유기공업화학실험 용제추출 결과보고서

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"유기공업화학실험 용제추출 결과보고서"에 대한 내용입니다.

목차

요약························································ⅰ

Abstract···················································ⅱ

1. 서론·····················································1

2. 이론
2.1. 추 출 (extraction)···································1
2.2. 유지의 재래식 추출과 현대식 추출···················2
2.3. 사이펀 (siphon) 원리································3

3. 실험 장치와 사용 시약
3.1. 실험 장치···········································3
3.2. 사용 시약···········································4

4. 실험 방법···············································5

5. 실험 결과 및 고찰
5.1. 깻묵으로부터 기름의 추출 과정······················5
5.2. 추출된 용액의 색과 냄새····························6
5.3. 수율의 계산··········································6
5.4. 추출된 기름의 식품기준 판정························6

6. 결론·····················································7

7. 참고문헌················································7

본문내용

요약

본 실험은 용제를 사용하여 고체중의 특정성분을 용출시켜 보는 것으로 추출된 용제의 질량을 측정하여 수율을 계산하는데 중점을 두었다. 실험에 사용된 고체성분은 깨였으며 사용된 용매는 n-hexane이었다. 실험 전 빈 둥근 플라스크의 무게와 깻묵의 무게를 측정했다. 각각 160.15g, 14g 으로 측정 되었다. 실험에서 사용된 추출방법은 soxhlet장치를 이용하였으며 이 장치의 핵심은 siphon원리를 이용한 것이었다. 깻묵을 넣은 원통 여과지를 soxhlet 추출장치에 기울여서 잘 넣고, n-hexane 70 정도를 플라스크에 넣어 장치설계를 하였다. n-hexane의 끓는점이 69 ℃이므로 그 온도에 맞추어 가열을 해주었고, 플라스크에 맑은 액이 나올 때 까지 추출조작을 반복한 후 용매와 추출물질을 건조시켰다. 추출물질의 질량을 측정하고 수율을 계산한 결과 기름의 양은 6.28 g이었으며 44.86%의 수율을 얻을 수 있었다.

Abstract

For this experiment, the use of solvents in the solid by looking at specific components extracted by solvent extraction and measurement of the mass was concentrated to calculate the yield. Before the experiment the weight of the empty flask and the cake was weighed. Each 160.15 g, 14 g was measured. Soxhlet extraction methods used in the experiment was performed using a device key of the device was using the siphon principle.

참고 자료

박창호 : 분리공정-추출(Extraction), 화학공학연구정보센터(CHERIC) 사이버강의실,http://www.cheric.org/
김학준 : “화학공학실험”, 전남대학교 출판부, 대한민국, p. 55- 57 (2004)
임굉, 임재석 : “화학공학의 단위조작”, 내하출판사, 대한민국, p. 239-242 (2009)
식품공전 2012-1호, 제 2의 3. 제조・가공기준 (2-1-6)
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식품첨가물공전 2012-10호, 제 4의 나. 천연첨가물 93. 헥산
식품공전 2012-1호, 제 5의 14. 식용유 지류 5항 (5-14-3)