• STI Policy Review
• /
• v.1 no.1
• /
• pp.1-21
• /
• 2010

To achieve the "low carbon green growth" vision, the first step is securing core technologies. Therefore, S&T policy direction for green technology development is urgently needed. As of 2008, investment in green technology (GT) development hovered around 10% of the government's total R&D budget. Thus, the Korean government developed a plan to increase that percentage to 15%, by 2013. To develop reasonable investment strategies for green technology development, targeted strategies that reflect technology and market changes by green technology area are needed. However, the overall planning and coordination of national GT development is currently split among, approximately, 10 government ministries. To establish an efficient green technology development system, the so-called "Green Technology R&D Council" should be launched in collaboration with the Presidential Committee on Green Growth and the National Science and Technology Council. Furthermore, to build a solid foundation for commercializing the outcomes of GT development projects and promote GT transfer, the government should undertake two initiatives. First, the government should reinforce GT R&D performance management, by establishing a GT R&D performance management and evaluation system. Second, the government should implement the "customized packaged support for promoting green technology business rights and commercialization" and present "e-marketplace for market-oriented green technologies". Creating a pan-ministerial policy for GT development policy would necessitate restructuring the HR(Human Resources) development system, which is currently separated by technology area. Based upon mid/long-term HR supply and demand forecasts, the government should design differentiated HR development projects, continuously evaluate those projects, and reflect the evaluation results in future policy development. Finally, to create new GT-related industries, the "Green TCS (Testing, Certification, and Standards) System" needs to be implemented. For objective evaluation and diffusion of R&D results by green technology area, a common standardization plan for testing, analysis, and measurement, like the "Green TCS", should be developed and integrated.

• Food Science and Preservation
• /
• v.12 no.4
• /
• pp.379-386
• /
• 2005

Free amino acids and polysaccharide content of submerged mycelial culture of Fomitopsis pinicola using $2\%$ citrus peel water extracts(CP), $2\%$ green tea water extracts(GT) and yeast-malt broth(YM) were investigated. Cultivations were conducted at $30^{\circ}C$ and 150 rpm for 10 days. Yields of the mycelium as fresh weight basis in GT-, CP- and YM-broth were $42.3\%,\;34.2\%\;and\;9.89\%$, and their turbidity(OD at 660 nm) of the broth without mycelium were 0.14, 0.16 and 0.22, respectively. Total free amino acid content in the mycelium were 928.19 $mg\%$ in YM, 1060.53 $mg\%$ in CP, 764.83 $mg\%$ in GT, and the major free amino acid was lysine in YM, glutamic acid in CP and GT. Total free exo-amino acid contents were 659.75 $mg\%$ in YM, 954.55 $mg\%$ in CP, 838.69 $mg\%$ in GT, and the major in the all broths was glutamic acid Total amino acid derivatives content of the mycelium were in order of CP>GT>YM, and the major was cystathionine in YM, hydroxy proline in CP and GT. The major among exo-amino derivatives was hydroxy proline in the all broth. Exo-AIS content was in order of CP>GT>YM. Acid soluble polysaccharide content of the mycelium was GT($0.69\%$)>YM($0.39\%$)>CP($0.18\%$). The exo-polysaccharide content was in order of GT($0.87\%$)>CP($0.69\%$)>YM($0.09\%$). Alkali soluble polysaccharide content of the mycelium was in order of CP($5.21\%$)>GT($5.18\%$)>YM($4.56\%$), and exo-polysaccharide was in order of GT($6.79\%$)>YM($3.57\%$)>CP($3.01\%$). The alkali soluble polysaccharide eluted from mycelium cultivated in CP broth was supposed to polysaccharide(about 500,000 daltons) composed of hexose and uronic acid bounded with protein(below 10,000 daltons).

• Korean Journal of Food Science and Technology
• /
• v.48 no.4
• /
• pp.354-360
• /
• 2016

We investigated the quality and antioxidant activities of sponge cake prepared containing 1-5% of green tea powder (GT). The water content in the cake increased with an increase in the amount of GT added. Although the hardness and springiness of the rice sponge cake increased, the adhesiveness decreased with increasing the level of GT. The cohesiveness, chewiness, and resilience of the rice sponge cake with GT were similar to those of the control. Chromaticity determination revealed that lightness, redness, and yellowness of the crust decreased with increasing GT content. Total polyphenol and flavonoid contents increased proportionally with increasing GT level. Antioxidant activity, measured by DPPH and ABTS radical scavenging as well as reducing power activities, was significantly higher in the rice sponge cake with GT than in the control. Sensory evaluation determined that addition of 1-3% GT to the rice sponge cake maintained the color, taste, texture, flavor, and overall acceptance similar to that of the control.

• Magazine of RCR
• /
• v.7 no.3
• /
• pp.24-26
• /
• 2012

• Journal of Advanced Marine Engineering and Technology
• /
• v.36 no.5
• /
• pp.586-594
• /
• 2012

A future type ship power system requires both economic and eco-friendliness. That is, this should be reduced the discharge quantity of air pollutants and green-house gases as well as have high energy efficiency. Recently, gas turbines have been realized a lot of technical development in terms of efficiency and safety, and are widening the example of their adoption to a GT/ST hybrid system in a power plant as well as an aviation use. This paper reviewed the performance characteristics of a GT/ST hybrid system of several ten MW class, not large capacity, with a simulation in order to evaluate the possibility of a GT/ST hybrid system for ships. The reviewed GT/ST hybrid system has maximum 49 % efficiency, has the highest efficiency point for TIT, and has a 70~75 % and 25~30 % load ratio for a gas turbine and a steam turbine respectively.

