http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Delara Aarabi Samani,Ali Doostmohammadi,Mohammad Reza Nilforoushan,Hassan Nazari 한국섬유공학회 2019 Fibers and polymers Vol.20 No.5
Polycaprolactone (PCL) based nanocomposite scaffolds containing graphene (Gr) and baghdadite (BAG)nanoparticles were fabricated using the electrospinning method. Mechanical properties of the scaffolds were evaluated. Viability and adhesion of cells on the scaffolds were confirmed using fluorescence optical microscopy, MTT and FE-SEManalysis methods. The results indicated that incorporation of various concentrations of BAG from 1 to 3 wt% notablyimproved the mechanical properties. Cell adhesion assay revealed that the addition of BAG nanoparticles to PCL-Gr scaffoldcaused further adhesion, viability, and proliferation of the cells.
Optimization of Xanthan Gum Production Using Cheese Whey and Response Surface Methodology
Seyyed Vahid Niknezhad,Mohammad Ali Asadollahi,Akram Zamani,Davoud Biria,Mohsen Doostmohammadi 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.2
Cheese whey lactose was used as a carbon source for xanthan gum production with Xanthomonas campestris and Xanthomonas pelargonii. Proteins were precipitated and removed from whey prior to fermentation. Box-Behnken response surface methodology was used for optimization of the carbon, magnesium, and phosphate source concentrations in the culture medium to maximize xanthan gum production. After 48 h of fermentation using X. campestris, the highest xanthan concentration (16.4 g/L) was achieved at 65.2 g/L of cheese whey (39.1 g/L of lactose), 14.8 g/L of phosphate (K H2PO4), and 1.1 g/L of magnesium (MgSO4·7H2O). The corresponding optimum cheese whey, phosphate, and magnesium concentrations in cultures of X. pelargonii were 80.0, 6.7, and 0.8 g/L, respectively, which resulted in a xanthan production of 12.8 g/L. The xanthan gum yield (g of xanthan/g of lactose) was 0.42 for X. campestris and 0.27 for X. pelargonii.