I
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Adv
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d Science
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J
AAS)
Vo
l.
9
,
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.
3
,
Sep
tem
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er
2020
,
p
p
.
192
~
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N:
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2
5
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I
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193
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o
f
p
lan
ts
.
B
io
m
as
s
p
r
o
m
i
s
es
m
o
r
e
v
alu
e
s
i
n
ce
it
is
ac
tu
all
y
a
g
r
ee
n
en
er
g
y
.
B
io
m
as
s
co
n
s
u
m
p
tio
n
d
o
es
n
o
t
d
is
r
u
p
t
th
e
e
n
v
ir
o
n
m
e
n
t
s
in
ce
it
ca
n
b
e
r
en
e
w
ab
le
a
n
d
C
O
co
m
b
u
s
t
io
n
ca
n
b
e
r
ea
b
s
o
r
b
ed
b
y
p
lan
t,
t
h
u
s
,
in
o
th
er
w
o
r
d
s
,
it
is
ze
r
o
em
i
s
s
io
n
.
I
n
g
en
er
al,
b
io
m
as
s
w
a
s
te
ca
n
b
e
g
ain
ed
f
r
o
m
p
lan
tatio
n
i
n
d
u
s
tr
y
,
ag
r
icu
l
tu
r
al
p
r
o
d
u
cts,
o
r
in
d
u
s
tr
y
w
h
ic
h
u
s
e
r
a
w
m
a
ter
ials
co
m
i
n
g
f
r
o
m
f
o
r
ests
[
2
]
.
B
io
m
a
s
s
b
r
iq
u
ettes
ca
n
b
e
u
s
e
s
as
a
b
io
f
u
el
s
u
b
s
tit
u
te
f
o
r
co
al
an
d
ch
ar
co
al.
T
h
e
y
ar
e
co
m
m
o
n
l
y
u
s
ed
in
th
e
d
ev
e
l
o
p
in
g
co
u
n
tr
ies,
in
w
h
ic
h
co
o
k
i
n
g
f
u
el
s
ar
e
n
o
t
ea
s
il
y
f
o
u
n
d
,
to
h
ea
t
in
d
u
s
tr
ia
l
b
o
iler
s
in
g
e
n
er
ati
n
g
elec
tr
i
cit
y
f
r
o
m
s
tea
m
.
I
n
o
r
d
er
to
p
r
o
d
u
ce
th
e
h
ea
t
f
o
r
th
e
b
o
iler
,
b
r
iq
u
ettes
w
it
h
co
al
ar
e
b
u
r
n
ed
.
I
n
ter
esti
n
g
l
y
,
b
r
iq
u
ettes
h
ad
b
ee
n
u
s
ed
s
i
n
ce
b
ef
o
r
e
th
e
r
ec
o
r
d
ed
er
a.
T
h
ey
ar
e
m
ad
e
o
f
a
g
r
ic
u
lt
u
r
al
w
aste
a
n
d
ca
n
r
ep
lace
th
e
f
o
s
s
il
f
u
e
l,
e.
g
.
o
il
an
d
co
al,
an
d
ca
n
b
e
u
ti
lized
to
h
ea
t
th
e
b
o
iler
f
o
r
th
e
m
a
n
u
f
ac
tu
r
i
n
g
p
lan
ts
.
B
r
i
q
u
ette
s
s
er
v
e
as
a
r
en
e
w
ab
le
en
er
g
y
s
o
u
r
ce
s
in
ce
it
w
il
l to
x
ic
t
h
e
at
m
o
s
p
h
er
e
with
f
o
s
s
il c
ar
b
o
n
[
3
]
.
Sev
er
al
p
r
ev
io
u
s
s
t
u
d
ies
h
a
v
e
e
x
a
m
in
ed
th
e
u
s
e
o
f
b
r
iq
u
ettes
i
n
s
e
v
er
al
w
a
y
s
to
allev
iate
th
e
a
f
o
r
e
m
e
n
tio
n
ed
p
r
o
b
le
m
.
On
e
o
f
t
h
e
tech
n
o
lo
g
ie
s
u
s
e
d
is
a
d
en
s
if
icatio
n
a
s
it
i
m
p
r
o
v
es
th
e
h
a
n
d
li
n
g
ch
ar
ac
ter
is
tic
s
o
f
r
a
w
m
ater
ia
ls
as
w
ell
a
s
e
n
h
a
n
ce
s
t
h
e
v
o
l
u
m
e
tr
ic
ca
lo
r
if
ic
v
al
u
e
o
f
t
h
e
b
io
m
a
s
s
.
P
r
ev
io
u
s
s
tu
d
ie
s
o
n
b
r
iq
u
ette
tec
h
n
o
l
o
g
y
h
av
e
b
ee
n
d
o
n
e
[
4
,
5
]
.
T
h
ey
r
ev
ie
w
ed
th
e
e
f
f
ec
t
o
f
r
a
w
m
ater
ial
s
,
te
m
p
er
atu
r
e,
b
in
d
er
s
,
an
d
p
r
ess
u
r
e.
So
m
e
also
r
ev
ie
w
ed
th
e
co
m
b
u
s
tio
n
p
r
o
p
er
ties
o
f
d
en
s
i
f
ied
p
al
m
b
io
m
a
s
s
,
e.
g
.
m
o
is
t
u
r
e
an
d
as
h
co
n
ten
t,
a
n
d
ca
lo
r
if
ic
v
al
u
e.
B
u
r
n
i
n
g
r
ate
w
as d
i
s
cu
s
s
ed
in
ce
r
tain
s
ec
tio
n
s
[
6
]
.
On
e
o
f
t
h
e
ag
r
ic
u
lt
u
r
al
p
r
o
d
u
cts
w
h
ic
h
is
tr
ad
ed
in
t
h
e
d
o
m
e
s
tic
m
ar
k
et
a
s
w
ell
as
e
x
p
o
r
ted
is
p
alm
o
il.
T
h
e
p
r
o
d
u
ctio
n
o
f
p
al
m
o
il
l
ea
v
es
p
al
m
E
m
p
t
y
Fru
it
B
u
n
ch
(
E
FB
)
,
w
h
ic
h
is
co
n
s
id
er
ed
w
aste
s
an
d
n
o
t
re
-
p
r
o
ce
s
s
ed
.
T
h
ese
w
a
s
tes
le
ad
to
an
is
s
u
e
f
o
r
s
p
ac
e
an
d
tr
an
s
p
o
r
tatio
n
o
f
d
is
p
o
s
al
w
h
i
ch
ev
e
n
tu
a
ll
y
b
ea
r
s
ex
tr
a
co
s
t
f
o
r
th
e
i
n
d
u
s
tr
y
.
I
n
d
is
p
o
s
al,
e
m
p
t
y
f
r
u
it
b
u
n
c
h
es
is
co
m
m
o
n
l
y
b
u
r
n
ed
i
n
w
h
ich
th
is
p
r
o
ce
s
s
lead
s
an
o
th
er
en
v
ir
o
n
m
e
n
tal
p
r
o
b
lem
s
u
ch
as
air
p
o
llu
tio
n
an
d
o
d
o
r
.
Un
co
n
tr
o
lled
em
p
t
y
f
r
u
it
b
u
n
c
h
es
d
is
p
o
s
al
to
lan
d
lead
s
to
lar
g
e
q
u
a
n
tit
y
o
f
b
io
m
a
s
s
e
m
p
t
y
f
r
u
it
b
u
n
ch
e
s
p
iles
in
p
al
m
g
r
o
v
e
s
i
n
w
h
ich
ev
en
t
u
all
y
e
n
d
s
to
an
ae
r
o
b
ic
d
ec
o
m
p
o
s
itio
n
p
r
o
ce
s
s
.
T
h
er
ef
o
r
e,
co
n
s
id
er
in
g
s
o
m
e
p
o
ten
tial
is
s
u
e
s
s
u
ch
a
s
p
o
llu
tio
n
,
e
m
p
t
y
f
r
u
it
b
u
n
c
h
es
w
aste
s
h
o
u
ld
b
e
m
a
n
ag
ed
p
r
o
p
e
r
ly
to
r
eq
u
ir
e
th
e
u
s
e
o
f
b
io
m
a
s
s
r
en
e
w
a
b
le
e
n
er
g
y
a
n
d
p
r
o
d
u
ce
h
ea
t
en
er
g
y
f
o
r
p
u
b
lic.
A
f
ac
to
r
th
a
t
af
f
ec
ti
n
g
t
h
e
p
r
o
ce
s
s
o
f
m
a
k
i
n
g
b
r
iq
u
et
te
is
ad
h
e
s
i
v
e
lev
e
l
an
d
w
a
s
te
b
io
m
a
s
s
b
r
iq
u
ette
o
p
ti
m
izatio
n
.
