Definition
: compounds that have some antimicrobial activity
from nature source
① plant origin
green chemicals
Spices and herbs are well known to inhibit
bacteria, yeasts, and molds.
② Microbial origin
Biopreservatives
main stream field of study is the use of
lactic acid bacteria(LAB).
Definition
host-synthesized, l
Ⅰ. 서론
대우자동차는 폴란드의 자동차회사 FSO를 인수하여 『대우자동차 폴란드공장』을 세웠다. 인수한 공장이 제대로 모습을 갖추고 의사소통이 되지 않는 현지인들을 고용하는 등의 많은 어려움들을 대대적인 경영혁신을 통해 극복했고, 이제는 폴란드 자동차업계에서 확실한 자리를 굳히기 위
1-1. CESCO (Chunwoo Environment Service Co. LTD)
CESCO is the fifth biggest insect control company of the world, the biggest pest control company of the Asia. It provides total hygiene service about infectiousness malignant bacilli which can cause many kinds of disease and hamper a life environment. It has an advanced Research and Development system of pest control and the biggest plenty of cust
Tropical rainforests grow in nutrient-poor soil which is only two to three inches deep.
THEN WHY?
The roots of many plants spread over large areas quickly capture nutrients released by decaying plant and animal matter before the nutrients can be leached from the soil.
THEREFORE!
More nutrients are found in the living plants of the rainforest than in the supporting environment.
host cells.
The viral genome enters the cytoplasm.
: The viral DNA forms supercoiled mini-chromosome structures upon
entering the host nucleus.
The viral DNA is transcribed into polyadenylated RNA
: terminally redundant because of transcription occurring twice
for some parts of the DNA
3. Newly transcribed RNA enters the cytoplasm once more
plant cells, enrichment with nitrogen, phosphorus, and potassium is especially important. Water is provided as a constituent part of the gel media.
Uses
A plant cell callus consists of somatic undifferentiated cells from an adult subject plant.
A callus is not necessarily genetically homogeneous because a callus is often made from structural tissue, not individual cells. Nevertheless, callus
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
Ⅰ. 서 론
최근까지 우리나라를 포함하여 전 세계적으로 가장 각광받고 있었던 유망한 업종은 인터넷을 포함한 정보통신 분야였다. 하지만 이러한 정보통신 분야의 차세대 주자로 최근 새롭게 대두되고 있는 분야가 있는데 바로 `생명공학` 즉 Bio-tech 산업이다. 특히 얼마 전 인간 게놈지도의 해독 이