A new magnetic nano zero-valent iron encapsulated in carbon spheres for oxidative degradation of phenol
MetadataShow full item record
In this study, magnetic carbon encapsulated nano iron hybrids (nano Fe0/Fe3C@CS) were synthesized via a novel one-pot hydrothermal method followed by self-reduction in N2 atmosphere. The structural, morphological, and physicochemical properties of the samples were thoroughly investigated by X-ray diffraction (XRD), field emission scanning electron microscopy (FE-SEM), N2 sorption isotherms and thermogravimetric analysis–differential scanning calorimetry (TGA–DSC). Catalytic performance of the as-synthesized nanoparticles was tested in activation of oxone® for phenol degradation in aqueous solutions. Superior catalytic performance was observed by complete removal of 20 ppm phenol within 10 min. The formation of Fe3C was found to contribute to a better stability and magnetic separation of Fe0/Fe3C@CS in its repeated uses. Both electron paramagnetic resonance (EPR) and classic quenching tests were carried out to investigate the mechanism of radical generation and evolution in phenol oxidation. Different from Co- and Mn-based catalysts in generation of sulfate radicals, Fe0/Fe3C@CS selectively induced hydroxyl radicals for phenol degradation.
Showing items related by title, author, creator and subject.
Ioppolo-Armanios, Marisa (1996)Analytical procedures have been developed for the quantitative analysis of phenols in crude oils and sedimentary rock pyrolysates and extracts. The procedures involve isolation of the phenolic components of the sedimentary ...
Kelly, David; Zerihun, Ayalsew; Gibberd, Mark (2014)Background and Aims: Exposure to smoke and uptake of taint imparting phenols in grapes and wines is a significant problem in bushfire-prone regions of Australia and other countries. The effects of smoke exposure on taint ...
Changes of phenolic acids and antioxidant activities during potherb mustard (Brassica juncea, Coss.) picklingFang, Zhongxiang; Hu, Y.; Liu, D.; Chen, J.; Ye, X. (2008)Phenolic acids in potherb mustard (Brassica juncea, Coss.) were determined and the effects of pickling methods on the contents of total free phenolic acids, total phenolic acids, total phenolics, and antioxidant activities ...