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Catalytic study of Sulphated Zirconia from Conventional and Modified Conventional Methods for Fatty Acid Methyl Ester

机译:常规和改进的常规方法对脂肪酸甲酯催化硫酸化氧化锆的研究

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Sulphated zirconia was synthesized using different volume of sulphating agent in order to optimise its catalytic property: (1) in the first case the "conventional" 15 ml H_2SO_4 to lg of ZrOH for impregnation was used in wet-precipitation method and the catalyst designated 'wp' and (2) same procedure but with modification in volume of acid; 2 ml of H_2SO_4 was used for lg of ZrOH, 'mwp'. The properties of uncalcined and calcined catalysts were examined by various techniques: EDX, XPS, XRDP, Py-DRIFTS and BET nitrogen adsorption techniques. The sulphur content in the uncalcined 'mwp' and 'wp' catalysts was 0.07 mol each whereas the calcined catalysts were 0.07 mol and 0.05 mol for 'mwp' and 'wp' respectively. BET surface area was determined to be 65.0 m~2/g for wp and 101m~2/g for 'mwp'. The effect of the variation of sulphating agent on the catalyst activity was investigated in catalytic cracking of triglycerides for fatty acid methyl esters. Sulphated zirconia from the modified conventional method was found to perform better than the conventional wet-precipitated sulphated zirconia. Furthermore, 'mwp' retained approximately 74 % of its sulphur content after 3 h reaction whereas 'wp' catalyst lost 100 % during the reaction as indicated by SEM-EDX. Interesting the results show variation in characterization and in their selectivity to different types of fatty acid methyl esters under the same reaction conditions. The 'mwp' catalyst showed higher catalytic activity for methyl ester yield of 40 % as well as higher selectivity for saturated methyl esters.
机译:为了优化其催化性能,使用了不同体积的硫酸化剂来合成硫酸化的氧化锆:(1)在第一种情况下,湿沉淀法使用“常规的” 15 ml H_2SO_4到1g的ZrOH进行浸渍,催化剂称为“ wp′和(2)相同的步骤,但是酸的体积有所改变; 2ml的H_2SO_4用于1g的ZrOH,“ mwp”。未煅烧和煅烧的催化剂的性能通过各种技术检查:EDX,XPS,XRDP,Py-DRIFTS和BET氮吸附技术。未煅烧的“ mwp”和“ wp”催化剂中的硫含量分别为0.07 mol,而“ mwp”和“ wp”的煅烧催化剂分别为0.07 mol和0.05 mol。 BET表面积被确定为wp为65.0 m〜2 / g,'mwp'为101m〜2 / g。在甘油三酸酯催化裂化脂肪酸甲酯的过程中,研究了硫酸盐变化对催化剂活性的影响。发现来自改进的常规方法的硫酸化氧化锆的性能比常规的湿法沉淀的硫酸化氧化锆更好。此外,如SEM-EDX所示,“ mwp”在3 h反应后保留了其硫含量的约74%,而“ wp”催化剂在反应过程中损失了100%。有趣的结果表明,在相同的反应条件下,其表征及其对不同类型的脂肪酸甲酯的选择性有所不同。 “ mwp”催化剂对40%的甲酯收率表现出更高的催化活性,对饱和甲酯的选择性也更高。

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