T
h
e
f
o
r
m
er
in
cr
ea
s
es
t
h
e
b
r
iq
u
ette
ca
lo
r
if
ic
v
al
u
e
as
ca
n
b
e
f
o
u
n
d
in
th
e
ele
m
en
t
ca
r
b
o
n
ad
d
itio
n
.
A
lt
h
o
u
g
h
,
ex
ce
s
s
i
v
e
ad
h
e
s
iv
e
lev
el
w
ill
lead
to
t
h
e
b
u
r
n
i
n
g
b
r
iq
u
ette
s
in
ce
t
h
e
p
o
r
es
w
ill
b
e
f
illed
w
it
h
ad
h
es
iv
e
b
r
iq
u
ettes
a
n
d
m
ak
e
t
h
e
b
r
iq
u
ettes
to
o
d
en
s
e.
No
t
to
m
e
n
tio
n
,
t
h
e
ad
h
esi
v
e
lev
el
i
s
a
f
f
ec
ted
b
y
t
h
e
w
as
te
b
io
m
a
s
s
t
y
p
e.
T
o
b
e
s
af
el
y
u
s
ed
at
h
o
m
e,
t
h
e
b
u
r
n
i
n
g
b
r
iq
u
ette
s
m
o
k
e
m
u
s
t
b
e
r
ed
u
ce
d
.
T
h
er
ef
o
r
e,
it
n
ee
d
s
t
o
o
p
tim
ize
th
e
ad
h
es
iv
e
lev
el
o
f
w
as
te
b
io
m
as
s
b
r
iq
u
ette
t
h
at
w
il
l
b
e
u
s
ed
as
f
u
e
l.
T
h
e
id
ea
o
f
th
is
r
esear
c
h
is
to
s
ee
th
e
a
m
o
u
n
t
o
f
ag
r
icu
lt
u
r
al
in
d
u
s
tr
ial
w
aste
s
th
at
ar
e
n
o
t
u
tili
ze
d
p
r
o
p
er
ly
i
n
t
h
e
co
m
m
u
n
it
y
.
Am
o
n
g
th
e
s
e
w
a
s
tes
is
e
m
p
t
y
f
r
u
i
t
b
u
n
c
h
es.
E
m
p
t
y
Fr
u
it
B
u
n
c
h
w
a
s
te
ca
n
ac
tu
all
y
b
e
p
r
o
ce
s
s
ed
i
n
to
s
o
l
id
f
u
els
in
th
e
f
o
r
m
o
f
b
r
iq
u
e
ttes
.
B
io
m
a
s
s
w
a
s
te
ca
n
b
e
d
i
r
ec
tl
y
u
s
ed
as
f
u
el,
co
n
v
er
ted
f
ir
s
t
in
to
c
h
ar
co
al
o
r
p
r
ess
ed
in
to
b
r
iq
u
ettes
f
ir
s
t.
T
h
e
p
u
r
p
o
s
e
o
f
p
r
ess
in
g
is
to
o
b
tain
a
b
etter
co
m
b
u
s
t
io
n
q
u
al
it
y
an
d
ea
s
e
o
f
u
s
e
a
n
d
h
a
n
d
lin
g
.
B
io
m
a
s
s
c
an
n
o
t
b
e
d
ir
ec
tl
y
u
s
ed
as
f
u
el
b
ec
au
s
e
o
f
i
ts
lo
w
p
h
y
s
ical
p
r
o
p
er
ties
s
u
c
h
as:
s
m
all
e
n
er
g
y
d
en
s
it
y
,
a
n
d
p
r
o
b
le
m
s
w
it
h
its
h
a
n
d
lin
g
,
s
to
r
a
g
e
an
d
tr
an
s
p
o
r
tatio
n
,
s
o
d
iv
er
s
i
f
icatio
n
n
ee
d
s
to
b
e
d
o
n
e
in
cl
u
d
in
g
p
r
o
d
u
cts
s
u
c
h
as
b
r
iq
u
ette
s
o
r
p
ellets
[
7
]
.
C
o
n
v
er
tin
g
b
io
m
a
s
s
in
to
b
etter
f
o
r
m
s
ca
n
i
m
p
r
o
v
e
its
q
u
alit
y
a
s
a
f
u
el
s
u
c
h
as
in
cr
ea
s
ed
f
u
el
p
o
w
er
,
co
m
b
u
s
tio
n
e
f
f
icie
n
c
y
,
a
m
o
r
e
u
n
i
f
o
r
m
s
h
ap
e,
d
r
ier
p
r
o
d
u
cts
an
d
g
r
ea
ter
m
as
s
d
en
s
it
y
.
Ma
n
y
p
r
ev
io
u
s
r
esear
c
h
er
s
h
a
v
e
d
is
c
u
s
s
ed
th
e
p
r
o
b
le
m
o
f
m
a
k
i
n
g
b
r
iq
u
ettes
f
r
o
m
v
ar
io
u
s
m
ater
ial
s
s
u
c
h
as
c
h
ar
co
al
b
r
iq
u
ettes,
B
ar
k
s
w
o
o
d
,
W
o
o
d
ch
ip
s
,
P
ad
d
y
s
tr
a
w
,
Sa
w
d
u
s
t
b
r
iq
u
ette,
P
alm
h
u
s
k
,
etc.
So
m
e
o
f
th
e
s
e
b
r
iq
u
ettes
u
s
e
ad
h
e
s
iv
e
s
as
r
ein
f
o
r
ce
m
en
t
in
th
e
m
i
x
t
u
r
e.
Me
an
w
h
ile,
i
n
t
h
is
s
t
u
d
y
b
io
m
as
s
b
r
iq
u
ettes
w
er
e
m
ad
e
w
ith
o
u
t
ad
h
es
iv
e
s
b
y
th
e
h
o
t
te
m
p
er
at
u
r
e
r
eg
u
latio
n
m
et
h
o
d
in
t
h
e
m
o
ld
,
s
o
th
at
t
h
e
id
ea
l
te
m
p
er
at
u
r
e
is
ab
le
to
p
r
o
d
u
ce
b
r
iq
u
ette
s
w
it
h
m
ax
i
m
u
m
h
ea
tin
g
v
alu
e.
T
h
e
u
s
e
o
f
E
FB
as
an
e
n
er
g
y
s
o
u
r
ce
i
n
th
e
f
o
r
m
o
f
b
r
iq
u
ettes,
i
n
ad
d
itio
n
to
p
r
o
v
id
in
g
f
i
n
an
c
ial
b
en
ef
it
s
,
w
ill
also
h
elp
in
e
n
v
ir
o
n
m
e
n
tal
p
r
eser
v
atio
n
.
T
h
e
E
FB
ca
n
b
e
m
ad
e
ch
ar
co
al
b
y
a
r
elativ
el
y
s
i
m
p
l
e
p
r
o
ce
s
s
.
Fo
r
th
e
p
u
r
p
o
s
e
o
f
u
t
ilizatio
n
as
c
h
ar
co
al,
A
cc
o
r
d
in
g
to
G
u
r
it
n
o
,
n
ee
d
s
to
b
e
f
u
r
th
er
p
r
o
ce
s
s
ed
in
to
ch
ar
co
al
b
r
iq
u
ettes
to
in
cr
ea
s
e
its
d
en
s
it
y
a
n
d
p
r
o
v
id
e
a
r
eg
u
lar
s
h
ap
e.
I
n
ad
d
itio
n
,
h
ea
t
e
n
er
g
y
f
r
o
m
E
FB
o
f
1
8
,
7
9
k
J
/k
g
is
v
er
y
p
o
ten
tia
l
t
o
b
e
u
s
ed
as
an
alter
n
ati
v
e
en
e
r
g
y
s
o
u
r
ce
.
T
h
e
u
s
e
o
f
b
r
iq
u
et
tes
as
f
u
el
ca
n
s
a
v
e
ti
m
e
a
n
d
co
s
ts
b
ec
au
s
e
b
r
iq
u
ettes
h
a
v
e
a
r
elativ
e
l
y
h
i
g
h
ca
lo
r
if
ic
v
al
u
e
[
8
]
.
T
h
e
n
o
v
elt
y
asp
ec
t
o
f
t
h
i
s
r
esear
ch
is
f
o
cu
s
ed
o
n
t
h
e
m
an
u
f
ac
t
u
r
e
o
f
b
r
iq
u
ette
s
with
o
u
t
ad
h
esi
v
e
s
b
y
d
eter
m
i
n
in
g
v
ar
iatio
n
s
i
n
th
e
ap
p
r
o
p
r
iate
h
ea
tin
g
te
m
p
e
r
atu
r
e
s
o
as
to
b
e
ab
le
to
g
et
g
o
o
d
b
r
iq
u
ette
p
r
o
p
er
ties
.
