CPC Low Sulfur Petroleum Coke Best Price

CPC Low Sulfur Petroleum Coke Best Price System 1

CPC Low Sulfur Petroleum Coke Best Price

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Loading Port:: Tianjin

Payment Terms:: TT or LC

Min Order Qty:: 20 m.t.

Supply Capability:: 3000 m.t./month

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Packaging & Delivery

Packaging Details:	Standard export packing 1.in one Ton bag 2.P.P. woven bag(25Kg) laminated with kraft paper inside 3.40bags x 25kg per one(1) metric ton bag 4.Other packing available on request
Delivery Detail:	ASAP

Specifications

CPC Low Sulfur Petroleum Coke Best Price

Petroleum coke products can be divided into needle coke, sponge coke, projectile coke and coke breeze four kinds.

Calcined Petroleum Coke

F.C.: 98.5%MIN

ASH: 0.8% MAX

V.M.: 0.7%MAX

S:0.5%MAX

Moisture: 0.5%MAX

Structure

CPC Low Sulfur Petroleum Coke Best Price

Shape: granule

Dimensions: 0-1mm, 1-5mm, 1-6mm, 2-8mm, etc
Product Type: Carbon Additive
C Content (%): 98-99.5% MIN
Working Temperature: -
S Content (%): 0.5%-0.7%MAX
Ash Content (%): 0.7%MAX
Volatile:0.8%MAX
Moisture: 0.5% MAX
ADVANTAGE: low ash & sulfur
COLOR: Black

Feature

CPC Low Sulfur Petroleum Coke Best Price

Physics and chemistry performance :

	Unit	Index
		No.1	No.2	No.3
Density	g/cm3	2.04	2.00		2.00
sulphur content	%≤	0.5	1.0		2.5
volatility	%≤	0.5	0.5		0.5
ash content	%≤	0.5	0.5		0.5
moisture	%≤	0.3	0.5		0.5
charcoal	%≤	98.5	98.0		98.0

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CPC Low Sulfur Petroleum Coke Best Price

CPC Low Sulfur Petroleum Coke Best Price

FAQ:

CPC Low Sulfur Petroleum Coke Best Price

How to classify calcined petroleum coke?

1) According to difference of sulfur content, can be divided into high sulfur coke (sulfur content more than 4%), sulphur in coke sulfur content (2% 4%) and low sulfur coke (sulfur content below 2%).

2) Petroleum coke products can be divided into needle coke, sponge coke, projectile coke and coke breeze four kinds:

3) Needle coke, has obvious needle-like structure and fiber texture, mainly used for steel-making in high power and ultra-high power graphite electrode. As a result of needle coke in sulfur content, ash content, volatile matter and true density and so on have strict quality requirements, so the production process of needle coke and raw materials have special requirements.

4) The sponge coke, high chemical reactivity, low content of impurities, mainly used in the aluminum industry and carbon industry.

5) Focal or spherical coke: the projectile shape is round, diameter 0.6-30 mm, usually from the production of high sulphur, high asphaltic residual oil, can only be used as industrial fuel power generation, cement etc.

6) Coke breeze: fluidized coking process, the fine particles (0.1- 0.4 mm) in diameter, high volatile, high expansion coefficient, cannot be directly used for electrode preparation and carbon industry.

Advantage:

CPC Low Sulfur Petroleum Coke Best Price

1. High quality and competitive price.

2. Timely delivery.

3. If any item you like. Please contact us.

Your sincere inquiries are typically answered within 24 hours.

