Preparation and Characterization of Activated Carbon from Microwave and Conventional Heated Almond Shells Using Phosphoric Acid Activation

Basit Öğe Kaydı
dc.authorid0000-0003-3685-3219en_US
dc.contributor.authorİZGİ, Mehmet Sait
dc.contributor.authorGamze Saraçoğlu
dc.contributor.authorBaytar, Orhan
dc.contributor.authorŞahin, Ömer
dc.contributor.authorSaka, Cafer
dc.date.accessioned2019-11-28T14:12:22Z
dc.date.available2019-11-28T14:12:22Z
dc.date.issued2019en_US
dc.departmentMühendislik Fakültesien_US
dc.description.abstractActivated carbon production from almond shells using phosphoric acid activation agent was achieved by applying both conventional heating and microwave heating in succession. The morphology and surface properties of activated carbon were studied using thermogravimetric and differential gravimetric analysis, Fourier-transform infrared spectroscopy, scanning electron microscopy, and Brunauer–Emmett–Teller analysis. A surface area of 1128 m2/g was achieved by optimizing the microwave power (500 W), microwave application time (15 minutes), conventional heating time (45 minutes), conventional heating temperature (500 °C), and the phosphoric acid:sample ratio (0.7:1). An adsorption capacity of methylene blue of 148 mg/g and an iodine value of 791 mg/g was obtained for the prepared activated carbon.en_US
dc.description.sponsorshipSİÜBAPen_US
dc.identifier.endpage789en_US
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-85053263441
dc.identifier.scopusqualityQ2
dc.identifier.startpage772en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12604/1993
dc.identifier.volume52en_US
dc.identifier.wosWOS:000461203800005
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isootheren_US
dc.publisherAnalytical Lettersen_US
dc.relation.ispartofAnalytical Letters
dc.relation.publicationcategoryGazete Makalesi - Ulusalen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmzKG_20241224
dc.subjectAlmond shell, Fourier-transform infrared spectroscopy, microwave and conventional heating, scanning electron microscopy, thermogravimetric analysisen_US
dc.titlePreparation and Characterization of Activated Carbon from Microwave and Conventional Heated Almond Shells Using Phosphoric Acid Activationen_US
dc.typeArticleen_US

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