The preparation and filtration characteristics of Dextran-MnO2 gel particles

Different kinds of Dextran-MnO2 gel particles are prepared in different conditions, depending on variables such as the molecular weight of dextran and formation temperature. Some physical properties and filtration characteristics of these gel particles are measured and discussed. Although the mean sizes of these gel particles are very close to each other, their filtration characteristics are far different due to their mechanical strength and compressibility. A typical filtration curve of gel particles can be divided into three regions, and a retardation cake compression during the filtration can be observed from the curve. The particle formation temperature has a trivial effect on their mechanical strength. An increase in formation temperature leads to only a slight decrease in particle size. On the other hand, gel particles are formed by using dextrans with three different molecular weights - 70,000 (sample A), 500,000 (sample B) and 2,000,000 Da (sample C) - and are used in filtration experiments. The results show that the molecular weight of dextran plays a major role in determining particle mechanical strength; the sequence of particle hardness is sample B > sample A > sample C. The dynamic analysis method proposed by Hwang and Hseuh [K.J. Hwang, C.L. Hseuh, J. Membr. Sci. 214 (2003) 259] is employed to estimate the local cake properties in a filter cake, e.g., solid compressive pressure, porosity and specific filtration resistance. Because sample C has the highest compressibility, it constructs a cake with the lowest porosity and the highest specific filtration resistance; and consequently, the lowest filtration rate. Although the mechanical strength of sample B is higher than that of sample A, its wider particle size distribution results in lower cake porosity and higher filtration resistance, as well as a lower filtration rate. It could be said that the filtration rate decreases with an increase in the molecular weight of dextran. (c) 2005 Elsevier B.V. All rights reserved.