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Microbial Chefs (Kimchi & soybean paste) / <font color=red>Ư¼ö¹®ÀÚ¿À·ù
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¡¥ & materials) 1) Analysis of microbial growth 2) Gram staining 4. ½ÇÇè ¹æ¹ý (experimental procedure) 1) Optical density 2) Plate counting 3) Gram staining / 1. ½ÇÇè ¸ñÀû (objective) ¹Ì»ý¹° ¼ºÀå ºÐ¼® ¹× ±×¶÷ ¿°»ö ½ÇÇèÀÇ ¸ñÀûÀº ¹Ì»ý¹°ÀÇ »ý¸®Àû Ư¼ºÀ» ÀÌÇØÇÏ°í, À̸¦ ÅëÇØ ¹Ì»ý¹°ÀÇ ºÐ·ù ¹× ½Äº° ¹æ¹ýÀ» ½ÀµæÇÏ´Â µ¥ ÀÖ´Ù. Çö´ë ¹Ì»ý¹°Çп¡¼ ¹Ì»ý¹°Àº ´Ù¾çÇÑ »ýÅ¡¦
¡¥ntal results) 1) Analysis of microbial growth (Optical density) 2) Analysis of microbial growth (Colony forming unit) 3. ½ÇÇè °á°ú ºÐ¼® ¹× °íÂû (Analysis and discussions) 1) ½ÇÇè °á°ú 2) ¿ÀÂ÷ ¿øÀÎ ºÐ¼® 4. °á·Ð (Conclusion) / 1. ÀÌ·ÐÀû ¹è°æ ¹× ½ÇÇè ¹æ¹ý (Theoretical background and experimental procedure) ¹Ì»ý¹°ÀÇ ¼ºÀå ºÐ¼®°ú ±×¶÷ ¿°»öÀº ¹Ì»ý¹°Çп¡¼ ¡¦
¹Ì»ý¹° Áõ½ÄÀÇ ÃøÁ¤¿¡ ´ëÇؼ ¼¼±ÕÁõ½ÄÀÇ ±Õ¼ö¿Í ±Õ·®ÀÇ ÃøÁ¤¹ý¿¡ ´ëÇØ °£´ÜÈ÷ ¼Ò°³ÇÑ ÀÚ·áÀÔ´Ï´Ù. º¸°í¼ Áغñ¿¡ À¯¿ëÇÑ ³»¿ëÀÌ µÇ¼ÌÀ¸¸é ÇÕ´Ï´Ù. ½ÃÇè Àß º¸½Ã±æ ¹Ù¶ø´Ï´Ù. / 1. ±Õ¼öÀÇ ÃøÁ¤¹ý °¡. Áø±Õ¼öÀÇ ÃøÁ¤ ³ª. ¼¼±Õ¼ö ÃøÁ¤ 2. ±Õ·®ÀÇ ÃøÁ¤¹ý / ¼¼±ÕÁõ½ÄÀ» ÃøÁ¤ÇÏ´Â µ¥¿¡´Â ±Õ¼ö¸¦ ÃøÁ¤ÇÏ´Â °æ¿ì¿Í ±Õ·®À» ÃøÁ¤ÇÏ´Â °æ¿ì°¡ ÀÖ´Ù. ÀÏÁ¤¼¼±Õ¼ö¿Í ÀÏÁ¤¹è¾çÁ¶°Ç¿¡¼´Â ±Õ¼ö¿Í ±Õ¡¦
¡¥ ÇʼöÀûÀÎ ¿ªÇÒÀ» ÇÑ´Ù. 2. ½ÇÇè ³¯Â¥ microbial taxonomy ½ÇÇèÀÇ ³¯Â¥´Â ½ÇÇèÀÇ Àü¹ÝÀûÀÎ ÁøÇà »óȲ°ú °á°ú¿¡ Áß¿äÇÑ ¿µÇâÀ» ¹ÌÄ¡´Â ¿ä¼Ò´Ù. ½ÇÇè ³¯Â¥¸¦ Á¤ÇÏ´Â °ÍÀº ´Ü¼øÇÑ ÀÏÁ¤ Á¶Á¤ ÀÌ»óÀÇ Àǹ̰¡ ÀÖ´Ù. ¸ÕÀú, ½ÇÇèÀ» ½Ç½ÃÇϱâ Àü¿¡ ¹Ì¸® °èȹÇÑ ³¯Â¥¿¡ µû¶ó ÇÊ¿äÇÑ Àç·á¿Í Àåºñ¸¦ ÁغñÇØ¾ß ÇÑ´Ù. À̸¦ ÅëÇØ ½ÇÇèÀÇ ...
¹Ì»ý¹° ¹× »ý¹°°øÇÐ ±âÃʽÇÇè ·¹Æ÷Æ®(Growth of microbial cells) / 1. Title 2. Objective 3. Material & Equipments 4. Method 5. Result 6. Discussion / 1. Title ¹Ì»ý¹° ¼¼Æ÷ÀÇ ¼ºÀå¿¡ °üÇÑ ±âÃÊ ½ÇÇè ¹Ì»ý¹°Àº Áö±¸»óÀÇ °ÅÀÇ ¸ðµç ȯ°æ¿¡¼ ¹ß°ßµÇ´Â ¹Ì¼¼ÇÑ »ý¸íü·Î, ÀηùÀÇ »î¿¡ ±íÀº ¿µÇâÀ» ¹ÌÄ£´Ù. ÀÌ·¯ÇÑ ¹Ì»ý¹°ÀÇ ¼ºÀå ¹× ¹ß´Þ °úÁ¤À» ÀÌÇØÇÏ´Â °ÍÀº ¿©·¯ °¡Áö »ý¸í¡¦
[A£« ½ÄÇ°¹Ì»ý¹°ÇнÇÇè ¿µ¹®·¹Æ÷Æ®] Control of microbial growth chemical method (antimicrobial agent) / 1. Title 2. Date 3. Purpose 4. Materials and Equipment 5. Method 6. Data 7. Result and Discussion 8. Reference / 1. Title Chemical Methods and Antimicrobial Agents Microbial growth control is a crucial aspect of food safety and public health, fo¡¦
[A£« ½ÄÇ°¹Ì»ý¹°ÇнÇÇè ¿µ¹®·¹Æ÷Æ®] Control of microbial growth physical method (heat) / 1. Title 2. Date 3. Purpose 4. Materials and Equipment 5. Method 6. Data 7. Result and Discussion 8. Reference / 1. Title The Application of Heat Microbial growth control is a critical aspect of food safety and preservation. Among the various methods employed ¡¦
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