Activated Carbon from Prickly Pear Seed Cake: Optimization of Preparation Conditions Using Experimental Design and Its Application in Dye Removal

<div>Effect of initial methyl orange concentration on the methyl orange adsorption (contact time = 120 min; adsorbent dose = 1 g·L<sup>−1</sup>; <i>T</i> = 20°C; <span class="nowrap"><svg height="11.6934pt" id="M34" style="vertical-align:-3.168421pt" version="1.1" viewbox="-0.0498162 -8.52498 38.1193 11.6934" width="38.1193pt" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink"><g transform="matrix(.013,0,0,-0.013,0,0)"><path d="M169 380V459C122 440 66 423 24 416V392C86 384 90 382 90 317V-135C90 -201 81 -207 17 -213V-240H253V-213C176 -207 169 -201 169 -125V6C182 -1 208 -11 238 -12C368 12 487 109 487 260C487 358 421 449 310 449C298 449 279 444 261 433L169 380ZM169 346C196 367 237 389 269 389C341 389 403 329 403 221C403 109 347 37 263 37C228 37 191 53 169 76V346Z"></path></g><g transform="matrix(.013,0,0,-0.013,6.812,0)"><path d="M729 650H468V622C546 615 554 610 554 527V365H213V527C213 610 221 616 297 622V650H38V622C120 616 128 611 128 527V123C128 39 120 34 40 28V0H303V28C221 34 213 40 213 123V322H554V123C554 39 546 34 460 28V0H728V28C647 34 639 39 639 123V527C639 610 647 615 729 622V650Z"></path></g><g transform="matrix(.013,0,0,-0.013,20.465,0)"><path d="M548 311L516 323C497 274 452 240 400 240C372 240 342 260 316 278C277 305 235 330 188 330C116 330 66 268 40 199L72 187C91 236 136 270 188 270C216 270 246 250 272 232C311 205 353 180 400 180C472 180 522 242 548 311Z"></path></g><g transform="matrix(.013,0,0,-0.013,31.728,0)"><path d="M447 623H65C61 580 56 530 47 475H76C100 541 106 550 172 550H388C308 376 196 170 91 -1L98 -12L172 -2C268 204 360 408 455 611L447 623Z"></path></g></svg>).</span></div>

International Journal of Chemical Engineering

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Figure 14

Figure 14: Activated Carbon from Prickly Pear Seed Cake: Optimization of Preparation Conditions Using Experimental Design and Its Application in Dye Removal 

Figure 14 | Activated Carbon from Prickly Pear Seed Cake: Optimization of Preparation Conditions Using Experimental Design and Its Application in Dye Removal 