ISSN:
1435-1536
Keywords:
Electrostatic barrier
;
hydration barrier
;
flocculation
;
gelation
;
peptization
Source:
Springer Online Journal Archives 1860-2000
Topics:
Chemistry and Pharmacology
,
Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
Notes:
Abstract The colloid stability of ferric hydroxide sol has been investigated at three different HCl concentrations. The total HCl concentration in the sols was A〉B〉C, the amount of HCl adsorbed was A=B〉C. The parameters which characterize the stability (flocculation value, gelation concentration, repeptizability) are related to the amount of adsorbed HCl, because this property governs the hydrophility of the sols. In contrast, the peptizability of powders after drying the sols depends on the total concentration of HCl in the system. The hydrochloric acid impedes the condensation of surface groups to 〉Fe−O−Fe〈 bonds. From water vapor adsorption and heat of immersion data the hydration potential barrier is constructed which is comparable to the barrier according to the DLVO theory The differences and anomalies in the stability of sols are interpreted as differences in the hydrophility of samples.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF00654017
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