• Proceedings of the Korean Radioactive Waste Society Conference
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• 2004.02a
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• pp.245-256
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• 2004

The extraction of three kinds of amido podands, N,N,N'N'-tetrabutyl-3-oxa-pentanedi- amide (TBDGA), N,N,N'N'-tetra-isobutyl-3-oxa-pentanediamide(TiBDGA) and N,N,N'N'-tetra- butyl-3,6-dioxa-oct-anediam- ide(TBDOODA) on U(VI),Pu(IV), Am(III), Eu(III) and other metal ions is studied in nitric acid solutions. 40%octanol-kerosene is chosen as diluents to eliminate third phase and emulsion. TBDGA and TiBDGA show extraction selectivity to An(III) and Ln(III) much higher than to U(VI) and Pu(IV). Fe, Ru and Mo is poorly extracted by the three kinds of amid podands in 2~3mol/L $HNO_3$ solutions. Aiming to eliminate interface crude when using simulated HLLW solution in the system of 0.2mol/L TBDGA/Octanol＋kerosene, acetohydroxyamic acid was adapted. Distribution ratio of zirconium was decreased when adding acetohydroxyamic acid in aqueous solution, and interface crude disappeared as mixing extractant with HLLW. The counter-current extraction test is carried out in a set of miniature mixer-settler, with 0.2mol/L TBDGA/ 40% octanol-kerosene as extractant to separate U(VI), Pu(IV), Am(III) and Eu(III) from simulated high level liquid waste(HLLW) solution. In battery A, lanthanides and actinides are coextracted into organic phase with the recovery of 99.98% for U(Ⅵ), >99.99% for Pu(IV), and >99.99% for Am(III) and Eu(III) respectively. In battery R1, 99.99% U, 86.2% Pu and a part of Am or Eu are stripped into aqueous phase by 0.2mol/L acetohydroxyamic acid (AHA) in 0.01mol/L $HNO_3$ solution. In battery $R_2$, Am, Eu and remained Pu are completely back-extracted by 0.2mol/L AHA. This separation process contains no salt reagent, and it is not necessary to dilute HLLW feed.

• Applied Biological Chemistry
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• v.31 no.3
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• pp.298-307
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• 1988

The kinds of volatiles in tomato fruits during storage were increased with the period of climacteric rise. The increasing and decreasing rate of their contents were slower under subatmospheric pressure-low temperature (SAP-L) than under normal atmospheric pressure-normal temperature (NAP-N). High contents of 2-hexanone, n-pentanol, and ethanol were decreased at the early period of storage and then increased. The content of n-octanol and furfural were increased, while that of n-butanol, cyclohexanone, and phenylacetaldehyde was decreased during storage. On the other hand, the content of trans, trans-2,4-decadienol, benzyl alcohol, and 2-heptanone was not changed during storage.

• KSBB Journal
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• v.29 no.2
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• pp.118-123
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• 2014

It was confirmed that malodor connected with an air-conditioner in an automobile is caused by microbial volatile organic compounds (MVOCs) produced by microorganisms getting into an air-conditioner when it is operating. Chemicals such as hydrogen sulfide, dimethyl sulfide, nbutyric acid, n-valeric acid, iso-valeric acid, n-octanol and toluene were detected above the odor threshold inside the automobile. The characteristics of a funky odor in the air blown into the automobile were due to detected sulfur compounds (hydrogen sulfide and dimethyl sulfide). Dimethyl sulfide was produced by microorganisms such as Aspergillus versicolor, Methylobacterium aquaticum, Herbaspirillum sp. and Acidovorax sp. In addition, the characteristics of a sour odor in the air blown into the automobile were due to detected organic acids (n-butyric acid, n-valeric acid and iso-valeric acid). N-valeric acid and iso-valeric acid were generated from Aspergillus versicolor, while iso-valeric acid was produced by Methylobacterium aquaticum. In addition, the odor intensity of the air blown into the automobile was affected by the concentration of detected sulfur compounds and organic acids. On the other hand, it is estimated that chemicals such as hydrogen sulfide, n-octanol and n-butyric acid detected in the air blown into the automobile were produced by non-identified species of microorganisms.

