署類澱粉의 液化性에 關한 硏究 : 第2報 漂白粉 處理 및 紫外線 照射의 影響 (Ⅱ) The effects of the treatment of bleaching powder and of the irradiation of ultraviolet rays = Studies on the Liquefaction Properties of Potato starches

국문 초록 (Abstract)

1. 漂白粉溶液을 處理한 고구마 澱粉의 液化性에 대하여 實驗하였다. 難液性澱粉量은 漂白粉溶液의 濃度가 941 p.p.m까지 增加함에 따라 漸次로 增加되었으며 漂白粉溶液의 濃度가 941p.p.m 以上으로 增加함에 따라 難液性澱粉量은 急減되었다. 고구마 澱粉의 分解率은 漂白粉溶液의 濃度가 增加함에 따라 점차로 增加되었다.
2. 감자 澱粉과 고구마 澱粉에 紫外線을 照射하였을 때 難液性澱粉量은 상당히 增加되었다.
3. 감자 澱粉의 粒子가 적을수록 澱粉分解率은 減少되었으며 難液性澱粉量은 增加되었다.

다국어 초록 (Multilingual Abstract)

1. The liquefaction properties of sweet potato starch treated with bleaching powder solutions were investigated. It was found that the amount of starch which remained intact showed at first a gradual increase as the concentrations of bleaching powder solutions increased up to 941 ppm, after which it rapidly decreased. while the degree of liquefaction increased gradually as the concentrations of bleaching powder solutions increased.
2. when white potato starch and sweet potato starch were irradiated with ultraviolet rays the amount of starch which remained intact increased considerably.
3. The degree of liquefaction decreased as the granules of white potato starch decreased in size with the result that the amount of starch which remained intact increased.