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
4. STRUCTURE DESIGN
4.1. Wing structure
Wing structure
The wing on the plane is a part that the highest load take. The large bending moments especially act on the point near the root of wing. Also, we should consider the number of spar, rib, position, skin thickness and taper ratio.
I Beam shape
4.2. I Beam
Beam theory shows that the I-shaped section is a very efficient form f
2. 2. Extraction
After the fermentation, the microorganisms(Alcaligenes latus) are filled with PHB in their body. These PHBs have to be separated from microorganisms to make final product. To separate PHBs from biomass, they are extracted from biomass by using solvent. These PHB extracted solvent will experience washing and drying process. After that, PHB can be precipitated as white powder.
(1) function : line of defense to protect our body
(2) skin is classified to lung
(3) Distinguish Disease with skin color
Disease : acne on face, especially cheek
Facial color : white and have a light red
Attack stage : acne moved forehead to cheek from 2 years ago.
Attack inducement
irregular eating habit
having a taste with instant food.
stress
2-2. Changes
터키에서 유럽대륙으로 퍼져 나간 커피는 비약적인 발전을 이루게 된다.
최초의 커피숍이 생겨난 곳은 13세기경 아라비아의 성지 메카라고 알려지고 있다. 그만큼커피는 중동 지방의 이슬람을 통하여 점차 세계로 전파되어 나갔다. 특히 이슬람의 순례를 통하여 급격하게 전파되었으며 특