No.13 コークス化性に及ぼすインドールの添加効果(改質・処理・クリーン化(2)、熱分解・コークス(3))

抄録

Poly-aromatic compounds are known to improve the coke strength in coke-making. While, in the current work, we found that indole, a rather smaller aromatic compound with low boiling point, significantly improved the coke strength. The effect of indole on coke strength and its mechanism were investigated. The ultimate analysis and the coke yield of semi-cokes prepared at 600℃ showed that the nitrogen amount and the coke yield of semi-coke with indole were higher than those of semi-coke without indole. From these results it was indicated that indole had some influence before 600℃.