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Activated carbons from a mixture of olive-residue, oil and vegetable water, known as alperujo, OR, were prepared by KOH and H3PO4 activation. KOH activations were made following two different methods (carbonization-activation and impregnation-activation) with two different KOH/carbon ratios. Textural characterization with N2 and CO2 reveals that a prior carbonization of samples followed by the activation...
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