• The Journal of the Institute of Internet, Broadcasting and Communication
• /
• v.10 no.1
• /
• pp.1-5
• /
• 2010

Recently emphasizing the importance of security such as national major institutions' facilities or major industrial facilities for the maintenance of security/crime prevention due to specialization of the Green Information Technology(G-IT) and Green Ubiquitous Technology(G-UT) industry fields, The Security System Building linked high technology within the government-related organization, enterprise and army the military is urgently required. This paper is about the green USN intelligent an unmanned guard MUX system that receive the signals, from alarm device within surveillance area, with various ways of communication techniques and then transmit to local control center and remote control server trough TCP/IP network. This study enables the mutual senergy effect by realizing a total solution of an unmanned guard system and also significantly contributes to the global/domestic market expansion. That can be applied to the crime prevention/security fields in the Green Ubiquitous Environment Implemented Business(survalance-Home, Gu-City, Gu-Health, etc.), and will contribute to expand companies with international competitiveness that can provide the Green Ubiquitous Vision(Gu-Vision).

• Journal of the East Asian Society of Dietary Life
• /
• v.24 no.2
• /
• pp.183-189
• /
• 2014

We investigated noodles supplemented with functional ingredients for their antioxidant properties, including total phenol, flavonoid contents, electron donating, nitrite scavenging abilities and ferrous ion chelating effect. The total polyphenol contents of functional noodles arranged in order of decreasing concentration were kudzu (7.98%) > green tea (4.99%) > pumpkin (5.03%) > mulberry leaves (4.99%) > mugwort (4.23%) > cactus (3.57%) > kelp (3.33). The total flavonoid contents in green tea noodles were the highest as 4.35%. The electron donating ability in mugwort noodle was the highest as 12.27% at 1,000 ppm. This amount was 4.85 times than that of wheat flour noodle (2.53%). The nitrite scavenging ability of functional noodles at pH 1.2 arranged in order of decreasing concentration were green tea (66.52%) > cactus (55.12%) > kudzu (52.67%) > pumpkin (50.50%) > mulberry leaves (43.58%) > kelp (41.41%) > mugwort (37.66). The nitrite-scavenging ability of green tea noodle was lower than ascorbic acid (natural antioxidant) 77.83%, while that of green tea noodle was similar with BHT (artificial antioxidant) 69.45%. The ferrous ion chelating effect of noodles containing kelp were the highest as 27.02%. All of the experimental results showed good antioxidant property. Thus, noodles supplemented with mulberry leaves, cactus, mugwort, green tea, pumpkin, kelp or kudzu, demonstrated to have good functional effects for human health.

• Journal of the Korean Society of Industry Convergence
• /
• v.27 no.2_2
• /
• pp.475-485
• /
• 2024

In many regions of Korea, including the Four Major Rivers, the seriousness of the problem of algal blooms due to eutrophication of water quality is being raised.In this study, in order to solve these social problems, we manufactured a filter using natural mineral fusion (red illite, zeolite, germanium ceramic, selenium ceramic, carbon ceramic) and independently developed a tank system for green algae experiments to observe and determine the stages of change in water quality. In order to study ways to improve water quality through quantitative analysis, 1 ton of severely polluted green algae water from the Nak dong River region was stored in a water tank and exposed to ultraviolet rays in the same environment as the Nak dong River. Then, the same environment as the Nak dong River was created. The results were derived from a 5-week water quality test. The results of this experiment confirmed that green-colored cyano bacteria were significantly reduced just by the turbidity results. The results were obtained through a request to the Korea Testing & Research Institute located in Changwon-si, Gyeong sang nam-do. CI-(chlorine ion) and NH3-N(ammonia nitrogen) had the effect of saving every week. The device used in this study was made of natural minerals free of heavy metals that are harmless to the human body and nature through long-term consideration and exploration to kill and prevent various strains living in water. Green purification system using natural hydrogen generating mineral filter were effective a non-chemical and physical methods. The results of this study are one way to contribute to the serious problems caused by green algae in many countries, and will contribute to the water quality environment by preventing the waste of environmental resources, improving the health of the people, and increasing the ability to purify environmental water quality at home and abroad.

• Journal of environmental and Sanitary engineering
• /
• v.22 no.1 s.63
• /
• pp.37-47
• /
• 2007

In order to improve the Quality of fermented soybean Doenjang was investigated. The samples were prepared and fermented by the koji made with A. oryzae, B. subtilis and B. natto strains, that the product added green tea powder with sanitary canned food. 1. The water content of sample was 50.30-42.14%, pH value 6.03-5.52 and total acidity, 3.01-3.87. 2. The reducing sugar content for samples was 9.35-7.81%, Amino-N, 7.96-9.21%. 3. In the sensory evaluation test, the good sensory qualify that was S-2 sample than to S-1 and S-3. 4. The heavy metals analyzed from sample cans, tin, iron and lead content were 27.31-29.04 ppm, 5.32-5.91 ppm and trace amount.

