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 prevent silicon from agglomerating
→ should cool the solid quickly
Rapid cooling
→ large thermal gradient in crystal
Postulate K=20W/m K
Diameter of wafer: 10-20 cm
L (latent heat of fusion) = 340 cal/g
Temperature gradient in silicon CZ (dT/dx) : 100°C/cm
system
(Gear 방식으로 Cam 방식보다 Pulse가 적다.)
c. 가동이 쉽고 여러 용매 사용 가능.
d. Isocratic에서 Gradient까지 사용.
e. 내구성이 우수.
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HPLC grade solvent가 물인경우 18 mega ohm이상.
Low Viscosity
용매간 섞임성. (miscibility No. 차가 15미만 )
이동상은 고정상을 변화시키면 안된다.
분리코자 하는 시료
Abstract
Bioethanol is one of the alternative sources of oil resources which received attention with biodiesel. Many countries produce bioethanol from food sources such as corn and sugarcane, but it causes food-energy conflicts and farmland problem. So it needs to focus on new biomass which is sustainable, renewable, cost-effective and do not occurred any conflicts. Algae are one of the bioma
다. Amino Acid의 Titration과 pH buffer 작용
Amino Acid를 NaOH와 같은 염기로 Titration을 하여 얻어지는 Titration Curve는 적정하는 Amino Acid의 pH buffer 작용을 잘 설명해 준다.
즉 Amino Acid의 Carboxyl기는 Weak Acid이므로 NaOH-와 같은 Strong Base와 반응하면 일정한 pH 범위 내에서 큰 pH 변화를 일으키지 않는 pH Buffer 작용을 한