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Tanzania Journal of Science

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Preparation and characterization of activated carbons from rice husks and shells of palm fruits

JEG Mdoe, LL Mkayula

Abstract


Activated carbons from palm fruit shells (PFS) and rice husks (RH) were prepared using physical and chemical activation processes, respectively. The influence of activation time and temperature (in the case of PFS) and impregnation ratio and carbonization temperature (in the case of RH) on the properties of the resultant carbons were studied. In the case of PFS carbons, there were an increase in adsorption capacity and surface areas with increase in activation time and temperature. The surface area ranged between 292 and 642 m2g-1 at temperature range of between 1000 and 1200 K. In the case of RH carbons, surface areas and adsportion capacity also increased with increase in impregnation ratio and carbonization temperature. However, at temperatures above 1100 K there was a decrease in both surface area and adsorption capacity. The surface areas ranged between 146 m2g-1 and 526 m2g-1 at a temperature range of 1000 to 1100 K for the later carbons.


Tanz. J. Sci. Vol. 28(2) 2002: 131-142



http://dx.doi.org/10.4314/tjs.v28i2.18361
AJOL African Journals Online