Five kinds of brines described below were continuously evaporated with a view to making a study on the elevation of their boiling points, the changes of their composition, and the separation of their sodium chloride.
These five kinds of brines were (1) brine harvested from the saltfield,(2) brine produced by using anion and cation selective membranes,(3) brine obtained bymixing (1) with (2),(4) brine consi-dered to be obtainable on the assumption that selectivities of ion-exchange membranles to divalent ions would be much more improved in the future, and (5) brine obtained by mixing (4) with (1)
1. In case brines (1) and (2) were of the same salinity, brine (1) indicated a lower elevation of boiling point as compared with brine (2). Among the aqueous solutions of the component salts of brines, the aqueous solution of magnesium sulfate showed the lowest elevation and that of magnesium chloride showed the highest elevation at the same salinity. Therefore, it was because brine (1) contained magnesium sulfate that it indicated a lower elevation of its boiling point although it contained a large amount of magnesium chloride.
2. At the present time, magnesium chloride has the most powerful influence upon the separation of sodium chloride. In the future, however, potassium chloride is supposed to take its place. Even if brine (1) is mixed with brine (2), there is no advantages for the separation of sodium chloride.
3. At the standard point, the concentration of calcium sulfate was (3)>(1)>(2). Among these brines, the higher was the ratio of brine (2) to (1), the higher was the concentration of calcium sulfate. The order of the completion of calcium sulfate separation was (1),(3), and (2) by the influence of sulfate ion.
4. During the concentration by evaporation of brines, potassium chloride was not separated. In the actual manufacture of salt, there seems to be no possibility of potassium chloride separation.
View full abstract