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
Introduction
Mad for Garlic
Time 선정 세계 10대 건강식품
가식부분의 수분 79%, 연간 공급 가능한 채소
우리나라 국민 식생활에 꼭 필요한 조미료
Garlic’s History
고조선의 건국 신화: 곰이 인내하며 먹어 여자가 되었다는 신화의 의미
본초강목: 강장, 강정, 정장, 변비 ,식욕증진, 보온, 항균, 구충,
toxic substances using cases of TiO2’s function of removing toxic substances
i. Paper:
1. Formation of Antibacterial Film dried at Room Temperature using nano-sized TiO2 Particle
2. Degradation of Atrazine and Reduction of Acute Toxicity using TiO2 Photocatalysis
3. Research Paper : A Study on the Degradation of Parathion and Reduction of Acute Toxicity in Solar TiO2 Photocatalysis
4)
toxic, and expensive.
For every new person started on treatment in 2006, approximately 6 new infections occurred.
Sexual transmission
Abstinence, reduced sexual partners
Condoms- 80-90% protection with proper&consistent use
Male circumcision- 50-60% reduction in female to male transmission
Control sexually transmitted infections – reduce co-factors that facilitate transmission
toxic equivalent factors)라 한다. 이 계수들은 독성 평가 연구결과에 따라 개정이 계속되고 있으며 나라별 로 약간의 차이가 있는데 현재 가장 많이 이용되고 있는 것은 나토(NATO)국가들의 공동연구에 의한 International-TEF이다. 이와 같이 환산한 농도를 TCDD독성등가 환산농도 (TCDD equivalant, TEQ:Toxic Equivalents)라