유자 종실유의 지방산 조성 및 산화안정성

이수정,최선영,신정혜,김성현,임현철,성낙주,Lee Soo-Jung,Choi Sun-Young,Shin Jung-Hye,Kim Sung-Hyun,Lim Hyun-Cheol,Sung Nak-Ju 한국생명과학회 2006 생명과학회지 Vol.16 No.3

유자 종실유의 식용유지로 이용가능성을 평가하여 위하여 지방산의 조성 및 산화안정성 효과를 검색하였다. 착유 수율은 볶지 않은 유자 종실유에서 55.4%, 볶은 유자 종실유에서 56.8%였다. 무기물은 총 4종이 검출되었고, 볶지 않고 착유한 종실유와 볶은 종실유에서 총 무기물의 함량은 각각 2,820.33 mg/kg, 1,702.55 mg/kg이었으며, 칼륨의 함량이 가장 높았다. Linoleic acid, oleic acid 및 palmitic acid가 주요 지방산으로 볶지 않은 종실유는 전체의 77.12% 볶은 종실유는 67.67%로 볶음 처리 후 지방산의 함량이 감소되었다. 저장 및 가열동안 모든 시료 유지의 과산화물가 및 산가는 5% 수준에서 유의적으로 증가하였다. 저장 기간동안 과산화물가는 저장 28일에 볶지 않은 종실유에서 $84.17{\pm}1.68meq/kg$, 볶은 종실유에서 $76.46{\pm}1.19meq/kg$이었으며, 산가는 $9.52{\pm}0.27mg\;KOH/g,\;8.35{\pm}0.09mg\;KOH/g$이었다. $180^{\circ}C$에서 48시간 가열 후에 과산화물가는 볶음처리에 상관없이 약 3.8배 정도 증가하였으며, 산가는 볶지 않은 종실유에서 8.3배, 볶은 종실유에서 약 6.4배 증가되었다. 유자종실유는 가열과정보다 저장시에 산화안정성이 대두유에 비하여 높게 나타났다. The possibility of citron seed oil for use as food resources of fats was tested by analyzing the composition of fatty acid and oxidative stability. Oil yield from citron seed was 55.4% in without roasting and 56.8% with roasting. Total mineral content in citron seed without and with roasting were 2,820.33 mg/kg, 1,702.55 mg/kg, respectively. For all citron seed oils tested, the potassium content was found to be the highest among four kinds of minerals detected in this study. Further, major fatty acids detected in the citron seed oils were linoleic acid, oleic acid and palmitic acid. Their relative contents with respect to total fatty acid contents were 77.12% in without roasting and 67.67% in with roasting. This result indicated that roasting the citron seed decreased the acid contents. However, POV (peroxide value) and acid value of citron seed oils were in,.eased significantly with increasing the storage days and heating time. In details, POV was $84.17{\pm}1.68meq/kg$ in without roasting and $76.46{\pm}1.19meq/kg$ with roasting, after 28 days. Acid value was $9.52{\pm}0.27mg\;KOH/g,\;8.35{\pm}0.09mg\;KOH/g$, respectively, After the 48 hours heating at $180^{\circ}C$, POV of citron seed oils was increased by 3.8 times, irrespective of roasting. Yet, acid value increased dramatically 8.3 in without and 6.4 times with roasting, exhibiting its dependence on roasting. During storage time, oxidative stability of citron seed oils was higher than heating.

林産油脂樹鍾의 利用에 관한 硏究(I) : 사람주나무 鍾實의 成分分析 Analysis of Component in Sapium japonicum Seed

