레포트 (31)
Factors That Influence Enzyme Activity
Report-Factors That Influence Enzyme Activity실험A. preparation of an enzyme extract-5g의 감자를 증류수와 pH 7 buffer 약 20ml, 증류수 5ml를 각각 넣고 잘 으깸.실험C. substrate concentration왼쪽에서부터 카테콜 1ml,2ml,4ml,5ml를 넣고 potato extract 2방울씩 넣고 증류수를 첨가해서 10ml로 맞춘결과.카테콜의 양이 많을수록 색의 변화
3페이지 | 2,000원 | 2015.07.17
[식품공학] 비가열 처리 채소류 음료 제조 공정 연구(영문)
activity of microorganism and enzymeMotive of the researchEurope, US, Japan, China – Activation of application about ‘non-heating process’ through development of the efficient pressure systemExamination about using possibility of high pressure which can promote the quality improvement by microorganism, enzyme activation, fresh flavor, color, functional matter above 500MPa Goal of the re
31페이지 | 1,900원 | 2012.08.16
[식품과 영양]The Human Body-From Food to Fuel(영문)
enzymesPutting It All Together: Digestion and AbsorptionMouthEnzymesSalivary amylase acts on starchLingual lipase acts on fatSalivaMoistens food for swallowingEsophagusTransports food to stomachEsophageal sphincterPutting It All Together: Digestion and AbsorptionStomachHydrochloric acidPrepares protein for digestionActivates enzymesPepsinBegins protein digestionGastric lipase
18페이지 | 1,700원 | 2010.08.26
enzyme activity. The advantege of this method is that it help extend expiration date of Makkoli to triple. ∘ Raw-rice Fermentation : It is restored of traditional brewing traditional wine technique. Brewing in this way, it doesnt need to steam rice so that keeps nutritions from destruction. And with this method helps to reduce the chances of demolishing essential amino acids. This method is a
10페이지 | 1,100원 | 2011.11.17
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