So
m
e
s
tu
d
ie
s
t
h
at
ar
e
Evaluation Warning : The document was created with Spire.PDF for Python.
I
SS
N
:
2252
-
8814
I
n
t J
A
d
v
A
p
p
l Sci
,
Vo
l.
9
,
No
.
3
,
Sep
tem
b
er
2020
:
19
2
–
2
0
0
194
r
elev
an
t
a
n
d
s
u
p
p
o
r
t
th
is
r
ese
ar
ch
in
cl
u
d
e
Hasan
et
al.
T
h
e
b
in
d
er
less
b
r
iq
u
ettes
ar
e
p
o
s
s
ib
le
to
b
e
f
o
r
m
ed
w
h
e
n
co
n
ti
n
u
o
u
s
h
ea
t
in
g
is
ap
p
lie
d
w
ith
in
t
h
e
te
m
p
er
at
u
r
e
r
an
g
e
o
f
1
5
0
°C
to
2
1
0
°C
.
T
h
is
m
ea
n
s
li
g
n
i
n
t
h
at
s
er
v
es
as
a
n
a
tu
r
al
b
in
d
er
f
o
r
th
e
b
r
iq
u
ette
h
a
s
b
ee
n
p
r
o
d
u
ce
d
d
u
e
to
h
ea
tin
g
p
r
o
ce
s
s
[
9
]
.
B
r
iq
u
ette
m
a
k
i
n
g
ca
n
b
e
d
o
n
e
b
y
th
e
h
o
t
p
r
in
t
m
et
h
o
d
.
T
h
is
m
et
h
o
d
u
s
es
r
a
w
m
a
ter
ial
f
o
r
b
i
o
m
a
s
s
th
at
h
a
s
n
o
t
y
et
b
ee
n
ca
r
b
o
n
ized
.
T
h
e
p
u
r
p
o
s
e
o
f
h
ea
tin
g
is
to
ac
tiv
ate
n
at
u
r
al
ad
h
esiv
e
s
(
lig
n
i
n
&
h
e
m
icell
u
llo
s
e)
f
o
u
n
d
in
t
h
e
r
a
w
m
ater
ial.
Natu
r
al
ad
h
e
s
iv
e
s
co
n
tai
n
ed
in
b
io
m
ass
ca
n
b
e
ac
t
iv
ated
b
y
in
cr
ea
s
i
n
g
th
e
te
m
p
er
atu
r
e.
L
ig
n
i
n
h
a
s
a
m
o
r
p
h
o
u
s
t
h
er
m
o
p
la
s
tic
p
r
o
p
er
ties
th
at
ca
n
b
e
ac
tiv
ated
t
h
r
o
u
g
h
lo
w
co
m
p
ac
ti
n
g
p
r
ess
u
r
e
s
an
d
te
m
p
er
at
u
r
es
ar
o
u
n
d
6
0
°C
.
A
cti
v
atio
n
o
f
n
atu
r
al
ad
h
esi
v
e
s
w
it
h
h
ig
h
c
o
m
p
ac
ti
n
g
p
r
ess
u
r
e
an
d
i
n
cr
e
asin
g
te
m
p
er
atu
r
e
s
ca
n
p
r
o
d
u
ce
b
r
iq
u
ettes
a
n
d
p
ellets
t
h
at
h
av
e
h
i
g
h
d
u
r
a
b
ilit
y
[
10
]
.
T
h
is
r
esear
ch
ai
m
ed
to
o
b
tain
v
ar
iat
io
n
s
in
th
e
m
o
ld
te
m
p
er
at
u
r
e
at
1
5
0
º
C
,
2
0
0
º
C
,
an
d
2
5
0
º
C
to
th
e
ca
lo
r
if
ic
v
al
u
e
an
d
to
u
g
h
n
e
s
s
o
f
t
h
e
b
r
iq
u
ette
m
ater
ial
o
n
b
i
n
d
er
less
b
r
iq
u
e
tte.
I
n
th
i
s
s
t
u
d
y
,
b
r
iq
u
ette
s
w
er
e
m
ad
e
u
s
i
n
g
t
h
e
h
o
t
m
o
ld
m
eth
o
d
w
it
h
o
u
t
b
in
d
er
in
th
e
h
o
p
e
o
f
eli
m
i
n
ati
n
g
w
ater
-
b
ased
b
in
d
er
in
th
e
m
an
u
f
ac
t
u
r
e
o
f
b
r
iq
u
ettes.
T
h
e
p
u
r
p
o
s
e
o
f
h
ea
tin
g
is
to
h
ea
t
t
h
e
f
ib
er
r
a
w
m
ater
i
al
s
o
th
at
t
h
e
lig
n
i
n
co
n
te
n
t
(
o
n
e
o
f
t
h
e
s
u
b
s
ta
n
ce
s
co
n
tai
n
ed
in
th
e
f
ib
er
)
is
ab
le
to
m
elt
a
n
d
h
ar
d
en
a
g
ain
at
r
o
o
m
te
m
p
er
atu
r
e,
s
o
th
at
th
e
th
er
m
o
p
la
s
tic
p
r
o
p
er
ties
co
n
tai
n
ed
in
th
e
r
a
w
m
ater
ial
ar
e
u
s
ed
as b
in
d
er
in
m
ak
in
g
b
r
iq
u
ettes.
2.
RE
S
E
ARCH
M
E
T
H
O
D
2
.
1
.
Ra
w
m
a
t
er
ia
ls
T
h
e
E
m
p
t
y
Fr
u
it
B
u
n
c
h
f
ib
e
r
s
an
d
b
r
iq
u
ettes
w
er
e
ac
q
u
ir
ed
f
r
o
m
T
AL
L
td
at
Ku
a
n
s
i
n
g
T
alu
a
k
Ku
a
n
tan
,
R
ia
u
-
I
n
d
o
n
esia.
I
t
u
s
ed
t
h
e
f
r
es
h
co
n
d
it
io
n
o
f
f
ib
er
an
d
e
m
p
t
y
f
r
u
it
b
u
n
c
h
es.
W
aste
o
f
e
m
p
t
y
f
r
u
it
b
u
n
c
h
es
w
a
s
u
s
ed
i
n
th
is
s
t
u
d
y
as s
h
o
w
n
i
n
Fi
g
u
r
e
1
.
Fig
u
r
e
1
.
W
aste o
f
E
m
p
t
y
Fr
u
i
t B
u
n
c
h
(
E
FB
)
Fig
u
r
e
2
a
s
h
o
w
s
e
m
p
t
y
f
r
u
it
b
u
n
ch
e
s
w
as
d
ir
ec
tl
y
d
r
ied
u
n
d
er
th
e
s
u
n
.
Fib
er
en
u
m
er
atio
n
w
a
s
m
an
u
all
y
d
o
n
e
to
o
b
tain
t
h
e
f
ib
er
f
in
e
n
es
s
s
ize,
i.e
.
1
-
3
m
m
.
Fib
er
w
h
ic
h
w
a
s
c
h
o
p
p
ed
p
r
o
d
u
ce
d
b
o
th
f
ib
er
an
d
p
o
w
d
er
in
v
ar
io
u
s
le
n
g
th
s
,
as
ca
n
b
e
s
ee
n
in
Fi
g
u
r
e
2
b
.
Ox
y
g
e
n
B
o
m
b
C
alo
r
i
m
eter
(
O
B
C
)
T
y
p
e
I
g
n
itio
n
Un
it
2
9
0
1
E
E
w
as
u
s
ed
to
d
e
ter
m
i
n
e
t
h
e
h
ea
ti
n
g
v
al
u
es
o
f
b
o
th
e
m
p
t
y
f
r
u
it
b
u
n
ch
e
s
f
ib
er
an
d
b
r
iq
u
ette.
Me
an
w
h
ile,
to
o
b
tain
th
e
f
ib
e
r
an
d
ad
h
esi
v
e
w
e
ig
h
t
o
n
ea
c
h
s
a
m
p
le,
d
ig
ital
s
ca
le
w
it
h
K
W
0
6
0
0
3
7
8
5
0
0
g
x
0
.
0
1
g
w
a
s
u
s
ed
.
(
a)
(
b
)
Fig
u
r
e
2
.
(
a)
.
