• 한국생물공학회:학술대회논문집
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• 2000.04a
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• pp.207-210
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• 2000

Pseudomonas oleovorans was cultivated to produce medium chain length polyhydroxyalkanoates (MCL-PHA) fram octanoic acid and ammonium nitrate as carbon and nitrogen source, respectively, by a pH-stat fed-batch culture technique. The octanoate concentration of the culture broth was maintained below 4 g/L by feeding the mixture of octanoic acid and ammonium nitrate when the culture pH rose above high limit. The effect of the ratio of octanoic acid to ammonium nitrate (C/N ratio) in the feed on the PHA production was examined. The final cell concentrations of 62.5, 54.7, and 9.5 g/L, PHA contents of 62.9, 75.1, and 67.6% of dry cell weight, and productivities of 1.03, 0.632, and 0.161 g/L/h were obtained when the C/N ratio in the feed were 10, 20, and 100 g octanoic acid/g ammonium nitrate, respectively.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.27 no.1
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• pp.3-15
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• 2001

The bilayer forming ability of pseudo-ceramide PC104 in octanoic acid/water/n-octyl $\beta$-D-glucoside mixtures was investigated through the phase diagram. Because of its low solubility in water and of its crystallization, pseudoceramide PC104 was dissolved in octanoic acid, which is nontoxic additive for foods and cosmetics. The mixtures formed four different phases (L1, L2, LC and two phases). Depending on the concentration of PC104 in octanoic acid, the region of each phase was extended or contracted. On the contrary to the region of L2, regions of lamellar phase and L1 phase were expanded. The bilayer-forming ability of PC104 was explained on the basis of concentration of PC104 at interface and interaction between PC104 and octanoic acid. From FT-IR results, it was found that the interactions of PC104’s polar head group with octanoic acid increased as the amount of PC104 in octanoic acid increased. Also emulsion size and size distribution have been studied depending upon the emulsification path. droplets of emulsion prepared from lamellar phase were smaller and more homogeneous compared to those of emulsions formed from L2 phase.

• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
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• v.7 no.1
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• pp.17-23
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• 2009

Dihexyloctanamide(DHOA) was used as an extractant or phase modifier with the diamide extractants in a solvent extraction process for a radioactive liquid waste treatment. The degradation compounds of the DHOA extractant, irradiated with $^{60}Co$ gamma ray, were octanoic acid and dihexylamine which are identified by a Fourier transform infrared(FT-IR) and gas chromatograph/mass spectrometer(GC/MS) analysis, and determined by the GC/MS with selected ion monitoring(SIM) mode. Retention behavior of octanoic acid, tridecane (internal standard) and dihexylamine in total ion chromatogram (TIC) were 8.65 min., 9.79 min., and 10.27 min., respectively. With increasing the absorbed dose of the $\gamma$-ray irradiated DHOA, the concentration of octanoic acid was decreased and that of dihexylamine was increased.

• Biomolecules & Therapeutics
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• v.16 no.3
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• pp.210-214
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• 2008

The pharmacokinetic parameters and bioavailability of pranoprofen from the gel were measured to determine the enhancing effect of octanoic acid on the transdermal absorption of pranoprofen in rats. 8 mg/kg of pranoprofen was administered from gel with octanoic acid (the enhancer group) or that without octanoic acid (the control group) via the transdermal route, and the results were compared with those obtained from the intravenously (0.5 mg/kg, IV group) or orally administered group (4 mg/kg, oral group). The AUC of the control, the enhancer, the IV, and the oral groups were $20.2{\pm}5.1$, $50.7{\pm}12.7$, $19.9{\pm}2.5$, and $70.5{\pm}17.6\;ug/ml{\cdot}h$ respectively. The average $C_{max}$ of the control and the enhancer group were $0.93{\pm}0.23$ and $2.82{\pm}0.71\;ug/ml$, respectively, and the mean $T_{max}$ of the control and the enhancer group was 7.00 h. The relative bioavailability of the transdermally administered pranoprofen gel containing octanoic acid was approximately 2.50 times higher than the control group, showing a relatively constant, sustained blood concentration with minimal fluctuation. This suggests that it might be feasible to develop a pranoprofen gel preparation containing an enhancer for the transdermal administration, which is more convenient dosage form than the oral dosage forms.

