• Genomics & Informatics
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• 제8권4호
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• pp.170-176
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• 2010

The Ribonucleotide reductases (RNR) are essential enzymes that catalyze the conversion of nucleotides to deoxynucleotides in DNA replication and repair in all living organisms. The RNRs operate by a free radical mechanism but differ in the composition of subunit, cofactor required and regulation by allostery. Based on these differences the RNRs are classified into three classesclass I, class II and class III which depend on oxygen, adenosylcobalamin and S-adenosylmethionine with an iron sulfur cluster respectively for radical generation. In this article thirty seven sequences belonging to each of the three classes of RNR were analyzed by using various tools of bioinformatics. Phylogenetic analysis, dot-plot comparisons and motif analysis was done to identify a number of differences in the three classes of RNRs. In this research article, we have attempted to decipher evolutionary relationship between the three classes of RNR by using bioinformatics approach.

• 자원환경지질
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• 제26권3호
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• pp.421-429
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• 1993

Dissolution reactions of chemical grade zinc sulfide and natural sphalerite were studied in ferric chloride solution as an oxidant. To enhance the leaching reaction, ultrasonic technique was employed in this investigation. For the reaction with pure zinc sulfide, chemical reaction was the rate limiting step in the range of low conversion irrespective of applying ultrasonic wave. And the diffusion through liquid film instead of diffusion through product layer of free sulfur was the rate determining step because ultrasonic vibration removes the product from reaction zone. In the case of sphalerite with the ultrasonic vibrator, it was found that inert mineral layer diffusion was the rate determining step, in which the elemental sulfurs formed were removed by the ultrasonic action. Experimental results showed that the ultrasonic technique proved to be the methods which can significants improve the leaching performance.

• Asian-Australasian Journal of Animal Sciences
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• 제7권4호
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• pp.481-486
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• 1994

The effect of neutralization of urea-treated rice straw with sulfuric acid was investigated. Long-cut (15-20 cm) and short-cut (2-3 cm) rice straw were treated with 6% urea for 21 days, and the treated straw was mixed with an acid-molasses solution to neutralize free ammonia and kept airtightly in a plastic bag for 24 hours. The neutralized and non-neutralized straw were dried and subjected to chemical analysis and in vitro dry matter (DM) digestibility determination. The in vitro DM digestibility as well as crude protein (CP) content were remarkably improved by neutralization. Short-cutting of the straw before treatment gave a better result than the long-cut samples. Neutralization with sulfuric acid also affected the chemical composition and increased sulfur content of samples. The CP thus fixed by neutralization was proven to be kept stable for 3 months, and in vitro DM digestibility was not affected by the storing period.

• 한국주조공학회지
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• 제6권4호
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• pp.277-283
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• 1986

The effects of copper as an alloying element on the microstructure of Compacted Vermicular graphite cast iron which was treated with Mg-REM spheroidizer have been studied. With the increase of copper content up to 2.0wt.%, the following results were obtained; First, the ratio of residual magnesium content in the as-cast iron has been found to be increased, possibly due to the decrease of sulfur content in the melt. Thus, the morphology of graphite in the as-cast iron has been found to be more nodular type. Second, the proportion of pearlite in the matrix has been found to he increased, however the matrix being with free carbide precipitates in the copper range of 1.2wt.% to 2.0wt.%. Third, the tensile strength of the as-cast iron in the temperature up to $400^{\circ}C$ was increased.

• 한국표면공학회지
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• 제25권4호
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• pp.173-180
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• 1992

The effects of the stabilizing additives such as NaCN, 2-MBT and Thiourea on bath decom-position, plating rate and surface morphology have been studied. Bath stability was increased in the order of an additive-free bath, and NaCN-, 2-MBT-, and Thiourea-stabilized baths. The sta-bilizing effects may be attributed to the stability of Cu(II) -complexes. The plating rate is the re-verse order of the bath stability. Accelerative effect of 2-MBT in proper quantity(0.3mg/$\ell$) may be explained by visualizing it absorbed through benzene ring or sulfur atom on portions of the sub-strates. The strong bond of the complexing part of the molecule to nearby chelated copper ions would tend to accelerate plating by making it easier for the Cu2+ -ligand bond to be broken. Sur-face morphologies of copper deposits depend on the bath additives. Electroless copper deposits from the 2-MBT stabilized baths are finer than the deposits from the NaCN- and Thiourea- stabi-lized baths due to the strong adsorption on the substrates.

• 대한화학회지
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• 제11권1호
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• pp.28-32
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• 1967

The direct acid leaching of domestic Marmatite concentrate at elevated temperatures and pressures was investigated. Almost 100 percent of zinc was extracted from the concentrate liberating free sulfur in 4 hours at $100^{\circ}C$ when the oxygen partial pressure was 5 atm. in sulfuric acid solution. By applying the Arrhenius equation to leach reaction in the range of $60^{circ}$ to $100^{\circ}C$ at the same oxygen partial pressure, 15.7 kcal per mole of activation energy was calculated. At the initial stage of leaching, the rate of reaction increased linearly by increasing temperature and pressure. The concentration of sulfuric acid gave minor effect to leaching velocity in the range of 5 to 20 percent. The particle size should be under 270 mesh for 100 percent extraction of zinc.

