• Title/Summary/Keyword: com oil

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Enhancement of Succinate Production by Organic Solvents, Detergents, and Vegetable Oils

  • Kang, Kui-Hyun;Ryu, Hwa-Won
    • Journal of Microbiology and Biotechnology
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    • v.9 no.2
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    • pp.191-195
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    • 1999
  • Bioconversion of fumarate to succinate by Enterococcus sp. RKY1 was enhanced when Tween surfactant, organic solvent, and vegetable oil were added to the fermentation medium. The maximum amount of succinate produced was 80.4 g/l after a 24 h incubation when Tween 80 was added to the culture to a final concentration of 0.1 g/l. Triton X-l00 was observed to damage the enzymes and inhibit the formation of succinate. The addition of 10 ml/l acetone increased the production of succinate by 110%. Vegetable oils used were found to be effective for succinate production as well as for the cell growth. Similar productivity increases were obtained with corn oil and Tween 80 plus biotin with the total productivity being 3.6 g/l/h, and 3.5 g/l/h, respectively, which was approximately 25% greater than that of the control. Therefore, these results indicate that com oil can be considered the most appropriate agent for the production of succinate where succinic acid was primarily used in the production of food, medicine, and cosmetics.

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Chemical Composition of Lutus Seed(Nelumbo nucifera Gaertner) and Their Lipid and Protein Composition (연밥의 유지와 단백질의 구성에 관한 연구)

  • Shin, Dong-Hwa;Kim, In-Won;Kwon, Kyoung-Soohn;Kim, Myoung-Sook;Kim, Mi-Ra;Choi, Ung
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.28 no.6
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    • pp.1187-1190
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    • 1999
  • Lotus seed(Nelumbo nucifera Gaertner), known as traditional medicine as an antifebrile, antipsychotic, and cantihypertensive agent, was analyzed the chemical composition of lipid and protein. The seed com posed of 12.2% moisture, 2.3% crude lipid, 19.5% crude protein, 61.3% carbohydrate, 2.1% crude fibre, and 4.1% ash. The lipid showed iodine value of 97.9 that is lower than that of soybean oil and sesame oil, and similar to peanut oil and cotton seed oil. The fatty acid composition of the oil were the highest in content of linoleic acid which occupied 58.3% and saturated vs unsaturated fatty acid was 20.9:79.1. Especially behenic acid content, 6.9%, was higher than other plant oils. Sixteen amino acids were detected in the protein from the seed and glutamic acid content was the highest as 4.5% in dehulled kernel. The portion of essential amino acid was 31.1%.

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Polyhydroxyalkanoate (PHA) Production Using Waste Vegetable Oil by Pseudomonas sp. Strain DR2

  • Song, Jin-Hwan;Jeon, Che-Ok;Choi, Mun-Hwan;Yoon, Sung-Chul;Park, Woo-Jun
    • Journal of Microbiology and Biotechnology
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    • v.18 no.8
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    • pp.1408-1415
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    • 2008
  • To produce polyhydroxyalkanoate (PHA) from inexpensive substrates by bacteria, vegetable-oil-degrading bacteria were isolated from a rice field using enrichment cultivation. The isolated Pseudomonas sp. strain DR2 showed clear orange or red spots of accumulated PHA granules when grown on phosphate and nitrogen limited medium containing vegetable oil as the sole carbon source and stained with Nile blue A. Up to 37.34% (w/w) of intracellular PHA was produced from corn oil, which consisted of three major 3-hydroxyalkanoates; octanoic (C8:0, 37.75% of the total 3-hydroxyalkanoate content of PHA), decanoic (C10:0, 36.74%), and dodecanoic (C12:0, 11.36%). Pseudomonas sp. strain DR2 accumulated up to 23.52% (w/w) of $PHA_{MCL}$ from waste vegetable oil. The proportion of 3-hydroxyalkanoate of the waste vegetable-oil-derived PHA [hexanoic (5.86%), octanoic (45.67%), decanoic (34.88%), tetradecanoic (8.35%), and hexadecanoic (5.24%)] showed a composition ratio different from that of the corn-oil-derived PHA. Strain DR2 used three major fatty acids in the same ratio, and linoleic acid was the major source of PHA production. Interestingly, the production of PHA in Pseudomonas sp. strain DR2 could not occur in either acetate- or butyrate-amended media. Pseudomonas sp. strain DR2 accumulated a greater amount of PHA than other well-studied strains (Chromobacterium violaceum and Ralstonia eutropha H16) when grown on vegetable oil. The data showed that Pseudomonas sp. strain DR2 was capable of producing PHA from waste vegetable oil.

