Water entrainment

Anhydrous Acetic Acid. In the manufacture of acetic acid by direct oxidation of a petroleum-based feedstock, solvent extraction has been used to separate acetic acid [64-19-7] from the aqueous reaction Hquor containing significant quantities of formic and propionic acids. Isoamyl acetate [123-92-2] is used as solvent to extract nearly all the acetic acid, and some water, from the aqueous feed (236). The extract is then dehydrated by azeotropic distillation using isoamyl acetate as water entrainer (see DISTILLATION, AZEOTROPIC AND EXTRACTIVE). It is claimed that the extraction step in this process affords substantial savings in plant capital investment and operating cost (see Acetic acid and derivatives). A detailed description of various extraction processes is available (237). 

Ammonium lactate [34302-65-3] ia coaceatrated aqueous solutioas has beea coaverted to ammonia and the ester by alcoholysis at temperatures ranging from 100—200°C usiag a variety of alcohols and water entrainers, such as toluene. Ester yields ranging from 50—80% were obtained. This method has also been suggested as a recovery and purification method from impure solutions of lactate (29). However, a considerable amount of the lactate is not converted to the recoverable ester and is lost as lactamide (6). 

Sutherland [69] reports for air-water entrainment of 0.0001 to 0.1 lb liquid/lb vapor, averaging 0.01 for 15-in. tray spacing at hole velocity Fj values of 3 to 15. Fh = Vq These values are 1-10% of bubble cap plates. Simkin et al., [64] reports a comparison with the Turbogrid tray giving only 3-60% of the entrainment of bubble caps over a wide range of operation. 

Trace organic compounds and dissolved solids from the quench water entrained in the steam plume rising from the tower... 

Starch is used in frozen foods for the same reason it is used in fresh, refrigerated or canned foods, i.e. for thickening, low-temperature stability and control of the flow character of the food. Freezing exacerbates syneresis in other components of the food system, such as fruit tissue, increasing the demand for water entrainment by the starch. Frozen dinners are cooked, cooled, packaged and flash frozen. Fruit pie fillings are mixed, heated, cooled, filled into shells and flash frozen. Freezing introduces stability demands beyond the other forms of distribution. The stability of the starch... 

Figure 8.18 Effect of entrainer/feed ratio on the concentration profiles in the RD column displaying in a ternary diagram alcohol-water-entrainer.

MOLE FRACTION WATER (ENTRaINER FREE BASIS)... 

MOLE FRACjION watER (ENtRaINER FREE BASIS) NEXT TRAY IS PEED TRAY... 

MOLE FRActI°n wATER (ENTRAINER FREE BaSIs>... 

Most of the water masses in the Baltic Sea are found above the halocline, e.g., in the Baltic Proper only 20% of the volume is below the halocline. Deep-water entrainment and especially internal nutrient turnover processes (phytoplankton uptake, N2 fixation, sedimentation, denitrification) have a profound influence on concentrations in surface water. Decreases in nutrient concentrations in surface waters of the Baltic Sea have been interpreted as consequences of reduced external loading. However, the total amount of N and P in the water mass and active... 

N2 fixation can be quantified by measuring the increase in total N in the euphotic layer during periods when other sources of phytoplankton N (deep-water entrainment, additions from sediments, rivers and coastal point-sources) are insignificant or can be quantified. Using this approach Larsson et al. (2001) estimated that N2 fixation in the Baltic Proper was 180—430 kt N year sufficient to sustain 30—90% of the pelagic net community production during summer. 

Ohtake T, Hano T, Takagi K, and Nakashio F. Analysis of water entrainment into dispersed W/O emulsion drops. J Chem Eng Jpn 1988 21 272-276. 

Industrially, a continuously operating overflow tank is generally used. About twice the stoichiometric quantity of water is added to the calcium oxide in a premixer and the mixture transported to the reaction tank, in which the heat from the exothermic reaction heats up the reaction mixture to 100° C. The evaporating excess water entrains the very small lime hydrate particles and carries them upwards, where they are separated by an overflow from the coarse particles. The hydration process is then completed. The calcium hydroxide obtained contains less than 1 % water. 

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