scholarly journals The effect of changing graphitization temperature toward bio-graphite from Palm Kernel Shell

2021 ◽  
Vol 27 (2) ◽  
pp. 124-129
Author(s):  
Rapidah Othman ◽  
Afiqah Samsul Kamal ◽  
N.H. Jabarullah
Keyword(s):  
Heat Treatment ◽  
Structural Transformation ◽  
Palm Kernel ◽  
Treatment Method ◽  
Treatment Temperature ◽  
Graphitic Carbon ◽  
Carbon Structure ◽  
Palm Kernel Shell ◽  
Degree Of Graphitization ◽  
Graphitization Temperature

Abstract This paper focuses on the relationship between heat treatment temperature toward structural transformation from amorphous carbon to highly graphitic carbon material during a production stage.The following report discusses a simple strategy to convert the palm kernel shell (PKS) into highly crystalline, high quality graphite via simple two-step process. The production involves impregnation of catalyst followed by thermal treatment. Both XRD and Raman spectroscopy allowed the observation of microstructural change of the prepared sample at temperature ranging from 1000°C to 1400°C using Ferum catalyst. From XRD pattern it can be observed that as graphitization temperature increased, the degree of graphitization also increased. Overall sample prepared at higher temperature 1400°C shows a higher degree of graphitization. PKS sample graphitized at 1400°C with the aid of Ferum catalyst shows a sharp intensified peak at 2θ = 26.5° reflecting formation of highly crystalline graphite structure. Raman spectrum also suggests similar results to XRD in which PKS-1400 shows the presence of large amount of graphitic structure as the value of (Id/Ig) ratio is lower than in other samples. HRTEM analysis visibly shows define lattice fringe, which further confirms the structural transformation from amorphous to highly ordered graphitic carbon structure. Overall, good quality graphitic carbon structure from Palm Kernel shell was succesfully synthesised via utilization of PKS, Ferum catalsyt and heat treatment method.

scholarly journals The Effect of Palm Kernel Shell Ash on the Mechanical and Wear Properties of White Cast Iron

2020 ◽  
Vol 45 (2) ◽  
pp. 20-27
Author(s):  
Kayode I. Fesomade ◽  
Damilola D. Alewi ◽  
Saliu O. Seidu ◽  
Sheriff O. Saka ◽  
Bonaventure I. Osuide ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Wear Resistance ◽  
Cast Iron ◽  
Elemental Composition ◽  
White Cast Iron ◽  
Palm Kernel ◽  
Rotary Furnace ◽  
Wear Properties ◽  
Palm Kernel Shell ◽  
The Matrix

This study investigates the influence of palm kernel shell ash (PKSA) on mechanical and wear properties of white cast iron (WCI) particularly its influence on its microstructure, elemental composition, hardness and wear resistance. The PKSA was characterized to determine its elemental composition, and it was found to contain high amount of silicon (Si) and iron (Fe) followed by calcium (Ca) and other trace elements. The cast iron was cast into rods of specific dimension with sand casting method using rotary furnace to re-melt cast iron scrap. The WCI rods were then cut into bits for the various test. Heat treatment operation was carried out to determine its properties. Upon completion of the examinations, it was found that the PKSA increased the cementite phase within the matrix of the cast iron, and reduced the pearlitic phase and graphite formation, which gave it increased hardness, and perfect wear resistance due to the increment in carbon content and reduction in silicon content. Also, upon heat treatment, it was found that the PKSA reduced the pearlitic phase within the matrix of the cast iron, increases the formation of transformed ledeburites, austenitic dendrites and tempered graphite, which lead to increased machinability and ductility as well as to reduced hardness, and wear resistance when compared to non-heat treated samples.

scholarly journals Effects of Carburization with Palm Kernel Shell/Coconut Shell Mixture on the Tensile Properties and Case Hardness of Low Carbon Steel

2017 ◽  
Vol 2 (1) ◽  
Author(s):  
Reginald Umunakwe ◽  
Obinna C Okoye ◽  
Chioma I Madueke ◽  
Daniel O Komolafe
Keyword(s):  
Heat Treatment ◽  
Particle Size ◽  
Calcium Carbonate ◽  
Carbon Steel ◽  
Tensile Properties ◽  
Palm Kernel ◽  
Low Carbon Steel ◽  
Coconut Shell ◽  
Low Carbon ◽  
Palm Kernel Shell

The effect of using mixtures of palm kernel shell and coconut shell as carburizers for low carbon steel at 950oC on the tensile properties and case hardness was studied. The carburizers were washed, dried, milled and sieved to 150µm particle size. They were mixed in various compositions to serve as carburizers. In each composition, 20wt% of calcium carbonate (CaCO3) was added as energizer. Tensile and hardness specimens were machined from low carbon steel. Seven tensile and seven hardness specimens were subjected to pack carburization process with different compositions of the carburizers, and thereafter quenched and tempered at 450oC for forty five minutes in a heat treatment furnace. The tensile and hardness properties show that better properties were obtained with mixtures of the carburizers compared to the use of single carburizing agent.

scholarly journals Enhancement of Antibacterial Performance of Silver Nanowire Transparent Film by Post-Heat Treatment

