A new method on producing high surface area activated carbon: The effect of salt on the surface area and the pore size distribution of activated carbon prepared from pistachio shell

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dc.contributor.authorDolaş, Hacer
dc.contributor.authorŞahin, Ömer
dc.contributor.authorSaka, Cafer
dc.contributor.authorDemir, Halil
dc.date.accessioned2019-11-13T08:08:49Z
dc.date.available2019-11-13T08:08:49Z
dc.date.issued2011
dc.departmentBelirleneceken_US
dc.description.abstractActivated carbons having high surface area were produced from pistachio shells that were chemically activated using zinc chloride at room temperature and then activated in carbon dioxide gas that was saturated in water vapor. The surface area and pore structure of activated carbon produced from pistachio shells were investigated depending on the amount of chemical activating reagent, activation temperature, duration time in the reagent solution and the kinds of activation reagent. In this study, a method, which provides activated carbons having the highest surface area was developed. As a result, the activated carbon produced from pistachio shells treating with 40% ZnCl2 then with 40% HCl in room temperature and then activated at 900 °C for 90 min has 3256 m2/g of BET surface area and 3822 m2/g of DR surface area and 1.36 cc/g of DR micropore volume. It was found that the activated carbon produced from pistachio shells treated 40% of sodium chloride and activated at 900 °C for 90 min has 3895 m2/g of BET surface area and 5235 m2/g of DR surface area and 1.86 cc/g of DR micropore volume.en_US
dc.identifier.scopus2-s2.0-78650310512
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://hdl.handle.net/20.500.12604/1437
dc.identifier.wosWOS:000287106700022
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.publicationcategoryUluslararası Hakemli Dergi Makalesien_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmzKG_20241224
dc.subjectActivated carbon Pistachio shell Chemical activation Salten_US
dc.titleA new method on producing high surface area activated carbon: The effect of salt on the surface area and the pore size distribution of activated carbon prepared from pistachio shellen_US
dc.typeArticleen_US

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