• Journal of Environmental Science International
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• v.22 no.9
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• pp.1161-1170
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• 2013

The efficiency of coal-based activated carbon in removing methylene blue (MB) and phenol from aqueous solution was investigated in batch experiments. The batch adsorption kinetics were described by applying pseudo-first-order, pseudo-second-order, and first order reversible reaction. The results showed that the adsorption of MB and phenol occurs complexed process including external mass transfer and intraparticle diffusion. The maximum adsorption capacity obtained from Langmuir isotherm was 461.0 mg/g for MB and 194.6 mg/g for phenol, respectively. The values of activation parameters such as free energy (${\Delta}G^0$), enthalpy (${\Delta}H^0$), and entropy (${\Delta}S^0$) were also determined as -19.0~-14.9 kJ/mol, 25.4 kJ/mol, and 135.2 J/mol K for MB and 51.8~54.1 kJ/mol, -29.0 kJ/mol, and -76.4 kJ/mol K for phenol, respectively. The MB adsorption was found to be endothermic and spontaneous process. However, the CV adsorption was found to be exothermic and non-spontaneous process.

• Bulletin of the Korean Chemical Society
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• v.27 no.7
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• pp.1056-1058
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• 2006

• Korean journal of food and cookery science
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• v.25 no.1
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• pp.98-105
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• 2009

This study examined the effects of adding four different amounts (0%: control, 4%: M-4, 8%: M-8, 12%: M-12) of button mushroom (Agaricus bisporous) powder on the quality characteristics of cookies. The bulk density and pH of the dough, and firmness, color, spread factor, consumer acceptability of cookies, and total phenol compound content and free radical scavenging activity of mushroom powder and cookies were measured. While the bulk density and pH of the dough as well as spread factor of the cookies significantly decreased, the firmness, L values and total phenol compound contents and free radical scavenging activity of the cookies significantly increased with increasing mushroom powder content(p<.05). The consumer acceptability scores for the button mushroom cookie groups ranked significantly(p<.05) higher than those of the control group in general acceptability, appearance, flavor, color, taste, and texture. This study suggests that button mushroom powder is a good ingredient for increasing the acceptability and functionality of cookies.

• Fibers and Polymers
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• v.3 no.2
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• pp.55-59
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• 2002

The thermal reaction of acetoacetanilide in the presence of aniline or phenol yielded carbanilide in quantitative yields. This reaction was applied to the synthesis of polyurea. Bisacetoacetamides were prepared from diamines and diketene in DMF. They were thermally polymerized in the presence of phenol or a diamine (6FDA) to yield polyureas of low molecular weights. The polymers were soluble in DMSO and NMP. $^1{H-NMR}$ analysis showed that they had amino group terminated structures. Poly(urea-imide) was synthesized by the reaction of an oligourea diamine with pyromellitic dianhydride in NMP. The concentration of terminal amino groups was determined by an acid-base titration. The thermal property of poly(urea-imide) was evaluated by thermogravimetric analysis (TGA). Initial decompisition took place at 332-$350^{\circ}C$.

• Korean journal of food and cookery science
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• v.25 no.4
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• pp.496-505
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• 2009

