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최해연 ( Hae Yean Choi ),박재명 ( Jae Myong Park ),이은정 ( Un Jeong Lee ),조우영 ( Woo Young Cho ),이종인 ( Jong In Lee ),조부제 ( Bu Jae Cho ),정운선 ( Un Sun Chung ) 한국가축위생학회 1999 韓國家畜衛生學會誌 Vol.21 No.2
To study the efficacy monoclonal antibody(MAb) against bovine rotavirus(BCV) in treatment of calf diarrhea, the MAb was fed to 166 calves with diarrhea from Chung-buk area. The results were summarized as follows. 1. Among the 1,049 calves investigated, 166(16%) calves were infected with BCV. 2. The monthly rate of BCV infection were higher in October to December compared with other months of the year. 3. Among the 166 calves with diarrhea, 137(83%) calves were recovered. 4. Young calves within 7-day-old were more effective in treatment than other ages and the rate of treatment was 86%. 5. Most effective period for treatment of rotavirus was at the first stage of infection.
박재명 ( Jae Myoung Park ),최해연 ( Hae Yean Choi ),이은정 ( Eun Jeong Lee ),조우영 ( Woo Young Cho ),조부제 ( Boo Je Cho ),정운선 ( Un Sun Chung ) 한국가축위생학회 1997 韓國家畜衛生學會誌 Vol.20 No.2
In an effort to improve the quality of meat and to monitor farms, residual tetracyclines in local beef and pork produced in the province of North Chung-cheong were determined by a EEC 4-plate, Charm Ⅱ and HPLC, respectively. The results were summarized as follows; 1. Of the 547 samples, 4 beef and 13 pork samples were judged to be positive by EEC 4 -plate method. 2. Detection rates of tetracyclines by type 1(+ + - -) and type 2(+ + + or + + ± -) micro-bial growth inhibition in EEC 4-plate method were 100% and 71%, respectively. 3. Of 17 positive samples, 6 were positive for tetracyclines, 4 were positive for tetracyclines and sulfonamides, 1 was positive for sulfonamides, and 2 were positive for others by Charm Ⅱ test. 4. The best eluents were 0.01M methanolic oxalic acid, and the ideal temperature for stable concentration was 40℃ as optimal HPLC analytical conditions for the detection of tetracy-clines. 5. Of the 10 positive samples for tetracyclines by Charm Ⅱ test, tetracyclines were confirmed in 2 beef and 6 pork samples, using HPLC, at levels ranging from 3.64~4.22 ppm and 0.2~1.20 ppm, respectively.