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Coke Strength after Reaction (CSR) refers to coke "hot" strength, generally a quality reference in a simulated reaction condition in an industrial blast furnace.The test is based on a procedure developed by Nippon Steel Corp in the 1970s as an attempt to get an indication of coke performance and is used widely throughout the world since then.
Conradson carbon residue, commonly known as "Concarbon" or "CCR", is a laboratory test used to provide an indication of the coke-forming tendencies of an oil. Quantitatively, the test measures the amount of carbonaceous residue remaining after the oil's evaporation and pyrolysis .
Micro carbon residue, commonly known as "MCR" is a laboratory test used to determine the amount of carbonaceous residue formed after evaporation and pyrolysis of petroleum materials under certain conditions. The test is used to provide some indication of a material's coke-forming tendencies.
However, what is a "standard" laboratory temperature and pressure is inevitably geography-bound, given that different parts of the world differ in climate, altitude and the degree of use of heat/cooling in the workplace. For example, schools in New South Wales, Australia use 25 °C at 100 kPa for standard laboratory conditions. [47]
A coke oven at a smokeless fuel plant, Abercwmboi, South Wales, 1976. The industrial production of coke from coal is called coking. The coal is baked in an airless kiln, a "coke furnace" or "coking oven", at temperatures as high as 2,000 °C (3,600 °F) but usually around 1,000–1,100 °C (1,800–2,000 °F). [2]
In an oven, air is passed through a bed of coke. The initially produced CO 2 equilibrates with the remaining hot carbon to give CO. [65] The reaction of CO 2 with carbon to give CO is described as the Boudouard reaction. [66] Above 800 °C, CO is the predominant product: CO 2 (g) + C (s) → 2 CO (g) (ΔH r = 170 kJ/mol)
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For law-enforcement-grade pepper spray, values from 500,000 up to 5 million SHU have been reported, [1] [13] but the actual strength of the spray depends on the dilution. [3] This problem can be overcome by stating the water content along with the Scoville value. One way to do so is the "D-value", defined as total mass divided by dry mass. [14]