Siphoning controls

Coarse solids are discharged by siphons extending to the bottom of the hindered-settling zone. Siphon control is obtained by a novel hydrostatically actuated valve which makes or breaks the siphon to flow only when the teeter zone is in correct condition. Discharge by an intermediate fraction from the upper column is by means of additional siphons. Hydraulic-water consumption is considerably lower than required for multipocket sizers. 

Fixed decanters including submerged outlet pipes with automated siphon control valves or a moving device and floating weirs-type outlet can be available. Vendor shall give the details in the GA drawing. 

Fixed decanters including submerged outlet pipes with automated siphon control... 

When applying chemicals, it is important to establish safeguards to prevent siphoning of too much chemical during unusual vacuum conditions. Examples of siphoning controls are three-way valves, backpressure valves, or nonflooded suction-type installations. 

The values of friction loss (including entrance, exit losses, pressure drop through heat exchangers, control valves and the like) are hjL and h L. The total static head is D — Sl, or [(D -f D ) — (—Sl)] if siphon action is ignored, and [(D + D ) — (S l)] for worst case, good design practice. 

Where a flooded coil is located in a liquid tank, the refrigerant level will be within the tank, making it difficult to position the level control. In such cases, a gas trap or siphon can be formed in the lower balance pipe to give an indirect level in the float chamber. Siphons or traps can also be arranged to contain a non-voIatile fluid such as oil, so that the balance pipes remain free from frost. 

The spent acid leaves the separator from below to flow via a siphon, the height of which can be automatically controlled, to a diluter (6) where 1-2% water is added and then to a spent add mixer (8). Dilute spent acid is pumped to tank (9), and is used for displacement of nitroglycerine from the nitrator and separator after nitration has finished. Most of the dilute acid is sent to denitration. 

The growth of malo-lactic bacteria in wines is favored by moderate temperatures, low acidity, very low levels of S02, and the presence of small amounts of sugar undergoing fermentation by yeast. It is frequently possible to inoculate a wine with a pure culture of a desirable strain of bacteria and obtain the malo-lactic fermentation under controlled conditions. The pure-culture multiplication of the selected strain of bacteria is difficult, however. It is also difficult to control the time of the malo-lactic fermentation—sometimes it occurs when not wanted, and at other times will not go when very much desired. For the home winemaker it is probably most satisfactory to accept the malo-lactic fermentation if it occurs immediately following the alcoholic fermentation. The wines should then be siphoned away from deposits, stored in completely filled containers at cool temperatures, and have added to them about 50 ppm S02. If the malo-lactic fermentation does not take place spontaneously and the wine is reasonably tart, the above described regime of preservation will likely prevent its occurrence. When the malo-lactic transformation takes place in wines in bottles, the results are nearly always bad. The wine becomes slightly carbonated, and the spoiled sauerkraut flavors are emphasized. 

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