• The Korean Journal of Pain
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• v.6 no.2
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• pp.237-246
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• 1993

세포막에서 마취제의 작용점을 규명하기 위하여, 마취제의 많은 부분을 차지하는 n-Alkanol을 이용하여, 소의 synaptosomal plasma membrane vesicles(SPMV)에서 n-Alkanol의 침투 정도를 형광 probe를 이용한 형광소광법을 통하여 검색하였다. n-Alkanols는 SPMV 외부 단층(outer monolayer)의 표면에 주로 분포하되 그 탄소수에 비례하여 소수성 부위에 분포되는 양이 증가되는 경향을 나타내었다(1-decanol은 제외). Methanol, Ethanol, 1-propanol, 1-butanol, 1-pentano, 1-hexanol, 1-heptanol, 1-octanol, 1-nonanol 및 1-decanil은 SPMV 외부 단층의 표면(친수성 부위)에 분포되는 것에 비하여 각각 949, 416.8, 214.8, 90.3, 53.7, 15.20, 6.80, 2.00, 1.03 및 2.40 배가 된다는 것을 확인하였다. 1-decanol은 $C_{10}$인데도 불구하고 $C_8$인 1-octanol에 비하여 적은 양이 소수성 부위에 침투 분포한다는 것이 확인되었다.

• The Korean Journal of Pain
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• v.6 no.1
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• pp.67-73
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• 1993

소의 신선한 대뇌피질로부터 synaptosomal plasma membrane vesicles(SPMV)를 분리한 후 이 SPMV로부터 추출한 모든 인지질들로서 제제한 인공세포막(SPMVPL)에서의 n-alkanols 침투 정도를 형광 probe를 이용한 형광 소광법을 통하여 검색하였다. n-alkanols는 SPMVPL 외부 단층(outer monolayer)의 표면에 주로 분포하되 그 탄소수에 비례하여 소수성 부위에 분포되는 양이 증가되는 경향을 나타내었다. methanol, ethanol, 1-propano, 1-butanol, 1-pentanol, 1-hexanol, 1-heptanol, 1-octanol, 1-nonanol 및 1-decanol은 SPMVPL 외부 단층의 표면(친수성 부위)에 분포되는 것이 소수성 부위에 분포되는 것에 비하여 각각 432.4, 208.9. 125.6, 88.2, 19.3, 7.9, 2.6, 1.0, 0.42, 1.36배가 되었다. 1-decanol은 $C_{10}$인데도 불구하고 $C_8$인 1-octanol에 비하여 적은 양이 소수성 부위에 침투 분포된다는 것이 확인되었다. n-alkanols의 침투에 대하여 저자등이 이미 보고한 바 있는 SPMV 및 SPMVTL(cholesterol+phospholipids)의 경우보다도 본 연구에서의 SPMVPL의 경우가 현저하게 많은 양이 소수성 부위로 침투 분포된다는 것도 확인되었다.

• Biotechnology and Bioprocess Engineering:BBE
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• v.6 no.5
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• pp.347-351
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• 2001

A study was made on the extraction equilibria of succinic and formic acids from aqueous solutions using tri-n-octylamine (TOA) in 1-octanol. It was shown that the loading values of TOA decreased with increasing pH values. The apparent equilibrium constants for each acidamine complex were determined by an equilibrium model. In the case succinic acid, the formation of a bisuccinate anion played an important role in the stoichiometry of the acid-amine complex.

