1. Introduction
1) Definition of preservation and food-spoilage micro-organisms
Food preservation is the process of treating and handling food to stop or greatly slow down spoilage (loss of quality, edibility or nutritive value) caused or accelerated by micro-organisms. Some methods, however, use benign bacteria, yeasts or fungi to add specific qualities and to preserve food (e.g., cheese, wine
2. Important Characteristics of TiO2
(1) Photocatalystic Character
- If the light energy is irrigated at TiO2, the catalyst which absorbed the light energy will activate so it oxidize and restore aspirates.
(2) Characteristic of Ultra-hydrophile
- Ultra-hydrophile is the status that befit with the surface of the material such as glass.
For many of Materials, if we drop water, it ma
Fermentation process of cheonggukjan
Soybeans 10 to 20 hours in the hot water
and put the litter
↓
After cooling, place a warm place until 60 ℃
↓
Bacillus bacteria causes fermentation by breeding
⇛ Composition of soybeans becomes changed by
Bacillus subtilis(natto), Bacillus licheniformis,
Bacillus megaterium
Changing of ingredient - PH
By Bacillus subtilis p
Stomach
Hydrochloric acid
Prepares protein for digestion
Activates enzymes
Pepsin
Begins protein digestion
Gastric lipase
Some fat digestion
Gastrin (hormone)
Stimulates gastric secretion and movement
Intrinsic factor
Needed for absorption of vitamin B12
Small intestine
Sections of small intestine
Duodenum, jejunum, ileum
Digestion
Bicarbonate neutralizes stomach acid
Pancreatic