• Biotechnology and Bioprocess Engineering:BBE
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• v.5 no.2
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• pp.130-135
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• 2000

The characteristics of two different modes of perfusion culture, intermittent and continuous bleedings, were investigated by culturing the hybridoma cells producing von Willebrand Factor (vWF) monoclonal antibody (McAb) in a 15 L bioreactor without clogging the filter. Both culture methods exhibited similar profiles of cell density and metabolite concentrations during the culture period at the cell concentration of around 1${\times}$107 cells/mL. When the perfusion rate was increased, the intermittrnt bleeding culture showed problems of ammonia accumulation and decrease of cell viability. The continuous bleeding culture in terms of nutrient consumption and metabolite production kinetics. But the analysis of specific oxygen consumption rate showed that the specific oxygen consumption rate of intermittent bleeding culture was similar to that of exponential growth phase. The continuous bleeding culture showed higher specific oxygen consumption rate of intermittent bleeding culture. finally we proved the possibility of long-term operation of continuous bleeding culture and produced approximately 40 g of vWF McAb in a 15L bioreactor after one-month operation.

• Korean Journal of Soil Science and Fertilizer
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• v.46 no.5
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• pp.399-407
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• 2013

Organic grape was generally produced in rainshield or plastic greenhouse culture while most of fruits were produced in open field. But little attention has been given to soil properties with different culture facilities in organic grape cultivation. This study was conducted to investigate soil physico-chemical properties of organic grapes farms with different culture facilities and soil management practices. Organic fertilizer was main resource to manage soil at organic grapes farms. Organic grapes farms were applied with total amount of organic fertilizer at one time, either at basal or additional fertilization, whereas conventional grapes farms applied with split fertilization. Bulk density and penetration resistance of soil were lower at both rainshield and green manure-applied plastic greenhouse cultures than those at clean plastic greenhouse culture. Especially, in plastic greenhouse, sod culture with natural weed after green manure application was more effective than general sod culture in improving physical properties of the rhizosphere. The contents of organic matter, available phosphate and exchangeable potassium tended to increase in the soils applied with green manure, and the difference of soil chemical properties were significant between rainshield and plastic greenhouse cultures. The optimum soil management was required in plastic greenhouse because pH, available phosphate and exchangeable cations reached over optimum range. Consequently, the ground cover management is the key factor to affect the chemical properties as well as soil physical properties extensively in plastic greenhouse. It is found that sod culture with natural weed after green manure application resulted in enhancement of utilization efficiency of nitrogen, phosphoric acid and potassium in soil in comparison with general sod culture.

• Korean Journal of Plant Tissue Culture
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• v.26 no.4
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• pp.245-250
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• 1999

Plantlets derived from leaf blade-segment culture of a variegated tobacco (Nicotiana tabacum L. cv. BY-4) that was induced by a heavy-ion ($^{14}N$) beam irradiation to proembryos, were characterized. When explants from both white and green sections of leaves of the variegated plant were cultured on MS medium containing 0.1 mg/L NAA and 1.0 mg/L BAP, the white sections yielded only white shoots, whereas the green sections generated approximately 47.2% green, 37.4% white and 15.4% variegated shoots. In the F1 generation of a green tobacco derived from the leaf blade-segment culture, the segregation ratio of green to white was 1,651:54. Furthermore, reciprocal crosses showed that all of the progenies was green, indicating that the variegation is not maternally inherited. When the signal intensity of photosynthesis genes was determined by DNA gel blot analysis using the variegated leaves derived from green sections of variegated leaves, there were more of the rbcL, psbA, 16S rDNA and 23S rDNA chloroplast genes in the white sections than the chloroplast genes in wild type and green sections of the variegated plants.

• Journal of the Korean Society of Food Culture
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• v.24 no.2
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• pp.181-190
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• 2009

The purpose of this study was to investigate individuals' perceptions toward green tea and green tea cafes according to their usage of green tea cafes, gender, and marital status. The survey was conducted online and completed by 200 respondents who had been to green tea cafes and by 200 respondents who had not. The visitors of green tea cafes had more positive perceptions regarding the atmosphere, familiar taste, good quality of raw foods, freshness of foods, good service, excellent taste, and menu variety of green tea cafes. Males perceived green tea as 'good for health' more than the females. There was no difference in the perception of green tea cafes by marital status. Regarding a popularization plan for green tea cafes, the customers felt more need for a tea sommelier than the non-customers, and females versus males felt stronger about having a tea sommelier that would provide opportunities to taste various tea products and develop a green tea menu that considered nutrition and health. Unmarried respondents felt a greater necessity for having a place with a comfortable environment, tasting a variety of tea products, and having a chance to experience tea culture. When selecting a green tea cafe, the quality of the food and cleanliness of the cafe were considered to be most important. The implications of the data are discussed.