趙鍾洙,金在慶,金思翼,尹承洛 진주산업대학교 1998 산업과학기술연구소보 Vol.- No.5

林産油脂의 資原活用을 위한 사람주나무 種實에 대한 脂質 및 아미노산, 비타민等의 分析 結果를 要約하면 다음과 같다. 사람주나무 種實의 化學的 組成은 組蛋自質 19.21%,組脂肪 62.35%, 炭水化物이 13.43%, 灰分이 1.90%이였으며 物理-化學的 組成에서는 比重이 0.928, 屈折率이 1.4768, 酸價가 2.35, 비누化價가 190, 요오드價가 126, 過酸化物價가 86.75로 나타났다. 그리고 總脂質중에서는 中性脂質이 93.8%로 가장 많이 나타났고 脂質의 構成을 보면 中性, ??, 燐脂質 모두 linolenic acid, linoleic acid와 oleic acid 대체로 높은 含量을 보였으며 總脂肪酸 組成에서도 linolenic acid, linoleic acid와 oleic acid가 대부분을 차지했다. 試料의 구성 아미노酸 分析에서는 필수 아미노酸을 포함하여 16種으로 構成되어 있었으며 이중 glutamic acid가 27.26%로 가장 높게 나타났고 다음은 aspartic acid가 14.47%의 含量을 보였으며 proline는 存在하지 않았다. 그리고 비타민 分析에서는 비타민 A, B_2, C, E의 4種類가 함유되어 있었으며 이 중 비타민 C가 가장 많은 含量을 보였다. We investigated the composition of chemical components of Japanes Sapium seed. The chemical compositions of japanese Sapium seed consisted of 3.20% of moisture, 19.21% of crude protein, 62.35% of crude fat. 13.43% of carbohydrate and 1.90% of ash. The physico-chemical characteristics of the seed oil were determined as follows: specific gravity, refractive index, acid value, saponification value, iodine value and perozide value were 0.928, 1.4768, 2.35, 190, 126 and 86.75, respectively. The lipids in the crude oil were almost neutral lipids. Also it contained all essential fatty acids. The seed contained 8 different kinds of fatty acids which were linoleic acid, linolenic acid, oleic acid, lauric acid, plamitic acid, stearic acid, penta decanoic acid, icosanoic acid. The seed contained 16 different kinds of amino acids and 4 different kinds of vitamin(A, B_2, C, E). The content of glutamic acid is the highest than that of other amino acids.

林産油脂樹種의 利用에 관한 硏究(Ⅱ) : 비목나무 種實의 成分分析 Analysis of Component in Lindera erythrocarpa Seed

趙鍾洙,崔相旭 진주산업대학교 1999 산업과학기술연구소보 Vol.- No.6

林産油脂의 資原活用을 위한 비목나무 種實에 대한 脂質 및 아미노酸의 分析 結果를 要約하면 다음과 같다. 미목나무種實의 化學的 組成은 組脂肪이 67.36%, 灰分이 2.50%이였으며 物理-化學的 組成에서는 比種이 0.962, 屈折率이 1.4691, 酸價가 9.63, 비누化價가 133.6, 요오드價가 67.6으로 나타났다. 그리고 總脂肪酸 組成에서는 myristoleic acid, lauric acid, caprid acid가 대체로 높게 나타났으며 脂質의 構成을 보면 中性과 糖脂質에서는 myristoleic acid, lauric acid가 높은 함량을 보여 전체적으로는 總脂質과 같은 경향을 보였다. 試料의 構成아미노酸 分析에서는 必順아미노酸을 포함하여 17種으로 構成되어 있었으며 이中 glutamic acid가 27.26%로 가장 높게 나타났고 다음이 aspartic acid가 14.47%의 含量을 보였으며 proline는 存在하지 않았다. We investigated the composition of chemical components of Lindera erythrocarpa seed. The chermical compositions of Lindera erythrocarpa seed consisted of 4.50% of moisture, 67.36% of crude fat, 2.50% of ash. The physico-chemical characteristics of the seed oil were determined as follows: specific gravity, refractive index, acid value, sapomification value and iodine value were 0.926, 1.4691, 9.63, 133.6, and 67.8, respectively. The lipids in the crude oil were almost composed of neutral lipids. Also it contained all essential fatty acids. The seed oil contained 12 different kinds of fatty acids which were myristoleic acid, lauric acid, oleic acid, capric acid, palmitoeic acid, linoleic acid, palmitic acid, lauroleic acid. eicosanoic acid, stearic acid , linolenic acid and myristic acid. The content of myristoleic acid in total lipid, neutral lipid and glycolipid is the highest than that of other lipids. The seed contained 17 different kinds of amino acids such as glutamic acid, aspartic acid, leucine, arginine, valine and so on. The content of glutamic acid is the highest than that of other amino acids.

