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Relationship between chemical and physical surface properties of activated carbon

✍ Scribed by F. Julien; M. Baudu; M. Mazet

Book ID: 117244443
Publisher: IWA Publishing
Year: 1998
Tongue: English
Weight: 350 KB
Volume: 32
Category: Article
ISSN: 0043-1354
DOI: 10.1016/s0043-1354(98)00109-2

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## Abstract Nutshells from seven different sources (pistachio, hazelnut, almond, black walnut, English walnut, macadamia nut, pecan) were converted to granular activated carbons (GACs) by carbon dioxide activation. A portion of the GACs were oxidized with compressed air and the physical (yield, sur