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지치세포 배양에 의한 ${\gamma}$-Linolenic Acid 생산
김용환,김정봉,류태훈,이철희,황영수 한국식물생명공학회 1995 식물생명공학회지 Vol.22 No.2
지치 (Lithospermum erythorhizon SIEB, et ZUCC)의 잎조직으로부터 유도한 캘러스를 현탁배양하여 약리성 지방산인 ${\gamma}$-linolenic acid (GLA)를 생산하는 기술을 확립하고자 탄소원, 질소원, 생장조절제의 영향을 조사하였다. 캘러스 유도는 1.0 mg/L 2,4-D 단용첨가시 가장 왕성하였다. Sucrose 88mM농도에서 세포생육이 가장 왕성하고 총지방산(TFA)중 GLA비율이 높아 단위건물중당 TFA함량이 가장 낮았음에도 flask당 GLA생산량은 가장 많았다. 질소원으로서 potassium nitrate농도증가는 세포생장 및 지방산함 량 및 GLA함량을 증가시켰으며 최고 처리농도인 56.3 mM 에서 최고수준을 나타냈다. IAA 첨가는 배양세포 생장량을 증가시켰고 2,4-D는 배양세포내의 총지방산 함량을 높이는 결과를 나타내었으나, kinetin과 BA는 세포생육에 저해적 영향을 나타냈다. $10^{-7}$ M ABA는 캘러스생장을 유의적으로 증가시켰으며 TFA 및 GLA함량도 증가시켰으나 현탁배양세포의 생육과 지방산 축적에는 저해적으로 작용하였다. To produce ${\gamma}$-linolenic acid (GLA) by cell cultures of Lithospermum erythrorhizon, we optimized medium compositions including carbon sources, nitrogen sources and growth regulators. MS basal medium supplemented with 1.0 mg/L 2, 4-D was effective for callus induction from mesophyll tissue. Addition of sucrose at 88mM concentration induced active proliferation of suspension cells and increased GLA content. Increased supplement of potassium nitrate as nitrogen source resulted in proliferous cell growth and increased total fatty acid content Abscisic acid increased cell growth and fatty acid content in callus culture, whereas as it had an inhibitory effect in suspension cell culture.
식중독균의 정량시험에 의한 시판 식육 및 계육의 오염도 평가
김용환,강호조,손원근 한국식품위생안전성학회 2000 한국식품위생안전성학회지 Vol.15 No.3
The contamination levels of food poisoning bacteria was investigated from 350 samples of beef, 338 samples of pork, and 350 samples of chicken during the period from March 1996 to October 1998. The contamination levels of pathogenic organisms were higher in refrigerated meat than packed frozen meat and were relatively higher in chicken and packed meat than in beef. The highest level detected for each of the various pathogens was : less than 10,000 cfu/g for Staphylococcus aureus : less than 0.9 MPN/g for Salmonella and Literia monocytogenes: 7MPN/g for Campylobacter jejuni /coli. In the comparisions of cross- contamination ratio of tested meat for four species food poisoning bacteria 14.3% of beef, 23.5% of pork and 55.0% of chicken were contained only one species of pathogen, whereas 2.7 of beef, 5.6% of pork and 14.7% of chicken contained two species and 2.3% of pork contained a total of three species. Generally, pathogens was encounted higher isolation freguency in packed frozen chicken meat than in chilled chickens.
김용환 경산대학교(대구한의과대학) 1998 環境硏究 Vol.3 No.1
인공호수내에 있어서 영양염의 변화에 미치는 영향을 고찰하기 위하여 저질에서의 영양염의 용출영향을 보면, 수온에 따른 저질에서의 영양염 용출실험의 결과, 혐기성 상태에서 영양염 용출은 10℃, 20℃, 30℃로 변화시켰을 때, 각각 TIN은 2.70, 3.31, 3.78g/㎡/d로 용출되었고, T-P의 용출량은 0.61, 0.74, 0.76 g/㎡/d였으며, 수온이 높을수록 용출량이 높게 나타나 온도의 의존성이 있다고 판단된다. pH에 따른 저질에서의 영양염 용출실험을 한 결과, 혐기성 상태조건에서 PO₄-P의 용출은 pH가 높을수록 비례적으로 용출량이 많았으나 TIN의 경우는 pH의 의존성이 인의 경우보다 낮게 나타났다. DO에 따른 용출량 변화는, 호기계에서 보다 혐기계인 상태에서 용출이 많이 일어나고 있으며, 호기계에서 용출이 적은 이유는 DO가 저층에 있는 저질에서의 영양염 용출이 일어나는 것을 억제했기 때문이이라고 판단된다. In generally, nutrient release experimental method practiced in Artificial lake sediment was used to laboratory core method. Results show that TIN release rates were 2.70. 3.31, 3.78 g/㎡/d, and those of T-P were 0.61, 0.74, 0.76 g/㎡/d at the 10℃, 20℃, 30℃. respectively, indicating the effects of temperature on nutrient release in the sediments, It can also be shown from the experimental result that the release rate PO₄-P increases with increasing pH while that of TIN is not so much affected by the pH, and the nutrient release is more active in anaerobic condition than in aerobic condition indicating that DO suppresses the nutrient release in the lake sediments.
시판냉장 , 냉동 및 포장육 중 식중독균의 분포 및 혈청형
김용환,강호조,김종염,정석찬,이성미,석주명 한국식품위생안전성학회 1999 한국식품위생안전성학회지 Vol.14 No.4
The prevalence and serotype of food-borne pathogens was investigated from 888 samples of chilled meat, 222 samples of packed frozen meat and 117 samples of imported frozen meat during the period from March 1996 to October 1998. Isolation rates of pathogens associated with food poisoning were revealed in order of Staphyloccus aureus, Campylobacter jejuni/coli, Listeria monocytogenes and Salmonella spp, but Escherichia coli O157:H7 was not isolated in all of the meat samples. Amusingly, Cczmpylobacter jejuni/coli were isolated highly in refrigerated meat, but was not isolated in packed frozen meat. L. monocytogenes was encounted higher isolation frequency in packed frozen chicken meat than in refrigerated chicken meat. In the distribution of serotypes of isolates, most isolates of Sta. aureus classified as enterotoxin type C and D. All of the Salmonella spp. isolated from pork were diagnosed group A and most of isolates from chicken meat were grouped B and D. Most of L. monocytogenes isolated from chicken meat were grouped type 1 and a few number of isolates classified as type 4.