Impact of the Carbonization Atmosphere on the Properties of Phosphoric Acid-Activated Carbons from Fruit Stones
Activated carbons were obtained by phosphoric acid activation of a mixture of fruit stones (apricot and peach) in two different atmospheres (argon and air) at various temperatures in the 400–1000°C range. The evolution of several characteristic parameters of the resulting carbons (bulk density, yiel...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
SAGE Publishing
2008-12-01
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| Series: | Adsorption Science & Technology |
| Online Access: | https://doi.org/10.1260/026361708788708261 |
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