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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 1981.4
- 수록면
- 117 - 122 (6page)
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초록· 키워드
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Mung bean sprout has been grown for 96 hours by soaking mung bean in such eight test divisions as Gibberellin 5-50ppm solution, well-water, and so on. Study on the charge of vitamin C an reducing sugar during its growth can be summarized as follows.
1. During the growth of mung bean sprout, the length and weight in the sample treated with Gibberellin 20ppm are highest of all Gibberellin divisions.
2. When mung bean sprout has grown for 24 hours, its vitamin C content reaches maximum in each sample.
3. There is little dehydro asscorbic acid in each sample during the growth period of 24-96 hours.
4. During the period of growth, the content of vitamin C in the sample treated with Gibberellin 5ppm are highest of all
5. When mung bean sprout has been grown enough for cooking, in 48 hours, the content of vitamin C in the sample treated with Gibberellin 10ppm is highest but a significant difference is not recognized.
6. After 24 hours growth, vitamin C decreases but reducing sugar increases.
1. During the growth of mung bean sprout, the length and weight in the sample treated with Gibberellin 20ppm are highest of all Gibberellin divisions.
2. When mung bean sprout has grown for 24 hours, its vitamin C content reaches maximum in each sample.
3. There is little dehydro asscorbic acid in each sample during the growth period of 24-96 hours.
4. During the period of growth, the content of vitamin C in the sample treated with Gibberellin 5ppm are highest of all
5. When mung bean sprout has been grown enough for cooking, in 48 hours, the content of vitamin C in the sample treated with Gibberellin 10ppm is highest but a significant difference is not recognized.
6. After 24 hours growth, vitamin C decreases but reducing sugar increases.
목차
Abstract
Ⅰ. 緖論
Ⅱ. 實驗材料 및 實驗方法
Ⅲ. 實驗結果 및 考察
Ⅳ. 結論
參考文獻
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