Isobaric vapor–liquid–liquid–solid equilibrium of the water + NaCl + 1-butanol system at 101.3 kPa

A mixture of water + NaCl + 1-butanol at 101.3 kPa is studied in order to determine the influence of salt on its experimental vapor–liquid–liquid–solid equilibrium. A detailed analysis of the evolution with temperature of the different equilibrium regions is carried out. The study is conducted at a constant pressure of 101.3 kPa in a recirculating still that has been modified by our research group. The changes in the 1-butanol/water composition ratio in the vapor phase that are provoked by the salt are studied as a function of equilibrium region. In addition, the mutual solubility of 1-butanol and water is assessed in the liquid–liquid and solid–liquid regions.

Infrared thermography monitoring of the NaCl crystallisation process

In this work, we describe the growth of NaCl crystals by evaporating droplets of aqueous solution while monitoring them with infrared thermography. Over the course of the evaporation experiments, variations in the recorded signal were observed and interpreted as being the result of evaporation and crystallisation. In particular, we observed sharp and transient decreases in the thermosignal during the later stages of high-concentration drop evaporation. The number of such events per experiment, referred to as “pop-cold events”, varied from 1 to over 100 and had durations from 1 to 15 s. These events are interpreted as a consequence from the top-supplied creeping (TSC) of the solution feeding the growth of efflorescence-like crystals. This phenomenon occurred when the solution was no longer macroscopically visible. In this case, efflorescence-like crystals with a spherulite shape grew around previously formed cubic crystals. Other crystal morphologies were also observed but were likely fed by mass diffusion or bottom-supplied creeping (BSC) and were not associated with “pop-cold events”; these morphologies included the cubic crystals at the centre, ring-shaped at the edge of droplets and fan-shaped crystals. After complete evaporation, an analysis of the numbers and sizes of the different types of crystals was performed using image processing. Clear differences in their sizes and distribution were observed in relation to the salt concentration. Infrared thermography permitted a level of quantification that previously was only possible using other techniques. As example, the intermittent efflorescence growth process was clearly observed and measured for the first time using infrared thermography.