林産油脂樹種의 利用에 관한 硏究(Ⅳ) : 쉬나무 種實의 成分分析 Analysis of Component in Evodia daniellii Hemsley Seed

趙鍾洙,金在慶,金思翼,尹承洛,盧正官 진주산업대학교 1999 論文集 Vol.38 No.-

林産油脂의 資源活用을 위한 쉬나무 種實에 대한 脂肪酸 分析結果를 要約하면 다음과 같다. 쉬나무 種實의 化學的 組成은 組蛋白質 함량이 16.20%, 組脂肪이 52.45% 炭水化物이 18.70%, 分이 1.56%이였으며 物理-化學的 組成에서는 比重이 0.916, 屈折率이 1.4722, 酸價가 16.63, 비누化價가 191,11, 요오드價가 134.60, 過酸化物價가 15.30으로 나타났다. 總脂肪酸 組成에서 linolenic acid, linoleic acid와 oleic acid가 대부분을 차지했다. 그리고 總脂質중에서는 中性脂質이 95.1%로 가장 많이 나타났으며 脂質의 構成을 보면 中性, 糖脂質에서는 linolenic acid, linoleic acid 대체로 높은 含量을 보인 반면 燐脂質에서는 palmitic acid가 가장 높게 나타났다. We investigated the composition of chemical components of Evodia daniellii Hemsley seed. The chemical compositions of Evodia daniellii Hemsley seed consisted of 4.83% of moisture, 16.20% of crude protein, 52.45% of crude fat. 18.70% of carbohydrate and 1.56% of ash. The physico-chemical characteristics of the seed oil were determined as follows : specific gravity, refractive index, acid value, saponification value, iodine value and peroxide value were 0.916, 1.4722, 16.63, 191.11, 134.6 and 15.30, respectively. The lipids in the crude oil were almost composed of neutral lipids. The seed contained 6 different kinds of fatty acids which were linoletic acid, linolenic acid, oleic acid, lauric acid, palmitic acid and palmitolic acid. The content of linoleic acid in total lipid, neutral lipid and glyco lipid is the highest than that of other lipid. On the other hand. The content of palmitic acid in phospho lipid is the highest than that of other lipid.

갈치肉의 日光乾操中 脂質의 化學的 變化에 關한 硏究

남궁석,이영자,안명수 韓國營養學會 1980 Journal of Nutrition and Health Vol.13 No.1

갈치를 直射光線에 乾操시켰을 때의 酸價, 過酸化物價, TBA價 및 脂肪酸組成의 變化를 관찰한바 아래와 같다. 1) 신선한 갈치의 脂質含量은 9.91%였으며 그중 包和脂肪酸이 43.3%, 不包和脂防酸이 56.7%로 酸價, 過酸化價 및 TBA 價는 4주일째까지 완만한 增加를 보였으며 5주일째는 다소 急進하는 傾向을 나타내었다. 2) 新鮮한 갈치 肉脂質의 脂肪酸組成을 GLC法으로 分析한 결과 oleic acid(44.3%)가 대부분이고 palmiticacid(29.22%), palmitoleic acid(11.3%), myristic acid(6.6%), stearic acid(5.4%), C17,C17:1 의 순으로 되고 linoleic acid는 흔적만 나타냈다. 3) 乾操期間에 따른 脂肪酸組成의 變化는 不包和脂肪酸은 3주째 건조까지는 減少하는 경향이고 包和脂助酸은 增加하였다. When the Hair-tail was dried in the direct sunlight, the changes of acid value, TBA value, peroxide value and fatty acid composition of its muscle were observed. The results of the observation were as follows: 1) Total content of the lipid in the fresh Hair-tail was 9.91%, that of saturated fatty acid was 43.3%, and that of unsaturated fatty acid was 56.7%. The TBA value, the peroxide value and acid value were slowly increased until the 4th week, then were somewhat quickly increased in the 5th week. 2) The analysis of the fatty acid composition of the fresh Hair-tail lipid by meas of G.L.C method showed the order of the content quantities such as C18:1(44.3%), CI6(29. 22%). C16:1(11.3%). C14(6.6%), Cl8(5.4%), C17(2%), CI7:1(1.1%), C18:2 were found to be a trace. 3) The content of the unsaturated fatty acid was shown to be decreased while the level of the saturated fatty acid was increased during the sun drying.

