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¡¥.(°í¹èÀ²·Î °üÂûÇÒ¶§´Â Á¶¸®°³¸¦ Á¶±Ý¸¸ ¿¾îÁØ´Ù.) Stage(Àç¹°´ë) : ½Ã·áÀÎ ½½¶óÀÌµå ±Û¶ó½º¸¦ °íÁ¤ÇÏ´Â ÀåÄ¡. À̹ø ½ÇÇè¿¡¼´Â ÀüÈÄ Á¿ì·Î ¿òÁ÷ÀÌ´Â Àç¹°´ë Åé´ÏÀåÄ¡(Mechanical stage)°¡ ÀåÂøµÈ°É »ç¿ëÇÑ´Ù. Light source(±¤¿ø) : Ãʱâ Çö¹Ì°æ¿ø Æò¸é°Å¿ï ¶Ç´Â ¿À¸ñ°Å¿ï·Î ºûÀ» ¸ð¾Æ »ó¿¡ Åõ°ú½ÃÅ°´Â ±¤¿ø ¿ªÇÒÀ» Çß´Ù. ÃÖ±Ù¿¡ »ç¿ëÇÏ´Â Çö¹Ì°æÀº LED°°Àº Àåºñ¸¦ »ç¿ëÇϸç, ±× Àü±¸¡¦
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10p
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2,000 ¿ø
[ÀÚ¿¬°úÇÐ] ÀϹݻý¹°ÇÐ ½ÇÇè - ±â°ø°³Æó(The Mechanisms of Stomatal Opening) / Title : The Mechanisms of Stomatal Opening ¡á ¼·Ð : 1. Áõ»ê°ú ±¤ÇÕ¼º ½Ä¹°ÀÇ À¯±â¹°Àº ´ë±âÀÇ CO2·ÎºÎÅÍ ±â¿øÇϹǷΠÀ̸¦ À§ÇÏ¿© CO2¸¦ ÃæºÐÈ÷ ¹Þ¾Æ µé¿©¾ß¸¸ ÇÑ´Ù. À̶§ ÀÚ½ÅÀÌ ÇÊ¿ä·Î ÇÏ´Â ¹°ÀÇ À¯½ÇÀº ÃÖ´ëÇÑ ¹æÁöÇÏ¿©¾ß ÇÏ¸ç ±¤ÇÕ¼º°ú È£Èí »çÀÌÀÇ Á¶ÀýÀÌ ÇÊ¿äÇÏ´Ù. À̸¦ À§ÇØ Á¸ÀçÇϴ Ư¼ö ±¸Á¶¡¦
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4p
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ÀϹݻý¹°¹×½ÇÇè °ú¸ñ¿¡¼ ÇнÀÁÖÁ¦ °¡¿îµ¥ ¹èÁö¸¸µé±â ¹× streak plate method, °øÁß³«ÇÏ±Õ °üÂû¿¡ ´ëÇÑ ½ÇÇè°á°ú¸¦ °úÇÐÀûÀ¸·Î ºÐ¼®ÇÏ´Â ³»¿ëÀ¸·Î ÀÛ¼ºÇÑ ¹®¼ÀÔ´Ï´Ù. / ½ÇÇè°á°ú ºÐ¼® / LB¹èÁö¸¦ ¸¸µå´Â °úÁ¤¿¡¼ LB¹èÁö ³»¿¡ Æ÷ÇԵǴ trypton, yeast extract, NaCl ±×¸®°í agarÀÇ ¾çÀÌ Á¤·®Àû ¾çÀ¸·Î È¥ÇÕµÇÁö ¾Ê´Â Çö»óÀÌ ³ªÅ¸³µ´Ù. Å« »ï°¢ Çöó½ºÅ©¿¡ °¡·ç ÇüÅÂÀÇ ½Ã·áµéÀ» ³Ö´Â °ú¡¦
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1p
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[¹Ì»ý¹°½ÇÇè] ¹Ì»ý¹° CMC ¹èÁö¿Í Starch¹èÁö¿¡¼ÀÇ ±Õ ¹è¾ç[1] / (½ÇÇè°á°ú): À̹ø ½ÇÇèÀº °õÆÎÀÌÀ» ¹è¾çÇÏ¿© ¼ºÀå »óÅÂÀ» °üÂûÇÏ´Â ½ÇÇèÀ» ÇÏ¿´´Ù. ¸ÕÀú CMC¹èÁö¿Í Starch¹èÁöÀ» ¸¸µé¾î¼peptone,COCl©ü, Urea, FeSO©þ,MgSO©þ,ZnSO©þ,KH©üPO©þÀ» °¢°¢ ÇØ´çµÈ ¾çÀ» 100mlÁõ·ù¼öÀ» ³Ö°í ¼¯¾î¼ CMC¹èÁö¿Í Starch¹èÁö¿¡ 50ml¾¿ ³ª´©¾î ºÎ¾î¼ ¹èÁöÀ» ¸¸µé¾ú´Ù. ¸éÀüÀ» ÇÏ°í auto clave¿¡ ¡¦
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3p
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CMC¹èÁö¿Í Starch¹èÁöÀ» ¸¸µé¾î¼peptone,COCl©ü, Urea, FeSO©þ,MgSO©þ,ZnSO©þ,KH©üPO©þÀ» °¢°¢ ÇØ´çµÈ ¾çÀ» 100mlÁõ·ù¼öÀ» ³Ö°í ¼¯¾î¼ CMC¹èÁö¿Í Starch¹èÁö¿¡ 50ml¾¿ ³ª´©¾î ºÎ¾î¼ ¹èÁöÀ» ¸¸µé¾ú´Ù. ¸éÀüÀ» ÇÏ°í auto clave¿¡ ¸ê±ÕÇÏ¿© °õÆÎÀÌ ±ÕÀ» ¹é±Ý´Ï·Î Á¢Á¾ÇÏ¿© shaking incubator¿¡¼ ¹è¾çÇÏ¿© °üÂûÀ» Çغ¸¾Ò´Ù. / Starch¹èÁö¿¡¼´Â µÕ±×·¸°Ô Èò»ö ±ÕÀÌ 0.4mm Å©±â·Î ¾à 60¡¦
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4p
