Mechanisms of scale formation and carbon dioxide partial pressure influence. Part I. Elaboration of an experimental method and a scaling model

Scale formation in industrial or domestic installations is still an important economic problem. The existence of a metastable domain for calcium carbonate supersaturated solutions and its breakdown are observed under conditions rarely well defined. In most cases it is the pH rise caused by the carbon dioxide loss that involves calcium carbonate precipitation. Before studying this problem, we suggest in this first part, a new model for the evolution of the calco-carbonic system that takes into account the hydrated forms of CaCO3: CaCO3 amorphous, CaCO3.6H(2)O(ikaite) and CaCO3.H2O (monohydrate). According to this model, the precipitation of any one of these hydrated forms could be responsible for the breakdown of the metastable state. After this first step, the solids evolve into dehydrated forms. At first, the metastable domain spread of the calcium carbonate supersaturated solutions was studied by the elaboration of computer programs in which the formation of CaCO30(aq) ion pairs was taken into account. These ion pairs are supposed to evolve through dehydration to form the various calcium carbonate solid form precursors. This thermodynamic study was then compared to the experimental methods of the critical pH. Here the pH rise was caused by adding sodium hydroxide under different conditions for sodium hydroxide addition speed, agitation mode and ageing of solutions. For the highest speed of sodium hydroxide addition, the CaCO3 ionic product reached the value of the amorphous calcium carbonate solubility product, and the reaction of the amorphous calcium carbonate precipitation was of the homogenous type. Decreasing the reagent's addition speed caused an extension of the titration time. Then, the breakdown of the metastable state was obtained with the CaCO3.H2O heterogeneous precipitation. This clearly illustrates the probable ageing of the precursors of the solid states that are considered in this model. (C) 2002 Elsevier Science Ltd. All rights reserved.