Extraction Equilibria of Amino Acids with Quaternary Ammonium Salt
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概要
- 論文の詳細を見る
The extraction equilibria of various amino acids with tri-n-octylmethylammonium chloride (TOMAC) were studied in the high pH range. TOMAC reacted with the anion of amino acid and OH– according to the stoichiometric ratio determined by ionic valency. The extraction equilibrium constants KA of various amino acids differed considerably and could be correlated well with each hydrophobicity scale. The highest KA value obtained for tryptophan was larger than the lowest value for glycine by a factor of about 260. These findings suggested that separation of amino acids is possible by utilizing the differences in KA values. The extraction equilibrium constants of inorganic anions which were present in the fermented broth was comparable to those of amino acids exhibiting a low degree of extraction.
- 社団法人 化学工学会の論文
著者
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Matsumoto Michiaki
Department Of Applied Chemistry Oita University
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Hori Fumiaki
Department Of Environmental Chemistry And Engineering Faculty Of Engineering Oita Unviersity
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Nakashio Fumiyuki
Department Of Applied Chemistry Kyushu University
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Hano Tadashi
Department of Applied Chemistry and Chemical Engineering, Faculty of Engineering, Kagoshima University
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Ohtake Takaaki
Department of Environmental Chemistry and Engineering, Oita University
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Kitayama Daihachi
Department of Environmental Chemistry and Engineering, Oita University
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