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한국 야생등줄쥐 ( Apodemus agrarius ) 의 세포분열 과정중 DNA 함량 변화에 관한 연구
강태석(T . S . Kang),여정수(J . S . Yeo) 한국축산학회 1994 한국축산학회지 Vol.36 No.2
Striped field mouse(SFM) and four other strains of mice(C57BL/6, DBA/2, progenies of C57BL/6 × DBA/2, and ICR) were used to examine the possibility of using the striped field mouse as a laboratory anima. All the animals employed in the present study were produced from brother and sister mating for three generations. The specific parameter we used to determine genetic characteristics was DNA content during cell cycle. The results obtained are summarized as follows ; In SFM, The G_0-G₁, S, and G2-M phases of the cell cycle, in each generation showed similar distribution at the time of lymphocyte collection(0 hour). After 24 hours of lymphocyte culture, G_0-G and G2-M phase were significantly(p$lt;0.05) higher and the S phase was higher in SFM than those in the other mouse strains. After 48 and 72 hours of culture, the distribution of G_0-G, phase was lower whereas those of S and G₂-M phase were remarkably(p$lt;0.05) higher in SFM than those in the other mouse strains. There was no significant difference in the distributions of the cell cycle in each generation of SFM. Differences, however, in the distribution of cell cycles according to culture time in the same generation was significant p$lt;0.05).
한우의 근내지방도에 연관된 DNA Marker 의 규명
여정수,김재우,이문연,이지홍,강태석 한국동물자원과학회 2001 한국축산학회지 Vol.43 No.5
DNA markers related to marbling score were identified using DNA fingerprinting with M13 probe and restriction enzyme HaeⅢ from 336 heads(147 heads of bull and 189 heads of steer) of Hanwoo. It was found that distinct 2 kinds of specific markers at 9.4 and 3.6kb showing significant difference for marbling score. DNA Marker groups having either 9.4, 3.6 or 9.4/3.6kb showed higher frequency of meat quality grade 1 or 2 than the group having none-marker. Also, the group having 9.4kb showed 94.4% of grade 1, indicating that this marker is valuable for the improvement of meat quality and was able to separate completely the lowest beef grade no.3.