From the result of pharmacetical characteristics and analysis of Green-tea extract, it could obtain some conclusions as follows. The extract experiment of Green-tea appeared about 10%-extraction ratio as semi-solid state, and after dried in freezing from Green-tea extract of semi-solid state, it obtained about 65% Green-tea extract as solid state. In the results on antimicrobial experiment of Green-tea extract, number of S-typhimurium and fungus in microbe decreased more and more according to the time passage. This phenomenon could show that Green-tea extract keeps antimicrobial effect. In the results on antioxidation experiment of Green-tea extract, DPPH scavenging activity of free radical showed that Green-tea extract appears more remarkable reduction ability than reference samples. This phenomenon means that antioxidation of Green-tea extract appears higher than Vitamin-C and BHA sample. In the results on intrument analysis, the fatty and aromatic components of aniline, acetaldehyde, acetic acid, trichloroethylene, caffeine etcs from Green-tea extract was detected with GC/MS analysis and inorganic components of Ca, Mg, Cu, Mo, Sb, Ti etcs from Green-tea extract was detected with ICP/OES analysis.

High hardness of P/M parts can be obtained in the cooling section of the sintering furnace by using sinter hardenable materials, thus the post-sintering heat treatment can be eliminated. However, the sinter hardened materials would have difficulties in secondary machining if it is required, which will limit the applications of sinter hardenable materials in the machined parts. Recent development in warm compaction technology can enable us not only to achieve the high green density up to , but also the high green strength which is needed for green machining. Therefore by using warm compaction technology, the green machining can be applied to sinter hardenable materials for the high density, strength and hardness P/M parts. In the present study, a pre-alloyed steel powder, ATOMET4601, was used by mixing with 2.0% copper, 1.0% nickel, 0.9% graphite and a proprietary lubricant using a binder treatment process - FLOMET. The specimens were compacted and green machined with different machining parameters. The machined surface finish and part integrity were evaluated in selecting the optimal conditions for green machining. The possibility of applying the green machining to the high-density structural parts was explored.

The results of monotonic and cyclic uniaxial compression tests, in which the deviatoric component of the stress is predominant, carried out on green and recrystallized iron compacts with different levels of density are presented and discussed in order to analyse the macro and micro-mechanisms governing the mechanical behaviour of non-sintered PM materials. The plastic deformation of the particles, especially at the contact areas between neighbouring grains, produces an internal friction responsible for the main features observed in the behaviour of green metallic compacts. These results show important discrepancies with the plasticity models, Cam-Clay and Drucker-Prager Cap.

High-Speed Centrifugal Compaction Process (HCP) is a wet compacting method, in which powders are compacted under a huge centrifugal force. The HCP was well applied to small alumina specimens, but the compact easily cracked when we applied the HCP to other materials. We clarified how the cracks introduced and found that the formation of such a flow pattern was related to the Colioli's force in the centrifugal field.

High velocity compaction (HVC) is a production technique with capacity to significantly improve the mechanical properties of powder metallurgy (PM) parts. Investigated here are green body data such as density, tensile strength, radial springback, ejection force and surface flatness. Comparisons are performed with conventional compaction using the same pressing conditions. Cylindrical samples of a pre-alloyed water atomized iron powder are used in this experimental investigation. The HVC process in this study resulted in a better compressibility curve and lower ejection force compared to conventional quasi static pressing. Vertical scanning interferometry measurements show that the HVC process gives flatter sample surfaces.

These studies were carried out to investigate the quality of green tea processed by different pan-firing hand rolling and to select the best conditions during the procedure of green tea processing the results were as follows. At harvestion tea plant leaf, tea plants had 4 leaves. each leaf size was 7.5 cm'§quare2.6 cm, and weight of 100 buds 46.6 g. The increase of pan-fired time decreased in the moisture content and yield of green tea. After processing green tea, 5 times pan-fired one had much more contents of total nitrogen (T-N:5.31%), caffeine (2.00%) and total amino acid (T.A.A. : 3,046 mg%) and less content of tannin (13.41%) than the other treatments. but 3 times pan-fired one had the highest contents of vitamin C (204.3 mg%) and chlorophyll (365.0 mg%) among three kinds pan-firing method. Sixteen kinds of free amino acid including theanine as a good taste component of pan-fired green tea were isolated and measured by HPLC. Free amino acid (FAA) contents were in the range of 2,683~2,925 mg% and among various pan-firing methods, 5 tims pan-fired one had the highest content of F.A.A. Among these free amino acids, theanine occupied as much as 56.4~61.3% of F.A.A. Lightness, yellowness and redness of 5 times pan-fired green tea were middle value among three different treatments. Besides, it gained the highest score of sensory evaluation among them. These above results suggested that 5 times pan-fired green tea was considered to be the best level as pan-firing times of green tea processing.

