These experiments were designed to study the Hg contents in Korean Hens Egg by origin, kind,
organ, and cooking methods. The following samples were studied.
Place of origin No. of sample
Seoul (Legon) 12
Su Woun (Legon) 12
Pusan (Legon) 12
Ulsan (Legon) 10
Tae Gu (Legon) 10
Kwang Ju (Legon) 10
Seoul (New Hampson) 10
Seoul (Native) 10
The following results were obtained.
1. The Hg contents of hen´s egg of Seoul origin was 0.087 p.p.m., that of Ulsan origin was 0.07T p.p.m.. Its contents of Tae Gu, Kwang Ju origin were 0.052 p.p.m, and 0.048 p.p.m.. High contents of Hg showed in egg that produced in large cityies and industrial area.
2. For the kind of egg, the Hg contents of Legon kind was 0.087 p.p.m and that of Native kind was 0.031 Ap.m.. Its contents of Legon kind was higher than that, of Native significantly.
3. By the organ of egg, the contents of Hg in egg yolk was 0.054 p.p.m. that showed 87 per cent Hg contents of whole egg, and its value of egg white was 0.009 p.p.m..
4. About cooking methods, the contents of Hg in parboiled egg was 0.007 p.p.m., that of fried egg was 0.015 p.p.m.. Especially the cooked eggs were significantly lower than row eggs in Hg contents.
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