• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2013년도 춘계 학술논문 발표대회
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• pp.301-302
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• 2013

Green building can contribute to reduce the energy usage dramatically and can be applied to new building projects. This paper explored the efficient construction process for sustainable and green building. Construction process will be performed on the new green building projects and performance evaluation will be carred out as well. For this background, a pilot project of POSCO Green Building provides how to invigorate the low-energy green building which ensure quality and performance by establishing process concept of construction phase to realize the sustainable green building.

• 한국식품조리과학회지
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• 제15권2호
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• pp.95-101
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• 1999

This study was carried out to prepare green teas by traditional roasting manufacturing process, Ku Geung Ku Po and to determine the quality charateristics of the green teas by examining the change of their main components induced during this roasting process. The content of total sugars in unroasted tea leaves was 7.82%. Its content of roasted teas was decreased by increasing the number of roasting and there was significantly differences between samples. The content of total sugars in 9th roasted green tea was 3.98%. The total nitrogen contents of green teas produced by this process were 4.96∼6.38%. The more the number of roasting and the less content of tannin in green teas. And the ratio of total nitrogen and tannin in tea leaves 21.97 but its ratio in 9th roasted tea was increased to 45.54. The ascorbic acid in tea leaves consisted in 1,820.3 mg/100g but its content was decreased by increasing the number of roasting process. Whereas the content of caffeine in green teas was not reduced significantly by this traditional method. Of all amino acids, green tea produced by Ku Jeung Ku Po was rich glutamic acid, lysine and aspartic acid. And especially, phenylalanine, which was rarely found in other green teas, was abundant in these green teas. The compositions of glutamic acid and methionine were increased as increasing the number of roasting process but those of aspartic acid and arginine decreased by these processing. The main fatty acids of Ku Jeung Ku Po green tea were linolenic acid, linoleic acid and palmitic acid and the contents of unsaturated fatty acid in green teas were composed over 70% of total fatty acid. And the fatty acid contents in green teas were not affected during Ku Jeung Ku Po's process. The contents of minerals in these teas was rich in the oder of potassuim. magnessuim and calciumim, and these contents were not observed the prominant change during the process.

• 한국농촌건축학회논문집
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• 제1권2호
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• pp.97-108
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• 1999

There are so many theories and arguments on the architectural design process. However, in the time of the environmental preservation, there is the need for the introduction of the systematic green design process because no existing design process theories could give the rational design tool far the integrated design with environmental factors. This study, through the literature survey, is on the new paradigm for the systematic approach to the integrated process of 'the Green Design'.

• 한국태양에너지학회 논문집
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• 제38권3호
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• pp.37-45
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• 2018

The purpose of this study is to review all phases of the pilot project through the implementation of the Green Remodeling process. The Green Remodeling process was developed to facilitate anyone's ease of use. The Green Remodeling process consists of five phases : project, plan, design, construction, operation and maintenance. Each stage simulation was performed and the energy saving was predicted. Architects can easily obtain energy information of a building. In this study, we propose a green remodeling proposal plan through pilot project. Ultimately, the spread of green remodeling will greatly contribute to achieving the goal of reducing greenhouse gas emissions.

• Bulletin of the Korean Chemical Society
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• 제31권2호
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• pp.511-514
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• 2010

• 한국수소및신에너지학회논문집
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• 제27권5호
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• pp.562-570
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• 2016

At the carbon dioxide capture process using the aqueous amine solution, degradation of absorbents is main factor to reducing the process performance. Also, degradation mechanism of absorbent is important for understanding the environmental risk, route of degradation products, health risk etc. In this study, the degradation products of MEA were studied to clarify mechanism in thermal degradation process. The degradation products were analyzed using a $^1H$ NMR (nuclear magnetic resonance) and $^{13}C$ NMR. The analysis methods used in this study provide guidelines that could be used to develop a degradation inhibitor of absorbent and a corrosion inhibitor.

• 경영과학
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• 제27권1호
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• pp.1-16
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• 2010

According to appearance of a new competitive factor, as 'Green', Green Logistics becomes the important evaluation factor for many firms in emerging competitive environment. Despite this importance, the recognition level of Korean firms on Green Logistics lags behind that of leading companies in developed countries. In addition, the literature studies and practical strategies for systematic management control plans are very insufficient. In this paper, we establish decision making framework of Green Logistics by using ANP(analytic network process). Specifically, we suggest at first the overall concepts and issues of Green Logistics through literature studies. Next, we derive 6 clusters and 21 components forming the strategic green logistics, and then we conduct surveys for pairwise comparison of experts on Green Logistics and compute relative weights of the clusters, components and altanatives considering the feedback structure. We expect that the results of this study will be very helpful for managers to make strategic decisions.

• 한국식생활문화학회지
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• 제16권2호
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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.

• 농촌계획
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• 제12권3호
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• pp.43-55
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• 2006

Recently, increases of leisure activities and 5-day workweek system enforce government employ rural tourism policy and projects. Operating projects are Green Rural Experience Village, Rural Tradition Theme Village, etc. In this study under investigation of Green Rural Experience Village site, Green-Tourism performance indicators were developed. Green-Tourism performance indicators of rural village were developed by BSC(balanced scorecard) and AHP(Analytic hierarchy process). Four perspective of BSC are divided into financial perspective, customer, internal-business process, and teaming and growth perspectives. To develop green-tourism performance indicators of rural village, low perspectives of BSC are converted into investment effect, visitor, internal process, and village inhabitants perspectives. By these perspectives, green-tourism performance indicators of rural village were developed. Weighting values on importance were calculated by AHP. Performance indicators developed in this study applied in 12 villages. With the result, generally well-known villages gained high score, and in accord with survey content.

• 한국세라믹학회지
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• 제43권12호
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• pp.859-864
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• 2006

For the pressure compaction process of the ceramic powder, the green density is very different with both the ceramic body shape and the processing conditions. The density difference cause non-uniform shrinkages and deformations, and make cracks in the sintered ceramics. In this paper, Material properties of the alumina powder mixed with binder and the friction coefficient between the powder and the tool set were determined through the simple compaction experiments: Also the powder flow characteristics were simulated and the green density was analyzed during the powder compaction process with Finite Element Method (FEM). The results show that the density distributions of the green body were improved at the optimized processing condition and both the possibility of the farming crack generation and rho deformation of the sintered Alumina body were reduced.