Preparation of Activated Carbon from Food Waste by Chemical Activation with K<SUB>2</SUB>C0<SUB>3</SUB>
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We tried to prepare an activated carbon with high specific surface area from the bran and the coffee grounds by chemical activation with K<SUB>2</SUB>CO<SUB>3</SUB>. The influences of the carbonization temperature and the impregnation ratio on the pore structure of the prepared activated carbon were examined. The surface areas of the activated carbon produced from the bran or the coffee grounds increased with increasing carbonization temperature in the range of temperature below 800°C, but it slightly decreased with further increase of the carbonization temperature above 800°C. The surface area of the activated carbon from the bran increased with increasing impregnation ratio in the range of the impregnation ratio below 1.0. In case of the coffee grounds, the surface area increased with increasing impregnation ratio in the range of impregnation ratio below 2.0. At the impregnation ratio of 1.0 and at the carbonization temperature of 800°C the activated carbon prepared from the bran has the surface area of 1730 m<SUP>0</SUP>/g. At the impregnation ratio of 1.0 and at the temperature of 800°C the activated carbon from coffee grounds has a very high specific surface area of 2166 m<SUP>0</SUP>/g
- 社団法人 環境科学会の論文
社団法人 環境科学会 | 論文
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