Chemical and Energetic Characterization of the Wood of Prosopis laevigata: Chemical and Thermogravimetric Methods

Diverse methodologies exist to determine the chemical composition, proximate analysis, and calorific value of biomass. Researchers select and apply a specific methodology according to the lignocellulosic material they study and the budgetary resources available. In this project, we determined the primary chemical constitution and proximate analysis of Prosopis laevigata (Humb. & Bonpl.) Jonhst wood using a traditional chemical method and a novel procedure based on the deconvolution of the DTG signal produced by TGA. The highest calorific value was verified using a calorimetric pump based on mathematical models. We also conducted elemental analysis and a microanalysis of ash, and applied Fourier transform infrared spectroscopic analysis (FT-IR). The means of the results obtained by the chemical method and TGA-DTG, respectively, were: hemicelluloses 7.36%-(8.72%), cellulose 48.28%-(46.08%), lignin 30.57%-(32.44%), extractables 13.53%-(12.72%), moisture 2.03%-(4.96%), ash 1.77%-(1.90%), volatile matter 75.16%-(74.14%), and fixed carbon 23.05%-(18.93%). The procedure with the calorimetric pump generated a calorific value above 20.16 MJ/kg. The range generated by the various models was 18.23-21.07 MJ/kg. The results of the elemental analysis were: carbon 46.4%, hydrogen 6.79%, oxygen 46.43%, nitrogen 0.3%, and sulfur 0.5%. The microanalysis of ash identified 18 elements. The most abundant ones were potassium > calcium > sodium. Based on the infrared spectrum (FT-IR) of Prosopis laevigata wood, we detected the following functional groups: OH, C-H, C=O, CH2, CH3, C-O-C, C-OH, and C4-OH. Our conclusion is that the TGA-DTG method made it possible to obtain results in less time with no need for the numerous reagents that chemical procedures require. The calorific value of P. laevigata wood is higher than the standards. Finally, according to our results, proximate analysis provides the best model for calculating calorific value.