E
m
p
t
y
Fr
u
it B
u
n
ch
o
f
d
r
i
ed
u
n
d
er
th
e
o
p
en
s
u
n
d
r
y
i
n
g
,
(
b
)
.
em
p
t
y
f
r
u
i
t b
u
n
c
h
es
f
ib
er
af
ter
cu
tt
in
g
a
b
Evaluation Warning : The document was created with Spire.PDF for Python.
I
n
t J
A
d
v
A
p
p
l Sci
I
SS
N:
2
2
5
2
-
8814
E
ffect
o
f h
ea
tin
g
temp
era
tu
r
e
o
n
q
u
a
lity o
f b
io
-
b
r
iq
u
ette
em
p
ty
fr
u
it b
u
n
ch
fib
er
…
(
A
n
w
a
r
K
a
s
im
)
195
2
.
2
.
M
o
ld
T
h
e
p
r
o
ce
s
s
o
f
th
is
r
esear
c
h
was
to
u
s
e
o
n
e
u
n
it
o
f
b
r
iq
u
ette
m
o
ld
in
g
eq
u
ip
m
e
n
t
b
y
g
iv
in
g
a
h
ea
tin
g
s
y
s
te
m
to
t
h
e
m
o
ld
c
y
li
n
d
er
a
s
s
h
o
w
n
i
n
Fig
u
r
e
3
a.
Var
iat
i
o
n
o
f
h
ea
t
te
m
p
er
atu
r
e
w
a
s
g
i
v
en
at
1
5
0
º
C
,
2
0
0
º
C
,
an
d
2
5
0
º
C
w
it
h
a
h
o
ld
in
g
ti
m
e
o
f
2
0
m
in
u
te
s
f
o
r
ea
ch
t
e
m
p
er
atu
r
e.
D
u
r
in
g
t
h
e
h
o
ld
in
g
ti
m
e,
t
h
e
h
ea
ted
f
ib
er
w
ill
u
n
d
er
g
o
a
co
m
p
ac
t
io
n
p
r
o
ce
s
s
b
o
th
p
h
y
s
ica
ll
y
a
n
d
ch
e
m
ica
ll
y
.
Den
s
i
f
icatio
n
te
m
p
er
atu
r
e
is
a
n
i
m
p
o
r
tan
t
f
ac
to
r
t
h
at
co
u
ld
a
f
f
ec
t
t
h
e
co
m
b
u
s
t
io
n
p
r
o
p
er
ties
esp
ec
iall
y
ca
lo
r
if
ic
v
a
lu
e.
W
h
en
t
h
e
o
p
er
atin
g
te
m
p
er
atu
r
e
i
s
r
elati
v
el
y
h
i
g
h
,
th
e
ca
lo
r
if
ic
v
al
u
e
o
f
t
h
e
d
en
s
if
ied
p
r
o
d
u
cts
i
n
cr
ea
s
es
if
co
m
p
ar
ed
to
t
h
e
v
a
lu
e
o
f
th
e
r
a
w
m
ater
ial
s
.
T
h
e
test
s
g
i
v
en
i
n
th
e
s
a
m
p
le
ar
e
to
u
g
h
n
es
s
an
d
h
ea
t
v
al
u
e,
ash
a
n
d
ch
ar
co
al
co
n
ten
t.
C
atta
n
eo
m
e
n
tio
n
ed
t
h
a
t
b
r
iq
u
ette
is
co
m
p
r
es
s
i
n
g
t
h
e
m
ater
i
als
in
to
s
m
all
lo
g
s
w
it
h
a
d
ia
m
eter
o
f
b
et
w
ee
n
3
0
m
m
a
n
d
1
0
0
m
m
a
n
d
o
f
an
y
len
g
t
h
d
ep
en
d
in
g
o
n
th
e
tech
n
o
lo
g
y
u
s
ed
,
eith
er
s
cr
e
w
o
r
p
is
to
n
co
m
p
r
es
s
io
n
[
11
]
.
Fo
r
p
r
o
d
u
cin
g
h
i
g
h
-
q
u
alit
y
b
r
iq
u
ette,
s
e
v
e
r
al
ch
ar
ac
ter
is
tic
s
s
u
c
h
as
s
tr
e
n
g
t
h
a
n
d
d
u
r
ab
ilit
y
m
u
s
t
b
e
co
n
s
id
er
ed
[
12
]
.
I
n
t
h
is
s
t
u
d
y
,
m
o
ld
b
r
iq
u
ette
w
as
u
s
ed
as
th
e
s
u
p
p
o
r
t
m
o
ld
in
g
to
m
a
k
e
b
r
iq
u
ette
s
w
h
ic
h
h
av
e
a
p
r
ed
eter
m
in
ed
class
i
f
icat
io
n
.
T
h
e
m
o
ld
w
a
s
p
r
o
ce
s
s
ed
b
y
p
r
ess
i
n
g
a
p
ar
t
o
f
s
u
p
p
r
ess
an
t
r
esu
lti
n
g
t
h
e
o
p
ti
m
al
d
e
n
s
i
t
y
.
Fig
u
r
e
3
b
s
h
o
w
s
t
h
e
d
i
m
e
n
s
io
n
o
f
a
m
o
ld
i
n
c
y
lin
d
er
s
h
ap
e;
1
0
0
m
m
le
n
g
th
,
4
0
m
m
d
ia
m
e
ter
,
an
d
p
r
o
d
u
cin
g
5
c
m
h
ig
h
b
r
iq
u
ette
s
,
w
it
h
h
e
atin
g
s
y
s
te
m
s
u
s
i
n
g
t
h
e
A
r
d
u
i
n
o
UNO
p
r
o
g
r
a
m
s
an
d
th
er
m
al
co
n
tr
o
ller
.
B
r
iq
u
ette
v
o
lu
m
e
i
s
d
eter
m
i
n
ed
b
y
t
h
e
f
o
r
m
u
la
[
2
,
13
].
Vo
lu
m
e
=
π
r
2
. t
(
1
)
Fig
u
r
e
3
.
Hea
ter
s
y
s
te
m
s
u
s
in
g
th
e
A
r
d
u
in
o
p
r
o
g
r
a
m
a
n
d
th
er
m
o
co
n
tr
o
ller
(
a)
,
an
d
m
o
ld
o
f
b
r
iq
u
ettes
w
i
t
h
h
ea
ter
(
b
)
.
B
io
-
b
r
iq
u
ette
w
h
ic
h
is
m
o
s
tl
y
p
r
o
d
u
ce
d
h
as
ab
o
v
e
1
0
0
0
g
/c
m
3
d
en
s
it
y
,
i.e
.
b
y
s
i
n
k
in
g
t
h
e
b
r
iq
u
ette
in
to
t
h
e
w
ater
f
o
r
q
u
alit
y
test
i
n
g
.
L
i
g
n
o
ce
llu
lo
s
ic
m
ater
ials
h
av
e
p
h
y
s
ical
u
p
p
er
d
en
s
it
y
li
m
it
o
f
1
5
0
0
g
/c
m
3
.
T
h
e
p
r
o
ce
s
s
u
s
i
n
g
h
i
g
h
p
r
ess
u
r
e,
e.
g
.
p
ellet
p
r
ess
es,
m
ec
h
an
ical
p
is
to
n
,
o
r
s
o
m
e
s
cr
e
w
ex
tr
u
d
er
s
,
m
ad
e
t
h
e
b
r
iq
u
ettes
co
m
p
ac
t
w
it
h
t
h
e
r
an
g
e
o
f
d
en
s
it
y
b
et
w
ee
n
1
2
0
0
to
1
4
0
0
g
/c
m
3
.
Me
an
w
h
i
le,
b
r
iq
u
ette
w
as
p
r
ess
ed
u
s
i
n
g
h
y
d
r
a
u
lic
p
is
to
n
to
g
ai
n
less
d
en
s
e
b
io
-
b
r
iq
u
ette
s
,
i.e
.
u
n
d
er
1
0
0
0
k
g
.
I
t
w
a
s
in
e
f
f
ec
tiv
e
to
p
r
o
d
u
ce
d
en
s
e
b
r
iq
u
ette
as
th
e
p
r
o
p
er
ties
o
f
co
m
b
u
s
tio
n
p
r
o
b
ab
ly
ca
m
e
u
p
[
14
]
.
I
n
th
is
s
t
u
d
y
,
th
e
d
en
s
it
y
w
a
s
ca
lcu
lated
u
s
i
n
g
t
h
e
f
o
llo
w
i
n
g
(
2
)
:
ρ
=
B
/ V
(
2
)
w
h
er
e
:
ρ
=
d
en
s
it
y
(
g
/c
m
3
)
B
=
in
itial
m
a
s
s
o
f
b
r
iq
u
et
te
(
g
)
V
=
b
r
iq
u
ette
v
o
lu
m
e
(
c
m
3
)
.
