• KSBB Journal
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• 제15권3호
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• pp.268-273
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• 2000

본 연구에서는 R rubrum을 이용한 석탄합성 가스로부터 수소 생산공정에 있어서의 세포성장 및 일산화탄소 전환을 최적화하 는 여러 조건들을 조사하였다. 그 중 pH의 영향을 살펴보면 R. rubrum 세포성장에는 pH 6~7이 최적이었고 수소생산에는 pH 7 7-7.5이 최적이었으며 pH가 5.5에서는 세포성장이거의 이루어 지지 않았다. 또한 온도가 34 'C 이상 증가되었을 때 세포성장이 둔화되어 멈추고 안정적인 co 전환속도를 얻을 수 없으므로 $30^{\circ}C$가 R. rubrum 균주 성장과 co 전환에 최적온도라 생각된다. 또한 R. rubrum은 photosynthetic bacteria인데 이 세포의 성장에 는 벚의 세기가 1,700-2,400 Lux가 최적임을 알 수 있었고 co 전환에는 계속적인 빛의 공급이 꼭 필요하지는 않고 간헐적인 빛의 노출만으로도 충분하다고 생각된다. 또한 연속반응기를 이 용하여 600 rpm, $30^{\circ}C$, pH 7에서 합성가스 체류시간 110분시 co 전환율 약 53%정도를 얻을 수 있었다. 이 연구가 계속 진 행되어져서 photobioreactor의 개발, high pressure bioreactor의 이 용, 균주의 mutatIOn 및 전환능력 우수 균주 등의 selection을 수 행한다면 매우 높은 합성가스 전환율을 갖는 생물반응기 공정개 발도 가능하리라 생각된다.

• Journal of Nutrition and Health
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• 제20권6호
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• pp.442-455
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• 1987

The purpose of the study were to assist foodservice managers in complex decision making by utilizing computerized cost accounting system and to relieve managers from repetitive and routine tasks so that more adequate patient care and consultation can be provided. The scope of the computer-assisted cost accounting system consists of budget, menu planning, purchasing, inventory, cost control and financial reporting. The content of the computerized system are summarized as follows ; 1) For budgeting monthly income was estimated by calculating unit cost of each meal and forecasting serving numbers. The actual serving numbers for patients and employees were totaled everyday, and utilized as the basic data base for estimating income and planning menu. The monthly lists of meal sensus were generated. 2) for menu planning concersion factors were computed based on the standarized recipe for 50 servings. Daily menus for patients and employees which include total amounts of each ingredient and cost analyzed information were generated. 3) Daily and monthly purchasing report for each food item classified by patient and employee meals were generated. 4) Inventory transactions such as recipts and issues were totalized daily for each stocked item, and monthly inventory reports were generated. 5) Cost analysis reports for each menu item were generated into two ways based on the budget coat as well as the purchasing cost. 6) Editing new recipes and updating food costs change to the data base were carried out. 7) Financial reports were generated monthly, first-half and second-half of the year, and yearly basis.