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영국 쉐필드(Sheffield) 시 도심재생계획의 특징에 관한 연구
김영환,백기영,오덕성 대한건축학회 2003 대한건축학회논문집 Vol.19 No.9
This paper aims to search the characteristics of urban regeneration in England and find the suggestion for the urban regeneration in Korea. For this purpose, we reviewed the urban regeneration techniques in physical/spatial aspect and established analysis framework for case study, which is consisted of historic/cultural environment, pedestrian street, mixed-use, urban housing, retail facilities. Site for case study was chosen Sheffield City Center district, because she has various experiences concerning urban decline and urban regeneration in modern history. As a result of this study, we can draw some characteristics of city center regeneration in Sheffield such as consistent urban policy & organic linkage between related plans, clear strategic vision & masterplan-led approach, well-developed project oriented urban regeneration plan, collaborative partnership between public/private sector, reflecting resource in place to deliver based on baseline study, and citizen participation and community-based approach etc.
Effect of Organic Acids on the Survival of Escherichia coli O157 : H7
Deog-Hwan Oh,Jong-Hyun Park,Boo-Kil Park 한국식품영양과학회 2000 Preventive Nutrition and Food Science Vol.5 No.3
The inhibitory effect of various organic acids on the growth and survival of Escherichia coli O157:H7 in tryptic soy broth with 0.6% yeast extract at 37℃ or 4℃ was determined. Minimal inhibitory pHs of acetic acid, citric acid, fumaric acid, hydrochloric acid and lactic acid were 5.0, 4.0, 4.5, 4.0 and 4.5, respectively. Acetic acid (0.012 M) showed the strongest antimicrobial activity, based on the pH values or equivalent molar concentrations, followed by lactic acid (0.006 M), fumaric acid (0.004 M) and citric acid (0.004 M), respectively. E. coli O157:H7 with an initial in℃ulum of 10^7 CFU/ml and 10^5 CFU/ml in tryptic soy broth supplemented with 0.6% yeast extract, acidified to target pH with citric, fumaric and lactic acids at 37℃, was completely inactivated after 7 d and 5 d incubation, respectively, except for the acetic acid (9 d). The bactericidal effect decreased at the same pH when the incubation temperature was reduced from 37℃ to 4℃. The pH values of 0.2% acetic (pH 5.1), 0.6% citric (pH 4.2) and 0.4% lactic acid (pH 4.3) in TSBYE were almost correspondent to the minimal inhibitory pH values on E. coli O157:H7 of acetic (pH 5.0), citric (pH 4.0) and lactic acids (pH 4.5).
Effect of Organic Acids on the Survival of Escherichia coli 0157:H7
Oh, Deog-Hwan,Park, Jong-Hyun,Park, Boo-Kil The Korean Society of Food Science and Nutrition 2000 Preventive Nutrition and Food Science Vol.5 No.3
The inhibitory effect of various organic acids on the growth and survival of Escherichia coli O157:H7 in tryptic soy broth with 0.6% yeast extract at 37$^{\circ}C$ or 4$^{\circ}C$ was determined. Minimal inhibitory pHs of acetic acid, citric acid, fumaric acid, hydrochloric acid and lactic acid were 5.0, 4.0, 4.5, 4.0 and 4.5, respectively. Acetic acid (0.012 m) showed the strongest antimicrobial activity, based on the pH values or equivalent molar concentrations, followed by lactic acid (0.0006 M), fumaric acid (0.004M) and citirc acid (0.004 M), respectively, E. coli O157:H7 with an initial inoculum of {TEX}$10^{7}${/TEX} CFU/ml and {TEX}$10^{5}{/TEX} CFU/ml in tryptic soy broth supplemented with 0.6% yeast extract, acidified to target pH with citric, fumaric and lactic acids at 37$^{\circ}C$, was completely inactivated after 7 d and 5 d incubation, respectively, except for the acetic acid (9 d). The bactericidal effect decreased at the same pH when the incubation temperature a was reduced from 37$^{\circ}C$ to 4$^{\circ}C$. The pH values of 0.2% acetic (pH 5.1), 0.6% citric (pH 4.2) and 0.4% lactic acid (pH 4.3) in TSBYE were almost correspondent to the minimal inhibitory pH values on E. coli O157:H7 of acetic (pH 4.0), citric (pH 4.0) and lactic acids (pH 4.5).