A chemical copy on potassium chloride
1. For solution cleaning, precipitation, purification, cooling condensation, solid-liquid separation, and drying to create edible sodium chloride, commercial potassium salt is added to the disintegration tank with filtered water for disintegration.
2. The main components of the two minerals are crushed, mixed with 75% of water, fed into overheated steam, and created Potassium Chloride after cooling.
Washing and precipitating the petroleum crystal.
The seawater's sodium salt crystallization, crystallization, and processing process concentrates and separates the mother substance.
3. Method of brewing buoyancy After the ball mill smashed and damaged sodium ore, 1% 18 amine buoyancy agent, 2% cellulose, and then centrifuged to create potassium chloride.
A phohalogenite flotation combined technique is used to produce potassium chloride finished products. It starts with crude, is then crushed, is then added to water, mother liquor, and buoyancy agent for degradation, and then through crude selection, selection, filtration, washing, centrifugal separation, drying, and finally decomposes.
4. The salt is mixed in a certain percentage with the mother wine( the magnesium salt that follows the salt), resulting in a brine with a molar ratio of about 1% of the magnesium salt and mg sulfate, and a potassium salt ratio of about 11 percent.
The brine tank completely produces and eliminates the harsh salt, which contains 90% of potassium chloride, 2% of mg chloride, 1% of mg sulfate, and 0.4% of potassium chloride.
High temperature salt( comprising 40% sodium salt, 14% magnesium salt, 13% magnesium salt, and 1% potassium salt) was created at 124°C after the mixture was melted to 128°C. Low heat salt( comprising 20% sodium salt, 17% chloride, 22% mg sulfate, and 1.3% potassium salt) was precipitated at 8590°C.
6.25 filtered water is added to 10 commercial pots of potassium chloride, heat evenly stirs, and the weighty metal sulfide is then completely dissolved in the solution's hydrogen sulfur gas.

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