I
n
th
i
s
ca
s
e,
th
e
d
e
n
s
it
y
w
as
s
e
t a
t 0
.
8
g
/c
m
3
w
h
ile
th
e
b
r
iq
u
e
tte
m
as
s
(
B
)
w
as se
t a
t 5
0
.
3
g
.
3.
RE
SU
L
T
S
AND
D
I
SCU
SS
I
O
N
E
m
p
t
y
Fr
u
it
B
u
n
c
h
es
as
o
r
g
an
ic
m
ater
ial
h
a
s
a
b
asic
ch
ar
ac
ter
is
tic
in
t
h
e
f
o
r
m
o
f
p
h
y
s
ical
a
n
d
ch
e
m
ical
p
r
o
p
er
ties
.
T
h
e
p
h
y
s
ical
p
r
o
p
er
ties
an
d
ch
e
m
ical
p
r
o
p
er
ties
o
f
em
p
t
y
f
r
u
it
b
u
n
c
h
es
[
3
]
ca
n
b
e
s
ee
n
i
n
T
ab
le
1
.
Evaluation Warning : The document was created with Spire.PDF for Python.
I
SS
N
:
2252
-
8814
I
n
t J
A
d
v
A
p
p
l Sci
,
Vo
l.
9
,
No
.
3
,
Sep
tem
b
er
2020
:
19
2
–
2
0
0
196
T
ab
le
1
.
C
h
e
m
ical
co
m
p
o
s
i
tio
n
o
f
e
m
p
t
y
f
r
u
it b
u
n
c
h
es
f
ib
er
No
C
h
e
mi
c
a
l
C
o
m
p
o
n
e
n
t
s
C
o
mp
o
si
t
i
o
n
(
w
t
%)
1
L
i
g
n
i
n
1
5
-
17
2
C
e
l
l
u
l
o
s
e
3
6
-
42
3
H
e
mi
c
e
l
l
u
l
o
se
2
5
-
27
4
A
sh
0
.
7
-
6
T
h
is
r
esear
ch
is
ca
lled
as
b
io
m
as
s
b
r
iq
u
ettes
an
d
is
all
ab
o
u
t
a
co
n
v
er
s
io
n
p
r
o
ce
s
s
o
f
a
g
r
icu
l
tu
r
al
w
a
s
te
to
b
e
b
i
o
m
a
s
s
b
r
iq
u
et
te.
T
h
e
m
a
in
i
n
g
r
ed
ie
n
ts
o
f
em
p
t
y
f
r
u
it
b
u
n
c
h
e
s
ar
e
lig
n
in
,
ce
ll
u
lo
s
e,
an
d
h
e
m
icell
u
lo
s
e.
L
ig
n
i
n
is
a
n
at
u
r
al
p
o
l
y
m
er
th
at
h
as
th
e
m
ai
n
f
u
n
ctio
n
a
s
an
ad
h
esi
v
e
i
n
p
lan
t
la
y
er
s
.
L
ig
n
i
n
h
as
f
u
n
ctio
n
al
g
r
o
u
p
s
s
u
c
h
as
h
y
d
r
o
x
y
l,
ca
r
b
o
n
y
l
an
d
m
e
th
o
x
y
an
d
h
as
a
lo
w
s
o
l
u
b
ilit
y
to
w
a
ter
s
o
it
h
a
s
th
e
p
o
ten
tia
l
to
b
e
u
s
ed
as
a
n
b
in
d
er
.
E
v
er
y
m
ater
ial
t
h
at
co
n
tai
n
s
ce
l
lu
lo
s
e
an
d
li
g
n
ite
i
s
co
n
s
id
er
ed
s
u
i
tab
le
f
o
r
d
en
s
if
ica
tio
n
p
r
o
ce
s
s
.
T
h
is
r
esear
ch
w
as
m
ai
n
l
y
ab
o
u
t
c
o
n
v
er
ti
n
g
t
h
e
m
ater
ial
s
as
b
io
-
b
r
iq
u
ettes
u
tili
zi
n
g
w
a
s
tes o
f
e
m
p
t
y
f
r
u
it b
u
n
ch
e
s
to
g
et
ca
lo
r
if
ic
v
a
lu
e.
3
.
1
.
Ca
lo
rif
ic
v
a
lue
A
cc
o
r
d
in
g
to
T
ab
le
2
C
alo
r
if
ic
Val
u
e
is
o
n
e
o
f
th
e
f
u
e
l
ch
ar
ac
ter
is
tics
.
I
t
ca
n
b
e
d
ef
i
n
ed
as
th
e
en
er
g
y
p
er
k
g
i
t
d
is
b
u
r
s
e
s
w
h
e
n
it
is
b
u
r
n
t.
T
h
er
ef
o
r
e,
it
ca
n
b
e
u
til
ized
to
m
ea
s
u
r
e
th
e
co
m
p
eti
tiv
e
n
e
s
s
o
f
f
u
e
l
p
r
o
ce
s
s
ed
in
a
s
p
ec
if
ic
s
itu
atio
n
o
f
t
h
e
m
ar
k
et.
T
h
er
e
ar
e
s
o
m
e
o
th
er
f
ac
to
r
s
t
h
at
m
a
y
i
n
f
lu
e
n
ce
th
e
m
ar
k
et
v
al
u
e
s
u
c
h
as
b
u
r
n
in
g
c
h
ar
ac
ter
is
tic
s
an
d
ea
s
e
o
f
h
an
d
li
n
g
.
Ho
w
e
v
er
,
ca
lo
r
if
ic
v
alu
e
m
a
y
r
e
m
ai
n
b
ec
o
m
i
n
g
t
h
e
m
o
s
t
cr
itical
f
ac
to
r
a
n
d
it
s
h
o
u
ld
b
e
co
n
s
id
er
ed
w
h
i
le
c
h
o
o
s
in
g
th
e
i
n
p
u
t
o
f
r
a
w
m
ater
ials
[
12
,
14
]
.
T
ab
le
2
.
C
alo
r
if
ic
v
alu
e
s
o
f
t
h
e
r
a
w
m
a
ter
ials
M
a
t
e
r
i
a
l
s
C
a
l
o
r
i
f
i
c
V
a
l
u
e
s
B
a
g
a
sse
4
3
8
0
k
S
a
w
d
u
st
b
r
i
q
u
e
t
t
e
3
8
6
0
k
C
o
t
t
o
n
S
t
a
l
k
s
/
c
h
i
p
s
4
2
5
2
k
B
a
m
b
o
o
d
u
st
4
1
6
0
k
C
o
f
f
e
e
h
u
sk
4
0
4
5
k
T
o
b
a
c
c
o
w
a
st
e
2
9
1
0
k
T
e
a
w
a
st
e
4
2
3
7
k
P
a
d
d
y
st
r
a
w
3
4
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k
M
u
s
t
a
r
d
s
t
r
a
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4
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0
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k
W
h
e
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t
st
r
a
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4
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k
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n
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o
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4
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Ju
t
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st
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P
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t
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h
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R
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sk
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W
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h
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p
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k
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r
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n
d
n
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t
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e
l
l
4
5
2
4
k
E
m
p
t
y
Fr
u
it
B
u
n
c
h
es
f
ib
er
m
o
is
t
u
r
e
co
n
ten
t
g
r
ea
tl
y
d
et
er
m
in
e
s
th
e
q
u
alit
y
o
f
b
io
-
b
r
iq
u
ettes
p
r
o
d
u
ce
d
.
B
io
-
b
r
iq
u
ette
w
i
th
a
lo
w
w
ater
co
n
ten
t
w
i
ll
p
r
o
d
u
ce
h
i
g
h
h
ea
t
v
alu
e
s
,
as
it
is
p
r
o
d
u
ce
d
f
r
o
m
a
t
y
p
e
o
f
f
ib
er
th
at
h
as
a
lo
w
m
o
is
t
u
r
e
co
n
ten
t.
I
n
th
is
ca
s
e
,
t
h
e
h
ig
h
er
t
h
e
w
ater
co
n
te
n
t
o
f
b
r
iq
u
ettes,
t
h
e
lo
w
er
th
e
ca
lo
r
if
ic
v
al
u
e
i
s
.
T
h
is
i
s
b
ec
au
s
e
t
h
e
g
en
er
ated
h
ea
t
f
ir
s
t
u
s
ed
to
ev
ap
o
r
ate
w
ater
i
n
t
h
e
f
ib
er
b
ef
o
r
e
p
r
o
d
u
cin
g
h
ea
t
t
h
at
ca
n
b
e
u
s
ed
as
h
ea
t
co
m
b
u
s
tio
n
.
