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Physicochemical study of beet-sugar juice. IV. The determination of electrokinetic potential of CaCO3 particles formed in carbonation of calcium saccharate solutions by carbon dioxide

J. Vašátko and R. Kohn

Slovak Academy of Sciences, Bratislava

 

Abstract: cf. C.A. 50, 12515a. Carbonation of beet-sugar juice contg. 15% sucrose was studied at 85°. The elecrokinetic potential (I) was detd. at 20° in solns. partially carbonated, exactly carbonated to the equiv. point, and overcarbonated to satd. Ca(HCO3)2 soln. The dependence of I on the degree of carbonation is shown. All carbonated solns. had a pos. I. In 0.002-0.003N Ca(OH)2 I reached max. +18.6 mv. In satd. Ca(HCO3)2 I reached the highest value of pos. I, +20 mv.

Full paper in Portable Document Format: 107a405.pdf (in Slovak)

 

Chemical Papers 10 (7) 405–415 (1956)

Tuesday, June 25, 2019

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