On the characterization of acidic and basic surface sites on carbons by various techniques

Author(s): Lopez-Ramon MV, Stoeckli F, Moreno-Castilla C, Carrasco-Marin F

Abstract

Active carbons of different origins have been oxidized with H2O2 and (NH4)2S2O8 and their oxygen surface complexes have been characterized by TPD, classical titration following Boehm's method and by neutralization calorimetry. The net enthalpies of neutralization, determined by immersion calorimetry into NaOH and HCl 2 N lead to −41.1±1.8 and −52.3±2.0 kJ eq−1 for the acidic and basic sites on the surface. Experiments with NaHCO3 lead to −39.7±1.7 kJ eq−1 for the carboxylic groups alone. These results suggest that the surface groups of active carbons can also be characterized by immersion calorimetry. Results are also given for the variation of the pH of the point of zero charge with the total oxygen content of the surface.

Similar Articles

Screening plants for new medicines

Author(s): Farnsworth NR

A possible protective effect of nut consumption on risk of coronary heart disease

Author(s): Fraser GE, Sabaté J, Beeson WL, Strahan TM

Antioxidant activity of almond seeds extract and its fractions

Author(s): Amarowicz R, Troszynska A, Shahidi F

Chemistry and safety of plant polyphenols

Author(s): Deshpande SS, Sathe SK, Salunkhe DK

Antioxidative phenolic compounds isolated from almond skins (PrunusamygdalusBatsch)

Author(s): Sang S, Lapsley K, Jeong WS, Lachance PA, Ho CT, et al.

Nuts and plasma lipids: an almond-based diet lowers LDL-C while preserving HDL-C

Author(s): Spiller GA, Jenkins DA, Bosello O, Gates JE, Cragen LN, et al.

Determination of some inorganic species in edible vegetable oils and fats by ion chromatography.

Author(s): Buldini PL, Ferri D, Sharma JL (1997 ) Determination of some inorganic species in edible vegetable oils and fats by ion chromatography