Nitrogen Isotope Separation by Means of Cation Exchange Resin, (I)
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چکیده
منابع مشابه
Nitrogen Isotope Separation by Ion Exchange Chromatography
Enriched stable isotopes of many elements have been widely used in many aspects and such isotopes have been primarily used as the tracer for agricultural and biochemical studies and the availability of the isotopically labeled compounds have been now extensively increasing. Chemical exchange separation of isotopes is based on the equilibrium fractionation of isotopes between two phases, ion exc...
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Zinc isotope separations were studied by displacement chromatography using the chelating properties of malate, citrate and lactate exchange resin and EDTA as ligands. After each chromatographic operation, the heavier zinc isotopes were found to preferentially fractionated into the carboxylate complex solution phase. The separation coefficients (epsilon) for zinc isotope separation had the large...
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The sorption and desorption behaviors of Eu(III) from aqueous solutions with cation exchange resins containing carboxyl groups (D155 resin) were studied in terms of varied Eu(III) concentration, adsorbent dosage, pH, contact time and temperature. Batch shaking sorption experiments were carried out to evaluate the performance of D155 resin in the removal of Eu(III) from aqu...
متن کاملorganoleptic characteristics of whey treated by cation exchange resin
a single column cation exchanger resin was used to eliminate cations from renet cheese whey, with particular reference to the improvement of taste and flavor. ten panelists were convened to assess the contribution of the mineral components to the salty taste of whey, judging on the basis of taste, flavor and color. the organoleptic characteristics of untreated whey were arbitrarily assigned...
متن کاملOrganoleptic Characteristics of Whey Treated by Cation Exchange Resin
A single column cation exchanger resin was used to eliminate cations from renet cheese whey, with particular reference to the improvement of taste and flavor. Ten panelists were convened to assess the contribution of the mineral components to the salty taste of whey, judging on the basis of taste, flavor and color. The organoleptic characteristics of untreated whey were arbitrarily assigned a s...
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ژورنال
عنوان ژورنال: Journal of Nuclear Science and Technology
سال: 1995
ISSN: 0022-3131,1881-1248
DOI: 10.1080/18811248.1995.9731808