General method for preparing porous doped carbon electrode
A general method, carbon electrode technology, applied in the direction of carbon preparation/purification, etc., can solve the problems of high cost, complex porous carbon heteroatom doping process, etc., achieve low cost, simple and general doping method, and simple and general production process Effect
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Embodiment 1
[0019] (1) Weigh the flour, yeast and high-purity water according to the mass ratio of 100:1:50, heat the high-purity water to about 35°C, mix and activate the yeast and water for 10 minutes, knead the activated yeast and water mixture to form a dough, Place the dough in an oven at 35°C for a fermentation time of 30min, 40min, 50min, and 60min respectively, knead the fermented dough, and put the dough in the oven again for 10 minutes at 35°C.
[0020] (2) Freeze the dough fermented in step (1) at -18°C for 6 hours, and freeze-dry it for 20 hours in a freeze dryer under the conditions of a vacuum of 0 Pa and a temperature of -45°C;
[0021] (3) Place the dried dough in a tube furnace with nitrogen gas flow in the tube furnace, and the gas flow rate is 1.0-1.5L / s, and the ventilation is continuous; start to heat up at a heating rate of 5°C / min until the temperature in the tube reaches 700°C, and then keep warm for two hours; so that the dough is completely carbonized, and porous...
Embodiment 2
[0023] (1) Weigh 100g of flour, 1g of yeast, 50g of high-purity water and 1g of urea, heat 48g of high-purity water to about 35°C, mix and activate the yeast and water for 10 minutes, add the activated yeast and water mixture to 96g of flour and knead it into Dough, place the dough in an oven to ferment for 40 minutes at 35°C.
[0024] (2) Dissolve urea in 2g of high-purity water, gradually spread the solution on the fermented dough, and gradually add the remaining 4g of flour, knead the solution, dough and flour evenly, and place the kneaded dough in an oven at 35°C Lower fermentation 10min.
[0025] (3) Freeze the dough fermented in step (1) at -18°C for 6 hours, then freeze-dry it for 20 hours in a freeze dryer under the conditions of a vacuum of 0 Pa and a temperature of -45°C;
[0026] (4) The dried dough is placed in a tube furnace, and the tube furnace is ventilated with nitrogen, and the gas flow rate is 1.0-1.5L / s, and the ventilation is continued; the temperature is...
Embodiment 3
[0028] (1) Weigh 1 g of ferric nitrate and grind it into powder with a mortar.
[0029] (2) Weigh 100g of flour, 1g of yeast and 50g of high-purity water, heat 50g of high-purity water to about 35°C, mix and activate the yeast with water for 10 minutes, mix the flour and ground ferric nitrate evenly, and then add the activated yeast and water mixture And knead it into a dough, place the dough in an oven and ferment for 30 minutes at 35°C.
[0030] (3) Freeze the dough fermented in step (1) at -18°C for 6 hours, then freeze-dry it for 20 hours in a freeze dryer under the conditions of a vacuum of 0 Pa and a temperature of -45°C;
[0031] (4) Place the dried dough in a tube furnace, and the tube furnace is ventilated with nitrogen, and the gas flow rate is 1.0-1.5L / s, and the ventilation is continued; the temperature is raised into the tube at a heating rate of 5°C / min The temperature reached 700 ° C, and then kept for two hours; so that the dough was completely carbonized, and...
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