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Culture Documents
Palma
Racimo de
palma
BET Area
superficial
Condici
ones de
carboni
zacin
Condicion
es de
activacin
Tratamie
nto
qumico
Informaci
n adicional
Referenci
as
-----
300
800C/0.
5 hr
300800C/2
hr
-----
Alam et al.
(2007)
-----
700C/2
hr
814C/1.9 hr
KOH/CO2
Physical
activation
(boiling
treatment at
150C
-----
1031.5 m2/g
450C/2
hr
450C/2 hr
N2
Pretreated
with
20 wt%
H3PO4
Shaarani
and
Hameed
(2010)
432 m2/g
700C/1
hr
-----
-----
Pretreated
with KOH
Ling et al.
(2005)
345.1 m2/g
100
1200C
900C/0.25
hr
CO2
Two-step
process
Alam et al.
(2009)
-----
800C
800C/0.5 hr
-----
-----
Alam et al.
(2007)
1141 m2/g
700C/2
hr
814C/1.9 hr
CO2
AC
optimized
by RSM
Hameed et
al.
(2009)
379.37 m2/g
400C/0.
5 hr
700C/1 hr
20% NaOH
-----
Wahi et al.
(2009)
-----
700C/2
hr
844C/1.8 hr
KOH/CO2
Physiochemi
cal
activation
Tan and
Hameed
(2010)
(Oil palm
empty
fruit bunch)
Racimo de
palma
Tan et al.,
(2009)
(Oil palm
empty
fruit bunch)
Racimo de
palma
(Oil palm
empty
fruit bunch)
Racimo de
palma
(Oil palm
empty
fruit bunch)
Racimo de
palma
(Oil palm
empty
fruit bunch)
Racimo de
palma
(Oil palm
empty
fruit bunch)
Racimo de
palma
(Oil palm
empty
fruit bunch)
Racimo de
palma
(Oil palm
empty
fruit bunch)
Racimo de
palma
(Oil palm
empty
fruit bunch)
Hojas de
palma
1237.13 m2/g
700C/2
hr
800C/1 hr
KOH/CO2
AC
optimized
by RSM
Salman and
Hameed
(2010)
1884 m2/g
500C/3
hr
500C/3 hr
CO2
Pretreated
by
H3PO4
Pretreated
Hussein et
al.
(2001)
(Oil palm
fronds)
Tronco de
la palma
(Oil palm
trunk)
by
H3PO4
Parte de la
Palma
Area
superficial
del
microporo
Volume
n del
microp
oro
Volumen
del
mesoporo
Total
volumen
de poro
Porosidad
(%)
Referenci
a
Hojas de
palma
-----
-----
-----
0.667
cm3/g
-----
Salman and
Hameed
(2010)
1698 m2/g
0.74
cm3/g
-----
-----
-----
Hussein et
al. (2001)
(Oil palm
fronds)
Tronco de
la palma
(Oil palm
trunk)
TABLE 7. Comparison between oil palm based activated carbons and commercial activated
carbons