Temperature effect on chicken egg shell investigated by XRD, TGA and FTIR
Conference proceedings article
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Publication Details
Author list: Naemchan K., Meejoo S., Onreabroy W., Limsuwan P.
Publisher: Trans Tech Publications
Publication year: 2008
Volume number: 55-57
Start page: 333
End page: 336
Number of pages: 4
ISBN: 9780878493562
ISSN: 1022-6680
Languages: English-Great Britain (EN-GB)
Abstract
The chicken egg shell powders were annealed in air at the temperature range of 200-900ฐC for 4 h. The crystal structures were analyzed by x-ray diffraction (XRD), thermogravimetric analysis (TGA) and fourier transform infrared (FTIR). The natural phase was identified as calcite and no other crystalline species were detected in the annealing temperature range from room temperature up to 600ฐC. It was observed that the XRD peaks of calcite phase decreased and the new XRD peaks of CaO appeared after the chicken egg shells were annealed above 700 ฐC. At 900 ฐC, the chicken egg shells become porous, fragile and very white in color. CaO from the chicken egg shell was very sensitive to humidity and it was transformed to portlandite. The effects of heat treatment on the structure of chicken egg shell were carefully studied by Rietveld refinement method. TGA was used to monitor structural, thermal decompositions and phase transition from calcite to CaO. The FTIR spectra of chicken egg shell show that the relative intensities of CO3 2- absorption bands at the annealing temperature to that of room temperature increased. The OH absorption bands were observed at the annealing temperatures from 700-900ฐC. The results show that CaO obtained from chicken egg shell can be used as a moisture absorber for commercial application. ฉ 2008 Trans Tech Publications, Switzerland.
Keywords
CaCO3, Portlandite
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