rice straw, leached (#2002)
| ID-number | #2002 |
|---|---|
| Material | rice straw, leached |
| Classification | ECN Phyllis classification ▸ straw (stalk/cob/ear) ▸ rice |
| NTA 8003 classification ▸ [200] biomassa uit land- en tuinbouw ▸ [220] stro ▸ [224] rijsthalm | |
| Sample lot size | milled, smaller than 2 mm |
| Submitter organisation | ECN (Netherlands) |
| Submission date | 2001-02-23 |
| Remarks | gathered from same field as unleached straw, ID 2001; fouling study of heat exchangers |
| Literature | Bakker,R.R.; Jenkins,B.M.; Williams,R.B.; Pfaff,D.: Fluidized bed combustion of leached rice straw; Proc. 4th biomass conference of the Americas, p.1425-1431 |
Values
| Property | Unit | Value | Std dev | Det lim | Lab | Date | Method | Remarks | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| ar | dry | daf | ||||||||||||||||||
Fuel Properties |
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Proximate Analysis |
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| Moisture content | wt% | 9.00 | ||||||||||||||||||
| Ash content | wt% | 20.02 | 22.00 | |||||||||||||||||
Ultimate Analysis |
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| Carbon | wt% | 34.58 | 38.00 | 48.72 | Measured | |||||||||||||||
| Hydrogen | wt% | 4.28 | 4.70 | 6.03 | Measured | |||||||||||||||
| Nitrogen | wt% | 0.55 | 0.60 | 0.77 | Measured | |||||||||||||||
| Sulphur | wt% | 0.11 | 0.12 | 0.15 | Measured | |||||||||||||||
| Oxygen | wt% | 31.49 | 34.60 | 44.36 | Calculated | |||||||||||||||
| Total (with halides) | wt% | 100.02 | 100.02 | 100.03 | Calculated | |||||||||||||||
Calorific Values |
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| Net calorific value (LHV) | MJ/kg | 12.41 | 13.87 | 17.79 | ||||||||||||||||
| Gross calorific value (HHV) | MJ/kg | 13.56 | 14.90 | 19.10 | ||||||||||||||||
| HHVMilne | MJ/kg | 13.37 | 14.69 | 18.84 | Calculated | |||||||||||||||
Chemical Analyses |
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Halides |
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| Chlorine (Cl) | mg/kg (dry) | 100.0 | ||||||||||||||||||
Ash Properties |
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Ash composition |
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| SiO2 | wt% (ash) | 82.20 | ||||||||||||||||||
| Al2O3 | wt% (ash) | 4.40 | ||||||||||||||||||
| Na2O | wt% (ash) | 0.60 | ||||||||||||||||||
| K2O | wt% (ash) | 2.00 | ||||||||||||||||||