Destabilization characteristics of talc in distilled and fresh waters
Yükleniyor...
Dosyalar
Tarih
2004
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
NATL INST SCIENCE COMMUNICATION
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The destabilization characteristics of talc were investigated in distilled and fresh water containing Ca2+, Ma(2+), Na+ and K+ ions. The stability of the talc suspension remained almost constant in distilled water at all pH values, while it sharply decreased with these cations (i.e. in fresh water) at pH values above 10.5. In addition, the effects of A-95 (anionic), C-521 (cationic) and N-100 (non-ionic) flocculants on the destabilization of the suspension were also investigated in distilled and fresh waters. In fresh water, anionic and non-ionic flocculants were very effective on the talc suspensions at pH 7.2 and at pH values greater than 10.5. The stability of talc suspension was decreased by flocculation and also coagulation effect at pH levels greater than 10.5. The cationic flocculant caused weak destabilization of the suspension with distilled water in acidic conditions. However, this polymer was ineffective on the talc suspensions in fresh water at almost all pH levels.
Açıklama
Anahtar Kelimeler
talc, destabilization, stability, cations, polymeric flocculants, magnesium silicate
Kaynak
INDIAN JOURNAL OF CHEMICAL TECHNOLOGY
WoS Q Değeri
Q4
Scopus Q Değeri
Q4
Cilt
11
Sayı
4
