A novel high surface area spherical carbon from cassava starch

Spherical carbon with high surface area was successfully prepared by using a simple method from cassava starch. The prepared samples were characterized by scanning electron microscopy and porosity analysis. The stabilization treatment was the main step in this process. The optimal stabilization temperature and holding time were 220 degrees C and 16 h, respectively. The products kept the original morphology of cassava starch perfectly. The spherical carbon showed much higher phenol sorption capacity, indicating that it was an excellent novel adsorbent. (C) 2014 Elsevier B.V. All rights reserved.