기름골 기름의 산화안정성 및 지방산조성

송진,방진기,박희운,박충범,성낙술 한국국제농업개발학회 2003 韓國國際農業開發學會誌 Vol.15 No.1

착유방법을 달리하여 얻은 기름골 기름을 37℃와 60℃에서 저장 중 산화안정성을 조사한 결과는 다음과 같다. 1. 저장 중 기름의 산가는 기간이 경과함에 따라 증가하였는데, 37℃에서 저장한 것보다 60℃에서 저장한 것이 높게 나타났고, 유기용매로 추출한 기름의 산가가 가장 높았다. 2. 저장 중 기름의 과산화물가는 37℃에서 저장한 기름의 경우 점차적인 증가를 보이다 저장 120일 이후 급격한 증가를 보이고 150일 이후 다시 감소하는 경향을 나타내었고, 60℃에서 저장한 기름은 37℃에서 저장한 기름보다 같은 저장기간에서 과산화물가 더 높게 나타났고, 그 경향은 저장 210일째까지 증가가 지속되어졌다. 3. 지방산은 oleic acid가 가장 주된 지방산으로 존재하고 있었고, 지방산은 저장기간이 경과함에 따라 palmitic acid, stearic acid, linolenic acid에서 근소한 증가와 oleic acid, linoleic acid는 약간의 감소 경향을 보였으나 저장에 따른 뚜렷한 변화는 볼 수 없었다. This study was carried out to investigate the oxidative stability and fatty acid composition during storage of chufa oil. Chufa oil was roasted at 170℃, 150℃, non-roasting or solvent extracting and stored at 37℃ or 60℃. The acid value and peroxide value of chufa oil at 60℃ were higher than their at 37℃. The acid value of chufa oil showed the trend of increase in all the samples and that of solvent-extracted oil was the highest during the storage period. The peroxide value of oils was gradually increase on the 120th day but significantly increased between 120th and 150th day. Oleic acid was the major fatty acid in chufa oil. Palmitic acid, stearic acid and linolenic acid increase and oleic acid and linoleic acid decreased during storage period. They were changed slightly and the obvious differents were not observed according to storage period.

생강나무 種實油의 脂肪酸 分析

金在慶,趙鍾洙,金思翼 동국대학교 생명자원과학대학 연습림 1995 연습림논문집 Vol.- No.4

Lindera obtusiloba seed oil was extracted by diethyl ether and fractionated into neutral lipids, glycolipids and phospholipids by silicic acid column chromatograpy. Fatty acid composition of each fraction was examined by gas chromatography. The results obtained were summarized as follows; 1. The proximate chemical composition of Lindera obtusiloba seed was 13.0% in crude protein, 53.5% in fat, 14.4% in carbohydrate and 1.8% in ash content. 2. The values of acid, saponification, iodine and peroxide from Lindera obtusiloba seed oil were 0.93, 269.50, 61.30 and 120.30, respectively. 3. The total lipid was composed of neutral lipid 93.38%, glycolipid 4.52% and phospholipid 2.10%. 4. The fatty acid composition of total lipids were 38.34% in lauroleic acid, 33.23% in lauric acid, 7.75% in oleic acid, 5.38% in mylistoleic acd, 4.69% in capric acid and 3.89% in caproleic acid. 5. The fatty acid composition of neutral lipids were 38.61% in laurolec acid, 33.66% in lauric acid, 7.46% in oleic acid, 5.46% in myristoleic acid, 4.57% capric acid and 3.63% in caproleic acid. The style in some resemblance between total lipids and neutral lipids. 6. The fatty acid composition of glycolipids were 27.59% in lauroleic acid, 26.52% in lauric acid, 13.58% in oleic acid and 8.37% in unknown substance. 7. The fatty acid compositions of phospholipids were 24.67% in oleic acid, 13.31% in lauric acid, 12.71% in linoleic acid, 10.24% in lauroleic acid, 8.43% in myristic acid and 14.47% in unknown substance. The content of oleic acid was shown higher in the phospolipide than other lipids.

