• Journal of the Korean Institute of Educational Facilities
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• v.5 no.3
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• pp.91-97
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• 1998

The purpose of this study is to investigate elementary school landscaping. The landscaping has intrinsic value for educational purpose as well as an open space resource in urban area. Four elementary schools in Taegu were surveyed and analyzed to identify the ratio of greenery, green volume and its maintenance. The result can be summarized as follows: 1. While 58 species of trees were quoted all over the text book, 17 to 52 species were found in each school and only few species were always dominant in each school. 2. The greenery and green volume were insufficient in terms of quantity and inadequate in placement, and there were differences in landscaping quality and quantity between schools. However the differences were not associated with the age of schools. 3. Functional implementations of landscaping technique(for example, environmental control) were needed for future landscaping of elementary schools.

• Analytical Science and Technology
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• v.36 no.1
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• pp.1-11
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• 2023

A new, sensitive, and reliable flow injection methodology was investigated for the determination of lead ion (II) in vegetables' samples using a laboratory-prepared reagent 2-[(6-methoxy-2-benzothiazoly)azo]-4-methoxy phenol (6-MBTAMP). Infrared spectroscopy, UV-visible spectrophotometry, Energy dispersive X-ray spectroscopy (EDX), Elemental Analysis (CHN), nuclear magnetic resonance spectroscopy ¹HNMR, and ¹³CNMR techniques were used to characterize the reagent and lead (II) complex. The method is based on lead ion (II) reacting with the reagent (6-MBTAMP) in a neutral solution to produce a green-red complex with a maximum absorbance at 670 nm. The optimum conditions, such as flow rate, lead ion (II) volume, reagent volume, medium pH, reagent concentration, and reaction coil length were thoroughly examined. The limits of detection (LOD) and quantification (LOQ) were determined to be 0.621 mg·L^-1 and 2.069 mg·L^-1 , respectively, while Sandell's sensitivity was determined to be 0.345 ㎍·cm^-2.

• Proceedings of the Korean Society of Environment and Ecology Conference
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• 2009.10a
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• pp.99-102
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• 2009

• 한국정보디스플레이학회:학술대회논문집
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• 2009.10a
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• pp.476-477
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• 2009

The smallest green laser containing a built-in temperature controlling unit has been demonstrated. The device volume was just 0.5 cubic centimeters, which is nearly the same size as existing red and blue diode lasers, has an electrical-to-optical conversion efficiency of 10% and 150 mW power output. Furthermore as an alternative approach for compact green laser development, a quasi-phase matching method with wide spectral bandwidth for the reduction of speckle noise will be presented.

• Journal of Microbiology and Biotechnology
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• v.27 no.1
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• pp.101-111
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• 2017

The task of improving a fungal strain is highly time-consuming due to the requirement of a large number of flasks in order to obtain a library with enough diversity. In addition, fermentations (particularly those for fungal cells) are typically performed in high-volume (100-250 ml) shake-flasks. In this study, for large and rapid screening of itaconic acid (IA) high-yielding mutants of Aspergillus terreus, a miniaturized culture method was developed using 12-well and 24-well microtiter plates (MTPs, working volume = 1-2 ml). These miniaturized MTP fermentations were successful, only when highly filamentous forms were induced in the growth cultures. Under these conditions, loose-pelleted morphologies of optimum sizes (less than 0.5 mm in diameter) were casually induced in the MTP production cultures, which turned out to be the prerequisite for the active IA biosynthesis by the mutated strains in the miniaturized fermentations. Another crucial factor for successful MTP fermentation was to supply an optimal amount of dissolved oxygen into the fermentation broth through increasing the agitation speed (240 rpm) and reducing the working volume (1 ml) of each 24-well microtiter plate. Notably, almost identical fermentation physiologies resulted in the 250 ml shake-flasks, as well as in the 12-well and 24-well MTP cultures conducted under the respective optimum conditions, as expressed in terms of the distribution of IA productivity of each mutant. These results reveal that MTP cultures could be considered as viable alternatives for the labor-intensive shake-flask fermentations even for filamentous fungal cells, leading to the rapid development of IA high-yield mutant strains.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.1021-1025
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• 2003

