Some features of the oil shale and oil shale kerogen bitumens of Pula (Hungary)
In favour of determining the soluble organic matter of the oil shale of Pulá according to the main chemical groups, bitumens were destructed to fractions by means of column chromatography, and each fraction was analyzed by infrared spectroscopy and C-H analysis, respectively. Similarly, the analysis...
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| Dokumentumtípus: | Cikk |
| Megjelent: |
University of Szeged, Department of Mineralogy, Geochemistry and Petrology
Szeged
1979
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| Sorozat: | Acta mineralogica-petrographica
24 No. 1 |
| Kulcsszavak: | Kőzettan, Ásványtan, Földtan |
| Tárgyszavak: | |
| Online Access: | http://acta.bibl.u-szeged.hu/24647 |
| Tartalmi kivonat: | In favour of determining the soluble organic matter of the oil shale of Pulá according to the main chemical groups, bitumens were destructed to fractions by means of column chromatography, and each fraction was analyzed by infrared spectroscopy and C-H analysis, respectively. Similarly, the analysis of the soluble organic matter formed from the kerogen concentrate accumulated physically from the oil shale under thermal treatment,, was also carried out. It is characteristic of all samples that these consist of oxygen-containing compounds, e.g. carbon-acid esthers, ketons and alcohols. Further, the long straight-chain hydrocarbons occur first of all in the hexane fractions in different quantities while the salts of carbon acid are contained mainly by the methanol fractions. The original bitumen of the oil shale and the bitumen formed from kerogen concentrate after thermal treatment show the most striking difference that in the latter one aromatic compounds of small quantities are found while in the oil shale bitumens these are absent. To decide whether these 1 aryl compounds were formed from the alkyl and cycloalkyl compounds due to the catalytic effect of clay minerals or were released from the kerogen matrix, or both effects play predominant role in the formation, further investigations are in progress. |
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| Terjedelem/Fizikai jellemzők: | 113-124 |
| ISSN: | 0365-8066 |