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
① Contraction with “not”
(3) a. He shouldn’t see her.
b. *He worksn’t with her
→ Main verbs cannot contract with not.
(4) a. He may not come.
b. *He mayn’t come.
c. We shan’t be very long.
d. We won’t be very long.
→ May cannot contract with not.
Shan’t exists only in British English.
② Subject-aux inversion in yes/no questions &
tag questions
High-temperature decomposition
High-temperature splitting of water occurs at about 3000 °C. At this temperature, 10% of the water is decomposed and the remaining 90% can be recycled. To reduce the temperature, other processes for hightemperature splitting of water have been suggested:
▸Thermo-chemical cycles.
▸Hybrid systems coupling thermal decomposition and electrolytic
medium을 통해 처리하여 식품의 형태적 변형과 손상을 주지 않고 식품 저장성과 안정성을 높게함
② 원치 않는 병원성 미생물과 bio process작용, enzyme을 저해하여 식품의 질 향상
1. Pressure vessel(chamber) + its closure
2. Pressure generation system (pump)
3. Temperature control device
4. Fluid handling system
high resting pulse은 특히 the heart, the brain and kidneys등에 노화를 촉진한다.
Recent work suggests that a high pulse pressure is an important risk factor for heart disease.
A meta-analysis in 2000, which combined the results of several studies of 8,000 elderly patients in all, found that
a 10 mm Hg increase in pulse pressure increased the risk of major cardiovascular compl