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Protein Quanitification by Bradford protein assay / 1. Introduction 2. Materials & Methods 3. Results 4. Discussion & Conclusion 5. Reference / 1. Introduction Bradford ´Ü¹éÁú ºÐ¼®¹ýÀº »ýÈÇÐ ¹× ºÐÀÚ»ý¹°ÇÐ ºÐ¾ß¿¡¼ ´Ü¹éÁúÀ» Á¤·®ÀûÀ¸·Î ÃøÁ¤ÇÏ´Â µ¥ ³Î¸® »ç¿ëµÇ´Â ¹æ¹ýÀÌ´Ù. ÀÌ ¹æ¹ýÀº ƯÈ÷ ´Ü¹éÁúÀÇ ³óµµ¸¦ ºü¸£°í È¿À²ÀûÀ¸·Î Á¤·®ÈÇÒ ¼ö ÀÖ´Â ÀåÁ¡ÀÌ ÀÖ´Ù. 19¡¦ |
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1. Introduction »ýÈÇп¡¼ ´Ü¹éÁúÀº ¼¼Æ÷ ³» ´Ù¾çÇÑ »ý¸®Àû °úÁ¤¿¡ ÇʼöÀûÀÎ ¿ªÇÒÀ» Çϸç, ±× ±â´ÉÀ» ÀÌÇØÇϱâ À§Çؼ´Â ´Ü¹éÁúÀ» Ãß.. / 1. Introduction 1) Protein 2) Protein extraction 3) Protein quantification and Bradford assay 4) SDS-PAGE and western blotting 2. Result 1) Bradford assay Á¤·® 2) SDS-PAGE and western blotting 3. Discussion 4. Reference ¡¦ |
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Protein Quanitification by Bradford protein assay ¿¹ºñ / 1. ´Ü¹éÁú Á¤·®¹ý 1) Lowry protein assay 2) Bradford protein assay 2. spectrophotometerÀÇ ¿ø¸® 3. ´Ü¹éÁú Àü±â¿µµ¿°ú DNA Àü±â¿µµ¿ÀÇ Â÷ÀÌÁ¡ 4. ´Ü¹éÁú Àü±â¿µµ¿½Ã stacking gel°ú resolving gel¿¡¼ pH¸¦ °¢°¢ 6.8°ú 8.8À» »ç¿ëÇÏ´Â ÀÌÀ¯ 5. ´Ü¹éÁú Àü±â¿µµ¿¿¡ »ç¿ëµÇ´Â ¹°Áú¿¡ ´ëÇÑ ÀÌÇØ 1) SDS (sodium do¡¦ |
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Proteinuria NOS Case Study / 1. °£È£»çÁ¤ 2. °£È£Áø´Ü 3. °£È£ °èȹ ¹× ¼öÇà 4. ¹®Çå°íÂû / 1. °£È£»çÁ¤ ´Ü¹é´¢´Â ´Ü¹éÁúÀÌ ¼Òº¯¿¡ ºñÁ¤»óÀûÀ¸·Î Á¸ÀçÇÏ´Â »óÅ·Î, ¿©·¯ °¡Áö ¿øÀο¡ ÀÇÇØ ¹ß»ýÇÒ ¼ö ÀÖ´Ù. °£È£»çÁ¤Àº ȯÀÚÀÇ »óŸ¦ Á¾ÇÕÀûÀ¸·Î ÀÌÇØÇÏ°í °£È£ °èȹÀ» ¼¼¿ì´Â µ¥ ÇʼöÀûÀÌ´Ù. ȯÀÚÀÇ º´·Â, °¡Á··Â, ¾à¹° º¹¿ë ¿©ºÎ, Àü¹ÝÀûÀÎ °Ç° »óŸ¦ ¸é¹ÐÈ÷ Á¶»çÇØ¾ß ÇÑ´Ù. ¿ì¡¦ |
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[A£« ·¹Æ÷Æ®] protein-misfolding Áúȯ ¾ËÃ÷ÇÏÀÌ¸Ó - Áõ»ó, ¿øÀÎ, Áø´Ü, Ä¡·á¹ý / 1. °³¿ä 2. Áõ»ó 2.1 ±â¾ï·Â °¨Åð 2.2 ³ú ÀÎÁö´É·ÂÀÇ ÀúÇÏ 2.3 Á¤½ÅÇൿ ÀÌ»óÁõ»ó ¹ßÇö 2.4 ÇغÎÇÐÀûÀ¸·Î À§ÃàµÈ ³ú 3. ¹ßº´¿øÀÎ 3.1 tau´Ü¹éÁúÀÇ misfolding 3.2 misfolding °ü·Ã À¯ÀüÀÚ 4. Áø´Ü 4.1 ÀÓ»óÀû Áø´Ü¹æ¹ý 4.2 Ç÷¾×°Ë»ç¸¦ ÅëÇÑ Áø´Ü¹æ¹ý 5. Ä¡·á 5.1 Äݸ° ºÐÇØÈ¿¼Ò ¾ïÁ¦Á¦ ¡¦ |
