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KMID : 0665220100230010045
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Korean Journal of Food and Nutrition
2010 Volume.23 No. 1 p.45 ~ p.51
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Soluble Characteristics of Deer Young Antler, Deer antler, Oystershell, Crabshell and Eggshell to Organic Acid
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Ann Yong-Geun
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Abstract
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The 2%, 3% of deer young antler, deer antler, oystershell, crabshell, eggshell were add into the 5%, 10%, 15% solution of glacial acetic acid and vinegar and after incubating it for 4 days at respectively, solubility was analyzed. The result shows the difference was minute between glacial acetic acid and vinegar. In the 2% content of deer young antler, solubility was 42~47%, in the 3% content of it, solubility was 41~47%, with the acid concentration becoming higher, solubility increased slightly. In the 2% content of deer antler, solubility was 59~63%, in the 15% content of acid, solubility rather decreased. In the 2% content of oystershell, solubility was 85~96%, in the 3% content, solubility was 95~98%, in the 15% of acid density, it decreased. In the 2% content of crabshell, solubility was 79~88%, in the 3% content, solubility was 81~95%, and in case that acid density was high, solubility increased rather slightly. In the 2% content of eggshell, solubility was 84~96%, in the 3% content, solubility was 84~93%. When young deer antler and deer antler were heated for two hours at , solubility increased 19~24%, and in the case of crabshell, 10~11% increased. The above result and condition, and the result of pH and acidity don’t have much influence on solubility. Thus, the 5% of acidity was enough to melt the 3% of sample. Highest were glacial acetic acid and vinegar in solubility to the various organic acid, and wax gourd vinegar melted the 85% of oystershell, the 78% of crabshell, the 28% of the deer young antler, and in the precipitation was made. Citric acid melted the 57% of deer antler, but it was precipitated with all other samples. Ascorbic acid melted the 92% of eggshell, and did the 37~54% of other samples.
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KEYWORD
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organic acid, organic calcium, deer antler, oystershell, crabshell, eggshell, acetic acid, citric acid, ascorbic acid, vinegar
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