• Korean Journal of Environment and Ecology
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• v.18 no.1
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• pp.53-60
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• 2004

This study was carried out to investigate the effect of green area in apartment complexes to variation of temperature. The inside temperature of each site was estimated by analyzing Landsat ETM＋ image data. The factors on variation of temperature were landcover type, building density, and Normalised Difference Vegetation Index(NDVI). The results of correlation between inside temperature of apartment complex and land cover type showed that the green area ratio had negative(－) correlation and impermeable pavement ratio had positive(＋) correlation. Building-to-land ratio was not significant with inside temperature. A coefficient of correlation between the temperature value and the value of permeable pavement ratio added up green area ratio was higher than a coefficient of correlation between the temperature value and the value of permeable pavement ratio added up impermeable pavement ratio. Thus we may define that permeable pavement area decrease urban temperature with green area in apartment complex. Floor area ratio had no significant correlation with inside temperature. Inside temperature was decreased as the NDVI was increased. To establish the temperature distribution model in a development apartment complex, As the result of regression analysis between inside temperature as dependent variable and permeable pave ratio+green area ratio, green area ratio, building-to-land ratio and NDIT as independent variables, only permeable pavement ratio added up green area ratio of the independent variables was accepted fur regression equation in both two seasons and adjusted coefficient of determination was 41.4 on September, 2000 and 40.4 on June,2001.

• The Journal of the Korea Contents Association
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• v.21 no.2
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• pp.562-571
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• 2021

This study has verified the consumer effectiveness market influence and relationship with cosmetic purchasing behavior through a covariance model. A female consumer in her 20s or older who had purchased eco cosmetics within the last six months and 300 copies were used for final analysis through panels of online professional research institutes from May 17 to May 30, 2020. As a result of the analysis, functional value, social value, and green consumption value were derived from the consumption value of eco cosmetics. Social value and green consumption value have been shown to have significant impact on consumer effectiveness and market influence but functional value relationships have not been identified. In addition, consumer effectiveness and market influence were found to promote eco cosmetics purchase behavior. Through this study we have identified the importance of perceived environmental issues (consumer effectiveness and market influence) in purchasing eco cosmetics and hope that they will be used as useful data for developing eco products and establishing marketing strategies based on understanding of consumers.

• Korean journal of food and cookery science
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• v.15 no.4
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• pp.395-400
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• 1999

This study was to investigate the effects of green tea powder addition on the quality of white bread. Initial pasting temperature on amylograph increased and peak and final viscosity decreased with the addition of green tea powder. The lightness values of bread crust decreased and lightness and redness value of bread crumb was not affected, but b values decreased with the increase of green tea powder contents. The volume was significantly reduced with addition of green tea powder up to 5.0% level, compared to that of control. The addition of green tea powder at 2.5% was not affected in most of texture parameters(hardness, springiness, cohesiveness, gumminess and chewiness). But, 10% green tea powder addition to the bread increased significantly hardness, gumminess and chewiness. As results of sensory evaluation, the bread containing 2.5% green tea powder had the highest score in appearance, color, flavor, taste, texture, and overall acceptance. Concludingly, in terms of overall properties, the addition of 2.5% green tea powder to white bread showed the best result.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.10
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• pp.4830-4836
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• 2013

This research was launched as an attempt to help create a new value-added product called "Green Jujube Chip." To accomplish the objectives, consumers value by attributes of Green Jujube Chip should be estimated. We used Choice Experiment for analysis, which we used to arrive at pricing of specialty jujube chips based on the conditional logit model. As a result, MWTP were estimated at 1333 Won/unit for Mid-size Company Product, 1752 Won/unit for Large Company Product, 1703 Won/unit for University Affiliation, 350 Won/unit for packing unit, 548 Won/unit for rating the raw fruit, 1,322 Won/unit for HACCP, and 1,166 Won/unit for ISO22000. The consumer's WTP for Green Juju Chip, associated with the university-brand recognition, was higher than a product produced by a mid-sized company but lower than a product by a large company. Given how the consumers regard the university-brand product as a specialty item, it is necessary to create value-added products that meet such high expectation. Therefore, we recommend the producers to acquire HACCP Food Safety Certification and the value-added product has used the highest quality raw fruit.

• Journal of Agricultural Extension & Community Development
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• v.16 no.2
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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.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.4
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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.

• Transactions of the Korean Society of Automotive Engineers
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• v.24 no.3
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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.

• Proceedings of the Korean Society of Surveying, Geodesy, Photogrammetry, and Cartography Conference
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• 2010.04a
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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.

• Journal of the Korean Society of Food Culture
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• v.29 no.5
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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.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.35 no.3
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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.