I
n
o
th
er
w
o
r
d
s
,
th
e
w
ater
co
n
te
n
t
is
d
ir
ec
tly
r
elate
d
to
th
e
h
ea
ti
n
g
v
al
u
e.
T
h
e
ca
lo
r
if
ic
v
al
u
e
d
eter
m
i
n
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al
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etter
q
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Hig
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ca
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h
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o
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th
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s
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f
icatio
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m
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a
n
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m
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p
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ic
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t
h
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i
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elati
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ar
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lu
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r
a
w
m
ater
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[
15
]
.
T
h
e
ca
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r
if
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v
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test
is
s
h
o
w
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in
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r
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ig
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,
Evaluation Warning : The document was created with Spire.PDF for Python.
I
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t J
A
d
v
A
p
p
l Sci
I
SS
N:
2
2
5
2
-
8814
E
ffect
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lity o
f b
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ased
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u
r
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ap
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u
r
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5
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ater
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er
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ater
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ax
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m
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ater
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r
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ettes,
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ater
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f
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ates
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ater
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in
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ettes,
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g
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er
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f
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t
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b
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tte.
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t
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;
th
i
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ec
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ca
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[
16
]
.
T
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g
r
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ter
t
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r
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co
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b
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b
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n
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m
ater
ial,
t
h
e
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g
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er
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.
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h
e
a
m
o
u
n
t
o
f
c
h
ar
co
al
in
g
r
ap
h
o
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Fi
g
u
r
e
5
p
r
o
d
u
ce
s
th
e
h
i
g
h
est
le
v
el
o
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ch
ar
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al
at
a
m
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m
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e
o
f
2
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º
C
w
it
h
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v
al
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e
o
f
4
9
.
4
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w
h
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t
lev
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o
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s
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m
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at
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e
o
f
1
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0
º
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w
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v
alu
e
o
f
1
6
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h
is
is
b
ec
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s
e
t
h
e
h
ig
h
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te
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at
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r
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v
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s
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ig
h
le
v
els
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ch
ar
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al.
Hi
g
h
le
v
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l
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ce
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ig
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er
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t
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e
s
.
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i
s
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m
ai
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g
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ar
t
o
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e
co
m
b
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s
s
w
h
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h
a
s
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o
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en
t
o
f
ca
r
b
o
n
.
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h
e
m
ai
n
ele
m
e
n
t
o
f
ash
is
s
ilica
;
a
n
d
its
e
f
f
ec
t
is
n
o
t
g
o
o
d
o
n
t
h
e
h
ea
t
v
al
u
e
p
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d
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ce
d
.
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n
t
h
is
ca
s
e
,
th
e
h
ig
h
er
t
h
e
as
h
co
n
ten
t,
t
h
e
lo
w
er
t
h
e
q
u
al
it
y
o
f
b
r
iq
u
et
tes
as
t
h
e
h
i
g
h
a
s
h
co
n
te
n
t
c
an
r
ed
u
ce
t
h
e
h
ea
t
v
alu
e.
O
n
as
h
co
n
te
n
t
tes
tin
g
,
b
r
iq
u
ettes
p
r
o
d
u
ce
d
a
h
ig
h
a
s
h
co
n
te
n
t
o
f
1
2
.
2
%
at
a
m
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ld
te
m
p
er
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e
o
f
2
5
0
º
C
,
an
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o
n
l
y
p
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d
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e
lo
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t
o
f
5
.
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at
a
te
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r
e
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f
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5
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º
C
.
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y
i
n
cr
ea
s
i
n
g
th
e
te
m
p
er
atu
r
e
o
f
t
h
e
b
r
iq
u
et
te,
th
er
e
i
s
a
n
i
n
cr
ea
s
e
i
n
t
h
e
a
m
o
u
n
t
o
f
as
h
i
n
th
e
b
r
iq
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ette
.
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h
is
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ill
h
a
v
e
a
n
i
m
p
ac
t o
n
t
h
e
q
u
alit
y
o
f
b
r
iq
u
ettes,
esp
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y
o
n
ca
lo
r
if
ic
v
alu
es.
Fig
u
r
e
5
.
Gr
ap
h
o
f
r
elatio
n
b
etw
ee
n
w
ater
,
as
h
,
ch
ar
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al
co
n
t
en
ts
v
s
m
o
ld
te
m
p
er
at
u
r
e
Evaluation Warning : The document was created with Spire.PDF for Python.
I
SS
N
:
2252
-
8814
I
n
t J
A
d
v
A
p
p
l Sci
,
Vo
l.
9
,
No
.
3
,
Sep
tem
b
er
2020
:
19
2
–
2
0
0
198
3
.
2
.
B
io
-
briqu
et
t
e
co
m
bu
s
t
io
n t
est
On
e
o
f
t
h
e
m
ai
n
v
ar
iab
les
in
a
b
io
-
b
r
iq
u
ette
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s
to
o
b
t
ain
t
h
e
m
a
x
i
m
u
m
ac
tiv
a
tio
n
ti
m
e
f
o
r
a
co
m
b
u
s
tio
n
p
r
o
ce
s
s
s
o
t
h
at
ec
o
n
o
m
icall
y
t
h
e
v
al
u
e
w
il
l
b
e
b
en
ef
ic
ial
f
o
r
th
e
u
s
er
.
Fig
u
r
e
6
in
d
icate
s
t
h
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t
th
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i
g
n
itio
n
/co
m
b
u
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o
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e
last
s
lo
n
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er
in
a
b
io
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b
r
iq
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e
t
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a
m
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le
at
a
m
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te
m
p
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at
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r
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f
1
5
0
º
C
w
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ti
m
e
o
f
1
1
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3
m
i
n
u
tes.
Me
a
n
w
h
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th
e
f
aste
s
t
b
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b
r
iq
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e
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s
a
m
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le
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g
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o
f
f
ir
e
in
m
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ld
te
m
p
er
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r
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b
r
iq
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ettes
is
2
5
0
º
C
w
it
h
a
tim
e
o
f
6
.
3
m
i
n
u
tes.
T
h
e
h
i
g
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e
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th
e
h
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g
te
m
p
er
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r
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g
i
v
e
n
,
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e
b
io
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b
r
iq
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ett
e
ac
tiv
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ti
m
e
w
ill also
e
x
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er
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ce
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a
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ter
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lack
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ts
.
Fig
u
r
e
6
.
Gr
ap
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o
f
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e
r
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n
b
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w
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n
ti
m
e
vs
m
o
l
d
tem
p
er
at
u
r
e
T
h
e
r
esu
lts
o
f
t
h
e
co
m
b
u
s
tio
n
test
i
n
d
icate
t
h
at
t
h
e
b
io
-
b
r
iq
u
ette
s
a
m
p
le
i
s
b
u
r
n
ed
an
d
ta
k
es
±
1
5
to
2
0
s
ec
o
n
d
s
s
o
th
at
t
h
e
s
a
m
p
le
e
m
it
s
f
ir
e
u
n
til
it
b
u
r
n
s
co
m
p
l
etel
y
.
B
io
-
b
r
iq
u
ette
s
at
m
o
ld
t
e
m
p
er
atu
r
es
o
f
2
5
0
º
C
w
en
t
t
h
r
o
u
g
h
f
aster
co
m
b
u
s
tio
n
p
r
o
ce
s
s
e
s
w
h
en
co
m
p
ar
ed
to
h
ea
tin
g
te
m
p
er
atu
r
e
s
at
2
0
0
º
C
an
d
1
5
0
º
C
.
I
t
ca
n
b
e
i
n
d
icate
d
t
h
at
at
a
m
o
ld
te
m
p
er
atu
r
e
o
f
2
5
0
º
C
th
e
q
u
alit
y
o
f
th
e
f
ib
er
h
as
u
n
d
er
g
o
n
e
d
r
y
i
n
g
a
t
s
u
c
h
h
ig
h
te
m
p
er
at
u
r
es
s
o
t
h
at
th
e
f
ib
er
i
s
s
li
g
h
tl
y
c
h
ar
r
ed
ar
o
u
n
d
t
h
e
o
u
ter
s
id
e.
R
es
u
lt
o
f
c
o
m
b
u
s
t
io
n
o
f
b
io
-
b
r
iq
u
ette
s
a
m
p
le
s
is
s
h
o
w
n
i
n
Fig
u
r
e
7
.
Fig
u
r
e
7
.
