A high-yield activated carbon is produced from macadamia nut shell charcoal by (i) carbonization
of the charcoal at 1173 K, (ii) air oxidation of the carbonized charcoal in boiling water (AOBW)
at 503−553 K, and (iii) activation (a second carbonization) of the oxygenated carbon. In step ii,
air is bubbled through a sparger to maintain a relatively high concentration of dissolved oxygen
in the water, and the boiling water serves to control the temperature of the carbon during its
gasification by the dissolved oxygen. Carbon dioxide is observed to be the only gaseous product
of the oxidation chemistry. The oxidation results and the properties of the activated carbons
from AOBW are similar to those obtained by controlled atmospheric air oxidation. However,
the rate of CO2 formation is observed to increase with time to a plateau for AOBW, whereas the
gasification rate decreases with time for atmospheric air oxidation. Multiple cycles, involving
AOBW followed by activation, efficiently increase the specific surface area of the carbon to values
approaching 1000 m2/g. Increases in the specific surface area occur by the removal of carbon
during the AOBW step(s) and the activation step(s). Our findings indicate that carbon removal
by desorption of chemisorbed oxygen during the activation step creates a specific surface area
more efficiently than a prolonged, low-temperature gasification of the carbon during the AOBW
step. If we assume a simple kinetic model in which the gasification reaction is first order with
respect to dissolved oxygen and zero order in carbon, the activation energy for AOBW is estimated
to be 108 kJ/mol between 513 and 533 K, according to measured CO2 evolution rates and dissolved
oxygen concentrations. This value is near the range of activation energies observed in gaseous
air oxidation at low temperatures.