Drying model of a high salt content cementitious waste form: Effect of capillary forces and salt solution

2021 ◽  
Vol 146 ◽  
pp. 106459
Author(s):  
Peng Zhang ◽  
Zhiliang Chen ◽  
Kevin G. Brown ◽  
Johannes C.L. Meeussen ◽  
Chen Gruber ◽  
...  
Keyword(s):  
Salt Solution ◽  
Salt Content ◽  
Capillary Forces ◽  
High Salt ◽  
Waste Form ◽  
High Salt Content ◽  
Drying Model ◽  
Form Effect

The Effect of High Salinity Water to the Compressive Strength of Mine Backfill Material

2018 ◽  
Vol 777 ◽  
pp. 554-558
Author(s):  
Vu Hai Dang ◽  
Manoon Masniyom
Keyword(s):  
Compressive Strength ◽  
High Salinity ◽  
Saline Water ◽  
Salt Content ◽  
High Salt ◽  
Mine Backfill ◽  
High Salinity Water ◽  
Solid Ratio ◽  
High Salt Content ◽  
Salinity Water

The effect of the high salinity water on the compressive strength of mine backfill was studied. Two types of salinity water: saturated and unsaturated brines were employed to mix with mine backfill materials, and the results were compared. The one with saturated brine had high salt content of 400 g/l while the other had 200 g/l. The results showed that compressive strength decreased with increasing salt content. The mine backfill with high salt content (saturated brine) exhibited the poorest compressive strength in which its strength decreased to approximately 50-70 % of the original strength gained from the backfill samples based on water without salt. Additionally, the optimal saline water solid ratio was 0.2.

Electrically induced pore pressures in high salt content clay slurry

2011 ◽  
Vol 79 (2) ◽  
pp. 133-138 ◽  
Author(s):  
Trent Muraoka ◽  
Ehsan Ghazanfari ◽  
Reena Amatya Shrestha ◽  
Sibel Pamukcu
Keyword(s):  
Salt Content ◽  
High Salt ◽  
Pore Pressures ◽  
High Salt Content ◽  
Clay Slurry

CESIUM ADSORPTION WITH ZEOLITES FROM NUCLEAR HIGH SALT CONTENT ALKALINE WASTES

1989 ◽  
Vol 7 (1) ◽  
pp. 159-172 ◽  
Author(s):  
Alfredo MARROCCHELLI ◽  
Loris PIETRELLI
Keyword(s):  
Salt Content ◽  
High Salt ◽  
High Salt Content

scholarly journals Designing capacitive deionization module for water treatment systems at car washers

2021 ◽  
Vol 5 (6 (113)) ◽  
pp. 46-53
Author(s):  
Dmytro Kudin ◽  
Grigoriy Taran ◽  
Olexiy Bazhynov ◽  
Mikhail Kravtsov
Keyword(s):  
Voltage Drop ◽  
Salt Content ◽  
Active Surface ◽  
Internal Resistance ◽  
High Salt ◽  
Physical Parameters ◽  
Capacitive Deionization ◽  
Significant Drop ◽  
High Salt Content ◽  
Access To Water

It is impossible to effectively use water with a high salt content at car washes. In many places, access to water with a high salt content is almost unlimited but its utilization requires deionization. For this purpose, several methods are used, the main of which are reverse osmosis, electrodialysis, ion exchange methods, and distillation. However, they have significant drawbacks. Recently, the technology of capacitive deionization of water has been widely used, based on the removal of salt ions from the solution during the charge/discharge of "double" electric layers of carbon materials with a significant active surface (800‒2,000 m2/g). Theoretically, this process should be more energy efficient by using a low potential voltage (1–2 V). This paper considers the interrelation of physical parameters that affect the process of capacitive deionization of water. The dependences of voltage drop on serial internal resistance on different concentrations of sodium chloride and the distance between electrodes for electrodes based on the material SAUT-1S (Belarus) have been investigated. It is shown that the main contribution to the sequential internal resistance is introduced by the resistance of the electrolyte. As the distance between the electrodes increases, the voltage drop on the serial internal resistance increases linearly. A decrease in the concentration of ions leads to a decrease in the conductivity of the solution, which causes an increase in energy consumption and a decrease in the efficiency of sorption. It has been demonstrated that the voltage drop at the serial internal resistance when the voltage on the electrodes is limited, which is set in order to avoid the transition of the electrode charging mode to the electrolysis of water, causes a significant drop in the efficiency of the capacitive deionization process

scholarly journals Survey on salt content in selected food products of fast food restaurants and determination of salt intake awareness among fast food consumers in Klang Valley

2021 ◽  
Vol 27 (3) ◽  
Author(s):  
Zainorain Natasha Zainal Arifen ◽  
◽  
Nur Zakiah Mohd Saat ◽  
Hasnah Haron ◽  
◽  
...  
Keyword(s):  
Fast Food ◽  
Online Survey ◽  
Salt Intake ◽  
Salt Content ◽  
Food Products ◽  
Cross Sectional Study ◽  
High Salt ◽  
Cross Sectional ◽  
High Salt Content ◽  
Fast Food Restaurants

Introduction: Malaysians are exposed to a high salt diet, which is one of the contributors to the prevalence of hypertension among them. This study aimed to identify the salt content in selected food products of fast food restaurants and to determine the salt intake awareness among fast food consumers. Methods: Salt content data were collected through online survey from the official websites of selected restaurants (Kentucky Fried Chicken, McDonald’s, Subway® and Texas Chicken). The food products were classified into eight food categories (chickenbased, potato-based, rice-based, sandwich, salad, bread, dessert, and sauce). The cross-sectional study on salt intake awareness was conducted among 108 Malaysian adults from these restaurants. A knowledge, attitude and practice (KAP) questionnaire was disseminated online. The salt content and the consumers’ salt intake awareness were analysed using Statistical Products and Service Solution (SPSS) software version 25.0. Results: A total of 105 food products were surveyed in this study. Sauce products contained the highest salt content (1.9±0.8 g/100g), followed by bread (1.2±0.3 g/100g), potato-based (1.2±0.4 g/100g), chicken-based (1.2±0.3 g/100g), sandwich (1.1±0.6 g/100g), rice-based (0.7±0.3 g/100g), salad (0.4±0.2 g/100g), and dessert (0.3±0.4 g/100g). For the KAP study, a total of 108 consumers had participated and mostly (48.2%) had a fair level of salt intake awareness. Conclusion: Most food products of fast food restaurants contained high salt content and majority of fast food consumers had a fair level of salt intake awareness. More strategic interventions are needed to control the salt intake among adults in Malaysia

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