Fabrication of magnetic activated carbons from corn cobs using the pickle liquor from the surface treatment of iron and steel

Publication date: August 2018Source: New Carbon Materials, Volume 33, Issue 4Author(s): Fang Wang, Yan-qiu Dang, Xun Tian, Steven Harrington, Yan-qing MaAbstractCorn cobs were impregnated with the pickle liquor from the surface treatment of iron and steel at ambient temperature for 24 h, dried at 393 K for 12 h and carbonized at 573, 773 and 973 K for 1 h to obtain magnetic activated carbons (MACs). The adsorption of methyl orange (MO) onto the MACs was investigated under different conditions. Results show that the surface area of the MACs increases with carbonization temperature from 423.5 to 784.8 m2 g−1. The MACs consist of hematite (Fe2O3) and magnetite (Fe3O4). The MAC obtained at 973 K has the highest MO monolayer adsorption capacity of 555.56 mg g−1 at 298 K in a water sample containing MO dye. The adsorption is endothermic and obeys pseudo-first-order kinetics. The MACs can be easily separated from the dye water by an external magnet.

Source: New Carbon Materials - October 5, 2018 Category: Chemistry Source Type: research