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A New and Environmentally Friendly Route for Preparation of Carbon Microspheres from Wheat Straw  ( SCI-EXPANDED收录)  

文献类型:期刊文献

英文题名:A New and Environmentally Friendly Route for Preparation of Carbon Microspheres from Wheat Straw

作者:Chen Leishan[1];Wang Cunjing[1];Miao Yu[1];Chen Gairong[1]

通讯作者:Chen, LS[1]

机构:[1]Xinxiang Univ, Coll Chem & Chem Engn, Xinxiang 453003, Peoples R China

第一机构:新乡学院化学化工学院

通讯机构:[1]corresponding author), Xinxiang Univ, Coll Chem & Chem Engn, Xinxiang 453003, Peoples R China.|[110713]新乡学院化学化工学院;[11071]新乡学院;

年份:2013

卷号:2013

外文期刊名:SCIENTIFIC WORLD JOURNAL

收录:;Scopus(收录号:2-s2.0-84888881255);WOS:【SCI-EXPANDED(收录号:WOS:000326821000001)】;

基金:The authors would like to acknowledge the support of the Key Science and Technology Program of Henan province (132102210011).

语种:英文

摘要:The reactions were performed to synthesize carbon materials using wheat straw powder as raw material. The wheat straw powder was first hydrolyzed at the absence of a catalyst at 190 degrees C for 1 h, then the hydrolyzate solution was used as carbon source to prepare carbon materials via hydrothermal carbonization at 180 degrees C in the absence of a catalyst for 8 h. The influence of solid-liquid-ratio of wheat straw to water on the morphology of the product was investigated. The samples were examined by a scanning electron microscope and Fourier transform infrared spectroscopy. The results show that the product was carbon microspheres with a large number of O-H, CHO, and other functional groups, and the diameters of carbon microspheres noticeably depended on the solid-liquid ratio. When the solid-liquid ratio was 1:60, the diameters of carbon microspheres were in the range of 100 to 300 nm when the solid-liquid ratio was 1:40, carbon microspheres with larger and more uniform diameters mostly about 250 nm were obtained, and when the solid-liquid-ratio was 1:20, there were more larger carbon microspheres with diameters about 800 nm in the product and the surface of these carbon microspheres is smoother, whereas; the uniformity of the product deteriorates.

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