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난황 중의 항-Salmonella gallinarum 특이 항체 생성 및 가공 특성
노정해,김미현,김영붕,성기승,이남형,Rho, J.H.,Kim, M.H.,Kim, Y.B.,Sung, K.S.,Lee, N.H. 한국축산학회 2005 한국축산학회지 Vol.47 No.4
Immunization of layers against Salmonella gallinarum(S.G.) which causes fowl typhoid resulted in production of anti-S.G. IgY rich eggs. Water soluble fraction was obtained from egg yolk using various gum solutions such as 0.1%(Sigma C-3889) λ-carrageenan; 1% and 2% cold water soluble carrageenan; 1% and 2% hot water soluble carrageenan; and 1% cold water soluble carrageenan with 1% hot water soluble carrageenan. Among them, λ-carrageenan 0.1% treatment showed a high recovery rate, possessing high IgY contents. In the range of pH 5-9, more than 70 percent of IgY was existent. Moreover, Anti-S.G. IgY was relatively heat-stable. This study revealed that immunoglobulin against fowl typhoid could be produced successfully by layers and the IgY was sustainable to further processing due to its pH and heat stability. IgY is promising to be utilized for prevention and treatment of fowl typhoid in industrial scale. 가금티푸스 유발균인 Salmonella gallinarum 대항하는 항체의 함량이 높은 계란을 생산하기 위해 면역처리 후 산란계의 난황에서 항체를 분리하여 총 IgY와 특수 IgY의 함량의 변화와 그 특성을 조사하였다. 먼저 난황으로부터 항체의 수율과 경제적인 측면을 비교하기 위하여 난황 분리된 난황 25 g을 λ-카라기난(Sigma C-3889) 0.1%, 냉수 가용성(MSC #10387) 1%, 2%, 90℃ 가용성 (MSC #10386) 1%, 2% 및 냉수 가용성(0.1%) : 90℃ 가용성(0.1%) = 1 : 1 1%, 2%로 사용하여 분리하는 하였을 때 λ-카라기난 0.1%, 냉수 가용성 1% 비교적 높은 회수율과 total IgY, specific IgY 함량을 나타내었지만 λ-카라기난 0.1%가 더 나은 것으로 나타났다. Specific IgY는 마지막 백신 접종 후 44주간까지 꾸준히 검출되고 있는 것으로 나타났다. 산도 변화에 의한 total IgY의 잔존 함량을 보면 pH 5-9 범위에서 70% 이상 잔존하며, specific IgY도 pH 4-10에서 74% 이상 존재하여 산에 대하여 대체로 안정적임을 알 수 있었다. 열처리 후 조항체 용액을 total IgY, specific IgY 역가 높게 유지되는 것을 관찰 할 수 있었다. 이로써 난황으로부터의 면역 항체 생산의 가능성이 확인되었고 이러한 IgY는 추출과 가공처리 등에 의해 비교적 안정적인 것으로 나타나 IgY를 이용한 가금티푸스의 예방 또는 치료용의 대량 생산 가능성이 높은 것으로 사료되었다.
Co/Ni 다층박막의 수직자기이방성 발현에 대한 하지층의 영향
이기승(K.-S. Lee),이경진(K. J. Lee),정명화(M. H. Jung),신경호(K. Shin) 한국자기학회 2008 韓國磁氣學會誌 Vol.18 No.3
We investigated how the magnetic anisotropy in [Co(2 A)/Ni(8 A)]×N multilayers varied with the type and thickness of an underlayer. The magnetic measurements clearly showed that the perpendicular magnetic anisotropy could be developed in the Co/Ni multilayer by adopting an underlayer with [111] texture. The coercivity of the Co/Ni multilayer increased from 99 Oe to 430 Oe as the thickness of an Au underlayer increased from 50 A to 500 A. The increase in coercivity is ascribed to the development of the stronger [111] texture in the Co/Ni multilayer as an Au underlayer gets thicker.
물리적 처리가 우모분의 단백질 함량과 소화율에 미치는 영향
김영붕,이준범,성기승,이남형 ( Y . B . Kim,J . B . Lee,K . S . Sung,N . H . Lee ) 한국축산학회 1998 한국축산학회지 Vol.40 No.1
These studies were carried out to investigate the effects of physical treatments of feather on improvement of digestibility. Raw feather consisted of 83.3% protein, 6.6% lipid, 9.0% moisture and 0.6% ash. Feather meals were composed of 72.25∼80.68% protein, 5.08∼22.29% lipid, 4.04∼10.06% moisture and 2.46∼4.81% ash depending upon producers. Pepsin digestibility of the feather meals were ranged from 51.92% to 74.0% by companies(P c 0.05). Various grinding conditions of the raw feather did not affect pepsin digestibility. However, the digestible protein content of the feather meal after steaming was increased to 76.58% compared to the raw feather. The digestibility of feather meal was increased with the increase temperature and time. So, the optimal condition of processed feather meal was 130℃ for 240 min with steaming and ball milling. The digestible protein content from this condition was 80.22%. In electrophoresis the bands of the feather meals showed small peptide fragments of feather by steaming. Molecular weights of the feather meals were below 14,000Da. Therefore proteins in feather were able to convert their keratinous structure to more digestible form under the high-temperature and the long-time condition.