Effectiveness of Orius strigicollis (Poppius) and Amblyseius cucumeris (Oudemans) as natural enemies against thrips were evaluated on greenhouse green pepper, sweet pepper and cucumber respectively. Control efficacy was calculated by the formula, (D<SUB>control</SUB> - D<SUB>treatment</SUB>)/D<SUB>control</SUB> × 100, where D<SUB>control</SUB> is the average density of thrips on the plots in which any natural enemy was not released and D<SUB>treatment</SUB> is the average density of thrips on the plots in which natural enemies were released respectively. As a result, control efficacies of O. strigicollis against Frankliniella occidentalis (Pergande) on green pepper and sweet pepper were 14.3~99.5% and 21.6~98.3%, respectively. In addition, control efficacy of it against Thrips palmi Kany on cucumber was 61.2-74.4%. Control efficacies of A. cucumeris against F. occidentalis on green pepper and sweet pepper were 12.9~38.3% and 17.1~87.0%, respectively. Control efficacy of it against T. palmi on cucumber was 90.4~97.4%. Field evaluation showed that the prompt applications of natural enemies were effective to reduce the density of thrips. In detail, to control F. occidentalis effectively on green pepper and sweet pepper in spring season, five to six individuals of O. strigicollis per crops should be released three to six times continuously. To control T. palmi effectively on cucumber in autumn, more than 100 individuals of A. cucumeris per crop should be released four times repeatedly.

지진공학 분야에서는 내진설계를 위한 필요성으로 인해 근역의 강지진동이 관심의 대상이 되어왔으며, 최근 우리나라의 모든 구조물에 내진설계가 의무화되면서 그 필요성은 더욱 부각되고 있는 상황이다. 본 연구에서는 특정부지에서의 강지진동 합성을 위하여 경험적 그린함수 방법을 이용한 합성방법을 적용하였다. 이 합성방법은 Haskell 타입의 운동학적 지진원 모델과 동일한 지역에서 발생한 지진의 유사성 이론을 기본으로 하고 있다. 합성에 이용되는 변수들은 단층길이, 폭 및 변위지속 시간과 같은 단층변수와 모멘트간의 일관된 관계로부터 결정된다. 본 연구에서 적용된 합성방법을 1997년 3월27일 일본의 동일지역에서 차례로 발생한 2개의 중규모(ML 4.7) 및 대규모 지진(ML 6.5)에 대하여 적용하여 강지진동을 합성하고 결과를 분석하였다. 본 연구방법을 적용한 결과 중규모(ML 4.7) 오부터 관측된 강지진동을 이용하여 가속도, 속도 및 변위 성분에서 합성된 강지진동은 파형뿐만 아니라 전체 진동수 대역에서 대체적으로 실제 강지진동을 양호하게 예측하는 경향을 보였다. 또한, 전체적으로 합성운동의 첨두값 역시 실제 계측된 첨두값과 비교할 때 만족스러운 정도로 일치하는 결과를 보여주었다. 특히 가속도이력의 첨두값은 단지 약 8.8%만의 차이를 보여주었다.

완두콩을 시료로 하여 5℃, 20˚C에서 저장하면서 저장기간에 따른 외관, 클로로필, 아스코르빈산의 함량 변화를 조사한 결과는 저장기간에 따른 완두콩의 품질변화는 꼬투리째 저장한 완두콩이 완두콩만을 저장한 경우보다 저장성이 좋은 것으로 나타났으며, 온도별로는 5℃ 저장이 20℃에서 저장했을 때보다 저장성이 좋은 것으로 나타났다. 클로로필의 함량변화는 5, 20의 저장조건 모두 꼬투리째 저장한 완두콩의 클로로필 함량이 많았다. 아스코르빈산 함량변화는 20℃에서 급격히 감소하였으나, 5℃ 저장에서는 저장 21일째에 아스코르비산 함량이 20℃ 저장 2~7일째의 함량과 비슷하게 나타났다. 위의 결과로 보아 완두콩의 저장성은 꼬투리째 저장하는 것이 완두콩만을 저장하는 것보다 더 좋으며, 실온보다는 약 5 에서 저장하는 것이 더 외관, 클로로필, 아스코르빈산의 함량 유지면에서 더 좋은 것으로 판단된다.

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±1℃ for 12 hours. Green tea extracts improved the microbiological quality and showed antibacterial properties when they are added to chicken meat salad.

본 연구는 시가화지역 토지이용 및 녹지구조에 따른 온도변화를 파악하고자 강남구 내 시가화지역을 대상으로 44개소 조사지를 블록단위로 선정하여 실시하였다. 온도값은 1999~2002년까지의 Landsat TM 및 ETM+ 영상 6scene을 적용하였다. 도시온도변화에 대한 영향요인 분석결과 토지 이용유형은 그 자체로 도시온도변화의 중요 인자로 작용하지는 않는 것으로 판단되었으며 토양피복유형은 상관관계 분석결과 상관계수가 건폐율이 0.368(2001년 6월)~0.709(1999년 5월)로 양(+)의 상관관계에 있었으며 녹지율은 -0.551(2001년 6월)~-0.860(1999년 6월)으로 음(-)의 상관관계를 보였다. 녹지용적(녹지용적계수×100), 녹피율과 온도값과의 상관관계 분석 결과 녹피율과의 상관계수는 -0.549(2001년 6월)~-0.817(1999년 6월)의 범위이었으며 녹지용적은 -0.517(2001년 6월)~-0.882(1999년 6월)로 녹피율과 녹지용적 모두 각 온도값과 강한 음(-)의 상관관계를 보였다. 도시화지역 온도변화 예측모형 구축을 위한 회귀분석 결과 녹지용적이 설명 변수로 채택되었다.

