http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
김종덕,장재익,유문일,정흥우,권찬호,오두식,김창현 한국국제농업개발학회 2004 韓國國際農業開發學會誌 Vol.16 No.1
본 시험은 크릴 분말의 사료적 특성을 조사하고, 산란계 사료에 첨가하였을 때 계란의 생산성과 품질을 비교하기 위하여 수해하였다. 크릴 분말을 산란계 사료에 0, 1 및 2% 수준으로 첨가하여 216수에 6주간 사양시험을 실시하였다. 크릴분말의 일반성분은 수분 8.25%, 조단백질 50.52%, 조지방 16.67%, 조회분 15.72%로 단백질과 지방이 높은 동물성 사료원료였다. 그리고 무기질(15.72%), astaxanthin (10ppm) 및 콜레스테롤 함량 (780ppm) 또한 많았다. 산란율, 연파란율, 일일사료섭취량 및 난중은 처리간에 유의적인 차이가 없었다. 황고 및 난황색도는 크릴의 첨가수준이 높을수록 유의적으로 높아 산란계의 난질을 향상시키는 첨가제로서의 가능성을 보였다. 이상의 결과를 볼 때 크릴 분말은 단백질과 지방이 높은 동물성 사료이며, 산란계에서 천연착색제로의 가능성을 보였다. This experiment was conducted to evaluate the chemical composition of Antarctic Krill(Euphausia superba Dana) meal as feed, and to investigate the effect of its supplementation on productivity and egg quality of laying hen. A total of 216 layers at the age 43 weeks in commercial cage were fed for 6 weeks with 3 different diets containing 0, 1, and 2% Krill meal (KM). The chemical composition of KM was consisted of moisture 8.25%, crude protein 50.52%, crude fat 16.67%, curde ash 15.72%, indicating that KM contains large amount of protein and fat. Krill meal also contains large amounts of mineral(15.72%), astaxanthin(10ppm) and cholesterol(780ppm). No differences were found in egg production, broken and soft eggs, and feed intake among treatments. Dietary supplementation of KM resulted in increased egg yolk height(6.1㎜) and yolk color (2) compared with those of control, suggesting that KM can be used as a feed additive for yolk quality improvement. According to the results of this study, Krill meal can be supplemented in laying hen diets as protein and fat sources, and natural coloring pigment.
질소-산소계 시프염기 리간드의 합성과 전이금속(Ⅱ) 착물의 안정도상수결정
김선덕,송찬익,김준광,김정성 한국환경과학회 2004 한국환경과학회지 Vol.13 No.9
N,N-bis(2-salicylaldehyde)dipropylenetriamine(5-Hsaldipn), N,N-bis(5-bromosalicyl-aldehyde) dipropylenetriamine (5-Brsaldipn), N,N-bis(5-chlorosalicylaldehyde)dipropylene-triamine(5-Clsaldipn), N,N-bis(2-hydroxy-5-methoxybenzaldehyde)dipropylenetriamine(5-OCH₃saldipn) and N,N-bis (2-hydroxy-5-nitrobenzaldehyde)dipropylenetriamine (5-NO₂saldipn) were synthesized and characterized by elemental analysis, infrared spectrometry, NMR spectrometry and mass spectrometry. Their proton dissociation constants were determined in 70% dioxane/30% water solution by potentiometric. Stability constants of the complexes between these ligands and the metal ions such as Cu(Ⅱ), Ni(Ⅱ) and Zn(Ⅱ) were measured in dimethyl sulfoxide by a polarographic method. Stability constants for the ligands were in the order of 5-OCH₃> 5-H > 5-Br > 5-Cl > 5-NO₂saldipn. Enthalpy and entropy changes were obtained in negative values.
