Enhancement of Desulfurization Capacity with Cu-Based Macro-Porous Sorbents for Hydrogen Production by Gasification of Petroleum Cokes

Macro-porous alumina was used as a support for a pellet-type Cu-based desulfurization sorbent in the gas purification process for producing blue hydrogen by the gasification of petroleum coke. The effects of the macro-porous alumina on the pellet-type sorbents in reducing the gas diffusion resistance into the pores were investigated. The results showed that the macro-porous alumina enhances the diffusion resistance, resulting in an improved sulfur capacity of CuO absorbents. Such effects were more significant on the pellet type CuO absorbents than the powder type. In addition, CO production was observed experimentally during the desulfurization reaction of carbonyl sulfide (COS) at low temperatures (~473 K). Density functional theory calculations were also performed to understand the kinetics of desulfurization and CO production. The simulation results predicted that the kinetics of desulfurization is strongly affected by the local surface environment. The CO generated from C–O bond breaking from COS had a lower adsorption energy than the CO2 formation. These results suggest that the Cu-based desulfurization sorbent has potential catalytic activity for producing CO from COS dissociation.

Solar-irradiated carbon dots as high-density hot spots in sponge for high-efficient cleanup of viscous crude-oil spill

Rational architecture of photothermal layers on the scaffold surface of porous sorbents is highly desirable for targeted delivery of sustainable solar energy to power the oil-spill remediation process, but its...

Chromatographic methods for determination of pork biochemical indicators

The study of the qualitative composition of the muscle tissue of animals is necessary in connection with the influence of the nutrient content on the technological, taste and dietary properties of meat. The major known changes in the biochemical parameters of the animal tissues are in the content of amino acids and fatty acids, etc. The aim of the work was to compare different chromatographic methods and to identify the most effective of them for the determination of fatty acids and amino acids in pig meat. The following HPLC methods are known for analyzing food products: ultra-HPLC, «hydrophilic» chromatography, two-dimensional and multidimensional HPLC methods, chiral chromatography, express chromatography, capillary HPLC, nano-HPLC, micellar HPLC, HPLC on monolithic columns, HPLC on surface porous sorbents, immunochromatographic methods, green chromatography, high-temperature HPLC. The most common methods for the determination of amino acids and fatty acids are reversed-phase and cation-exchange HPLC.