POLYCYCLOALCANE HYDROCARBONS IN TARIBANI OIL

For the purpose of extraction and identification of cyclic alkane hydrocarbons in oil from the Taribani field, Georgia, concentrates isolated from 200-350oC fractions have been studied. The concentrate preparation included the following steps: (a) distillation of a crude oil, (b) dearomatization of distillates by silica gel, (c) three-stage thermal diffusion separation of isoalkanes and cycloalkanes, and (d) thiourea adduction. Ten thermal diffusion fractions were obtained. A mixture of the IX and X fractions and separately the VIII fraction were studied. The extracts from these fractions with thiourea were studied as well. Composition of concentrates has been determined by the gas chromatography – mass spectrometry (GC-MS) method.The main components of the VIII thermodiffusion fraction were C11- C22 isoprenoid alkanes. Among them the predominant were pristane C19 and the phytane C20, the well-known biomarkers of oil. In the VIII thermodiffusion faction including dimethyl-, trimethyl-, tetramethyl-, ethyl-, methyl-ethyl-, diethyl-, propyl, methyl-propyl adamantanes, were identified.

STUDYING THE FACTORS EFFECTING THE PRODUCTION OF OKRA PROTEIN CONCENTRATE AND ISOLATE AND THEIR THERMAL PROPERTIES

The current study was included the use of okra seeds (Abelmoschus esculentus) for preparation of Defatted Okra Powder (DOP), Okra Protein Concentrate (OPC) and Okra Protein Isolate (OPI). Three methods were used to identify the best one for protein concentrate preparation . The concentrate with 72.1% protein was prepared by removal of seed peel, ground, defatting and treated with ethanol. The optimum conditions for protein isolate preparation were 1:40 (water: DOP), extraction time of 75 minutes, extraction pH 9.0 and the precipitation pH was 4.0. This study also investigated the chemical composition to products that were 50.8,72.1,91.2% protein ,0.88,0.86,0.32 % fat ,8.45,9.94,2.67% ash and 35.23,12.37,3.26% carbohydrates For each of DOP ,OPC and OPI respectively. The amount of energy required for protein denaturation were 1.193, 0.5325, 0.236 J / g for DOP , OPC and OPI respectively.