 종속변수로 한 회귀분석 결과 두 시기 영상 모두 독립변수 중 투수＋녹지율만이 회귀식에 채택되었으며 회귀식의 수정 결정 계수($R^2$)는 각각 41.4(2000년 9월)와 40.4(2001년 6월)이었다.

• 한국콘텐츠학회논문지
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• 제21권2호
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• pp.562-571
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• 2021

본 연구는 친환경 화장품에 대한 소비가치가 소비자 효과성과 시장 영향력, 그리고 친환경 화장품 구매행동과의 관계를 공분산 모델을 통해 검증하였다. 조사대상은 최근 6개월 이내 친환경 화장품을 구매한 적이 있는 20대 이상 여성 소비자로 2020년 5월 17일부터 5월 30일까지 온라인 전문조사기관의 패널을 통해 300부를 최종분석에 사용하였다. 분석결과, 친환경 화장품에 대한 소비가치로 기능적 가치, 사회적 가치, 녹색 소비가치가 도출되었다. 사회적 가치와 녹색소비가치는 소비자 효과성과 시장 영향력에 유의한 영향을 미치는 것으로 나타났으나 기능적 가치는 영향관계가 확인되지 않았다. 또한, 소비자 효과성과 시장 영향력은 친환경 화장품 구매행동을 증진 시키는 것으로 확인되었다. 본 연구를 통해 친환경 화장품 구매에 있어서 환경문제에 대한 지각수준(소비자 효과성, 시장 영향력)이 가지는 중요성을 규명하였고 소비자들에 대한 이해를 바탕으로 친환경 제품 개발과 마케팅전략 수립에 유용한 자료로 활용되기를 기대한다.

• 한국식품조리과학회지
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• 제15권4호
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• pp.395-400
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• 1999

가루녹차의 식빵 적성을 검토하기 위하여 가루녹차를 0, 2.5, 5.0, 그리고 10%를 첨가한 식빵을 제조하여 품질의 특성을 조사하였다. 아밀로그램의 특성을 보면 가루녹차의 첨가량이 증가할수록 최고점도와 최종점도는 감소하였으나 호화개시온도는 증가하는 경향이었다. 식빵 외부의 L값, a값 및 b값은 가루녹차 함량이 증가할수록 감소하였고, 내부의 색도도 L값과 a값은 가루녹차 첨가량이 많을수록 감소되었고 b값 증가하였다. 식빵의 부피는 가루녹차 5.0%이상 첨가시에 감소하였다. 식빵의 물리적 특성을 보면 견고성 (hardnesss)은 대조군과 2.5% 첨가군에서는 차이가 없었으나 10% 첨가군에서는 유의적으로 높았고, 탄력성(springiness)과 응집성(cohesiveness)은 가루녹차 첨가에 의한 영향이 거의 없었고 전체적으로는 가루녹차 10% 첨가 군에서 높은 값을 나타내었다. 관능검사 결과, 외관, 색, 풍미, 맛, 조직감, 그리고 전반적인 기호도 모두 가루녹차 2.5% 첨가한 식빵이 좋다고 평가되었다. 이상의 결과를 종합해 보면 가루녹차 식빵은 기호도와 전반적인 특성을 볼 때 가루녹차 2.5% 첨가가 가장 우수하였으며 부피 등의 감소에 대하여는 앞으로 더 연구해야 할 과제라고 생각한다.

• 한국산학기술학회논문지
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• 제14권10호
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• pp.4830-4836
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• 2013

본 연구는 "청대추칩"이라는 신제품의 제품 개발 방향 설정을 목적으로 시행되었다. 이를 위하여 청대추칩의 속성별 소비자 가치추정을 실시하였다. 방법적으로는 선택형 실험(Choice Experiment)을 이용하였으며, 조건부 로짓 모형을 추정하여 각 속성별 지불의사금액을 도출하였다. 그 결과 중소기업 제품은 1,333원/개, 대기업은 1,752원/개, 대학은 1,703원/개, 포장 단위는 350원/개, 원료 등급은 548원/개, HACCP은 1,322원/개, ISO22000은 1,166원/개로 추정되었다. 대학 브랜드의 지불의사금액은 중소기업 브랜드보다는 높고 대기업 브랜드보다는 낮은 것으로 나타났다. 대학 브랜드 제품을 다소 고급제품으로 인식하고 있으므로 이에 걸맞는 제품을 개발해야 할 필요가 있다. 그러므로 우선적으로 HACCP을 취득할 필요가 있고 우수한 원료를 사용할 필요가 있다.

• 농촌지도와개발
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• 제16권2호
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• pp.363-384
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• 2009

This study aimed at finding directions for Korean agriculture to establish a new paradigm of sustainable development. Various problematic issues and concerns in the environment necessitate the transformation of Korea's development paradigm from unconditional growth to "Green Growth" through new policies on green value and review of various advanced researches. In this research, the environment-friendly agriculture's problems, particularly in agribusiness were analyzed. Drawing from Michael Porter's Value Chain Analysis, this research developed a value chain model in agriculture that reflects the environment and the present situations. Future directions in the agriculture sector were also discussed. Korea realized food self-sufficiency through the green revolution in the early 1970s. However, a lot of problems have also occurred, including ground and water pollution and the destruction of ecosystems as a result of the overuse of pesticides and chemical fertilizers. In the late 1970s, the growing interest on environment-friendly agriculture led to the introduction of sustainable methods and techniques. Unfortunately however, these were not innovative enough to foster environment-friendly agriculture. Thereafter, the consumers' distrust on agricultural products has worsened and concerns about health have increased. In view of this, the Ministry of Food, Agriculture, Forestry and Fisheries introduced in December 1993 a system of Quality-Certified Products for organic and pesticide-free agri-foods. Although a fundamental step toward the sustainability of the global environment, this system was not enough to promote environment-friendly agriculture. In 2008, Korea's vision is for "Low Carbon Green Growth" to move forward while also coping with climate change. But primary sectors in a typical value chain do not consider the green value of their operations nor look at production from an environmental perspective. In order to attain sustainable development, there is a need to use less resources and energy than what is presently used in Korean agricultural and value production. The typical value chain should be transformed into a "closed-loop" such that the beginning and the end of the chain are linked together. Such structure allows the flow of materials, products and even wastes among participants in the chain in a sustained cycle. This may result in a zero-waste sustainable production without destroying the ecosystem.

