• Asian Journal of Turfgrass Science
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• v.4 no.1
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• pp.5-11
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• 1990

Korean Lawn. Zoysia japonica Steud. is the type of a perennial warm-season turfgrass keeping green leaf color for 5 months from May to September in natural condition in Korea. This Studies were carried out to obtain the effects of N-P-K fertilization, regrowth capacity after mowing and chlorophyll contents on prolongation of the green leaf color period in Zoysia japonica Steud turfgrass areas. The results obtained are summarized as follows ; 1.The effects of nitrogen fertilizer application in Zoysia japonica Steud, turfgrass areas were affected on regrowth ability after mowing green color of leaf canopies and chlorophyll contents, respectively(P<.05) 2.A experimental plots which applied 51 g/m$^2$/10 weeks of N$_3$P$_1$K$_1$fertilizer, there were high significant effects on prolongation of the green leaf color period and the plots of phosphorus and potassium had additive effects. 3.Prolongation of the green leaf color period to the last of October was obviously possible by slow degrees in proportation to increment of the fertilizer. However, it is interpreted that more prolongation of the green period is impossible with N-P-K fertilization and irrigation treatments. unless the intermediate turfgrasses between $C_3$ and $C_4$plants must be found and bred.

• Food Science and Preservation
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• v.13 no.6
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• pp.681-685
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• 2006

The effect of storage methods on green tea powder were investigated by examining quality changes of the tea during storage at $-5^{\circ}C$. aluminium-packing without any treatment showed the green powder tea quality of unchanged for 120 days storage, after which significant decrease in the green powder tea constituents connected quality such as total nitrogen, total amino acid, tannin, caffeine, chlorophyll, vitamin C, and fatty acid were observed. The changes in the green color indexes(a value) of green powder tea at $-5^{\circ}C$ were resulted in the of -16.69, -16.20, and 13.69 for 30, 60, and 120 days with the storage period respectively. A sensuous examination for quality assay of the green powder tea demonstrated 93, 91, 88 and 73 points as a storage period 0, 30, 60 and 120 day, respectively. This study suggested that storage method at $-5^{\circ}C$ was a successful method for storage of green powder tea.

• Proceedings of the Korean Vacuum Society Conference
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• 2016.02a
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• pp.280.1-280.1
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• 2016

Generally InGaN/GaN green light emitting diode (LED) exhibits the low quantum efficiency (QE) due to the large lattice mismatch between InGaN and GaN. The QE of InGaN-based multiple quantum wells (MQWs) is drastically decreased when an emission wavelength shifts from blue to green wavelength, so called "green gap". The "green gap" has been explained by quantum confined Stark effect (QCSE) caused by a large lattice mismatch. In order to improve the QE of green LED, undoped graded short-period InGaN/GaN superlattice (GSL) and Si-doped GSL (SiGSL) structures below the 5-period InGaN/GaN MQWs were grown on the patterned sapphire substrates. The luminescence properties of InGaN/GaN green LEDs have been investigated by using photoluminescence (PL) and time-resolved PL (TRPL) measurements. The PL intensity of SiGSL sample measured at 10 K shows stronger about 1.3 times compared to that of undoped GSL sample, and the PL peak wavelength at 10 K appears at 532 and 525 nm for SiGSL and undoped GSL, respectively. Furthermore, the PL decay of SiGSL measured at 10 K becomes faster than that of undoped GSL. The faster decay for SiGSL is attributed to the increased wavefunction overlap between electron and hole due to the screening of piezoelectric field by doped carriers. These PL and TRPL results indicate that the QE of InGaN/GaN green LED with GSL structure can be improved by Si-doping.

