{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1390282679573371008.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.11457/swsj1950.10.6_287"}},{"identifier":{"@type":"NAID","@value":"130004417201"}}],"dc:title":[{"@language":"en","@value":"On the Preparation of Magnesium Hydroxide"},{"@language":"ja","@value":"水酸化マグネシウムの製造について"}],"dc:language":"ja","description":[{"type":"abstract","notation":[{"@language":"en","@value":"Magnesium hydroxide can be prepared by treating desulfated bittern with milk of lime, caustic soda solution etc. it is obtained usually in a colloidal- like state as other metal hydoxides. To increase the particle size is, therefore, the most important requirement of the preparation. it is recognized that in the so-called continuous type of reaction, the pH of the solution varies considerably about 100% equivalet accompanying with great difference in the particle size, and the average size reaches more than 30, in the stable continuous state when the solution is kept strictly on the optimum pH The fact may be explained briefly by theory of crystal growth, and it can be concluded that the most rational method of the preparation is to keep the solution the optimum pH in the socalled continuous type of reaction."},{"@language":"ja","@value":"水酸化マグネシウムは脱硫苦汁を石灰乳, 苛性ソーダ溶液等で処理することにより得られるが, 他の金属水酸化物と同様コロイド状になり易い。従つて水マグ製造に於ては第一にその粒径を増すことが要求される. 所謂連続反応方式に於いて反応液のpHは反応当量100%附近で著しく変動し, 生成する水マグの粒径もそれに伴つて大いに変化するが, 最適pHを厳密に維持すれば安定な連続状態に於ては平均粒径が30μ以上に達することを認めた. 結晶成長の理論でこれを説明できるが, その結果水マグ製造の最も合理的な方法は連続反応方式に於て最適pHを保つことであると考えられる."}],"abstractLicenseFlag":"disallow"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1410572171795500928","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000256889523"}],"foaf:name":[{"@language":"en","@value":"UEHARA Minoru"},{"@language":"ja","@value":"上原 実"}],"jpcoar:affiliationName":[{"@language":"ja","@value":"日本専売公社防府製塩試験場"}]},{"@id":"https://cir.nii.ac.jp/crid/1410572171795500800","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000256889524"}],"foaf:name":[{"@language":"en","@value":"SUGIYAMA Mikio"},{"@language":"ja","@value":"杉山 幹雄"}],"jpcoar:affiliationName":[{"@language":"ja","@value":"日本専売公社防府製塩試験場"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"03695646"},{"@type":"EISSN","@value":"21870322"}],"prism:publicationName":[{"@language":"en","@value":"Bulletin of the Society of Salt Science, Japan"},{"@language":"ja","@value":"日本塩学会誌"},{"@language":"ja","@value":"日塩誌"}],"dc:publisher":[{"@language":"en","@value":"The Society of Sea Water Science, Japan"},{"@language":"ja","@value":"日本海水学会"}],"prism:publicationDate":"1956","prism:volume":"10","prism:number":"6","prism:startingPage":"287","prism:endingPage":"294"},"availableAt":"1956","dataSourceIdentifier":[{"@type":"JALC","@value":"oai:japanlinkcenter.org:1001879609"},{"@type":"CIA","@value":"130004417201"}]}