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="tab7"><tr><td><table class="table"><tr><td class="thead-hr" colspan="4"><hr/></td></tr><tr class="thead"><td class="align_left">Temperature (K)</td><td class="align_center">Δ<i>G</i>° (kJ·mol<sup>−1</sup>)</td><td class="align_center">Δ<i>H</i>° (kJ·mol<sup>−1</sup>)</td><td class="align_center">Δ<i>S</i>° (J·K<sup>−1</sup>·mol<sup>−1</sup>)</td></tr><tr><td class="thead-hr" colspan="4"><hr/></td></tr><tr><td class="align_left">293</td><td class="align_center">−33.96</td><td class="align_center">9.66</td><td class="align_center">82.64</td></tr><tr><td class="align_left">303</td><td class="align_center">−34.54</td><td class="align_left"> </td><td class="align_left"> </td></tr><tr><td class="align_left">313</td><td class="align_center">−35.62</td><td class="align_left"> </td><td class="align_left"> </td></tr><tr class="table-tr"><td colspan="4"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Thermodynamic parameters for MB adsorption on optimal activated carbon.</div>

International Journal of Chemical Engineering

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Table 7

Table 7: Activated Carbon from Prickly Pear Seed Cake: Optimization of Preparation Conditions Using Experimental Design and Its Application in Dye Removal 

Table 7 | Activated Carbon from Prickly Pear Seed Cake: Optimization of Preparation Conditions Using Experimental Design and Its Application in Dye Removal 