4.8 Article

Understanding the mechanism of carbonization and KOH activation of polyaniline leading to enhanced electrosorption performance

期刊

CARBON
卷 156, 期 -, 页码 346-358

出版社

PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.carbon.2019.09.058

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资金

  1. Sao Paulo Research Foundation (FAPESP) [2017/19838-5]
  2. Coordination for the Improvement of Higher Education Personnel (CAPES)
  3. National Council of Technological and Scientific Development (CNPq)
  4. FAPESP [2015/26593-3]
  5. CNPq
  6. CAPES
  7. Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP) [17/19838-5] Funding Source: FAPESP

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Capacitive deionization (CDI) emerged as a new water desalination technology in which ions are removed from brackish water by being attracted and stored in two polarized electrodes. The electrode material plays a very important role affecting other fundamental parameters such as the salt adsorption capacity (SAC), conductivity, desalination kinetics, and energy consumption. Typically, the CDI electrodes are carbon-based materials, fulfilling requirements such as high specific surface area (SSA), chemical stability, and conductivity. Here, we make a comprehensive study of the variables involved in the polyaniline activated carbons (PAC) preparation. A new mechanism is proposed to explain how the carbonization/activation conditions have influence on textural properties (SSA and pore volume) of PAC. We found that carbonization at temperatures <= 600 degrees C are mandatory to provide more KOH-reactive carbon intermediates due to their turbostratic structure. After activation at 850 degrees C, remarkable pore volume (2.30 cm(3)/g) and SSA (similar to 3600m(2)/g) were achieved, which has direct influence on promoting high electrode capacitance (213 F/g), SAC (22.2 mg/g), and charge efficiency (81%). This SAC is among the highest values reported for CDI desalination using carbon electrodes. This work enlightens the mechanism to achieve high performance activated carbons providing a promising electrode material for CDI desalination. (C) 2019 Elsevier Ltd. All rights reserved.

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