Effects;
Collagen systhesis
Antioxidant
Help to absorb Fe.
Prevent disease ,antiagying
RI(recommended Intake) : 100mg/day
UL(Upper intake Level); 2000mg/day
>megadose;; diarrhea , kidney stone
<중 략>
At low pH, reduction of ferric tripyridyl triazine (Fe III TPTZ) complex to ferrous form(which has an intense blue colour) can be monitored by measuring the change inabsorption at
ㆍTemperature : 20~25℃
ㆍConduct : 97% N2 : 3% H2 mix using 99.995% pure gases
ㆍ Solutions were purged with O2-free N2 that stored in the chamber
for 5 days
ㆍ Stock solution of 0.250M Fe(Ⅱ) wrapped with aluminum foil.(<pH 1.0)
ㆍ With other samples(contained Fe (III)) ) prepared inside the chamber
for at least 5days
ㆍ Fe(Ⅱ) stock solutions were calibrated by
military base
Layer : contaminated layer on the ground
water surface
Concentration reductions and constituent concentrations are difficult to achieve.
May not be effective for high constituent concentrations
Presence of significant heavy metal concentrations may inhibit microbial growth.
Volatile constituents tend to evaporate
Requires a large land area
of the questions to be solved in order to avoid errors in the characterization of biological agents, being necessary to identify and detach the frequency shifts coming from the added mass and the stiffness changes.[10]
When working in the dynamic mode, the resolution of the system, Df, is determined by the quality factor, Q, following the expression △f=f/Q. The quality factor quantifies the
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