• Journal of Food Hygiene and Safety
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• v.29 no.1
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• pp.73-77
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• 2014

Black fermented garlic includes many pharmacological components. Therefore, in this study, black fermented garlic wine was manufactured and its flavor compounds were investigated difference of aging chips from America and France. The fermented wine was stored at $10^{\circ}C$ for 6 months. GC/MS was used for the flavor components analysis. Wine using American chip contained 2-methyl-1-propanol, 3-methyl-1-butanol, 2-methyl-1-butanol, acetaldehyde, butanoic acid, octanoic acid, 1,1-diethoxyethane, and allyl methyl sulfide. 1-Propanol, 2-methyl-1-propanol, 3-methyl-1-butanol, acetaldehyde, acetic acid, propanoic acid, butanoic acid, octanoic acid, 2-heptanone, 1,1-diethoxyethane, N-amino32-hydroxypropanamidate, n-butylamine, and chloroacetonitrile were detected as major flavor compounds using France chips. Especially, the wine contained allyl methyl sulfide that was resulted from black fermented garlic. There were more compounds that smell like fruit in the wine using American chips relatively. And allyl methyl sulfide was detected only in the wine using America chips. Whereas acetic acid was detected only in the wine using France chips.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.832-837
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• 1989

It has been suggested that medium chain fatty acid(MCFA) may be toxic to yeast and bacteria and thus play a role in the inhibition of alcoholic and malolactic fermentations and also important contributors to wine flavour We measured, by the use of GLC, the concentrations of octanoic, decanoic and dodecanoic acids produced by 12 wine yeast strains during the alcoholic fermentation of a grape juice-like medium. In general, there was a high production of MCFA at first, dropping dramatically later. The formation of MCFA is largely dependent on yeast strain but it also depends upon temperature, sugar concentration, stirring and carbon dioxide sparging.

• Food Science and Preservation
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• v.7 no.3
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• pp.303-307
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• 2000

This study was conducted to investigate difference of the flavor components of barley bran, barley meju and sigumjang. The number of flavor components identified in barely meju and sigumjang was 46, 67 and 61, respectively. Among the flavor components in sigumjang, tetramethylpyrazine was the most dominant and followed by 2-furancarboxaldehyde, ethyl palmitate, 4-ethylphenol. Among the 13 kinds of flavor components commonly identified in thest samples, butanoic acid, hexanoic acid, heptanoic acid, octanoic acid and 2-pentylfuran were the most abundant in barley bran and followed by barley meju and sigumjang. In the mean while the content of nonanoic acid, 2-furancarboxaldehyde, benzenacetaldehyde and tetramethylpyrazine were the most dominant in sigumjang followed by barley meju and barley bran.

• Journal of Life Science
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• v.5 no.4
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• pp.155-161
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• 1995

The effects of substrate concentration, enzyme concentration, reaction temperature, and water content were investigated in intramolecular esterification. This study used cyclohexane as organic solvent, power lipase as enzyme, and benzyl alcohol and octanoic acid as substrate. The initial reaction rate was found to be proportional to enzyme concentration; followed Michaelis-Menten equation for octanoic acid; and was inhibited by benzyl alcohol . The observed initial reaction rate first increased, then decreased with increasing reaction temperature, giving rise to the maximum rate at 20$\circ$. The drop in the reaction rate at higher temperature was to partition equilibrium change of substrate between organic solvent and hydration layer of enzyme molecule in addition to the deactivation by enzyme denaturation. Water layer surrounding enzyme molecule seemed to activate in organic solvent and the realistic reaction was done in the water layer. In the enzymatic reaction in organic solvent, the initial reaction rate was influenced by partition quilibrium of substrate, so the optimum condition of substrate concentration, enzyme concentration, reaction temperature, and water content would give a good design tool.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.728-732
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• 1998

The purpose of this study was to identify off-flavor compounds in sea mustard and rice syrup sold in the markets. Naphthalenes such as naphthalene, 2-methylnaphthalene, 1-methylnaphthalene, 2,6-dimethylnaphthalene, 1,5-dimethylnaphthalene, 1,8-dimethylnaphthalene, 2,7-dimethylnaphthalene, 1,4,6-trimethylnaphthalene, 2,3,6-trimethylnaphthalene etc., were present in sea mustard, while free fatty acids such as butanoic acid, hexanoic acid, heptanoic acid, octanoic acid, nonanoic acid, decanoic acid, dodecanoic acid, tetradecanoic acid and 2-furanmethanol, 2-furancarboxaldehyde etc. in rice syrup. The former (naphthalenes) have been supposed to be contaminents from paint of ship and the latter (free fatty acids) derived from deteriorated rice for saccharification. From the results of the samples studied, formation of their off-flavor compounds seems to be related with the condition of storage, the process of production and circulation in the markets.

• Applied Chemistry for Engineering
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• v.23 no.4
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• pp.416-420
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• 2012

A convenient procedure for the synthesis of fatty acid diesters was studied. Long chain diesters have been used as biolubricant and transformer oils. The series of octyl, dodecyl, hexadecyl, octadecyl, and octadec-9-enyl glycidyl ether were used to synthesize those diesters. Alkyl glycidyl ethers were reacted with fatty acid such as oleic acid and octanoic acid, and octanoic acid. The one-step / two-step reactions were compared during the condensation reaction. The products were confirmed by $^{1}H-NMR$, FT-IR, and HR/MS spectra. The yield of the product 1-O-acyl-2-O, 3-O-dioctadec-9-enoylglycerol was 55~60%.