Journal of Preventive Medicine and Public Health
- 제19권2호
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- Pages.307-313
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- 1986
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- 1975-8375(pISSN)
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- 2233-4521(eISSN)
조리과정에 따른 콩나물 중의 수은잔유량
Residual Mercury in Soy-Bean Sprouts by Steps of Cooking
- Chung, Jun-Yong (Department of Health Administration Graduate School of Social Development, Chung-Ang University) ;
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Park, Jung-Duck
(Department of Preventive Medicine and Community Health, College of Medicine, Chung-Ang University) ;
- Chung, Kyou-Chull (Department of Preventive Medicine and Community Health, College of Medicine, Chung-Ang University)
- 발행 : 1986.11.01
초록
This study was carried out in order to estimate the residual amount of mercury in soy-bean sprouts in each steps of cooking. Samples were taken at markets and also cultured at home without applying the mercury containing pesticides as control. Mercury was determined by dithizone method. It was disclosed that soy-bean sprouts purchased at markets contained
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