在超过过程中,水质因素对蛋糕层3D结构和水道的影响
Siqi Wu1, Baiwen Ma2, Hongwei Fan3
1Key Laboratory of Drinking Water Science and Technology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China; University of Chinese Academy of Sciences, Beijing 100049, China.
Water research
|June 26, 2023
概括
离子在超过过程中显著改变蛋糕层结构,提高了净化水的效率. 这种结构变化优化了水道,改善了水运输,降低了膜阻力.
科学领域:
- 处理和净化水的方法
- 膜科学与技术 膜科学与技术
- 材料科学 材料科学 材料科学
背景情况:
- 蛋糕层结构在水净化中显著影响超过 (UF) 效率.
- 了解由于水质而导致的蛋糕层3D结构和水道中的纳米尺度变化至关重要但具有挑战性.
研究的目的:
- 系统地调查关键水质因素如何影响UF蛋糕层的纳米级3D结构.
- 揭示这些结构变化的对水运输的影响,特别是水道的丰富性.
主要方法:
- 纳米级分析由水质因素 (pH,Na+,Ca2+) 诱导的蛋糕层3D结构变化.
- 研究蛋糕层结构对水运输特性的影响.
- 用和没有Ca2+桥梁形成的蛋糕层结构的比较.
主要成果:
- 离子 (Ca2+) 显著影响蛋糕层结构,而不是pH或Na+.
- Ca2+通过桥接,从类似三明治的结构 (酸和藻酸盐) 形成同位素蛋糕层结构.
- 同otropic蛋糕层表现出更高的自由体积,更多的水通道,147%的水运输系数增加,60%的蛋糕层阻力减少,以及21%的膜特定流量增加.
结论:
- 建立了一个结构-属性关系:改进的蛋糕层同位素增强了水道和水运输.
- 量身定制蛋糕层结构,特别是促进同otropy,可以显著优化UF效率.
- 结果为开发提高净水性能的策略提供了洞察力.
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