[Soda Ash Knowledge] Daily Question (35) 11/7/2009
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Please hide the reply; no scoring will be given in principle if it is not hidden. Specific hiding method: http://bbs.hcbbs.com/viewthread.php?tid=492556&highlight=%D2%FE%B2%D8 Posts that have been edited are not rated. (The question for this issue is taken from page 67 of \"Technical Worker Training Question Bank – Soda Ash Production Operators.\" An electronic version of this book is available for download in the soda ash information sharing area: http://bbs.hcbbs.com/thread-13140-1-2.html) Short answer question: What is salting-out crystallization?
Sodium chloride is added to the cold-precipitation semi-mother liquor II; the common-ion effect reduces the solubility of ammonium chloride, causing it to crystallize and thus yielding the product, while also supplying the raw salt needed for alkali production.
Sodium chloride is added to semi-mother liquor II after cold crystallization; the common-ion effect reduces the solubility of ammonium chloride, causing it to crystallize and thus yielding the product, while also supplying the raw salt required for soda production.
Sodium chloride is added to half-mother liquor II after cold crystallization; the common-ion effect reduces the solubility of ammonium chloride, causing it to crystallize and thus yielding the product, while also replenishing the raw salt required for soda production.
Sodium chloride is added to half-mother liquor II after cold crystallization; the common-ion effect reduces the solubility of ammonium chloride, causing it to crystallize and thus yielding the product, while simultaneously supplying the raw salt required for soda production.
Sodium chloride is added to semi-mother liquor II after cold crystallization; the common-ion effect reduces the solubility of ammonium chloride, enabling it to crystallize and thus yield the product, while also supplying the raw salt required for soda production.
Sodium chloride is added to semi-mother liquor II after cold crystallization; the common-ion effect reduces the solubility of ammonium chloride, causing it to crystallize and thus yielding the product, while also supplying the raw salt required for soda production. 1# chen3jun
NaCl is added to the semi-MII after cold crystallization; the common-ion effect reduces the solubility of ammonium chloride, causing it to crystallize out, while simultaneously providing the raw salt needed for the alkali production process
Crystallization can be classified into the following five types based on the method used to create supersaturation: ① Cooling crystallization. Cool the solution to make it supersaturated. This method is particularly suitable for systems whose solubility decreases significantly as temperature drops. ②Evaporation crystallization. Some solvent is removed to make the solution supersaturated. This method is applicable to systems where temperature changes have little effect on solubility or where there is inverse solubility (solubility increases as temperature decreases). ③Vacuum crystallization. The solution is flash-evaporated under vacuum; under the combined effects of concentration and cooling, the solution becomes supersaturated. This method is the most widely used in industrial crystallization. ④Chemical reaction crystallization is a method in which reactants are added or the pH value is adjusted to produce new substances; when their concentration exceeds the solubility limit, crystals precipitate out. ⑤Salting-out method: The salting-out method involves adding certain substances to a system, thereby reducing the solubility of the solute in the solvent and causing it to precipitate. These substances are known as precipitants, and they can be either solid, liquid, or gas. The greatest characteristic of precipitants is that they are highly soluble in the solvent of the original solution. Common precipitants include neutral salts, methanol, ethanol, and propanol.
Sodium chloride is added to semi-mother liquor II after cold crystallization; the common-ion effect reduces the solubility of ammonium chloride, causing it to crystallize and thus yielding the product, while also supplying the raw salt required for soda production.
A method in which a substance is added to a solution to reduce the solubility of the solute, thereby forming a saturated solution that crystallizes.