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金炳默 서울여자대학교 1974 서울여자대학논문집 Vol.- No.3
자연계에서 cellulase 및 그 관련효소의 분비력이 강한 균주를 분리 선정하고저 퇴비ㆍ토양ㆍ활엽수ㆍ침엽수 등에서 시료를 채취하여 순수분리 배양한 결과 다음과 같은 성적을 얻었다. (1) 균주 15개를 분리하였으며 분리된 균주는 대부분 곰팡이였다. (2) 분리된 균주의 외관은 황색ㆍ흑색ㆍ녹색의 순으로 되어 있으며 홍색의 것도 있었다. (3) 분리된 균주는 모두 pH의 변동에 따라 CMC액화력과 cellulose 분해력에 영향을 받는 것이 많았으며 특히 cellulose 분해력의 경우는 대부분의 분리균주가 상당한 정도의 영향을 나타내었다.
양송이 중의 조 (粗) Trehalase 의 분리와 그 성질
김병묵,이승인 한국균학회 1986 韓國菌學會誌 Vol.14 No.3
In order to study the trehalase (EC 3.2.1.28) from mushroom, Agaricus bisporus Lange Sing., the crude trehalase preparation was separated by fractionation of mushroom extracts with ammonium sulfate between 0.4 and 1.0 saturation, and its properties were examined. Mushroom trehalase showed optimum pH 6.0, and optimum temperature 40℃. The enzyme was stable at pH range between 5.0 and 7.0, and at temperature below 50℃. The activities of crude trehalase had proportional relations with enzyme concentrations below 490.2 ㎎ % of protein and with substrate concentration below 2.6×10^(-3)M, showing a Km value of 0.760 mM. The enzyme was inhibited by some metal ions such as Sn^(2+), Ca^(2+), Hg^(2+), Cd^(2+), Cu^(2+), Mn^(2+), Zn^(2+), Al^(3+), and Fe^(3+), while Ag^+, Ba^(2+) and Mg^(2+) demonstrated remarkable increasing effects on the enzyme activity.
Gamma선 조사에 의한 수박통조림에 살균에 관한 연구
김병묵 서울여자대학교 1978 서울여자대학논문집 Vol.- No.7
In order to study the effects of Gamma-irradiations on the storage life of canned water melon, the contents of canning water melon were controlled pH to 4.0 and 5.0 by adding some kinds of organic acids such as citric a cid, tartaric acid, and ascorbic acid, respectively. The pH controlled water melons were canned, followed by being exposed to 2.25, 0.5, and 1.0 Mrads of Gamma-ray, respectively. The results were as follow: (1) In non-acid canned water melon, the higher doses of radiation induced the more efficiency on the extension of storage life of it even if the efficiency was not so great. (2) By means of the addition of organic acids, the radiation effect on the extension of the storage life of the above food increased remarkably. (3) In particular, the water melon cans with ascorbic acid (pH 4.0) could be kept for 60 days without any deterioration by Gamma-irradiation of 0.5 and 1.0 Mrads.