Optimization of activated carbon from residues of oregano using experimental design method

Authors

  • Saadia Marouane
  • Nazha Oumam Laboratory of Biomolecules and Organic Synthesis, Faculty of Sciences Ben M’sik, University Hassan II Mohammedia-Casablanca, Avenue Cdt Driss El Harti, P.O 7955 Sidi Othman, Casablanca, Morocco
  • Abdlemjid Abourriche Laboratory of Biomolecules and Organic Synthesis, Faculty of Sciences Ben M’sik, University Hassan II Mohammedia-Casablanca, Avenue Cdt Driss El Harti, P.O 7955 Sidi Othman, Casablanca, Morocco
  • Ahmed Bennamara Laboratory of Biomolecules and Organic Synthesis, Faculty of Sciences Ben M’sik, University Hassan II Mohammedia-Casablanca, Avenue Cdt Driss El Harti, P.O 7955 Sidi Othman, Casablanca, Morocco
  • M’hamed Charrouf Laboratory of Biomolecules and Organic Synthesis, Faculty of Sciences Ben M’sik, University Hassan II Mohammedia-Casablanca, Avenue Cdt Driss El Harti, P.O 7955 Sidi Othman, Casablanca, Morocco

DOI:

https://doi.org/10.13171/mjc.1.5.2012.26.02.23

Abstract

 A series of eight activated carbons were obtained by chemical activation of oregano marc, which is abundant waste in Morocco. The activated carbons responses (capacity of adsorption, and yield) were analyzed as a function of the experimental parameters (temperature, time and chemical agent), using the complete factorial design of 23 experiments. Each response has been described by a second order model that was adequate to predict responses in all experimental regions. The experimental values obtained were in good agreement with the values predicted from the models, with relatively small errors between the predicted and the actual values. The optimization of activated carbon, using the function of desirability, was carried out by JMP software. The optimal activated carbon is obtained when using 60 min as activation time, 350°C as activation temperature, and H3PO4 as chemical agent.

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Published

2012-02-26

Issue

Vol. 1 No. 5 (2012)

Section

Analytical Chemistry

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