تحضير ودراسة خواص الكاربون النشط من فضلات الاطعمة المنزلية الخلاصة

محتوى المقالة الرئيسي

Iman Hussein Zainulabdeen

الملخص

تعتبر الفضلات المنزلية الناتجة عن الاستخدام اليومي للأطعمة مادة اولية مناسبة لتحضير كاربون منشط ذات كلفة
واطئة. في هذه الدراسة تم تحضير الكاربون المنشط من )قشور البرتقال وقشور الموز وغلاف الجوز ونواة الزيتون إضافة
إلى مزيج متكون من جميع المواد المذكورة(، استخدمت عملية الكربنة الكيميائية في درجة حرارة 500 م لمدة ساعة ˚
ونصف، بعدها تم التنشيط الكيميائي باستخدام محلولي KOH و CaCl2 لمدة 24 ساعة بطريقة الغمر، تم إضافة 0.1 غرام
من الكربون المنشط لمحلول الصبغة الزرقاء المحضر مختبريا لبيان فاعلية انواع الكربون المنشط المحضرة في إزالة
الصبغة الزرقاء. نتائج الخواص المدروسة )الإنتاجية ونسبة الإحتراق وكثافة والمحتوى الرطوبة ومحتوى الرماد وحجم
المسامات ونسبة المسامية والعدد الأيوني ونسبة إزالة الصبغة الزرقاء( لجميع انواع الكاربون النشط المحضر مقارنة بالفحم
النشط التجاري أظهرت بأن الكاربون المنشط المحضر من قشور البرتقال ومزيج المواد بمحلول CaCl2 اظهرت أحسن
قيمة لخواص الإمتصاصية إذ بلغت نسبة إزالة الصبغة الزرقاء حوالي ) 80 و 77.5 (% على التوالي والعدد الأيوني
( 741 و 735 ( ملغم/غم كاربون نشط. الكاربون النشط الواطئ الكلفة يمكن استخدامها في عملية معالجة المياه الملوثة
بالأصباغ.

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