The influence of roasting time on antibacterial and antioxidative effects of methanol and water coffee extracts was investigated. Extract yield differed with roasting time. The maximum yield of methanol extract was 20.02% and 24.00% at respective roasting times of 12 and 20 min. The maximum yield of water extracts was 2.70% and 18.58% at 5 and 25 min roasting time, respectively. Antibacterial effects of each extract were determined by the classical minimal inhibitory concentration (MIC) paper disc diffusion method. Methanol extracts of different coffee samples inhibited growth of various strains except Escherichia coli. Extracts obtained following roasting times of 12, 14, 16, 20, and 25 min in particular displayed the most potent activity against Staphylococcus aureus. Among these extracts, that obtained from 12 min roasted coffee samples produced a MIC of $16.125{\mu}g$/mL against S. aureus. Water extracts applied at $1,000{\mu}g$/mL were growth inhibitory except against Salmonella choleraesuis and Prevotella intermedia. However, growth inhibition by water extracts was weak, with inhibitory zones of only 6-8 mm diameter produced. Determinations of free radical elimination for the different coffee extracts using 1,1-diphenyl-2-picrylhydrazyl were compared with ascorbic acid and butylated hydroxytoluene positive controls. Methanol and water extracts of different coffee samples ($100{\mu}g$/mL) showed $67.1{\sim}92.3%$ and $66.4{\sim}93.3%$ radical scavenging activity, respectively. However, longer roasting time (especially >20 min) tended to somewhat lower free radical elimination using both extracts. Total phenol in different coffee samples measured by the Folin-Denis method revealed the highest level of phenol contents with non-roasted coffee, whereas phenol content differed with different roasting time, ranging from $87.{\sim}126.5\;mg/g$ in methanol extracts. In water extracts, the phenol content was maximum at 8 min roasting time, whereas in other samples the content was varied from $95.0{\sim}199.1\;mg/g$.

• Bulletin of the Korean Chemical Society
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• v.15 no.3
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• pp.198-204
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• 1994

Chemical shifts in aqueous sodium dodecylsulfate(SDS) micellar solution solublizing phenol, catechol, resorcinol, hydroquinone have been measured to investigate solubilization properties. Proton nuclear magnetic resonance frequencies of solubilizates as well as those of the ${\alpha}$-methylene, middle methylene and terminal methyl of SDS shift linearly as a function of solubilizate concentration. From the plots of observed chemical shift (v) vs solubilizate concentration, slope (a) and solubilizate free chemical shift ($v_0$) are obtained. They are very informative to solubilization site of the systems. Catechol and phenol solubilized SDS and catechol solubilized dodecylpyridinium chloride(DPC), dodecyltrimethylammonium bromide(DTAB) systems are studied using the same method to compare head group effect and middle methylene proton signal splitting. It is proposed that phenol and catechol are inserted into micellar interior and the number of methylenes assigned to the higher field peaks is 5.0${\pm}$0.5.

• Korean Journal of Medicinal Crop Science
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• v.15 no.2
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• pp.120-127
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• 2007

The objective of this research was to evaluate the ability of water and ethanol extracts from mulberry fruit (Morus alba L.) to influence the inhibitory activity of angiotensin converting enzyme (ACE) and xanthine oxidase(XOase). The total phenol contents and sixteen phenolic compounds were investigated in water and ethanol extracts. In order to understand the factors responsible for the potent antioxidant and antihypertensive ability of mulberry, it has been evaluated for anti-oxidative activity using Fenton's reagent/ethyl linoleate system and for free radical scavenging activity using the 1,1-diphenyl-2-picryl hydrazyl free radical generating system. The total phenol contents and total of phenolic compounds in ethanol extract showed higher levels than water extract in mulberry fruit six phenolic compounds (chlorogenic acid, narigin, syringic acid, quercetin, naringenin, kampferol) has a higher individual phenolic compound content in the 60% ethanol extraction than 80% ethanol extract. The inhibitory activity on angiotensin converting enzyme (ACE) were highest in 80% ethanol extract (9.0%). Also, activity of xanthine oxidase(XOase) inhibition appeared highest in 80% ethanol extracts and correlated well with the total phenolic content, which was modulated by the concentration of individual phenolic compounds. This result revealed, that strong biological activity was caused by specific phenol compound contents. Utilization of water and ethanol extracts from mulberry fruit are expected to be good candidate for development into source of free radical scavengers and anti-hypertentive activity

• Applied Chemistry for Engineering
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• v.20 no.5
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• pp.486-492
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• 2009

