MATEC Web of Conferences
Volume 5, 2013REMCES XII – XIIe Rencontre Marocaine sur la Chimie de l'État Solide
|Number of page(s)||3|
|Published online||09 September 2013|
Elaboration and characterization of a new activated carbon obtained from oregano residue: Application in environmental field
1 Laboratoire des Biomolécules et Synthèse Organique, Université Hassan II-Mohammedia, Faculté des Sciences Ben M'Sik, BP. 7955, Casablanca, Morocco
2 Équipe des Matériaux Thermo-Structuraux et Polymères/ Laboratoire de Recherche Subatomique et Application, Université Hassan II-Mohammedia, Faculté des Sciences Ben M'Sik, BP. 7955, Casablanca, Morocco
3 Laboratoire, Matériaux, Procédés, Environnement et Qualité, École Nationale des Sciences Appliquées, BP. 63, 46000 Safi, Morocco
This study focuses on the valorization of extraction residues of medicinal plants which represent approximately 80% of the gross weight of the plant. In this context we proceeded to the transformation of “marc oregano” to a material adsorbent type activated carbon. The oregano marc, obtained after extraction of essential oils and organic compounds, has undergone a chemical activation using the phosphoric acid 85% (H3PO4). It is well known as precursors of lignocellulosic activating agent, allows the development of a large porosity in the activated material. The activated product has subsequently underwent heat treatment in the temperature range from 200 to 350 °C. The optimum temperature for development was set at 300 °C. The results obtained showed that the adsorbent material O300 has developed the interesting textural properties. It is an adsorbent material like activated carbon, which presents, according to the BET method, a specific surface of 1200 m2·g−1 (specific surface area of commercial activated carbon is of about 905 m2·g−1). The application of adsorbent material developed O300 in microbial decontamination of urban waste water, has revealed its effectiveness and its important adsorptive properties against pathogens pollutants from wastewater.
© Owned by the authors, published by EDP Sciences, 2013
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