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dc.contributor.author최성자.-
dc.creator최성자.-
dc.date.accessioned2017-08-29T15:01:08Z-
dc.date.available2017-08-29T15:01:08Z-
dc.date.issued1959-
dc.identifier.otherOAK-000000032318-
dc.identifier.urihttp://dspace.ewha.ac.kr/handle/2015.oak/200110-
dc.identifier.urihttp://dcollection.ewha.ac.kr/jsp/common/DcLoOrgPer.jsp?sItemId=000000032318-
dc.description.abstractA Chemical analysis of the black sesame oil was inrestigated. Combining paper chromatography with several separation methods(distillation, lead saltform□□□n, extraction etc.) after hydrolysis eleven fatty acids were isolated, out of which nine acids were identified n-Butyric, n-Caproic, n-Heptanoic, Stearic, Palmitic, myrtstic oleic, Linolenic, and Hexadecatetraenoic acids. With the higher fatty acids (Over C 10)it was found that the paraffin treated paper(Whatman No, 1)combined with Cyclodextrin and iodine serves quite satisfactorily for the qualitative analysis of the mixtures. Added to these, the chemical and physical constants of the oil were determined.-
dc.description.tableofcontentsⅠ. 序論 = 3 Ⅱ. 實驗方法 及 結果 = 5 1. 基本的處理 = 5 A. 黑荏子油의 抽出法(1, 2, 3) = 5 B. 黑荏子의 水分測定(1, 2, 3) = 6 2. 黑荏子油의 理化學的 定數 = 6 A. 物理的 定數(3, 4) = 6 a. 比重測定 = 6 b. 粘度(Viscosity)測定(2, 3, 4) = 7 c. 屈折率 = 8 B. 化學的 定數 = 9 a. 酸價(acid value)(2, 3, 4) = 9 b. 檢化價(Saponification value)(2, 3, 4) = 9 c. 沃度價(附 一鹽化 沃素製造法 3, 4) = 10 3. 不酸化物 測定(1, 2, 3, 4) = 11 4. 加水分解(混合脂肪酸의 一次分離法)(1, 2, 3, 4) = 12 5. 揮發性 脂肪酸의 分離 = 13 6. 飽和 脂肪酸의 分離 = 15 7. 不飽和 脂肪酸의 分離(7, 8, 9) = 18 Ⅲ. 考察 = 21 Ⅳ. 結論 = 25 Summary = 27 Ⅴ. 參考文獻 = 28-
dc.formatapplication/pdf-
dc.format.extent1142375 bytes-
dc.languagekor-
dc.publisher이화여자대학교 대학원-
dc.subject흑임자유-
dc.subject화학성분-
dc.subject가수분해-
dc.title흑임자유의 화학성분에 관한 고찰-
dc.typeMaster's Thesis-
dc.format.page28 p.-
dc.identifier.thesisdegreeMaster-
dc.identifier.major대학원 화학과-
dc.date.awarded1959. 2-
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