Activated carbon was prepared by chemical activation of pepper-seed with sodium hydroxide and potassium hydroxide as the activated agents. In this work, activated carbon was reduced through the preparation process consisting of roasting, cabonization and activation process. Roasting process was conducted at 300∼400 ℃ for 20 min; carbonization process was conducted at 750 ℃ for 1 h; and activation process was carried out 800 ℃ for 1 h. The adsorption of nitrogen by activated pepper-seed char was characterized by BET equation and BJH method. The N2-BET surface area, pore volume and pore radius were 1050∼3500 ㎡/g, 0.51∼1.53 ㎤/g and 17∼25 Å, respectively. SEM photography was used to observe the morphological change caused by the chemical activation.

NaOH와 KOH를 활성화제로 사용하는 화학적 활성화법에 의해 고추씨로부터 활성탄을 제조하였다. 본 연구에서 활성탄은 소성, 탄화, 활성화공정을 포함하는 제조공정을 통해 제조되었다. 소성공정은 300∼400 ℃에서 20 min동안 수행되었고, 탄화공정은 750 ℃에서 1 h동안 수행되었다. 또한 활성화공정은 800 ℃에서 1 h동안 수행되었다. 제조된 활성탄은 질소 흡착을 이용하여 BET식과 BJH법에 의하여 그 특성을 분석하였다. 제조된활성탄의 비표면적은 1050-3500 ㎡/g, 총 세공용적은 0.51∼1.53 ㎤/g이었으며, 세공반경은 17∼25 Å으로 나타났다. SEM 사진을 통해 화학적 활성화에 의하여 제조된 활성탄의 구조 변화를 관찰하였다.