Effect of oxidation on caking properties: oxidation of extract and residue

✍ Scribed by Hiroyuki Seki; Osamu Ito; Masashi Iino

• Publisher: Elsevier Science
• Year: 1990
• Tongue: English
• Weight: 597 KB
• Volume: 69
• Category: Article
• ISSN: 0016-2361
• DOI: 10.1016/0016-2361(90)90017-k

✦ Synopsis

The extract (E) and residue (R) from Lower Kittanning bituminous coal were oxidized separately at lOO"C, and the caking properties for the mixtures of R + E, R,, + E, R + E,, and R,, + E,, (R,, and E,, represent oxidized R and E) were measured. It was observed that oxidation of the residue and the extract decreased fluidity and swelling ability, but a stronger effect was seen for oxidation of the residue. This is because the residue was more susceptible to oxidation, and the formation of low molecular weight substances from the residue enhances fluidity. However, bulk softening was affected by oxidation of the extract, suggesting that bulk softening is mainly due to the physical transformation of the extractable substances. From the FT-i.r. measurement, a more prominent increase of hydroxyl and carbonyl groups caused by oxidation was observed for the residue, while the loss of aliphatic and aromatic hydrogens was more significant in the extract.