• Title/Summary/Keyword: 분자류 영역

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Studies on the Syndiotactic Poly(vinyl alcohol) Polarizing Film -Preparation of Low Molecular Weight Syndiotactic Poly(vinyl alcohol)/Iodine Complex Film and Its Characterization- (교대배열 폴리비닐알코올 편광필름에 관한 연구 -저분자량 교대배열 폴리비닐알코올/요오드 복합체 필름의 제조와 특성 해석-)

  • 류원석;염정현;최진현;지병철;노태환
    • Polymer(Korea)
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    • v.24 no.5
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    • pp.713-720
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    • 2000
  • A polymer/iodine complex film was prepared using syndiotactic poly(vinyl alcohol) (s-PVA) with number-average degree of polymerization of 900 and syndiotactic diad content of 63.1%. In comparison with atactic-PVA/iodine films, degree of polarization of the s-PVA/iodine film was improved up to over 99% although a lower transmittance was obtained. By soaking in iodine/potassium iodide aqueous solution of a lower iodine concentration and subsequent drawing by 4 times, s-PVA/iodine film of a higher transmittance and degree of polarization was produced. The degree of iodine desorption of the s-PVA/iodine film in water were very low. The crystallinity and the d-spacing and crystal size of (100) plane increased at the early stage of soaking time, however, remained constant or decreased slightly with increasing soaking time. In consequence, s-PVA/iodine complex formation took place mainly inside crystal region at the initial stage of soaking time, whereas it occurred outside crystal region or physical adsorption of iodine dominated after sufficient soaking.

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Monocentric Derivative Y Chromosome with Duplication of the SRY Gene in an Azoospermic Male (무정자증 불임남성에서 관찰된 SRY 유전자의 중복을 동반한 일동원체성 derivative Y 염색체)

  • Choi, Eun-Young;Lee, Bom-Yi;Park, Ju-Yeon;Lee, Yeon-Woo;Oh, Ah-Rum;Lee, Shin-Young;Kim, Shin-Young;Han, You-Jung;Lee, Mee-Bum;Ryu, Hyun-Mee;Seo, Ju-Tae;Park, So-Yeon
    • Journal of Genetic Medicine
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    • v.7 no.2
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    • pp.160-164
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    • 2010
  • Structural abnormalities of the Y chromosome affect normal testicular differentiation and spermatogenesis. The present case showed a rare monocentric derivative Y chromosome with partial duplication of Yp including the SRY gene and deletion of Yq12 heterochromatin. The karyotype was 46,X,der(Y)(pter${\rightarrow}$q11.23::p11.2${\rightarrow}$pter).ish der(Y)(DYZ3+,DYZ1-,SRY++), confirmed through a FISH study. Even though the patient possessed an abnormal Y chromosome, testicular biopsy showed normal testicular volumes in the proband, with gonadal hormonal levels in the normal range but bilateral varicocele and hypospermatogenesis. We speculate that the abnormal Y chromosome arose from sister chromatids during Y chromosome recombination or intra chromosomal NAHR (non-allelic homologous recombination) during meiosis in the patient's father or in the very early stages of embryogenesis. The derivative Y chromosome might interfere in the meiotic stage of spermatogenesis, leading to the developmental arrest of germ cells. The present case illustrates that the infertility phenotype can have various causes. Also, it emphasizes the importance of accurate and various genetic analyses and could aid in male infertility treatment.

Influence of Green Tea Powder on the Physical Properties of the Bread Flour and Dough Rheology of White Pan Bread (녹차분말 첨가가 소맥분의 물리적 특성과 제빵적성에 미치는 영향)

  • 황성연;최원균;이현자
    • The Korean Journal of Food And Nutrition
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    • v.14 no.1
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    • pp.34-39
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    • 2001
  • The purpose of this study was to examine physical properties of the addition of green tea powder on bread flour and dough rheology of white pan bread. Three levels(0.1, 0.5 and 1.0% ) of each green tea powder with bread flour were tested for their effects in dough mixing using rapid disco analyzer, alveogram and farinogram. Addition of green tea powder tended to reduce initial pasting temperature and increase peak viscosity, break down and set back. L(extensibility) and G(swelling index) value in alveogram showed decrement with increasing green tea powder. These meant that the volume of white pan bread would show same tendency. The use of green tea powder increased consistency and water absorption of the bread flour but decreased development time, salability and degree of softening on farinogram. White pan bread with green tea powder had higher value of hardness and springness than without it. Sensory evaluation determined that the white pan bread with 0.5% green tea powder had the highest score.

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Development of a Molecular Selection Marker for Bacillus licheniformis K12 (Bacillus licheniformis K12 균주 분자 선발 마커 개발)

  • Young Jin Kim;Sam Woong Kim;Tae Wok Lee;Won-Jae Chi;Woo Young Bang;Ki Hwan Moon;Tae Wan Kim;Kyu Ho Bang;Sang Wan Gal
    • Journal of Life Science
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    • v.33 no.10
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    • pp.808-819
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    • 2023
  • This study was conducted to develop a selection marker for the identification of the Bacillus licheniformis K12 strain in microbial communities. The strain not only demonstrates good growth at moderate temperatures but also contains enzymes that catalyze the decomposition of various polymer materials, such as proteases, amylases, cellulases, lipases, and xylanases. To identify molecular markers appropriate for use in a microbial community, a search was conducted to identify variable gene regions that show considerable genetic mutations, such as recombinase, integration, and transposase sites, as well as phase-related genes. As a result, five areas were identified that have potential as selection markers. The candidate markers were two recombinase sites (BLK1 and BLK2), two integration sites (BLK3 and BLK4), and one phase-related site (BLK5). A PCR analysis performed with different Bacillus species (e.g., B. licheniformis, Bacillus velezensis, Bacillus subtilis, and Bacillus cereus) confirmed that PCR products appeared at specific locations in B. licheniformis: BLK1 in recombinase, BLK2 in recombinase family protein, and BLK3 and BLK4 as site-specific integrations. In addition, BLK1 and BLK3 were identified as good candidate markers via a PCR analysis performed on subspecies of standard B. licheniformis strains. Therefore, the findings suggest that BLK1 can be used as a selection marker for B. licheniformis species and subspecies in the microbiome.