No.13 Effect of Indole Addition on Coke Strength
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- Sakimoto Naoto
- AIST
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- Harada Yasuyuki
- Mitsubishi Chemical Corporation
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- Fujimoto Hidekazu
- JFE Steel Corporation
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- Mochizuki Yuuki
- Hokkaido University
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- Tsubouchi Naoto
- Hokkaido University
Bibliographic Information
- Other Title
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- No.13 コークス化性に及ぼすインドールの添加効果(改質・処理・クリーン化(2)、熱分解・コークス(3))
Abstract
Poly-aromatic compounds are known to improve the coke strength in coke-making. While, in the current work, we found that indole, a rather smaller aromatic compound with low boiling point, significantly improved the coke strength. The effect of indole on coke strength and its mechanism were investigated. The ultimate analysis and the coke yield of semi-cokes prepared at 600℃ showed that the nitrogen amount and the coke yield of semi-coke with indole were higher than those of semi-coke without indole. From these results it was indicated that indole had some influence before 600℃.
Journal
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- Proceedings of Conference on Coal Science
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Proceedings of Conference on Coal Science 51 (0), 26-27, 2014
The Japan Institute of Energy
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Details 詳細情報について
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- CRID
- 1390282680747582208
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- NII Article ID
- 110009926052
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- ISSN
- 24238309
- 24238295
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- Text Lang
- ja
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- Data Source
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- JaLC
- CiNii Articles
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- Abstract License Flag
- Disallowed