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하유미 ( Yoo Mi Ha ),김동엽 ( Dong Yeob Kim ),구경희 ( Kyung Hee Gu ),황동규 ( Dong Kyu Hwang ),박희령 ( Hee Ryung Park ),윤성진 ( Seong Jin Yun ) 한국환경복원기술학회(구 한국환경복원녹화기술학회) 2011 한국환경복원기술학회지 Vol.14 No.1
This study was carried out to investigate the effects of soil depth and planting density on the growth of lettuce, crown daisy, and strawberry on a rooftop condition using artificial soil as a growth media. The vegetable crops showed better growth for plant height (cm), plant width (cm), plant fresh weight (g), and Fo, Fm and Fv/m on 20cm depth soil than 10cm depth soil except strawberry. Planting density of 16/m2 and 64/m2 did not show significant differences on the growth of the crops. Soil moisture content and EC were low for 10cm depth soil in lettuce plots, whereas there was no significant differences on soil moisture and EC between two soil depth in strawberry plots. Hunter``s L, a, and b values showed the leaf color of lettuce dark green on 20cm depth soil and reddish on 10cm depth soil. Results showed that soil depth suitable for crop growth on rooftop conditions was 20cm rather than 10cm. Growth response of the crops showed no significant difference between 16/m2 and 64/m2, indicating that planting density of 64 plants/m2 could be practiced on rooftop conditions. Lettuce growth rapidly changed in control treatment in which leaves were not pinched out, while slowly changed in plants which leaves were periodically pinched out. In the case of control plot, it was impossible to harvest because withering of lower leaves after blossom on June 22. The plant of crown daisy in which pinching was not conducted, blossomed on June 7, and the plants were removed since its aesthetical value was lost. Strawberry seemed to be a suitable vegetable crop for rooftop conditions based on its high covering rate and extended growth period until late October. The soil depth 20cm and planting density 64 plants/m2 were suitable for vegetable crops on green roof system using artificial soil.
재래시장 활성화를 위한 u-Market 시스템 아키텍처 설계 및 시스템 개발
김재경(Jae Kyeong Kim),최일영(Il Young Choi),채경희(Kyung Hee Chae),김혜경(Hyea Kyeong Kim),지용구(Yong Gu Ji),정혜정(Hye Jung Jung) 한국지능정보시스템학회 2008 지능정보연구 Vol.14 No.2
Traditional market which is characterized by the folksy retailing market has lost its competitiveness rapidly due to the emergence of the Internet and the change of customer’s purchasing behavior. The recession of the traditional market contracts the regional economy. We suggest a u-Market, a traditional market with ubiquitous computing capability, to revitalize traditional market. The suggested u-Market system applies ubiquitous computing technologies characterized by communications between customers and objects without limitations of time and location. The proposed u-Market system offers location information and specific contents of traditional market to customers. Furthermore, u-Market system recommends the store and product list that customers are likely to visit and purchase based on their contexts, so they can save their time and effort to search the products or contents.
김순동,서정식,상채규,구경희 효성여자대학교 새마을연구소 1984 새마을硏究論文集 Vol.4 No.-
This study was carried out to improve the utility of persimmon fruit by lactic acid fermentation and drying. A strain of Streptococcus lactis was used in the fermentation. The changes in acidity, pH, number of microorganism, and the content of sugar, lycopene and tannin were determined during fermentation. Color of the fermented persimmon was checked by using a colorimeter, while quality of persimmon was evaluated by sensory test. The optimum temperature for lactate fermentation was at 25℃ showing on acidity of 50mg lactate per 100g fresh weight, when 10^7 cells per ml(1% inoclum)of Streptococcus lactis was added as the starter. By sterilization at 1kg/cm^2 for 15 minutes, the fruit was coagulated and colored reddish. The loss of brix degree was 2.3%. The content of fructose was increased while sucrose and glucose 23%, respectively. The rate of tannin and lycopene loss were 32% and 23%, respectively. Tannin slightly inhibited growth of the microorganism. Optimum temperature for drying of fermented fruit was at 60℃ with little variation in color. The fermented and dried persimmon was better in texture and taste than the raisin. From above results, it was clear that quality of persimmon fruit such as texture, and storage characteristics can be improved by lactate fermentation and drying.