김치유래 젖산균의 균체지방산 분석을 이용한 분류학적 연구
이정숙,정민철,김우식,이근철,김홍중,박찬선,이헌주,주윤정,이근종,안종석,박완,박용하,민태익 한국미생물생명공학회 ( 구 한국산업미생물학회 ) 1996 한국미생물·생명공학회지 Vol.24 No.2
표준균주를 포함한 230여개의 김치유래 젖산균에 대한 균체지방산(FAMEs)을 분석하였다. FAMEs profiles는 Euclidian Distance 17.5에 의해 7개의 Major Cluster와 1개의 Single Cluster로 나뉘어졌다. 이중 A, B, C 및 Cluster는 Leuconostoc속으로 분석되어졌고, F는 Lactobacillus속으로 분석되어졌다. 그리고 E와 G cluster는 두개의 Genus가 혼재되어 나타났으며 보충적인 연구가 필요하다. 앞으로 김치유래 젖산균의 균체지방산 분석결과를 기반으로 한 데이타베이스에 95가지 탄소원을 이용하는 수치분류학적 접근방법 및 Pyrolysis Mass Spectrometry 등의 화학적 분석 방법과 분자친화적 연구를 통한 종합적 분류정보 체계가 갖추어지면 젖산균의 신속, 정확한 동정 및 연구에 활발히 이용되어질 것이다. Two hundreds and thirty lactic acid bacteria, mostly isolated from Kimchi, including type strains were sued for analysis of cellular fatty acids. The 230 test strains were recoverd in 7 major and 1 single clusters defined a Euclidian distance of 17.5. These aggregate taxa were equivalent to the genus Leuconostoc (aggregate group A, B, C and D), and the genera Leuconostoc and Lactobacillus (aggregate group G). It is concluded as evident that FAMEs (Fatty Acid Methyl Esters) profile of cell can be used as a criterion in classification of lactic acid bacterial from kimchi. Additional comparative taxonomic studies need to be carried out on well chosen representative strains to determine the most appropriate methods of value.
경구면역을 통한 항원 특이적 IgA 항체 합성에 있어 Cholera Toxin과 Alginate-Microsphere의 효과
송민형,유진수,권명상,성승룡,김용희,권익찬,정서영,양재명,김평현 大韓免疫學會 1996 大韓免疫學會誌 Vol.18 No.3
Secretory (S-IgA) isotype antibody (Ab) is known to play an essential role in the primary defense against various infectious agents in mucosal tissue. However, it has been mostly unsuccessful in the induction of antigen (Ag)-specific IgA Ab response in this site by peroral vaccination. In the present study, we investigated the effect of cholera toxin (CI) as a mucosal adjuvant and alginates-microspheres as a carrier on BSA-specific IgA Ab response in gut-associated lymphoid tissue`(GALT). Peroral immunization of BSA plus CT conferred a great BSA-specific IgA response but IgG response on intestinal fluid (IF). In contrast, intraperitoneal immunization of BSA with Freund's adjuvant readily induced BSA-specific IgG response but IgA response in IF. Further, number of CT specific IgA-secreting cells was substantially increased in mesenteric lymph node when CT-encapsulated-VI alginates-microspheres was administered perorally. Taken together, these results indicate that peroral immunization of soluble antigen in combination of CT or microspheres significantly enhances antigen-specific IgA response in GALT.
Effect of High Pressure Processing on the Microbiological Shelf-life of Beef Patties
( Chan-ick Cheigh ),( You-lee Kang ),( Myong-soo Chung ) 한국산업식품공학회 2018 산업 식품공학 Vol.22 No.2
The purposes of this study was to investigate the effect of high pressure processing (HPP) on a sterilization and microbiological shelf-life of commercial beef patties by varying the pressure level (200, 300, 400, and 500 MPa), treatment time (0-10 min), and storage period (0-16 day at 4℃). The HPP treatment of 200 MPa were ineffective, however the treatment of 300, 400, and 500 MPa reduced the bacterial count by 0.61-1.16, 1.11-1.69, and 2.73-3.86 log (CFU/g), respectively. During 16 days of storage, the viable cell numbers in beef patties treated with 400 and 500 MPa were substantially lower than those in the non-treated control. The control count reached 6.6 log CFU/g after 16 days at 4℃, but after the same storage time, the counts in HPP-treated samples of 400 and 500 MPa were 4.7 and 3.1 log CFU/g, respectively. After an HPP treatment of 200-500 MPa, the pH values were approximately 5.83-6.28. During the 16 days of storage, the pH values in the samples of 400-500 MPa were maintained at initial levels throughout the storage period, regardless of treatment time for HPP.