Scallion (state: s)

Material type: Food

Exergy values

Method	Minimum / kJ/kg	Mean / kJ/kg	Maximum / kJ/kg
heating values: Huang et al (2016) HHV	19769.2	19769.2	19769.2
heating values: Song et al (2012) HHV	18890.0	18890.0	18890.0
heating values: Zhang et al (2016) HHV	19106.2	19106.2	19106.2
ultimate: Hongliang et al (2017)	20614.9	20614.9	20614.9
ultimate: Shieh & Fan (1982)	19471.8	19471.8	19471.8
ultimate: Song et al (2012)	20792.0	20792.0	20792.0
ultimate: Stepanov (1995)	18901.5	18901.5	18901.5

Composition

No substance composition data.

Proximate analysis

No proximate analysis data.

Ultimate analysis

Component	Wt %
Ash	0.00
C	48.12
O	41.74
H	6.27
N	3.09
S	0.78
Cl	0.00

Reference: (Eboh, et al., 2016)

Heating values

Heating value	kJ/kg
HHV	18042.0
LHV	None

Reference: (Eboh, et al., 2016)