Effective of Extract Garlic, Spices of Emulsified with Egg-Yolk & Olive Oil (마늘과 향신료 첨가가 난황과 감람유 유화의 관능적 특성)

  • 장혁래
    • Journal of Applied Tourism Food and Beverage Management and Research
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    • v.13 no.2
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    • pp.119-127
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    • 2002
  • This study was made to find the compound of it's taste and properties of texture and also it's color desired and optimal conditions when the natural spices garlic, celery, parsley, bay leaves, pepper com, nutmeg, shallot, onion, tarragon, lemon juice-are added to reduction of the spices if the liquid egg yolk and hot virgin olive oil. Extracted by white wine and vinegar and then baked on salamander and gas oven in emulsified properties of sabayon and hot virgin olive oil. It may be indicated the pasteurization that during that in all treatment of the liquid egg yolk was achieved with whisk holding water in double boiling pen 95$^{\circ}C$ for 1min with the object of removing salmonella possibly contained in the yolk. (Imai camd namba e2)

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A Survey on Adulteration and Safety of Sesame oil Circulated in Gwangju (광주지역에서 유통되고 있는 참기름의 진위판별 및 안전성 조사)

  • Yang, Yong-Shik;Kim, Jong-Pil;Seo, Kye-Won;Cho, Bae-Sick;Gang, Gyung-Lee;Kim, Eun-Sun;Park, Jong-Tae
    • Journal of Food Hygiene and Safety
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    • v.23 no.3
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    • pp.212-217
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    • 2008
  • This survey was conducted to monitor the adulteration of sesame oil circulated in Gwangju, 2007. A total of 60 samples was tested by analysis of fatty acid composition. Of these samples, 22 were from large-scale manufacturer, 25 were from small-scale manufacturer and 13 from Bangagan. First of all, in goods manufactured by large-scale company, there are no sesame oils where linolenic acid($C_{18:3}$) exceed regulatory guidance(0.5%). 5 samples from small-scale manufacturer contained linolenic acid from 0.90% to 8.38%, which means that they have other cooking oil, such as com oil, soybean oil and rape seed oil. Among Bangagan goods, only one sample have 1.20% of linolenic acid. On the other hand erucic acid($C_{22:1}$) was not detected in 60 samples at all, which means that they were not adulterated with rape seed oil. And among 6 samples of exceeding 0.5% of linolenic acid and 12 samples from Bangagan, 13 of them had benzo(a)pyrene from $0.2{\mu}g/kg\;to\;0.7{\mu}g/kg$ and the other 5 samples did not.

Compositional Changes of Functional Oil from Algae Oil during the Lipase-Catalyzed Production (Algae유로부터 디글리세롤 함유 기능성 유지의 효소적 합성 중 구성성분 변화에 관한 연구)

  • Cho, Eun-Jin;Cho, Kyung-Hyun;Lee, Ki-Teak
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.34 no.7
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    • pp.1059-1063
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    • 2005
  • In the absence of organic solvent, di- and mono-acylglycerol enriched functional oil was produced by lipase-catalyzed glycerolysis in a stirred tank batch reactor. After glycerolysis for 48 hr, functional oil consisted of $47.1\%\;TAG,\;33.6\%\;DAG,\;and\;18.7\%$ MAG. In MAG and DAG, docosahexaenoic acid was found as $10.7\%\;and\;8.1\%$, respectively. During the reaction, total tocopherol content decreased, and $0.065\%$ tocopherols were existed in the functional oil produced after 48hr reaction.

Studies on the Factors Affecting Quality and Textural Characteristics of Artificial Gluten Meat Part III: Effects of ammount of ingredients on properties of AGM(Water, Interactions of walnut and oil, Oil and water) (글루텐 인조육의 품질특성에 영향을 주는 요인과 물성에 관한 연구 -3보 : 각 요인이 품질 특성에 미치는 영향(물, 호두와 식용유 및 식용유와 물의 상호 영향))

  • 박춘란;장주익
    • Korean journal of food and cookery science
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    • v.5 no.1
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    • pp.15-21
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    • 1989
  • These experiments were carried out to study the factors affecting quality and textural characteristics in the preparation of artificial gluten meat (AGM). Effects of amounts of ingredients on properties of AGM were summarized as follows: 1. The more amounts of water increased, the higher L and b values became, and AGM, therefore, became bright and yellow in color. The more increased the amount of water, the more decreased shear force, hardness and chewiness, but the water holding capacity increased. The 100% of water added sample approached to raw beef in L value, $\Delta$0E, hardness and chewiness. 2. The mixing ratio of walunt and com oil more affected on color than on texture, and the proper ratio was 30% of walunt and 10% of oil. 3. In the case of interactions of oil and water, water amounts affected more on color, shear force, chewiness and the water holding capacity than on oil. AGM mixed with the ratio of 10% of oil and 100% of water approached to raw beef.

