higher temperatures, dry wood decomposes thermally into
volatile matter and char (fixed carbon). Volatile matter released from the solid fuel forms
flame
around
char
by
combustion.
Char
is
the
black
solid
residue
which
glows
red
during combustion. Char is mostly carbon, while volatile matter is a mixture of various
spe
Yeast 효모
Eukaryotic micro-organisms
classified in the kingdom Fungi
With 1,500 species currently
Most reproduce asexually by
mitosis 체세포분열
or budding 출아
Unicellular 단세포동물
The size typically measuring
3-4㎛ in diameter
Yeast 효모
Fermentation
Sacchromyces cerevisiae
Also extremely important as a model
organism in modern cell biology
Socioeconomic Factors
No significant differences were found between cases and controls on most of the variables.
employment groups (p = 0.029)
meat consumption (p = 0.012)
chicken consumption (p = 0.034)
Malnutrition
세포매개면역을 저하시킨다.
higher point prevalence of infection in undernourished patients or community dwellers
worse and more frequent complications of infect
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
To stop or greatly slow down spoilage of food
Preventing
the growth of bacteria, fungi, and other micro-organisms
the oxidation of fats which cause rancidity
natural aging and discoloration
Drying, freezing, vacuum-packing, canning, pickling, salting, smoking, food irradiation, and adding preservatives, etc.
Various food-spoilage micro-organisms leads development of various modern techn