• Journal of Korea Entertainment Industry Association
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• v.13 no.4
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• pp.39-51
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• 2019

This study was tested on Ratafia Champagne Trouillard 1947 of old fortified wine and analyzed differences from existing wines. Old fortified wine in Champagne, France and blanding is Pinot Noir, Chardonnay and Pinot Meunier. Alcohol level is 18% and test date is Feb. 15-21, 2019(six days of decanting period/15 p.m. on the last tasting day). Tester is composed of one FICB grand commander one KOV Finland commander. The wine opening was tested for two blades after wire removal and the decanting time was applied to the calculation formula of 2019(this year)-1947(vintage year)/12=6 days set in this study. Aroma smelled like cherries, fruits, soy sauce and licorice and bouquet was identified in five stages. The first stage was presented with the smell of pot, the second stage was light coffee, the third stage smell of fruit and flowers, the fourth stage smell of wild honey and the fifth stage smell of refined brandy. Then, the test was analyzed in seven stages. This study has the following implications: First, the new concept of old wine was applied to fortified wine. Specific computational formulas for the decanting period were derived. The decanting presented five steps of aromas and bouquet. Wine testing has been expanded from the previous five to seven levels. A new taste of Champagne old fortified wine was analyzed.

• Journal of Korea Entertainment Industry Association
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• v.13 no.3
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• pp.27-41
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• 2019

The study tested the old wines of Château Latour 1953 and tried to analyze the differences from the old wines. Even if not the great vintage, the quality change of old wine gives a new flavor, so it requires analysis results from empirical concepts, decanting, and testing. Based on the analysis results, the government wanted to re-evaluate the old wine and give consumers joy and implications for the wine. The wine to be studied is Château Latour 1953 and is an old wine from the French province of Pauillac. Wine blending is known to be 75% of cabernet sauvignon, 20% of melot, 4% of cabernet franc and 1% of petit verdot. The alcohol level is 13% and the test date is July 2-7, 2018(decanting period 5.4 days/15:00 p.m. on July 7). The testing site was a wine cafe in Daegu City, and the tester consisted of one FICB Korean grand commander and one KOV Finland commander and selected Japchae of Korean food as a mariage. The ullage of Chateau Latour 1953 was 3.0cm and was set up for one month for testing. Decanting time was applied to the calculation formula 2018(current year)-1953(vintage year)/12=5.4 days, which was investigated in this study. Aroma smelled of cork, old grapes, tobacco, leaves and leather, the bouquet was identified in five stages, and the testing was analyzed in seven stages.

• Journal of Korean Society on Water Environment
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• v.36 no.6
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• pp.535-545
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• 2020

This study aims to conserve and monitor energy use in public sewage treatment plants by utilizing data from the SCADA system and by controlling the aeration rate required for maintaining effluent water quality. Power consumption in the sewage treatment process was predicted using the equipment's uptime, efficiency, and inherent power consumption. The predicted energy consumption was calibrated by measured data. Additionally, energy efficiency indicators were proposed based on statistical data for energy use, capacity, and effluent quality. In one case study, a sewage treatment plant operated via the SBR process used ~30% of energy consumed in maintaining the bioreactors and treated water tanks (included decanting pump and cleaning systems). Energy consumption analysis with the K-ECO Tool-kit was conducted for unit processing. The results showed that about 58.7% of total energy consumed was used in the preliminary and biological treatment rotating equipment such as the blower and pump. In addition, the energy consumption rate was higher to the order of 19.2% in the phosphorus removal process, 16.0% during sludge treatment, and 6.1% during disinfection and discharge. In terms of equipment energy usage, feeding and decanting pumps accounted for 40% of total energy consumed following 27% for blowers. By controlling the aeration rate based on the proposed feedback control system, the DO concentration was reduced by 56% compared pre-controls and the aeration amount decreased by 28%. The overall power consumption of the plant was reduced by 6% via aeration control.

• Culinary science and hospitality research
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• v.10 no.1
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• pp.64-81
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• 2004

Recently, the demand for utensils related to wine business has been growing from the wine consumers in Korea in order to enjoy flavor of wine more profoundly. This study propose a theory about the five senses that had been issued frequently in wine world attracting an attention of ever-changing food culture. In addition, it is to help sommeliers and devotes to learn the knowledge about the wine. To fully appreciate the different grape varieties and the subtle characteristics of wines, it is essential to have a glass with shape if fine-tuned for the purpose. The shape is responsible for the quality and intensity of the bouquet and the flow of the wine. This study has been performed with Riedel glass that has been appreciated as one of the finest wineglass in the world to investigate the effect of glass to the wine tasting. This study should be followed by further study with other tasting glass such as INAO and Le Taster glass to be generalized. The study is also needed about not only wineglass but wine accessories such as cork-screw, decanting and wine cooler.