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Efficient Applications Based on OSEK OS (OSEK OS를 적용한 어플리케이션 효율화)

  • Park, Won-Yong;You, Choon-Young;Kim, Jae-O;Jeong, Gu-Min;Moon, Chan-Woo;Ahn, Hyun-Sik
    • Proceedings of the KIEE Conference
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    • 2008.04a
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    • pp.143-144
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    • 2008
  • 본 논문에서는 차량용 실시간 운영체제인 OSEK/VDX가 어떠한 구조로 이루어졌는지 알아보고 간단한 Application에 응용해 보았다. OSEK/VDX의 표준화 되어있는 기본 구성요소인 OS, COM, NM, OIL에 대하여 각각의 기능에 대하여 소개하고 OIL파일을 작성해서 ECU에 적용하기 위한 설계 가이드를 제시한다.

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A Study on the Performance for Heavy-duty Diesel Engine with Intake Air Filter (대형디젤기관에서 자동차 흡기 에어필터 장착에 따른 성능에 관한 연구)

  • Rha, Wan-Yong;Oh, Sang-Ki
    • Transactions of the Korean Society of Automotive Engineers
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    • v.13 no.2
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    • pp.114-117
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    • 2005
  • Air cleaners in all of the automotive engines have been used for decades. In the early 1920's the oil bath type was the popular shape of air cleaners. The air cleaners of the oil wetted bath type were introduced in 1940's. The shape of the dry pleated paper type media was introduced in the 1950's. This trend still continues with new and innovative media being introduced. Engine air cleaners should have effectively removed and reduced harmful contaminants being ingested into engines. This studies show that both, the ingested contaminant size and concentration need to be controlled. This paper com pare and analyze the characteristics over the economics, engine performances and reduction of noises of power-plus air filters with wet paper which were sticked to heavy duty diesel engine.

Effects of Added Vegetable Oils on In vitro Formation of Fatty Acid Soaps and Fermentation Characteristics and NDF Disappearance Rate (식물성유 첨가가 In vitro 발효성상, NDF 소실율 및 지방산염 형성에 미치는 영향)

  • Kim, D.I.;Choi, J.R.;Lee, Y.H.;Lee, J.K.;Chung, T.Y.
    • Journal of Animal Science and Technology
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    • v.46 no.3
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    • pp.355-372
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    • 2004
  • In vitro experiments were conducted to determine the formation of fatty acid soaps (FAS) and neutral detergent fiber (NDF) disappearance rate. The substrates were a basal alfalfa hay containing 1) no oil, 2) 10% soybean oil, 3) 10% com oil, on a weight basis. All the substrates were incubated in triplicate for 0, 3, 6, 12, 24 and 48h in each experiment. After the incubation in the first experiment serum bottles (6oml) were analyzed for nonesterified, esterifed and fatty acid soaps contents. The serum bottles (120mI) from the second experiment were analyzed for pH, $NH_3-N$ and VFA concentration, and dry matter and NDF disappearance rate. pH decreased and the concentration of NH3-N increased significantly with longer incubation time (P<0.0001). The disappearance rates of dry matter and NDF significantly varied with feed, incubation time and oils (P<0.05). The molar concentration of total VFA increased and proportion of acetate significantly decreased with incubation time (P<0.0001), but the proportion of propionate significantly increased with longer incubation time (P<0.0001). Addition of oils to diet lowered the ratio of acetate:propionate (P<0.05). The esterified fatty acids (EFA) decreased with increasing incubation time (P<0.0001), and nonesterified fatty acids (NEFA) increased due to lipolysis of EFA, NEFA then reacted with cations to increase formation of FAS. The formation of FAS increased significantly at 48h of incubation time (P<0.0001). Especially, formation of stearic acid soaps was 27.5 and 32.5 folds with soybean oil and com oil supplements, respectively, by 48h of incubation time (P<0.0001). Alfalfa hay had higher cation contents, particularly Ca, which react with NEFA and FAS can be formed with longer incubation time. Saturated fatty acids had a higher proportion of FAS than did unsaturated fatty acids, suggesting that the former may react more extensively with cations. FAS contents increased with increasing chain length of the fatty acids. Since added vegetable oils fonned FAS, it might decrease negative effects on in vitro fermentation characteristics and NDF disappearance rate.