• 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.

• 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.

• Korean Journal of Food Science and Technology
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• v.23 no.2
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• pp.129-132
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• 1991

The volatile components of Perillae folium were isolated by simultaneous steam distillation-extraction method, and analyzed by combined GC and GC-MS. Among seventeen components indentified 6 alcohols (3-octanol, 1-octen-3-ol, linalool, nerolidol, supathuleol and phytol), 2 ketones, 1 aldehyde, 1 phenol and 7 hydrocarbons were confirmed. The most abundant component was myristicin comprising about 53.4%.

• Proceedings of the Korea Society of Environmental Toocicology Conference
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• 2000.12a
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• pp.72-72
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• 2000

• Proceedings of the Korea Society of Environmental Toocicology Conference
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• 1997.12a
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• pp.116-116
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• 1997

• Proceedings of the Korea Society of Environmental Toocicology Conference
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• 2002.05a
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• pp.34-34
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• 2002

• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.3
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• pp.253-257
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• 1986

The aroma component analysis of raw and cooked Korean edible mushroom (Trichloma matsutake) by GC, GC-MS is as follows; 1) The volatile aroma component of raw mushroom is identified as 13 kinds, and among them, 4 kinds of aroma component such as 1-octene-3-ol (73.95%), methyl cinnamate (12.52%), 2-octanol (7.62%) and octyl alcohol (2.78%)-consists 95.87% of total aroma component 2) Meanwhile, The volatilearoma component of cooked one is identified as 9 kinds and 4 of them-1-octen-3-ol (64.94%), methyl cinnamate (22.03%), 2-octanol (7.68%), and octyl alcohol (3.31%)-consists 89.61% of total aroma component. 3) The major composition of aroma component of both raw cooked ones are carbonyl compounds and alcohols. Their number of carbons is $C_8$ short chain aliphatic compounds.

• 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.

• 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.