• Journal of the Korean Society of Food Culture
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• v.16 no.2
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• pp.170-179
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• 2001

Green Tea consists of 15-30% catechins (a type of polyphenol), which act as super antioxidants, inhibitory action against aging process. Antioxidants fight radical-free oxygen, an agent which can begin the process of cancer by damaging essential body chemicals and harming DNA. This study was peformed to develop the elderly diet using Green Tea as an inhibitory action against aging process. Nokchaborijook (Baley gruel added rice powder and Green Tea) was manufactured by various levels of Green Tea(1, 4, 7%) and the grinding period(15, 30, 45 sec). The optimum levels of added Green Tea and grinding periods on Nokchaborijook were determined with the results of sensory evaluation by response surface methodology and analysis of composition. The Anti-oxidant Vitamin A, C, E and Flavonoid were increased with increased levels of Green Tea and grinding periods be decreased. As the levels of Green Tea and grinding periods were increased, the green color and penetrated force became stronger. Among the sensory attributes, Bitterness, Green Tea Flavor and Hashness were greater depending on increasing Green Tea. Jujube flavor was greater relying on decreasing Green Tea. Greenness and spreadability of particles were increased as both the amounts of Green Tea and the grinding period were increased. This result was used to determine the optimum conditions of adding levels of Green Tea and grinding periods. The optimum conditions of Nokchaborijook was established as adding of 5.8% Green Tea grinded for 15 seconds.

• Korean journal of food and cookery science
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• v.10 no.4
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• pp.315-321
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• 1994

The addition of green tea to kimchi making for extanding the optimum edible period was studied. The equality and sensory characteristics of green tea added kimchi were evaluated. The acidity, lactic acid and acetic acid contents of green tea added kimchi showed lower than that of control kimchi but reducing sugar and vitamin C contents was higher. The duration of optimum edible periods of green tea added kimchi lasted two more weeks. While the optimum pH of kimchi for eating lasted, the sensory pannel score for sour taste of green tea added kimchi was lower than that of control but the scores for overall quality and hardness were higher. Especially, the sour taste score between two groups were significantly different(p<0.05). There was no differences in texture determined by Penetrometer between green tea added kimchi and control kimchi until the fermentation reached the optimal condition for eating. After that period, the degree of degradation of texture was much delayed in green tea added kimchi.

• YAKHAK HOEJI
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• v.53 no.2
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• pp.51-59
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• 2009

Quantitative analysis of (+)-catechin (C), (-)-epigallocatechin (EGC), (-)-epicatechin (EC), (-)-epigallocatechin gallate (EGCG), (-)-epicatechin gallate (ECG) and caffeine in commercial green tea was carried out by HPLC employing gradient elution of 0.1% acetic acid and acetonitrile on ODS column. The optimized HPLC method provided satisfactory linearity, accuracy and precision. The relationship between the concentration of the components and cultivated region of the commercial green tea was not significant, while the concentration of EGCG, ECG and caffeine decreased significantly in the later harvested green tea samples (p<0.01). Multivariate analysis of the components was performed in order to characterize and evaluate the cultivated region and harvest period-related variation. Hierarchical clustering and discriminant analysis were applied to classify the geographical and seasonal origins of the green tea samples. The classification accuracy of the cultivated region and harvest period by discriminant analysis was 95% and 91%, respectively, indicating that this method could be reliable and convenient for the quality control of herbal products with different origin.

• Animal cells and systems
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• v.2 no.2
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• pp.217-222
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• 1998

Green peach aphid, Myzus persicae(Sulzer) (Homoptera: Aphididae), interacts with many predatory insects in potato fields during the summer. The concept of the predator complex associated with green peach aphids was applied to explain the interactions between the aphid and its predators. The predator power of the predator complex was determined by two factors: the number of predators and the relative feeding capacity. The dynamics of the green peach aphid population was expressed by the number of individuals while the predator power was used to characterize the predator complex. Cumulative degree-days for green peach aphids were used as a time scale to analyze phonology and dynamics patterns of the aphid and its predator complex. The patterns of population changes in aphids were similar during the period of study(1993-1995) although the highest density of aphids fluctuated significantly from year to year. However, the predator power appeared more stable than the green peach aphid population over the three year period. The results indicated that the predator complex plays an important role to suppress the aphid populations during the latter part of the season and that the applications of control measures for green peach aphids in between the initiation and the peak timing of aphid populations are critical to minimize the damage on potatoes.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.305-305
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• 2017