B
u
r
n
in
g
t
h
e
s
a
m
p
le
at
ea
ch
te
m
p
er
at
u
r
e,
1
5
0
º
C
(
a
)
,
2
0
0
º
C
(
a)
,
an
d
2
5
0
º
C
(
c
)
I
n
th
e
b
r
iq
u
ette
i
g
n
itio
n
te
s
t,
t
h
e
r
esu
lted
av
er
ag
e
f
ir
e
h
a
s
a
g
o
o
d
ig
n
it
io
n
an
d
p
r
o
d
u
ce
s
a
lar
g
e
f
ir
e.
Fu
r
t
h
er
m
o
r
e,
t
h
er
e
is
also
th
e
b
u
r
n
i
n
g
o
f
b
l
u
e
f
la
m
e
in
all
th
r
ee
s
a
m
p
le
s
as
s
h
o
w
n
i
n
t
h
e
a
r
r
o
w
,
ev
e
n
t
h
o
u
g
h
th
er
e
is
n
o
s
ig
n
i
f
ica
n
t
b
lu
e
f
la
m
e
p
r
o
d
u
ce
d
.
T
h
e
b
r
iq
u
ette
p
r
o
ce
s
s
is
also
h
i
g
h
l
y
a
f
f
e
cted
b
y
t
h
e
s
ize
o
f
f
r
ac
tio
n
.
I
n
t
h
is
ca
s
e,
it
n
ee
d
s
h
i
g
h
er
co
m
p
ac
ti
n
g
p
o
w
er
f
o
r
co
ar
s
er
f
r
ac
tio
n
o
f
b
r
i
q
u
ette.
B
ig
g
er
s
ize
o
f
f
r
ac
tio
n
w
ill
d
ec
r
ea
s
e
th
e
f
o
r
ce
o
f
b
in
d
in
g
co
n
tain
ed
in
t
h
e
m
ater
ials
.
As
a
r
esu
lt,
d
ec
a
y
p
r
o
ce
s
s
w
il
l
b
e
f
o
u
n
d
f
aster
b
y
b
u
r
n
in
g
i
t
an
d
i
t
is
co
n
s
id
er
ed
a
d
is
ad
v
a
n
ta
g
e.
B
ig
g
er
s
ize
o
f
f
r
ac
tio
n
i
n
cr
ea
s
es
t
h
e
co
m
p
ac
ti
n
g
p
r
ess
u
r
e
an
d
lo
w
er
s
th
e
q
u
alit
y
o
f
b
r
iq
u
ette.
On
th
e
o
t
h
er
h
an
d
,
s
m
aller
s
ize
o
f
f
r
ac
tio
n
b
r
in
g
s
an
ad
v
a
n
tag
e
in
t
h
e
d
r
y
in
g
p
r
o
ce
s
s
[
17
]
.
I
n
th
is
ca
s
e,
t
h
e
d
r
y
in
g
p
r
o
ce
s
s
en
d
s
f
a
s
ter
y
et
ac
h
iev
e
s
b
etter
d
r
y
i
n
g
q
u
alit
y
.
Hen
ce
,
t
h
e
m
ater
ial
s
m
u
s
t
b
e
s
et
at
a
s
u
i
tab
le
s
iz
e
o
f
f
r
ac
ti
o
n
an
d
d
r
ied
to
a
ce
r
tai
n
m
o
i
s
tu
r
e
co
n
te
n
t
b
e
f
o
r
e
co
n
d
u
cti
n
g
t
h
e
b
r
iq
u
ette
p
r
o
ce
s
s
[
18
].
Evaluation Warning : The document was created with Spire.PDF for Python.
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199
4.
CO
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SI
O
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h
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s
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f
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p
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t b
y
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cin
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b
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iq
u
ette
p
r
o
d
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cts
u
s
ed
b
y
t
h
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co
m
m
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y
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h
e
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es
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lt
s
s
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at
t
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t
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ap
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ted
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tin
g
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e
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n
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ig
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est
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m
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f
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f
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6
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e
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w
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ette
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ith
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t
in
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v
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s
eq
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i
v
ale
n
t
to
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b
r
iq
u
ettes.
ACK
NO
WL
E
D
G
M
E
NT
S
T
h
e
au
th
o
r
s
w
o
u
ld
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g
r
atit
u
d
e
to
th
e
s
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p
er
v
is
o
r
s
,
Ag
r
o
in
d
u
s
tr
y
L
ab
o
r
ato
r
y
o
f
An
d
alas
U
n
i
v
er
s
it
y
,
an
d
L
ab
o
r
ato
r
y
o
f
Me
ch
a
n
ical
E
n
g
i
n
ee
r
i
n
g
Dep
ar
t
m
en
t
o
f
I
n
s
tit
u
t
T
ek
n
o
lo
g
i
P
ad
an
g
(
I
T
P
)
.
RE
F
E
R
E
NC
E
S
[1
]
Z.
He
lw
a
n
i,
e
t
a
l
.
,
“
Ef
f
e
c
t
o
f
p
ro
c
e
ss
v
a
riab
les
o
n
t
h
e
c
a
lo
rif
ic
v
a
lu
e
a
n
d
c
o
m
p
re
ss
iv
e
stre
n
g
th
o
f
th
e
b
ri
q
u
e
tt
e
s
m
a
d
e
f
ro
m
h
ig
h
m
o
istu
re
EF
B,
”
I
OP
Co
n
f
.
S
e
rie
s: M
a
ter
ia
ls
S
c
ien
c
e
a
n
d
En
g
in
e
e
rin
g
,
v
o
l
.
3
4
5
,
p
p
.
0
1
2
0
2
0
,
2
0
1
8
.
[2
]
H.
No
f
riad
y
,
e
t
a
l
.
,
“
Eff
e
c
t
o
f
B
in
d
e
rs
o
n
EF
B
Bio
-
b
ri
q
u
e
tt
e
s
o
f
F
u
e
l
Ca
lo
rif
ic
V
a
lu
e
,”
IJ
AS
EIT
J
o
u
rn
a
l
,
v
o
l.
8
n
o.
4
,
p
p
.
1
0
7
1
-
1
0
7
6
,
2
0
1
8
.
[3
]
M.
Ku
m
a
r,
e
t
a
l
.
,
“
Bio
m
a
ss
b
riq
u
e
tt
e
p
r
o
d
u
c
ti
o
n
:
A
p
ro
p
a
g
a
ti
o
n
o
f
n
o
n
-
c
o
n
v
e
n
ti
o
n
tec
h
n
o
lo
g
y
a
n
d
f
u
tu
re
o
f
p
o
ll
u
ti
o
n
f
re
e
th
e
rm
a
l
e
n
e
rg
y
so
u
rc
e
s
,
”
(
AJER)
,
v
o
l.
0
4
,
p
p
.
44
-
50
,
2
0
1
5
.
[4
]
H.
No
f
riad
y
,
e
t
a
l
.
,
“
Ef
f
e
c
t
o
f
p
a
rti
c
les
siz
e
o
n
EF
B
Bi
o
-
b
riq
u
e
tt
e
s
o
f
c
a
lo
rif
ic
v
a
lu
e
,”
J
T
M
.
v
o
l.
7
,
n
o.
1
,
p
p
.
5
6
-
6
2
,
2
0
1
7
.
[5
]
P
.
W
il
a
ip
o
n
,
“
T
h
e
e
ffe
c
ts
o
f
b
riq
u
e
tt
i
n
g
p
re
ss
u
re
o
n
b
a
n
a
n
a
-
p
e
e
l
b
riq
u
e
tt
e
a
n
d
t
h
e
b
a
n
a
n
a
w
a
s
te
in
N
o
rth
e
r
n
T
h
a
il
a
n
d
,
”
Ame
ric
a
n
J
o
u
rn
a
l
o
f
A
p
p
li
e
d
S
c
ien
c
e
s
,
v
o
l.
6
,
n
o
.
1
,
p
p
.
1
6
7
-
1
7
1
,
2
0
0
9
.
[6
]
H.
M
.
F
a
iza
l,
e
t
a
l
.
,
“
Re
v
ie
w
o
n
d
e
n
sif
ica
ti
o
n
o
f
p
a
lm
r
e
sid
u
e
s
a
s
a
tec
h
n
iq
u
e
f
o
r
b
io
m
a
ss
e
n
e
rg
y
u
ti
li
z
a
ti
o
n
,
”
J
.
T
e
k
n
o
l
o
g
i
.
v
o
l.
7
8
,
n
o
.
9
-
2
,
p
p
.
9
-
1
8
,
2
0
1
6
.
[7
]
H.