Nanomaterials ◽  
2020 ◽  
Vol 10 (5) ◽  
pp. 938
Author(s):  
Ji-Hyeon Kim ◽  
Junfei Ma ◽  
Sungjin Jo ◽  
Seunghun Lee ◽  
Chang Su Kim
Keyword(s):  
Heat Treatment ◽  
Antibacterial Activity ◽  
Heat Treatment Temperature ◽  
Bacterial Infections ◽  
Treatment Method ◽  
Treatment Temperature ◽  
Silver Nanowire ◽  
Synthesis Methods ◽  
Antibacterial Performance ◽  
Different Temperatures

Silver nanomaterials (AgNMs) have been applied as antibacterial agents to combat bacterial infections that can cause disease and death. The antibacterial activity of AgNMs can be improved by increasing the specific surface area, so significant efforts have been devoted to developing various bottom-up synthesis methods to control the size and shape of the particles. Herein, we report on a facile heat-treatment method that can improve the antibacterial activity of transparent silver nanowire (AgNW) films in a size-controllable, top-down manner. AgNW films were fabricated via spin-coating and were then heated at different temperatures (230 and 280 °C) for 30 min. The morphology and the degree of oxidation of the as-fabricated AgNW film were remarkably sensitive to the heat-treatment temperature, while the transparency was insensitive. As the heat-treatment temperature increased, the AgNWs spontaneously broke into more discrete wires and droplets, and oxidation proceeded faster. The increase in the heat-treatment temperature further increased the antibacterial activity of the AgNW film, and the heat treatment at 280 °C improved the antibacterial activity from 31.7% to 94.7% for Staphylococcus aureus, and from 57.0% to 98.7% for Escherichia coli. Following commonly accepted antibacterial mechanisms of AgNMs, we present a correlation between the antibacterial activity and surface observations of the AgNW film.

Preparation, structure, and magnetic properties of cobalt nanoparticles in carbon fibers

2001 ◽  
Vol 16 (10) ◽  
pp. 2832-2835 ◽  
Author(s):  
I. Bashmakov ◽  
V. Dorosinez ◽  
M. Lukashevich ◽  
A. Mazanik ◽  
T. Tihonova ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Carbon Fibers ◽  
Cellulose Fibers ◽  
Treatment Method ◽  
Cobalt Nanoparticles ◽  
Treatment Temperature ◽  
Ferromagnetic Nanoparticles ◽  
Average Size ◽  
Superparamagnetic Clusters ◽  
Heat Treatment Method

Samples of Co clusters embedded in a carbon fiber matrix have been prepared using a heat-treatment method of cellulose fibers with ion-absorbed cobalt cations. Depending on the heat-treatment temperature used, different cluster sizes have been obtained, ranging from superparamagnetic clusters (average size 10 nm) to ferromagnetic nanoparticles (size between 30 and 200 nm). The formation of graphite planes surrounding the nanoparticles has been observed.

A COMPARISON STUDY OF WATER FILTERING MATERIALSMADE FROM EXTRACTED PALM FRUIT FIBREAND PALM KERNEL SHELL

2017 ◽  
Vol 16 (12) ◽  
pp. 2657-2663
Author(s):  
Jamaliah Idris ◽  
Siti Fadira Osman ◽  
Eyu Gaius ◽  
Chukwuekezie Christian
Keyword(s):  
Palm Kernel ◽  
Comparison Study ◽  
Palm Fruit ◽  
Palm Kernel Shell

Effects of Heat Treatment Temperature on Photocatalytic Activity of TiO2/SiO2 Composite Aerogels

2013 ◽  
Vol 27 (10) ◽  
pp. 1079-1083
Author(s):  
Zhao-Hui LIU ◽  
Gen-Liang HOU ◽  
Xun-Jia SU ◽  
Feng GUO ◽  
Zhou XIAO ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Photocatalytic Activity ◽  
Heat Treatment Temperature ◽  
Treatment Temperature ◽  
Composite Aerogels

scholarly journals Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1610
Author(s):  
Wiesław Przybylski ◽  
Danuta Jaworska ◽  
Katarzyna Kajak-Siemaszko ◽  
Piotr Sałek ◽  
Kacper Pakuła
Keyword(s):  
Heat Treatment ◽  
Sensory Quality ◽  
Treatment Method ◽  
Poultry Meat ◽  
Chicken Breast ◽  
Breast Meat ◽  
Sous Vide ◽  
The Impact ◽  
Cooked Meat

An increase in the consumption of poultry meat has been observed due to its availability, nutritional value, and delicate flavor. These characteristics make it possible to prepare, with the use of spices and other additives, many different dishes and products for increasingly demanding consumers. The sous-vide technique is increasingly being used to give new sensory attributes to dishes in gastronomy. The study aimed to assess the impact of the heat treatment method, i.e., the sous-vide method, as compared to traditional cooking, on the sensory quality of poultry meat, as well as the efficiency of the process with regard to technological quality. The cooking yield with the sous-vide method of processing poultry meat was higher than with the traditional method of cooking in water (88.5% vs. 71.0%, respectively). The meat was also found to be redder (a* = 254 vs. 074) and less yellow (b* = 1512 vs. 1649), as well as more tender. The sensory quality of chicken breast meat obtained by the sous-vide method was higher in terms of attributes such as color tone, tenderness, juiciness, and overall quality. At the same time, it was lower in terms of the odor of cooked meat and the flavor of cooked meat as compared to meat subjected to traditional cooking.

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