Effect of aging condition on species transformation in polymeric Al salt coagulants
Effect of aging condition on species transformation in polymeric Al salt coagulants
复制标题
DOI：
10.1016/j.colsurfa.2010.11.046
复制
发表时间：
2011-04
期刊：
影响因子：
--
通讯作者：
Chenghong Feng*, Xiaopeng Ge, Dongsheng Wang , Ho
中科院分区：
文献类型：
--
作者：
Chenghong Feng*, Xiaopeng Ge, Dongsheng Wang , Ho
结合样品的pH值、浊度和形貌分析结果，采用铁离子测定法和27al核磁共振谱分析了时效时间和时效温度对羟基铝溶液中Al形态转变过程的影响。由于高温所提供的高化学能，老化温度对聚合物转变的影响大于老化时间。时效温度的升高提高了溶液中各种Al的相变速率。在各种老化条件下均未检测到溶液中单体的聚合或水解。具有非keggin结构（如六聚环结构）的聚合物Al比Keggin-Al13更不稳定。al13只在较高的时效温度下分解。低聚物的共存影响了Al13的转变。al13转化的胶体Al形态和形态组成与非keggin结构的聚合Al不同。样品的pH值、浊度和形貌的变化与铁离子测定和27al核磁共振光谱得到的Al的分布吻合良好。
Effect of aging time and aging temperature on the transformation process of Al species in hydroxyl Al solutions were analyzed by Ferron assay and27Al NMR spectroscopy with the help of analysis results of pH, turbidity and morphology of samples. Owing to the high chemical energy provided by elevated temperature, aging temperature exerted greater effect on the transformation of polymers than aging time. Elevation of aging temperature enhanced the transformation rate of various Al species in solution. Polymerization or hydrolysis of monomers in solution was not detected under various aging conditions. Polymeric Al species with non-Keggin structure (e.g., hexameric ring structure) were less stable than Keggin-Al13. The decomposition of Al13only occurred at higher aging temperature. The coexistence of oligomers affected the transformation of Al13. Morphology and species composition of colloidal Al species transformed from Al13were different from those from polymeric Al species with non-Keggin structure. Changes in pH, turbidity and morphology of samples agreed well with the distribution of Al species obtained by Ferron assay and27Al NMR spectroscopy.
登录
查看更多内容
影响因子：
11.4
作者：
PARKER, DR;BERTSCH, PM
通讯作者：
BERTSCH, PM
DOI：
10.2136/sssaj1987.03615995005100030046x
发表时间：
1987-05
影响因子：
2.9
作者：
P. Bertsch
通讯作者：
P. Bertsch
影响因子：
5
作者：
G. Furrer;M. Gfeller;B. Wehrli
通讯作者：
G. Furrer;M. Gfeller;B. Wehrli
影响因子：
2.2
作者：
Wei-Zi Wang;P. Hsu
通讯作者：
Wei-Zi Wang;P. Hsu
影响因子：
2.3
作者：
H. Hübner;H. Retschy
通讯作者：
H. Hübner;H. Retschy