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A review: production of activated carbon from agricultural byproducts via conventional and microwave heating

✍ Scribed by Alslaibi, Tamer M.; Abustan, Ismail; Ahmad, Mohd Azmier; Foul, Ahmad Abu


Book ID
119941251
Publisher
Wiley (John Wiley & Sons)
Year
2013
Tongue
English
Weight
351 KB
Volume
88
Category
Article
ISSN
0268-2575

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The effect of microwave (f Ο­ 10.4 GHz) irradiation on a thermostable enzyme was experimentally tested, showing that irreversible inactivation is obtained. Enzymatic solutions (500 l, with concentrations between 10 -100 g/ml) were exposed at 70 ΒΊC, at SAR levels of 1.1 and 1.7 W/g for 15, 30, 45, or