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

<table class="table-group" id="tab1"><tr><td><table class="table"><tr><td class="thead-hr" colspan="3"><hr/></td></tr><tr class="thead"><td class="align_left">Factors</td><td class="align_center">Undimensional variables</td><td class="align_center">Experimental domain</td></tr><tr><td class="thead-hr" colspan="3"><hr/></td></tr><tr><td class="align_left"><i>U</i><sub>1</sub>: impregnation ratio</td><td class="align_center"><i>X</i><sub>1</sub></td><td class="align_center">1 to 3</td></tr><tr><td class="align_left"><i>U</i><sub>2</sub>: carbonization temperature (°C)</td><td class="align_center"><i>X</i><sub>2</sub></td><td class="align_center">400 to 600</td></tr><tr><td class="align_left"><i>U</i><sub>3</sub>: carbonization time (min)</td><td class="align_center"><i>X</i><sub>3</sub></td><td class="align_center">60 to 120</td></tr><tr class="table-tr"><td colspan="3"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Experimental domains for the Doehlert experimental design.</div>

International Journal of Chemical Engineering

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Table 1

Table 1: Activated Carbon from Prickly Pear Seed Cake: Optimization of Preparation Conditions Using Experimental Design and Its Application in Dye Removal 

Table 1 | Activated Carbon from Prickly Pear Seed Cake: Optimization of Preparation Conditions Using Experimental Design and Its Application in Dye Removal 