표제지
목차
국문초록 9
I. 서론 11
II. 재료 및 방법 15
1. 실험재료 15
2. 유지 추출방법 15
3. 이화학적 특성 분석 방법 15
3.1. 비중(Specific gravity) 15
3.2. 점도(Viscosity) 16
3.3. 색도(Color difference) 17
3.4. Thiobarbituric acid(TBA) 17
3.5. 과산화물가(Peroxide value) 18
3.6. 산가(Acid value) 18
3.7. 요오드가(Iodine value) 19
3.8. 비누화가(Saponification value) 20
3.9. 지방산(Fatty acids) 분석 20
3.10. 통계처리 22
III. 결과 및 고찰 23
1. 비중(Specific gravity) 23
2. 점도(Viscosity) 24
3. 색도(Color difference) 25
4. Thiobarbituric acid 가 27
5. 과산화물가(Peroxide value) 29
6. 산가(Acid value) 30
7. 요오드가(Iodine value) 32
8. 비누화가(Saponification value) 34
9. 지방산(Fatty acids) 조성 35
IV. 참고문헌 40
ABSTRACT 46
Table 1. Operating conditions for fatty acids analysis by GC 21
Table 2. Specific gravity in camellia and some seed oils 23
Table 3. Viscosity in camellia and some seed oils 25
Table 4. Color difference in camellia and some seed oils 26
Table 5. Thiobabituric acid value in camellia and some seed oils 28
Table 6. Peroxide value in camellia and some seed oils 29
Table 7. Acid value in camellia and some seed oils 31
Table 8. Iodine value in camellia and some seed oils 33
Table 9. Saponification value in camellia and some seed oils 34
Table 10. Saturated fatty acids in camellia and some seed oils 36
Table 11. Unsaturated fatty acids compositions in Camellia and some seed oils 37
Table 12. Composition ratio of saturated and unsaturated fatty acids in seeds oil 39
Photo. 1. Photographs of Camellia and some seed oils 26