• Title/Summary/Keyword: 양조

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Tracking of an Individual Fish by Use of the Ultrasonic Tag (초음파표식에 의한 단체어의 행동 추적)

  • 신형일
    • Journal of the Korean Society of Fisheries and Ocean Technology
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    • v.25 no.2
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    • pp.54-60
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    • 1989

  • This paper described on the tracking of an individual fish at the fishing ground of set net by use of a small ultrasonic fish tag. The apparatuses used were composed with a tag, three receivers and two time-interval counter oscilloscope. A pulsed ultrasonic transmitter tag fitted to back of a dorsal fin of a yellowtail specimen, Seriola quinqueradidta TEMMINCK et SCHLEGEL is tracked by measuring differences in the time of arrival of the acoustic pulses at an arrangement of three receivers in the freeding tank. The successive positions of the fish were calculated from the differences in the received time of the signals. A fish carying the tag was tracked in the fishing ground of set net by use of the hydrophone and Loran-C. The results of the tests showed that this method gave good positional information to track the movement of an individual fish in the fishing ground of set net.

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Studies on the Malic Acid Degradation in Wine by Yeast (Part 2) Zymologic Characteristics of Schizosaccharomyces japonicus var. iaponicus (효모에 의한 과실주중의 감산효과에 관한 연구 (제2보) Schizosaccharomyces japonicus var japonicus의 양조학적 성질)

  • 유대식
    • Microbiology and Biotechnology Letters
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    • v.6 no.1
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    • pp.27-31
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    • 1978

  • The malo-alcoholic fermentation characteristics of Schiozaccharomyces japonicus var. japonicus which was freshly isolated from strawberry were studied. A good assimilation of malic acid by the strain was observed under the following conditions：pH 4.2∼4.8, alcohol content less than 12％, sulfur dioxide concentration less, than 150 ppm, and less than 0.01％ of Mn$\^$2＋/ as MnSO$_4$. The strain could remove 0.3％ of malic acid completely in 6 days under stationary culture at 30$^{\circ}C$. Shaking the culture could promote growth of the strain but did not affect on the malo-alcoholic fermentation.

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