• The Korean Journal of Mycology
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• v.14 no.1
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• pp.31-36
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• 1986

The volatile aroma concentrates were isolated from Pleurotus ostreatus by simultaneous distillation-extraction and analyzed by gas chromatography and combined gas chromatography-mass spectrometry. The aroma concentrates obtained had a typical raw or slightly cooked mushroom-like odor, and the yield was 123 ppm. Of 27 components identified, the major components were 3-octanone, 3-octanol, 2-octenal, n-octanol and 2, 4-decadienal, including 1-octen-3-ol contributing 67.06% of the total volatiles, and the $C_8$ compounds comprised about 80% of the total volatiles. On the other hand, the $C_6$ and $C_8$ alcohols in mushroom increased gradually with increase of standing time after homogenation, while aldehydes, ketones, and linoleic acid decreased, and also $C_6$ and $C_8$ compounds were significantly increased when linoleic and linolenic acid were added in homogenates. It appears that most of volatile aroma components in Pleurotus ostreatus were probably produced enzymatically from unsaturated fatty acids containing cis, cis-1, 4-pentadiene moiety.

• Journal of Microbiology and Biotechnology
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• v.14 no.5
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• pp.932-937
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• 2004

In situ extraction by organic solvent was studied in order to improve the recovery yield of hydrocarbon from the culture of Botryococcus braunii, a green colonial microalga. When the solvent mixture of octanol as an extractive solvent and n-octane as a biocompatible solvent was added to a two-phase column, the algal growth was seriously inhibited, even at a low concentration of polar octanol. Therefore, a two-stage cell-recycle extraction process was proposed to improve the contact area between the organic phase and the aqueous phase. The hydrocarbon recovery with in situ cell-recycle extraction showed a three-fold increase (57% of cell) in yield over that with two-phase extraction. In addition, over 60% of the hydrocarbon could be recovered without serious cell damage by downstream separation when this process was applied to the culture broth after batch fermentation.

• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.606-612
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• 1988

The volatile flavor compounds of fresh and dried shiitake mushrooms(Lentinus edodes) were extracted by simultaneous steam distillation-extraction apparatus, and analyzed by combined GC and GC-MS, and effects of pH on the formation of volatile compounds in fresh shiitake mushroom were investigated. Of the 29 compounds identified from fresh shiitake mushroom, the main volatile compound was 1-octen-3-ol comprising about 74.7% of the total volatiles and that in dried shiitake mushroom was 1, 2, 4-trithiolane comprising about 66.3%. With the exception of above two compounds, 3-octanone, 1-octen-3-one, 3-octanol, cis-2-octenal, n-octanol and cis-2-octenol as $C_8$ compounds were identified. Carbon disulfide, dimethyl disulfide, dimethyl trisulfide, 1-(methyl thio)-dimethyl disulfide, 1, 2, 4, 5-tetrathiane as sulfurous compounds were also identified. The formation of $C_8$ compounds in fresh shiitake mushroom during immersion was dominant in the range of pH 6.0 to 7.0, while the formation of sulfurous compounds in the range of pH 8.0 to 9.0.

• Korean Chemical Engineering Research
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• v.52 no.2
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• pp.219-225
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• 2014

In this study, effect of cosurfactant on the solubilization rate of n-octane, n-decane and n-dodecane oil was performed by micellar solutions of polymeric nonionic surfactant Pluronic L64($EO_{13}PO_{30}EO_{13}$) at room temperature. It has been found that the solubilization rate of a hydrocarbon oil was enhanced with an increase in both chain length and amount of alcohol added. In case of addition of a short chain alcohol such as 1-butanol, the solubilization rate of a hydrocarbon oil was slightly increased since most of alcohol molecules remained in an aqueous surfactant solution. On the other hand, the addition of a relatively long chain alcohol such as 1-hexanol and 1-octanol produced a big increase in solubilization rate of a hydrocarbon oil mainly due to incorporation of alcohol molecules into micelles and thus producing more flexible micellar packing density. Dynamic interfacial tension measurements showed the same trend found in solubilization rate measurement. Both interfacial tension value at equilibrium and time required to reach equilibrium decreased with an increase in chain length of an alcohol.