The study was to investigate the quality of wet noodle added with the powder green tea. The wet noodles were prepared to the ratio of 1, 2, 3, 5, 7.5 and 10% (w/w) of the powder green tea based on a flour weight. The initial pasting temperature in an amylograph was increased as the increase of the powder green tea, while peak and final viscosity as the increase decreased. The weight and volume of cooked noodles were decreased, and turbidity of soup was increased with the addition of the powder green tea. L and a values of wet noodles were decreased with the addition of the powder green tea, and b value was increased. Texture profile analysis of cooked noodle showed a increase of hardness, cohesiveness, springiness, chewiness up to 2% powder green tea, but decreased from 3% power green tea. However, adhesiveness decreased as the increase of the powder green tea. From the sensory evaluation, the wet noodles included 1% powder green tea were similarly evaluated as the noodle used whole wheat flour.

• Proceedings of the Computational Structural Engineering Institute Conference
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• 2002.10a
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• pp.70-77
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• 2002

Since our physical world cannot be modeled as rigid body, deformable object models are important. For real-time simulation of elastic object, it must be guaranteed by its exact solution and low-latency computational cost. In this paper, we describe the boundary integral equation formulation of linear elastic body and related boundary element method(BEM). The deformation of elastic body can be effectively solved with 1ow run-time computational costs, using precomputed Green Function and fast low-rank updates based on Capacitance Matrix Algorithm.

• Korean Journal of Environment and Ecology
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• v.12 no.1
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• pp.78-90
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• 1998

An objective of this study was to provide database for the planting disign of buffer green space. Types, planting structure, and effect of vuffer green space were investigated in five housing complexes of newtown of metropolitan area, Korea. Buffer green space in the study sites were constructed as mounding, slope, and plate. The number of species was found 20 tree and sub-tree species(10 evergreen and 20 deciduous species ) and 13 shrub species. These species were planted in one-storyed planting structure and there was no difference with ornamental species in the urban parks. Effect of sound proof by the buffer green space was recognized but sound level in four types among the seven types was observed above standard sound level for housing complex(65dB). Effect of sound proof was especially most effective in the mounding type. It was found that planting density and index of plant crown volume were mot satisfied to the function of buffer green space because of lower density and crown volume than natural vegetation per unit. Based on these results, this study suggested that buffer green space is desirable to be developed in the mounding type over two meters height with multi-layer planting model. In addition, there is needed to consider vegetation structure of natural forest around the developing site.

• KIEAE Journal
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• v.5 no.2
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• pp.11-18
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• 2005

The Purpose of this study is development and analysis of Effluence Characteristic of the Rainfall in the IRMA Green Roof System(developed in KICT) Plus 50 program is an internal research project at KICT(Korean Institute of Construction Technology) which has it as an object ; to lengthen the building's life 50-year or more and reduce energy conception 50% than present. Green roof system is one of the most important theme in the Plus 50 program. Generally, a Green Roof System has a positive effect on the thermal conductivity in winter, the micro cooling effect on building and city by evaporation in summer, the flood-control effect by runoff-reduction or the treated rainwater-quality of green roof system and so on. However, inspection of the physical effect of green roof system does not consider in Korea. Above all, long-term monitoring and a whole observation of green roof system is needed to probate the effect. So a new experimental method could be tried in this research, which is never attempted in Korea. The measurement by a bucket with a great volume, 1L, gives a new dimension of measuring green roof effect to measure the permanent running flood from a wide roof. This offers a reasonable result on a long-term measuring of a running water. Additionally, the thermal behavior of the IRMA(Insulated Roof Membrane Assembly), known in the western europe as a reasonable solution at green roof system by economical benefits and easy construction, would be experimented.

• 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.