Method for preparing ferric chloride by spent pickling solution
A technology for polymerizing ferric chloride and pickling waste liquid, applied in the fields of environmental protection and environmental chemical industry, can solve the problems of low investment, pollution of pickling waste liquid, etc. Effect
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Embodiment 1
[0018] Add 600L of hydrochloric acid pickling waste liquid with an Fe(II) content of 165g / L, 19.8L of concentrated nitric acid with a concentration of 65-68%, and 80L of concentrated hydrochloric acid with a concentration of 36-38% into the corrosion-resistant reaction kettle, and fully stir , under the condition of 1.0 atmospheric pressure and continuous oxygen supply, control the temperature at about 90 ° C, react for 90 minutes, and obtain a basicity of 8 to 16%, a total iron content of 13.8%, Fe(II) <0.1% and stable performance Polyferric chloride products.
Embodiment 2
[0020] Add 600L of hydrochloric acid pickling waste liquid with a Fe(II) content of 145g / L, 16L of concentrated nitric acid with a concentration of 65 to 68%, and 70L of concentrated hydrochloric acid with a concentration of 36 to 38% in a corrosion-resistant reaction kettle, fully stir, Under the conditions of 1.2 atmospheric pressure and continuous oxygen flow, the temperature is controlled at about 95°C, and the reaction is carried out for 70 minutes to obtain a polyferric chloride product with a basicity of 8-16%, Fe(II)<0.1%, and stable performance.
Embodiment 3
[0022] Add 600L of hydrochloric acid pickling waste liquid with an Fe(II) content of 110g / L, 12L of concentrated nitric acid with a concentration of 65 to 68%, and 50L of concentrated hydrochloric acid with a concentration of 36 to 38% in a corrosion-resistant reaction kettle, fully stir, Under the conditions of 1.5 atmospheric pressure and continuous oxygen flow, the temperature is controlled at about 110°C, and the reaction is carried out for 60 minutes to obtain a polyferric chloride product with a basicity of 8-16%, Fe(II)<0.1%, and stable performance.
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