Thermal and Dimensional Stability of NBS-catalyzed Acetylated Rice Husks

Rice husks have been treated by acetylation for use as oil spill sorbents. The thermal and dimensional stabilities have been presented and discussed in this study. The thermal degradation studies were carried out within the temperature range of 26-600oC. Weight loss as a result of degradation of cellulose, hemicellulose and lignin was used to investigate the stability of the acetylated products. The dimensional stability was tested at 26oC and was found to increase by 35.57%. The results indicated that acetylation leads to a decrease in thermal stability and consequently an increase in the dimensional stability of the rice husks

Author(s): Nwankwere E. T. 1 , Omolaoye J. A.1, Nwadiogbu J. O.1 and Nale B. Y.

Abstract | PDF

Share This Article