Longnan Liangdang Liquid Sodium Acetate Sewage Treatment, Printing and Dyeing Industry, Chemical Reagent

Longnan Liangdang sodium acetate sewage treatment, printing and dyeing industry, chemical reagent manufacturers

Advantages of Longnan Liangdang sodium acetate sewage treatment, printing and dyeing industry, and chemical reagent sodium acetate as carbon source At present, the common external carbon sources used by sewage treatment plants to solve low carbon source sewage treatment include methyl chun, starch, sodium acetate, etc. Among them, methylchun and sodium acetate are easy to degrade, and they do not contain nutrients (such as nitrogen and phosphorus), so there will be no intermediate products difficult to degrade after decomposition. However, starch is a polysaccharide structure. It takes a long time to hydrolyze it into small molecule fatty acids. It has poor solubility in water and is not easy to completely dissolve in water, which is easy to cause problems such as many residues and sludge flocs.  

The results showed that the denitrification rate of sodium acetate as carbon source was far from that of starch and starch. The main reason is that it is a low molecular organic acid salt, which is easy to be used by microorganisms. However, high molecular sugars such as starch need to be converted into low molecular organic acids such as acetic acid, binding acid and other easily degradable organic substances before use; Although methylchun is a fast biodegradable organic substance, it can only be used by microorganisms when it is converted into low molecular organic acids, such as acetic acid. Therefore, sodium acetate as a carbon source is much faster than starch and methylchun for denitrification.  

Longnan Liangdang sodium acetate sewage treatment, printing and dyeing industry, chemical reagent is also called sodium acetate, which is a sodium salt derived from acetic acid. This compound has many industrial and daily uses. In the food industry, it is used as a preservative and pickling agent. Salt can be harmful to growth because it helps food maintain a specific pH value. In pickling, this chemical should be widely used, not only as a buffer for food and microorganisms, but also for food taste.