automatic pool table cleaner image
Haley
Answer
there are actually many great uses of salt which benefits us in many ways like:
ALUMINIUM PURIFICATION Salt is used as a flux. The salt sits on top of the molten aluminium in molten salt form, this removes iron and other metals from aluminium leaving pure metal.
BREAD AND PASTRY Salt is used to give added flavour to bread and pastry. The main requirement here is that the product, either flossy or superfine, is clean and free from any extraneous matter. Salt also performs a function in controlling the rate at which the yeast works in the dough, giving a better texture to the bread.
CANNING OF MEAT AND VEGETABLES Salt is added to the products during processing and it is essential in these cases that the salt be free of grit, and particularly free of any specks or iron particles as these show up in the finished product.
CAUSTIC/CHLORINE MANUFACTURE The conversion of salt to form caustic soda and chlorine requires a crude salt with very high chemical purity. Salt is dissolved to form brine and the impurities are removed chemically before the brine passes into the electrolytic cells.
CHEESE MANUFACTURE Most cheese today is made on automatic machines and salting must be carried out in a continuous process. The salt used must be extremely dry at all times and contain virtually no fines beyond 60 mesh.
DRILLING Salt is used to mix with boring mud which is pumped down bore holes to form a wall when drilling through gravel or sandy material which will not stand up on its own.
FISH & MEAT CURING This is usually carried out by dissolving salt to form a strong brine to act as a pickle. The products may be placed in the pickle, or in many cases the pickle is pumped into the actual meat (such as in the case of bacon and ham). Salt for these purposes should be refined grades, clean and of high quality.
GENERAL COOKING Fine salt is used for all sorts of cooking and is similar to table salt, without the addition of Sodium Silico Aluminate.
HIDE CURING Hides and sheep skins are normally salted with a reasonably low quality salt. Hide salts are usually only washed grades but contain certain additives such as boric acid, to keep the hide as light a colour as possible. Other additives are naphthalene and sodium fluoride.
POTTERY PRODUCTION Salt is used to form the very smooth glaze on clay tiles or pottery ware. After a kiln of tiles reaches a yellow to white heat, salt is then fed on to the fire. The salt vaporises and passes on to the surface of the tile, actually forming a glass surface.
SOAP & GLYCERINE MANUFACTURE Fats and oils are saponified by heating with caustic soda to produce soap and glycerine. The soap is "grained" or "salted out" from solution by adding salt or strong brine.
SWIMMING POOLS Swimming pool salt is designed specifically for use with salt pool chlorinators
SYNTHETIC RUBBER MANUFACTURE Synthetic rubber is produced in the form of white latex to which salt is added as an emulsifier. Salt for this purpose is in crude form, of medium quality.
TABLE SALT This is a specially prepared salt for domestic purposes, with small, even crystals. Sodium Silico Aluminate is added as a free flowing agent. Table salt also comes in iodised form.
TEXTILE DYEING Salt is added to the dye baths during the process mainly to make the dyes fast. Flossy salt is the grade most commonly used in this process.
WATER SOFTENING Salt is used in both industrial and home water softening units. The purpose being to regenerate the resins which pick up the objectionable salts in the normal water supply. Salt for this purpose is usually a washed or refined grade. A similar type of salt is used for making a brine for brine cooling systems.
OTHER USES Other uses of salt include butter manufacture, soil stabilisation, tempering of steel, fertilisers and weed killers, and pine board manufacture.
there are actually many great uses of salt which benefits us in many ways like:
ALUMINIUM PURIFICATION Salt is used as a flux. The salt sits on top of the molten aluminium in molten salt form, this removes iron and other metals from aluminium leaving pure metal.
BREAD AND PASTRY Salt is used to give added flavour to bread and pastry. The main requirement here is that the product, either flossy or superfine, is clean and free from any extraneous matter. Salt also performs a function in controlling the rate at which the yeast works in the dough, giving a better texture to the bread.
CANNING OF MEAT AND VEGETABLES Salt is added to the products during processing and it is essential in these cases that the salt be free of grit, and particularly free of any specks or iron particles as these show up in the finished product.
CAUSTIC/CHLORINE MANUFACTURE The conversion of salt to form caustic soda and chlorine requires a crude salt with very high chemical purity. Salt is dissolved to form brine and the impurities are removed chemically before the brine passes into the electrolytic cells.
CHEESE MANUFACTURE Most cheese today is made on automatic machines and salting must be carried out in a continuous process. The salt used must be extremely dry at all times and contain virtually no fines beyond 60 mesh.
DRILLING Salt is used to mix with boring mud which is pumped down bore holes to form a wall when drilling through gravel or sandy material which will not stand up on its own.
