{"title":"新型合成离子液体对三种不同等级煤结块特性的影响","authors":"Yuan Fang, Kangshun Han, Ying Chen, Shulin Wang, Zhigang Zhao, Xiangchun Liu, Ping Cui","doi":"10.3103/S1068364X2460012X","DOIUrl":null,"url":null,"abstract":"<p>To reveal the molecular structure characteristics of the caking components in coal, three coals with different ranks were treated using a new synthetic ionic liquid (i.e., [N<sub>4441</sub>][NO<sub>3</sub>]), the combination of which is based on the effect degree of different anions and cations of ionic liquids on the caking properties of the coals. Additionally, the raw and treated coals were characterized using Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), X-ray photoelectron spectroscopy (XPS), and Raman. The results showed that the caking index (<i>G</i>) values of the coals decreased after [N<sub>4441</sub>][NO<sub>3</sub>] treatment, and the destruction degree decreased with increasing coal rank. The decrease in <i>G</i> is related to the removal of some species during [N<sub>4441</sub>][NO<sub>3</sub>] treatment. FTIR and Raman showed that aromatics with 3 or more rings but less than that in graphite and long-chain aliphatics were removed. XRD showed that [N<sub>4441</sub>][NO<sub>3</sub>] treatment decreased the graphitization degrees of the coals. Additionally, a mechanism of destroying the caking property of coal using [N<sub>4441</sub>][NO<sub>3</sub>] is proposed. [N<sub>4441</sub>][NO<sub>3</sub>] treatment could decrease the contents of aromatics with 3 or more rings but less than that in graphite and long-chain aliphatics. Consequently, the caking property of coal is destroyed.</p>","PeriodicalId":519,"journal":{"name":"Coke and Chemistry","volume":"67 1","pages":"61 - 71"},"PeriodicalIF":0.4000,"publicationDate":"2024-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effects of a New Synthetic Ionic Liquid on Caking Properties of Coals with Three Different Ranks\",\"authors\":\"Yuan Fang, Kangshun Han, Ying Chen, Shulin Wang, Zhigang Zhao, Xiangchun Liu, Ping Cui\",\"doi\":\"10.3103/S1068364X2460012X\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>To reveal the molecular structure characteristics of the caking components in coal, three coals with different ranks were treated using a new synthetic ionic liquid (i.e., [N<sub>4441</sub>][NO<sub>3</sub>]), the combination of which is based on the effect degree of different anions and cations of ionic liquids on the caking properties of the coals. Additionally, the raw and treated coals were characterized using Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), X-ray photoelectron spectroscopy (XPS), and Raman. The results showed that the caking index (<i>G</i>) values of the coals decreased after [N<sub>4441</sub>][NO<sub>3</sub>] treatment, and the destruction degree decreased with increasing coal rank. The decrease in <i>G</i> is related to the removal of some species during [N<sub>4441</sub>][NO<sub>3</sub>] treatment. FTIR and Raman showed that aromatics with 3 or more rings but less than that in graphite and long-chain aliphatics were removed. XRD showed that [N<sub>4441</sub>][NO<sub>3</sub>] treatment decreased the graphitization degrees of the coals. Additionally, a mechanism of destroying the caking property of coal using [N<sub>4441</sub>][NO<sub>3</sub>] is proposed. [N<sub>4441</sub>][NO<sub>3</sub>] treatment could decrease the contents of aromatics with 3 or more rings but less than that in graphite and long-chain aliphatics. Consequently, the caking property of coal is destroyed.</p>\",\"PeriodicalId\":519,\"journal\":{\"name\":\"Coke and Chemistry\",\"volume\":\"67 1\",\"pages\":\"61 - 71\"},\"PeriodicalIF\":0.4000,\"publicationDate\":\"2024-05-13\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Coke and Chemistry\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://link.springer.com/article/10.3103/S1068364X2460012X\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"ENGINEERING, CHEMICAL\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Coke and Chemistry","FirstCategoryId":"1085","ListUrlMain":"https://link.springer.com/article/10.3103/S1068364X2460012X","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"ENGINEERING, CHEMICAL","Score":null,"Total":0}
Effects of a New Synthetic Ionic Liquid on Caking Properties of Coals with Three Different Ranks
To reveal the molecular structure characteristics of the caking components in coal, three coals with different ranks were treated using a new synthetic ionic liquid (i.e., [N4441][NO3]), the combination of which is based on the effect degree of different anions and cations of ionic liquids on the caking properties of the coals. Additionally, the raw and treated coals were characterized using Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), X-ray photoelectron spectroscopy (XPS), and Raman. The results showed that the caking index (G) values of the coals decreased after [N4441][NO3] treatment, and the destruction degree decreased with increasing coal rank. The decrease in G is related to the removal of some species during [N4441][NO3] treatment. FTIR and Raman showed that aromatics with 3 or more rings but less than that in graphite and long-chain aliphatics were removed. XRD showed that [N4441][NO3] treatment decreased the graphitization degrees of the coals. Additionally, a mechanism of destroying the caking property of coal using [N4441][NO3] is proposed. [N4441][NO3] treatment could decrease the contents of aromatics with 3 or more rings but less than that in graphite and long-chain aliphatics. Consequently, the caking property of coal is destroyed.
期刊介绍：
The journal publishes scientific developments and applications in the field of coal beneficiation and preparation for coking, coking processes, design of coking ovens and equipment, by-product recovery, automation of technological processes, ecology and economics. It also presents indispensable information on the scientific events devoted to thermal rectification, use of smokeless coal as an energy source, and manufacture of different liquid and solid chemical products.
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