4.7 Article

Biochar-surface oxygenation with hydrogen peroxide

期刊

JOURNAL OF ENVIRONMENTAL MANAGEMENT
卷 165, 期 -, 页码 17-21

出版社

ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.jenvman.2015.08.046

关键词

Biochar partial oxygenation; Biochar oxygen-functional group; Cation exchange capacity; Dye adsorption; Soil carbon sequestration

资金

  1. Old Dominion University Multidisciplinary Seed Funding Program
  2. Department of Chemistry and Biochemistry at ODU
  3. College of Sciences at ODU
  4. Office of Research at ODU
  5. ODU Research Foundation

向作者/读者索取更多资源

Biochar was produced from pinewood biomass by pyrolysis at a highest treatment temperature (HTT) of 400 degrees C. This biochar was then treated with varying concentrations of H2O2 solution (1, 3, 10, 20, 30% w/w) for a partial oxygenation study. The biochar samples, both treated and untreated, were then tested with a cation exchange capacity (CEC) assay, Fourier Transformed Infrared Resonance (FT-IR), elemental analysis, field water-retention capacity assay, pH assay, and analyzed for their capacity to remove methylene blue from solution. The results demonstrated that higher H2O2 concentration treatments led to higher CEC due to the addition of acidic oxygen functional groups on the surface of the biochar, which also corresponds to the resultant lowering of the pH of the biochar with respect to the H2O2 treatment. Furthermore, it was shown that the biochar methylene blue adsorption decreased with higher H2O2 concentration treatments. This is believed to be due to the addition of oxygen groups onto the aromatic ring structure of the biochar which in turn weakens the overall dispersive forces of pi-pi interactions that are mainly responsible for the adsorption of the dye onto the surface of the biochar. Elemental analysis revealed that there was no general augmentation of the elemental composition of the biochar samples through the treatment with H2O2, which suggests that the bulk property of biochar remains unchanged through the treatment. (C) 2015 Elsevier Ltd. All rights reserved.

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