https://ogma.newcastle.edu.au/vital/access/ /manager/Index en-au 5 https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:21460 –1 region of infrared (IR) spectra. The density of alkyl chains and cross-linking reactions affected the yield of tar. The aromaticity of char increased with an increasing pyrolysis temperature. The abundance of C═O and COOH structures decreased drastically with increasing temperature. A lower concentration of active sites on high-temperature chars resulted in lower combustion reactivity compared to low-temperature chars. The C–O and C═C groups decreased as the temperature increased possibly because of the aromatic condensation. The extent of aromatic substitution decreased up to 650 °C. At temperatures above 650 °C, the degree of aromaticity was strengthened and larger condensed aromatic nuclei were formed. Brunauer–Emmett–Teller (BET) surface area analysis revealed that high-temperature chars have significantly higher surface area compared to chars produced at low temperatures. However, the concentration of active sites was lower in high-temperature chars. Therefore, it can be concluded that diffusion was the main reaction mechanism in high-temperature chars.]]> Sat 24 Mar 2018 08:05:45 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:20358 Sat 24 Mar 2018 07:58:07 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:21018 Sat 24 Mar 2018 07:50:32 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:28829 Sat 24 Mar 2018 07:38:24 AEDT ]]>