복숭아혹진딧물의 섭식행동을 관찰하기 위해, 고추, 무, 배추, 가지, 참외 등 5종류의 기주식물에서 EPG기술을 이용하였다. 복숭아혹진딧물의 구침이 식물체 표면에 접촉된 후 전기적 연결이 일어나기까지 소요되는 시간과 맨 처음 potential drop이 일어나기까지 소요된 시간, 구침의 세포간극내에서의 활동에 의하여 일어나는 potential drop의 수, 전기적 연결신호가 나타난 시점부터 체관부를 섭식하는 순간까지 소요된 시간 등을 조사한 결과 Potential drop 수에서는 기주들 사이에 유의성 있는 차이를 나타내었다. 그러나 나머지 요인에서는 기주식물들 사이에 큰 차이를 보이지 않았지만, 참외나 배추보다는 고추, 무, 가지에서 즘 더 기주선호성과 관련된 섭식패턴들을 확인할 수 있었다.

This study was carried out to clarify the effect of addition of green tea powder on Dasik quality. The green tea powder was added as the ratio of 0%, 2%, 4%, 6% and 8%, respectively. The physio-chemical analysis and sensory test on the Dasik were performed. The flour and starch Dasik added to green tea powder showed lower moisture content compared to the non-added treatment, but the ash content was higher in the added Dasik. At the color test, Dasik of green tea powder showed lower L, a, and b value than the non-added treatment, respectively. These values were greatly decreased as the amount of green tea powder was increased. Addition of green tea powder had a tendency to show high hardness, cohesiveness, springiness, and gumminess but brittleness was low in the non-added treatment. Therefore, addition of green tea powder made Dasik texture more dense, and this tendency of texture was distinct at the flour Dasik compared to the starch Dasik. At the sensory test, surface color and green tea flavor were strong as the adding amount of green tea was increased, but sweetness was weak. There were not significant differences in the overall preference among 0%, 2% and 4% treatments, but the preference was greatly decreased from the above 6%. In conclusion, 4% addition of green tea powder would be the useful method to enhance quality of Dasik, and the flour Dasik showed better result than the starch Dasik.

This experiment extracted the natural green-tea using ethanol and obtained the refined oil component after filterated green-tea extract. This study tested the antimicrobial effect as characteristics experiment, and analyzed refined oil component with pH-meter and GC/MS. In the result of this experiment, it obtained the next conclusions. In the first result of extraction experiment, it could know that extraction ratio of refined oil component appeared about 9.0%. In the second result of characteristics experiment, it could certificate that in case of increasing the refined oil component in concentration of 100ppm and above, and according to passage of cultivation time, the number of S-aureus and E-coli in microbe decreased less and less. But in case of blank test not adding the refined oil component, the number of microbe increased more and more. In these phenomena, it could certificate that refined oil component of green-tea appeared antimicrobial effect against microbe. In the third result of instrumental analysis, refined oil component of green-tea appeared about 7.6 in 1% distilled water solution with pH-meter, and the aromatic components of benzene, bonyl acetate, campene, α,β,γ-pinnene etcs from refined oil component of green-tea was detected with GC/MS.

복숭아혹진딧물(Myzus persicae )의 성충 발육과 산자수를 , 상대습도 60-70%, 광주기 16L:8D 조건에서 조사하고 생명표를 작성하였다. 복숭아혹진딧물 성충은 까지 수명이 일로 온도의 상승에 따라 성충기간이 짧아졌으며, 산자수는 에서 40.8마리로 최고치를 보였으나 까지 산자수 차이에 유의성이 인정되지 않았다. 다만 에서는 8.4마리로 고온에 영향을 받은 것으로 보인다. 또한 복숭아혹진딧물 성충의 일일 산자수는 에서 5.1마리였고, 와 에서는 모두 2.8마리로 온도가 높거나 낮아지면서 일일산자수가 적어졌다. 온도별 총 산자수를 이용하여 작성한 산자 모형을 보면 에서 51.0마리로 최고값을 보인다. 또한 약충 발육시 사망률과 성충 수명, 산자수를 이용하여 생명표를 작성하였는데 복숭아혹진딧물은 Ro가 에서 36.5, 은 0.4, Dt는 1.6, 기간증가율은 1.5, 세대기간은 8.1로 가 복숭아혹진딧물 증가에 가장 적합한 온도로 나타났다.