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Carbonisation and Activation of Palm Kernel Shells for Household Water Filters
As a follow-up of an earlier effort to use treated palm kernel shells to remove colour and taste from water, studies were carried out towards optimum preparation of activated palm kernel shells. As measured by surface area, phenol value, iodine activity and adsorption of ferric ions and acidity, palm kernel shells that were first carbonised, then pulverised, then activated (CPA) were found to be superior to those in which the pulverisation step preceeded the carbonisation step (PCA), or those in which activation preceded pulverisation (CAP).
Carbonisation and Activation of Palm Kernel Shells for Household Water Filters
As a follow-up of an earlier effort to use treated palm kernel shells to remove colour and taste from water, studies were carried out towards optimum preparation of activated palm kernel shells. As measured by surface area, phenol value, iodine activity and adsorption of ferric ions and acidity, palm kernel shells that were first carbonised, then pulverised, then activated (CPA) were found to be superior to those in which the pulverisation step preceeded the carbonisation step (PCA), or those in which activation preceded pulverisation (CAP).
Carbonisation and Activation of Palm Kernel Shells for Household Water Filters
Ogedengbe, O. (author) / Oriaje, A. T. (author) / Tella, A. (author)
Water International ; 10 ; 132-138
1985-01-01
7 pages
Article (Journal)
Electronic Resource
Unknown
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