Preparation of porous bio-char and activated carbon from rice husk by leaching ash and chemical activation

• Published in: SpringerPlus Vol. 5; no. 1; p. 1248
• Main Authors: Ahiduzzaman, Md, Sadrul Islam, A. K. M.
• Format: Journal Article
• Language: English
• Published: Cham Springer International Publishing 03.08.2016; Springer Nature B.V
• Subjects: Chemistry and Materials Science; Humanities and Social Sciences; multidisciplinary; Science; Science (multidisciplinary); Porous bio-char; Adsorption kinetics; Surface area; Rice husk char; Activated carbon; Adsorption isotherm
• ISSN: 2193-1801; 2193-1801
• DOI: 10.1186/s40064-016-2932-8

Preparation porous bio-char and activated carbon from rice husk char study has been conducted in this study. Rice husk char contains high amount silica that retards the porousness of bio-char. Porousness of rice husk char could be enhanced by removing the silica from char and applying heat at high temperature. Furthermore, the char is activated by using chemical activation under high temperature. In this study no inert media is used. The study is conducted at low oxygen environment by applying biomass for consuming oxygen inside reactor and double crucible method (one crucible inside another) is applied to prevent intrusion of oxygen into the char. The study results shows that porous carbon is prepared successfully without using any inert media. The adsorption capacity of material increased due to removal of silica and due to the activation with zinc chloride compared to using raw rice husk char. The surface area of porous carbon and activated carbon are found to be 28, 331 and 645 m 2  g −1 for raw rice husk char, silica removed rice husk char and zinc chloride activated rice husk char, respectively. It is concluded from this study that porous bio-char and activated carbon could be prepared in normal environmental conditions instead of inert media. This study shows a method and possibility of activated carbon from agro-waste, and it could be scaled up for commercial production.