|
|
|
|
|
Casmir E. Gimba, Odike Ocholi, Peter A. Egwaikhide, Turoti Muyiwa, Emmanuel E. Akporhonor
Pág. 107 - 114
Activated carbons were prepared from Khaya senegalensis fruits. Carbonization and activation temperatures were 500oC and 800oC, respectively, at residence time of 5 min for each process. Activating agents were 1M each ...
ver más
|
|
|
|
|