% IMPORTANT: The following is UTF-8 encoded.  This means that in the presence
% of non-ASCII characters, it will not work with BibTeX 0.99 or older.
% Instead, you should use an up-to-date BibTeX implementation like “bibtex8” or
% “biber”.

@ARTICLE{Cim:153255,
      author       = {Cimò, Giulia and Kucerik, Jiri and Berns, Anne E. and
                      Schaumann, Gabriele E. and Alonzo, Giuseppe and Conte,
                      Pellegrino},
      title        = {{E}ffect of {H}eating {T}ime and {T}emperature on the
                      {C}hemical {C}haracteristics of {B}iochar from {P}oultry
                      {M}anure},
      journal      = {Journal of agricultural and food chemistry},
      volume       = {62},
      number       = {8},
      issn         = {1520-5118},
      address      = {Washington, DC [u.a.]},
      publisher    = {American Chemical Society (ACS)},
      reportid     = {FZJ-2014-02905},
      pages        = {1912 - 1918},
      year         = {2014},
      abstract     = {Poultry manure (PM) chars were obtained at different
                      temperatures and charring times. Chemical physical
                      characterization of the different PM chars was conducted by
                      cross-polarization magic angle spinning (CPMAS) C-13 NMR
                      spectroscopy and thermal analysis. CPMAS C-13 NMR spectra
                      showed that the chemical composition of PM char is dependent
                      on production temperature rather than on production
                      duration. Aromatic and alkyl domains in the PM chars
                      obtained at the lowest temperatures remained unchanged at
                      all heating times applied for their production. The PM char
                      obtained at the highest temperature consisted only of
                      aromatic structures having chemical nature that also
                      appeared invariant with heating time. Thermogravimetry
                      revealed differences in the thermo-oxidative stability of
                      the aromatic domains in the different PM chars. The PM char
                      produced at the highest temperature appeared less stable
                      than those produced at the lowest temperatures. This
                      difference was explained by a protective effect of the alkyl
                      groups, which are still present in chars formed at lower
                      temperature. The analysis of the chemical and
                      physicochemical character of poultry manure chars produced
                      at different temperatures can increase understanding of the
                      role of these materials in the properties and behavior of
                      char-amended soils.},
      cin          = {IBG-3},
      ddc          = {630},
      cid          = {I:(DE-Juel1)IBG-3-20101118},
      pnm          = {245 - Chemicals in the Environment (POF2-245)},
      pid          = {G:(DE-HGF)POF2-245},
      typ          = {PUB:(DE-HGF)16},
      UT           = {WOS:000332144400023},
      doi          = {10.1021/jf405549z},
      url          = {https://juser.fz-juelich.de/record/153255},
}