Wet oxidations (WO) of quinoline in aqueous solution were carried out at $225^{\circ}C$ and $250^{\circ}C$. In the WO at $250^{\circ}C$, quinoline was degraded completely within 30 min and the reduction in total organic carbon (TOC) of 63% was achieved during 120 min. However, the rate of the reduction in TOC was only 13% within 240 min during the WO at $225^{\circ}C$. Nicotinic and acetic acid were found to be main intermediates formed during the oxidation of quinoline. With the addition of the homogeneous catalyst $CuSO_4$ or more easily oxidizable phenol, WOs of quinoline were also carried out under moderate conditions at $200^{\circ}C$. The catalytic WO with $CuSO_4$ of 0.20 g/L showed the destruction rates of quinoline and TOC comparable to those in the WO at $250^{\circ}C$. The WOs of quinoline-phenol mixture exhibited induction periods to degrade quinoline and phenol during which free radicals were produced to initiate WOs. With increasing initial concentrations of phenol at a given initial concentration of quinoline, the induction periods in the destructions of quinoline and phenol became shorter and the reduction in TOC increased from 60% to 75% during 180 min of the WOs. The reduction rate of an induction period decreased as increasing the initial concentration ratio of phenol to quinoline. On the other hand, phenol degradation in the WOs of quinoline-phenol mixtures required a longer induction period and proceeded slower compared to the case of the WO of phenol.

• Journal of Korean Society of Environmental Engineers
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• v.32 no.3
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• pp.241-247
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• 2010

The Effects of operating parameters such as initial pH, gaseous ozone concentration, supplied gas flow rate on dissolved ozone concentration and phenol degradation in ozone contact reactor were investigated. Dissolved ozone concentrations were saturated to constant values after a certain ozone contact time. The saturation values were influenced by experimental parameters. Dissolved ozone concentration decreased with the increase of initial pH because the ozone is unstable in high pH regions. The gaseous ozone concentration in a constant gas supply affected the saturation concentration of dissolved ozone and the injection rate of gas with a constant ozone concentration determined the rate to reach dissolved ozone saturation. Effects of operating parameters on phenol degradation were closely related with those of parameters on dissolved ozone concentration. Phenol degradation was enhanced by the increase of initial pH, because the degradation of dissolved ozone gave birth to free radicals which have much higher reactivity with phenol. Increase of gaseous ozone concentration and gas flow rate promoted the phenol degradation through the generation of dissolved ozone which plays the role in phenol degradation. The injection of methanol deteriorated the phenol degradation through the scavenging effect on OH radicals.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.3
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• pp.496-504
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• 1997

This study was carried out to estimate toxic effects of phenol on survival and metabolism of the abalone juvenile, Haliotis discus hannai. The experiment was conducted by renewal bioassay procedure with different salinities at $20^{\circ}C$. The $LC_{50}$ of the juvenile exposed to phenol in the range of 0.5 and $100mg/\ell\;was\;34.3\~6.5mg/\ell\;at\;2.4\%_{\circ}\;and\;52.2\~9.3m/\ell\;at\;32\%_{\circ}$ salinity with exposure time from 24 hours to 96 hours. $LT_{50}$ was remarkablely reduced with increase of phenol conentration and decrease of salinity. Lethal toxicity or phenol was higher at low salinity than at high salinity. Therefore, salinity is likely to be one of factor to increase phenol toxicity. The oxygen consumption of the juvenile was reduced with increase of phenol concentration and with decrease of salinity. In spite of phenol toxicity, the oxygen consumption of the juvenile exposed to phenol of low concentration was high and similar as compared with that of control group. Survival rates of the abalone kept in phenol-free sea water after exposure to phenol concentration of 5, 10 and $20mg/\ell$ for 96 hours were reduced with decrease of salinity. Durations required to recover the normal metabolic rate of the juvenile, which was exposed to phenol concentration of 5, 10 and $20mg/\ell$ for 96 hours, were made longer with increasing phenol concentration. In the case of the juvenile exposed to sublethal concentration of phenol for 15 days, it were elongated as compared with that of the abalone exposed to phenol concentration caused acute toxicity. The result of this experiment indicated that relatively low concentration of phenol can impact on the abalone juvenile in marine ecosystem.