許多研究顯示，當人體暴露在臭氧濃度過高的環境下會引起許多健康問題，例如氣喘或其他呼吸道相關的疾病。活性碳由於比表面積高和具有某些化學特性，廣泛用於降低（吸附）臭氧濃度。活性碳是由含碳原料透過物理或化學活化法製備而成，某些研究甚至將咖啡轉換成活性碳。然而，這些製備過程需要專業技能與特定儀器，常常耗費大量成本和時間。因此，本論文提出一個新的想法：利用廢棄的咖啡直接用於降低（吸附）臭氧濃度。本論文除了討論咖啡吸附臭氧的效果之外，也探討咖啡吸附臭氧的機制。本論文將使用新鮮的咖啡粉和使用後的咖啡渣作為實驗組，商用活性碳作為對照組，分別置於通有臭氧的密閉容器內，並測量臭氧濃度。在特定的條件下比較峰值臭氧濃度的結果顯示，雖然活性碳能削減臭氧濃度38%～56%，但咖啡粉和咖啡渣也能削減臭氧濃度25%～44%。除此之外，比表面積以及孔隙分析指出活性碳比咖啡的比表面積多出數倍以上。此外，透過傅立葉轉換紅外線光譜分析可知咖啡中包含許多且會與臭氧發生化學反應的有機物。另外，從熱重分析結果可發現，咖啡在250°C 到550°C 期間中擁有明顯的碳化過程，而且有吸附過臭氧的材料的重量比比沒吸附過臭氧的材料的重量比稍微大一些。由這些分析結果可得知，咖啡吸附臭氧的機制主要為有機物與臭氧所形成的化學吸附，和孔洞與臭氧所形成的物理吸附。咖啡粉與咖啡渣吸附臭氧的能力並無太大差異，代表回收再利用咖啡渣吸附臭氧是一個經濟、環保、且有效的選擇。

Many studies have shown higher ozone concentration has been known to have a negative effect on human health such as asthma or respiratory diseases. Activated carbon has been widely used as a powerful adsorbent in ozone treatment due to the specific surface area and chemical characteristics. Activating carbonaceous materials by physical or chemical activation is commonly applied to produce activated carbon, however, requiring sophisticated skills and professional equipment that usually increases cost and time. This thesis presents a novel idea, to remove ozone using a spent carbonaceous material: coffee. In addition to the efficiency of coffee adsorbing ozone, this thesis shows the mechanism of coffee adsorbing ozone. Two types of coffee powder are tested: fresh coffee powder and spent coffee grounds (wastes). Both of them are compared with the commercial activated carbon. The results show that by placing some spent coffee in a chamber that is continuously supplied with an ozone flow, the peak ozone concentration can be lowered by 25% to 44% when compared with the case that is without the coffee. Such a reduction is competitive with a commercially available activated carbon at the same conditions, which is 38% to 56%. By the BET analysis, the specific surface areas of these two coffees are found to be smaller than that of the activated carbon. The analysis of the FTIR shows that the spent coffee contains organic compounds and the ozone adsorption by the coffee is likely chemical adsorption. Furthermore, the TGA analysis reveals that the coffee has a clear carbonization stage (250°C to 550°C) and the ozone-adsorbed materials have higher percent weights than theirs without ozone counterparts. According to these results, the mechanism of the chemical adsorption is mainly caused by organics reacting with ozone and the physical adsorption formed by surface pores attracting with ozone. The effectiveness of coffee powder and coffee grounds in adsorbing ozone is not much different. Using recycling coffee grounds to adsorb ozone is an economical, environmentally friendly, and effective choice.

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