牛磺酸的溶解特性及其介稳区性质研究

Study on Dissolution Characteristics of Taurine and Meta-stable Zone Property

通过测定牛磺酸的溶解度和过饱和度研究了牛磺酸的介稳区性质,并绘制了介稳区曲线,得到了牛磺酸的介稳区宽度。同时,还研究了降温速度和搅拌速度对介稳区宽度的影响,并推算出牛磺酸的成核级数。结果表明:牛磺酸在水溶液中的溶解度随着温度的升高而显著增大;其介稳区宽度随着饱和温度的增大而变窄;降温速度越快,介稳区宽度越宽;搅拌速度越快,介稳区宽度越窄。受降温速度和搅拌速度影响的成核级数与饱和温度几乎无关,成核级数分别为1.82和2.04。

The meta - stable zone property of taurine are investigated, the solubility and the super - satura- tion of taurine in aqueous solution are measured, and then the meta - stable zone width is determined by drawing the curve of meta - stable zone. In addition, the effects of stirring rate and cooling rate on the me- ta- stable zone width are studied in aqueous solution, and the nucleation progression of taurine is esti- mated. Experimental result shows that increasing the temperature the solubility of taurine in aqueous solu- tion increases distinctly. With the increasing of the saturation temperature, the meta - stable zone width narrows. The faster cooling rate is, the wider meta - stable zone width will be. The faster stirring rate is, the narrower meta - stable zone width will be. The nucleation progression, which is affected by the maxi- mum super - saturation and stirring rate, had no relationship with saturation temperature, and they were 1. 82 and 2.04 respectively.