1) The Moisture and glycogen contents of salted-oyster (Zin Suk Hwa Jut) were much less than those of raw oyster, while the free sugar content was dominent.
2) The amino acids were detected and identified as aspartic acid, glutamic acid, cystine, serine, glycine, lysine, threonine, histidine, alanine, arginine, valine, methionine, tyrosine, phenylalanine, leucine, iso-leucine and tryptophan in the juice of salted-oyster by using the method of paper chromatography, and the all essential amino acids from nutritional view point was admitted in this juice.
3) The juice contained 0.264 ㎎/㎖ of tyrosine, 0.304 ㎎/㎖ of arginine, 0.046 ㎎/㎖ of tryptophan, 0.460 ㎎/㎖ of histidine, 0.350 ㎎/㎖ of methionine, 0.440 ㎎/㎖ of cystine and 0.115 ㎎/㎖ of phenylalanine.
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