inactivation of foot-and-mouth disease virus and enteroviruses by a combination of binary ethyleneimine and formaldehyde.
차아염소산염(hypochlorite)는 산화제로서 호주 농무성에서 구제역에 대하여 권장하고 있는 소독제의 일종.
이염화이소시안산나트륨 : 태국 구제역센터에서의 시험 결과 5분 이내에 효과가 나타나는
돌연변이 α-gal A 유전자를 갖고 있는 이형접합자(heterozygote)는 증상이 거의 없거나 손발에 약간의 통증을 느끼는 경미한 증상이 나타나며, 효소활성은 정상인의 50%정도이다. 이는 X 염색체의 무작위적인 'X 염색체 불활성화(random X-inactivation)'에 기인한다고 알려져 있다. 출현빈도는 1/40,000정도이다.
Transformation이라는 현상은 플라스미드 vector를 E.coli cell에 도입하고 발현할 수 있게 한다. 그러나 DNA clonning에서 유용하게 쓰이기 위해서 플라스미드는 특정 항생제에 대한 내성을 포함하고 있어야 한다. 예를 들어 ampicillin-resistance gene은 β-lactamase를 encode하는데, 이 효소는 암피실린을 inactivate한다. 플라
DISCUSSION
In a first test tube of water was used instead of catechol, PPO catechol even if there is a chain o-quinone melanin units to be created because no color change does not happen. In test tube three extracts were used instead of an A to extract B, extract B, extract A and the other thing is, tried to bath heated through. In other words, extract A was included in the PPO After getti
Morphology
- Virions consist of a capsid.
- Virus capsid is not enveloped, round with icosahedral
symmetry.
- The isometric capsid diameter : 50 nm.
- The capsid shells of virions are composed of multiple
layers.
- Capsids appear round. The capsomer arrangement is
clearly visible.
Replication
- Replication
Beverages, Jams, Fermented milks
Soy sauce, Vinegar, Soybean paste
Fruits, Vegetables, fish and meat
Etc : Baking, Ice cream, Gum …
Safety of Aspartame is approved by JECFA and EFSA
The process of digestion, absorption of aspartame is similar to protein in general foods
The methanol from aspartame decomposition is safe at current levels as a non-nutritive sweetener
But, because
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 stop or greatly slow down spoilage of food
Preventing
the growth of bacteria, fungi, and other micro-organisms
the oxidation of fats which cause rancidity
natural aging and discoloration
Drying, freezing, vacuum-packing, canning, pickling, salting, smoking, food irradiation, and adding preservatives, etc.
Various food-spoilage micro-organisms leads development of various modern techn
Who is interested in the process?
Alongside traditional methods of processing and preserving food, the technology of food irradiation is gaining more and more attention around the world. Although regarded as a new technology by some individuals, research on food irradiation dates back to the turn of the century with the first USA and British patents being issued in 1905 for the use of ionizing
Introduction
What is Plasma?
Plasma is the fourth state of matter;
solid, liquid, gas and plasma.
Composition matter of universe
What is Atmospheric plasma?
It is easier to produce plasma in low pressure condition than atmospheric, but producing plasma in vacuum state needs many devices.
So, many researcher study that how to produce plasma in atmospheric condition.
This pictur