Dje
n
i,
“
En
g
in
e
e
rin
g
o
f
w
o
o
d
p
e
ll
e
t
m
a
k
in
g
a
n
d
tes
ti
n
g
re
su
lt
s,”
Fo
re
st
Pro
d
u
c
ts
Res
e
a
rc
h
J
o
u
rn
a
l
,
v
o
l
.
3
0
,
n
o
.
2
,
p
p
.
1
4
4
-
1
5
4
,
2
0
1
2
.
[8
]
R.
Yu
li
e
t
a
l.
,
“
Ef
fe
c
t
o
f
te
m
p
e
ra
tu
re
a
n
d
c
o
n
c
e
n
tratio
n
o
f
a
d
h
e
siv
e
s
o
n
t
h
e
c
h
a
ra
c
teristics
o
f
b
io
a
ra
n
g
b
riq
u
e
tt
e
s
m
a
d
e
f
ro
m
p
a
l
m
o
il
e
m
p
t
y
f
ru
it
b
u
n
c
h
e
s b
y
p
y
ro
l
y
sis p
ro
c
e
ss
(in
B
a
h
a
sa
),
”
Ko
n
v
e
rs
i
,
v
o
l.
4
,
n
o
.
2
,
p
p
.
1
6
-
2
2
,
2
0
1
5
.
[9
]
F
.
Ha
sa
n
M
o
h
d
.
e
t
a
l.
,
“
Ch
a
ra
c
teristi
c
s
o
f
b
in
d
e
rles
s
p
a
lm
b
io
m
a
s
s
b
riq
u
e
tt
e
s
w
it
h
v
a
rio
u
s
p
a
rti
c
le
siz
e
s,”
J
u
rn
a
l
T
e
k
n
o
lo
g
i
,
v
o
l.
7
7
,
n
o
.
8
,
p
p
.
1
-
5
,
2
0
1
5
.
[1
0
]
S
.
Da
n
a
n
g
e
t
a
l
.
,
“
Ch
a
ra
c
teristics
o
f
b
riq
u
e
tt
e
s
f
ro
m
se
n
g
o
n
w
o
o
d
p
r
o
c
e
ss
in
g
wa
ste
b
y
h
o
t
p
rin
t
m
e
th
o
d
,
”
Pro
c
e
e
d
in
g
s
o
f
t
h
e
n
a
ti
o
n
a
l
se
mi
n
a
r
o
n
sc
ien
c
e
&
te
c
h
n
o
lo
g
y
a
p
p
l
ica
ti
o
n
s III
, A
-
3
9
4
-
A
4
0
0
,
2
0
1
2
.
[1
1
]
A
.
B.
Na
srin
,
e
t
a
l
.
,
“
Oil
P
a
lm
Bio
m
a
ss
a
s
P
o
te
n
ti
a
l
S
u
b
stit
u
ti
o
n
Ra
w
M
a
teria
ls
f
o
r
Co
m
m
e
r
c
ial
Briq
u
e
tt
e
s
Bio
m
a
ss
P
ro
d
u
c
ti
o
n
,
”
Ame
ric
a
n
J
o
u
rn
a
l
o
f
A
p
p
l
ied
S
c
ien
c
e
s
,
v
o
l.
5
,
n
o
.
3
,
p
p
.
1
7
9
-
1
8
3
,
2
0
0
8
.
[1
2
]
D.
Ca
tt
a
n
e
o
,
“
Bri
q
u
e
tt
i
n
g
-
a
f
o
rg
o
tt
e
n
o
p
p
o
rt
u
n
it
y
,
”
W
o
o
d
En
e
rg
y
,
T
h
e
Un
ive
rs
it
y
o
f
Bre
sc
ia
,
2
0
0
3
.
[1
3
]
H.
M
.
F
a
iza
l,
e
t
a
l
.
,
“
Re
v
ie
w
o
n
d
e
n
sif
ica
ti
o
n
o
f
p
a
lm
r
e
sid
u
e
s
a
s
a
tec
h
n
iq
u
e
f
o
r
b
io
m
a
ss
e
n
e
rg
y
u
ti
li
z
a
ti
o
n
,
”
J
.
T
e
k
n
o
l
o
g
i
,
v
o
l.
7
8
,
n
o
.
9
-
2
,
p
p
.
9
-
1
8
,
2
0
1
6
.
[1
4
]
K.
Ba
sa
r,
e
t
a
l
.
,
“
F
re
q
u
e
n
c
y
a
n
d
tem
p
e
ra
tu
re
-
d
e
p
e
n
d
e
n
t
o
n
c
o
n
d
u
c
ti
v
it
y
f
ro
m
su
p
e
rio
n
ic
c
o
n
d
u
c
t
in
g
g
las
s
(Ag
I)
x
(
A
g
P
O
3
)
1
-
x
,
”
Pro
c
e
e
d
in
g
s
o
f
t
h
e
In
ter
n
a
ti
o
n
a
l
Co
n
fer
e
n
c
e
o
n
M
a
t
h
e
ma
ti
c
s
a
n
d
N
a
t
u
ra
l
S
c
ien
c
e
,
p
p
.
8
8
1
,
2
0
0
6
.
[1
5
]
A
.
Ku
rn
iaw
a
n
,
“
A
n
a
l
y
s
is
o
f
Co
m
b
u
stio
n
C
h
a
ra
c
teristics
o
f
P
a
lm
Oil
In
d
u
str
ial
W
a
ste
Bri
q
u
e
tt
e
V
a
ry
in
g
T
e
m
p
e
r
a
tu
re
A
d
h
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siv
e
s
a
n
d
3
0
0
°
C
W
a
ll
F
u
rn
a
c
e
s,
4
0
0
°
C
a
n
d
5
0
0
°
C
He
a
t
F
lu
x
M
e
th
o
d
Us
in
g
Co
n
sta
n
t
(Hf
c
)
"
2
0
1
5
.
[1
6
]
M
.
Erv
a
n
d
o
,
“
Eff
e
c
t
o
f
m
o
ld
tem
p
e
r
a
tu
re
v
a
riatio
n
s
o
n
t
h
e
c
h
a
ra
c
ter
isti
c
s
o
f
se
n
g
o
n
w
o
o
d
b
riq
u
e
tt
e
s
o
n
c
o
m
p
re
ss
io
n
p
re
ss
u
re
o
f
6
0
0
p
sig
(in
B
a
h
a
sa
),
”
2
0
1
3
,
On
l
in
e
[
A
v
a
il
a
b
le]
:
h
tt
p
s:/
/l
ib
.
u
n
n
e
s.a
c
.
id
/
1
7
9
9
2
/
1
/5
2
0
1
4
0
8
0
7
7
.
p
d
f
.
[1
7
]
K.
Ja
a
n
,
e
t
a
l
.
,
“
De
term
in
a
ti
o
n
o
f
p
h
y
sic
a
l,
m
e
c
h
a
n
ica
l
a
n
d
b
u
r
n
in
g
c
h
a
ra
c
teristics
o
f
p
o
ly
m
e
ric
w
a
st
e
m
a
teria
l
b
riq
u
e
tt
e
s,”
Esto
n
ia
n
J
o
u
rn
a
l
o
f
En
g
i
n
e
e
rin
g
,
v
o
l.
1
6
,
n
o
.
4
,
p
p
.
3
0
7
–
3
1
6
,
2
0
1
0
.
[1
8
]
C.
A
n
tw
i
-
Bo
a
sia
k
o
a
n
d
B.
B.
A
c
h
e
a
a
m
p
o
n
g
,
“
S
tren
g
th
p
ro
p
e
rti
e
s
a
n
d
c
a
lo
rifi
c
v
a
lu
e
s
o
f
sa
w
d
u
st
-
b
ri
q
u
e
tt
e
s
a
s
w
o
o
d
-
re
sid
u
e
e
n
e
rg
y
g
e
n
e
ra
ti
o
n
so
u
rc
e
f
ro
m
tro
p
ica
l
h
a
rd
w
o
o
d
s
o
f
d
iff
e
re
n
t
d
e
n
siti
e
s,
b
io
m
a
ss
a
n
d
b
io
e
n
e
rg
y
,
”
v
o
l.
8
5
,
p
p
.
1
4
4
-
1
5
2
,
2
0
1
6
.
Evaluation Warning : The document was created with Spire.PDF for Python.
I
SS
N
:
2252
-
8814
I
n
t J
A
d
v
A
p
p
l Sci
,
Vo
l.
9
,
No
.
3
,
Sep
tem
b
er
2020
:
19
2
–
2
0
0
200
B
I
O
G
RAP
H
I
E
S O
F
AUTH
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RS
C
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m
in
g
.
Evaluation Warning : The document was created with Spire.PDF for Python.