4.7 Article

Surface properties and water vapor adsorption-desorption characteristics of bamboo-based activated carbon

期刊

JOURNAL OF ANALYTICAL AND APPLIED PYROLYSIS
卷 104, 期 -, 页码 667-674

出版社

ELSEVIER SCIENCE BV
DOI: 10.1016/j.jaap.2013.04.013

关键词

Moso bamboo; Activated carbon; Water vapor adsorption-desorption; Humidity

资金

  1. Japan Society for the Promotion of Science (JSPS) [23510091]
  2. Grants-in-Aid for Scientific Research [23510091] Funding Source: KAKEN

向作者/读者索取更多资源

In this study, the bamboo charcoals and the bamboo-based activated carbons were prepared from Moso bamboo (Phyllostachys pubescens) by N-2 carbonization, CO2 activation and NH3 ammonization at 500-900 degrees C and HNO3 oxidation at room temperature followed by air oxidation at 350 degrees C. The structural and surface chemical characteristics of prepared activated carbons were determined by N-2 adsorption-desorption isotherms and Boehm titration, respectively. The water vapor adsorption capacity of each prepared activated carbon was examined with varying the pore structure, surface acidic functional groups and nitrogen contents of samples. Water vapor adsorption-desorption of the bamboo charcoals showed that very small micropores which could adsorb water vapor but be impossible for nitrogen molecule to be accessed would be formed when the carbonization was performed above 700 degrees C. The water vapor adsorption capacity at low humidity region was found to be obviously improved by the oxidation with HNO3. The elemental analysis demonstrated that nitrogen was abundantly introduced into the activated carbon through ammonization at 700-900 degrees C. Also, thermogravimetric analysis for NH3-treated activated carbons which were saturated in relative humidity (RH) of 90% indicated that the interaction between water vapor and activated carbon could be strengthened by surface nitrogen. Ammonization at 900 degrees C significantly developed the specific surface area and pore volume and showed the highest capacity of water vapor adsorption. (C) 2013 Elsevier B.V. All rights reserved.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据