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あぁかがさざただなはばぱまやゃらわゎんいぃきぎしじちぢにひびぴみりうぅくぐすずつづっぬふぶぷむゆゅるえぇけげせぜてでねへべぺめれおぉこごそぞとどのほぼぽもよょろを

アァカサザタダナハバパマヤャラワヮンイィキギシジチヂニヒビピミリウゥクグスズツヅッヌフブプムユュルエェケゲセゼテデヘベペメレオォコゴソゾトドノホボポモヨョロヲ ―

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á à Á À é è É È ç Ç ê

Ä Ö Ü ä ö ü ß

ְ ֳ ֲ ֱ ָ ַ ֵ ֶ ִ ֹ ּ ֻ ׂ ׁ ּ פ ם ן ו ט א ר ק ף ך ל ח י ע כ ג ד ש ץ ת צ מ נ ה ב

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、。 · ‥ … ¨ 〃 ― ∥ ＼ ∼ ´ ～ ˇ ˘ ˝ ˚ ˙ ¸ ˛ ¡ ¿ ː ！＇，．／：；？＾＿｀｜

½ ⅓ ⅔ ¼ ¾ ⅛ ⅜ ⅝ ⅞ ¹ ² ³ ⁴ ⁿ ₁ ₂ ₃ ₄

Æ Ð Ħ Ĳ Ł Ø Œ Þ Ŧ Ŋ æ đ ð ħ ı ĳ ĸ ŀ ł ø œ ß þ ŧ ŋ ŉ

А Б В Г Д Е Ё Ж З И Й К Л М Н О П Р С Т У Ф Х Ц Ч Ш Щ Ъ Ы Ь Э Ю Я а б в г д е ё ж з и й к л м н о п р с т у ф х ц ч ш щ ъ ы ь э ю я

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RISS 인기검색어

세균 amylase 의 내열성에 관한 연구(제1보) : Calcium 및 Sodium 염(鹽)의 영향에 대하여 Effect of Calcium and Sodium Salts = Studies on the Heat Resistance of Bacterial Amylase(Part 1)

한글로보기

https://www.riss.kr/link?id=A3208283

저자

박윤중 (충남대학교 농과대학) ; 이석건 (충남대학교 농과대학) ; 이한창 (샘표장유양조장)
발행기관
한국농화학회
학술지명
Applied Biological Chemistry (Appl Biol Chem)(Applied Biological Chemistry)
권호사항

Vol.9 No.1 [1968]
발행연도
1968
작성언어
Korean
KDC
470
등재정보
SCIE,KCI등재,SCOPUS
자료형태
학술저널
발행기관 URL
http://www.ksabc.or.kr
수록면

105-109(5쪽)
제공처
ScienceON, KISS
소장기관
- 전주대학교 학술정보관

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부가정보

다국어 초록 (Multilingual Abstract)

1. The optimum temperature of amylase activity produced by Bacillus subtilis var. M-181 was 50℃, and its activity was lost by heating to 70℃, 10 minutes without addition of salts
2. Addition of sodium salts effects for heat resistance of the amylase affected differently by kinds of the salt. Among organic sodium salts monosodium glutamate, sodium acetate as sodium propionate affected on heat resistance of the amylase relatively better effects
3. Addition of 10㎎ of sodium sulfate per ㎖ of enzyme solution (D_(30)^(40˚) 125○ ㎖); showed maximum affect on the neat resistance
4. Coexistence of calcium acetate and sodium acetate, affected on the hear resistance, remarkably.

번역하기

1. The optimum temperature of amylase activity produced by Bacillus subtilis var. M-181 was 50℃, and its activity was lost by heating to 70℃, 10 minutes without addition of salts 2. Addition of sodium salts effects for heat resistance of the amyl...

1. The optimum temperature of amylase activity produced by Bacillus subtilis var. M-181 was 50℃, and its activity was lost by heating to 70℃, 10 minutes without addition of salts
2. Addition of sodium salts effects for heat resistance of the amylase affected differently by kinds of the salt. Among organic sodium salts monosodium glutamate, sodium acetate as sodium propionate affected on heat resistance of the amylase relatively better effects
3. Addition of 10㎎ of sodium sulfate per ㎖ of enzyme solution (D_(30)^(40˚) 125○ ㎖); showed maximum affect on the neat resistance
4. Coexistence of calcium acetate and sodium acetate, affected on the hear resistance, remarkably.