(1) 食塩の固結現象の定量的解析の過程において未検討であつた定常条件下の平均粒径d, 粒度分布の型およびひろがりによつて定まる定数σ, 結晶表面のミクロ的な粗さを含めた粒子の形状によつて定まる定数ψ, 水分mおよび不純分xの影響について調べ, 下記の定常条件における固結現象の式を完成した. すなわち,
y=k₂θ^1/2e^{(k₁t+ν/d) p}-k₂'θ^-1/2e- ^{(k₁'t-ν/d) p}
ν=f (σ, ψ, m, x)
である. ただし, yは固結強さ, pは圧力,. tは温度, θは時間, k₁は物質の種類によつて定まる常数, k₁', k2, k2'は常数であつて, 第二項は体積変化等の固結現象とは直接関係のない現象に消費される圧力に関するものであり, 強い固結条件においては無視することができる.
(2) 上述の式においてνは充填状態に関する函数であると考えられる. σについては一般の国内塩の分布の型を正規分布であると見なしても大過なく, その場合に標準偏差が大きくなるほどνの値も大きくなる.
(3) 定常条件下の固結現象において水分mの果す役割は任意の圧縮圧力のもとで食塩の充填状態が変化する場合の結晶間の摩さつに対する抵抗を変化させることにあると推定され, σ, ψ, x等の因子とともにνの値, すなわち充填状態に関する見掛けの平衡状態を定めるものと考えられる. 不純分xは附着液の粘度に影響するためψやmと同様の意義を有するが, 実際上その影響はきわめて小さいと考えられる.
(4) mに対するνの変化はサンプルによつて非常に異つた性質を示すため定量的に表現することは困難であり, νの値は個々の事例について実測により定めなければならない.

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1) 食塩の固結現象は前報までに全般にわたつて定量的に解析され, また食塩結晶間の接点模型も確立されたので, これ等の結果にもとついて食塩の固結機構を推定し, 矛盾なく説明することができた.
2) 水分変化に帰せられる非定常条件下の食塩の固結現象については接点模型において附着液内の等過飽和面, 等濃度面, 外気中の等湿度面, および架橋の形状等に対して附着液面と同様の性質であると仮定すれば, 溶質および水蒸気の拡散経路等から実験結果として得られた式を矛盾なく導かれることを明らかにした.
3) 定常条件下の固結現象を定量的に解析して得られた式中において各因子間の関係には矛盾がなく, 固結強さに比例すると見なされる結象間の接点におけるゆ着面積の各因子に対する変化について検討した結果からこの式が理論的にも妥当であることを明らかにした.
4) 食塩の固結についてとりまとめた考察を行つた.

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In the electrolytic concentration of sodium sulfate solution, when the concentration of original solution was higher than 0.1-N, the current efficiency of concentration indicated nearly 80%. A linear relationship was found between the volume of penetrating solution and the amount of concentration ion.
In the electrolytic concentration of the mixed solution of sodium sulfate and sulfuric acid, an increase in free acid concentration in the original solution caused a decrease in the current efficiency f Na⁺ and SO₄^2- and an increase in that of H⁺. The selective coefficient of concentration (P_H^Na) of Na⁺ against H⁺ was about 0.9, and this value was considerably different from that of permselective coefficient (T_H^Na) in those cation exchange membranes used in this experiment.

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The permanganate method has been used in general for determination of manganese in sea water or marine salt, but this method is not a favorable one because it is interfered by chloride. Therefore, the present study was conducted to solve this fault, and a formaldoxime method proved to be most effective. The formaldoxime method, however, revealed the defect that the quantitative value was fluctuated with the rise of temperature. This is believed to occur due to the fact that formaldoxime is decomposed in natural solution, but it was found that the reagent was stabilized by the room temperature over the pH of 10. The absorbance of manganese-formaldoxime chelate had a tendency of increasing with the increase of pH, but the addition of tartaric acid stabilized the absorbance between the pHs of 10 and 13. The common diverse ions in sea water and marine salt were masked by adding tartaric acid, EDTA and hydroxylamine. Manganese in sea water was completely collected by coprecipitation with ferric hydroxide or magnesium hydroxide, but the coprecipitation of magnesium hydroxide was considered favorable because ferric ion must be separated to prevent from its own interference. It was possible to separate a large quantity of iron with anion exchange column chromatography.
The recommended procedure of determination was as follows: Marine salt: After 5g of marine salt was dissolved in 35ml of 1N hydrochloric acid and boiled for a few minutes, it was neutralized with ammonia water and added 5ml of ammonia-ammonium chloride buffer solution (pH10.8), 2ml of 2M tartaric acid and 2ml of formaldoxime solution. It was standed for about 10 minutes, and then added 2ml of 5% EDTA and 2ml of 10% hydroxylamine and diluted to 50ml. After 10minutes, the absorbance was measured at 450mμ. Sea water: Magnesium hydroxide was prepared by adding carefully 1N sodium hydroxide to 400ml sea water and warmed for a few minutes, and then filtered. After the precipitate was dissolved in 0.5N hydrochloric acid, the same operation was conducted as in marine salt.
As compared with the permanganate method, the time required in this method was reduced to one-third, and the sensitivity was increased 4.5 times as much.

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