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Proteinonlyhypothesis±¤¿ìº´ / Protein only hypothesis º´À» ÀÏÀ¸Å°´Â ¹°ÁúÀº size°¡ virusº¸´Ùµµ ÀÛÀ¸¸ç, nucleic acidµµ °ü¿©ÇÏÁö ¾Ê´Â´Ù. °¨¿°µÈ host¿Í Á¤»óÀÎ host »çÀÌ¿¡¼ mRNA°¡ µ¿ÀÏÇÏ´Ù. Áï ¡¦ |
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Example of Biopolymers - Proteins, DNA, Polysaccharides / 1. Protein (1) Primary structure (2) Secondary structure (3) Tertiary structure 2. DNA (1) single stranded (2) double stranded 3. RNA 4. Polysaccharides (1) Cellulose (2) starch 5. Protein fibers (1) Collagen (2) Keratin (3) Actin / 1. Protein ´Ü¹éÁúÀº »ý¹°Ã¼ÀÇ ±¸¼º ¿ä¼ÒÀÌÀÚ¡¦ |
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½ÄÇ°°¡°ø¿¡¼ ´Ü¹éÁúÀÇ º¯Çü¸ñÀû°ú º¯Çü¹æ¹ý °úÁ¤ µî¿¡ ´ëÇØ Á¶»çÇÑ ÀÚ·áÀÔ´Ï´Ù. Modificationoffoodproteins / 1) ´Ü¹éÁú º¯Çü (Protein modification) 2) º¯Çü ¹æ¹ý 3) ½ÄÇ°°¡°ø¿¡¼ ´Ü¹éÁúÀÇ º¯Çü ¸ñÀû 1.ÈÇÐÀû º¯Çü (Chemical modification) 2. È¿¼ÒÀû º¯Çü (enzymatic modification) 3. ¹°¸®Àû º¯Çü (Physical modification) / (3) ½Ã½ºÅ×ÀÎ(cysteine)°ú ½Ã½ºÆ¾(cystine)ÀÇ »ê¡¦ |
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small G proteins - Rho sub-family / 1. Small G Protein 2. Small GTPase ProteinÀÇ ºÐ·ù 3. Rho Sub-Family 4. Rho Sub-FamilyÀÇ º´¸® 5. Rho Sub-Family °ü·Ã Áúº´ Ä¡·á ¿¬±¸ 6. Âü°í¹®Çå & URL / 1. Small G Protein Small G proteinÀº ¼¼Æ÷ ³» ½ÅÈ£ Àü´ÞÀ» Á¶ÀýÇÏ´Â Áß¿äÇÑ ºÐÀÚ·Î, À̵éÀº ÀϹÝÀûÀ¸·Î GTPase¶ó°í ºÒ¸®´Â È¿¼Ò °¡Á·¿¡ ¼ÓÇÑ´Ù. À̵éÀº ÀÛÀº Å©±âÀÇ ´Ü¹éÁú·Î¡¦ |
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¿¬¼¼´ë ÀϹݻý¹°(°øÇлý¹°) Macromolecules Proteins, Carbohydrates, Lipids / ¥°. ½ÇÇè¸ñÀû ¥±. ½ÇÇè°á°ú ¥². Discussion ¥³. Further study / ¥°. ½ÇÇè¸ñÀû ÀÌ ½ÇÇèÀÇ ¸ñÀûÀº »ý¹°Ã¼¸¦ ±¸¼ºÇÏ´Â ÁÖ¿ä °íºÐÀÚÀÎ ´Ü¹éÁú, ź¼öȹ°, ±×¸®°í ÁöÁúÀÇ ±âº» ±¸Á¶¿Í ±â´ÉÀ» ÀÌÇØÇÏ°í ÀÌµé ´ëºÐÀÚÀÇ »ý¹°ÇÐÀû ¿ªÇÒ¿¡ ´ëÇØ ½Éµµ ±íÀº ÅëÂûÀ» ¾ò´Â °ÍÀÌ´Ù. °íºÐÀÚÀÇ Á¾·ù¿Í Ư¼ºÀº °¢±â ´Ù¡¦ |
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