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The existence of ferrous ions plays an important role in the performance of pickling liquor as well as the recovery of hydrochloric acid from waste pickling liquor. The promotion mechanism and the interaction between ferrous ions and hydrogen chloride molecules have remained largely unsolved. In this research, the fundamental aspects of a simulated hydrochloric acid pickling solution with different concentrations of ferrous ions were experimentally and theoretically studied. The experimental results showed that the existence of ferrous ions in the pickling liquor effectively inhibited the volatilisation of hydrogen chloride from solution and that the inhibition of volatilisation enhanced with an increase in concentration of ferrous ions. To understand the interaction between ferrous ions and hydrogen chloride molecules, the structure and thermodynamic properties of possible hydration structures were obtained by using molecular simulation. The results showed that a new type of cluster, hydrogen chloride-ferrous ion-water, was formed in the presence of ferrous ions, which made the hydrogen chloride molecules in the pickling liquor more stable compared to the same condition without ferrous ions. The existence of ferrous ions in pickling liquor benefits the pickling process from an economic and environmental aspect.

In this paper, epoxy resin-based monolayers (ER monolayers) were prepared as water evaporation retardants. The interfacial stability performances of molecular films on resisting disruption of temperature and wind were investigated. The dependence of evaporation resistance on temperature was explicit and supported. Energy barrier theory was performed to explain the retardation mechanism of water evaporation of ER monolayers. The disruption of wind on monolayers was researched through simulation of surface waves over the subphase water. The results showed that ER monolayers presented better stability to resist disturbances of temperature shift and surface waves compared to C16OH monolayer. ER monolayers had a good effect on retardation of water evaporation due to their ability to spread spontaneously and form closely packed films over the water surface.