녹두 발아 중 일반성분의 변화 및 비타민C의 생성 = The Changes of Proximate Composition and Vitamin C During Germination of Mung Bean

다국어 초록 (Multilingual Abstract)

1) During the germination, moisture contents and fresh weight of mung bean were increased remarkably according to the growth stage and it's dry weight was decreased gradually.
2) In case of cultivating the mung beans in the light and dark places under the same conditions, the mung beans cultivated in the dark was similar in length. But those was suited for eating, because their moisture contents were much more and smooth. And their increase in the weights were caused by moisture contents.
3) The proximate components of Mung beans was gradually decreased, on the contrary it's moisture content was increased.
4) According to the growth stage vitamin C content of Mung bean was increased. Vitamin C content per pot of Mung bean showed 50.4mg% of the maximum value as it was cultivated for 3days in the dark and after that, vitamin C content per pot was decreased. The Mung bean cultivated for 4 days in the light contained 38mg% of highest vitamin C content.
5) For the determination of vitamin C, vitamin C of the cotyledon was increased gradually with the growth of the sprouts and that of the hypocotyl was decreased.

목차 (Table of Contents)

• 1. 서 론
• 2. 실험방법
• 3. 실험결과 및 고찰
• 4. 요 약
• 5. 참고문헌