抄録
The effects of activation temperature on the textural and chemical properties of activated carbons prepared from pistachio-nut shells by potassium hydroxide activation were studied. Relatively high activation temperature was essential to develop high pore structures. However, too high an activation temperature would result in the burn-off of carbon structures and widening of micropores to meso- and macropores. The Fourier transform infra-red spectra analysed the changes in the surface functional groups produced during the different preparation stages.
