Loading...
The quality of iron products can vary greatly and therefore can significantly influence the effectiveness of the desulphurisation performance. It is not just the total iron (Fe) content that determines effectiveness, but rather the proportion of reactive iron. The higher the proportion of iron hydroxide in the product, the faster the Fe can react with the sulphur in the fermenter to form iron sulfide, which, as a poorly soluble molecule, can no longer be converted into hydrogen sulphide (H2S).
Features