Seoritae with green cotyledons refers to Korean native black beans harvested when the frost falls because the maturity is late. It is one of the beans preferred by consumers because of its softness and high sugar content. Because of late maturity, if the agricultural work is delayed by weather or agricultural schedule in green cotyledon black soybean (Seoritae), it affects seriously harvest and yield of soybeans. The aim of this study was to investigate the marginal seeding period on June 30, July 10 and July 20 in Cheongju and Jecheon area in Korea to produce stable soybean yield. The yields of green cotyledon black soybean as seeding date in Cheongju area are as follows: Seolitae (Yeoncheon), Seoltae (Goesan) and Seoritae (Gogseong), which increased by 23%, 56%, 23% and 40%, respectively, compare to July 10th to June 30th. As soybean sowing is delayed, the quality of soybean seeds has decreased due to the increase of immature seeds and fungal damaged seeds. The contents of anthocyanin in Cheongju area a functional substance of soybeans, was high on July 20 for Heukcheong, on June 30 for Seolitae (Yeoncheon), on July 10 for Seoritae (Goesan). The yields of Heukcheong and Seolitae (Yeoncheon) in Jecheon area were increased by 5% and 17%, respectively, compare to July 10th to June 30th, while Seolite (Goesan) and Seolite (Gogseong) were high in yields on June 30th. Similarly in Cheongju area, as the sowing period is delayed, the number of immature and mold damaged seeds in Jecheon area increased. The contents of anthocyanin in Jecheon area was high on July 10 for Heukcheong, on June 30 for Seolitae (Yeoncheon) and Seolitae (Goesan). From the above results, Sowing marginal date of green cotyledon black soybeans (Seolitae) in Cheongju area increased 30% in sowing on July 10 and increased 2% in sowing on July 20 compared to June 30. And Sowing marginal date of green cotyledon black soybeans (Seolitae) in Jecheon area increased 2% in July 10 compared to June 30, and the yield decreased rapidly on July 20. We have identified the seeding time limit of green cotyledon black bean in Chungbuk province. It will be possible to provide a variety of crop selection after double cropping of farmers. And by knowing the yield and seed quality of soybean according to sowing date, farmers will observe appropriate sowing period of soybeans for high quality. From the viewpoint of consumers, functional substances of Seoritae will meet the desire for health.

• Korean Journal of Food Science and Technology
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• v.36 no.4
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• pp.542-546
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• 2004

Changes in contents of catechins, caffeine, free amino acids, and minerals in green tea loaves according to harvest periods were compared. Total catechin content increased from 40.61 to 52.04 mg/g, while that of caffeine decreased from 17.56 to 14.61 mg/g according to harvest periods. Regardless of harvest periods, composition of catechins was epigallocatechin (EGC)>epigallocatechin gallate (EGCg)>epicatechin (EC)>gallocatechin (GC)>epicatechin gallate (ECg)>catechin (C)>gallocatechin gallate (GCg)>catechin gallate (Cg). Free amino acid content in green tea leaves was highest in young loaves, and gradually decreased according to harvest periods. Theanine content was markedly decreased with leaf aging, suggesting taste of green tea may be changed from mild to bitter with increasing harvest period. Analyses of mineral elements in green tea leaves showed that Fe, Mn, and Mg increased with leaf aging, while Cu showed opposite trend. Results reveal that content of some chemical compounds in Korean (Posong) green tea was highly dependent on harvest period.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.3
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• pp.478-483
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• 1996

The aroma components of Korean green tea in the south western part of Mt. Chiri prepared by the traditional method from native variety were analyzed using GC and GC-MS. The patterns on GC chromatograms of the three samples from the flushes plucked in early spring were similar, though they are prepared by different producers in the area of Hadong-kun, Kyung sang nam-do. A total of 51 aroma compounds were identified in all samples. Main component in the aroma compounds of these teas were geraniol, benzyl alcohol, 2-phenylethanol, $\beta$-ionone, benzyl cyanide and linalool oxides. The aroma components of green teas manufactured by the different plucking periods were also compared. The amounts of geraniol, typical rose floral aroma were particularly decreased in the final plucking period. The amounts of pyrazines and furfuryl alcohol, typical roasted aroma and nutty aroma were slightly increased in later plucking period.