Determination of the aromaticity and the degree of aromatic condensation of a thermosequence of wood charcoal using NMR

By Anna V. McBeath, R. Smernik, M. Schneider, M. Schmidt, E. Plant. 2011

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Aromaticity and degree of aromatic condensation of char (2015, methodology): “Aromaticity in char is generally easier to assess than the degree of aromatic condensation (McBeath et al., 2011).”
Biochar applications and modern techniques for characterization (2016, methodology): “The temperature gradient at operating situations of the GC–MS is 50 C isotherm for 1 min, 20 C min-1 to 200 C, 5 C min-1 to 310 C, and isotherm for 10 min.”
Redox properties of plant biomass-derived black carbon (biochar). (2014, background): “The extent of aromatic ring condensation and hence the ratio of 91 sp(2) to sp(3) hybridized carbons in chars increases with increasing charring 92 temperature.(36,56-59) At heat treatment temperatures (HTTs) above 600°C, conjugated 93 aromatic sheets grow sufficiently large for chars to achieve con”