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Journal of the Korean Chemical Society (JKCS)

ISSN 1017-2548(Print)
ISSN 2234-8530(Online)
Volume 4, Number 1
JKCSEZ 4(1)
February 20, 1957 

 
Title
Effect of Hydrochloric Acid, Sulfuric Acid and Enzymes on the Hydrolysis of Marine Products. (1) Effect of hydrochloric acid on the hydrolysis of dried cuttlefish, sardine, shrimp, sea mussel and undaria

수산물의 염산, 유산, 효소에 의한 가수분해에 관한 연구 (제1보) 염산에 의한 가수분해
Author
Sang Tai Lee, Ki Moo Song

이상태, 송기무
Keywords
Abstract
We have studied on the effect of hydrochloric acid on the hydrolysis of dried cuttlefish, sardine, shrimp, sea mussel and undaria taking various concentration of acid, heating at various periods at constant temperatures and under atmospheric pressure following results were obtained. 1. The addition of HCl increases hydrolysis ratio of marine products rapidly, having maximum point of its ratio at 30% of dried cuttlefish and shrimp, at 25% of sea mussel and undaria, at 15% of sardine. 2. Hydrolysis ratios of cuttlefish and shirmp, sea mussel and undaria, and sardine reach maximum values at 30% of HCl, 25% of HCl and 15% of HCl, respectively.
Page
85 - 87
Full Text
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