쑥 및 인삼 급여가 한국재래산양육에 있어서 지방산 조성 및 TBA가에 미치는 효과

한규호,유신아,김민준,조혜연,이치호 건국대학교 동물자원연구센터 1998 動物資源硏究誌 Vol.19 No.-

본 연구는 쑥, 인삼 및 쑥과 인삼 병용첨가가 흑염소육 중의 지질, 지방산 조성 및 TBA가에 어떤 영향을 미치는지를 알아보기 위하여 실시하였다. 그 결과 쑥, 인삼 및 쑥과 인삼 병용첨가 사육시 총지질을 유의하게(p<0.01) 저하시키는 작용이 있었으며 흑염소육의 지방산 조성을 크게 변화시켜 linoleic acid 함량을 낮추면서, palmitic acid 함량을 증가시켰다. 또한, 흑염소육의 TBA가를 유의하게(p<0.05) 낮추는 것을 볼 때 흑염소육에 다량 함유된 불포화 지방산의 산패를 억제하는 것으로 사료되었다. 이들 결과는 흑염소육의 노린내를 제거해 육질을 개선시키는 필요한 기초자료가 될 것으로 기대된다. This study was performed to investigate the effects of mugwort and ginseng on the fatty acid composition and TBA value of meats in Korean Native Goat. A Total of 12 Korean Native Goats were equally into four groups; Control, Mugwort(4%), Ginseng(1%), Mugwort & Ginseng(4%+1%) groups were supplemented to the basal diet for 40days. These Korean Native Goats with the liveweight of average 9.9kg were slaughtered to obtain samples from loin. Meat samples stored at -20℃ for 7days were analyzed quantitatively to obtain the changes of fatty acid composition and TBA value in total lipid. The results obtained were summarized as follows : 1. Total lipid contents were significantly(P<0.01) low in Ginseng and Mugwort & Ginseng groups, compared with the Control group. 2. Composition of fatty acid in total lipid of loin were categorized with 6 different fatty acids. Palmitic acid content from loin was highest among saturated fatty acid followed by stearic acid and myristic acid, and oleic acid content was highest among unsaturated fatty acids followed by linoleic acid and palmitoleic acid. Palmitic acid levels decreased remarkably in Mugwort, Ginseng and Mugwort & Ginseng groups, compared with the Control. Linoleic acid levels also decreased in Mugwort, Ginseng and Mugwort & Ginseng groups. The ratio of the compositions of unsaturated and saturated fatty acids in total lipids increased remakably in Mugwort, Gineng and Mugwort & Ginseng groups compared with the Control group. 3. TBARS(thiobabituric acid related substance) of mugwort, ginseng or mugwort & ginseng supplementation to the diet decreased significantly(p<0.05) in loin. These results indicate that mugwort or ginseng supplementation in Korean Native Goat may be effective, to increase the stability of meat or decrease total lipid and unsaturated fatty acids.

