Microwave-Specific Enhancement of the Carbon–Carbon Dioxide (Boudouard) Reaction
| Autor: | Anthony Ferrari, Jacob Hunt, Bridgett Ashley, Mark Crosswhite, Adrian Lita, Albert E. Stiegman |
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| Rok vydání: | 2013 |
| Předmět: |
Standard enthalpy of reaction
Enthalpy Analytical chemistry chemistry.chemical_element Activation energy Surfaces Coatings and Films Electronic Optical and Magnetic Materials chemistry.chemical_compound Boudouard reaction General Energy chemistry Carbon dioxide Physical chemistry Physical and Theoretical Chemistry Carbon Equilibrium constant Carbon monoxide |
| Zdroj: | The Journal of Physical Chemistry C. 117:26871-26880 |
| ISSN: | 1932-7455 1932-7447 |
| DOI: | 10.1021/jp4076965 |
| Popis: | The Boudouard reaction, which is the reaction of carbon and carbon dioxide to produce carbon monoxide, represents a simple and straightforward method for the remediation of carbon dioxide in the environment through reduction: CO2(g) + C(s) ⇌ 2CO. However, due to the large positive enthalpy, typically reported to be 172 kJ/mol under standard conditions at 298 K, the equilibrium does not favor CO production until temperatures >700 °C, when the entropic term, −TΔS, begins to dominate and the free energy becomes negative. We have found that, under microwave irradiation to selectively heat the carbon, dramatically different thermodynamics for the reaction are observed. During kinetic studies of the reaction under conditions of flowing CO2, the apparent activation energy dropped from 118.4 kJ/mol under conventional convective heating to 38.5 kJ/mol under microwave irradiation. From measurement of the equilibrium constants as a function of temperature, the enthalpy of the reaction dropped from 183.3 kJ/mol at ∼1... |
| Databáze: | OpenAIRE |
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