In order to investigate the relationship between CO
2 reactivity and structure of cokes at elevated temperatures, three kinds of coke were cut down to the 20mm-cube, 24.8mmφ-ball and 10mm-cube, respectively and the differences of CO
2 reactivity at 1, 300 and 1, 500°C were measured.
The obtained results are summarized as follows,
(1) The reactivity of cokes at 1, 500°C decreased with decrease of the external surface area and this phenomena was a good agreement with the general theory of a gas film diffusion controlling step.
(2) The result at 1, 300°C indicated the remarkable difference of the reactivity was depended on properties of coke rather than on the change of the external surface area.
(3) The reactivity at 1, 500°C decreased with increase in the porosity of the coke, con-trary to the tendency at 950°C
Namely, the porosity means the ratio of carbon on the external surface of cokes. Therefore, it is concluded that the CO
2 reactivity of cokes at 1, 500°C is related remar-kably to the ratio of carbon on the external surface because of a gas film diffusion control.
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