INVESTIGATION OF THE EFFECT OF CHEMICAL ACTIVATION AND CHARACTERIZATION OF BONE CHAR: COW BONE

^*Gumus , R.H., Wauton, I and Aliu A. M

Department of Chemical and Petroleum Engineering

Niger Delta University, Wilberforce Island, Bayelsa State

Email: rhodagumus@yahoo.com

ABSTRACT

In this study, cow bone was carbonized at 800 ^oC in 4 hrs cooled to room temperature. The carbonized samples were impregnated with 0.1 M HNO₃ and HCl, before activation at 300 ^oC, 400^oC and 600 ^oC with varying time of 60 min, 90min and 120 min. Characterization on the activated bone char at 400 ^oC in 120 min showed highest iodine number (surface area) and adsorptive capacity of 739.43 mg/g , 707 mg/g and 0.5 g/g  HCl and HNO₃ respectively. FT-IR analysis showed functional groups such as amine, methylene, carboxylic, aldehyde etc on the non activated bone char. With the activating agents, new functional groups were indicated such as carbon-aromatic and alkyi halides without eliminating the former functional groups. The effect of activating temperature and time was more pronounced on iodine number (surface area), moisture content and ash content.