Q: How does carbon affect the taste of food and beverages?: The taste of food and beverages can be significantly altered by carbon, which can come in the form of activated charcoal or carbonation. Activated charcoal is known for its ability to absorb impurities and toxins, making it a popular ingredient in various food and drink products. When added to food and beverages, activated charcoal can eliminate unpleasant smells and tastes, resulting in a cleaner and more enjoyable flavor. Carbonation, on the other hand, is widely used in beverages to create a fizzy sensation and enhance the overall sensory experience. By dissolving carbon dioxide gas in liquids under pressure, bubbles are formed when the pressure is released, giving the drink a refreshing and effervescent quality. This carbonation effect can impart a tangy or slightly acidic taste to the beverage, which is often considered pleasant and invigorating. Furthermore, carbonation can also impact the taste of food. For instance, the carbonation found in beer or sparkling wine can help balance the richness of certain dishes, adding a refreshing element and providing a cleanse for the palate. Carbonation can also be incorporated into certain foods, such as bread or pastry dough, to aid in rising and create a lighter texture. It is worth noting that the impact of carbon on the taste of food and beverages can vary depending on the specific application and concentration used. Additionally, the preference for carbonated or charcoal-free options is subjective, as some individuals may prefer non-carbonated alternatives. Ultimately, the use of carbon in culinary applications offers a multitude of possibilities for enhancing taste and providing unique sensory experiences.

Q: How is carbon used in the production of filters?: Carbon is used in the production of filters due to its highly porous nature and ability to adsorb impurities. It acts as a powerful adsorbent, attracting and trapping contaminants such as chemicals, odors, and particles from air or water. This makes carbon an excellent material for removing impurities and improving the quality of filtered products.

Q: How are carbon compounds classified?: Carbon compounds are classified based on the type and number of atoms bonded to carbon atoms. There are several categories of carbon compounds that include hydrocarbons, alcohols, aldehydes, ketones, carboxylic acids, esters, ethers, amines, amides, and many more. Hydrocarbons are carbon compounds that only contain carbon and hydrogen atoms. They can be further divided into two main categories: aliphatic hydrocarbons and aromatic hydrocarbons. Aliphatic hydrocarbons include alkanes, alkenes, and alkynes, which are classified based on the type of carbon-carbon bonds they have. Aromatic hydrocarbons, on the other hand, contain a ring structure and are known for their aromaticity. Alcohols are carbon compounds that contain a hydroxyl (-OH) group attached to a carbon atom. They are classified based on the number of hydroxyl groups attached to the carbon atom. For example, methanol is a monohydroxy alcohol, while ethylene glycol is a dihydroxy alcohol. Aldehydes and ketones are carbon compounds that contain a carbonyl group (C=O). Aldehydes have the carbonyl group attached to a terminal carbon atom, while ketones have it attached to an internal carbon atom. They are named based on the number and position of the carbonyl group in the molecule. Carboxylic acids are carbon compounds that contain a carboxyl group (-COOH). They are named by replacing the -e ending of the corresponding hydrocarbon with -oic acid. For example, methane becomes methanoic acid. Esters are carbon compounds that are derived from the reaction between a carboxylic acid and an alcohol. They have the general formula RCOOR’, where R and R’ can be any alkyl or aryl group. They are often named based on the alcohol and acid used to form them. Ethers are carbon compounds that have an oxygen atom bonded to two alkyl or aryl groups. They are named by listing the alkyl or aryl groups in alphabetical order followed by the word ether. Amines are carbon compounds that contain a nitrogen atom bonded to one or more alkyl or aryl groups. They are named by adding the suffix -amine to the name of the alkyl or aryl group attached to nitrogen. Amides are carbon compounds that contain a carbonyl group (C=O) bonded to a nitrogen atom. They are named by replacing -oic acid or -ic acid ending of the corresponding carboxylic acid with -amide. Overall, the classification of carbon compounds is based on their functional groups and the arrangement of atoms around the carbon atom. These classifications help to categorize and study the diverse range of carbon compounds found in nature and synthesized in the laboratory.

