• Journal of the Korean Recycled Construction Resources Institute
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• v.9 no.2
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• pp.117-126
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• 2021

An experimental study was carried out to investigate the applicability of cement-based materials for green soil which is a soil for promoting plant growth. The results show that the shear strength of the green soil mixed with gypsum cement (No.3) was low, but the hardness (23.6mm) and pH value (7.4) was most suitable for the vegetation environment. In addition, the initial vegetation germination of green soil, which improved performance by adding a moisturizer, was slower than that of general green soil, and the conductivity value tended to be slightly higher. On the other hand, the slope adhesion of advanced green soil was high, and it was found that the plant growth rate and the regeneration capacity were superior after time passed.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.1
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• pp.234-241
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• 2010

Industrial combustible waste is very valuable source for refuse derived solid fuel since its heating value is usually over 3,000kcal/kg. Especially, synthetic high molecular compound which is high of productivity and heating value is used as raw material in many cases. Film type plastic has been widely used for producing RPF because their shaping is easy and they has high heating value. On the other hand, the possibility of various type of waste as a source for RPF in this study. It has been found that resin compound drived and tire derived solid fuel showed more than 6,000kcal/kg of heating value. But the heating value decreased by adding paper and wood waste.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.2
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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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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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.

• Proceeding of Spring/Autumn Annual Conference of KHA
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• 2006.11a
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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.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2015.10a
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• pp.553-555
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• 2015

In this paper, we proposed the blue-green algae monitoring system using the HSV(Hue Saturation Value) color model. The proposed system is to extract the image data from the camera of raspberry pie server by an wireless network, and it is analyzed through the HSV color model. We implemented a web server to provide the information of the XML data which was analyzed from the raspberry pie server. Also, the mobile app was developed to view the XML data on smart devices.

• Food Science and Preservation
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• v.11 no.1
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• pp.126-129
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• 2004

To elucidate the effect of various natural antioxidants on the safflower oil, rosemary extract, green tea extract, isoflavon, Phaffia rhodozyma extract, tocopherol, sesamol, and BRA as a control were added to the safflower oil and stored at 60$^{\circ}C$ for 4 weeks. During storage, its viscosity and antioxidative activity were determined. Viscosity of the oil increased with increasing storage period and was related with its antioxidative acvtivity. Antioxidative avtivity among antioxidants used in this study were in order of green tea extract>BHA>tocopherol>rosemary extract>isoflavon>sesamol>Phaffia rhodozyma extract. Green tea extract was the best in terms of antioxidative acvtivity. After 4 weeks, its peroxide value decreased up to 80.4％ of the control, and 42.1％ for acid value and 47.4％ for TBA value decreased.

• Journal of the Korean Solar Energy Society
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• v.23 no.1
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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.

• Korean Journal of Agricultural Science
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• v.44 no.3
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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.

• Journal of the Korean Society of Food Culture
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• v.34 no.5
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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.