Asturian apple pulp was carbonised under nitrogen at 400℃ and 750℃ and subsequently activated with CO_2 at 750℃. The resulting active carbon exhibited properties in line with those expected from precursors of vegetable origin, with the carbonisation stage appearing to have only a limited influence on the final porosity. In the case of carbonisation at 400℃, the initial micropore system of the char was accessible to dichloromethane, CO_2 and water, but presented a strong gate effect at ca. 0.35-0.40 nm. The pore volume, W_0, was equal to 0.13 cm~3/g and the average pore width 0.70 nm. The pore size distribution was obtained from CO_2 adsorption at 0℃, using isotherms derived from computer modelling. With the char prepared at 750℃, the initial porosity was only accessible to water and its presence was confirmed by extrapolation of W_0 for the activated carbons.
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