• Journal of radiological science and technology
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• v.5 no.1
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• pp.55-62
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• 1982

Measurement of triiodothyronine($T_3$) concentration is useful for the diagnosic and treatment of thyroid gland diseases. Fundermental studies of measurement of $T_3$ concentration by radioimmunoassay were performed and values determined by commercially available kit, Coat-A-Count, Diagnostic Products Corporation. The optimal utilization of the radioimmunoassay in measuring $T_3$ concentrations is dependant not only on high quality performance of the assay, but also on their appropriate application to the clinical situation. These are several aspects that must be considered in every individual case. These include factors such as accurate pippeting in reagent preparation in the assay and through decanting to remove all visible moisture after incubation steps and so forth. In attempt to assess quality control of the radioimmunoassay of serum $T_3$, serum pools with high, medium, low $T_3$ concentrations were assayed for each of 5 samples. The results obtained with this study were as follow: 1. The coefficient of variation(C. V.) for the standard curve ranged between $0.2{\sim}3.5%$. 2. It was necessary that both incubation time and temperature should correctly be maintained all the in the assay performance. 3. The precison with the $T_3$ RIA procedure was good. 4. The measured values of serially diluted serum $T_3$ concentration with Ong/dl standard solution was proportional to the predicted values. However dilution curve of distilled water was not strait. 5. Calculated $T_3$ values of patient serum in normal group was $107.8{\pm}25.90ng/dl$ in male patient and $127.29{\pm}24.08ng/dl$ in female patient.

• Journal of Environmental Science International
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• v.13 no.3
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• pp.245-250
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• 2004

The SBR(Sequencing Batch Reactor) process is ideally suited to treat high loading wastewater due to its high dilution rate. SBR operates by a cycle of periods consisting of filling, reacting, settling, decanting and idling. The react phases such as aeration or non-aeration, organic oxidation, nitrification, denitrification and other bio-logical reactions can be achieved in a reactor. Although the whole reactions can be achieved in a SBR with time distributing, it is hard to manage the SBR as a normal condition without recognizing a present state. The present state can be observed with nutrient sensors such as ${NH_{4}}^{+}-N$, ${NO_{2}}^{-}-N$, ${NO_{3}}^{-}-N} and ${PO_{4}}^{ 3-}-P.$ However, there is still a disadvantage to use the nutrient sensors because of their high expense and inconvenience to manage. Therefore, it is very useful to use common on-line sensors such as DO, ORP and pH, which are less expensive and more convient. Moreover, the present states and unexpected changes of SBR might be predicted by using of them. This study was conducted to get basic materials for making an inference of SBR process from ORP(oxidation reduction potential) of synthetic wastewater. The profiles of ORP, DO, and pH were under normal nitrification and denitrification were obtained to compare abnormal condition. And also, nitrite and nitrate accumulation were investigated during reaction of SBR. The bending point on ORP profile was not entirely in the low COD/NOx ratio condition. In this case, NOx was not entirely removed, and minimum ORP value was presented over -300mV. Under suitable COD/NOx ratio which complete denitrification was achieved, ORP bending point was observed and minimum ORP value was under -300m V. Under high COD/NOx ratio, ORP bending point was not detected at the first subcycle because of the fast denitrification and minimum ORP value was under -300mV at the time.

• Journal of the Korean Professional Engineers Association
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• v.17 no.3
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• pp.22-31
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• 1984

