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Journal of the Chilean Chemical Society
versión On-line ISSN 0717-9707
AHMAD, IMTIAZ y ULLAH, HAMEED. INFLUENCE OF SOME INTERCALATIONS ON ACTIVATION OF PRE-BAKED CLAY. J. Chil. Chem. Soc. [online]. 2009, vol.54, n.3, pp.222-227. ISSN 0717-9707. http://dx.doi.org/10.4067/S0717-97072009000300005.
We report on the influence of temperature, mixing ratio and holding time of NaOH & KOH intercalations on the surface area, micropore volume and micropore width of pre-baked clay samples. Pore size & surface area analyzer was used to measure the surface area, micropore volume and average pore width using Dubinin-Radushkevich (DR) method. A meaning full effect was observed when the temperature was increased from ambient up to 150 °C in case of both intercalating agents. Increasing temperature beyond 150 °C caused a decline in surface area generation even up to 750 °C. The results also show that mixing ratio has a positive effect on the porosity and the micropore surface area inereases as the mixing ratio inereases in case of both intercalating agents. The influence of holding time shows two different trends. In case of NaOH, the porosity inereases as the time inereases while in case of KOH, the porosity decreases as the time inereases. SEM, EDX and XRD studies were also performed. The results show effective insertion of the sodium and potassium into the clay matrix thereby causing generation of porosity.
Palabras clave : clay; baked clay; activation; intercalation; dubinin-radushkevich (DR) method.