Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Affinity of Mercury to SH Compounds Compared by Using the Paper Chromatography

Paper Chromatogaphy 법(法)에 의한 SH화합물간(化合物間)의 수은(水銀)에 대(對)한 친화력(親和力) 비교(比較)

  • Kim, Young-Hee (Dept. of Food Science and Nutrition, Hyo Sung Women's College) ;
  • Lee, Man-Jeang (Dept. of Food Science and Nutrition, Hyo Sung Women's College)
  • 김영희 (효성여자대학 식품영양학과) ;
  • 이만정 (효성여자대학 식품영양학과)
  • Published : 1981.06.30
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Abstract

By using the paper chromatograph technique affinity of amino acids to the mercury was compared with that of sodium thiosulfate, 2,3-dimercaptopropanol(BAL) and inosinic acid. Among the amino acids of testment three acids (Cysteine, Cystine and Methionine) which posses sulfide or disulfide radical exhibited a spot which combined more apparently with the mercury than other amino acids. However, in the mixed solutions of thiosulfate, BAL or inosinic acid with those amino acid and mercury, the mercury was moved into thiosulfate, BAL or inosinic acid spot. It was clear from the results that affinity of sodiume thiosulfate, BAL and inosinic acid to the mercury is higher than that of amino acids.

Paper Chromatography 법(法)으로 아미노산류(酸類)와 이노신산(酸) 및 수은중독(水銀中毒) 치료제(治療劑)인 BAL의 수은(水銀)에 대(對)한 친화력(親和力)의 크기를 비교(比較)하였다. 그 결과(結果) Cysteine Cystine 및 Methionine의 3종(種)의 합류황(合硫黃) 아미노산(酸)은 수은(水銀)과 쉽게 결합(結合)하였으나 다른 아미노산(酸)들과의 결합(結合)은 확인(確認)하지 못하였다. 수은(水銀)은 SH기(基)를 가지는 Sodium thiosulfate 및 BAL과는 쉽게 결합(結合)하였으며 이노신산(酸)과도 쉽게 결합(結合)하였다. 이들 함류황(含硫黃) 아미노산(酸) 류(類)보다 큰 것으로 판단(判斷)되었다.

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