Sardine ant mackerel so called dark muscled fish have been underutilized due to the disadvantages in bloody meat color, high content of fat, and postmortem instability of protein. Recent efforts were made to overcome these defects and develope new types of product such as texturized protein concentrates and dark muscle eliminated minced fish. Approach of this study is based on the rapicl dehydration of foamed fish-starch paste by dielectric heating. In process comminuted sardine meat was washed more than three times by soaking and decanting in chilled water and finally centrifuged. The meat was ground in a stone mortar added with adequate amounts of salt, foaming agent, and other ingredients for aid to elasticity and foam stability. The ground meat paste was extruded in finger shape and heated in a microwave oven to give foamed, expanded, and porous solid structure by dehydration. Dielectric constant ($\varepsilon$′) and dielectric loss ($\varepsilon$") vcalues of sardine meat paste were influenced by wavelength and moisture level. Those values at 100KHz and 15MHz were ranged 2.25∼9.86 ; 2.22∼4.18 for $\varepsilon$′ and 0.24∼19.24 ; 0.16∼1.25 for $\varepsilon$", respectively, at the moisture levels of 4.2∼13.8％. For a formula for fish-starch paste preparation, addition of 20∼30% starch (potato starch) to the weight of fish meat, 2∼4% salt, and 5∼10% soybean protein was adequate to yield 4∼5 folds of expansion in volume when heated. Addition of egg yolk was of benefit to micronize foam size and better crispness. In order to provide better foaming and dehydration, addition of 0.2∼0.5% sodium bicarbonate foaming agent, was proper to result in foam size of 0.5∼0.7mm and foam density of 200∼400/$\textrm{cm}^2$ which gave a good crispness.

• 한국해양학회지
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• v.1 no.1_2
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• pp.14-21
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• 1966

A phytoplankton study in the Korean waters has been commenced from 1964 as parts of the primary production studies in the Korean waters and the cruise for the cooperative studies of the Kuroshio from 1965 to 1968. Samples are taken by dipping 300-500 ml of sea water from the surface, and then fixed by adding neutralized formalin. The phytoplankton identification and cell counts are made on samples carefully after concentrated by decanting and centrifuging in the laboratory. This report deals with the surface phytoplankton obtained during the period of August 14-27, 1965 at twenty-three stations in the Korea Strait. Fifty nine species in seventeen genera of diatoms are detected from the samples collected at the stations. Among them seven species in five genera are considered to be purely neritic or cold water species and eight species in four genera are oceanic species of the Kuroshio. The highest phytoplankton standing crops are found in the sea area neighboring coastal waters of southern Korea, and the species distribution show anomalies in normally oceanic species being confined to neritic waters. There are distinct genera compositions of eastern, western and intermediate sea areas in the Kore Strait.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.15 no.4
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• pp.283-290
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• 1982

Sardine and mackerel so called dark muscled fish have been underutilized due to the disadvantages in bloody meat color, high content of fat, and postmortem instability of protein. Recent efforts were made to overcome these defects and develope new types of product such as texturized protein concentrates and dark muscle eliminated minced fish. Approach of this study is based on the rapid dehydration of foamed fish-starch paste by dielectric heating. In process comminuted sardine meat was washed more than three times by soaking and decanting in chilled water and finally centrifuged. The meat was ground in a stone mortar added Ivith adequate amounts of salt, foaming agent, and other ingredients for aid to elasticity and foam stability. The ground meat paste was extruded in finger shape and heated in a microwave oven to give foamed, expanded, and porous solid structure by dehydration. Dielectric onstant $(\varepsilon')$ and dielect.ic loss $(\varepsilon")$ values of sardine meat paste were influenced by wavelength and moisture level. Those values at 100 KHz and 15 MHz were ranged 2.25-9.86; 2.22-4,18 for E' and 0.24-19.24; 0.16-1.20 for E", respectively, at the moisture levels of $4.2-13.8\%$. For a formula for fish-starch paste preparation, addition of $20-30\%$ starch (potato starch) to the weight of fish meat, $2-4\%$ salt, and $5-10\%$ soybean protein was adequate to yield 4-5 folds of expansion in volume when heated. Addition of e99 yolk was of benefit to micronize foam size and better crispness. In order to provide better foaming and dehydration, addition of $0.2-0.5\%$sodium bicarbonate, foaming agent, was proper to result in foam size of 0.5-0.7 mm and foam density of $200-400\;/cm^2$ which gave a good crispness. Heating time was depended upon the moisture level of fish-starch paste. For a finger shaped paste (1.0cm. $D\times10cm.L$) heating for 150-200 sec. in a microwave oven (700W. 2.45GHz) was sufficient to generate foams, expand, and solidify the porous structure of fish-starch paste. When the moisture content was above $55\%$ browning and scorching was deepened due to over-expansion and over-heating whereas the crispness was hardened by insufficient expansion at lower moisture content. In quality evaluation of the product, chemical composition of $30\%$ starch and $3\%$ salt added product was moisture $8.8\%$, lipid $2.4\%$, carbohydrate $46.7\%$, protein $36.1\%$, and ash $6.0\%$. Eleven membered panel test evaluated that fish-starch paste was acceptable in color, crisp-ness, taste, except a trace of fishy odour which could be masked by the addition of spice extracts.