共查询到19条相似文献,搜索用时 265 毫秒
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1前言运城盐湖系硫酸盐型盐湖,主要盐类是硫酸钠,氯化钠和硫酸镁,多年来,由于单产硫酸钠,使镁盐逐年富集,直接影响着硫酸钠的产量和质量,为解决此问题,利用盐湖卤水(产硫酸钠母液)与硫氢化钠反应产生硫化氢气体来制取硫晚,同时付产氢氧化镁悬浮液。由于氢氧化镁颗粒细小,过滤速度很慢,若将氢氧化镁悬浮液直接过滤洗涤,难以实现工业化生产,若不加以利用,不仅会污染盐湖,而且也影响着硫晚的经济效益,因此我们探讨氢氧化镁悬浮液的加工利用势在必行,从而为运城盐湖卤水综合利用打开局面。2反应原理由于氢氧化镁悬浮液的主要… 相似文献
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利用盐湖卤水制备高纯超细氢氧化镁 总被引:2,自引:1,他引:1
文章探索以吉兰泰盐湖卤水的沉淀镁泥为镁源,制备高纯、超细氢氧化镁的工艺条件.考察了操作条件对沉淀镁泥酸化提镁、酸浸液净化除钙效率的影响.实验结果表明,以净化后的酸浸液为镁源,以氨水为沉淀剂,添加分散剂PEG2000,并采用适宜工艺条件,可制备超细氢氧化镁粉体.对所得氢氧化镁样品用X射线粉末衍射仪和透射电子显微镜进行形貌、物相和纯度的表征,采用HG/T3607-2000标准中的方法对氢氧化镁样品进行主要成分及含量分析,结果表明,氢氧化镁样品为多边形片状,分散性较好,平均粒径为89.5nm,纯度达到了HG/T3607-2000标准. 相似文献
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石灰法生产氢氧化镁工艺研究 总被引:1,自引:0,他引:1
研究以南风集团现有卤水和石灰为原料生产氢氧化镁,同时副产氯化钙和氯化钠的方法.工艺条件为:石灰的消化温度80℃~90℃,消化时间30 min~40 min,反应温度70℃~80℃,加料速度约60 mL/min,反应时间1 h,洗水量为氢氧化镁质量的30倍.生产的氢氧化镁纯度达98%以上,反应后的母液经过蒸发,所得产品氯化钠纯度可达99%,二水氯化钙纯度可达74%,这样的卤水每4.5 m3 可生产1 t氢氧化镁,副产二水氯化钙约2.5 t,氯化钠约0.06 t. 相似文献
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对运城盐湖卤水提澳进行研究,通过比较采用空气吹出酸法吸收进行提澳,提溴后的卤水再进行无机盐的生产,该项目为运城盐湖资源的综合利用提供了新思路. 相似文献
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对运城盐湖卤水提澳进行研究,通过比较采用空气吹出酸法吸收进行提澳,提溴后的卤水再进行无机盐的生产,该项目为运城盐湖资源的综合利用提供了新思路. 相似文献
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盐湖镁资源制取氢氧化镁的研究进展 总被引:2,自引:1,他引:1
综述了我国盐湖镁资源特点,利用盐湖镁资源开发氢氧化镁和氢氧化镁晶须,既可获得巨大经济效益,又可治理氯化镁老卤造成的危害与污染。结合国内外盐湖资源开发利用实际和目前的研究情况,介绍盐湖镁资源开发氢氧化镁的主要生产工艺。 相似文献
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以海水淡化获得的浓盐水为原料,进行石灰法制备氢氧化镁的实验研究。通过单因素实验和正交实验,考察了反应陈化时间、Ca(OH)2与Mg2+摩尔比、Ca(OH)2加料速率和反应器搅拌速率对氢氧化镁纯度及钙含量的影响,优化了反应条件。实验结果表明,影响氢氧化镁纯度及钙含量的各因素大小依次为:Ca(OH)2与Mg2+摩尔比、Ca(OH)2加料速率、反应陈化时间。并确定了氢氧化镁制备的优化条件为:Ca(OH)2与Mg2+摩尔比0.9、Ca(OH)2的加料速率10 mmol/min,反应陈化时间120 min。 相似文献
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The impact of 2 different brines on the palatability and tenderness of select beef strip loin steaks was evaluated. Brines were differentiated by the type of alkaline agent, 4.5% sodium-based phosphate (control brine; CON) or 1% ammonium hydroxide (ammonium hydroxide treatment; AHT), incorporated into the formula. Injected steaks were placed in high oxygen (80% O(2)/20% CO(2)) MAP, stored 4 d at 4 °C in dark storage to simulate transportation, and then placed in retail display. Steaks were selected randomly on day 0, 7, and 14 retail display to measure pH, cook loss, shear force, and sensory characteristics. The pH for AHT steaks (pH 5.96) was slightly higher than CON steaks (pH 5.86; P < 0.05). Cook loss was lower (21%) for CON than AHT steaks (23%). There was neither a treatment nor day effect on tenderness as measured by Warner-Braztler shear force (P > 0.05). Sensory evaluation indicated that on day 0, retail display the initial juiciness, sustained juiciness, tenderness 1st impression, tenderness overall impression, and connective tissue in AHT steaks was not different from CON steaks (P > 0.05). A day effect (decrease) for those sensory parameters was observed only for sustained juiciness (P < 0.05). AHT steaks were rated higher in cooked beef flavor while CON steaks were higher in peppery and salty flavor. There was no difference in soapy and ammonia intensity between treatments. Results indicated that despite lower performance in cook loss the replacement of 4.5% sodium-based phosphate in a meat injection brine with 1% ammonium hydroxide produced a beef loin steak with comparable tenderness and palatability. Practical Application: The research in this study compares steaks that have been injected with a commercial brine formulated with sodium phosphates to steaks that have been injected with a brine where the sodium phosphate in the formulation was replaced with 1% ammonium hydroxide. Ammonium hydroxide is an USDA-FSIS approved ingredient in brines injected into fresh meats. Successful replacement of sodium phosphate with ammonium hydroxide would allow processors to significantly reduce the sodium content of injected fresh meat. 相似文献
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卷烟纸中Mg(OH)2-CaCO3加填及其对卷烟烟气的影响 总被引:2,自引:0,他引:2
从降低卷烟烟气危害的角度出发,用阻燃剂Mg(OH)2部分代替CaCO3作为卷烟纸填料,研究了Mg(OH)2用量对卷烟纸白度、抗张强度、透气度等性能的影响,对Mg(OH)2作为造纸填料在卷烟纸中的适用性进行了探讨,并在此基础上研究了在卷烟纸中添加阻燃剂Mg(OH)2对卷烟主流烟气、侧流烟气的影响。研究发现Mg(OH)2的添加可降低卷烟纸热解温度,从而影响卷烟的燃烧状态,达到降低烟气有害物质的目的,卷烟主流烟气中总粒相物、焦油、烟碱和一氧化碳均会降低,侧流烟气中STPM下降显著。 相似文献