김치의 산패방지에 관한 연구 (제1보)

• 영문명: STUDY ON PREVENTION AGAINST ACID SPOILING OF "KIMCHI"
• 발행기관: 대한약학회
• 저자명: 한구동(Koo Dong Han) 권숙표(Sook Pyo Kwon)
• 간행물 정보: 『약학회지』제2권 제1&2호 (1953년), 48~69쪽, 전체 22쪽
• 주제분류: 의약학 > 기타의약학
• 파일형태: PDF
• 발행일자: 1953.01.30

영문 초록

"Kimchi", which is a main side-dish on Korean table is the pickled vegitables with seasoning substances: such as onion, red pepper, salt, water and etc. In this paper, the variation of pH, acidity (calculated as iactic acid) and sugar contents (calculated as dextrose) are investigated during the fermentation period of Kimchi and the effects of antiseptics (Brilliant green, malachite green, sodium benzoate, salicylic acid, P-dichlor amino sulfonyl-benzoic acid) and hydrochloric acid to prevent spoiling are studied on the Kimchi which is prepared by a simple method in this laboratory.