• Journal of Microbiology and Biotechnology
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• 제28권1호
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• pp.50-58
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• 2018

Elephant garlic (Allium ampeloprasum var. ampeloprasum), which belongs to the Alliaceae family along with onion and garlic, has a flavor and shape similar to those of normal garlic but is not true garlic. Additionally, its properties are largely unknown, and its processing and product development have not been reported. In this study, we focused on using elephant garlic to produce a new type of vinegar, for which the market is rapidly growing because of its health benefits. First, we evaluated the effects of elephant garlic addition on acetic acid fermentation of rice wine by Acetobacter pasteurianus. In contrast to normal garlic, for which 2% (w/v) addition completely halted fermentation, addition of elephant garlic enabled slow but successful fermentation of ethanol to acetic acid. Metabolite analysis suggested that sulfur-containing volatile compounds were less abundant in elephant garlic than in normal garlic; these volatile compounds may be responsible for inhibiting acetic acid fermentation. After acetic acid fermentation, vinegar with elephant garlic did not have any sulfur-containing volatile compounds, which could positively contribute to the vinegar flavor. Moreover, the amino acid profile of the vinegar suggested that nutritional and sensory properties were more enhanced following addition of elephant garlic. Thus, elephant garlic may have applications in the development of a new vinegar product with improved flavor and quality and potential health benefits.

• 한국미생물·생명공학회지
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• 제6권4호
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• pp.173-179
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• 1978

1) 고온성으로 탄화수소를 자화할 수 있는 균체를 생산하는 목적으로 90여점의 시료로부터 세 균주의 효모를 선별하여 다음의 결과를 얻었다. 2) 선정된 세 균주 효모의 최적생육온도는 4$0^{\circ}C$~45$^{\circ}C$였과. 그리고 이들은 각각 Candida tropicalis (strain A-28), Torulopsis molisichiana (strain B-8) 그리고 Candide krusei (strain C-15)로 각각 동정되었다. 3) 특히 균주 A-28은 tetradecane, hexadecane 과 octadecane을 다같이 쉽게 자화하였고 B-8과 C-15 균주는 다른 n-paraffin 보다 hexadecane을 잘 자화하였다. 4) 선정된 세 균주효모의 세대시간은 3.4.~4.0 시간, 비증식속도는 0.170~0.215이고 그리고 균체수율은 86~98%이였다. 5) 이들 균체의 조단백질은 48.2~61.5%, 지방은 3.7~8.0%, 조섬유는 3.5~4.2%, 회분은 5.6~6.7%, 무질소가용성 물질은 23.5~31.8%였고, thiamine은 0.28~0.93 mg%, riboflavin 6.03~7.3 mg%이었다. 6) 균체단백질의 아미노산조성은 비교적 골고루 함유되었다. 그러나 함황(sulfur containing) amino acid는 극히 적었다.

• 한국양식학회지
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• 제3권2호
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• pp.155-165
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• 1990

멜라닌 색소의 생합성 과정에 관여하는 것으로 알려져 있는 효소 및 관련 인자와의 상관성을 검토하기 위하여 자연산 정상넙치와 양식산 백화넙치의 육질과 표피, 미립자 사료와 생물먹이인 Artemia 및 Rotifer에 대하여 단백질의 함량, 멜라닌 색소생성에 관여하는 효소의 활성, 아미노산 조성 및 비타민A와 C의 함량을 비교하였다. 정상넙치표피는 육질에 비하여 단백질의 함량이 높았으나, 백화넙치인 경우는 대체로 비슷한 값이었다. 사료중의 단백질 함량은 미립자 사료 중 Cl이 가장 높았다. catechal oxidase의 활성은 기질과 조효소 농도의 증가와 더불어 증가하였으며, 백화 유무에 관계없이 거의 유사한 값으로 나타났다. 그리고 L-dopa oxidase활성도 동일한 결과였다. 정상넙치의 유리아미노산 함량은 백화개체에 비하여 높았으며, 표피의 경우는 정상넙치가 백화넙치에 비하여 7.5배 가량 높은 값을 나타내었다. 필수아미노산의 조성으로 비교했을 때, 미립자 사료는 Artemia와 Rotifer보다 우수한 단백질원이었다. 그리고 정상넙치의 함황아미노산의 함유량은 백화넙치의 6.3배에 달하였다. 비타민A는 정상 및 백화넙치의 육질과 표피에서 검출되지 않았으나 비타민C는 정상인 넙치표피가 백화넙치 표피에 비해 약 7.8배였으며, 미립자 사료는 100.83mg/100g으로서 사료 중 가장 높았다. 따라서 넙치표피의 멜라닌색소의 생성에는 기질인 방향족 아미노산과 함황아미노산이 큰 영향을 미치는 것으로 판단되었다.

• 자원리싸이클링
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• 제20권3호
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• pp.48-54
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• 2011

황산으로 탈황 폐촉매를 침출한 결과 황산농도 1 M, 반응시간 1 hr인 실험조건에서 Ni 및 V은 95% 이상, 그리고 Mo은 30%가 침출되었다. 탈황 폐촉매의 Mo matrix 특성으로 인하여 다른 금속에 비하여 Mo의 침출율이 낮았으며, 본 침출반응은 확산반응에 의하여 제어되는 것으로 판단된다. Mo을 완전히 침출하기 위하여 유황성분이 제거된 폐촉매로 침출실험을 실시하였다. 1M 황산으로 처리후 탄산나트륨으로 세척시 Ni, Mo 그리고 V의 침출율은 99% 이었다. Ni 2 g/L; V 9 g/L, Mo 0.6 g/L 조성의 침출액을 LIX 841로 용매추출한 조건에서 A:O 비 5:2, 2단계로 처리시 Mo은 98% 이상 추출되었으며 A:O 비 5:3, 2단계로 처리시 V은 82%가 추출되었다.