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Tetrahymena Pyriformis S.의 serine合成에 作用하는 Transaminase
金東伸 中央醫學社 1977 中央醫學 Vol.32 No.1
Transaminase that catalyzes the reaction; L-serine+Pyruvate L-alanine+hydroxypyruvate, has been purified from the ciliated protozoan. The treatment for purifying the enzyme involved ammonium sulfate fractionation, alcohol precipitation, acid precipitation, a secood ammonium sulfate fractionation, calcium phosphate gel treatment, and cellulose phosphate chromatography.
金東伸 慶北大學校 1979 論文集 Vol.27 No.-
Saanen종으로부터 착유된 양유를 원료로 하여 3종의 Yoghurt를 제조하여 유산생산(pH), Curd형성 그리고 점도를 조사하였다. 1. Cultures을 접종, 배양후 270分 만에 L. acidophilus culture를 사용한 Y_3 Yoghurt가 pH4.7로서 가장 낮고 그 다음이 Y_2 Yoghurt, 그리고 Y_1 Yoghurt순으로 각각 pH4.90과 pH5.40으로 나타났다. 2. Curd형성이 제일빨리 된 것은 Y_3 Yoghurt로서 배양후 240分만에 응유 현상이 일어났고 가장 늦은 것은 Y_1 Yoghurt로서 배양후 360分 이후에 Curd형성이 보였다. 3. 점도는 Y_2 Yoghurt가 점도 260(cp)을 보여 가장 높게 나타났으며 Y_1 Yoghurt가 가장 낮은 점도 160(cp)를 보였다. Three kinds of yoghurt made from goat milk were studied on acid development, curd formation and the viscosity. 1. The highest acid development was a pH of 4.70 in Y_3 yoghurt used Lactobacillus acidophilus culture after 270 minutes incubation time and followed by Y_2 yoghurt and Y_1 yoghurt at pH of 4.90 and 5.40 respetively. 2. It was Y_3 yoghurt to get the shortest time required curd forming by 240 minutes and Y_1 yoghurt took the longest time for curd formation by 360 minutes. 3. Y_2 yoghurt fortified with milk powder showed the highest viscosity at 260 (cp) and at 160 (cp) was the lowest viscosity of Y_3 yoghurt.