Bamboo activated charcoal removes the cause of hangover “The bamboo activated charcoal used for Chamisul is good for reducing hangovers” Researched by Thesis Team at Kyunghee University

A study proved that the “bamboo activated charcoal” used for JINRO Chamisul has the effect of removing the cause of hangovers.

Professors Seung-guk Park and Dae-ok Kim, Food Engineering Dept. of Kyunghee University published the article [Characteristics of Volatile Compounds of Activated Carbon Using ABV Model Solution] in the August issue of the Korean Journal of Industrial Food Science and reported that bamboo activated carbon has the best effect for this purpose.

The volatile compounds produced by the yeast in the ABV fermentation process or during ABVic beverage production are known to give odors to drinks and cause hangovers. These compounds can be purified through the strong absorption of activated carbon, which is also used for purification processes at water treatment facilities and removal of air pollutants.

Professors Seung-guk Park and Dae-ok Kim understood that there weren’t any previous and reliable studies on the effect of activated carbon. They conducted analysis and comparison on 10 different types of activated carbon in terms of their effect on removing the cause of hangovers.
This study was conducted by dissolving 6 different types of volatile compounds, which add odor to drinks and cause hangovers, in ABV solution and adding 10 types of activated carbon to measure the effects. The result showed that bamboo activated carbon was the most effective.
“Bamboo activated carbon has relatively high volume and the surface area (1329m2/g) has more pores than any other type of carbon. Therefore, it is most effective at removing volatile compounds,” said Professors Seung-guk Park and Dae-ok Kim.

“The article proves the efficacy of the bamboo activated charcoal refinement technology that is used for Chamisul,” said the spokesperson at JINRO.
<September 10, 2010, Financial News>

JINRO “bamboo activated charcoal has the effect of reducing hangovers”
On the 9th, JINRO announced that the bamboo activated charcoal they use for the refining process of Chamisul removes the volatile compounds which cause hangovers. Professors Seung-guk Park and Dae-ok Kim, Food Engineering Dept. of Kyunghee University posted the article in the August issue of the Korean Journal of Industrial Food Science. The result shows that the bamboo activated charcoal can remove 100% of ethyl octanoate, which is a sweet flavoring agent, and reduce hexanal by 46.6%, which causes hangovers.
<September 10, The Jungang Economic Daily>

“Bamboo activated charcoal” used for Chamisul removes the compounds that cause hangover.
The study shows that “bamboo activated charcoal” used during the refining process of “Chamisul” has the effect of removing the cause of hangovers.
Professors Seung-guk Park and Dae-ok Kim, Food Engineering Dept. of Kyunghee University reported the result of their study in the article “Characteristics of Volatile Compounds of Activated Carbon Using ABV Model Solution”.
<September 9, 2010, The Korean Economic Daily>

“Bamboo activated charcoal” used for Chamisul is proven to reduce hangovers.
A new study is announced that “Bamboo activated charcoal,” which is used during the refining process of Chamisul, has the effect of removing the causes of hangover and drink odor. Professors Seung-guk Park and Dae-ok Kim, Food Engineering Dept. of Kyunghee University reported this in their study, “Characteristics of Volatile Compounds of Activated Carbon Using ABV Model Solution.” The study was posted in the August issue of the Korean Journal of Industrial Food Science, revealing that bamboo activated charcoal is the most effective at removing volatile compounds.
<September 9, 2010, The Herald Economic Daily>