The Chemistry of Hat Manufacturing - Lectures Delivered Before the Hat Manufacturers' Association by Watson Smith
page 52 of 178 (29%)
page 52 of 178 (29%)
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gases are passed through a scrubber in order to free them from the last
traces of acid before discharging them into the atmosphere. _Hydrochloric Acid._--The greater part of the hydrochloric acid manufactured in Great Britain is obtained as an intermediate product in the Leblanc alkali process, which will presently be described, being produced by heating common salt with vitriol. A large quantity is, however, also produced by the so-called direct process of Hargreaves & Robinson, which is, in principle, the same method as that employed in the Leblanc process, except that the intermediate product, vitriol, is not separated. It consists essentially in passing the hot gases from pyrites kilns, as used in the manufacture of vitriol, through large cast-iron vessels containing common salt heated to a high temperature. Various physical conditions must be complied with in order to make the process a success. For example, the salt is used in the form of moulded hard porous cakes made from a damp mixture of common salt and rock salt. The cast-iron vessels must be heated uniformly, and the hot pyrites kiln gases must be passed downwards through the salt in order to ensure uniform distribution. The hydrochloric acid is condensed in stoneware pipes connected with towers packed with coke or stoneware. _Alkali: Leblanc Process._--The manufacture of vitriol, as I have described it to you, is the first step in the Leblanc process. The next stage consists in the manufacture of sodium sulphate (salt-cake) and hydrochloric acid from the sulphuric acid and common salt; this is called the salt-cake process. The production of salt-cake or crude sodium sulphate is carried out in two stages. A large covered iron pan, called the decomposing pan or salt-cake pot, is mounted in one part of the salt-cake furnace, and alongside it is the hearth or bed on which the second stage of the process, the drying or roasting, is effected. |
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