• 동아시아식생활학회지
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• 제11권4호
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• pp.305-314
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• 2001

The study was conducted to investigate the effect of added green tea and black tea powder on the quality of bread during storage. Tea bread was prepared with 0.1% and 2% concentration of green tea (GT) and black tea(BT) powder. The crude fat contents of GT 2% group and BT 2% group were significantly higher than those of control group. GT l% group and BT l% group. The loaf weight of the control group was the lowest and its loaf volume was the highest. Especially, GT 2% group had the lowest loaf volume. The internal lightness value of control group was the highest. the redness value of BT 2% group and the yellowness value of GT 2% group were the highest. GT 2% group was significantly higher in hardness and gumminess and BT l% group was higher in cohesiveness and springiness. After 5 day storage, the retrogradation of GT 2% group was the highest and that of BT 2% group was the lowest among groups. After 5 day storage. pH. titratable acidity and total colony count of GT 2% group was the lowest and those of control group was the highest. The sensory score of control, GT l% and GT 2% group were evaluated higher than others. The shelf-life of tea breads were prolonged to 1~3 days by adding green tea powder and black tea powder as compared with the control group. but It must be considered the way to increase the quality of bread in loaf volume and retrogradation.

• 한국자동차공학회논문집
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• 제24권3호
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• pp.319-329
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• 2016

Globally, many researchers have been trying to improve the fuel economy of a vehicle for satisfying future $CO_2$ regulation and minimizing air pollution problem. For the same background, diesel engine and vehicle system optimization using simulation models have been key technologies for the improvement of vehicle system efficiency. Therefore, in this study, calibration method for the air breathing system of a WGT diesel engine using mean value model has been composed for efficient engine and vehicle optimization simulation researches. And virtual WGT performances have been calculated for a 2 cylinder downsized diesel engine system. From these researches, the calibration method for the boost pressure and EGR rate of a virtual diesel engine related with WGT performances could be composed and some of technical issue related with downsized diesel engine could be investigated.

• 한국측량학회:학술대회논문집
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• 한국측량학회 2010년 춘계학술발표회 논문집
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• pp.87-89
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• 2010

The "Green Policy" of Korean government is classified as three categories, the first is 'reduction of fossil fuel use', the second is 'clean energy development' and the last is 'sustainable green property which has a continuous value in the use'. In this matter, this study provides how the green property concept include green infrastructure and how to link the green infrastructure to effective geo-spatial management by cadastre system. The establishment of green infrastructure is not a simple procedure, but definitely starts from the cadastre system. If the green policy includes sustainable way of land/marine use, the green cadastre is significant because of its possibilities to be used as a powerful implementation.

• 한국식생활문화학회지
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• 제29권5호
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• pp.421-427
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• 2014

This study was conducted to promote the utilization of fish paste added with green laver powder as a food product. The tested concentrations of green laver powder were 0, 3, 5, and 7%. The pH of the samples ranged from 6.71 to 6.90, and moisture content ranged from 70.03 to 70.57%. The L and a values of the samples decreased as the concentration of green laver powder increased and b value increased. Folding test in all test samples showed AA that mean good flexibility. In the texture meter test, hardness, cohesiveness, and springiness increased according to increasing concentration of green laver powder. However, gumminess and brittleness of the fish paste decreased upon addition of green laver powder. In the sensory evaluation, fish paste prepared with 5% green laver powder was preferred over other fish pastes. These results suggest that green laver powder can be applied to fish paste for the purpose of high quality and functionality.

• 한국전기전자재료학회논문지
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• 제35권3호
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• pp.292-296
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• 2022

(La_0.5Nd_0.2Sr_0.3)MnO₃ specimens were prepared by a solid-state reaction. In all specimens, X-ray diffraction patterns of an orthorhombic structure were shown. The fracture surfaces of (La_0.5Nd_0.2Sr_0.3)MnO₃ specimens showed a transgranular fracture pattern be possibly due to La ions (0.122 nm) as a perovskite A-site dopant substituting for Nd ions (0.115 nm) having a small ionic radius. The full-width at half maximum (FWHM) of the Mn 2p XPS spectra showed a value greater than that [8] of the single valence state, which is believed to be due to the overlapping of Mn²⁺, Mn³⁺, and Mn⁴⁺ ions. The dependence of Mn 2p spectra on the Mn³⁺/Mn⁴⁺ ratio according to sintering time was not observed. Electrical resistivity resulted in the minimum value of 100.7 Ω-cm for the specimen sintered for 9 hours. All specimens show a typical negative temperature coefficient of resistance (NTCR) characteristics. In the 9-hour sintered specimen, TCR, activation energy, and B25/65-value were -1.24%/℃, 0.19 eV, and 2,445 K, respectively.