• Culinary science and hospitality research
• /
• v.21 no.5
• /
• pp.119-128
• /
• 2015

The purpose of this study is to develop and test a model that explains the potential influences of: 1) consumers' values, 2) their attitudes toward green practices and/or environmental concerns, and, 3) "green hotel" visit behaviors. In addition, the study will clarify how these variables relate to each other. The findings of this study will further our understanding of what drives green hotel visit behaviors and will provide insights for public policymakers and industry marketers.

• Korean Journal of Community Nutrition
• /
• v.11 no.1
• /
• pp.98-107
• /
• 2006

This study was performed to test food preferences of the Korean elderly for Korean elderly menu development. The elderly subjects preferred steamed rice cooked with 1.2 times water than that with 1.5 times water (p < 0.001) , whole rice grain gruel than the gruel with ground grain (p < 0.05) . Green tea powder gruels developed as a snack, there were no significant differences in the preference of the elderly between gruel with different contents of green tea powder (2, 3, $4\%$). The preferences of the salt concentration of the soup were tested by using soybean sprout soup and soybean paste soup. The elderly preferred 0.7 - $0.8\%$ salted bean sprout soup and $7\%$ soybean paste soup. The elderly preferred Kimchi cut in widths of 1 - 2 cm than that in 0.5 cm. The elderly preferred sweeter grape jam ($67\%$ vs. $50\%$ or $37\%$ sugar content) and were not concerned about chewing seeds. This result could be useful to develop menus for the elderly. (Korean J Community Nutrition 11 (1): 98$\sim$107, 2006)

• Nuclear Engineering and Technology
• /
• v.54 no.2
• /
• pp.456-461
• /
• 2022

Heavy metal pollution is caused due to anthropogenic activities and is considered as a serious environmental problem which endangers human health and environment. The present study deals with biosorption, an eco-friendly technique for the removal of heavy metal Zn(II) from aqueous medium. Various natural materials have been explored for the uptake of metal ions, where most of them are physically or chemically enhanced. Dry cowdung powder (DCP) has been utilized as a low-cost, environmentally friendly humiresin without any pre-treatment, thus demonstrating the concept of Green Chemistry. Batch biosorption studies using ⁶⁵Zn(II) tracer were performed and the impact of different experimental parameters was studied. Results revealed that at pH 6, 94 ± 2% of Zn(II) was effectively biosorbed in 5 min, at 303 K. The process was spontaneous and exothermic, following pseudo-second-order reaction. The mechanism of heavy metal biosorption employing green adsorbent was therefore elucidated in order to determine the optimal method for removing Zn(II) ions. DCP has a lot of potential in the wastewater treatment industry, as seen by its ability to meet 3A's affordability, adaptability, and acceptability criteria. As a result, DCP emerges as one of the most promising challengers for green chemistry and the zero-waste idea.

• 중국학논총
• /
• no.72
• /
• pp.179-200
• /
• 2021

This paper examines the current status of the Korean tea culture industry and explores ways to restore and develop Korean tea culture by referring to the responses of the neighboring countries of China. In order for the Korean tea industry and tea culture to expand, based on a strong tea industry, high-quality tea should be created to satisfy consumers' needs, health, convenience, and reasonable prices, and effective promotion and marketing should be carried out. In addition, it is necessary to reinterpret the traditional tea house and inherit the spirit of tea.

• Journal of Radiation Industry
• /
• v.4 no.4
• /
• pp.319-323
• /
• 2010

Recently, Korean traditional raw rice wines (RRW) have received attention because they are a nutritious food with health properties. But the rapid deterioration of fermented RRW is one of the serious problems for brewing and marketing in the world beyond Korea. The goal of this study was to develop a way to enhance the quality and to lengthen the period of circulation of the RRW. A lactic acid bacterium was isolated from RRW. It was identified as Lactobacillus fermentum (98%) based on its biochemical properties, and 16S rRNA sequence. Treatments of RRW with gamma radiation and green tea extracts reduced the bacterial population except for yeasts and Lactobacillus in the RRW. This result suggested that the natural plant extracts and catechin products can be used as an effective natural storage agent.

• Journal of the Korean Society of Food Culture
• /
• v.19 no.2
• /
• pp.150-157
• /
• 2004

As an attempt to develop new functional health beverage by using medicinal herb, green ginger(Zingiber officinale Roscoe), we investigated the effect of Zingiber officinale on blood pressure and regional cerebral blood flow (rCBF) of rats with Zingiber officinale extracts. Zingiber officinale extract increase rCBF significantly. The drink produced consisted of Zingiber officinale extract 1.825%, maltitol syrup 17.0%, citric aicd 0.06%, ascorbic acid 0.02%, stevioside 0.001%, ginger flavor 0.11% and water. Brix, pH and acidity of product were 13.7, 4.4 and 0.09, respectively. This drink had good score by the sensory evaluation. The above results showed that development of such functional beverage using Zingiber officinale can used as a functional material improving blood circulation in beverage industry.