[미생물학] Aseptic Technique and Transfer of Microorganisms

of various vegetable seedsresponsive - high enzyme activitysensitive - temperature change1pancreas lipase2Milk lipase3Vegetable lipaseMold lipase from Mucor , Aspergillus, Rhizopus delemar, Rhizopus japonicus Virus lipasefrom Chromobacterium viscosum, Psuedomonas fluorescence.strong on heat.Yeast lipasefrom Candida rugosasensitive - temperature change4Microorganism lipaseEster transfer reactionTo produce specially the functional properties of fat and oil, Enzymatic engineering techniques are introduced in transesterification reaction of raw fat and oils. By introducing E

technique을 통해서 빗물 속에 있는 균의 수를 셀 수 있었다. 또한 Escherichia coli의 OD값을 구하고 박테리아의 생장곡선과 generation time을 구할 수 있었다. 이 과정에서 희석하는 과정이 중요하다는 것 또한 깨달을 수 있었고 전체적으로 미생물의 수를 센다는 것이 다른 특징들을 조사하기에 앞서서 기본적으로 전체적인 성장에 대해 알 수 있는 중요한 특성인 것을 느낄 수 있었다.일반 미생물학 실습실험 보고서#3목 차□ Subject: Enumeration of Microorganisms□ P

transfer of the compounds.* Thermo-dissociation method *The method that dissociate the water molecule directly with the very high temperature about 2500℃ But it has difficulties of design of high-temperature device, extraction of hydrogen which is made in too high temperature. The method of store technique of the hydrogen & the introduction abouta research and development present conditionThe method of store technique of the hydrogenCurrently the store of the hydrogen does in most gas condition. For filling up much hydrogen in the limited container, it is used 15 to 20 MPa high pressur

Global Issue: Proliferation of WMDTable of Contentsⅰ. What are the Weapons of Mass Destruction? ⅱ. What are the Conventional Weapons? ⅲ. What Causes Proliferation of WMD? ⅳ. Destructive Power of Biological Weapons ⅴ. Destructive Power of Chemical Weaponsⅵ. Destructive Power of Nuclear Weapons - North Korea ⅶ. Future Outlook if Proliferation of WMD Continues ⅷ. Ways to Prevent Proliferation of WMD― Arms Control and Disarmament ⅸ. World Peace through Disarmament Solution ⅹ. Other Treaties and Conventions Related to Arms Control ⅺ. Export Control Regimes ⅻ

of oxygenModified atmosphere packagingAddition of mixtures of CO2 O2,NO2Additions of preservativesTechnologies that inactivate microorganisms in foodsHeating PasteurizationSterilizationRestriction of microorganisms access to foodsPackagingAseptic processinCHANGES IN CONSUMER’S DESIRESCHANGES IN PRESERVATION METHODSIntroduction4) Background of preservationHigher quality and freshness More naturalNutritionally healthierLess severe or “minimal” preservation and processing methodsReduction in the intrinsic preservation of foods Emerging Preservation1) IntroductionNew