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DC Field | Value | Language |
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dc.contributor.author | สุปราณี วุ่นศรี | - |
dc.contributor.author | วราวุฒิ ดวงศิริ | - |
dc.contributor.author | นพดล โพชกำเหนิด | - |
dc.date.accessioned | 2019-08-03T06:32:39Z | - |
dc.date.available | 2019-08-03T06:32:39Z | - |
dc.date.issued | 2019 | - |
dc.identifier.uri | http://dspace.rmutk.ac.th/handle/123456789/3180 | - |
dc.identifier.uri | https://www.tci-thaijo.org/index.php/rmutk/article/view/167573/137078 | |
dc.description.abstract | This study was investigated the properties of activated carbon prepared from Nipa palm stalk. The stalk was used to produce charcoal by carbonization process. The charcoal was then activated by chemicals. Reflux technique was used for heating in order to optimize the synthesis Conditions activated carbon from Nipa palm stalk. The optimized parameters were ratio of activated chemical to charcoal, time, absorption of Iodine, absorption of methylene blue. The results showed that the use of 30% of ZnCl2 at the ratio of 1:4 (w/w) of Nipa palm stalk activated carbon and activated chemical, activated time of 3 hours, gave the highest performance for Iodine absorption (659.90 ± 28.17 mg/g). This was higher than that of the industrial product standards which state a minimum Iodine absorption at 600 mg/g. The methylene blue absorption was 96.54 ± 0.15 % for 1.0 g/l of charcoal which is slightly lower than industrial product standards (98.94 % for activated carbon1.0 g/l) | en_US |
dc.description.sponsorship | library.carit@mail.rmutk.ac.th | |
dc.language.iso | other | en_US |
dc.publisher | มหาวิทยาลัยเทคโนโลยีราชมงคลกรุงเทพ | en_US |
dc.subject | Nipa palm stalk | en_US |
dc.subject | Nipa palm charcoa | en_US |
dc.subject | Biomass | en_US |
dc.title | The production of Activated Carbons from Nipa palm stalk in Palain River Basin Community, Trang Province | en_US |
dc.type | Other | en_US |
Appears in Collections: | Vol 13 No 1 (2019) |
Files in This Item:
File | Description | Size | Format | |
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document (12).pdf | 8.14 MB | Adobe PDF | View/Open |
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