• International Journal of Contents
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• v.14 no.3
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• pp.27-31
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• 2018

Social network service (SNS) data related to green tourism were used to estimate preferred tour sites and users' interests. Keywords related with green tour activities were employed to search the SNS data. SNS data were collected from Korean blogs such as Naver and Daum from June $1^{st}$ to August $31^{st}$ between 2015 and 2017 using text-mining solution. During the study period, seven hundred and five posts were analyzed. Associated words that frequently co-occurred with keywords were classified into different categories depending on the nature of associated words. Associated words included swimming pools and camping sites (location); experience and swimming pools (attribute); and water play and culture (culture/leisure). Our data suggest that SNS users with experience of green tourism in Korea exhibited interest in green tourism with swimming pools, camping sites, experience, water play and/or culture rather than particular popular sites. Based on the findings, it is recommended that preferred facilities such as swimming pools should be provided at green tourism sites to meet the users' needs and to facilitate green tourism.

• 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.

• Asia Pacific Journal of Business Review
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• v.6 no.2
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• pp.27-60
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• 2022

Previous studies stated that low carbon innovation performance could be influenced by government regulations and the green market, which is the new trend of consumer consumption in the present time, mainly focusing on external factors. Before study augured that low carbon innovation performance could be driven by internal and external factors of cooperation such as institutional pressure, stakeholder pressure, and innovation resources. However, the study of green transformational leadership and organizational environmental culture on low carbon innovation performance is rare, especially in Chinese manufacturing, as well as the effect of influencing factors of TPB model: environmental attitude, subjective norm, and perceived behavior capability on low carbon innovation performance. Previous studies mostly used the TPB model for predicting individual behavior. This study established a theoretical model combining the TPB model with green transformational leadership and organizational environmental culture of Chinese automobile manufacturing on low carbon innovation performance. This study consists of two sections of research methodology: section 1 related to questionnaire design and data collection. We established a questionnaire and distributed it online, targeting responses from the managerial level working in Chinese automobile manufacturing. Eventually, 155 valid questionnaires were used for analysis. Section 2 involved data analysis using statistical software. Reliability and data validity was examined by reliability analysis and factor analysis. Correlations and convergent validity analyses were applied, and structural equation modeling was conducted to test the proposed hypotheses. The findings indicated that green transformational leadership, organizational environmental culture, and essential factors of TPB model; environmental attitude, subjective norm and perceived behavior capability positively affect low carbon innovation performance. In addition, the indirect effect of green transformational leadership was tested and found that organizational environmental culture and TPB factors mediated the relationship between transformational leadership and low carbon innovation performance.

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.675-682
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• 2005

This study was aimed to determine microbiological quality by adding green tea extracts to chicken meat salad. For this study, Chicken meat salad were prepared with two production method. (method 1: addition of green tea extracts to boiling phase, method 2: addition of green tea extracts to salad dressing) Microbiological effects of green tea extracts were assessed during production process by measuring process time, temperature, pH and Aw and determining total plate counts and coliforms. Effects of green tea extracts on total plate counts and coliforms were observed during holding at 3, 10, $25{\pm}1^{\circ}C$ for 12 hours. Green tea extracts improved the microbiological quality and showed antibacterial properties when they are added to chicken meat salad.

• International Journal of Advanced Culture Technology
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• v.7 no.1
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• pp.143-149
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• 2019

The purpose of the study was to examine early childhood teachers' content knowledge on green growth education. The subjects, 45 early childhood teachers, were asked to draw concept maps about early childhood green growth education. Their concept maps were analyzed in terms of superordinate and subordinate concepts by contents and frequencies. The results showed that early childhood teachers used 182 superordinate and 1,292 subordinate concepts in the concept map of green growth education for young children. Although early childhood teachers had a wealth of content knowledge on green growth education as proposed by the Ministry of Education, their knowledge was disproportionate to some areas and sub-areas of green growth education. These results implied the needs of developing teacher education programs for early childhood green growth education.

• Food Science and Preservation
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• v.8 no.2
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• pp.206-212
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• 2001

Water extract of green tea(GTW) and 70% ethanol extract of green tea(GTE) were prepared for the test of antibacterial activity. The sensitivity of Staphylococcus aureus and Salmonella typhimurium to the green tea extracts in various pH of culture broth was tested. Tryptic soy broth(TSB) containing 0∼2%(w/v) of green tea extracts was adjusted to pH 5.0∼7.0 and inoculated with 10$\^$5/∼10$\^$6/ cells/ml of each bacteria. The plate counting method and clear zone test were used to determine inhibitory effect of green tea extracts. Green tea extracts completely inhibited the growth of S. aureus at 0.5% level and bactercidal at 0.5∼1.0% level of GTW and GTE at pH 5.0∼7.0. Green tea extracts were bactercidal to S. typhimurium at 1.5∼2.0% level of GTW and 1.0∼2.0% level of GTE at pH 7.0. Sal. typhimurium was more resistant than S. aureus. in same concentration of green tea extracts at same pH. The resistance of S. aureus and Sal. typhimurium was increased with decreasing pH of culture broth. The morphology of S. aureus cells treated with green tea extracts showed damage of cell wall and cytoplasmic membrane. Severely damaged cells of S. aureus lost electron dense material and cytoplasm. Green tea extracts stimulated autolysis and cell death of S. aureus. This result suggests that green tea extracts can be used as an effective natural antibacterial agent in food.