Name : The 56th Conference of Coal Science
Number : 56
Location : [in Japanese]
Date : October 29, 2019 - October 30, 2019
Pages 44-45
Changes in chemical structure of coal during carbonization are important factors to determine properties of softening and melting. It is believed that the caking properties are directly affected by transferable hydrogen, and its consumption lowers the degree of caking. Investigation of the fate of the hydrogen during carbonization is thus necessary for understanding the characteristics of caking. This work conducted quantitative analyses of the chemical structure of coke derived from caking and non-caking coal, together with an online gas analysis. As a result, the transferable hydrogen derived from the non-caking coal was partly consumed for decomposition of the functional groups such as ethers during carbonization, while that from the caking coal was little consumed.