FISH & MEAT CURING This is usually carried out by dissolving salt to form a strong brine to act as a pickle. The products may be placed in the pickle, or in many cases the pickle is pumped into the actual meat (such as in the case of bacon and ham). Salt for these purposes should be refined grades, clean and of high quality.
GENERAL COOKING Fine salt is used for all sorts of cooking and is similar to table salt, without the addition of Sodium Silico Aluminate.
HIDE CURING Hides and sheep skins are normally salted with a reasonably low quality salt. Hide salts are usually only washed grades but contain certain additives such as boric acid, to keep the hide as light a colour as possible. Other additives are naphthalene and sodium fluoride.
POTTERY PRODUCTION Salt is used to form the very smooth glaze on clay tiles or pottery ware. After a kiln of tiles reaches a yellow to white heat, salt is then fed on to the fire. The salt vaporises and passes on to the surface of the tile, actually forming a glass surface.
SOAP & GLYCERINE MANUFACTURE Fats and oils are saponified by heating with caustic soda to produce soap and glycerine. The soap is "grained" or "salted out" from solution by adding salt or strong brine.
SWIMMING POOLS Swimming pool salt is designed specifically for use with salt pool chlorinators
SYNTHETIC RUBBER MANUFACTURE Synthetic rubber is produced in the form of white latex to which salt is added as an emulsifier. Salt for this purpose is in crude form, of medium quality.
TABLE SALT This is a specially prepared salt for domestic purposes, with small, even crystals. Sodium Silico Aluminate is added as a free flowing agent. Table salt also comes in iodised form.
TEXTILE DYEING Salt is added to the dye baths during the process mainly to make the dyes fast. Flossy salt is the grade most commonly used in this process.
WATER SOFTENING Salt is used in both industrial and home water softening units. The purpose being to regenerate the resins which pick up the objectionable salts in the normal water supply. Salt for this purpose is usually a washed or refined grade. A similar type of salt is used for making a brine for brine cooling systems.
OTHER USES Other uses of salt include butter manufacture, soil stabilisation, tempering of steel, fertilisers and weed killers, and pine board manufacture.
How often should you shock your pool?
rebeccasta
How often do you shock your pool? The pool company said if you have a large amount of poeple swimming to do it once a week, however it's just my husband and I who swims in it and with our schedules it's hardly ever at the same time. Should we be shocking that often. We have a 16 by 32 inground pool and it has one of those automatic cholorine feeder in it where you put the pucks in. I was told that too much chlorine will ruin the liner. We are replacing our liner in a couple weeks because the corners of the liner were ripping away from the pool. Just wondered since we have the automatic chlorine feeders and it's just my husband and I swimming in it how often we should shock it.
Answer
I have operated commercial pools for ten years,i shock at ten ppm.once in the spring and once in the fall. The only time their has been an issue is when i go on vacation.Then the pool is neglected and i get alge or cloudy water. there is a company called taylor technologies.they make a test kit no.k-2005. This kit has a booklet explaining water chemistry,and tables to treat your pool.Its not that hard at all. If you keep your chlorine at 2-3 parts per million. Problems arise when people neglect their pool,if bacteria is allowed to grow then you do need to shock. If you do your home work pools are easy.Keep the filter clean the chlorine good and the water ballanced and you will have no issues. Sometimes i think pool suppliers want to sell lots of chemicals.I have answered pool questions before and got beat out by a cleaver sounding answers that were not correct. I'm not sure if i can do this,my e-mail is yaket2003 @yahoo.com. If you have a question ask.I stand by this answer100% With that said without an accident or special event you shouldn't need to shock more than twice a year.The need to shock arises when the dead chlorine over powers the good this is explained in the book. You can test to determine this,many home pools are neglected,I believe thats why people shock so much.
I have operated commercial pools for ten years,i shock at ten ppm.once in the spring and once in the fall. The only time their has been an issue is when i go on vacation.Then the pool is neglected and i get alge or cloudy water. there is a company called taylor technologies.they make a test kit no.k-2005. This kit has a booklet explaining water chemistry,and tables to treat your pool.Its not that hard at all. If you keep your chlorine at 2-3 parts per million. Problems arise when people neglect their pool,if bacteria is allowed to grow then you do need to shock. If you do your home work pools are easy.Keep the filter clean the chlorine good and the water ballanced and you will have no issues. Sometimes i think pool suppliers want to sell lots of chemicals.I have answered pool questions before and got beat out by a cleaver sounding answers that were not correct. I'm not sure if i can do this,my e-mail is yaket2003 @yahoo.com. If you have a question ask.I stand by this answer100% With that said without an accident or special event you shouldn't need to shock more than twice a year.The need to shock arises when the dead chlorine over powers the good this is explained in the book. You can test to determine this,many home pools are neglected,I believe thats why people shock so much.
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