Ukuhlunga umhlaba nge-diatomaceous kuyisinyathelo esibalulekile ekukhiqizweni okuthembekile nokuqhubekayo kwamafutha emifino, amafutha adliwayo, kanye nemikhiqizo yokudla ehlobene nawo.

Izinsiza zokuhlunga umhlaba ze-diatomaceous zilula ngesisindo, azinamakhemikhali, futhi zakha amakhekhe okuhlunga anezimbobo eziningi ukuze kugcinwe ukugeleza koketshezi ngokukhululekile. Ngokukhethekile, usizo lokuhlunga olusebenzayo lubonakala ngalokhu okulandelayo:

Isakhiwo sezinhlayiya kumele sibe ngendlela yokuthi ngeke zihlangane ndawonye eduze, kodwa sizokwakha amakhekhe anesikhala sama-pore angu-85% kuya ku-95%. Lokhu akugcini nje ngokuvumela amazinga aphezulu okugeleza kokuqala, kodwa futhi kunikeza izikhala zama-pore ukubamba nokuqukatha izinto eziqinile ezingahlungwa ngenkathi kushiya iphesenti eliphezulu leziteshi livulekile ukuze kugeleze.

Izakhiwo Ezibonakalayo

Ububanzi obuphakathi bezinhlayiya (ama-micron) 24

I-PH (10% uketshezi oluthambile) 10

Umswakama (%) 0.5

Amandla adonsela phansi athile 2.3

Ukuncibilika kwe-Acid % ≤3.0

Ukuncibilika Kwamanzi % ≤0.5

Izakhiwo Zamakhemikhali

I-Pb (i-lead), i-ppm 4.0

I-Arsenic (As), ppm 5.0

I-SiO2 % 90.8

I-Al2O3 % 4.0

I-Fe2O3 % 1.5

I-CaO % 0.4

I-MgO % 0.5

Amanye ama-Oxide % 2.5

Ukulahlekelwa Ekushiseni % 0.5