Preparation and Characterization of Activated Carbons from Bitter Kola (Garcinia kola) Nut Shells by Chemical Activation Method Using H3PO4; KOH and ZnCl2
Kuete Tiotsop Idris-Hermann, Tchuifon Tchuifon Donald Raoul, Doungmo Giscard & Anagho Solomon Gabche · Chemical Science International Journal · 2018
Aims: Investigate the changes occurring in the composition of Garcinia kola nut shell after an activation process, especially the characteristics of the chemically activated carbons (ACs) obtained. Study Design: Determine of the physicochemical properties of the prepared ACs usin...
Open access
Research Article
10.9734/CSJI/2018/43411