Aromaticity and degree of aromatic condensation of char
- Publication date
- Publisher
- 'Elsevier BV'
Abstract
The aromatic carbon structure is a defining property of chars and is often expressed with the help of two
concepts: (i) aromaticity and (ii) degree of aromatic condensation. The varying extent of these two features
is assumed to largely determine the relatively high persistence of charred material in the environment
and is thus of interest for, e.g., biochar characterization or carbon cycle studies. Consequently, a
variety of methods has been used to assess the aromatic structure of chars, which has led to interesting
insights but has complicated the comparison of data acquired with different methods. We therefore used
a suite of seven methods (elemental analysis, MIR spectroscopy, NEXAFS spectroscopy, ¹³C NMR spectroscopy,
BPCA analysis, lipid analysis and helium pycnometry) and compared 13 measurements from them
using a diverse sample set of 38 laboratory chars. Our results demonstrate that most of the measurements
could be categorized either into those which assess aromaticity or those which assess the degree
of aromatic condensation. A variety of measurements, including relatively inexpensive and simple ones,
reproducibly captured the two aromatic features in question, and data from different methods could
therefore be compared. Moreover, general patterns between the two aromatic features and the pyrolysis
conditions were revealed, supporting reconstruction of the highest heat treatment temperature (HTT) of
char.Keywords: Aromaticity,
Stability,
Aromatic condensation,
Pyrolysis,
Char,
Biochar,
Pyrogenic organic matter,
Heat treatment temperatur