PREPARATION AND CHARACTERIZATION OF CARBON FROM THE FRUIT OF BRAZIL NUT TREE ACTIVATED BY PHYSICAL PROCESS

ABSTRACT Activated carbon is the name of a big group of materials that presents high degree of porosity and, consequently, an extended internal surface area, with physical and chemical adsorption properties. Innumerous raw materials can be used as precursors, especially biomass. The objective of this study was to obtain activated carbon from physical activation of the fruit of Brazil nut tree (“ouriço”) and to evaluate its physical and chemical properties in function of the differences between the temperatures and atmospheres of activation. The samples were carbonized at 3 different temperatures and the carbons were activated under atmosphere saturated by CO2 or steam. The results showed the influence of activation temperature and atmosphere on physicochemical characteristics of carbon. The carbon from woody Brazil nut seed capsule activated by CO2 and steam at different temperatures had a microporous profile, indicating its use to adsorb organic molecules of small dimensions. Basic characteristic was observed on samples and the carbon produced was thermally stable. Best quality was attributed to carbon activated by steam at 800 °C.