• water purifying polyaluminium chloride System 1
water purifying polyaluminium chloride

water purifying polyaluminium chloride

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1. Introduction:

This product is manufactured through changing the structure and distribution of polymer by special production process. Its high molecular weight reinforces the capability of charge neutralization and bridge absorption towards the negative-charged colloid. It is a harmless inorganic composite coagulant with macromolecule, and is the ideal chemical to treat low-temperature, low-turbidity and heavily organic-polluted water.

2. Product Advantages:

1. Its purifying effect on low-temperature, low-turbidity and heavily organic-polluted raw water is obviously improved compared with other organic flocculant, furthermore, the treatment cost is lowered 10%-30%.

2. It leads to quick floc formation (especially at low temperature ) with big size and rapid precipitation, avoiding flocs unsetting down in winter, reducing the flush frequency, thereby prolonging the service life of cellular filter of sedimentation basin.

3. The dosage is lower than other flocculants, which improves the quality of treated water better.

4. It has wide-range adaptability to water at different temperatures (in summer and winter ) and in different regions (in the south and the north of China).

5. It is also suitable for automatic alum dosing device.

3. Specification:

ItemIndex
AppearanceYellow Powder
Al2O3 (%)28-30
PH (1% water solution)3.5-5.0
Undissolved Substance (%)1 Max

Q: Does the inorganic salt fight the mass spectrum?
Can it be specific? What mass spectrometer, which inorganic salts. Do EI need samples can be vaporized, inorganic salts obviously not appropriate
Q: How much of the body's inorganic salts account for the weight of the body?
The inorganic salts in the human body account for about 5%
Q: What is alkali active aggregate?
The active aggregate is the active mineral fine admixture can promote the cement hydration product further transformation, improve the hardened concrete pore structure, improve the concrete compact performance
Q: What inorganic salts and trace elements are there in rice?
Calories (343.00 kcal) Vitamin B6 (0.20 mg) Protein (7.70 g) Vitamin B12 (20.00 micrograms) Fat (0.60 g)
Q: What are the important physiological effects of inorganic salts in cells
Maintain the balance in the body
Q: Whether the metal oxides are alkaline oxides
But the metal oxides are not all alkaline oxides
Q: In order to prove that magnesium is an essential salt for soybean life, two soybean seedlings with the same growth status are taken, one of them is cultured in magnesium-containing culture medium and the other is cultured in (). A. Pure water B. Sand without sand. Water containing only magnesium. Media containing no magnesium
Biological control experiments were the only variable experiments. The question that is being explored is the variable, and the other quantities are the same. In a different amount (conditions) the same circumstances to modify a data variable in order to get the data variables on the experimental changes in the law. In order to prove that magnesium is essential for the life of soybeans, the variable is the presence or absence of magnesium. Can be designed as a magnesium-containing culture medium and magnesium-free culture medium. The other amount of the same as the amount of culture medium, soybean seedling growth status, the same number, while placed in the same place, etc., to ensure that only one variable that is the presence of magnesium.
Q: As if there are two kinds of nitrogen, phosphorus and potassium, hoping to get answers and explain their respective roles
(N) Nutrition: Nitrogen is necessary for the growth and development of plants. Usually, the total amount of nitrogen in plants is not too high, such as 1.0-2.0% of the whole plant. The plant is a plant with high nitrogen content, and the nitrogen content in the plant leaves is about 3.5-5.0% of its dry weight.The nitrogen is mainly absorbed in the form of ammonium nitrogen and nitrate nitrogen, and some small molecules of organic nitrogen Such as urea can also be absorbed by plants.Now is the main component of protein, accounting for about 16-18% of the protein content in the cytoplasm and the nucleus are containing all the enzymes are also the main body of the protein.In addition, the nucleic acid, Phospholipids, chlorophyll, coenzyme and other compounds contain nitrogen
Q: What is the role of alkali in the surface
Related to the crowd: the general population can edible production guidance: 1. Alcohol can remove the salad in the oil, the method is to wait until with the aroma of salad oil heated to hot, put a certain amount of soda ash, slowly with chopsticks Even can be; 2. Alcohol can remove the dough's sour taste, and can make the bread bulky white, but can not add too much, otherwise the bread will become yellow or crack, the taste will become bitter. Heat, taste bitter; with dehumidification, the food stagnation, detoxification of the role of acid. Note: 1. Do not put the food in the lye soak, so as to avoid raw materials rot, as long as the appropriate concentration of alkaline water will be repeated washing Several times can be; 2. Alkali is inorganic, itself does not have any nutrients, but the role of food cooking can not be underestimated, alkali solution of the electrolyte is the electrolyte, so that food raw materials (such as squid) in the protein molecules in water Ability to enhance the speed of raw materials to speed up, but should pay attention to master the amount of alkali, methods and time to prevent food raw material was too thoroughly, too bad or even deterioration.
Q: How to see the whole bread of the alkali alkali small
Sniffing Such as the smell of the dough, indicating that the alkali is placed properly. (4) catch. Hand dough, such as dough sinking, inelastic, that the alkali put more; if not sticky, nor sink, and there is a certain flexibility, that alkali is just right. (5) taste. Will be rubbing the base of the dough to pull a little bit into the mouth taste, if the sour that alkali less; if the alkali astringent taste, that the alkali put more; if you feel sweet, that is, alkali is appropriate The

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