Q: What are the different types of carbon steel?: Carbon steel, known for its strength, durability, and affordability, is widely utilized in various industries. It is a versatile material with multiple types, each possessing unique properties and applications. 1. Low Carbon Steel: This form of carbon steel contains a minimal amount of carbon, usually up to 0.25%. It is extensively used due to its affordability, ease of fabrication, and weldability. Low carbon steel finds applications in construction, automotive manufacturing, and general engineering. 2. Medium Carbon Steel: With a carbon content ranging from 0.25% to 0.60%, medium carbon steel offers increased strength and hardness compared to low carbon steel. It is commonly employed in machinery parts, axles, gears, and shafts that require enhanced toughness and wear resistance. 3. High Carbon Steel: High carbon steel contains a carbon content of 0.60% to 1.00%. It possesses excellent strength and hardness but is less ductile and more brittle than low and medium carbon steels. High carbon steel is frequently used in cutting tools, springs, and high-strength wires. 4. Ultra-High Carbon Steel: This type of carbon steel contains a carbon content exceeding 1.00%, typically ranging from 1.20% to 2.50%. It exhibits extremely high hardness and is often employed in specialized applications such as knives, blades, and tools that demand exceptional sharpness and wear resistance. 5. Carbon Tool Steel: Carbon tool steel refers to a group of steels that incorporate additional alloying elements like chromium, vanadium, or tungsten. These alloying elements enhance the steel's hardness, wear resistance, and heat resistance, making it suitable for tool and die making, cutting tools, and molds. It is important to note that the strength, hardness, and other properties of steel are determined by its carbon content. The selection of the appropriate type of carbon steel depends on the specific application, desired characteristics, and manufacturing requirements.

Q: What is carbon offsetting in the food industry?: Carbon offsetting in the food industry refers to the practice of reducing or compensating for the greenhouse gas emissions produced throughout the food supply chain, from production to consumption. This is typically done by investing in projects that reduce emissions elsewhere, such as renewable energy projects or reforestation initiatives, to balance out the carbon footprint associated with food production and consumption.

Q: How does carbon contribute to the flavor of food?: There are multiple ways in which carbon, found in charcoal or charred substances, can enhance the flavor of food. Firstly, when food is cooked over charcoal, the carbon gives it a smoky taste and aroma, which enhances the overall flavor. This smokiness is particularly desirable in dishes such as barbecued meats, vegetables, and certain cheeses, as it adds a unique and enjoyable element to the taste. Additionally, carbon can serve as a natural filter, absorbing and eliminating impurities from food and drinks. This filtration process helps to get rid of unpleasant smells and flavors, resulting in a cleaner and more refined taste. For instance, activated carbon is often used in the production of alcoholic beverages like whiskey or vodka to remove impurities and create a smoother and more flavorful drink. Moreover, carbon can contribute to the development of desirable texture and color in certain foods. When sugar or other carbohydrates are heated, they undergo caramelization, a process in which the sugars react with heat to form a complex mixture of carbon compounds. This caramelization process creates rich, golden-brown hues and a unique depth of flavor, enhancing the overall taste experience. Lastly, carbon plays a crucial role in the fermentation process, which is essential in producing various types of food and drinks. During fermentation, microorganisms consume sugars and release carbon dioxide, which contributes to the texture, flavor, and carbonation of the final product. This is particularly evident in bread, beer, wine, and other fermented foods, where the presence of carbon dioxide adds lightness, complexity, and effervescence to the flavor. To summarize, carbon enhances the flavor of food through its ability to impart smokiness, act as a natural filter, facilitate caramelization, and participate in fermentation processes. Its presence in different forms enhances the taste, texture, and overall enjoyment of a wide range of food and drinks.

Q: How does carbon impact the prevalence of floods?: Carbon does not directly impact the prevalence of floods, but it does play a significant role in influencing climate change, which in turn can affect the occurrence and severity of floods. Carbon dioxide (CO2) is a greenhouse gas that is primarily responsible for trapping heat in the Earth's atmosphere, leading to a phenomenon known as global warming. This rise in global temperatures has several consequences, one of which is an increase in the frequency and intensity of extreme weather events, including floods. As the planet warms, the atmosphere is able to hold more moisture, resulting in an increased likelihood of heavy precipitation events. This can lead to more intense rainfall, causing rivers and other water bodies to overflow their banks and resulting in flooding. Additionally, warmer temperatures can also cause glaciers and ice caps to melt, contributing to rising sea levels, which can exacerbate the impacts of flood events, particularly in coastal regions. Furthermore, carbon emissions from human activities such as burning fossil fuels and deforestation are the primary drivers of climate change. By reducing our carbon footprint and transitioning to cleaner sources of energy, we can help mitigate the impacts of climate change and potentially reduce the prevalence of floods in the long term. It is important to note that while carbon emissions are a significant factor in climate change, they are not the sole cause of floods. Other natural factors such as rainfall patterns, topography, and land use also play important roles in determining flood risks.

