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곽인영,김재규 이화여자대학교약학회 1976 梨花藥學硏究 Vol.- No.16
1. 꿀은 맥아즙 및 1.0 % 글루코오스용액을 발효시키는 것으로 보아 발효성이 있다. 2. 꿀의 발효성은 陳舊에 관계가 있다. 3. 꿀의 발효성은 양과 시간에 비례한다. 4. 꿀의 발효성은 CO_2 발생량, 꿀의 첨가량, 온도, 시간의 영향을 받는 점으로 보아 yeast의 성질을 나타낸다고 볼 수 있다. Mel was used not only as sweetening materials and nutritious food, but also as diluents of pills in the field of pharmaceutics. In this experiment, it was studied on fermentational effects of the meal using malt extract and glucose solution as fermentation media. The following results were observed. 1) The mel showed the fermentation effects of malt extract and 1.0% glucose solution moreover alcohol and CO_2 are produced on ferment, because it has a fermentation effects and fermentation effect of the mel related to old and new articles. 2) Fermentation effect of the mel was proportion to its quantity of mel and fermentation time. 3) The mel is content with yeast, because it has a properties which liberated of CO_2, the condition of temperature, containing the mel %, the concentration of malt extract (or glucose), at optimer pH in fermentation time.
곽인영,김재규 이화여자대학교 약학회 1976 梨花藥學會誌 Vol.- No.16
Mel was used not only as sweetening materials and nutritious food, but also as diluents of pills in the field of pharmaceutics. In this experiment, it was studied on fermentational effects of the meal using malt extract and glucose solution as fermentation media. The following results were observed. 1) The mel showed the fermentation effects of malt extract and 1.0% glucose solution moreover alcohol and CO_2 are produced on ferment, because it has a fermentation effects and fermentation effect of the mel related to old and new articles. 2) Fermentation effect of the mel was proportion to its quantity of mel and fermentation time. 3) The mel is content with yeast, because it has a properties which liberated of CO_2, the condition of temperature, containing the mel %, the concentration of malt extract (or glucose), at optimer pH in fermentation time. 1. 꿀은 맥아즙 및 1.0 % 글루코오스용액을 발효시키는 것으로 보아 발효성이 있다. 2. 꿀의 발효성은 陳舊에 관계가 있다. 3. 꿀의 발효성은 양과 시간에 비례한다. 4. 꿀의 발효성은 CO_2 발생량, 꿀의 첨가량, 온도, 시간의 영향을 받는 점으로 보아 yeast의 성질을 나타낸다고 볼 수 있다.
Thymidylate Synthesis의 Multisubstrate analog Inhibitor의 합성
곽인영,유응걸,Kwak, In-Young,Ryu, Eung-K 배재대학교 자연과학연구소 1991 自然科學論文集 Vol.4 No.-
The pyrimidy1 derivative of 2'-deoxythmidine 5'-monophosphate, 3 has been synthesized for the development of anticanncer agents. The compound 3 derived from prototype inhibitor 2 by modifying the p-aminobenzoy1 glutamic acid portion has been designed to facilitate the membrane penetration. Variable temperature $^1H$ NMR spectrum for the protected nucleotide has indicated the existence of two conformers which are stable on the NMR time scale at ambient temperature.
인산결핍 생장조건에서 Cyanobacteria가 생성하는 Poly-$\beta$-hydroxybutyrate의 적외선 분광법에 위한 구조분석
곽인영,문영길,이기성,Kwak, In-Young,Moon, Young-Kil,Lee, Ki-Sung 배재대학교 자연과학연구소 1997 自然科學論文集 Vol.9 No.1
Cyanobacteria Chlorogloea fritschii를 여러 생장조건(인산 충분 혹은 결핍)에서 배양한 후 poly-$\beta$-hydroxybutyrate(PHB)를 추출하여 그의 구조를 적외선 분광법에 의해 분석하였다. 이들은 공통적으로 C=O의 신축 진동에 의한 1700-1800 $cm^-1$영역에서 대단히 강한 흡수 피이크를 나타내고 또한 2900$cm^-1$에서 C-H의 비대칭 및 대칭 신축 진동흡수 피이크를 나타냄으로써 PHB의 특징을 잘 나타내고 있었다. 그러나 생장조건에 따라 C-H의 신축 진동흡수 피이크 세기에 변화를 관측할 수 있었으며 인산 결핍 생장조건에서 C-H의 신축 진동흡수 피이크의 세기는 나머지 피이크에 비해 증가된 양상을 나타냄으로 인산의 공급여하에 따른 PHB구조의 변화를 시사하였다. The structure of poly-$\beta$-hydroxybutyrate (PHB) in Chlorogloea fritschii was analyzed by FT-IR spectrometry under various conditions (phosphate starves or sufficient conditions). They exhibited characteristic absorption peaks for PHB, such as C=O stretching band at 1700-1800 $cm^-1$and C-H stretching bands at about 2900 $cm^-1$, however, the intensity of C-H stretching peaks, relative to the rest of the spectrum was increased under phosphate starved condition, which suggests that C. fritschii might produce another modified PHB polymer under phosphate starved condition.