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改性貝殼粉—麥麩絮凝劑的制備及其絮體分形模擬研究

發(fā)布時間:2019-06-27 19:17
【摘要】:論文主要以貝殼粉和麥麩為主材料,經(jīng)過不同的處理,制備改性貝殼粉-麥麩絮凝劑(Whb-sp),并將自制絮凝劑運用于模擬廢水和實際廢水處理中,考察絮凝劑對濁度和磷的去除效果;再對樣品進行表征,分析混凝和除磷機理;最后以分形維數(shù)為指標,考察絮凝體結構,建立“基于有限擴散模型Whb-sp絮凝劑的混凝模擬軟件”。實驗中通過對比絮體的相似程度與分形誤差,并以實驗數(shù)據(jù)驗證該程序運用在實際混凝過程中的可行性,其主要研究如下:(1)通過研究數(shù)據(jù)分析,確定麥麩堿化條件:堿化溫度為50℃、堿化時間為1h、投加堿量為0.5ml和麥麩投加量為0.3g;通過響應面實驗確定麥麩最佳醚化條件:醚化溫度70℃,醚化時間1h,醚化劑量3ml和引發(fā)劑量1.5ml;通過單因素實驗確定最佳的Whb-sp的合成實驗條件。(2)Whb-sp處理模擬廢水,在原水濁度為101~122NTU,原水磷含量為9.8~11.6mg/l水體中,各因素在Whb-sp混凝劑投加量為7ml、混凝沉降時間為25min、原水PH值為6~8和慢攪轉速為40r/min下濁度和磷去除效果最佳,去除率最大值分別為94.39%和66.03%。Whb-sp處理實際生活廢水,在原水濁度為95.3~148NTU、原水磷含量為4.07~6.35mg/l和原水PH值為7.39~7.92條件下,各因素在Whb-sp混凝劑投加量為7ml、混凝沉降時間為20min和慢攪轉速為40r/min時濁度和磷去除效果最佳,去除率最大值分別為96.57%和85.84%。絮凝體分形維數(shù)值與目標污染物去除率具有高度的相似性,且處理效果好于硫酸鋁。(3)采用先進儀器和現(xiàn)代分析技術,對樣品進行表征,研究表明:所制備的絮凝劑是由許多不同晶體物質和有機高聚物形成的復雜混合型物質。機理分析表明:混凝過程是一個吸附-電中和作用、吸附架橋、壓縮雙電層作用同時并存的過程,正磷通過化學鍵間作用力、分子間作用力以及其他作用力與磷酸鹽發(fā)生橋聯(lián)作用、吸附作用和電中和與沉淀作用,使之去除。(4)通過對比真實絮體與模擬絮體的圖像和分形維數(shù),采用多項式建模,分別確定生活污水原水濁度與初始粒子數(shù)、原水PH值與運動步長、原水磷含量與釋放半徑之間的數(shù)學模型。再以響應面實驗(BBD)確定Whb-sp投加量、慢攪轉速和沉降時間與分形維數(shù)的關系,運用MATLAB GUI編寫程序,并探討該程序在廢水處理中的可行性。
[Abstract]:In this paper, the modified shell powder-wheat gluten flocculant (Whb-sp) was prepared by different treatments, and the self-made flocculant was applied to the treatment of simulated wastewater and actual wastewater to investigate the removal efficiency of turbidity and phosphorus by flocculant, and then the sample was characterized, and the mechanism of coagulation and phosphorus removal was analyzed. Finally, taking fractal dimension as index, the structure of flocculation is investigated, and the coagulation simulation software based on finite diffusion model Whb-sp flocculant is established. In the experiment, the similarity degree and fractal error of flocs were compared, and the feasibility of the program in the actual coagulation process was verified by the experimental data. The main studies are as follows: (1) through the analysis of the research data, the alkalization conditions of wheat gluten are determined as follows: the alkalization temperature is 50 鈩,

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