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In this study, the effects of unsaturated and saturated branchedchain fatty acids in biomembranes of microorganisms living under high temperature and high pressure on the fluidity of biomembranes were investigated by time-resolved fluorescence anisotropy measurements. First, the relationship between the order parameter S and the rotational diffusion coefficient Dw, which can be calculated from the fluorescence anisotropy measurements, and the motion of lipid molecules was investigated using lipids with three different structures, and it was found that the former was related to the spacing of lipid molecules and the latter to the motion of lipid molecules. Next, we investigated the S and Dw values of lipid bilayer membrane containing the saturated branched-chain fatty acid 12-methyltridecanoic acid (12-MTA) and the polyunsaturated fatty acid (PUFA) cis-4,7,10,13,16,19-docosahexaenoic acid (DHA). The results showed that 12-MTA increased the S value and decreased the Dw value. On the other hand, DHA tended to reduce the S value and increase the Dw value, albeit slightly. These results mean that 12-MTA narrows the molecular spacing of lipids and inhibits lipid molecular movement, while DHA tends to widen the molecular spacing of lipids and promote lipid molecular movement.

The “gas–liquid two-phases mixed flow” mechanism that fine bubble generation uses rapidly swirling water, which shear gas and making small bubbles in water. Based on this mechanism, sending liquid such as oil into the swirling water instead of gas and it able to be emulsified. At present, evaluation methods for emulsions are using particle size distribution and dispersion stability. However, the emulsion with bad separation behavior has a problem to catch only some dispersed oil particles and use them as a whole evaluation. In this study we examined emulsion evaluated by chemical oxygen demand (COD) to express numerical evaluation including the oil particles that cannot be dispersed. Using three emulsions of only one oil, an anionic and a nonionic emulsifier were mixed and added to the oil, an anionic and another kind of the nonionic emulsifier were mixed and added to the oil. It was confirmed that COD decreased and type of only one oil was the most evaporate. These results lead to the conclusion that the performance of the emulsion could be expressed numerically, including the oil particles which could not be dispersed. We also directly analyzed evaporate components and compared them with COD results.