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 한다는
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
inhibiting the growth of food-spoilage micro-organisms, which covers most of the food preservation technologies. Various modern technologies are applied to inhibit the growth of micro-organisms in food product as various food-spoilage micro-organisms are exit. Consequently, the techniques are so complicated and diverse to state in one paragraph. This report divides the methods into several catego
top layer
A. use to thermal pressing machine for coating
Reliability of the methods
Our product processing techniques are based on exiting patent:
Fig2. ‘Anti - insect wall paper’
4. Processing
1. Functional substance(Adhesive) manufacturing
Fig3. Anti-insect adhesive manufacturing process
1) Copolymerization of vinyl acetate and Butyl acrylate
Inhibition of spoilage lactic acid bacteria(LAB) by lysozyme during wine alcoholic fermentation
LAB culture; Lactobacillus kunkeei, Lactobacillus brevis,
Pediococcus parvulus, and Pediococcus damnosus.
Lysozyme did not have any negative impact on yeast growth and sugar reduction
Very effective in inhibiting the growth of all four LAB cultures investigated
The acetic acid product