A Study on Effective Salt Enrichment from Sea Water

Akira Yamauchi; Leo Ehara; Shoichio Yoshida

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A Study on Effective Salt Enrichment from Sea Water

机译：海水有效盐富集研究

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In order to examine more effective salt enrichment from sea water, first of all, conventional membrane parameters such as electroosmotic coefficient #beta# and filtration coefficient Lp were rearranged on the basis of fundamental physicochemical units regarding the ion exchange membranes and then summarized. On the other hand, the salt producing data from electrodialysis were analysed from basic physicochemical aspects and the factors controlling the effective salt enrichment were studied. It turned out that electroosmotic coefficients play an important role in electrodialysis and a value required for saturated brine concentration was proposed.

机译：为了从海水中检测更有效的盐富集，首先，在基于关于离子交换膜的基本物理化学单元的基础上，重新排列常规膜参数，例如电渗系数＃β＃和过滤系数LP，然后总结。另一方面，从基本物理化学方面分析了从电渗析产生了来自电渗析的盐，并研究了控制有效盐富集的因素。结果证明，电渗系数在电渗析中起重要作用，提出了饱和盐水浓度所需的值。

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来源
《日本海水学会志》 |2003年第2期|共6页
作者
Akira Yamauchi; Leo Ehara; Shoichio Yoshida;
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作者单位

Graduate School of Science Kyushu University Fukuoka 812-8581 Japan;

IEM Research Yokosuka 239-0833 Japan;

Institute of Industrial Science The University of Tokyo Tokyo 153-8505 Japan;

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原文格式 PDF
正文语种 jpn
中图分类海洋学;
关键词
salt enrichment; electroosmotic coefficient; filtration coefficient;

机译：盐富集;电渗系数;过滤系数;

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1. A Study on Effective Salt Enrichment from Sea Water [J] . Akira Yamauchi, Leo Ehara, Shoichio Yoshida 日本海水学会志 . 2003,第2期

机译：海水有效盐富集研究
2. ON THE PROCESS OF CHANGE FROM SALT WATER TO FRESH WATER BY EFFECTIVE CONTROL OF OUTLET GATES FOR A LAKE OR RIVER DISCHARGING TO THE SEA [J] . Isao Minami Proceedings of the International Conference on Coastal Engineering . 1964,第9期

机译：有效控制湖泊或河流向海排泄的出水闸从盐水转变为淡水的过程
3. ON THE PROCESS OF CHANGE FROM SALT WATER TO FRESH WATER BY EFFECTIVE CONTROL OF OUTLET GATES FOR A LAKE OR RIVER DISCHARGING TO THE SEA [J] . Isao Minami Proceedings of the International Conference on Coastal Engineering . 1964,第9期

机译：有效控制湖泊或河流向海排泄的出水闸从盐水转变为淡水的过程
4. Study on water conductive zones in the roof and floor strata induced by mining of coal seam group under enriched aquifers [C] . Q.J. Cao, J.A. Wang, Y. Zhang ISRM international young scholars' symposium on rock mechanics . 2012

机译：富含含水层煤层集团煤层集团屋顶地层的导电区的研究
5. Assessing the magnitude and impact of seawater/pore water exchange in salt marsh systems. [D] . Milliken, Carrie Lee. 2015

机译：评估盐沼系统中海水/孔隙水交换的强度和影响。
6. Acetic acid: a cost-effective agent for mitigation of seawater-induced salt toxicity in mung bean [O] . Md. Mezanur Rahman, Mohammad Golam Mostofa, Md. Abiar Rahman, -1

机译：乙酸：减轻绿豆中海水引起的盐毒性的经济有效剂
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

A Study on Effective Salt Enrichment from Sea Water

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