Activated Carbon for CO2 Adsorption from Avocado Seeds Activated with NaOH: The Significance of the Production Method

Abstract

The rise in atmospheric greenhouse gases like CO2 is a primary driver of global warming. Human actions are the primary factor behind the surge in CO2 levels, contributing to two-thirds of the greenhouse effect over the past decade. This study focuses on the chemical activation of avocado seeds with sodium hydroxide (NaOH). The influence of various preparation methods was studied under the same parameters: carbon precursor to NaOH mass ratio, carbonization temperature, and nitrogen flow. For two samples, preliminary thermal treatment was applied (500 °C). NaOH was used in the form of a saturated solution as well as dry NaOH. The same temperature of 850 °C of carbonization combined with chemical activation was applied for all samples. The applied modifications resulted in the following textural parameters: specific surface area from 696 to 1217 m2/g, total pore volume from 0.440 to 0.761 cm3/g, micropore volume from 0.159 to 0.418 cm3/g. The textural parameters were estimated based on nitrogen sorption at −196 °C. The XRD measurements and SEM pictures were also performed. CO2 adsorption was performed at temperatures of 0, 10, 20, and 30 °C and pressure up to 1 bar. In order to calculate the CO2 selectivity over N2 nitrogen adsorption at 20 °C was investigated. The highest CO2 adsorption (4.90 mmol/g) at 1 bar and 0 °C was achieved.