攪拌浸出 的英文怎麼說
中文拼音 [jiǎobànjìnchū]
攪拌浸出
英文
agitation leaching-
Some main results of testing research were as fellows : i. in the course of testing of leaching zinc dross, leaching zinc dross by sulfuric acid was researched and the effects on the leaching rate of the zinc dross were analyzed by author, the optimum conditions of leaching testing of zinc dross were determined as fellows : liquid - solid ratio 6 : 1, stirring ratio 250r / min, granularity 120 mesh, the soaking time 5h, the concentration of sulfuric acid of 30 %, and under these conditions, the rate of leaching zinc is above 92. 0 %. ii. in the course of testing of purification, on the basis of comprehending and comparing all present methods of the manganese - removal and iron - removal, the oxidizing method of manganese - removal in zinc sulfate solution using ammonium persulfate was put forward and the oxidizing method of iron - removal in zinc sulfate solution using the goethite process and oxidation - hydrolysis process was adopted
研究的主要結果具體如下： 1 、研究了硫酸浸出鋅浮渣並分析了影響浸出率的各種因素，確定了浸出鋅浮渣的最佳條件為：液固比為6 ： 1 ，攪拌速度為250r min ，粒度為- 120目，酸浸時間為5 . 0h ，硫酸濃度30 ，鋅浮渣的浸出率大於92 . 0 ； 2 、在綜合和比較了目前除錳和除鐵的各種方法基礎上，提出了過硫酸銨氧化除錳方法和選擇了針鐵礦-氧化水解聯合法除鐵方法，並分析和討論了影響除錳率和除鐵率等各種因素，確定了除錳的條件為：溫度90 ， ph值5 . 4 ，反應時間3h ，過硫酸銨達到理論值的1 . 2倍，除錳率超過99 . 86 ；聯合法除鐵的條件為：氧化反應時間1 . 5小時、溫度控制在90 92 、 ph值5 . 2 5Dilute acid leaching with stirring scrubbing is the most optimum method, which can get three productions, dilute acid leaching solution, residue mixture and final product aluminum foil and copper foil
而稀酸浸出? ?攪拌擦洗法能很好的達到分離目的，獲得三種產物：稀酸浸出液、混合黑渣和最終產品鋁箔、銅箔。Agitated leaching autoclave
攪拌浸出高壓釜Application of large ratio between height and diamter mechanical agitation trough in leaching process of zinc hydrometallurgy
大高徑比機械攪拌槽在濕法煉鋅浸出工序的應用He explains why microwaves cook fish well and meat poorly ( they heat only water molecules, and those to just below boiling : in other words, they poach, producing succulent fish but bland meat ) ; why one should dress a salad just before serving ( oil penetrates the thin waxy cuticle that coats vegetables, driving out the air that refracts light and gives vegetables their colour ) ; why potatoes are the perfect food to deep - fry ( a wealth of starch and sugar on the surface ) ; and why the easiest way to salvage curdled mayonnaise is to wait until the oil separates completely, then just pour it back in, whisking constantly
他解釋了很多廚房內的問題，為什麼用微波爐烹飪出的魚味鮮色美，而做出的肉卻難以下咽（微波爐只對水分子有加熱的作用，而加熱的程度僅低於沸點：換言之，這是一種用熱水煮的過程，所以烹飪出的魚會多汁，而肉卻味道一般） ；為什麼僅在上菜之前的那一刻才給沙拉添加拌料（因為油會浸入保護蔬菜的薄弱表層，並迫使蔬菜內含有的對光線有折射作用的空氣，這樣蔬菜就具有了最本質的顏色） ；土豆為什麼通過油炸才味道最佳（因為油炸過程中，大量的澱粉與糖份會浮出到土豆的表面） ；以及為什麼給蛋黃醬解凍的最簡便的方法是先把醬倒出來，等內含的油完全分離之後，然後把醬倒回瓶子里，再不停地攪拌。分享友人