This paper is to report the results of a study which was made about the effect of magnesium ion and water content on caking of common salt. For this study were prepared sample salts by adding 0.002-1.0% magnesium ion and 0.005-2.0% water to refined salt, and the properties of these sample salts were determined in respect of critical humidities, free flow, caking tendencies by both the pressure and re-crystallization methods and absorption tendencies. Results of the study were as follows:
1. The critical humidities of these sample salts showed 40-70% R. H. at 25°C, when the liquid attached to the surface of these sample salts was saturated with both sodium chloride and magnesium chloride (magnesium ion concentration 107 mo1/1 000 mol H
2O). As the content of magnesium ion decreased, the critical humidities approached to 75% R. H. The critical humidities of those sample salts having impurities (MgCl
2·4H
2O) in the liquid + solid area, declined to less than 10% R. H. with an increase of solid phase. However, the critical humidities of those sample salts having impurities in the liquid area, showed the same values as those of the liquid attached to the surface of the sample salts.
2. Those sample salts having impurities in the solid + liquid area and possessing more than O.05% magnesium ion, kept a free-flow for 200 days in air-tight bottles.
3. In the re-crystallization method, caking strength of the sample salts reached to such a little amount as 1kg/cm
2, in general. The sample salt having either less than 0.007% magnesium ion or more than 0.1% magnesium ion and 1 % water caused a little caking.
4. In the pressure method, the sample salts decreased their caking strength in the liquid area in line with the increase of liquid. In the liquid + solid area for the sample of 0.1% water, the caking strength decreased until magnesium ion reached 0.05%, but increased considerably after magnesium ion increased over 0.05%.
5. In the liquid area, the sample salts showed a constant rate of absorption, while in the liquid + solid area they showed a large rate of absorption for an hour in the early stage but a constant rate afterwards.
6. The sample salts equilibrated with 30, 50, and 70% R. H. desiccator showed the water content according to the magnesium ion.
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