• Korean Journal of Environmental Agriculture
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• v.28 no.1
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• pp.69-74
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• 2009

In Korea, large amounts of chestnut shell as by-products are produced from food industries. However, most of the by-products exist with no disposal options. Biosorption uses biomass that are either abundant or wastes from industrial operations to remove toxic metals from water. Objective of this research was to evaluate the feasibility of using chestnut shell as by-products for removal of metal ions(Pb, Cu and Cd) from aqueous solution. The chestnut shell was tested for its efficiency for metal removal by adopting batch-type adsorption experiments. The adsorption selectivity of chestnut shell for metals was Pb > Cu > Cd at solution pH 5.5. The Langmuir isotherm adequately described the adsorption of chestnut shell for each metal. Using The maximum adsorption capacity predicted using Langmuir equation was 31.25 mg $g^{-1}$ 7.87 mg $g^{-1}$ and 6.85 mg $g^{-1}$ for Pb, Cu and Cd, respectively. Surface morphology, functional group and existence of metals on chestnut shell surface was confirmed by FT-IR, SEM and EDX analysis. The chestnut shell showed an outstanding removal capability for Pb compared to various adsorbents reported in the literatures. The overall results suggested that chestnut shell might can be used for biosorption of Pb from industrial wastewater.

• Textile Coloration and Finishing
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• v.6 no.2
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• pp.10-16
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• 1994

Neutral salts have negative or positive effects on the rates of many chemical reactions and also on the rates of acidic and alkaline hydrolysis of carboxylic esters. The direction of neutral salt effects on the hydrolysis of ester depends on the charge of esters. Neutral salts accelerate alkaline hydrolysis of esters with negative charge, but decelerate alkaline hydrolysis of esters with positive charge, and have little effect on the alkaline hydrolysis of neutral esters. It is expected that the rate of the alkaline hydrolysis of Poly(ethylene terephthalte) (PET), polymeric solid carboxylic polyester with carboxyl end group at the polymer end, is also influenced positively by neutral salts. In the present work, to clarify the mechanism of the neutral salt effect on the alkaline hydrolysis of PET, many salts with different anions like NaF, NACl, NaBr, NaI were added to the aqueous alkaline solutions. Then PET was hydrolyzed with aqueous solutions of many salts in alkali metal hydroxides under various conditions. Some conclusions obtained from the experimental results were summarized as follows. The reaction rate of the alkaline hydrolysis of PET was increased by the addition of neutral salts and In k was increased nearly linearly with the square root of ionic strength of reaction medium. This fact suggested that the ionic strength effect by Debye-Huckel and Bronsted theory was exerted on the reaction. The specific salt effect was also observed. The reaction rate was increased with the decrease in the nucleophilicity of anions of neutral salts, i.e., in the order of $F^-$ <$Cl^-$<$Br^-$<$I^-$. It was thought that the reaction rate was increased in the order of $F^-$ <$Cl^-$<$Br^-$<$I^-$. because the completion of anions with $OH^-$ for carbonyl carbon became weaker with the decrease in the nucleophilicity and with the increase in the size of anions.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.255-260
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• 1994

Four types of soybean paste(Doenjang), using traditional meju, koji, natto meju and mixture of koji and natto meju, were manufactured and fermented for 90 days. Analyzed volatile flavor components by GC-MS were confirmed to be thirty-six components including 5 alcohols, 5 aldehydes. 8 ketones, 3 acids, 9 esters and 6 miscellaneous ones. Traditional soybean paste tested had 29 components, koji and koji-natto soybean paste $26{\sim}24$ and natto soybean paste had 20 ones. Alcohol was found to be the most abundant volatile flavor components in all samples group. Traditional soybean paste had higher ratio of carbonyl to ester than any other types of soybean paste while koji-natto soybean paste had the lowest ratio of their components. The newly identified five volatile flavor components were 3-ethoxy-l-propene, dihydro-2-methyl-3-furanone. 1-hydroxy-2-propanone, 1-(2-furanyl)ethanone and 2-acethyl ethylhexanoate.

• Textile Coloration and Finishing
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• v.7 no.4
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• pp.61-73
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• 1995

Inorganic salts have negative or positive effects on the rates of many chemical reactions and also the rates of acidic and alkaline hydrolysis of carboxylic esters. The direction of salt effects on the hydrolysis of ester depends on the charge of esters. It is expected that the rate of the alkaline hydrolysis of Poly(ethylene terephthalte)(PET), polymeric solid carboxytic polyester with carboxyl end group at the polymer end, is also influenced by inorganic salts. In the present work, to clarify the effect of divalent cations on the alkaline hydrolysis of PET, many salts with divalent cations like $MgCl_{2},CaCl_{2},SrCl_{2},BaCl_{2},$ were added to the aqueous alkaline solutions. Then PET was hydrolyzed with aqueous NaOH solution having many salts under various conditions. Some conclusions obtained from the experimental results were summarized as follows. Many salts with various divalent cations increased or decreased the reaction rate of alkaline hydrolysis of PET depending on their electrophilicity, hydration property, ability of ion pair formation, solubility, and the degree of interactions between divalent cations and anions, etc. The hydrolysis was interrupted in the order of $Ca^{+2} and was generally accelerated in the order of $Ba^{+2}. It was inferred from the increase in ΔS$^*$and the decrease in the ΔG$^*$that the divalent cations $Sr^{+2}$ and $Ba^{+2}$attracted by PET increased the collision frequency between carbonyl carbon and $OH^{-}$ion and then accelerated the reaction rate. $Mg^{+2}$and $Ca^{+2}$decreased the reaction rate because of their strong interaction with $OH^{-}$.

• Journal of Food Hygiene and Safety
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• v.32 no.4
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• pp.284-289
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• 2017

Oxidized polyethylene wax (OPEW) is, one of the food additives, used as a coating agent in citrus fruits and nuts. OPEW is authorized to quantum satis in EU, USA, and is acceptable less than 250 mg/kg in Australia and New Zealand. But OPEW is unauthorized as a food additive in Korea. This study was to establish the analytical method of OPEW and demonstrate the effective application of various food samples. We first conducted to compare the various analytical method including acid value (AV), high temperature gel permeation chromatography (HT-GPC), matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF/MS), gas chromatography flame ionization detector (GC-FID) and fourier transform infrared spectroscopy (FT-IR). This result indicated that FT-IR spectrum of OPEW treated food sample displayed absorption bands for carbonyl group (C=O, $1714cm^{-1}$), ester group (C-O, $1463cm^{-1}$), aliphatic group (C-H, $2916cm^{-1}$). Furthermore, IR spectrum of OPEW treated food sample showed similar tendency with IR spectrum of OPEW standard. Therefore, it is confirmed that analytical method using FT-IR can be detected on analysis of OPEW in food. As a result of monitoring of 111 samples using established analytical method, OPEW was not detected in the food samples.