벼 밀양 23호x기호벼의 재조합 자식계통에서 초기급속등숙과 미질 특성

곽태순,여준환 韓國作物學會 2004 Korean journal of crop science Vol.49 No.3

벼 M/G RIL 162 계통에 대한 초기급속등숙율에 대한 이화학적특성 및 색차색도특성 변이에 대한 주성분분석 및 유전력분석의 결과를 요약하면 다음과 같다. 1. 초기급속등숙율이 41% 이하인 계통군은 164계통중 74계통이었으며, 41∼60%의 계통군에는 32계통이 있었다. 또한, 초기급속등숙율이 빠른 계통군에 속하는 61∼80%사이에는 24계통이 있었으며, 초기급속등숙율이 매우 빠른 계통군으로 분류되는 81% 이상인 계통은 32계통이 있었다. 2. 벼 M/G RIL 164계통에 대한 품종군별 이화학적특성을 보면, 초기급속등숙을이 40% 이하인 계통군이 단백질 함량이 9.1%로 가장 높았으며, 지방산함량은 초기급속등숙율이 61∼80%의 계통군에서 26.5KOHmg/100g으로 가장 높게 나타났다. 또한, 곡립형태에 있어서 현미길이는 41∼60%사이의 초기급속등숙율을 보인 계통군이 5.40mm로 가장 짧았으며, 81% 이상인 계통군이 1.80mm로 현미두께가 가장 두꺼웠으며, 현미의 형태를 나타내는 현미 길이/넓이 비에 있어서는 41∼60%사이의 계통군이 2.18로 나타났다. 3. 호화온도와 깊은 관련이 있는 알카리붕괴도에 있어서는 초기급속등숙율이 61∼80%사이가 3.40으로 가장 붕괴가 되지않는 계통군으로 나봤으며, 81%이상인 계통군은 4.31로서 붕괴가 가장 잘 되는 것으로 나타나 81%의 계통군이 호화온도가 낮은 것으로 나타났다. 4. 화학적특성, 색차색도특성 및 알카리붕괴도를 이용한 벼M/G RIL 164 계통에 대한 주성분분석의 결과 제 1주성분은 약 3.6개의 형질을 포함하고 있었으며, 제 2주성분은 약 2.1개의 형질을 포함하고 있는 것으로 밝혀졌다. 또한, 제 1주성분은 전체 변동에 대한 기여율은 약 36%이었으며, 제 4주성분까지의 전체 변동에 대한 누적 기여율은 86.4%로서 설명이 가능함을 알 수 있었다. 5. 벼 M/G RIL 164 계통의 품질평가치, 단백질함량, 아밀로오스함량, 지방산함량, 명도, a-value, b-value, 채도, 색상 및 알카리붕괴도 등의 형질에 대한 유전력 검정의 결과, 품질평가치의 유전력은 87.89%로 가장 높은 유전력을 나타내었으며, 단백질함량 > 알카리붕괴도 > 지방산함량 > 아밀로오스함량 > 색상 > 명도 > a-value > b-value의 순으로 나타났으며, 채도의 유전력은 30.62%로 가장 낮음을 알 수 있었다. This study was carried out to get the basic informations regarding the varietal variations for the physicochemical properties such as protein content, amylose content, fatty acid content, grain quality values and color properties such as lightness value, chroma and hue for the 164 recombinant inbred lines(RILs) of Milyang 23 and Gihobyeo(M/G) at the experimental farm in the Sangji University. The principal component analysis and heritability study were conducted for this experiments. The rapidity of grain filling(RCF) for the 164 M/G RILs could be classified into four groups such as slow maturing group less than 41%, mid-slow maturing group 41∼60%, fast maturing group 61∼80% and very fast maturing group more than 81% based on the rapidity of grain filling rate. The slow maturing group of RGF showed a little bit higher protein content 9.1%, compared to the other RGF groups. However, the amylose content of all the RGF groups revealed the same content by the groups. The very fast maturing group of RGF showed longer grain length in brown rice compared to other RGF varietal groups, in case of grain width in brown rice showed shorter than any other groups. The alkali digestive value which was so much related to gelatinization temperature showed 3.40 degree at fast maturing group of RGF in M/G RILs. However, the very fast maturing group of RGF revealed 4.31 degree of alkali digestive value. The principal component analysis was performed by the chemical and color properties such as quality value, protein content, amylose content, alkali digestive value, fatty acid content, lightness value, chroma and hue for M/G RILs. The first principal component was able to explained upto 36% to total informations. It was corresponded to quality value, protein content, amylose content, fatty acid content, lightness value and a-value(green -1 red). The characters regarding grain quality showed high heritable properties more than 75% of heritability, but color characters appeared relatively lower heritability compared to grain quality.

Amberlyst-15를 이용한 산가가 높은 유지로부터 바이오디젤의 생산

심연주(Yeon Ju Sim),김의용(Eui Yong Kim) 한국생물공학회 2010 KSBB Journal Vol.25 No.5

Biodiesel has attracted great attention as an alternative renewable energy source for the replacement of petroleumbased diesel fuel, yet its high production cost due to expensive oil feedstock remainsas the major economical obstacle. In this study, we investigated catalysts and reaction conditions for the acid catalyzed pre-conversion of free fatty acid (FFA) to fatty acid methyl ester (FAME) in cheap low-grade oils of high acid value. The NaOH base catalyzed reaction of vegetable oil of the initial acid value of 2 mg KOH/g led to a high FAME conversion above 95.4%, but the conversion abruptly decreased at higher initial acid values. This base catalyzed reaction was practically ineffective displaying the FAME conversion below 15% even at the initial acid value of 10 mg KOH/g by the severe saponification side reaction. Among the various catalysts studied for the pre-conversion of FFA to FAME, Amberlyst-15 was the most effective in reducing the acid value, and the optimum reaction condition identified was 65℃ with oil to methanol ratio of 1:3 and catalyst concentration of 15% (w/w). As the results, great enhancements in the overall biodiesel conversion were achievable via a consecutive reaction of the acid catalyzed FFA pre-conversion to FAME under the optimal condition obtained with Amberlyst-15 followed by the NaOH base catalyzed reaction, far above the extent which was obtainable by the single NaOH catalyzed reaction.