• Journal of Microbiology and Biotechnology
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• v.15 no.5
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• pp.1106-1109
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• 2005

The antimicrobial effect of the wood vinegar of C. japanica sapwood and its constituents was evaluated against Ralstonia salanacearum, Phytophthora capsid, Fusarium oxysporum, and Pythium splendens. Phenols and guaiacols had a strong antimicrobial effect against four kinds of microorganisms, but methanol and acetic acid exhibited little or no antimicrobial activity.

• Journal of Korean Society of Environmental Engineers
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• v.37 no.10
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• pp.573-577
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• 2015

There are difficulties in removing wood tar wastewater coming from the power plants that use wood-based fuels due to its intermittent occurrences and severe changes in the amount and concentration. This study investigated the treatment characteristics through physicochemical treatment, an improved method from the existing ones using bag filters and activated carbons to treat wood tar wastewater. In the case of chemical properties of wood tar wastewater, the content of phenols was found to be more than two times higher than that of guaiacols and carbohydrates. Installation is done to ensure that NaOH and PAC are injected automatically according to the change of pH, and then pH, turbidity and SS of the final treated water were examined. The results were 5.9, 12.6 NTU and 15.1 mg/L respectively, which confirmed the possibility of the treated water as circulation water of power plants. In the physical treatment process using a conventional bag filter, removal efficiency of chemicals was about 20%, but the treatment efficiency was improved to show chemical removal efficiency of about 80% through flocculation and sedimentation.

• Proceedings of the Korean Institute of Resources Recycling Conference
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• 2006.09a
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• pp.15-32
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• 2006

Biomass had been attracted public attention as eco-friendly resource which not increases the greenhouse gas like carbon dioxide. In this study, it had been collected pyrolytic products such as bio-oil, char and pyrolytic gas from various biomass in a fluidized bed reactor which is one of the fast pyrolysis processes. To understand the characteristics of biomass pyrolysis, the variation of products yield and chemical composition was determined with various operating parameters like temperature, gas velocity($U_{0}/U_{mf}$) and bed height(L/D). In the optimum operating conditions, gas yield and water content was the lowest and concentration of guaiacols and syringols were the highest. The maximum yields of bio-oil was from 55% to 58% at $400^{\circ}C$.

• Proceedings of the Korean Institute of Resources Recycling Conference
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• 2005.10a
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• pp.75-82
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• 2005

Pyrolysis of biomass is one of the promising methods to obtain energy and valuable chemical stocks. Fast pyrolysis of Q. acutissima and L. letolepis has been carried out in a bubbling fluidized bed reactor to determine the optimum operating conditions of the pyrolyzer. Effects of reaction temperature, Uo/Umf, L/D ratio, and feed rate have been determined and the optimum conditions are as follows: $T\;=\;400^{\circ}C,\;U_o/U_{mf}\;=\;3.0,\;L/D\;=\;2.0$. Maximum yield of bio-oil was about 55% and the main compositions were carbohydrates, guaiacols, furans, phenols, and syringols. Product gas was consists of CO, $CO_2$, light hydrocarbons and the measured gas yield using the compositions agreed with the calculated value.

• Korean Journal of Food Science and Technology
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• v.43 no.3
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• pp.348-360
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• 2011

To verify the volatile compounds contributing to coffee off-flavor, medium roasted Colombian, Sumatra, Ethiopian and light and dark roasted Colombian bean coffees were sequentially and studiously over extracted. Eight espresso samples and eight filter-dripped samples were analyzed by gas chromatography/mass spectrometry with the solidphase microextraction method and evaluated by sensory tests. In total, 67 compounds were detected, and desirable aroma decreased sharply, while off-flavors increased rapidly after 30 mL of espresso and 200 mL of drip coffee. Percent peak area of 4-ethylguaiacol revealed a linear increase during extraction and was highly correlated with increasing off-flavor, suggesting that it could be an indicator of over extraction. Considering the odor activity value, guaiacol and 4- vinylguaiacol were also contributory compounds to off-flavors.