![]() ![]() The application of bamboo vinegar (brown-red transparent liquids), even the compounds that are complex and different, is mainly able to be divided into three main portions: acid, phenol, and neutral compounds. The charcoals can be added as a pigment in food, but it is a profound question whether or not residue in vivo causes any harm by inducing cell lesions or carcinogens. However, in May of 2006, the Department of Health’s Executive Yuan, Taiwan, announces that the charcoals can only be used as colorants of food without any medical and health effects, that is, as a natural black pigment only. This is advertised as being able to absorb unclean substances, such as heavy metal elements, and producers have exaggerated that these materials can clean the intestines and stomach after eating. Some food producers have added charcoal materials into food products, for example, charcoal bread/cookies, charcoal peanuts, charcoal ice cream, etc. Recently, there has been a tendency to maintain good health from food products. The use of bamboo charcoal is more wide and diverse because it is a porous material with a high specific surface area that has lots of functions, such as indoor deodorization, humidity control, water quality improvement, air purification and so on. The utilization of bamboo charcoal, conventionally regarded as fuel, is widely applied to daily life or/and industry. Bamboo charcoals are mainly derived from 4-year-old or older bamboo as raw materials. Domestic and foreign manufacturers and researchers have invested a great deal of money, labor and time to discover the characteristics and functions of charcoal in recent years. It is therefore important to study the characteristics of bamboo and its by-products in order to make good use of them. In other words, the charcoals can also become earth friendly materials because they can slow down the increase of CO 2 concentration in the atmosphere.īamboo and its products show good prospects for commercial applications, when considering the need for the protection of our wood resources and environmental balance. To decrease bamboo decaying or burning, the preparation of charcoal becomes one of the selected methods because carbon can extend the lifetime of bamboo. Moreover, bamboo is accumulated from organic compounds from which a bamboo converts carbon dioxide (CO 2) by photosynthesis, but it can naturally decay by organic compound oxidization or be burned, and this produces CO 2 that returns to the atmosphere. ![]() Among these bamboos, Moso bamboo has been mainly used as a material for the making of furniture, handicrafts, and athletic/leisure goods, because it can grow over 20 m tall and 60–150 mm in diameter in one growing season. This indicates that bamboo is one of the economic green resources in Taiwan. The three main types of bamboo used include Phyllostachys makinoi Hayata (Makino bamboo), Phyllostachys heterocycla Milf (Moso bamboo), and Dendrocalamus latiflorus Munro (Ma bamboo). According to the annual statistics of the agricultural reports in Taiwan (2015), the volume of diverse bamboos is about 1,581,330,000 pieces. It quickly reaches its full potential size, which usually only takes approximately 60–70 days after the bamboo culms emerge from the ground. The main compounds in the vinegars may partially account for the safety evaluation of biological action.īamboo is regarded as a natural and renewable bioresource, a green and environmentally friendly material, and has chemical and physical qualities/properties similar to wood. typhimurium TA98 and TA100 with S9 mix at the diluting percent content of vinegars is lower than 20.00% or less and without S9 mix is at 33.33% or less, and the reverse mutation assay (antimutagenic activity) denotes that the vinegars express this dose-dependent inhibitory effect against both 4-nitroquinoline-N-oxide and aflatoxin B1 in S. The safety of the bamboo vinegars shows that neither cytotoxicity nor mutagenicity toward S. This suggests that the charcoal can not only be considered to be a safe pigment for food but also be used as a natural moisture-proof material. The preliminary safety evaluation using the Ames test for the bamboo charcoals has no cytotoxicity and mutagenicity toward Salmonella typhimurium TA98 and TA100 with S9 mix and without S9 mix. ![]() Bamboo vinegars, by-products of the charcoal, are collected from the chimney outflow of earthen kiln at six different temperatures at 80–150☌, and with categories over 80, 90–92, 99–102, 120–123, and 145–150☌ during the pyrolysis of the charcoal. ![]() The bamboo charcoal is manufactured in earth kilns with the temperature at 700–800☌ from Moso bamboo (Phyllostachys heterocycla). ![]()
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