This experiments were conducted to investigate the effects of various nutritional sources for the products of the milk clotting enzyme and the results were obtained as follows. 1. The addition of 1% glucose. 0.5% (NH₄)₂SO₄, 0.1% malt extract, ...
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다국어 초록 (Multilingual Abstract)
This experiments were conducted to investigate the effects of various nutritional sources for the products of the milk clotting enzyme and the results were obtained as follows. 1. The addition of 1% glucose. 0.5% (NH₄)₂SO₄, 0.1% malt extract, ...
This experiments were conducted to investigate the effects of various nutritional sources for the products of the milk clotting enzyme and the results were obtained as follows.
1. The addition of 1% glucose. 0.5% (NH₄)₂SO₄, 0.1% malt extract, and 1.0% NaH₂PO₄ to the wheat bran medium was effective for the production of the milk clotting enxyme.
2. The production of the milk clotting enzyme was makedly increased by the addition of Mallvaine buffer solution mixed these in the wheat bran medium.
3. The maximum enxyme production of the blanded wheat bran medium was reached about 8100 Soxhlet units per gram of wheat bran.
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