caso4 und coagulation

The pH of the water solution you are putting it in will influence the coagulation effect and coagulation activity, the level of chelants that are potentially tying up what you may be trying to coagulate, throughput speed and other costs are some key decision parameters that will influence your optimal concentration ranges along with exactly what you are trying to do. If your trying to split highly chelated oils out overfeeding the MgSO4 is ideal..... its not unusual to observe conductivity at this point exceed 30,000 mmhos .... if your trying to split out a heavy metal with a light trace of oils then you might like the CaSO4 and ratios from 500 ppm - 3,000 ppm introduced into a highly agitated solution with a pH below 5.0 pH will usually do the trick for most metal working application splits. Shed some more light on what your trying to do ......

The most effective method of removing these charges is mutual coagulation of two colloids whose particles are oppositely charged. Reagents that are able, upon introduction into water, to provoke coagulation of natural colloids are called coagulants.

Some time after introduction of a dose of coagulant into 1 sample, the water becomes turbid.

Turbidity increases with time,

and gradually large flakes form and start settling on the bottom of

uhe vessel, entraining all the impurities. The visible result of

coagulation is the formation of a deposit in the form of porous

gelatinous flakes that settle on the bottom of the vessel. If this is

not observed, no coagulation takes place in the vessel.

In water-treatment practice, ferrous iron sulphate, FeSO4 . 7H20,

aluminium sulphate, A12(S04)3. 18H20, iron chloride, FeC13, are

used as coagulants. They are introduced into water in solutions of

5 to 10 per cent concentration. When a coagulant such as alumi

nium sulphate is introduced into water, it first undergoes hydrolysis

according to the following formula

Al2 (SO4)3 + 6H20 2A1 (OH)3 + 3H2S04

I think you're asking about tofu production again. If so, you can get the information you need at this website:

http://www.tofu-recipe.com/make-tofu.html

You can also use 2 tablespoons of vinegar per liter of soybean milk as coagulant.