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CHLORELLA 細胞의 微細構造에 關한 硏究 : 特히 Pyrenoid와 細胞壁構造에 關하여
李周植 서울대학교 1966 서울대학교 論文集 Vol.17 No.-
JE strain isolated in Japan, Y 511 and Y 185 strain in Korea were examined to observe the structures of pyrenoid and cell wall and relation to strach grain formation at the ultrastructure level. The development of pyrenoid of chlorella species from the time of its initiation and its subdetail sequent activities is decribe in some picture. Close correlation between the finding of light microsocpy and electronmicroscopy is proved. The pyreniod is a dynamic organelle which continues to change its appearance throughout the development of the chlorella cell. The starch grains are continuously formed by deposition of carbohydrate within the chloroplast with the aid of pyrenoid factors. Some parental starch grains are passed on the daughter cell during cell division. The cellular boundary of chlorella species contain intermediate layer between the fibrilar cellulose wall and the out capsule layer.
이주식,송익호,이주미,권형문,윤석호,최상원 에스케이텔레콤 (주) 2004 Telecommunications Review Vol.14 No.1
이 논문에서는 원형 배열 감지기를 한 짝 써서 동기적으로 퍼진 신호원의 2차원 (수평·수직) 신호도착방향을 추 정한다. 퍼진 신호원은 중심 수평각, 수평각 퍼짐, 중심 수직각, 수직각 퍼짐으로 정의해야 하므로 일반적으로 추정하 기가 매우 어렵다. 이 논문에서는 복잡하지 않은 2차원 추정방법으로 순차 1차원 찾기 (sequential one-dimensional searching) 알고리듬을 제안한다. 2차원 신호도착방향을 추정할 때, 제안한 알고리듬은 최대 비슷함 방법과 (maximum likelihood method) 비슷한 추정성능을 나타낸다는 것을 모의실험으로 보였다.
Bacillus subtilis var, 816 Bacteriophage의 분리와 일반적 성질에 관한 연구
이주식 한국미생물학회 1978 미생물학회지 Vol.16 No.2
Bacillus subtilis var. 816 was used for manufacturing fermented soybean which in turn is used as flavoring agent. Fermentation of soyebean or flat wheat was occasionally failed. It was elucidated that failure was due to the presence of bacteriophage. According to Hemphill and Whitely (1975), this bacteriphage might be belonged to the viulent phage group I as it is similar to SP82G, ${\phi}25$. In fact, the phenomena of the increase of moisture, disappenarance of mucin and existence of undersirable bacteria was attributed to the contamination of the above phage during the course of fermentation of soybean or flat wheat. Particularly disapparance of mucin was sufficiently correlated by the replication of the bacteriophage. The above phage can grow in the range of $30^{\circ}C\;to\;70^{\circ}C$. The optimum temperature was $40^{\circ}C{\sim}50^{\circ}C$. The optimum pH range was between pH 7.4 and pH 8.0. It is noticeable that staphylococci was replicating simultaneously with the phage. The head of 816 phage is hexagonal with a diameter of $10{\times}165{\sim}10{\times}240\;nm$. The end of the tail is enlaged. It has a size of 25 nm and this end areas are spreaded widely as fingers.
FDA기구는 어떤 일을 하고 있는가3-식품에 대한 제조규제와 검정
이주식,Lee, Ju-Sik 한국건강관리협회 1982 건강소식 Vol.6 No.5
FDA에서는 식품 의약품과 화장품에 대한 연맹에서 정해진 각기의 규제와 조례가 있다. 이에 따라 식품의 양부를 결정하고 안정성을 규제하고 유해성을 방비하는 검정을 한다.