콩나물의 發芽와 Ascorbic Acid (還元型 Vitamin C) 生成에 關한 實驗 = An Experiment upon Germination and Formation of Ascorbic Acid in Bean Sprout

국문 초록 (Abstract)

1. 콩나물의 發芽促進을 위한 水浸時間은 發芽溫度 13∼15℃, 16∼18℃, 25℃에서는 모두 水溫 16∼18℃에서 7時間한것이 發芽率이 좋았다.
2. V.C의 生成量은 培養溫度가 높을수록(本人이 實驗한 最高溫度는 35℃이었다.) 最大로 되는 日字가 빨라지는데 25℃, 35℃서는 灌水回收가 적은 편이 1日 빨랐다.
3. 生長促進劑로서 Gibberell-Fix를 1PPM.의 濃度로 溶液을 만들어서 處理해 보았는데 같은 溫度에서 未處理한 것 보다 發芽가 促進되고 生長도 助長된다는 事實을 認定했으나 V.C의 生成에는 別로 큰 差異를 認定할 수가 없었다.
4. 培養溫度가 높을 때에 灌水回收가 적으면 多數의 잔뿌리의 發生을 招래했다. 培養溫度와 1일 灌水回收와의 關係는 13∼15℃에서는 3∼4回, 16∼18℃에서는 5∼6回 25℃에서는 9∼10回가 적당하다고 생각되며 35℃에서는 15回以上 灌水하는 것이 좋다고 생각된다.
灌水 溫度는 어느때나 우물 물의 溫度에 가까운 14∼15℃로서 했다.
5. 原料 콩의 水浸時間의 長短은 V.C生成에 別 큰 影響이 없는 것 같다.
6. 적당한 食用時期는 培養溫度와 1일 灌水回收와 關係가 깊었고 本實驗에서는 6∼7℃에서는 2升 仕입한 것은 10日째 5合仕입한 것은 17日째에 食期가 되었으며 50g仕입 培養한 것은 13∼15℃에서 1日 2回 灌水한 것은 9日째, 16∼18℃에서 1日 4回 灌水한 것은 6日째 25℃에서 1日 4, 6回 灌水한 것은 모두 4∼5日째에, 35℃에서 8, 12回 灌水한 것은 역시 4∼5日째에 食期에 達했다. 그리고 生長할수록 蛋白質과 脂肪質이 減少한다고 하니(1) V.C量이 最高로 달하는 時期頃에 食用으로 提供함이 좋을 것으로 생각한다.
本實驗 遂行에 始終助力해준 姜眞一, 高永玉, 具滋弘 諸君에게 謝意를 表하는 바이다.

다국어 초록 (Multilingual Abstract)

1. As for the time of putting beans into water for quickening of germination at culture temperature of 13-15℃, 16-18℃, 25℃, 7 hours as immersing time was all good for the germination capacity at 16-18℃, temperature of the water.
2. The higher is culture temperature, the quicker comes the date when quantity of forming Ascorbic Acid reaches its maximum point, the highest temperature I tried was 35℃.
The Ascorbic Acid formed from 4 litres bean put in a pot at 6-7℃, room temperature reached its maximum point in 7-8 days; that of 1 litre, in 14 days; 50gm bean at 25℃ water poured 4 times a day reached it in 4 days, in case water poured 6 times a day, in 5 days, at 35℃, 8 times a day, in 3 days, and under the same temperature, in case 12 times water poured, in 4 days.
3. I treated it with solution of 1 PPM. Gibberell-Fix.
I recognized that in this case at the same degree the germination was quickened and growth was encouraged, comparing with the treatment by water. But no special difference of forming Ascorbic Acid was found.
4. If the frequency of water pouring was scant when the culture temperature was high, many small lateral roots were produced.
As for the relation between culture temperature and water pouring frequency, 3-4 times at 13-15℃, I think, was moderate; 5-6 times, at 16-18℃; 9-10 times, at 25℃; more than 15 times, at 35℃; in this case the temperature of pouring water is 14-15℃. 5. As far as my experiment is concerned, the length of time for putting the bean into water does not effect the formation of Ascorbic Acid.
6. Speaking of suitable time for eating, I think that culture temperature and frequency of pouring water per day has a deep relation each other. In this experiment 4 litre bean put into a pot at 6-7℃ became eatable enough in 10 days, 1 litre at the same temperature, in 17 days; 50gm bean water poured twice a day at 13-15℃, in 9 days, that of bean water poured 4 times a day at 16-18℃, in 6 days, 4-6 times at 25℃, in 4-5 days, and 8 and 12 times at 35℃, in 4-5 days.