• Journal of Environmental Science International
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• v.17 no.12
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• pp.1353-1361
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• 2008

Quality control of Argo(Array for Real-time Geostrophic Oceanography) data is crucial by reason that salinity measurements are liable to experience some drift and offset due to biofouling, contamination of sensor and wash-out of biocide. The automated Argo real-time quality control has a limit of sorting data quality, so that WJO program is adopted as standardized method of Argo delayed mode quality control (DMQc) in the world that is a precise quality control method. We conducted DMQC on pressure, temperature and salinity measured by Argo floats in the Pacific Ocean including expert evaluation. Particularly, salinity data were corrected using WJO program. 4 salinity profiles of Argo delayed mode were compared with nearby in situ CTD data and other Argo data in deep layer where oceanographic conditions are stable in time and space. The differences of both salinities were lower than target accuracy of Argo. As compared with the difference of salinities before DMQC, those after DMQC decreased by 60-80 percent. Quality of delayed mode salinity data seemed to be improved correcting salinity data suggested by WJO program.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.9 no.4
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• pp.204-211
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• 2004

Autonomous profiling CTD floats are a useful tool for observing the oceans. We, however, cannot perform post-deployment calibration of the CTD's attached to the floats, and the assessment of the accuracy and stability of the profile data from the floats is one of the important issues in the delayed mode quality control of the profiles. Variations in salinity in the intermediate level of East Sea is comparable to the accuracy of salinity data required by the international Argo Program, which is 0.01. Therefore, we can assess the credibility of salinity data from the floats deployed in the East Sea using three independent methods while considering the East Sea as a salinity calibration bath. The methods utilized here are 1) comparison of high quality CTD data and float data obtained at similar locations at similar time, 2) comparison of float data obtained at similar locations at similar time, and 3) investigation of long term stability and accuracy of salinity data from parking depths. All three methods show that without any calibration, the salinity data satisfy the accuracy criterion by the Argo Program. While assuming that the intermediate level temperature in the East Sea is as homogeneous as the salinity, we have applied the three methods to temperature data. We found that the accuracy of temperature reading is 0.01$^{\circ}C$, which is about twice larger than the requirement by the Argo Program, 0.005$^{\circ}C$. This does not mean that the temperature readings are inaccurate, because the intermediate level temperature does vary spacially and temporally more than the accuracy interval required by the Argo Program. If we take into account the variation in the intermediate level temperature, the accuracy of temperature data from the floats is not significantly different from that proposed by the Argo Program. Therefore, one could use both temperature and salinity profiles from the floats assessed in this study without calibration.

• The Korean Journal of Food And Nutrition
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• v.14 no.4
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• pp.346-354
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• 2001

Physicochemical properties of dough and bread supplemented with onion (Allium cepa L.) powder were investigated. Farinographic characteristics of dough showed that addition of onion by 2% and 4% increased water absorption, however, as the onion added more the water absorption decreased. Addition of 2% onion delayed time for development of dough a little, while more than 4% onion shortened the development time significant1y. A reduction in stability and an Increase in weakness of dough were observed by addition of onion. Addition of onion powder resulted in a reduction of extendibility and an increase in resistance to extension of dough as measured by extensograph. Amylographic analysis showed that addition of onion increased gelatinization temperature and decreased maximum viscosity. Moisture content, baking loss, height and volume of bread tended to decrease with the addition of onion powder. Lightness of bread crust and crumb decreased as the onion powder added more, while redness and yellowness increased. Bread tilth onion powder had mode free amino acid. especially, Arginine. aspartic acid, glutamic acid and alanine, than control. The addition of onion hardness of bread increased, but springiness decreased as the onion added more. Sensory evaluation of bread indicated that addition of 2% and 4% onion powder enhanced springiness, mouth feeling, appearance, hardness, moistness and overall acceptability.