Q: How does carbon affect ocean acidification?: Carbon dioxide (CO2) is a greenhouse gas that is released into the atmosphere through various human activities, such as burning fossil fuels and deforestation. A significant portion of this CO2 is absorbed by the oceans, leading to a process known as ocean acidification. When CO2 dissolves in seawater, it reacts with water molecules to form carbonic acid. This reaction increases the concentration of hydrogen ions (H+), resulting in a decrease in pH levels, making the seawater more acidic. This decrease in pH is a key characteristic of ocean acidification. As the ocean becomes more acidic, it affects the delicate balance of chemical compounds that many marine organisms rely on for their survival and growth, such as corals, shellfish, and phytoplankton. These organisms use calcium carbonate to build their shells or skeletons, but the increased acidity hinders their ability to do so. Ocean acidification also affects the growth and development of marine plants and animals. For example, the larvae of some marine species are sensitive to changes in pH levels, which can impact their ability to form strong shells or skeletons. Additionally, acidified waters can disrupt the metabolism and reproductive processes of many marine organisms. The consequences of ocean acidification extend beyond individual organisms. Entire ecosystems, such as coral reefs, are threatened by the increasing acidity. Coral reefs provide habitat for countless species and are a crucial part of marine biodiversity. However, the more acidic conditions make it difficult for corals to build and maintain their calcium carbonate structures, leading to coral bleaching and the degradation of reef systems. Furthermore, ocean acidification can have cascading effects on other marine organisms and food webs. For instance, changes in the growth and survival rates of phytoplankton, a primary food source for many marine species, can disrupt the entire food chain, affecting fish populations and ultimately impacting human communities that depend on seafood for sustenance and livelihoods. In conclusion, the increase in carbon dioxide emissions is contributing to ocean acidification, which is altering the chemistry of the oceans and posing significant threats to marine life and ecosystems. Understanding and addressing the causes and impacts of ocean acidification are crucial for the long-term health and sustainability of our oceans.

Q: What is carbon monoxide poisoning?: Carbon monoxide poisoning is a potentially life-threatening condition that occurs when a person inhales excessive amounts of carbon monoxide gas. This gas is colorless, odorless, and tasteless, making it difficult to detect without proper monitoring equipment. When inhaled, carbon monoxide displaces oxygen in the bloodstream, leading to oxygen deprivation to vital organs and tissues. Symptoms can range from mild headache and nausea to dizziness, confusion, and even death. It is crucial to have working carbon monoxide detectors in homes and to seek immediate medical attention if poisoning is suspected.

Q: Carbon Finance: Carbon Finance: Carbon finance does not have a unified concept. Generally speaking, it refers to all financial activities that serve to limit greenhouse gas emissions, including direct investment and financing, carbon index trading and bank loans. The rise of "carbon finance" stems from changes in international climate policy and, precisely, two international conventions of great significance - the United Nations Framework Convention on climate change and the Kyoto protocol. Carbon finance definition: improved use of financial capital to drive the environmental rights and interests, to the laws and regulations for support, the use of financial means in the market platform makes carbon financial products and derivatives trading or to circulation, and eventually achieve a low-carbon development, green development and sustainable development objective. The United Nations Conference on environment and Development held in June 1992 in Brazil, Rio De Janeiro, more than 150 countries have established the "United Nations Framework Convention on climate change" (United Nations Framework Convention on Climate Change, referred to as the "Framework Convention"). The ultimate goal of the Convention is to stabilize atmospheric concentrations of greenhouse gases at levels that do not harm the climate system.

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