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[ÀÇÇÐ,¾àÇÐ] ¹Ì»ý¹°ÇÐ ½ÇÇè - Gram stainingÀÇ ¿ø¸®¿¡ ´ëÇؼ ¾Ë¾Æº¸°í ½ÇÇèÀ» ÅëÇØ ±×·¥ ¾ç¼º±Õ(Gram-negative bacteria)°ú ±×·¥ ¾ç¼º±Õ(Gram-positive bacteria)À¸·Î ±¸ºÐ / ¹Ì»ý¹°ÇÐ ½ÇÇè -Gram stainingÀÇ ¿ø¸®¿¡ ´ëÇؼ ¾Ë¾Æº¸°í ½ÇÇèÀ» ÅëÇØ ±×·¥ ¾ç¼º±Õ(Gram-negative bacteria)°ú ±×·¥ ¾ç¼º±Õ(Gram-positive bacteria)À¸·Î ±¸ºÐ -¸ñ Â÷- ¥°. ¼·Ð ¥±. º»·Ð 1. ÀÌ·ÐÀû ¹è°æ ¡¦
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7p
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1,500 ¿ø
[ÀÇÇÐ,¾àÇÐ]»ý¹°ÇнÇÇè - »ý¹°ÇÐÀû ºÐÀÚÀÇ °ËÁ¤ / 1. Date : 2. Title : »ý¹°ÇÐÀû ºÐÀÚÀÇ °ËÁ¤. 3. Object : °íºÐÀÚ ¹°ÁúÀÇ ±¸Á¶¿Í ±â´ÉÀ» ÀÌÇØÇÏ°í ¹ß»ö ¹ÝÀÀ¿¡ ÀÇÇÑ ºÐÀÚÀÇ °ËÁ¤ ¹ý¿¡ ´ëÇØ ¾Ë±â. 4. Material : starch, iodine, amylase, benedict, tube, water bath, olive oil, Áõ·ù¼ö,sudan ¬º¿ë¾×, ¾ËºÎ¹Î ¿ë¾×, NaOH, CuSO4 5. Method ¨çstarch¿Í glucose °ËÃâ¹æ¹ý. - E-¡¦
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4p
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1,200 ¿ø
¡¥erimental methods Lag Phase Sterilization Methods Physical Methods Flaming Sterilization Dry Air Sterilization Moist Heat Sterilization Boiling Water Sterilization High Pressure Steam Sterilization Intermittent Sterilization (Tyndallization) Ultraviolet Irradiation Sterilization Filtration Sterilization Chemical Methods Gas Sterilization Liquid
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14p
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2,000 ¿ø
¡¥ls of Organization of Protein Structure: - Primary Structure refers to the linear sequence of amino acids that make up the polypeptide chain. This sequence is determined by the genetic code, the sequence of nucleotide bases in the DNA. The bond between two amino acids is a peptide bond. This bond is formed by removal of a H2O molecule from two different
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5p
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1,500 ¿ø
[ÀÚ¿¬°úÇÐ] ¹Ì»ý¹°½ÇÇè - ¹Ì»ý¹°ÀÇ Çö¹Ì°æ°üÂû / ¹Ì»ý¹°ÀÇ Çö¹Ì°æ°üÂû ¢º ½ÇÇè ³¯Â¥ : 2013. 10. 7 ¢º ½ÇÇè Áغñ¹° -½ÇÇè±â±¸ ¹× µµ±¸ : Çö¹Ì°æ, Pipet, ¾ËÄڿ÷¥ÇÁ, ½½¶óÀÌµå ±Û¶ó½º, Ä¿¹ö±Û¶ó½º ,Ææ , ¹é±Ý¼± -°üÂûÇÒ ¹Ì»ý¹° : Streptomyces s.p , Saccharomyces cerevisiae ,Candida albicans Aspergillus terreus ¢º ½ÇÇè°úÁ¤ 1. ÇÁ·¹ÆĶóÆ® Á¦ÀÛÇÏ±â ¨ç ¿ì¼± ÁغñµÈ 4°³ÀÇ ½½¶ó¡¦
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4p
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1,200 ¿ø