Temat: magnesium chloride - Katalog OPAC zbiorów

Skocz do pozycji: 1.

Tytuł:: Production of high quality magnesium chloride from recycled waste magnesite powder
Autorzy:: Erdogan, N.
Yersel, E.
Celebi, C.
Kavakli, N.
Batar, T.
Powiązania:: https://bibliotekanauki.pl/articles/110185.pdf
Data publikacji:: 2013
Wydawca:: Politechnika Wrocławska. Oficyna Wydawnicza Politechniki Wrocławskiej
Tematy:: waste magnesite powder
leaching hydrochloride acid
magnesium chloride
MgCl2
Opis:: This study investigates the production of high-quality MgCl2 from recycled waste magnesite powder with an average particle size of d50 0.079 mm using the HCl acid leaching method. The experimental parameters were, leaching temperature, leaching time, amount of the acid, liquid-to-solid ratio, scale-up factor, acid concentration, particle size and mixing speed. The experiments were performed under reproducible conditions. The results showed that optimum leaching parameters were: temperature of 70 °C, 180 min leaching time, 130 cm3 acid consumption, 3.6 cm3/g liquid-to-solid ratio, scale-up factor of 1, 10.17 M acid concentration, 0.079 mm average particle size and a mixing speed 60 rpm. Under these optimum conditions, the leaching yield was 96.72%. The produced MgCl2 solution contained 0.04% SiO2, 0.36% CaO, 0% Fe2O3, 0% Al2O3, 46.73% MgCl2, 52.87% L.O.I. and 99.60% MgCl2+L.O.I. (= MgCl2·6H2O). These results indicated that high-quality magnesium chloride can be produced from waste magnesite powder.
Źródło:: Physicochemical Problems of Mineral Processing; 2013, 49, 2; 557-566
1643-1049
2084-4735
Pojawia się w:: Physicochemical Problems of Mineral Processing
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 2.

Tytuł:: Study concerning the physical and chemical description of magnesium alginate obtained from the brown alga Cystoseira barbata
Autorzy:: Balaban, D P
Stanciu, G.
Belc, M.
Powiązania:: https://bibliotekanauki.pl/articles/13976.pdf
Data publikacji:: 2006
Wydawca:: Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
Tematy:: magnesium alginate
brown alga
Cystoseira barbata
Black Sea
coastal area
alginate
magnesium chloride
certain metal
magnesium quantity
Opis:: The study examines the physical and chemical description of magnesium alginate obtained from the brown alga Cystoseira barbata, existing in the coastal area of the Black Sea. We have separated a magnesium alginate by a specific method, which involves the precipitation of the alginate with an alcohol solution of magnesium chloride. The study is focused on three directions: determining the concentration of certain metals, confirming the structure of the alginate type through IR spectral analysis and the examination of the ratio of fixation of magnesium on the alginate. Results confirmed the alginate type structure as well as the presence of certain metals, among which Fe, Cd, Mn, which are to be found in the alga. The presence of Mg is to be noticed, which was fixed on the alginate during the process of obtaining the alginates. The magnesium was fixed in the ratio approximately 80% from the added magnesium quantity in the phase of precipitation of the magnesium alginate.
Źródło:: Journal of Elementology; 2006, 11, 1
1644-2296
Pojawia się w:: Journal of Elementology
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 3.

Tytuł:: Proba zbadania wplywu dodatku jonow magnezowych na zmiany poziomu azotanow i azotynow w wybranych kiszonkach warzywnych
Autorzy:: Herod-Leszczynska, T
Miedzobrodzka, A.
Powiązania:: https://bibliotekanauki.pl/articles/877769.pdf
Data publikacji:: 1993
Wydawca:: Narodowy Instytut Zdrowia Publicznego. Państwowy Zakład Higieny
Tematy:: surowce roslinne
azotany
produkcja roslinna
kiszonki
badania organoleptyczne
reduktaza azotanowa
chlorek magnezu
kapusta glowiasta biala
azotyny
warzywa
plant raw material
nitrate
plant production
silage
organoleptic test
nitrate reductase
magnesium chloride
white cabbage
nitrite
vegetable
Opis:: Sprawdzono oddziaływanie jonów magnezowych na aktywność reduktazy azotanowej kapusty głowiastej białej, a następnie zbadano ich wpływ na zmiany poziomu azotanów i azotynów w niektórych kiszonkach warzywnych. Uzyskane wyniki badań wykazały, że jony magnezowe powodowały istotny wzrost aktywności reduktazy azotanowej, a dodatek w odpowiednich ilościach chlorku magnezu do surowca w czasie przygotowywania do kiszenia spowodował istotny spadek zarówno poziomu azotanów jak i azotynów.
The aim of this study was to examine the effect of magnesium ions on some changes in the nitrate reductase activity in the white headed cabbage as well as a practical application of the results obtained in vegetable souring. As experimental material were used: white and red headed cabbage, red beets and the same vegetable in the soured form. Vegetable souring was performed using a traditional method as well as a modified one, considiering a supplement of magnesium chloride at various levels during the process of souring. The activity of nitrate reductase in the white headed cabbage was determined by the Jaworski method. In raw and soured vegetables the level of nitrates was determined by brucine method and that of nitrites by the Griess colorimetric method. A supplement of magnesium ions to the incubation mixture containing raw white cabbage resulted in an increased activity of the studied enzyme by 17,0-34,8% and was significant in all magnesium ions concetrations used. The introduction of adequate amounts of magnesium chloride to soured vegetable production resulted also in a significant decrease in the nitrate and nitrite levels. An organoleptic evaluation of soured vegetables made by a traditional method and by using a supplement high quality, although the smell of white headed cabbage and "beet acid" has slightly however, significantly deteriorated.
Źródło:: Roczniki Państwowego Zakładu Higieny; 1993, 44, 4; 309-315
0035-7715
Pojawia się w:: Roczniki Państwowego Zakładu Higieny
Dostawca treści:: Biblioteka Nauki

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