전자저널 > 전자저널 > The Quality Characteristic of Pearls Produced at Pearl oyster, Pinctada fucata cultured in Tongyeong

The Quality Characteristic of Pearls Produced at Pearl oyster, Pinctada fucata cultured in Tongyeong

Jin-Hyung Seo, Sang-Jun Lee, Woo-Geon Jeong and Sang-Man Cho

Department of Marine biology and Aquaculture & Institute of Marine Industrial Science, Gyeongsang National University, 445 Inpyeong, Tongyoeng, Gyeongnam 650-160, Korea Department of Aquaculture and Aquatic Science, Kunsan National University, 558 Deahak

This project analyzes distinct qualities of pearl cultured in Tongyeong by physical, chemical and optical test. The result is to provide scientific data for the value of pearl from Korean seawater. It divides one year pearl, which is used as a sample in the project, into white, natural blue and yellow gold colors, and then it has been divided into A, B and C based on the quality of the last results. A chemical experiment demonstrates that the higher quality has lower protein content of less than 10%. In another test called heavy metal content test, there is no big difference among classes. In the characterization of spectroscopy, it shows 280 nm peak indicated the conchiolin. It is clear that 407 nm, 430 nm and 460 nm peak are White group that are not in processed condition.

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