• Food Science and Preservation
• /
• v.10 no.3
• /
• pp.354-359
• /
• 2003

This study was conducted to investigate the fermentation characteristics of kimchi treated with different methods of water extracts of powdered green tea(GT). Four different kimchis, the SB-kimchi(control) which was not treatment of the extracts, SG-kimchi prepared with Chinese cabbage(CC) salted in 1％ GT containing 10％ brine, DG-kimchi prepared with CC dipped in 1％ GT for 30 min after salting, MS-kimchi prepared with the salted CC mixed with 1％ GT containing seasonings. All kimchis was fermented at 10$^{\circ}C$. The pH of treated-kimchis were maintained higher than those of control products during fermentation, but it showed no big difference between each treated groups. Total microbe of SB-kimchi(6.27-9.37 cfu/mL) was higher than those of GT-treated kimchi(5.17-9.20) during fermentation. The ratio of lactic acid bacteria against total microbe was higher than the treated kimchis. Total polyphenol content of kimchi was 52.75 mg％ in DG-kimchi, 47.71 mg％ in MS-kimchi, 44.89 mg％ in SG-kimchi, 30.70 mg％ in SB-kimchi on the 5th days of fermentation. Scores of crispy taste of SG- and DG-kimchi on the 5th days of fermentation was 4.03 and 4.01 points, respectively which was higher than control products. Scores of fishy and hot taste of GT-treated kimchi were lower than those of control products during all fermentation periods.

• Korean Journal of Food Science and Technology
• /
• v.53 no.3
• /
• pp.290-295
• /
• 2021

This study investigated the antioxidant effects of complex extracts from pine needles (PN), green tea (GT), and sea buckthorn leaves (SL). Measurement of total polyphenol and flavonoid content, DPPH radical scavenging activity (DPPH), ABTS⁺ radical scavenging activity (ABTS), and reducing power (RP), showed that SL extract (SE) had the highest values. The superoxide radical scavenging activity (SSA) and nitrite scavenging activity (NSA) were the highest in the GT extract (GE). In most experiments, the PN extract (PE) showed higher activity in complex extracts than in single extracts. The combination of GT and SL led to a higher activity than that exhibited by GT (DPPH and ABTS at 300 ppm, RP at 100 and 500 ppm) and SL (SSA at 100 ppm and NSA at 300 ppm) alone. These results suggest that the combination of PE, GE, and SE may be a useful functional food material in the food industry.

• Proceedings of the Korea Technology Innovation Society Conference
• /
• 2017.11a
• /
• pp.1551-1564
• /
• 2017

지속가능발전목표(SDGs)를 달성하기 위해 국제 사회는 녹색기술 관련 R&D와 산업에 적극적인 투자와 인프라 육성에 노력을 경주하고 있다. 이러한 국제적 노력에 발맞추어 우리나라도 경제 및 환경의 조화와 균형 성장을 위해 녹색기술 R&D에 대한 투자를 지속적으로 확대하고 있다. 본 논문에서는 NTIS의 '녹색기술분야분류'를 가지고 최근 국가연구개발사업의 녹색기술 관련 투자현황에 대한 분석을 수행하고 최근 2013~2016년의 총 213,618개 과제 중 녹색기술 36,490개 과제의 키워드 분석을 통해 집중연구 분야 및 융합연구 분야를 탐색한다. 녹색기술 상위 키워드는 '기후변화', '친환경', '태양전지', '고효율', '연료전지', '이산화탄소, '그래핀', '바이오매스' 순으로 나타났다.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.8
• /
• pp.1070-1076
• /
• 2007

Soymilk cake (SMC) fortified with defatted soy flour was fermented by a novel Bacillus subtilis GT-D in the solid-state fermentation with chlorella, mulberry leaves or green tea as food ingredient. The fermentation of SMC resulted in higher content of tyrosine and higher activities of protease, amylase and fibrinolytic enzymes. Fermented SMC including mucilage indicated six-fold higher content of dietary fiber compared to that of non-fermented SMC. The SMC fermented without additional ingredient allowed the highest spread ratio and width of cookies. Cookies prepared without SMC showed the lowest value of spread ratio and width compared to those of fermented SMC. In addition, these cookies showed the highest hardness value of 8,975 g, and thickness value of 5.97 and slightly higher bright color. Cookies fortified with SMC fermented with chlorella or mulberry leaves showed higher sensory evaluation value. Fortification of SMC fermented without additional ingredient resulted in the highest preference in the sensory evaluation of cookies.

• The Transactions of the Korean Institute of Power Electronics
• /
• v.19 no.4
• /
• pp.327-331
• /
• 2014

LED(Light Emitting Diode) is a semiconductor device utilizing electroluminescent effect is a phenomenon in which a type of P-N junction diode, the light of short wavelength which a voltage is applied in the forward direction is released. LED is advantageous in reducing the energy as environmentally materials that can greatly reduce the carbon emissions, recent it has attracted attention IT(Information Technology) and GT(Green Technology) industry. In addition, there are advantages long life, high efficiency, and excellent response speed, LED have come into the spotlight as the illumination means to replace the existing fluorescent light and incandescent light bulb. When connecting to MR16 electronic transformer for existing LED driver circuit, due to malfunction of the dimmer and the electronic transformer, flicker occurs and linear dimming is not possible. Therefore, in this paper, we suggest an LED drive circuit there is no flicker with the corresponding dimming MR16 electronic transformer. Further, we explain the principles of the LED current control technique and the principle of the drive circuit of the LED, in order to validate the proposed circuit through prototyping and simulation.