Titlebook: Surface Chemistry of Froth Flotation; Jan Leja Book 1982 Springer Science+Business Media New York 1982 Atom.Diffusion.Langmuir.Sorption.ad

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Water and Aqueous Solutions,n, flotation, flocculation, or spherical agglomeration. The properties of water are, therefore, of great importance to all these processes. The processes exploiting the surface characteristics of solids are particularly affected by the extent of dissociation of water molecules and of other dissolved

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Electrical Characteristics of Interfaces. Electrical Double Layer and Zeta Potential,iquid ones, has already been stressed in the opening paragraphs of Chapter 1. Whenever a new solid surface is formed in a gaseous or a liquid environment, as, for example, during dry or wet grinding, it either becomes charged at the moment of rupture of ionic or covalent bonds or picks up a charge b

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Flotation Froths and Foams,d to water purification but also in the food industry. Protein-stabilized foams have to be carefully controlled in the boiling and the fermentation stages of food preparation. Also, fire-fighting foams must meet exacting specifications as regards drainage, high temperature stability, speed of genera

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Chemical and Molecular Bonding. Interfacial Energetics,and of the electronic structures in the participating atoms. Any account of interfacial properties must take cognizance of different types of bonding, their relative strengths, and their cooperative effects.

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