1. Stability performance of MTA agglomerated cake forming agent at low temperature.
- Author
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He Jibiao, Lai Pengfei, Wen Guiping, Huang Ju, Wang Qinggui, Zhang Wenping, Sun Dexing, and Gu Jun
- Subjects
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CRYSTALLIZATION , *SODIUM sulfate , *ION exchange chromatography , *EFFECT of temperature on ion exchange resins , *AGGLOMERATES (Chemistry) , *HYDROGEN bonding interactions - Abstract
The crystallization phenomenon of the MTA (mud cake to agglomerated cake) agglomerated cake forming agent at low temperature brings a new challenge to the popularization and application of MTA method. It is of great theoretical significance and use value to fully understand its stability performance at low temperature. The result of single factor comparative experiment showed that temperature decreasing was the main reason for the phenomenon of solute crystallization. The changes of anion concentration (such as Cl-, NO3-, SO42-) before and after crystallization were analyzed by ion chromatography (IC), and the precipitated crystal was determined as sodium sulfate decahydrate. The research result showed that common-ion effect and hydrogen bonding coexist in GA- I A solution. Common-ion effect was unfavorable to the stability of sodium sulfate solution, while hydrogen bonding was opposite. In certain condition, interaction between them was in dynamic equilibrium, which influenced simultaneously and mutually the stability performance of the MTA agglomerated cake forming agent at low temperature. [ABSTRACT FROM AUTHOR]
- Published
- 2014
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