The general characters of 36 activated carbons (from 20 factories) sold in recent years were examined.
From the results of examination it was found that the differences in their analytical componets, and the activated carbons having good analytical results showed excellent character for the purification (elimination of colour and smell) of saké, but the carbons having bad analytical results were on the contrary. It was unexpected fact that the worst 8 activated carbons gave nasty small and taste.
It may safely be said that the activated carbons that the black degree was deep and the specific gravity was small, were much of carbon contents and moreover good results.
View full abstract